Category Archives: Streetwise

2010 James Beard Foundation Winners Announced

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By Lee Barrie and Cindy Kurman

Writing restaurant features for DineWise has its perks. We’ve met a lot of wonderful restaurateurs and have eaten some tremendous meals. Along the way, we’ve been fortunate to attend a lot of fabulous events, including this week’s 2010 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries.

Chicago can be proud as it takes home a number of Beard awards including two Journalism Awards, one for Multimedia Food Feature, Kevin Pang, Chicagotribune.com for “The Cheeseburger Show;” another for Newspaper Feature Writing went to Cliff Doeksen, Chicago Reader, “The Real American Pie.”

The Outstanding Service Award went to Chicago’s Alinea, chef/owner Grant Achatz. Koren Grieveson, Avec chef, took home the award for Best Chef, Great Lakes.

Whether or not nominees took home an award, being recognized by the James Beard Foundation is an honor for chefs, restaurants and journalists who cover them.

Chicago’s nominees represented our best, Michael Carlson, Schwa; Arun Sampanthavivat, Arun’s; Mindy Segal, Hot Chocolate, and Bruce Sherman, North Pond.
Journalists nominated included WLS-TV’s Hungry Hound Steve Dolinsky; Mike Sula, Chicago Reader; Kevin Pang, Chicago Tribune, and Monica Eng, Chicago Tribune. Rick Bayless was nominated as a TV Food Personality for his PBS series, Mexico One Plate at a Time.

Restaurateurs are known for mentoring young professionals interested in the business. This year’s theme embraced the idea at all levels. In addition to the luminaries, the function showcased up-and-comers at the post-event reception including Priscilla Satkoff (Salpicon), serving Miniature Tostadas with Shredded Pork, Chorizo and Roasted Tomato-Chipotle Sauce, and Curtis Duffy (Avenues) who showcased Alaskan King Crab with Cucumber Consomme, Kalamansi, Floral Cream, and Lemon Balm.

During a ceremony hosted by Lidia Bastianich, Alton Brown and Wolfgang Puck at Lincoln Center’s Avery Fisher Hall, awards in the Restaurant, Chef, Design and Graphics categories were presented, as well as a number of special achievement awards including Who’s Who of Food and Beverage in America, America’s Classics, Lifetime Achievement, and Humanitarian of the Year. Winners of the Foundation’s Book, Broadcast Media and Journalism awards categories were presented the evening before, on Sunday, May 2, 2010, at the annual Media and Book Awards dinner at Espace in New York City, hosted by Kelly Choi of Bravo’s Top Chef Masters and Andrew Zimmern of the Travel Channel’s Bizarre Foods.
A complete list of all award-winners can be found on www.JBFAwards.com.
Highlights from this year’s list of winners include:
Outstanding Chef: Tom Colicchio (Craft, NYC)
Outstanding Restaurant: Daniel (NYC, Chef/Owner: Daniel Boulud, Owner: Joel Smilow)

Rising Star Chef: Timothy Hollingsworth (The French Laundry, Yountville, CA)

Best New Restaurant: Marea (NYC, Chef/Partner: Michael White, Partner: Chris Cannon)

In addition, special achievement award honorees included:

Who’s Who of Food and Beverage in America: Leah Chase (Chef/Owner, Dooky Chase Restaurant, New Orleans, LA); Jessica B. Harris (Author and Historian, CA); Paul C.P. McIlhenny (President/CEO, McIlhenny Company, Avery Island, LA); David Rockwell (Founder/CEO, Rockwell Group, New York, NY); L. Timothy Ryan (President, Culinary Institute of America, New York, NY); Susan Spicer (Chef/Owner, Bayona, New Orleans, LA)
America’s Classics: Al’s French Frys (owners: Bill Bissonette and Lee Bissonette, South Burlington, VT); The Bright Star (Owners: Jimmy Koikos and Nicky Koikos, Bessemer, AL); Calumet Fisheries (Owners: The Kotlick and Toll Families, Chicago, IL); Gustavus Inn (Owners: JoAnn and David Lesh, Gustavus, AK); Mary & Tito’s Cafe (Owners: Mary Gonzales and Antoinette Knight, Albuquerque, NM)
Lifetime Achievement Award: Ariane and Michael Batterberry (Founders, Food and Wine and Food Arts)
Humanitarian of the Year: Wayne Kostroski (Founder, Taste of the NFL)
The Book, Broadcast Media and Journalism awards categories were presented on Sunday, May 2, 2010, at the annual Media and Book Awards dinner at Espace in New York City. Highlights included:

