Chicago Food & Restaurant Reviews

I haven’t had a good laugh like that in a long time! MOTHERHOOD THE MUSICAL

Vivian — Wed, 09 May 2012 03:29:33 +0000

MOTHERHOOD THE MUSICAL, now playing at the Royal George Theatre through May 30

I was offered tickets to see a new musical and I COULDN’T resist because:

1) it’s about Motherhood. I became a mother for the second time around in less than 20 months – I needed to GET OUT with my husband

2) it was an opportunity to leave suburbia and dine at a new restaurant

3) I hate to say it, but tickets were free and well, money gets a little tight after you get a hospital bill…..

But whether the tickets were FREE OR NOT, the musical was HILARIOUS! Even my husband had a GREAT time – however, I’m not sure I would recommend it to those who have not yet had a child..I mean,”reality hits you hard bro” – you’ll learn about some unpleasantries of being a mother/parent.

The performance was energetic – my favorite was the young new mom in blue and the African American lady on the left. their performance nearly brought tears to my either, both happy and sad (yes, there is a moment where you might feel pretty touched).

Definitely check this out if you get a chance!!

If you’ve never been to the Royal George theatre before, there is parking across the street but the entrance is on the West side of Halsted heading south to North Avenue. Also the wine (Shiraz) is pretty terrible at the theatre. but you can get beer and mixers at the bar and bring it into the show.

Also check out Dawali Mediterrean Kitchen if you are going to check out the show. It’s right next door and the food is FANTASTICS! oh and it’s BYOB!

Bakersfield Restaurant: California Cool in Westmont

michelle — Tue, 08 May 2012 04:39:24 +0000

Vivian and I were recently invited to lunch at Bakersfield, the new restaurant that opened this week in Westmont. It has the same owners as the fabulous new Standard Market, which is located just across the street from Bakersfield. If you haven’t visited Standard Market yet, read Vivian’s detailed review and then scoot on over there!

Bakersfield’s theme is a bit difficult to pin down. The menu features American classics with a dash of Asian influence. Maybe we can call it “California Cuisine”.

The atmosphere definitely evokes a California vibe – sleek, modern, elegant. Cool yet comfortable. Besides the spacious dining room and bar, Bakersfield also features some “chef’s table” seats, which are bar seats with excellent views of the huge and bustling open kitchen. No special chef’s tasting menus, but sure to be a popular spot. The restaurant also features a more private dining area near their glass-enclosed, temperature-controlled wine room. The luxurious booths will make you feel like a VIP, and would make for a great place to celebrate a special occasion. My favorite feature of the restaurant is the outdoor patio. With lounge seating and a large communal table, I can see it being the perfect spot to gather with a few friends and a bottle of wine on a summer evening.

kitchen

bar area

chef's table seats

wine room

booth

patio - lounge & fire pit

We all arrived at Bakersfield with empty stomachs and everything on the menu sounded delish! We wanted to make sure to try lots of different things, but somehow we ended up ordering lots of seafood.

For appetizers, we tried the smoked salmon, the crispy Thai shrimp, the spicy no. 1 tuna crispy rice sushi, and the no. 1 tuna poke. The appetizer prices might seem a bit high, but the portions are actually quite HUGE. The smoked salmon was definitely the favorite, but it really was way too big. It would be perfect for a larger party. That said, it really was DELICIOUS! The great thing about Bakersfield is that if you really love something, chances are you can go across the street to Standard Market and buy it, since most of the product they use at the restaurant is sourced from the market.

smoked salmon

crispy thai shrimp

For the most part, Bakersfield doesn’t shy away from spice. Our crispy Thai shrimp, which suprisingly came out as lettuce wraps, were good but very HOT! There must be chile in the salad, because when I ate a shrimp on it’s own, it was not spicy. The spicy tuna crispy sushi also left my mouth burning, but that’s what I expect from spicy tuna! I like that they don’t use spicy mayo, just chili oil. I’d never had crispy rice sushi before, and I enjoyed the texture contrast of the crispy rice on the outside with the soft rice on the inside. Vivian is more of an expert on poke than I, since she ate a ton of it on her last trip to Hawaii.

crispy rice sushi with spicy tuna

tuna poke

{Vivian} Jumping in here – not really any expert on POKE but I can’t say that I had ANY poke that was mixed in with fruit when I did my Poke tour in Hawaii last summer (and we went to probably 6 different local joints). I loved the large chunks of Tuna and the mango certainly brightened up the flavors HOWEVER, I found my mango slightly fishy.

