The Michelin Guide to Chicago Restaurants: It’s A Simple Yes or No Question: "Was it good?

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by Lee Barrie and Cindy Kurman

reprint from StreetWise Magazine

When word got out on November 16 that Michelin (yes, the tire company) was about to launch the first ever Michelin Guide to Chicago Restaurants, there was a feeding frenzy of speculation in Chicago’s culinary circles as to which restaurants would be included and with how many stars. During the next 24 hours the media, bloggers, as well as the social media mavens were abuzz, nonstop, with commentary about who was included, who was left out and who deserved its designated number of stars.

Michelin is considered by many to be the most influential and credible restaurant rating source in the world. The fact that there is now a Michelin Guide Chicago is proof that the Windy City has taken its place among the preeminent culinary centers of the world.

Three stars is Michelin’s top rating, and any restaurant that earns three stars works very hard to keep them. Three star restaurants represent the best of the best—the finest food in the world. In Chicago, there are now two three-star restaurants: Alinea and L2O.

Throughout all of the buzz, there were two overarching questions: How do the restaurants get rated and were Chicago restaurants rated according to the same standard as European restaurants? We were invited to sit down for a one-on-one interview with Jean-Luc Naret, the director of the Michelin Guides, which we eagerly accepted. Our meeting with Mr. Naret and other Michelin representatives was very cordial and informative. One lasting impression stood out: people simply don’t understand how Michelin goes about rating restaurants and this is one reason there tends to be so much controversy surrounding them. But as the Michelin folks admitted, controversy goes with the territory.

Rather than discussing the why’s and wherefores of who was included in the Michelin Guide Chicago, we’ve decided to do our best to explain how the Michelin ratings work.

The Inspectors
The individuals who have the enviable task of eating their way through Chicago’s culinary spots are called “inspectors.” They are not journalists or food critics. They are, in fact, full-time employees of Michelin who anonymously travel from restaurant to restaurant and hotel to hotel. Their job is to determine the quality of the food and dining experience offered to the ordinary diner. Inspectors pay their own bills and make no mention of who they are or why they are there. According to Naret, they have been in the hotel or restaurant business for at least ten years or have formal training in the hotel or culinary field. “They have to be passionate about food, have an eye for talent, and know what they’re talking about.”

There are ten American inspectors—there were 3,500 applicants for the job. Inspectors go through a rigorous training period before they are allowed to visit restaurants on their own. They spend months in Europe and Japan and must accompany existing inspectors on many restaurant visits before they are set loose to do their own thing.

Some of the American inspectors come from Chicago. Three of the ten American inspectors live in Chicago, where they are responsible for staying informed about new restaurants and, in general, monitoring the local culinary scene. They were involved in rating restaurants for the first American Michelin Guide (New York) and also spent time in San Francisco, Los Angeles and Las Vegas, rating restaurants in those cities.

Naret commented on the inspectors: “We invest a lot in these people. They are passionate about revealing the talent of the chef. We call them ‘revealers of talents.’ We’re not looking at the reputation of the chef. We’re looking at the personality of the chef on the plate. They [the inspectors] go to restaurants for lunch and dinner every day and they have to fill out a report.”

Independent Choice
Michelin makes this point clearly: Restaurants do not pay to be included in the Guide. If they are in the Michelin Guide Chicago, they were chosen independently by the inspectors. The restaurants are visited by both the American-based inspectors and inspectors from Europe, to insure consistency in ratings on a global level. For the most important selections, specific inspectors from around the globe are brought in to dine at the restaurant and provide their opinion. The starred restaurants may have, in fact, been visited ten times. The choices represent, in the opinion of the Michelin staff, the best restaurants in their respective categories.

To answer one key question: Chicago restaurants are rated according to the same criteria and by the same standards as restaurants anywhere in the world. Three stars in the U.S. is equivalent to three stars in Europe, Japan or elsewhere.

Comfort Classifications Are Separate from Food Ratings
Michelin distinguishes comfort (service, décor, ambiance, style) from the quality of the food. Restaurants that are notable for their charming décor or ambiance are noted with a red-colored comfort rating rather than a black-colored rating.

A restaurant can have a high comfort rating without having a high food rating and vice versa. This is arguably why Michelin ratings are so often misunderstood by both culinary professionals and the public. Theoretically, a restaurant can have a high star-rating for food and yet be only moderate in comfort and service. Restaurants with a high food rating but a more moderate comfort rating are often casual restaurants which offer excellent food, yet they tone down the service or comfort a bit to stay within a certain restaurant genre, style or price point.

Rating the Food
When someone talks about “how many stars” a restaurant has received from Michelin, he or she is talking strictly about how the inspectors have rated the food, period. “We believe when you go to a restaurant, it’s really to eat food,” says Naret. Inspectors must answer two simple questions: “is it good or not good?” and “will I recommend this restaurant to a friend of mine?” He points out that the inspectors are, most importantly, rating restaurants for their readers, not for the benefit of the chef or the industry.

What do the inspectors pay attention to when it comes to the food? According to Naret, inspectors note “how the restaurants choose produce [ingredients] and how are the flavors kept? Is there personality on the plate? Is there consistency across the menu and across visits?”  He noted that generally the difference between a two-star and three-star rating is consistency.

Most of the restaurants in the Michelin Guide Chicago do not have a star rating. This doesn’t mean they have mediocre food. It simply means that the food doesn’t meet the global standard needed to earn a star. Each of the 342 restaurants listed in the Guide has proven it has good food. As Naret explained, “We recommend a restaurant because we know the food is good. If you have a beautiful restaurant and the food is not good, it isn’t in the Guide.”

Ratings for Less Expensive Restaurants: Bib Gourmand
In today’s economic times, in which diners are more frugal, it has been fairly common for upscale restaurants to have re-thought their menu, opting for less expensive ingredients (but not necessarily lowering the quality) in order to lower the price of the food. For example, we know of one restaurant that developed a simply delicious appetizer using pork belly instead of foie gras. There are also many restaurants which have always been lower priced but offer great food in a casual environment. To ensure that these restaurants are given proper recognition, Michelin has given the special “Bib Gourmand” designation to restaurants the inspectors feel are a particularly good value—and less than $40. “Bib Gourmand restaurants are the inspectors’ favorites,” says Naret. “They are the ‘little secret black list.’”

