Blackbird is foodie heaven, if there ever was one. Named in most places as a foodie destination, and recognized in several awards across the county, I felt like the last person on earth to make my way here. It's safe to say my expectations we're high, and sadly, disappointing.
First Course: garbanzo bean soup with falafel, pickled asian pear, caramelized egg yolk and sumac
AND seared diver scallops with pears, brussels sprouts and powdered sauerkraut
Review: The garbanzo bean soup with falafel was amazing, with the deeply rich soup and heavy falafel contrasted with the pickled asian pear and caramelized egg yolk. I'm biased though, because I consider falafel one of my favorite foods (is it bad to admit my favorite falafel is the $2 one from Taste of Lebanon... still?). The soup was one of the best parts of this meal. The scallops we're decent, but definitely not my first choice. What the heck is powdered sauerkraut?
Second Course: atlantic cod with flageolets, pink lady apple, fried pumpernickel and winter herbs AND butternut and ricotta tart with black trumpet mushrooms, quinoa and wakame
Review: My personal choice was the butternut squash and ricotta tart. Anything with a tart is usually fine by me, with this tart's crust made with what appears to be the wakame. So creative! The rest of the dish was so-so, with the butternut and ricotta flavors too mild to enjoy, although the toasted wakame made for some interesting saltiness. The atlantic cod was a better choice, with the crisp skin with the pumpernickel making for a delightful texture and taste.
Third Course: vanilla parfait with satsuma, campari and almond AND chocolate ganache with tahitian vanilla gastrique and parsnip ice cream
Review: The chocolate ganache was pretty standard. That is all. The vanilla parfait, was vanilla.
The Service: The whole night, I kept asking my dinner date, "do you think the waiter hates us?" Our waiter was only at our table to take our order and hardly returned for anything else. It also appeared to be some sort of hierarchy/seniority between the waiters and busboys. More than once I saw a waiter push a busboy in the back shoving them forward while they were waiting for patrons to clear the space. I get that there are hierarchical "ladders" everywhere, but that doesn't mean one person shouldn't be treated as an equal. UGH, annoyed.
The Atmosphere: This is probably going to put me in the "old person" category but why the hell is it so loud in there? Either due to the music, pour acoustic space planning, or the obnoxiously loud cat lady seated next to us, it was near impossible to share a conversation with my dinner date. Half way through our meal, we just gave up and either mouthed the words or just remained silent. By the time I left Blackbird, I was craving conversation so much, my friend and I ended up talking non-stop for the next 30 minutes.
Chicago Restaurant Week runs from Feb. 18 - 27. Blackbird is located in the West Loop at 619 W. Randolph.
Friday, February 25, 2011
Thursday, February 24, 2011
Wednesday, February 23, 2011
Restaurant Week Review: Topolobampo
Most of you know, I'm a fan of almost all things Rick Bayless. He was the nicest (yet also fiercest!) competitor on Top Chef, and I'm a long time fan of his show "One Plate at a Time". So when I started discussing an annual Restaurant Week meal w/my friend Z, I was more than excited when she suggested Topolobampo.
First Course: Sopa Azteca - Pasilla broth with lime, avocado, tortilla strips and hand-made jack cheese
Review: More than anything I was immensely impressed with the presentation of the dish! First the plate of toasted tortilla strips, grilled chicken and jack cheese came to the table bare, adorned only by a single slice of avocado. What a delight, however, as the server soon poured out a hot broth from a single sized saucepan, tableside. The dish was a bit messy, with strings of jack cheese hanging from my mouth (I'm sure I was a classy date) but I couldn't stop dipping the large soup spoon into the bowl until near nothing remained.
Second Course: Puerco en Mole Poblano - Red chile-marinated, grill-roasted Maple Creek pork loin in Mexico’s classic fiesta sauce, mole poblano. Black beans, grilled green beans
Review: Both Z and I ordered the Puerco en Mole Poblano, each of us enticed by the Bayless famous mole. Each bite was quickly followed by an, "omg", with even the green beans packing flavor and punch. The beans were warm and filling, and the entire dish was floating above mole. Even better, Z thought to ask for hot sauce, upon which we we're brought a small bowl of habanero sauce and strong warnings of "please, it's very very spicy. only use a small amount." but greed gave in and large amounts of habanero we're slathered. Although extremely hot, the habanero sauce was done really well!