For our entrees we wanted to get a good spectrum of the menu. We ordered the fresh fish special, which was trout grilled on Bakersfield’s wood-fired grill. The dish came out very nicely presented, and had 2 very interesting choices of sides – either tri-colored roasted carrots or a tomato salad. Much more interesting than the potato or veggie medley you usually get at a restaurant.

trout - fresh market special

We also tried the Asian steak & noodle salad. The salad was actually a reasonable size, and the steak was well-cooked. I was a bit surpised that the noodles were soft and not crispy. I can’t say I liked eating soft noodles with salad, but it was an interesting idea.

asian steak salad with noodles

We also tried the Knuckle Sandwich – a cleverly named lobster roll. The lobster was a bit heavy on the mayo. {Vivian} I didn’t think so!!! I thought mine was PERFECT! Usually just a hint is all you need, because lobster should be rich and delicious on its own. The lobster salad was still tasty and the bun was perfect! I also like that they ask you what kind of dipping sauce you prefer with your fries – ketchup, mayo or mustard. For some inexplicable reason, there is a bottle of green Tabasco on the table, which seemed slightly out of sync with the elegant feel of the restaurant.

knuckle sandwich - lobster roll

I ordered the knife and fork fried chicken. The plate looked a bit too…brown. Brown chicken, brown fries, and brown cornbread croutons. I thought the plate could use a bit more balance from a vegetable, maybe instead of the croutons, which were nothing exciting. The chicken is a boneless breast and thigh, and it was topped with a yellow sauce which was not mentioned on the menu. I thought it might be mustard, since it was bright yellow, but it honestly didn’t taste like much of anything so I had to ask our waiter what it was. At first he told me it was mustard, but then came back later to tell me that it was a habanero pepper sauce! Considering how spicy our appetizers were, I was shocked that this habanero sauce had no flavor whatsoever.

knife & fork fried chicken

{Vivian} Jumping in again – My husband ordered the Prime Rib with a baked potato side and OH MY GOD the potato was HUGE! Just look at this picture –> twice the size of a man’s fist if NOT MORE. The prime rib was tender and very flavorful – especially the end cap (my favorite part). It came with a good amount of horseradish for those that love that!

prime rib

giant potato

By this point, we are stuffed. Our waiter was talking up the deep-fried oreos, which didn’t really sound that appetizing to me, but they came with Jeni’s Ice Cream, which is my favorite ice cream EVER, so we decided to try it. I can’t say I would order the oreos again. {Vivian} Neither would I!! It was way too gimmicky, they just weren’t very good, a bit like an oreo dipped in funnel cake – something you’d expect to eat at a state fair and not a high end restaurant - not a good representation of the restaurant’s calibre of food. It’s a fun novelty dessert but I’d rather have one of Standard Market’s delicious brownies! Jeni’s Buckeye ice cream did not disappoint. {Vivian} Oh Jeni, I love you! (Sidenote: You can also buy Jeni’s ice creams at Standard Market, but it is ridiculously expensive at $10 a pint. It’s artisanal ice cream and super flavorful, definitely a special occasion treat. Or, for a few extra bucks, buy her awesome cookbook and make it yourself, like I do!)

deep fried oreo and jeni's buckeye ice cream

Bakersfield is sure to be a popular restaurant. It’s stylish appearance, approachable menu and farm-sourced food are a welcome addition to the neighborhood. A great place for a nice dinner with friends or family. Thanks for invitation, Bakersfield! We’ll be back!

Bakersfield Restaurant

330 E. Ogden Ave.

Westmont IL 60559

630.568.3615

www.bakersfieldrestaurant.com

Wolfgang Puck is Wolfgang YUCK! – ORD Airport

Vivian — Sun, 15 Apr 2012 13:18:26 +0000

I wasn’t spending my own money this time so I decided to give this place a try as the dishes are quite pricey. Michelle is currently doing all her wedding planning and she was looking that the Museum of Contemporary Arts as a venue at one point in time but was deterred from her decision because the only catering choice is Wolfgang Puck.

Let’s just say that the MCA is doing themselves a disservce by choosing Wolfgang Puck as the caterer because if Wolfgang Puck can’t even make a good pasta dish at the airport, then their wedding food must suck.

Harsh, I know. Thanks Michelle, for not choosing Wolfgang Puck – it would have ruined your reputation for knowing good food.