Naret explained that people recognize Bib Gourmand as equivalent to a Michelin star. He also noted that during the past two years, American chefs were much more receptive than their European counterparts to the fact that the recession was coming and they were more creative in putting menus together at a price point that would attract more customers.

Drilling Down to the Details
Although some people reading the Michelin Guide Chicago may focus their attention on the star ratings almost exclusively, Michelin understands that, when it comes to choosing a restaurant, the deciding factor may be a specific characteristic that makes it preferable. For example, a wine aficionado would most likely prefer a restaurant with an excellent wine program over one that has a limited wine program, even if the food quality and the comfort classification were approximately the same. Similarly, a diner may need valet parking or wheelchair accessibility and won’t visit a restaurant without these features.

Michelin makes note of important details using a variety of special designations (i.e. symbols): price category, notable wine list, notable cocktail list, notable sake list, valet parking, wheelchair accessibility, outdoor dining, cash only, late night dining offered, small plates offered, brunch offered.

Where Does Chicago Stand as a Culinary Center?
According to Naret, what makes Chicago unique as a food center is that “it has some very avant garde and creative chefs…and on the other side of the scale you have very good restaurants where you eat incredible [food]. You will never find a pizza place in a French Guide or any other Guide. You will find them in the Michelin Guide Chicago because there is great pizza. You will find great hot dogs and great breakfasts. This is the only place in the world where you actually have a list of breakfast places. People go for big breakfasts here [Chicago]. We don’t do that in any other place.”

Where Does the Michelin Guide Chicago Go From Here?
Nothing in the Michelin Guide Chicago is cast in stone. “Every restaurant in the Guide will be revisited by the inspectors, perhaps even tomorrow,” says Naret. “Any restaurant that was close but didn’t make it into the Guide, will be revisited. Any new restaurant that has the potential to be in the Guide will be visited next year.”

This is the first edition of the Michelin Guide Chicago and, as Naret predicts, “It’s definitely going to grow. As we expand to the other suburbs and the more we go deeper into the selection, I’m sure the numbers will grow. No doubt, in three to five years we’ll have more than 500 restaurants in the Guide.”

As Chicagoans, we wondered about the steakhouses. It’s a Chicago staple and the list keeps growing. There are many steakhouses in the Chicago Guide, but none with stars. Naret was quick to point out that there is only one starred steakhouse in the U.S.: Peter Luger in New York. “It’s something to shoot for in Chicago,” we all agreed.

Our advice: Do yourself a favor and purchase the Michelin Guide Chicago. We’re impressed with the level of detail and objectivity that goes into it and we also know that, to keep any publication alive, one must support it. It’s worth the investment. You’ll love the way it is organized by neighborhoods and you’ll like the special section on breakfast specialists. We love breakfast, and Chicago is our kind of town. Bon appetit—or we should say, “Thanks for the grub, Bub!”

Fogo de Chao Delivers on Its Promise: Great Feast for the Carnivores

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Fogo de Chao
661 N. La Salle St., Chicago
(312) 932-9330; www.fogodechao.com

Hours:
Lunch: 11:30 a.m.-2 p.m., Mon.-Fri.
Dinner: 5-10 p.m., Mon-Thurs.; 5-10:30 p.m., Fri.; 4:30-10 p.m., Sat.; 4-9 p.m., Sun.
Prices: lunch, $26.50 or $19.50 for salad bar only; dinner, $46.50 or $24.50 for salad bar only

By Lee Barrie and Cindy Kurman
Reprinted from DineWise column in StreetWise Magazine

We were talking about where we might want to travel for a warm winter getaway and we thought of Rio and other South American destinations. The conversation became more interesting and focused when we went to Fogo de Chao for a dinner hosted by the Chicago Brazilian Consulate. There were many Brazilian guests at this event us as well as many local Brazilian Americans. Although we can’t claim any Brazilian heritage, we were told we have Brazilian soul, which we take as a wonderful compliment.

Our dinner companions seemed very pleased to be at Fogo de Chao, a fact that speaks to the authenticity of this restaurant, which features the gaucho way of preparing meat in Porto Alegre, Brazil. Rather than preparing a special menu for this event, the restaurant introduced the group to its signature Fogo de Chao dining experience and then set us loose to satiate ourselves on their special kind of feast.

Phase one of the journey began with a stroll to the long salad bar. Starting at one end, we chose from the many ingredients that together form a hearty mixed green salad. Fresh spinach, spring mix, hearts of palm, asparagus, fresh and sun-dried tomatoes and many other items. As we turned the corner, the other side of the salad bar offered a wide range of fresh cheeses, condiments and prepared salads. Coupled with a range of dressings and vinegars, there was more than enough to create an excellent first course that would ensure our meal was well balanced and healthy.

Returning to our table for phase two, we began a much better than expected feast of grilled meats and side dishes. In total, Fogo de Chao offers more than a dozen different meat and poultry offerings, all mounted on robust swords. The servers (sword carriers, if you will) brought the meat to us; we could choose between a rarer portion or one that’s more well done—a nice personal touch. The server carved the portion off the sword and we captured it with special tongs. The parade of servers, each with a different cut of meat, seemed to go on forever. There is no question that we could have completely stuffed ourselves if we chose; fortunately, we knew when to say no and so we could still walk when we left the restaurant. In reality, it’s a good idea to take a break during the meal so that you can regain a little room for that special cut of meat that you crave when it finally comes around.

Here’s a rundown on some of the cuts of meat offered, and those we really liked. First, we must mention that our Brazilian friends were very pleased that Picanha (pronounced pea-CAN-ya) was one of the first to be served. This is a prime cut of top sirloin that is very popular in southern Brazil. It wasn’t one of our favorites, but it is good and very authentic. Another authentic dish is Alcatra, another top sirloin cut from southern Brazil.

The Filet Mignon was extremely tender and juicy. It was one of our favorites. Fogo de Chao serves it with or without a bacon wrap.  Another very flavorful and tasty cut was the Fraldinha (pronounced fral-DIN-ya) a well-marbled bottom sirloin.