Cookbook of the Year: The Country Cooking of Ireland by Colman Andrews (Chronicle Books)

Cookbook Hall of Fame: A Book of Middle Eastern Food by Claudia Roden
M.F.K. Fisher Distinguished Writing Award: Francine Prose, Saveur, “Faith and Bacon”
Television Show, In Studio or Fixed Location: French Food at Home with Laura Calder, Host: Laura Calder, Network: Food Network Canada, Producer: Johanna Eliot
Television Show, On Location: Chefs A’ Field: King of Alaska, Host: Rick Moonen, Network: PBS, Producers: Heidi Hanson and Chris Warner
TV Food Personality: Andrew Zimmern, Bizarre Foods with Andrew Zimmern, Network: The Travel Channel
Newspaper Food Section: The Washington Post, Joe Yonan
Craig Claiborne Distinguished Restaurant Reviews: Jonathan Gold, LA Weekly, “Sauced,” “Hot Birria, Cold Cerveza,” “Hare Today”

Website Focusing on Food, Beverage, Restaurant, or Nutrition: Chow.com, Jane Goldman

Food Blog: Serious Eats, Ed Levine, Seriouseats.com

Industry leaders from across the country attended the highly-anticipated festivities, which celebrated this year’s Awards theme of “The Legacy Continues,” a tribute to the enduring impact of the standards of culinary excellence set by James Beard himself and all the talented professionals who keep those traditions alive. In a nod to this year’s theme, each of the Outstanding Chef winners honored over the years, including Mario Batali, Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, Nancy Silverton, Rick Bayless, Grant Achatz, Alfred Portale, Dan Barber, Larry Forgione and David Bouley, served as award presenters throughout the evening at the Awards Ceremony on Monday, May 3, 2010. At the Gala Reception immediately following the Awards Ceremony, guests enjoyed a dine-around gala prepared by notable chefs from across the country, each of whom was personally selected by a past Outstanding Chef winner.

Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity. The annual James Beard Foundation Awards honor the best and the brightest talents in the food and beverage industries, celebrating outstanding achievement in each of the following categories: Restaurant and Chef, Restaurant Design and Graphics, Books, Broadcast Media, Journalism, and special achievement awards. Each category has an individual Awards Committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All award winners receive a certificate and a bronze medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.

The 2010 James Beard Foundation Awards are presented with support by the following companies: In Association Sponsors: All-Clad Metalcrafters, Visa Signature®; Premier Sponsors: Green and Black’s® Organic Chocolate, Lenox Tableware and Gifts, Mercedes-Benz; Supporting Sponsors: The Coca-Cola Company, Delta Air Lines, Food Network NYC Wine and Food Festival, illy caffe North America, Inc., Louisiana Department of Culture, Recreation and Tourism, Southern Wine and Spirits of New York, Stella Artois; Gala Reception Sponsors: Acqua Panna® Natural Spring Water, Beijing Tourism Administration, Ecolab, Food Network South Beach Wine and Food Festival, Pernod Ricard USA, Rums of Puerto Rico, S.Pellegrino® Sparkling Natural Mineral Water; Media Sponsor: The Wall Street Journal and with additional support from Chefwear.

About the James Beard Foundation
Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit http://www.jamesbeard.org/. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter.

Photos of the May 2 Media & Cookbook Awards.
Photos of the May 3 Awards.

Photos: 
Cindy Kurman and Lidia Bastianich
Grant Achatz and Lee Barrie
Mindy Segal and friend
Kevin Pang and Andrew Zimmern

DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you’d like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact dinewise@kurman.com. You can follow DineWise on Twitter @Dinewise and follow us @kurmanstaff.