Third Course: Crepa con Cajeta - Warm, buttery crepes filled with plantain custard. Nieve de crema (sour cream sorbet), peanut crunch, homemade cajeta and bittersweet chocolate drizzle
Review: Jennifer Jones (Topolobampo Pastry Chef), I am forever your fan for introducing me to this awesome dish. This was amazing. Z and I had originally planned on hitting up Xoco post-meal for a churro and chocolate festival, but after such a larger portioned, filling meal followed by this amazing dessert, churros and chocolate was the last thing on my mind. This light crepe filled with rich plantains mixed with ice-cold sour cream sorbet was a perfect balance of everything that's right with this world.
The Service: Our waitress was so sweet, attentive to our needs, and carefully apprehensive to other requests (i.e., the one for hot sauce). Everyone was on their A-game, even though our meal was just for a lunch. Water glasses we're never empty, our quickly emptied plate never lingered, and out wait was totally forgotten in conversation, in other words really great harmony and flow in the service.
The Room: Topolobampo, Frontera and Xoco share a corner block that really should just be re-named Rick's Corner. Topolobampo's interior was filled with traditionally Mexican art, but brought together and displayed in a very upscale manner. The best surprise was seen on our way out, with the art installation of butterflies inspired by the annual staff trip to Mexico. I love everything about this place, the menu and Bayless!
Chicago Restaurant Week runs from Feb. 18 - 27. Topolobampo is located in River North at 445 N. Clark St.
Restaurant Week Menu Review
First Course: Sopa Azteca - Pasilla broth with lime, avocado, tortilla strips and hand-made jack cheese
Review: More than anything I was immensely impressed with the presentation of the dish! First the plate of toasted tortilla strips, grilled chicken and jack cheese came to the table bare, adorned only by a single slice of avocado. What a delight, however, as the server soon poured out a hot broth from a single sized saucepan, tableside. The dish was a bit messy, with strings of jack cheese hanging from my mouth (I'm sure I was a classy date) but I couldn't stop dipping the large soup spoon into the bowl until near nothing remained.
Second Course: Puerco en Mole Poblano - Red chile-marinated, grill-roasted Maple Creek pork loin in Mexico’s classic fiesta sauce, mole poblano. Black beans, grilled green beans
Review: Both Z and I ordered the Puerco en Mole Poblano, each of us enticed by the Bayless famous mole. Each bite was quickly followed by an, "omg", with even the green beans packing flavor and punch. The beans were warm and filling, and the entire dish was floating above mole. Even better, Z thought to ask for hot sauce, upon which we we're brought a small bowl of habanero sauce and strong warnings of "please, it's very very spicy. only use a small amount." but greed gave in and large amounts of habanero we're slathered. Although extremely hot, the habanero sauce was done really well!
Third Course: Crepa con Cajeta - Warm, buttery crepes filled with plantain custard. Nieve de crema (sour cream sorbet), peanut crunch, homemade cajeta and bittersweet chocolate drizzle
Review: Jennifer Jones (Topolobampo Pastry Chef), I am forever your fan for introducing me to this awesome dish. This was amazing. Z and I had originally planned on hitting up Xoco post-meal for a churro and chocolate festival, but after such a larger portioned, filling meal followed by this amazing dessert, churros and chocolate was the last thing on my mind. This light crepe filled with rich plantains mixed with ice-cold sour cream sorbet was a perfect balance of everything that's right with this world.
The Service: Our waitress was so sweet, attentive to our needs, and carefully apprehensive to other requests (i.e., the one for hot sauce). Everyone was on their A-game, even though our meal was just for a lunch. Water glasses we're never empty, our quickly emptied plate never lingered, and out wait was totally forgotten in conversation, in other words really great harmony and flow in the service.
The Room: Topolobampo, Frontera and Xoco share a corner block that really should just be re-named Rick's Corner. Topolobampo's interior was filled with traditionally Mexican art, but brought together and displayed in a very upscale manner. The best surprise was seen on our way out, with the art installation of butterflies inspired by the annual staff trip to Mexico. I love everything about this place, the menu and Bayless!
Chicago Restaurant Week runs from Feb. 18 - 27. Topolobampo is located in River North at 445 N. Clark St.
Tuesday, February 22, 2011
Restaurant Week Review: BOKA
Restaurant Week Chicago has begun!
I'm all smiles, even though I'll be 10 pounds heavier and wallets cheaper by the end of the week. Restaurant Week began for me on Monday night with an early dinner w/ a good friend and colleague JP at BOKA of Lincoln Park.
Pre-Course Teaser: Truffled Edamame Mac and Cheese
Review: I can't even type this without drooling a little.
