Restaurant Week

Chicago Restaurant Week 2020: Brunch at Café Ba-Ba-Reeba

This is part of a series of posts about Chicago Restaurant Week 2020, held January 24–February 9. View all of this year’s meal recaps, or browse previous Restaurant Week coverage from 2013–2018.

Cubano bocadillo, buttermilk waffle, and citrus French toast, Cafe Ba-Ba-Reeba!
“Spanish Cubano” bocadillo with braised pork shoulder, mustard aioli, and housemade English muffin; buttermilk waffle with Marcona almond Nutella and bananas; and citrus French toast with goat cheese butter, honey, and berries

Best Bite: The best part of going to a tapas restaurant is getting to spread the meal across many dishes, and Cafe Ba-Ba-Reeba’s Spanish brunch offering was no different. With four of us participating in Restaurant Week, we sampled six breakfast-y plates and three desserts. For my best bite, I’m torn between either the Marcona almond-flecked Nutella that came with the waffles, or the toasted Cubano-style breakfast sandwich with braised pork and mustard sauce.

Sausage fried paella rice and jamon serrano eggs benedict, Cafe Ba-Ba-Reeba!
Sausage fried paella rice with poached egg; and jamón serrano eggs Benedict with hollandaise and housemade English muffin

Other notes: I was glad to see paella factor into the morning menu, made even better after mixing in the poached egg; same with the twist of using Spanish jamón in eggs Benedict. Included in the menu price was a glass of sangria, a mimosa, or a trip to the DIY Bloody Mary bar, all of which definitely bumped up the value. This was technically a Restaurant Week repeat for me – I first went for lunch way back in 2013, when I was apparently just as impressed with the value (and the use of Marcona almonds).

The details: Cafe Ba-Ba-Reeba, 2024 N. Halsted St.Chicago.

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Restaurant Week

Chicago Restaurant Week 2020: Dinner at The Loyalist

This is part of a series of posts about Chicago Restaurant Week 2020, held January 24–February 9. View all of this year’s meal recaps, or browse previous Restaurant Week coverage from 2013–2018.

The Loyalist cheeseburger with onion 3 ways and fries, The Loyalist
The Loyalist cheeseburger with onion 3 ways and fries

Best Bite: I usually don’t pick a Restaurant Week destination because of a cheeseburger, but I’ve been intrigued by The Loyalist’s version ever since it dethroned Au Cheval’s legendary burger a couple of years ago, according to Bon Appetit. Nicknamed the “dirty burg,” it’s an appropriately indulgent affair: the patties are a blend of short rib, chuck, and bacon, and they’re smothered with caramelized onion, thin-sliced pickles, and cheese that oozes over the side of the bun. Considering the richness, two burgers were plenty to share between three of us. Accompanying the plentiful crispy fries were two great dipping options: extra-garlicky aioli and, our group’s surprise favorite, pickling liquid.

Butterscotch pot de creme, The Loyalist
Butterscotch pot de creme

Other notes: While I’m usually satisfied with any creamy butterscotch dessert, this pot de creme was particularly lovely with its salted streusel and dollop of sweet cream. We also made it time to take advantage of some happy hour cocktail specials from our cozy corner booth, and even peeked upstairs at The Loyalist’s upscale tasting menu counterpart, Smyth.

The details: The Loyalist, 177 N. Ada St.Chicago.

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Restaurant Week

Chicago Restaurant Week 2020: Dinner at Galit

This is part of a series of posts about Chicago Restaurant Week 2020, held January 24–February 9. View all of this year’s meal recaps, or browse previous Restaurant Week coverage from 2013–2018.

Mezze of carrots with cuminy-orange glaze, Bulgarian feta, hazelnut duqqa; kale tabouli with pepitas, delicata squash, apples, garlicky-lemony (with nutritional yeast), Galit
Mezze of carrots with cuminy-orange glaze, Bulgarian feta, hazelnut duqqa; kale tabouli with pepitas, delicata squash, apples, garlicky-lemony (with nutritional yeast)

Best Bite: Galit has drawn crowds and received national attention for its modern take on Middle Eastern food, so I was thrilled to snag an elusive Saturday reservation, especially during Restaurant Week. Our dinner was all about texture, perhaps best demonstrated in the kale tabouli. Snappy apples and pepitas mingled with dressed kale and soft roasted squash, all showered with nutritional yeast (an ingredient that’s on the rise as part of the shift toward plant-based diets).