Zealous: Michael Taus is passionate and consistent in offering a serene, imaginative fine dining experience

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Zealous Restaurant
419 W. Superior St., Chicago
(312) 475-9112, www.zealousrestaurant.com

Hours: 5:00-11 p.m. Tuesday-Saturday; open select Sundays and Mondays
Prices: Ala carte entrées, $15-$39; Tasting menus: five course, $75; seven course, $90; Spontaneous Seven Course Chef’s Table Menu, $125

By Lee Barrie and Cindy Kurman
Story originally appeared in StreetWise Magazine

One of the best compliments we can give to a chef/owner is that all the dishes ordered by a table for four were consistently delicious. Such was the case recently when we stopped by Zealous, a beautifully serene, contemporary American restaurant that is the passion of chef/owner Michael Taus. Zealous has, notably, been popular among Chicago’s food lovers for many years. This is no easy thing to accomplish in Chicago’s highly competitive fine dining arena. Staying power means a lot.

Taus is very hands on about what he does and he’s very appreciative of his customers, many of whom are long time regulars. Zealous is one of those places that works well in a variety of contexts. It’s a romantic and relaxed date spot but it’s also a pleasing way to entertain a group for a special celebration. The semi-private chef’s table is in the middle of the dining room, situated so that a group can have some privacy and still experience Zealous’s airy spaciousness. As a spot to discuss business, Zealous offers a conversation friendly atmosphere and creative food that will help stimulate any discussion.

With that introduction, let’s get down to the food, which is creative and complex without being stuffy or pretentious. Taus is an authentically good contemporary American chef: he stays tied to the roots of American food but brings a wide range of global interpretations into play. The seasonal menu offers Taus’ creations in a variety of assortments. You can order ala carte from the generous regular menu or choose either a five or seven course tasting menu. What’s great about this is you can spend a relatively modest sum and enjoy a really fine meal or you can splurge a bit and immerse yourself in a wondrous culinary journey.

Take your pick—either path is scenic and it makes Zealous a restaurant that you can come back to on a fairly regular basis.

To start our meal, we were offered Zealous’ addictively good soft signature rolls—pleasantly herbed and freshly made in house. We asked our attentive server to keep the rolls coming, which she did throughout the meal and it was such a treat. First course selections are beautifully presented and the flavor combinations are surprising in a good way yet accessible. We enjoyed the Flatbread with duck confit, caramelized Cipollini, fresh Ricotta, petit basque, topped with a green apple & frisee salad. We also loved the Blue Crab Cake “Sandwich” with dill toast and whole grain mustard-tarragon sauce. Our dinner companion ordered the Polynesian Chopped Salad of Romaine, hearts of palm, Panko crusted tiger shrimp, macadamia nuts. He loved it so much he kept it all to himself, not accepting any tastings of the other appetizers. We chuckled at his pure enjoyment.

For entrées, we had the truly outstanding Sesame Crusted Chilean Sea Bass with pan-fried rice noodles and red coconut curry sauce. The sea bass was topped with a beautiful coating of black and white sesame seeds that added a nice crunch to the tender and moist fish. We also ordered the Grilled Salmon with Pear-Kohlrabi Savory Tart & Apple Cider Nage. It was nicely chosen combination. The salmon, served rare, was delicate and the tart added a hearty, sweet touch that perfectly complemented the fish. Another fine entrée was the Grilled Beef Filet with Exotic Mushroom-Potato Lasagne & Truffle Reduction. This was no pedestrian steak—the beef was exceedingly tender, delicately sauced and the dish was nicely rounded off by the mushroom-potato lasagna.