This pasta dish – over cooked penne, mediocre alfredo sauce (where’s the garlic?) Totally not worth $19.

The Not So Standard, STANDARD MARKET in Westmont, IL

Vivian — Tue, 10 Apr 2012 20:24:31 +0000

Really, it’s not your standard market. In fact – it’s SO NOT YOUR STANDARD MARKET, that it’s become my favorite market!

I was recently invited to the Open House and offered a media tour of the entire facility – I can only describe this as a “WHOLE FOODS ON CRACK”. I mean, if you’re already a fan of shopping at high end supermarkets, then get yourself here to experience what I mean.

I love this place for several reasons:

- Highly focused on LOCAL, ARTISANAL products from companies in the local Chicago area

- There are conventional NO AISLES here, just wide open spaces with stands piled high with fresh produce and fruits

- It’s a chef-driven market so everything is expertly hand picked and so many items are made in house by professional chefs who are passionate about quality food

- Did I mention the you can buy IBERICO HAM here? It’s only $10.99 per OUNCE!!!

The entire market is impressive really – especially if you are one that is concerned about where your food comes from.

Image borrowed from prouditalinalcook

The shopping adventure begins in the Farmer’s Market. Temperature-controlled islands piled high with fresh produce are arranged for a sensory, eye-popping experience. The area also features a visually stunning array of fruit and vegetables pre-cut in-house for ease and convenience, as well as a tasty collection of house-made salsas, hummus, and other dips. A fresh-squeezed juice station offers an ever-rotating variety ranging from Clementine Orange to Carrot. The floral section displays not only colorful bouquets and bunches, but also special offerings such as orchids and roses.

The Wine, Beer & Cheese Shop at Standard Market contains over 500 wines, including over 150 selections under $15. Additionally, the department showcases more than 150 cheeses and 150 beers from around the world, with a strong focus on American artisanal offerings. The Shop includes a bar where customers can sample or purchase drinks by the glass, or enjoy wine, cheese, and antipasti flights. The department also hosts weekly events such as “Grilled Cheese & Soup Fridays.” Standard Market features an innovative Cellar Club, allowing members to attend monthly tasting events before taking home two to three bottles, complete with tasting notes and pairing suggestions, selected by the Shop’s seasoned wine experts. Additionally, Cellar Club members gain admission to limited-seating winemaker dinners and other special events.

The Delicatessen serves a range of prepared foods all made fresh on site, serving a variety of dishes behind a pristine and open counter space. Selections range from classics like tuna salad and macaroni & cheese to chef-inspired fare such as beet & root vegetable salad and Thai coconut chicken tenders. Hot fare like baby back ribs and chicken vesuvio are also available, along with grab-and-go salads and sandwiches. Additionally, the Delicatessen offers quality meats and cheeses from domestic purveyors like La Quercia from Iowa and Creminelli from Utah, jamón ibérico de bellota imported from Spain, an extensive world olive set, and house-roasted meats.

A Standard Market highlight is the “What’s for Dinner Tonight?” meal for two, which comes with an entrée and several sides for $15.99–$16.99. Fully cooked dinner selections, which follow a weekly schedule and change seasonally, include comfort foods like Cheese Lasagna, Pot Roast, and Chicken Parmesan. These easy-to-reheat chef-prepared meals—made fresh daily—give shoppers the home-cooked meal experience without the work.

In the Standard Market Bakery, all artisan breads—over 35 varieties—are baked from scratch daily. Offerings include French baguettes, flaky almond croissants, and a variety of focaccia, as well as other hearty batards, rolls, and loaves. For the sweet tooth, the pastry chefs working behind large glass windows compose delights such as peanut butter and jelly cookies, citrus cheesecake, and mouthwatering coconut cake drizzled in passion fruit sauce.

The Butcher Shop features a large selection of USDA Prime and Choice beef (wet- and dry-aged in-house) sourced from Aurora Angus in North Aurora, FreeBird antibiotic-free chicken, and Compart Duroc pork. The department also prepares an ever-changing selection of house-made sausages and house-smoked slab bacons. Customers can choose from a wide offering of pre-packaged meats from Niman Ranch, Nueske’s, and Sausages by Amylu. Furthermore, the chefs in the Butcher Shop have developed a number of gourmet recipes ranging from bacon-wrapped brie & asparagus-stuffed chicken breasts to apple & cherry-stuffed pork chops, available at the counter or in ready-to-bake containers.