Salatim of labneh with hyssop, sumac, and sesame; cipollini onions a la Grecque with coriander and Bulgarian feta; ezme with Turkish tomatoes and peppers, walnuts, chives, and hot garlic; pumpkin terahi with urfa bieber, cumin, garlic, nigella, and cilantro; pickles (Yemeite, Bulgarian, Israeli); masabacha hummus with chickpeas, herby tehina, and aleppo; plus pita and crudités, Galit
Salatim of labneh with hyssop, sumac, and sesame; cipollini onions a la Grecque with coriander and Bulgarian feta; ezme with Turkish tomatoes and peppers, walnuts, chives, and hot garlic; pumpkin terahi with urfa bieber, cumin, garlic, nigella, and cilantro; pickles (Yemeite, Bulgarian, Israeli); masabacha hummus with chickpeas, herby tehina, and aleppo; plus pita and crudités

Other notes: I loved mixing and matching all the spreads, dips, and salads, collectively referred to as salatim in Israeli cuisine. If I had to pick a favorite, it would be the sweet-and-smoky ezme with tomatoes and walnuts. Even the seemingly familiar dishes deserved every superlative: the hummus was outrageously smooth and luscious, crowned with olive oil and herb-tahini sauce, and the warm pita’s blistered outside and fluffy inside made it the perfect vehicle for dipping.

Altogether, the four colorful courses were a substantial amount of food for our party of three (even including seamless accommodation of my friend’s dietary restriction), so I’d consider it an especially good value for Restaurant Week.

The details: Galit, 2429 N. Lincoln Ave., Chicago.

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Restaurant Week

Chicago Restaurant Week 2020: Lunch at Shaw’s Crab House

This is part of a series of posts about Chicago Restaurant Week 2020, held January 24–February 9. View all of this year’s meal recaps, or browse previous Restaurant Week coverage from 2013–2018.

Mini New England lobster rolls with french fries, Shaw's Crab House
Mini New England lobster rolls with french fries

Best Bite: I was instantly taken with this duo of pint-sized lobster rolls – large enough for the full toasted bun experience, but small enough for a high lobster-to-bun ratio. The piping hot fries paired with the cool, chive-studded lobster were almost enough to transport me to a seaside seafood shack.

Mini key lime and chocolate cake desserts

Other notes: The miniature theme continued into dessert, and my dainty portion of key lime pie was just the right citrusy finish to our rich lunch.

The details: Shaw’s Crab House, 1900 E. Higgins St., Schaumburg.

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Restaurant Week

Chicago Restaurant Week 2018: Dinner at Split-Rail (Seinfeld and Friends)

This is part of a series of posts about Chicago Restaurant Week 2018, held January 26–February 8. View all of this year’s meal recaps, or browse all Restaurant Week coverage from 2013–2018.

Rye Toast, Split-Rail

Rye Toast with beet-cured salmon, beet cream cheese, and dill (Seinfeld, “The Rye,” Season 7, Episode 11)

Best Bite: Chef Zoe Schor built a tradition of themed Restaurant Week menus in past years at her previous restaurant, Ada Street: female chefs in 2014 and famous last meals 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 – 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.

Winter squash tartlet, Split-Rail

Winter Squash Tartlet with creme fraiche and toasted pepitas (Friends, “The One With the Stoned Guy,” Season 1, Episode 15

The Butter Shave, Split-Rail

The Butter Shave cocktail with dark rum, butterscotch, and baking spices (Seinfeld, “The Butter Shave”, Season 9, Episode 1)

Other notes: 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.

Crab bisque, Split-Rail

Crab bisque with oyster crackers (Seinfeld, “The Soup Nazi,” Season 7, Episode 6

The details: Split-Rail, 2500 W. Chicago Ave., Chicago.

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Restaurant Week

Chicago Restaurant Week 2018: Dinner at Boka

This is part of a series of posts about Chicago Restaurant Week 2018, held January 26–February 8. View all of this year’s meal recaps, or browse all Restaurant Week coverage from 2013–2018.

Heirloom carrots, Boka

Heirloom carrots with sesame, buttermilk, and dates

Roasted chicken,  Boka

Roasted chicken with rutabaga, cabbage, and banyuls

Best Bite: I first visited Boka during Restaurant Week 2011 (before I even started this blog!), so a return visit was well overdue. I was excited to finally try the roasted chicken that’s been a mainstay of the menu ever since Chef Lee Wolen took the helm. It was possibly the most perfectly juicy slice of chicken I’ve ever eaten. The roasted carrots were also at just the right doneness, with a buttermilk dressing and lots of sesame.

Banana dessert, Boka

Banana dessert with chocolate, creme fraîche cake, and speculoos

Other notes: The banana dessert was anchored by speculoos (cookie butter), a combination that reminded me of this Stan’s donut – but elevated with a beautiful presentation of shaved dark chocolate, cubes of sponge cake, and banana ice cream. And the technical expertise required for the slow-poached egg nestled in dense cavatelli and parmesan was truly impressive.

Slow poached egg, Boka

Slow poached egg with cavatelli, butternut squash, and parmesan

The details: Boka, 1729 N. Halsted St., Chicago.

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Restaurant Week

Chicago Restaurant Week 2018: Dinner at Willow Room

This is part of a series of posts about Chicago Restaurant Week 2018, held January 26–February 8. View all of this year’s meal recaps, or browse all Restaurant Week coverage from 2013–2018.