To fully experience Taus’ creativity and attention to quality, you’ll have to stop by for another meal or two (or three). Here are some other dishes that are worth your consideration: For appetizers, you might want to try Duo Seared Sea Scallop, Braised Pork Belly and Sunchoke Puree; Yellowfin Tuna Tartare, White Sturgeon Caviar, Avocado Mousse & Cauliflower Blinis, or the Butter Poached Maine Lobster with Braised Shortrib, Chilled Vichyssoise Puree. For entrées, you should also consider the Prime 16 oz. Rib-Eye with Creamed Spinach Gratin and Truffle Potato Croquettes; Seared Duck Breast with Shiitake Mushroom-Confit Mushu and Hoisin Glaze, and the amazing Z’ Burger with Havarti Cheese, Tomato Rémoulade on House Made Dill Roll. We mention the Z Burger because it’s made from the same custom designed ground beef blend that’s used at Taus’ other restaurant, the more casual bistro, DuChamps. He brought it to Zealous by popular demand.

If you’re dining vegetarian style, you’ll be pleased with Taus’ attention to your palate: There is a five-course vegetarian tasting menu or, if you’re dining ala carte, try Tagliatelle Pasta with Braised Baby Goat Ragout, Artichokes, Olives, Tomatoes & Aged Goat Cheese, or the Eggplant Gateau with Greek Style Green Beans, Petite Tomato and Feta Cheese Salad.

As you come to your meal’s finale, you’ll be pleased at Zealous’ unique dessert renditions. Chocolate lovers will enjoy the Valrhona Chocolate-Almond ‘Opera” Cake with Espresso Ice Cream and Chocolate Brittle or the Caramelized Banana Tiramisu with Macadamia Nut Brittle Crust and Chocolate Biscotti. If you’re looking for a fruit-focused dessert, try the Ginger-Spiced Poached Pear, Fromage Blanc Layer Cake with Pecan Granola Crisp, Granny Smith Apple Brown Butter Custard Tart with Goldschlager Ice Cream or the Brûléed Key-Lime Tart with Créme Chantilly and Mixed Berries.

Also keep in mind that Zealous offers one of Chicago’s finest wine collections, including many by the glass, and there is also a nicely conceived signature cocktail menu.

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. You can also follow us on Twitter @DineWise and @KurmanStaff, @LeeBarrie and @PRCindy.

A Korean-Japanese couple has created two heavenly restaurants that are intimate and special

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Chiyo
3800 W. Lawrence Ave., Chicago
(773) 267-1555
www.chiyorestaurant.com
Hours: 4-11 p.m., Tues.-Sat.; 4-10 p.m., Sun. Closed on Mondays.

Chicago Kalbi
3752 W. Lawrence Ave., Chicago
(773) 604-8183
www.chicago-kalbi.com
Hours: 5 p.m.-midnight, Mon. and Wed.-Sun. Closed on Tuesdays.

By Lee Barrie and Cindy Kurman
Story originally appeared in StreetWise Magazine

Her name is Chiyo. She was born in Korea but raised in Japan. Her husband, Iso, is Japanese and a chef. With their two restaurants, a half a block from each other on West Lawrence, Chicagoans have discovered what is often difficult to find: an authentically Japanese food experience, and a spot for Asian BBQ that is lighter and more delicious than most. The food is prepared with a loving touch and the restaurants are handsome, intimate and offer superb service. Quality and service are the hallmarks here.

We first became acquainted with Chiyo (the person as well as her namesake restaurant) when our close friends invited us to try a “special” Japanese eatery. Since we love sushi, it was a no-brainer. What we didn’t expect was the warm décor and the cordial attention we received. When we opened the menu—which features far more than sushi, we were amazed at the unique items we had never eaten before.

Chiyo offers a more authentic Japanese food experience than most Chicago restaurants. People visiting Chicago from Japan seek out the restaurant, and food lovers marvel at the unique tastes and textures. From freshly prepared sushi and sashimi to the hot dishes cooked at the table, Chiyo offers a wide choice, making it a very festive dining experience.

The Ippin Ryori, Japanese style tapas, are starters featuring ingredients and tasty flavor combinations you may not have had before. Paired with a bottle of cold sake, they are an adventure unto themselves. Among our favorites are Kanisu (crab meat with cucumbers in vinegar), Ankimo (monkfish liver with ponzu sauce) and the amazing Spicy Seafood Salad.