If you’re not the beef lovers we are, you’ll still have much to enjoy. We were very pleased with the Cordeiro (pronounced cor-DAY-roo) the grilled, mint-marinated lamb. Both lamb chops and leg of lamb were offered and both were delicious and tender. Personally, we liked the chops better but both were worth choosing. Poultry lovers have two varieties of chicken to choose from. Our favorites were the chicken breasts wrapped in bacon. The grilled chicken legs were moist and tender, even if somewhat bland, but that may a good thing if you’re not a fan of spicy food.

Among the pork selections were the Linguica (pronounced lin-GWEE-sa), grilled cured pork sausage with a barbecue tang, and the Lombo (pronounced LOM-bo), grilled pork loin. The sausage was zesty and fun; the loin was a little less seasoned than we’re used to and we probably could have taken a pass.

Rib lovers can choose from two styles. If you’re a bone-in steak fan, you’ll love the Costela (pronounced co-STELL-a), which are beef ribs grilled for several hours. They were juicy and flavored in a very straightforward manner, with only slight seasoning, but needed nothing more. The Costela de Porco (pronounced co-STELL-a gee PO-co), are Fogo de Chao’s baby back pork ribs. These were very tender and flavorful and the dry rub seasoning came through nicely.

The meats are accompanied by a host of family-style side dishes. The most addictive were the pão de queijo (warm cheese bread), small popover-like rolls. We could have eaten these until we burst. Other favorites were the crispy polenta and the caramelized bananas.

There really isn’t enough room for dessert, but we must admit Fogo de Chao has a great selection. The Brazilians in our group were thrilled to get the signature Papaya Cream, while we indulged in the Molten Chocolate Cake and the New York style cheese cake. All were very good; surprisingly so.

All in all, Fogo de Chao delivered on its promise. The service was well orchestrated and professional; the servers seemed quite happy with their roles and the food was very good. Fogo de Chao may be a haven for tourists and convention-goers in Chicago, but by no means should Chicagoans write it off. We really enjoyed the experience.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Saigon Sisters: Making its mark with delicious modern Vietnamese cuisine in Chicago

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Saigon Sisters
567 W. Lake St., Chicago                                                                                          
(312) 496-0090; www.saigonsisters.com
Hours: Lunch/late lunch, 10 a.m.-4 p.m., Mon.-Fri.; Dinner/after hours: 5-10 p.m., Mon.-Thurs., 5 p.m.-1 a.m., Fri.-Sat.
Chicago French Market location (lunch only): 10 a.m.- 7:30 p.m.; Mon.-Fri.; 10 a.m.-6 p.m., Sat.
Prices: lunch sandwiches, $7-8; dinner entrees: $12-$19
You should get to know Mary Nguyen Aregoni and Theresa Nguyen. They’re so not clichés. They are, in fact, Vietnamese sisters who own Saigon Sisters, the Vietnamese restaurants. The first location is a very popular kiosk at the Chicago French Market. The new, second location is a sit-down restaurant a couple of blocks north, at Lake and Clinton.
Why do we say these delightful ladies are not clichés? After all, there are many, many immigrant families who start their lives in America by opening a neighborhood ethnic restaurant. What makes the Nguyen sisters unique is that they came to Chicago as kids and became quite assimilated into the American lifestyle. Then they did what most American kids do—they pursued “normal” careers. After college, Mary wound up in marketing at Procter & Gamble, while Theresa went to New York to pursue her career in fashion design.
Only then did they go back to their roots by opening a neighborhood ethnic restaurant. In 2009, after, months and months of planning, they formulated their Saigon Sisters concept. They started in the new Chicago French Market, serving lunch only. They chose traditional ingredients, but they use ingredients the way so many of Chicago’s best chefs use them—creatively, with a modern twist. It works. Saigon Sisters has become one of the most successful vendors at the Market.
But the story doesn’t end there. Phase two of their nontraditional American dream kicked in when they began planning a second location, independent of the French Market. Their goal was to offer the same delicious food during lunchtime but take it up a notch or two for dinner. This is where the story gets interesting. They began a search for the right chef and they found it in the young, very personable Matt Everson, who has paid his culinary dues at Charlie Trotter’s and May Street Market, among others. He’s ambitious, he knows a thing or two about excellent cooking, and he loves Asian cuisine.
Working as a team, the sisters and the staff (along with their mother, Mama Nguyen, herself an entrepreneurial success who had a large, thriving marketplace in Saigon), have designed a dinner menu that takes Vietnamese cooking to a beautiful and delicious level. They’ve also kept to their dream of having a casual, come-as-you-are place. The food is great and the atmosphere is hip, unpretentious and totally casual.
The space is small (only 32 seats) but the 20-foot ceilings give diners an amazing feeling of space and the floor-to-ceiling windows provide a surreal (i.e. great) view of Chicago’s “L” tracks and surrounding buildings, especially at night. The seating is contemporary, woodsy and comfortable. The place and the people exude warmth, making it a fun gathering place.
The food?  At lunchtime Saigon Sisters gets busy, as people enjoy the variety of foods that are arguably better than they have had at other Vietnamese restaurants. The lunchtime draws are Bánh Bao (steamed rice buns), Phở (noodle and broth dishes), Bánh Mi (sandwiches), and Gòi Cuón (spring rolls; choose shrimp or tofu).
The Bánh Bao are served open faced (taco style). If you get a full order of three, you get a complete meal with ample vegetables and protein; quite filling, perfect for lunchtime. Choose from Caramelized Chicken, Hoisin glazed pork belly or Wagyu beef in coconut milk.
The Phở (pronounced “fuh”, in case you haven’t been told) portions are large. Pho choices include Beef Phở (sliced beef flank, beef meatball), Vegetarian Phở (sliced tofu & veggies), and Chicken Phở (poached chicken & garlic chips).
We love, love, love the Banh Mi sandwiches, which are large, filled with tempting flavor combinations. Typically we will buy two, cut them in half and share. Among our favorites are the Classic (American ham, French country pate, mayo), The Porky Glazed Pork Belly (braised pork belly, pho flavors, hoisin glaze, mayo), The Frenchman (duck confit, pickled mustard seeds, candied kumquat, rouille), the Vegetarian (lemongrass, teriyaki tofu, red peppers), and the Sun Tanned Cow (coconut milk, braised Wagyu beef, kaffir lime leaf).
Once evening arrives, the bustling sandwich-shop atmosphere is transformed into a dinnertime foodie’s delight. Candlelight bathes the tables and the mood is sensual and relaxed. It’s also time for executive chef Matt Everson and his culinary team to delight your taste buds as well as your eyes.
The dinner menu allows guests to sample some traditional Vietnamese dishes or take a more adventurous journey through the contemporary interpretations. For starters you can enjoy house-made charcuterie, easily shareable, featuring selections chosen by the chef. Another popular beginning is the Caramel Chicken Wings, crispy drummettes and wings in caramel sauce, with lemongrass, ginger and red chiles. These are not your typical chicken wings! We also love the Green Papaya Salad, with cherry tomatoes, red chiles, Thai basil in nuoc cham dressing. It’s a large portion, making it work as a shared appetizer or a vegetarian entrée. 
Meat dishes include a delicious Lab Luc Lac, lamb tenderloin seared in XO sauce, with watercress, red onions and broken rice. The watercress is the perfect tangy accompaniment to the sweet lamb. Another delight is the Braised Short Ribs, in tomato sauce, lemongrass, star anise, pickled okra, carrots and pearl onions.
Fish and seafood lovers can indulge in the Lobster Fritter on Sugar Cane, which includes lobster, shrimp mousse, fennel, chayote, with kohlrabi salad and lime ginger dressing. Another dish that can serve as a shared app or a full entrée is the Tuna Tartar, made with grapefruit confit, pickled ginger, scallion oil and a crisp lotus chip. If you’re an octopus fan, you won’t want to miss the Baby Octopus, perfectly grilled confit octopus, togarashi, and black cuttlefish ink rice. A Saigon Sisters specialty is the Sesame Sardines, grilled whole sardines with peppery greens in a sesame lime dressing.
There are a number of vegetarian selections such as Black Pepper Tofu and Rice, with shallot butter sauce, garlic, ginger, black pepper, soy sauce and broken rice.
The dessert of note is Che, a smooth butternut squash, coconut milk custard, with sticky rice, vanilla beans and a taro chip. It is unique and delicious; highly recommended. 
Saigon Sisters offers an atypical (i.e. good) beverage menu, which includes G.U.S. Sodas (wonderful, low sugar, all natural); Nirvana Coconut Water, Orange Aranciata and Vietnamese Coffee. For now it’s B.Y.O.B. until the liquor license comes through. 
Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Photos by Cindy Kurman