First Course: Maine Diver Scallop, Broccoli Sauce, Sweet & Sour Onions AND Crispy Chicken Thigh, Potato Puree, Pickled Celery Root
Review: Both dishes we're decent, with more flair for presentation and style than for taste and texture. The Scallop was cooked relatively well (Personally, I'm really picky about how scallops are cooked as the texture can be off-putting sometimes, depending on the way they were prepared), but the flavors of the broccoli and onions was mild if not absent. The crispy chicken thigh was an interesting dish, again with the focus more on presentation and plating than on the flavors. Full of home-style flavors, this dish had an interesting glamour to a normally uninteresting combination (chicken and potatoes).
Second Course: Angus Tenderloin with wild mushroom croquette and parsnip sauce AND Braised Pork Belly with Fried Oyster, Spicy Bok Choy and Green Tea Soba Noodle
Review: I'm a huge fan of croquettes, so I opted for the Angus dish. The beef was cooked medium rare, but lacked a certain ompf of any flavor. The mushroom croquette was mildly lukewarm, and was mushy, for a lack of a better word. Wild mushrooms should have been packed with bold, earthy flavors that were sadly absent in this dish.The Braised Pork Belly dish was tasty, but lacked any class in presentation. Presented like a traffic jam of lego-sized squares, this dish, while not appealing as such, was the highlight of the menu with bold flavors that made up for the lack of pizzazz elsewhere.
Third Course: Ginger Kulfi, Toasted Marshmallow, Espresso, Tangerine, Chocolate
Review: Insanely rich and decadent only to be sharpy contrasted with tangy ginger kulfi, this dessert was a promise fulfilled in flavor and zing. Boring alone, all the ingredients combined made for a delicious bite of balanced sweetness.
The Service: Attentive to an overwhelming degree, with a busser/bread provider/waiter breathing down our necks at every second. Yes, it was nice not to have to linger over messy plates, or to have to raise a hand for a request, but asking me how it tastes the second after the plates have come to the table... isn't very welcoming. I wanted to enjoy the conversation I was sharing, not be rushed through each course. While very nice people, I must say you all must have been bored, seeing how the four people apparently assigned to our table hovered above us our entire meal.
The Room: I like the classy touches of this space, with the illuminated drapes enveloping diners in this large space. Great wine list with interesting selections.
Chicago Restaurant Week runs from Feb. 18 - 27. BOKA is located in Lincoln Park at 1729 N. Halsted Ave.
I'm all smiles, even though I'll be 10 pounds heavier and wallets cheaper by the end of the week. Restaurant Week began for me on Monday night with an early dinner w/ a good friend and colleague JP at BOKA of Lincoln Park.
Restaurant Week Menu Review
Pre-Course Teaser: Truffled Edamame Mac and Cheese
Review: I can't even type this without drooling a little.
First Course: Maine Diver Scallop, Broccoli Sauce, Sweet & Sour Onions AND Crispy Chicken Thigh, Potato Puree, Pickled Celery Root
Review: Both dishes we're decent, with more flair for presentation and style than for taste and texture. The Scallop was cooked relatively well (Personally, I'm really picky about how scallops are cooked as the texture can be off-putting sometimes, depending on the way they were prepared), but the flavors of the broccoli and onions was mild if not absent. The crispy chicken thigh was an interesting dish, again with the focus more on presentation and plating than on the flavors. Full of home-style flavors, this dish had an interesting glamour to a normally uninteresting combination (chicken and potatoes).
Second Course: Angus Tenderloin with wild mushroom croquette and parsnip sauce AND Braised Pork Belly with Fried Oyster, Spicy Bok Choy and Green Tea Soba Noodle
Review: I'm a huge fan of croquettes, so I opted for the Angus dish. The beef was cooked medium rare, but lacked a certain ompf of any flavor. The mushroom croquette was mildly lukewarm, and was mushy, for a lack of a better word. Wild mushrooms should have been packed with bold, earthy flavors that were sadly absent in this dish.The Braised Pork Belly dish was tasty, but lacked any class in presentation. Presented like a traffic jam of lego-sized squares, this dish, while not appealing as such, was the highlight of the menu with bold flavors that made up for the lack of pizzazz elsewhere.
Third Course: Ginger Kulfi, Toasted Marshmallow, Espresso, Tangerine, Chocolate
Review: Insanely rich and decadent only to be sharpy contrasted with tangy ginger kulfi, this dessert was a promise fulfilled in flavor and zing. Boring alone, all the ingredients combined made for a delicious bite of balanced sweetness.