The house specialties are the hot meals cooked at the table. Shabu Shabu features thin slices of beef cooked in boiling water and dipped in either a sesame or ponzu citrus dipping sauce. Sukiyaki is a beef and vegetable dish in which very thinly sliced beef is simmered with various vegetables and a sweetened, flavored soy sauce. Yose-Nabe is a somewhat lighter dish featuring seafood, chicken, and assorted vegetables cooked in broth together in a hot pot and served with ponzu sauce. All three dishes can be ordered with regular beef or Kobe beef and both choices are good. If you’re in a splurging mood, go for the Kobe.

If you’re in the mood for sushi, Chiyo serves a wide assortment, including most of the standards you’ve come to enjoy at other sushi restaurants. The sushi is fresh and nicely presented without being pretentious.

The hot entrees are also gloriously prepared. You can pick from a number of teriyaki, tempura and sautéed dishes. The servers will help you choose the type of sauces and spiciness that most please your palate.
Dessert is not typically a Japanese specialty but, joyfully, Chiyo is unique: the desserts are very creative and definitely worth saving room for.

Chicago Kalbi is an excellent choice for Yakiniku, the Japanese version of Korean BBQ, particularly if you would like to eat a lighter (but still delicious) version than is found in many authentically Korean restaurants. Chiyo (the owner) is delightfully straightforward about the Japanese influence of the restaurant. She told us that the food is less heavy and less greasy and diners can take advantage of the many Japanese side dishes that go perfectly with the barbecue.

We recommend that you start your meal with some shared appetizers, which are made to order. We love the Pajun, featuring an assortment of squid, beef and green onions battered with a crepe and grilled to form a pancake. If you’re an oyster lover, the delicious Guljun is a similar pancake creation with oysters. Another delight is the Yakimandu, twice cooked dumplings with beef and vegetables. If you’re a tartare fan, you’ll enjoy Yuk-Hwe, a Japanese style tartare made from raw seasoned beef tenderloin with a raw egg yolk.

Asian BBQ refers to the tender, thin slices of marinated meat that guests prepare on a wood grill right at the table. You can choose a variety of meats: Kalbi (short ribs), Bulgogi (beef ribeye), Oeji-Gui (sliced pork), Saewoo-Gui (shrimp) and Ojinguh-Gui (squid) and just some of the choices. You can order Kobe beef and prime ribeye if you prefer.

Chicago Kalbi also offers a wide range of Korean noodle dishes and sautéed entrées, which are worth a try if you’re not in the mood for the BBQ. The creamy green tea ice cream is a refreshing finish to your meal.
And here’s a tip: when you sit down at either Chiyo or Chicago Kalbi, ask what’s on the “special” menu. That’s what the insiders do. You’ll discover a new world of authentic dishes that your server will gladly walk you through. Enjoy the journey.

DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you’d like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact dinewise@kurman.com. You can follow DineWise on Twitter @Dinewise and follow us @kurmanstaff

90 Miles Cuban Café: It’s like going home to your Cuban neighborhood

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90 Miles Cuban Café
3101 N. Clybourn, Chicago
(773) 248-2822; www.90milescubancafe.com
Hours: 8 a.m.-8 p.m., Mon.-Thurs.; 8 a.m.-9 p.m., Fri.-Sat.; 9 a.m.- 6 p.m., Sun.
or
2540 W. Armitage
Chicago, IL 60618
773-227-2822; www.90milescubancafe.com
Hours: 10 a.m.-10 p.m., Mon.-Sat.; 9 a.m.-6 p.m. Sun.

Prices: sandwiches, $4.25-$6.50; entrees, $8.95-$9.95; sides, $1.50-$3.00

By Lee Barrie and Cindy Kurman
Story originally appeared in StreetWise Magazine

We don’t know how many times we had driven by 90 Miles Cuban Café on Clybourn before we decided to stop in. From the outside it looked like a simple, standalone makeshift sandwich shop that was hardly worth a second look except for the fact that it was so unusual looking. So when we walked in, the magical décor, featuring myriads of newspaper and magazine layouts from pre-Castro Havana pasted on the walls to form a three walled, room sized collage, took us quite by surprise. Our smiles went from ear to ear.