Road Trip: Culinary Delights in Elkhart Lake

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Since we seem to be continuing our “Adventures in Autumn” series, we just had to write about our recent weekend excursion to the Elkhart Lake/Sheboygan area, since we found this to be a wonderful getaway, with food that went far beyond our expectations. You might consider this area for your next Chicago escape; there is something magical to experience there at any time of the year, with racing, food and wine events, jazz festivals and much more.

Our journey started with a two hour and fifteen minute drive from Chicago to Elkhart Lake, which included one quick stop at Prime Outlets in Gurnee Mills, just past Six Flags’ Great America, and another at a Culver’s drive-through to savor the frozen custard while we drove.
We arrived at our destination, The Osthoff Resort in Elkhart Lake (101 Osthoff Ave., Elkhart Lake, WI; 800-876-3399 or 920-876-3366; www.osthoff.com). This grandiose resort, on spacious grounds, has been in operation for decades and has been updated with two newer buildings, one built in 1997 and the other in 2005. The grounds are beautiful, with a colorful landscaped reflecting pond. The Lake, with a private beach for the resort, is a very short walk away. The beds are extremely comfortable and the accommodations are well appointed. Most rooms are suites with a full kitchen.
Our first meal was a relaxing dinner in Lola’s, The Osthoff’s fine dining restaurant. This elegant and comfortable venue serves American cuisine, with an ample wine selection and courteous service. We enjoyed a pork belly appetizer, roasted beet salad, roasted lamb shank and roasted pork tenderloin, all nicely prepared and unpretentiously presented. The server stopped by with a dessert tray and we shared a marvelous chocolate torte.
Our friends drove to Sheboygan to visit the regionally acclaimed Italian restaurant Trattoria Stefano (522 S. 8th St., Sheboygan, WI; 920-452-8455; www.trattoriastefano.com). The chef/owner is Stefano Viglietti, who has also designed the menu for the excellent Bella Bacinos in LaGrange. The menu is extensive, featuring Stefano’s masterful touch throughout. There is something for everyone who loves quality Italian cuisine, all prepared with top-notch ingredients and TLC.
The next morning we met our friends for breakfast at the resort’s casual spot, Otto’s. The breakfast menu is extensive and everything was made from scratch. The food was exceedingly good, including great coffee, sumptuous blueberry buttermilk pancakes, Johnsonville breakfast sausage (as fresh as can be; Johnsonville is close by) and some hearty omelets.
That evening we enjoyed a beyond-expectations fish fry at Bo Mallies (N7454 Summit Rd, Plymouth, WI; 920-876-2888) a local standout eatery in Plymouth, right next to Elkhart Lake. The restaurant was packed, for good reason. The appetizers and salads were additively delicious and the fried fish, perch coated in tasty bread crumbs, were crunchy on the outside, moist on the inside and had wonderful flavor. The accompanying French fries were also first rate.
Driving around the “downtown” area of Elkhart Lake, we visited Feed Mill Market (44 Gottfried St., Elkhart Lake, WI; 920-876-3354; www.feedmillshops.com), the local gourmet/specialty food store that was packed with fresh, upscale fish, meats and produce, baked goods and a wide range of other delights. If you want to cook at your weekend residence rather than go out to eat, you can’t go wrong here.
We managed to squeeze in two rounds of golf at the Quit Qui Oc Golf Club (500 Quit Qui Oc Lane, Elkhart Lake, WI; 920-876-2833; www.quitquioc.com), which was quite inexpensive and features 27 attractive holes that are very well maintained and offer a definite challenge. There are numerous golf courses in the area, with the flagship being the stellar Whistling Straits in nearby Kohler, site of a recent PGA Championship.
After golf, we lunched outside in The Osthoff’s beautiful patio, where we enjoyed truly excellent sandwiches, burgers and salads. The onion rings are to die for.
Our final dinner was at a relatively new and destined-to-do-well restaurant known as the Paddock Club (61 S. Lake St., Elkhart Lake, WI; 920-876-3288; www.paddockclubelkhartlake.com. Serving contemporary American cuisine with European flair, the restaurant is located in a restored historic building in Elkhart Lake. Executive Chef Lynn Chisholm knows exactly what she is doing, using fresh, locally sourced ingredients. We enjoyed excellently prepared homemade gnocchi, delicious butternut squash soup, fresh salad and a tender, perfectly grilled petit Filet Mignon. Desserts were creative, light and not cloyingly sweet.
Let us repeat ourselves: when you need to take a break from the big city, consider Elkhart Lake. It’s practically a stone’s throw away and it’s one of the most hospitable places we’ve been in a long time. We’d say “Go Packers!” but let’s not get carried away.
Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