The Service: Attentive to an overwhelming degree, with a busser/bread provider/waiter breathing down our necks at every second. Yes, it was nice not to have to linger over messy plates, or to have to raise a hand for a request, but asking me how it tastes the second after the plates have come to the table... isn't very welcoming. I wanted to enjoy the conversation I was sharing, not be rushed through each course. While very nice people, I must say you all must have been bored, seeing how the four people apparently assigned to our table hovered above us our entire meal.
The Room: I like the classy touches of this space, with the illuminated drapes enveloping diners in this large space. Great wine list with interesting selections.
Chicago Restaurant Week runs from Feb. 18 - 27. BOKA is located in Lincoln Park at 1729 N. Halsted Ave.
Labels:
BoKa,
Chicago,
Glut with Guts,
Lincoln Park,
Restaurant,
Restaurant Week 2011
Monday, February 21, 2011
Thursday, February 17, 2011
Honky Tonk
Spent Wednesday evening with two of city's finest: Sharx and Horazio (and earned a new nickname for myself! see below). After a long day of working until late evening, a late night run for BBQ, whiskey lemonade in mason jars, and live music was much appreciated. :D
Beef, Brisket and Bourbon on my mind,
♡Minxa
Monday, February 14, 2011
Happy Valentine's Day
+1 for the purple posies
+1 for remembering I hate roses and carnations
Hope y'all have a wonderful Valentine's Day!
Saturday, February 5, 2011
Deciding on Discipline
Weekend #2 has begun. What a strange feeling, after being at work for one (albeit intensive) day at work to be back in weekend mode. Minus the laundry and chores, of course. Perks are nice.
In that last few days it was surprising to discover just how much discipline I lack in my life. With the exception of necessary work-related e-mails "should-do"s like writing, studying and working out quickly found themselves lower and lower on the priority list as I ended up just cooking pounds and pounds of comfort-esque foods (pastas and cheese anyone?). So grateful for both the gym in my building and the regular 9 - 5, how do those freelancers do it? It's clear that discipline is a learned trait. Something one has to decide upon, and force oneself to practice.
I've ventured out into my 'hood. I love EA, it's my haven in this complicated city. On any given day you'll find the best people of this city. Artisans and activists who've made this neighborhood a landmark; families advocating for safer and friendlier communities; the quirky bike puppeteer; young and old liberals with piercings and clad in leather; hipster artists who reek of unwashed sweat; adorable m-m, m-w, w-w rocking matching couples' outfits; tea-drinking yuppies who needed a departure from the douche-y Lakeview area. Yes, this is home.
More surprising is the great number of them who spend weekdays and daytimes 'working' from various locations around this great neighborhood. They've carved out spots for themselves at places like George's (Free Wifi! Soy-based Ice Cream! Heaven....), Kopi's Traveler's cafe (lounging on cushions with a big mug-o-tea) or at Starbucks, designed perfectly with seats to watch people pass.
[Sigh] Now fully caffeinated and having accomplished nothing but creepily staring at passerbys, I guess I'll make my way to my favorite falafel place. Oh weekend, I love you so.
In that last few days it was surprising to discover just how much discipline I lack in my life. With the exception of necessary work-related e-mails "should-do"s like writing, studying and working out quickly found themselves lower and lower on the priority list as I ended up just cooking pounds and pounds of comfort-esque foods (pastas and cheese anyone?). So grateful for both the gym in my building and the regular 9 - 5, how do those freelancers do it? It's clear that discipline is a learned trait. Something one has to decide upon, and force oneself to practice.
I've ventured out into my 'hood. I love EA, it's my haven in this complicated city. On any given day you'll find the best people of this city. Artisans and activists who've made this neighborhood a landmark; families advocating for safer and friendlier communities; the quirky bike puppeteer; young and old liberals with piercings and clad in leather; hipster artists who reek of unwashed sweat; adorable m-m, m-w, w-w rocking matching couples' outfits; tea-drinking yuppies who needed a departure from the douche-y Lakeview area. Yes, this is home.
More surprising is the great number of them who spend weekdays and daytimes 'working' from various locations around this great neighborhood. They've carved out spots for themselves at places like George's (Free Wifi! Soy-based Ice Cream! Heaven....), Kopi's Traveler's cafe (lounging on cushions with a big mug-o-tea) or at Starbucks, designed perfectly with seats to watch people pass.
[Sigh] Now fully caffeinated and having accomplished nothing but creepily staring at passerbys, I guess I'll make my way to my favorite falafel place. Oh weekend, I love you so.
 |
| I don't give a damn, I'm happy as a clam; Nobody knows me at all... |
Friday, February 4, 2011
Blizzarazzi 2011
What a wild whirlwind it's been these last few days! Chicago was hit with on of the worst storms it has ever seen, with cars still littered and abandoned all around the city.
