{"id":3480,"date":"2015-02-09T07:30:34","date_gmt":"2015-02-09T13:30:34","guid":{"rendered":"http:\/\/www.hillaryproctor.com\/blog\/?p=3480"},"modified":"2017-06-17T20:52:48","modified_gmt":"2017-06-18T01:52:48","slug":"chicago-restaurant-week-2015-dinner-at-the-bedford","status":"publish","type":"post","link":"http:\/\/www.hillaryproctor.com\/blog\/2015\/02\/09\/chicago-restaurant-week-2015-dinner-at-the-bedford\/","title":{"rendered":"Chicago Restaurant Week 2015: Dinner at The Bedford"},"content":{"rendered":"

This is part of a series of posts about Chicago Restaurant Week 2015, held January 30\u2013February 12. Check out recaps from 2014<\/a> and 2013<\/a>, or browse all Restaurant Week coverage<\/a>.<\/em><\/p>\n

The Bedford Dinner<\/em><\/strong><\/h2>\n
\"Burrata<\/a>
Burrata & squash with apple butter, pumpkin seed granola, and basil<\/figcaption><\/figure>\n

Best Bite:<\/strong> If there’s burrata on a menu, there’s a very good chance I’ll order it, but the way The Bedford paired the ultra-creamy cheese with squash was especially unique. A swipe of apple butter and crumbles of pumpkin seed granola made it almost like a sweet-leaning breakfast dish, and crispy basil added balance. I actually doubled up on squash with my main course, and am glad I did, because the nutty, cheesy, brown butter-soaked agnolotti was the height of comfort. <\/p>\n

\"Roasted<\/a>
Roasted squash agnolotti with brown butter, cipollini onions, pecorino, and pistachio<\/figcaption><\/figure>\n

Other notes:<\/strong> The other pasta option was also exceptional. A more toothsome noodle matched the hearty ragu, which smartly combined fennel and mint with the lamb. And the atmosphere is certainly worth noting: the restaurant is a converted bank vault, so it was fun to take in all the dramatic details.<\/p>\n

\"Lamb<\/a>
Lamb ragu with paccheri pasta, fennel pollen, pecorino, and torn mint<\/figcaption><\/figure>\n

The details:<\/strong> The Bedford<\/a>, 1612 W. Division St., Chicago.<\/em><\/p>\n