The other surprise was the culinary-oriented, professional staff, including chef-owners Alberto and Christine Gonzalez, who have an obvious passion for what they are doing. In addition to the sandwich board covering both breakfast and lunch/dinner items, there is a second chalkboard featuring daily entrée specials that are much more inspiration than improvisation, which is a good thing. What is most apparent is that this surprising eatery has an obviously loyal following—there isn’t much seating but this place does a great take-out business.

We also learned that the owners had opened up shop in Wicker Park with a second, larger location. So take your choice. When you’re in the mood for casual Cuban homespun fare at breakfast, lunch or dinnertime, this is a restaurant to try.

If you’re up early, a Cuban breakfast sandwich makes a fine choice. Choose from an omelet sandwich with onion, onion and ham, ham and Swiss cheese or an omelet with maduro (sweet plaintain). Enjoy it with a strong Café Cubano or a Café Con Leche (with milk).

Lunchtime is grilled sandwich time, and there are many to choose from. We tried the Cubano, made with Cuban ham, roast pork, Swiss cheese, pickles and mustard. Good and authentic. We also liked the Media Noche, a variation made with midnight ham, roast pork, Swiss cheese, pickles and mustard on sweet bread. Other sandwich choices include the Bistec, steak with Romaine lettuce, tomato, grilled onions, shoestring potatoes and a chimicurri; Pollo, chicken with Romaine lettuce, tomato and grilled onions; Lechon, roast pork with Romaine lettuce, grilled onions and sweet plantains. The Frita Cubana is a Cuban version of the hamburger and the Guajirito comes with your choice of meat or tofu, green plantains; the Croqueta features ham, grilled onions and Swiss cheese.

Regular entrées are served with white rice, black beans and sweet plantains. Choose from Bistec (steak), Pollo (chicken), Lechon (roast pork), Ropa Vieja (shredded beef), Tofu or a Veggie. Every day, there are entrée specials, which give you an authentic taste of some Cuban specialties.

The side orders do a great job of giving you a sampling of some foods that are common Cuban street fare. There are several flavors of empanadas: beef, ground soy, veggie, chorizo, goat cheese or guava and cheese. You might try the Yuca con mojo (cassava in garlic sauce, the Yuca frita (fried cassava) or the Yuca Rellena (stuffed cassava). If you’re a plantain lover, you can choose Maduros (sweet plantains) or Tostones (green plaintains). A nice side dish with a sandwich is the Mariquitas (plantain chips).

If you’ve got room for some dessert, the Pastelitos are delicious—choose between guava or guava and cream cheese. The bread pudding is rich and filling and, on the lighter side, there’s a yummy traditional flan. To round things out, there are some cold Cuban soft drinks and tropical shakes, which we haven’t tried but will likely be a refreshing treat when the Chicago weather warms up.

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 http://www.gotbuzzatkurman.com. You can also follow us on Twitter @dinewise and @kurmanstaff

The new Prairie Fire brings excellence, warmth and comfort to casual Fulton River District dining

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by Lee Barrie and Cindy Kurman
Original story appeared in StreetWise

Prairie Fire
215 N. Clinton, Chicago
(312) 382-8300; http://www.prairiefirechicago.com/

Hours:
11 a.m.-11 p.m. Mon.-Fri.; 9:30 a.m.-2 p.m. and 5-11 p.m. Sat.-Sun.
Entrée prices:
$9-$23 (lunch); $13-$27 (dinner); $39 for the Tallgrass Beef Filet Mignon

When veteran 4-star chefs Sarah Stegner and George Bumbaris left the Ritz-Carlton in 2004 to open the casual Prairie Grass Café in Northbrook, their foray into everyday dining, with a sustainable/organic emphasis, was an instant hit. Now they’ve expanded their empire from one to two with the recent opening of Prairie Fire in the Fulton River District, just across the Chicago River from the Merchandise Mart (Clinton is one block west of Canal St.). We’re very happy—the food is wonderful, the room is beautiful and comfortable, and it’s just a two-block walk from our office.