JunoWallet app may be the best for getting and giving gifts, earn points and and more

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by Lee Barrie and Cindy Kurman
Have you heard about JunoWallet? We just came across this relatively new iPhone and Android app that’s sure to be the next BIG thing in social gifting. If you enjoy receiving and giving gifts (who doesn’t), then JunoWallet is for you. Perhaps more importantly, JunoWallet will introduce you to new businesses and provide you with a real incentive to visit them.

This is a win win for you and your favorite businesses. Download the JunoWallet app on your iPhone or Android mobile phone and received promotional mobile gift cards and gift certificates from restaurants, bars, and so much more! There’s no cost to you and once you’ve spent your promotional gift card money, you can reload the card, making it convenient to manage your dining and entertainment dollars.

You can even earn JunoPoints at your favorite haunts in Chicago and nationwide by linking your JunoWallet to your Foursquare account! Typically, you earn 20 points for each check-in. Once you’ve accumulated 10,000 points, you’ll receive a $100 gift card to that business. In the future, you’ll be able to gift and share points among your friends, making it easy to reach your goal.

To start using JunoWallet, download the app here

and enjoy $1000s of dollars in gift cards and certificates.

Here’s a list of some of its benefits:

iPhone, iPad 3G, and Android

  • Store all your gift card information in one place
  • Real time balance checking
  • Free downloads of promotional mobile gift cards and certificates
  • Redeem promotional mobile gift cards/certificates right from your phone
  • Push notification letting you know when a new free promotional gift is available
  • Facebook and Twitter sharing to let your friends know about new promotional offers
  • Convert Check-ins on Foursquare and JunoWallet into Gift Cards
  • Buy gift cards and get bonus gift cards and discounts
  • Protect your information with a 4-digit PIN code
  • Your information never leaves your device


Android

  • Optional voice entry of your gift card information

For businesses who want to participate, you can signup for JunoWallet here or contact cindy@junowallet.com for assistance.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Chicago French Markets sponsors the Good Food Project, October 2

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Chicago French Market is proud to be among the first Chicago-area businesses to support the outstanding work of The Good Food Project, a not-for-profit organization that brings fun and interactive food tastings to schools to teach kids to become young food critics and help them develop a lifelong love of good food.

Join Chicago French Market as it welcomes the Good Food Project from 11 a.m. to 1 p.m. Saturday, Oct. 2. With help from Susan Taylor, a Chicago Tribune food critic, children will learn how to taste like a pro. Each child will be among the first in Chicago to taste the new SweeTango apple along with three other varieties of apples. Upon selecting their favorite apple, the children make an apple slinky to bring home to show friends and family. $5 donation to the Good Food Project per child ages 5-10 (includes one guardian) and tickets can be purchased at the door.

The Good Food Project’s mission is to introduce different flavors of produce to children in order to develop a lifelong love of good food and healthy living. Visit http://www.thegoodfoodproject.org/ for more information.

Chicago French Market’s support has already provided apple tastings to children at Cleveland Elementary School, Saint Ann Catholic School, CICS Longwood and CICS Washington Park with more to come. Chicago French Market vendors City Fresh Market, Produce Express and Chicago Organics provide produce for the event.

For information about The Good Food Project or to arrange an apple tasting in your child’s school, visit http://www.thegoodfoodproject.org/ and contact Susan Taylor at goodfoodchicago@gmail.com or 773-648-0068. The Chicago French Market is a proud sponsor of The Good Food Project. For more information, visit http://www.chicagofrenchmarket.com/.

When it’s Autumn, it’s Time for Hearty Artisan Beer and Comfort Food

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Popping a cold one is a summertime tradition, but sitting down to indulge in a seriously good brew paired with some hearty comfort food is our idea of a perfect cool weather sport. So as autumn closes in, we thought you might want to make some plans to drop by one of these Chicago hot spots for good food and a memorable beer.

The Beer Bistro

1061 W. Madison St. – Chicago
312-433-0013; www.thebeerbistro.com
STATS: Beers on tap: 20 |  Bottled beers: 125
This West Loop spot is a casual neighborhood place to party with good food and great beer. The beer collection showcases domestic craft beers as well as imported delights, while the eats are focused on comfort bar food. Starters include spinach and artichoke dip with pita chips, baked goat cheese, beer-battered chicken fingers. Sliders come in several varieties; if you order them all you get a basket of fries or tater tots free. Try the cheeseburger, pulled pork, buffalo chicken, patty melt, fried fish, Caprese, turkey or Reuben. Other goodies include nachos, quesadillas, wings, soups, salads and large full size burgers. Here’s a unique burger to try: The Gourmet Burger, on a pretzel roll with peanut butter, fried egg, bacon & cheddar.
Hopleaf
5148 N. Clark St.
Chicago, IL 60640
773-334-9851; www.hopleaf.com
STATS: Beers on tap: 36 | Bottled beers: 300
Hopleaf is a great Chicago institution, not unlike a Belgian abbey. If you haven’t been there, it’s time. This is a beer aficionado’s heaven and the food is casual, creative and very tasty. The beer collection is varied, and there is an exceptionally robust collection of Belgian beers.