In the Fish Market, fresh whole fish and seafood are flown in daily from around the world. In addition to fresh domestic shrimp and sushi-grade salmon, the department also features more exotic fare such as parrot fish, mako shark, and sea urchins. Fish is available both whole and in fillets (all cut down from whole fish on site). House-made items range from smoked fish, seafood soups, and recipes ranging from frutti di mare to a seafood tapas set, all made in Standard Market kitchens. A sushi station, hosted by restaurant-quality chefs, creates endless varieties of maki rolls, sashimi and nigiri to order using the same sushi-grade fish sold in the Market.

In the Chef’s Case customers will find a variety of house-made fresh pastas, including spaghetti, fusilli, and lasagna sheets, each made on a pasta machine imported from Italy, accompanied by home-style sauces such as marinara, bolognese, and white clam. The Chef’s Case is home to many delicious soups and stocks including vegetarian black bean, creamy tomato basil, and chicken spaetzle, all created using original Standard Market recipes. Another popular feature is take-and-bake pizza, made on dough hand-formed in the Bakery.

To complement the multitude of fresh and prepared items throughout the Market, the Pantry and Dairy departments stock the highest quality and best tasting items, whether they are nationally recognized brands or lovingly crafted by local food artisans. Specialty purveyors include Vermont Creamery, McClure’s Pickles, and Noosa Yoghurt. Midwestern area producers are well represented by brands including Jeni’s Splendid Ice Creams, Kalona SuperNatural, Wild Child Granola, Bron’s Bees, and Vosges Haut-Chocolat. Coffee enthusiasts will find local Intelligentsia and Metropolis alongside offerings from specialty roasters such as Portland’s Stumptown and Durham, N.C.’s Counter Culture. An in-store coffee bar opening in March will feature a selection of these coffees, alongside pastries from the Bakery. A dazzling wall of confections is also worth visiting before ending the shopping journey.

Standard Grill provides a casual, yet sophisticated, dining environment, showcasing inspired cuisine made with quality seasonal ingredients prepared by experienced chefs. Popular items include burgers, all made with a blend of brisket, chuck, and sirloin ground fresh daily in the Butcher Shop and served on freshly baked buns from the Bakery; sandwiches such as the Balsamic Chicken; and salads including the #1 Tuna Cobb, featuring seared tuna sourced from the Fish Market. Rounding out the menu are hand-tossed pizzas; daily soups from the Chef’s Case; the lunchtime favorite Buddha Bowl; and dinner specials, featuring seasonal items such as bone-in filet mignon and grilled salmon. Standard Grill features an impressive fruit-infused water bar; non-alcoholic beverages; and a curated selection of wine, beers, and cocktails. All 500 wines from the Wine, Beer & Cheese Shop are also available with no corkage fee.

A true celebration of food, Standard Market tantalizes patrons’ senses from the first step in the door with visually arresting, thoughtful selections of high quality items at every turn.Standard Market provides customers with a haven for culinary delights, served in an inviting environment that inspires discovery. It is located at 333 East Ogden Avenue in Westmont. For more information, visit standardmarket.com or call 630.366.7030.

Fleming’s Prime Steakhouse and Wine Bar – Chicago

diesel — Wed, 28 Mar 2012 06:15:11 +0000

I recently had the opportunity to check-out some of the items on Fleming’s newly re-vamped food and cocktail menus. We had some apps, some surf, some turf, some desserts, and a great cocktail or two as well. However, I have just two words for you: LOBSTER MAC. Everything I had was great, right down to the sinfully rich and delicious chocolate molten lava cake, but the Mac was the rock star dish of the evening. It’s listed on the menu as a side, but it could easily serve as the main course. However, you’ll need some friends; this “side” is meant for sharing. Every bit as rich and creamy as a great mac should be, this not-so-little bowl of heaven also just happens to have a quarter-pound of melt-in-your mouth fresh lobster tail baked right into it for your mac-ing pleasure. Holy expletive. Mactastic. Uh-Mac-zing. Lobster Maculular. Need I go on???

