{"id":4973,"date":"2018-02-02T21:15:42","date_gmt":"2018-02-03T03:15:42","guid":{"rendered":"http:\/\/www.hillaryproctor.com\/blog\/?p=4973"},"modified":"2020-05-16T17:21:25","modified_gmt":"2020-05-16T22:21:25","slug":"chicago-restaurant-week-2018-dinner-at-split-rail-seinfeld-and-friends","status":"publish","type":"post","link":"http:\/\/www.hillaryproctor.com\/blog\/2018\/02\/02\/chicago-restaurant-week-2018-dinner-at-split-rail-seinfeld-and-friends\/","title":{"rendered":"Chicago Restaurant Week 2018: Dinner at Split-Rail (Seinfeld and Friends)"},"content":{"rendered":"

This is part of a series of posts about Chicago Restaurant Week 2018, held January 26\u2013February 8. View all of this year’s meal recaps<\/a>, or browse all Restaurant Week coverage<\/a> from 2013\u20132018.<\/em><\/p>\n

\"Rye<\/a>
Rye Toast with beet-cured salmon, beet cream cheese, and dill (Seinfeld, “The Rye,” Season 7, Episode 11)<\/figcaption><\/figure>\n

Best Bite:<\/strong> Chef Zoe Schor built a tradition of themed Restaurant Week menus in past years at her previous restaurant, Ada Street: female chefs<\/a> in 2014 and famous last meals<\/a> in 2015. So she continued the tradition at Split-Rail this year with two five-course menu options: one inspired by Seinfeld, the other inspired by Friends. We shared both sets of dishes, and most of my favorites were on the Seinfeld side \u2013 especially luscious beet-cured salmon atop rye toast (to commemorate the episode when Jerry stole a loaf of marbled rye from an elderly woman). On the Friends side, I really liked the winter squash tartlet, inspired by an episode where “tartlet” is repeated over and over by a chef under the influence during Monica’s job interview with him. It was almost like a mini pumpkin pie, but more savory with creme fraiche and pumpkin seeds.<\/p>\n

\"Winter<\/a>
Winter Squash Tartlet with creme fraiche and toasted pepitas (Friends, “The One With the Stoned Guy,” Season 1, Episode 15<\/figcaption><\/figure>\n
\"The<\/a>
The Butter Shave cocktail with dark rum, butterscotch, and baking spices (Seinfeld, “The Butter Shave”, Season 9, Episode 1)<\/figcaption><\/figure>\n

Other notes:<\/strong> The theme extended all the way to the cocktails, with a spin on hot buttered rum to represent the Seinfeld episode where Kramer shaved his face with butter. And it’s not a Seinfeld dinner without a Soup Nazi reference, so we had to try the crab bisque, which had a pleasantly high proportion of crabmeat to broth. So there was, indeed, soup for us.<\/p>\n

\"Crab<\/a>
Crab bisque with oyster crackers (Seinfeld, “The Soup Nazi,” Season 7, Episode 6<\/figcaption><\/figure>\n

The details:<\/strong> Split-Rail<\/a>, 2500 W. Chicago Ave., Chicago.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

This is part of a series of posts about Chicago Restaurant Week 2018, held January 26\u2013February 8. View all of this year’s meal recaps, or browse all Restaurant Week coverage from 2013\u20132018. Best Bite: Chef Zoe Schor built a tradition of themed Restaurant Week menus in past years at her previous restaurant, Ada Street: female […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[2210],"class_list":["post-4973","post","type-post","status-publish","format-standard","hentry","category-restaurant-week-2","tag-crw2018"],"_links":{"self":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/4973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/comments?post=4973"}],"version-history":[{"count":8,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/4973\/revisions"}],"predecessor-version":[{"id":5141,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/posts\/4973\/revisions\/5141"}],"wp:attachment":[{"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/media?parent=4973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/categories?post=4973"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hillaryproctor.com\/blog\/wp-json\/wp\/v2\/tags?post=4973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}