The signature starters are steamed mussels, which you can order Belgian-Style, steamed in Wittekerke white ale with sliced shallots, celery, thyme and bay leaf or steamed in White Wine: with sweet and spicy chorizo, caramelized onions and pepadew peppers. Other interesting starters include the Sausage Plate (organic sausages served with bourbon pancetta, white beans or German potato salad); the Sweet Corn Flan and Crepe (savory flan with sweet pepper caramel and a corn crepe stuffed with assorted local vegetables and goat cheese) and the Rabbit Saddle stuffed with housemade Mortadella sausage. 


Sandwiches are ambitious: Tilapia Sandwich with lemon pickles, butter lettuce & gribiche sauce; the Duck Reuben featuring Pekin duck breast on marble rye with cranberry cream cheese spread; Cashew Butter and Jelly, made with fig jam and morbier cheese with stilton macaroni and cheese; Organic Montreal-Style brisket on sourdough rye, slow roasted, briefly smoked. For entrees, try the Loch Duart Salmon with cucumber-creme fraiche salad w/walnuts & mint, avocado-banana puree, plantain chips, mache, curry oil; pan roasted Poussin w/summer squash pancakes, minted English shelling peas, roasted carrot puree & herb oil; the Fish Stew is made from tomato-white wine fish broth, sweet corn, bell peppers, red onion, new potatoes, plus Lake Superior whitefish, Loch Duart salmon, Laughing Bird shrimp, Prince Edward Island mussels, and smoked salmon rouille. Another robust choice is the Grilled Gunthorp Farms Pork Tenderloin  with sautéed sweet corn, shallots, red peppers, mushrooms, sweet corn spaetzle and tomatillo salsa verde.


Jak’s Tap
901 W. Jackson Blvd., Chicago
(312) 666-1700; http://jakstap.com
STATS: Beers on tap: 48 | Bottled beers: 5
Tucked away in the Greektown/West Loop area is this fun neighborhood bistro where draft beer and a large comfort food menu are the main attractions. The beer selection includes a sizeable collection of American regional brews as well as German, Belgian and Irish favorites. The food is an eclectic variety of American, Southern, Mexican and Italian comfort foods covering lunch and dinner and late night, including excellent egg dishes.
Starters include the popular favorites such as nachos, quesadillas, hamburger or pulled pork sliders, wings and baby back ribs. There is a Six Gun Chili (vegetarian) as well as two Mexican inspired salads—Ensalada Del Rey with chicken, avocado, Yucatan pico, cheese, tomatoes, onion, cucumbers and tortilla strips, and the Fiesta, a taco turkey in a tortilla bowl with black beans, rice, lettuce, pico de gallo, cheese, avocado & sour cream.
Pizza lovers can choose from six thin crust varieties or they can concoct their own from a variety of toppings. Sandwiches include a Cubano and a decadent Grilled Cheese as well as a Reuben and Pulled Pork. The burger selection is huge (17 choices, to be exact). If you want to go for the gusto, you can choose entrees such as BBQ Baby Back Ribs, Burritos, Country Fried Chicken, Fish and Chips, and Southwest Steak,
Mrs. Murphy & Sons Irish Bistro
3905 N. Lincoln Ave., Chicago
(773) 248-3905; www.irishbistro.com
STATS: Beers on tap: 15 | Bottled beers: 40
This Irish restaurant, owned by the same Murphy’s who own Murphy’s Bleachers next to Wrigley Field, is a Mecca for quality, modern Irish food and the beer selection is more than ample to pair with the cuisine. Your meal starts with amazing homemade Irish soda bread and then you can meander through a long menu that includes traditional Irish dishes and a wide variety of contemporary creations made from authentic ingredients.
Tasty, unique starters include the Duck and Crispy Brie, featuring “corned” duck breast, crispy brie cheese, arugula and candied walnuts and the Baked Cheese Rarebit, a blend of Irish cheeses with bacon and green onions served with a bread basket. Soups include a rich Guinness and Onion soup with white Irish cheddar and a Potato Leek soup. Salad choices include a Barbecue Salmon Salad with whiskey marmalade barbecue sauce and a Roasted Beet Salad with marinated beets, walnut vinaigrette and Irish Chimay Beer Cheese. Among the nicely conceived entrees are the Beef and Guinness Stew with roasted root vegetables and buttermilk mashed potatoes; Bacon Wrapped Pork Loin in a Murphy’s Bleachers Ale reduction; the Fisherman’s Chowder with Cod, Shrimp, Mussels, Littleneck Clams and Scallops, Yukon Gold Potatoes in a Tomato Saffron Broth and the Grilled Lamb and Figs with a fresh fig chutney, tomato-walnut butter, bleu cheese mash and vanilla balsamic cream.
Publican
837 W. Fulton Market; Chicago
(312) 733-9555; http://thepublicanrestaurant.com
STATS: Beers on tap: 12 | Bottled beers: 62
This handsome, wood-toned restaurant is the brainchild of chef Paul Kahan and his multi-award winning culinary team from Blackbird and Avec. There is no question about the quality of the food here. The raw oyster bar is stocked with eight kinds of oysters. Also on the menu are many fish and seafood entrées including yellowtail, ahi tuna, swordfish, scallops and trout. Ham lovers will enjoy the artisan aged ham selection, each served with goat’s milk butter and hearty peasant bread. Other inspired entrées feature suckling pig, sweetbreads, Pot-Au-Feu made with sausage, ribs and pork tenderloin; a delicious half-chicken with summer sausage and frites; ribeye steak and a ham chop with beets, leeks and saba.
Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please subscribe to their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Just Announced: Locavore Green City Market Menu for September 22

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Join Chicago French Market September 22 for an all local family style dinner to celebrate the Locavore Challenge and share recipes and stories with other supporters. The event takes place 5:30pm-7:30pm, Wednesday, September 22, 2010 at the Peggy Notebaert Nature Museum in Lincoln Park. Tickets are just $25 and can be purchased at the Market, or online here.