Oh, and did I mention that they do steaks and Fleming’s? As I’m now approaching my mid-thirties, I’ve logged more than a few years honing my steak-grilling skills. I used to love to go out to a restaurant and get a great steak, but the better I’ve gotten at home, the less the big Chicago steak house appeals to me – especially, ahem, a chain steakhouse. I was prepared to crack peanut shells and throw them on the ground. I still don’t get my own grillsmithing right every time, but when I do, I’ll take mine over just about anything else out there, except, perhaps for the Strip at Fleming’s. As a general rule, it’s not my favorite cut, but Fleming’s NY Strip is more tender and juicy than it has a right to be, and has a flavor that I would put up against anything else in the city – all accomplished without copious amounts of butter and blackened searing (my favorite tricks). I still have more to learn than I thought. To say that I was impressed would be an understatement. Various sauces (including a bernaise and peppercorn, which I’m sure were quite delicious) were offered to accompany the perfectly medium-rare steak, but we laughed them off, fearful that we might ruin the thing.

After dinner, I had a chance to talk briefly with Curtis Nordeen, operating partner at the downtown Chicago location. He explained that the goal of the recent menu refresh was to stay in step with the current culinary scene here in Chicago while maintaining the classic steakhouse feel that is their trademark. He is a man about town seems to know on a personal basis the chefs at most of the restaurants that I discussed with him. He gets out to other establishments and seems genuinely focused on keeping a pulse on what’s going on in Chicago restaurants. It’s obvious that he really loves food and has a passion for the business.

Some other highlights included the baked brie (apples, candied walnuts), shrimp scampi, seared ahi tuna, and of course, the aforementioned chocolate lava cake. The dessert courses were accompanied by a huge bowl of Fleming’s signature house-made chantilly cream as well of rumors of un-named local celebrities demanding drastic amounts of the stuff at a moment’s notice for a party. I’m sure the mystery celeb needed it for an impromptu whipped-cream fight or something. Fleming’s isn’t blazing the trail with cutting-edge molecular gastronomy – nor do they want to. They’ve simply updated a classic steakhouse menu to provide diners with the best of both worlds without demolishing their wallets. Don’t expect them to cater your party with chantilly cream though, unless you’re a really big deal – as big of a rock star as the lobster mac.

~ Diesel

FIRST BITES BASH! CHICAGO’S CULINARY ELITE SERVE UP SWEET AND SAVORY TASTINGS AT THE OFFICIAL KICK-OFF TO CHICAGO RESTAURANT WEEK !!

diesel — Sun, 19 Feb 2012 06:37:39 +0000

Stephanie Izard, David Burke, Tony Mantuano (Spiaggia), Tony Priolo (Piccolo Sogno), Mayor Emanuel and many other prominent culinary figures were on hand at The Great Hall – Union Station to support the Greater Chicago Food Depository. The Chicago Restaurant Week kick-off event, produced by the Chicago Convention & Tourism Bureau, featured more than 50 of the 230+ restaurants participating in Restaurant Week.

Upon walking in, my goal was to try everything. It soon became apparent, given the sheer number of tantalizing Resto Week teasers being offered, in addition to the density of the crowd surrounding each table, that simply wasn’t going to happen. We did get through most of them, though, in what turned into a 30-course progressive walking dinner which spanned the gamut from Leopold’s Woodland Mushroom Ragout to Burke’s Hamachi Beef Jerky. Although we weren’t quick enough to catch Japonais/Mirai and Black Dog Gelato before the masses devoured all of their food, there was more than enough to tease our appetites and bolster our excitement for Restaruant Week. Here’s a sampling of our samplings:

Special thanks to: consulting photo editor JBird and to the newest member of the CFW family for keeping mamma CFW home so that I could attend the bash in her absence.

~Diesel

5th Annual Chicago Restaurant Week 2012: Feb 17 – 26 MENUS

michelle — Wed, 08 Feb 2012 20:31:40 +0000

OK, CFW fans! It’s time again for our favorite week of the year – Chicago Restaurant Week! YAY!

We’ve worked super hard to link all the menus here for you. We’ve also looked at every single menu and provided you with our 2 cents, as well as highlighted our favorites. Michelin starred restaurants are marked with the appropriate number of stars like so (*). Bib Gourmands are marked with (BG). For those of you outside the city, there are TONS of suburban restos participating, and have been labelled for you.

Some restaurants are missing menus – we will try to get them for you, and will continually update this post. Check back often!

Why are we going to all this trouble? Because we want you to be able to make informed decisions about where to spend your hard-earned dollars during Restaurant Week. The choices can be overwelming. Relax! The Food Whores are here to help.

Have a question? Post it on our Facebook page. And while you’re there, might as well “like” us, too!

HAPPY EATING!

25 Degrees