Since I work for a great employer, we we're urged to leave as early as possible on Tuesday and brace ourselves for the quickly approaching storm. I stupidly decided the bus would be my best route home, only to realize once we we're in express mode that road conditions were the worst on Lake Shore Drive.
I'm so grateful to have made it home in one piece, as a bus not far behind mine ended up stuck on LSD, causing a delay and back up where people were stranded in their cars for more than five hours, some even more.
+1 stopped in for a second to make sure I was ok, and quickly went on his way before roads became blocked. I sat in my lonely apartment listening to the boisterous thundersnow howl outside my windows. I've never missed having roommates so much. I wish someone had been there to hold my hand and sing Broadway tunes to drown out the loud howls!
With such treacherous outdoor conditions, I had the next two days off of work. Now for those who know me, you know that eventually I want to be a freelance writer/copy editor, working from the comforts of home. I got a taste of the freelancer lifestyle the last few days, and was shocked at how much discipline and focus is needed! Instead of getting any work done, I watched mindless TV (when the power wasn't out) and cooked like a fiend, only interrupted by panicked work e-mails and calls.
On another note, thank goodness I don't work from home... I'd get so FAT!
SNOW DAY #.5 Menu:
Grilled Chicken and Mediterranean Pasta
SNOW DAY #1 Menu:
Breakfast Frittata w/ green onions, sausage and red onions
Southwest Mac and Cheese (from scratch!)
SNOW DAY #2 Menu:
Spinach Quiche
Sweet and Sour Pork
Oh man, I've never been more grateful for the indoor gym in my building. I was getting a bit stir crazy and feeling a bit heavy after all that cooking!
Wednesday, the storm finally broke. Neighbor J lives in a high-rise and texted to let me know that people were crawling all over the snow! We quickly got ready and ventured out into the catastrophic outcomes of Blizzard 2011. Struggling through 3 feet of snow in each step, we made our way to LSD which had been closed off to traffic (who would be driving in this madness anyways?). We joined the few brave ones and walked up and down LSD, something I'll probably never forget!
Oh man, I missed work greatly, but it was nice to be a "kid" again and play in the snow:
Since I work for a great employer, we we're urged to leave as early as possible on Tuesday and brace ourselves for the quickly approaching storm. I stupidly decided the bus would be my best route home, only to realize once we we're in express mode that road conditions were the worst on Lake Shore Drive.
I'm so grateful to have made it home in one piece, as a bus not far behind mine ended up stuck on LSD, causing a delay and back up where people were stranded in their cars for more than five hours, some even more.
+1 stopped in for a second to make sure I was ok, and quickly went on his way before roads became blocked. I sat in my lonely apartment listening to the boisterous thundersnow howl outside my windows. I've never missed having roommates so much. I wish someone had been there to hold my hand and sing Broadway tunes to drown out the loud howls!
With such treacherous outdoor conditions, I had the next two days off of work. Now for those who know me, you know that eventually I want to be a freelance writer/copy editor, working from the comforts of home. I got a taste of the freelancer lifestyle the last few days, and was shocked at how much discipline and focus is needed! Instead of getting any work done, I watched mindless TV (when the power wasn't out) and cooked like a fiend, only interrupted by panicked work e-mails and calls.
On another note, thank goodness I don't work from home... I'd get so FAT!
SNOW DAY #.5 Menu:
Grilled Chicken and Mediterranean Pasta
SNOW DAY #1 Menu:
Breakfast Frittata w/ green onions, sausage and red onions
Southwest Mac and Cheese (from scratch!)
SNOW DAY #2 Menu:
Spinach Quiche
Sweet and Sour Pork
Oh man, I've never been more grateful for the indoor gym in my building. I was getting a bit stir crazy and feeling a bit heavy after all that cooking!
Wednesday, the storm finally broke. Neighbor J lives in a high-rise and texted to let me know that people were crawling all over the snow! We quickly got ready and ventured out into the catastrophic outcomes of Blizzard 2011. Struggling through 3 feet of snow in each step, we made our way to LSD which had been closed off to traffic (who would be driving in this madness anyways?). We joined the few brave ones and walked up and down LSD, something I'll probably never forget!
Oh man, I missed work greatly, but it was nice to be a "kid" again and play in the snow:
Labels:
+1,
Blizzard of 2011,
Chicago,
Edgewater,
Glut with Guts Kitchen,
Neighbor J,
Winter
Subscribe to:
Posts (Atom)