DINNER MENU
Herb Crusted Lamb with Natural Juices

Whole Roasted Herb Chicken with
Caramelized Apple and Onion Compote

Three Sisters Herb Pasta with Spinach

Pickled Genesis Cucumbers and Radishes
over Green Acres Asian Mesclun Greens with Mint

Yogurt Dressing

Grilled Corn with Basil Butter

Delicata Squash Tart

Cauliflower and Hard Cooked Egg Salad

Market Bread and Whipped Butter with Chives

DESSERT MENU
Poached Plum Galette with Limelight Honey Whipped Cream

Decaf Coffee, Hot Tea, Mint Iced Tea

Everyone will also have the opportunity to participate in an interactive community discussion based on their Locavore experience!  Help The group frame this discussion by filling out our Locavore Discussion Survey – just 6 simple questions!

Growing Organic Vegetables in Your Own Backyard with Jeanne Pinsof Nolan, Green City Market’s Project Manager of The Edible Gardens, and founder of The Organic Gardener, Ltd.

Are you interested in the satisfaction of growing your own food? Come learn the basic principals of organic gardening with Jeanne Pinsof Nolan.  If you are a novice, this discussion will provide a start at giving yourself and your kids the very real and rewarding experience of growing your own food. For the more experienced gardener, get advice on organic gardening techniques and soil improvement. She’ll talk about what to grow, when to plant, proper garden maintenance and more.

The StreetWise Guide to Passionate Chicago Barbecue

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Barbecued ribs are one of those subjective things. If you’re asked who makes your favorite ribs, you’ll probably have a quick answer and, no matter what your choice, there is no wrong answer, only what you like.

So, rather than give you our opinion about who makes the best ribs, we’d like to share with you some of barbecue makers that take their barbecue personally. They are passionate about what they’re doing and so they make the extra effort to create something authentic and special to enjoy.
Sweet Baby Ray’s
800 E. Higgins Road, Elk Grove; (847) 437-9555; www.sbrbbq.com
Hours: 11 a.m.-9 p.m., Mon.-Tues.; 11 a.m.-10 p.m., Wed.-Fri.; 11:30 a.m.-10 p.m., Sat.; 11:30 a.m.-9 p.m., Sun.
249 E. Irving Park Road, Wood Dale; (630) 238-8261
Hours: 11 a.m.-8 p.m., Mon.-Thurs.; 11 a.m.- 9 p.m., Fri.-Sat.; www.sbrbbq.com
Everyone has heard of the barbecue sauce (it was born in Chicago), but many people still don’t know that there are two Sweet Baby Ray’s restaurants in the Chicago area. The team at SBR’s includes the original Sweet Baby Ray (Dave Raymond), executive chef Paul Papadopoulos (Elk Grove Village) who earned his culinary stripes at Heaven on Seven, and Dave’s nephew Duce (Wood Dale location), who is also a trained chef and equally enthusiastic about the barbecue. Dave himself is a diehard fanatic with what would be the equivalent of a PhD in BBQ. He’s done his research.
These guys are experts at a variety of regional barbecue styles and often present specials to showcase authentic offerings that emanate from Kansas City, the Carolinas, St. Louis, Texas and other regions. Dave is passionate about educating Chicagoans about the Chicago style of barbecue, which centers on baby back ribs.
Smokin’ Woody’s
4160 N. Lincoln Ave., Chicago; (773) 880-1100; www.originalsmokinwoodys.com
Hours: 11 a.m.- 9 p.m., Mon., Wed.-Thurs.; 11 a.m.-10 p.m., Fri.-Sat., noon-9 p.m., Sun.; closed on Tuesdays
This neighborhood joint, located where the North Center and Lincoln Square areas meet, has been serving up superb dry rub smokehouse baby back ribs to a cadre of fans for several years. The aroma is smoky and pungent and the staff is helpful. We like Woody’s dry rub version so well that we ask for the barbecue sauce on the side and then use just a touch, preferring them unaltered. The place isn’t big, although the outdoor back patio is fun, and so we often get our ribs to go and take them home for a casual feast. Smokin Woody’s takes cash only, no credit cards.

Smoque
3800 N. Pulaski, Chicago; (773) 545-7427; www.smoquebbq.com
Hours: 11 a.m.-9 p.m., Tues.-Thurs.; 11 a.m.-10 p.m., Fri.-Sat.; 11 a.m. – 9 p.m., Sun.; closed on Mondays
This Northwest Side eatery has been slammed daily ever since it opened in 2007. The team is quite passionate about the product and they prepare the smoked ribs, brisket and chicken with tender loving care. We particularly like the brisket and chicken, which, thankfully, aren’t drenched in an oversupply of sauce. The sauces, which come on the side, are very good but you’re better off using the amount you prefer. Smoque also makes great hand cut French fries and the corn bread is better than most. If you’re a White Sox fan, we understand there is now a Smoque kiosk at US Cellular Field.
Smoke Daddy
1804 W. Division, Chicago; (773) 772-6656; www.thesmokedaddy.com
Hours: 11:30 a.m.-11 p.m., Sun.-Thurs; 11:30 a.m.-midnight, Fri.-Sat.
This hot food and music joint has been a Wicker Park staple for years, but it was when the Dunlay Group took over the place a few years ago that it really began to shine. The food is hearty and the atmosphere is as homespun as one can hope for, with an intriguing cast of regulars. We like the barbecued baby back ribs the best, although the spare ribs, rib tips and barbecue beef sandwiches have no trouble holding their own. The fries are decadent, too. There are many raves for the burgers, if you’re in the mood. There is live music every night.
Costco
Yes, we’re talking about the retail store. One day we purchased the Curly’s pre-cooked barbecue short ribs that come in a 48-oz. pound package. We heated them up according to the directions, and we were truly surprised at how good they were, competitive with the ribs at any of the good barbecue joints. Since then, when we go to Costco, we make a point to pick up 4 or 5 packages and drop them in the freezer. To defrost them quickly we put them in the microwave—20 minutes on the defrost cycle and they’re good to go. Then we scrape off some of the excess sauce, put them in the oven for 30-40 minutes (or on the grill for about 10 minutes to finish them off), and the meat just melts off the bone. Yum. Really. Something to be passionate about.
Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Reza’s healthful and tasty Mediterranean fare hits the mark for quality and variety