Squash soup, Willow Room

Squash soup with Dark Matter espresso-roasted squash, brown butter, and chipotle creme

Best Bite: The squash soup was the most innovative dish of our meal at this cozy Lincoln Park spot. The brown butter, espresso, and squash came together to create a silky soup, with extra warmth from the chipotle.

Beef tartare tartine, Willow Room

Beef tartare tartine with shallot, caper, yolk, herbs, and parmesan

Other notes: My other favorite dish was actually from the same course as the soup: the beef tartare on toast, which had tons of salty and sour notes from pickles, capers, and parmesan. It was also fun to see muddy buddies (aka puppy chow) used as the topping for a chocolate pudding dessert – but because we were celebrating a birthday, I was too focused on the candle-blowing to snap a photo!

The details: Willow Room, 1800 N. Halsted St., Chicago.

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Restaurant Week

Chicago Restaurant Week 2018: Brunch at Barrio

This is part of a series of posts about Chicago Restaurant Week 2018, held January 26–February 8. View all of this year’s meal recaps, or browse all Restaurant Week coverage from 2013–2018.

Churro French toast, Barrio

Churro French toast with dragon fruit, grilled pineapple, and horchata whipped cream

Best Bite: Barrio introduced me to a brunch combination I’d never thought possible: churro French toast. Cinnamon-laced churros were layered together like bread pudding, then dipped and griddled like French toast. The dragonfruit and grilled pineapple accompaniments made it even more tropical and exotic.

Adobo fried rice, Barrio

Adobo fried rice with crispy pork belly and a fried egg

Other notes: The savory side of brunch was also satisfying, with especially crispy pork belly and scallions dotting egg-topped fried rice. The festive drink menu (including a rumchata-espresso-soft serve concoction) was well worth exploring as well.

The details: Barrio, 65 W. Kinzie St., Chicago.

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Restaurant Week

Chicago Restaurant Week 2018: Dinner at Frontera Grill

This is part of a series of posts about Chicago Restaurant Week 2018, held January 26–February 8. View all of this year’s meal recaps, or browse all Restaurant Week coverage from 2013–2018.

Skate wing milanesa, Frontera Grill

Skate wing milanesa with crunchy-coated New England skate wing, limey serrano mayo, pickled onions, ensaladita, and garlicky black beans

Best Bite: If I see skate on a menu, I’ll usually order it (see also: Mexique). This crunch-coated version with lime mayo and pickled onions was still perfect for tucking into tortillas – though I wasn’t surprised that Mexican master-chef Rick Bayless would even make humble tacos high-end.

Sopecitos rancheros, Frontera Grill

Sopecitos rancheros with crispy corn masa “boats,” braised beef chuck filling, roasted tomato-serrano sauce, avocado, and Mexican cincho cheese

Other notes: I loved the masa boat appetizer with beef, tomato sauce, and tiny hunks of avocado. And the cleverly named Dos, Tres, Cuatro dessert didn’t just include tres leches (three milks), but also two kinds of nuts and four kinds of chocolate in a s’mores-like presentation.

Dos, Tres, Cuatro cake, Frontera Grill

Dos, Tres, Cuatro cake with dos candied nuts (candied almonds and pecans), tres leches, cuatro chocolates (chocolate-infused tres leches cake, chocolate cookie, caramelized cocoa nibs, hot fudge)

The details: Frontera Grill, 445 N. Clark St., Chicago.

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Chicago, Restaurant Week

Chicago Restaurant Week 2017: Dinner at Celeste

This is part of a series of posts about Chicago Restaurant Week 2017, held January 27–February 9. View all of this year’s meal recaps, or browse all Restaurant Week coverage from 2013-17.

Shake & Fries, Celeste

Shake & Fries with french fry panna cotta, nutella mousse, and fry crumbles

Best Bite: I’d only been to Celeste for drinks in their rooftop garden, but hadn’t yet tried the food. The “Shake & Fries” dessert was probably the most intriguing and bizarre item on any of my destinations’ menus this year, described as a French fry panna cotta with Nutella mousse and fry crumbles. But, surprise! The sweet and salty worked very well, just like dipping fries into a chocolate Frosty. The parfait was a little precarious to eat at first, given the mountain of fry pieces on top, but it was worth it once you were able to dig down for a bite of all three components together.

Eggplant involtini, Celeste

Eggplant involtini with eggplant, ricotta, goat, & pecorino cheese, seasonal veggies, tomato sauce, and crostini

Other notes: My other favorite dish was the eggplant involtini, mostly because of the garlicky marinara and the three kinds of cheese inside the rolled eggplant slices.The bulgogi lamb chops were also a nice starter, with lots of glazed veggies on the side.

Bulgogi lamb chops, Celeste

Bulgogi lamb chops with honey glazed romanesco and baby carrots

The details: Celeste, 111 W. Hubbard St., Chicago.

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