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Reza’s Restaurant
432 W. Ontario, Chicago,
(312) 664-4500
5255 N. Clark, Chicago,
(773) 561-1898
40 N. Tower Rd., Oak Brook,
(630) 424-9900
www.rezasrestaurant.com

Hours: 11 a.m.-midnight, seven days a week
Prices: dinnertime entrées: $14.95-$21.95; family style, $24.95-$29.95 per person

We were enjoying our delicious Mediterranean dinner at Reza’s so much the other day that we almost forgot to acknowledge we were also eating quite healthfully. Smart eating is easy when you go for Mediterranean fare. The cuisine is, by design, relatively low-fat but high in good nutrition. Reza’s offers the kind of dining experience that lends itself to regular enjoyment. It’s not expensive, there are leftovers to bring home and, if you’ve been at all conscious of your portion size, you won’t feel bloated or tired afterward. You can also enjoy a generous lunch buffet on weekdays.

These facts are, of course, nothing new to Reza’s large cadre of regular customers. With three locations, Reza’s is an accessible and attractive neighborhood spot in which to enjoy a wide-ranging menu that features many vegetarian dishes in addition to the lamb, beef, poultry and seafood.

Reza’s mission is not grandiose, and they don’t offer cutting edge interpretations of Mediterranean fare. Rather, the restaurants focus on quality and freshness, offering well-prepared renditions of traditional items that are pleasing to a diverse range of diners. Those who enjoy ethnic food adventure as well as those who prefer to stay with the basics will find much to enjoy here. The emphasis on healthy eating is stated on the menu: no artificial ingredients, additives or MSG are used.

The lunch and dinner menus are similar although there are more dinnertime choices, including family style dining. The salads are straightforward; nothing fancy. The signature salad is the Fattoush, with Romaine lettuce, scallion, cucumber, parsley, green pepper, radish, mint, toasted pita mixed with olive oil and freshly squeezed lemon juice.

The meal gets more interesting with the appetizers. Signature starters include Herbed Roasted Feta Cheese, topped with roasted red pepper, black olives and tomatoes, finished with olive oil; Dolmeh Felfel, a sweet green pepper, stuffed with choice of spinach or mushrooms, with cheese, in a delicately spiced Persian tomato sauce, then baked; Vegetarian Shami, patties of minced green vegetables, coated with chickpeas and delicately sautéed, served in a sweet and sour pomegranate sauce with finely crushed walnuts, and Kashkeh Bodemjan, a medley of eggplant, curds and whey, flavored with garlic and mint, served with pita bread. The Grilled Mushrooms and Grilled Potatoes are appetizers that also work well as side dishes.

Reza’s offers a selection of five lunchtime vegetarian combos; At dinnertime, the vegetarian combos are similar, but there are some additional choices. All are served with fresh Persian bread, soup and a choice of dill or white rice (choose the dill), couscous, grilled potatoes or Persian salad. Veggie combo I features Hummus, Tabbouli, and Baba Ghannouj. Combo II offers Vegetarian Dolmeh, Vegetarian Shami and Kashkeh Bodemjan; Combo III includes Cous-Cous, Reza’s vegetarian appetizer and steamed string beans; Combo IV features eggplant steak, hummus and couscous. Combo V presents Stuffed Green Pepper with spinach or mushroom stuffing, Reza’s vegetarian appetizer and falafel.

If you’re in the mood for a wrap, choose for the kabob-based Koubideh (seasoned minced beef), Chicken Koubideh, Chicken Breast, Seasoned Ground Chicken, Lamb or Filet Mignon. If you’d prefer a vegetarian wrap, you can order Falafel, Portabella or Eggplant.

Moving on to entrées, fish and seafood lovers have many choices; all dishes are served with the same accoutrements as the veggie combos. Choices include Broiled Filet of Salmon, Broiled Lake Superior White Fish, White Fish Persian style (breaded and sautéed in olive oil), and Shrimp or Scallops (either choice is garlic marinated). A special dinnertime-only entrée is the Chilean Sea Bass Kabob (charbroiled seasoned chunks of Sea Bass).

If you’re in a mood for meats or poultry, you will easily find something to fit the mood. Choices include Filet Mignon (charbroiled with grilled mushrooms in a mushroom sauce), Lamb Chops (two double-cut broiled baby spring lamb chops) or Lamb Loin Chops (three broiled loin chops), and Koubideh (seasoned minced beef kabob). The Lamb Shank is simmered in home made tomato-based sauce. Two interesting dinnertime-only entrees are the Fessenjan, boneless chicken breast simmered in a sweet and sour pomegranate sauce, and the Ghamieh Bodemjan, beef and yellow split peas simmered in a tomato sauce.

Kabobs arrive right from the broiler. Choose the Lamb Kabob (charbroiled lamb loin on a skewer, served with grilled vegetables), the Chengeh (Filet Mignon shish kabob) served with a grilled tomato, Boneless Chicken (marinated boneless chicken breast, charbroiled with grilled vegetables, the Chicken Koubideh (charbroiled seasoned ground chicken kabob with Persian seasonings) or the Quail Kabob (marinated and charbroiled, served with grilled getables).

The family-style dinners are offered as five-course feasts, offered on a per-person pricing. Choose from three appetizers and three entrees. These are also excellent for carry-out.

In addition to the tasty Baklava and Bamieh, there are American-style desserts such as rich Double Chocolate Cake, White Chocolate Mousse Cake, Carrot Cake and Raspberry Cheese Cake. Don’t forget to enjoy the aromatic Persian coffee or tea.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. For more information, please call (312) 651-9000 or stay in the know by visiting their blog at www.gotbuzzatkurman.com. For more DineWise features, subscribe to http://dinewisechicago.blogspot.com and follow us on Twitter @dinewise.