Even if you’re trip is a bit longer than ours, you will be very pleased with the experience (and valet parking makes it convenient). The restaurant, open for lunch, dinner and weekend brunch, offers a wide selection of contemporary American creations, crafted with a master’s touch yet simply presented and perfectly appropriate when you’re in a casual mood. The menu is similar to that of Prairie Grass Café, and their signature wide screen TVs, showing scenic video footage from Bill Kurtis’ Kansas ranch, are in full display.




Speaking of Bill Kurtis, the menu features his delicious and healthful Tallgrass Beef that he and a network of beef suppliers raise on their prairie grass ranches, following Kurtis’ exacting standards. But beyond the beef dishes, the menu offers many choices that will please fish and poultry lovers as well as vegetarians.

The lunch menu features a delicious assortment of appetizers, salads, sandwiches, burgers, entrées and desserts. There is some overlap on the dinner menu, but the evening selections focus more on the inspired entrées. We’ve eaten lunch and dinner at Prairie Fire, so here is our first take.

The appetizers are wide-ranging and one could easily create a meal from a combination of them. Among the intriguing choices are Baked Feta Cheese with slices of spicy banana peppers and tomatoes; Duck Ballotine Pate with cornichons, whole grain mustard and Cognac marinated prunes; Nueske’s Bacon Pizza with Pleasant Ridge Reserve cheese; Tender Braised Mint Creek Farm lamb with cucumber, mint and yogurt sauce; French Lentils slow cooked with tomato marmalade, crumbled Capriole Farm goat cheese and crispy shallots. Do justice to the apps and share them with your tablemates; this is no time to be stingy.

Salads are creative and very tasty, with sublime flavor combinations derived from primarily organic ingredients. The dinnertime Farmer’s Salad, with Green Sister’s Garden greens, chopped Romaine, roasted root vegetables, pomegranate, pumpkin seeds, Pleasant Ridge Reserve cheese and herb dressing, is excellently conceived, large but not huge. The Citrus Honey Marinated Beets, with sliced pears, Capriole Farm goat cheese and toasted hazelnuts, are fresh, crisp and enchanting. The “Chicago Magazine’s #1 Sirloin Burger,” served at lunch and dinner, is made from Tallgrass Beef, topped with mild Amish Blue Cheese and served with a roasted beefsteak tomato slice and homemade potato wedges. Good call, Chicago Magazine. We loved it—it’s rich and satisfying and the cheese topping has the most wonderful texture.

The flavorful “Tallgrass Beef” Penne Pasta, with basil and a crispy bread crumb topping, was is a perfectly prepared lunchtime dish. It’s hearty and zesty without being over-spiced. We also enjoyed the dinnertime Sautéed Lake Superior Whitefish, served with delicious roasted Portobello mushrooms and creamy mashed Yukon Gold potatoes.

Another wonderful dish is the Tallgrass Beef Slow Braised BBQ Brisket, served as a sandwich at lunch (served on Ciabatta with French fries) and as an entrée at dinner with a Yukon Gold potato purée and mirepoix (butter-sautéed vegetables). The brisket is nicely seasoned and subtle enough to avoid the heavy smoky flavor that often characterizes barbecued brisket. It’s a homemade, wholesome experience.

Here are some other choices that may interest you: Mint Creek Farms Handcrafted Lamb Sausage with giant Greek-style beans—Chef George is a sausage master and his lamb sausage, which we’ve had at Prairie Grass Café, is a work of art. The Moussaka, with braised lamb, potato, eggplant and Bechamel sauce, is a treasure of texture and flavor. The Boneless Half Chicken, with rosemary, thyme and garlic, pan seared until crispy, with roasted honey-glazed sweet potatoes, is a showcase for their mastery of rustic fare.

At Prairie Fire, the excellent desserts are a perfect end to a comforting meal. The homemade pies change often, according to the season. The Double Chocolate Cake is done right: moist, rich with a well-balanced chocolate flavor. The Thin Apple Tart with Crème Anglaise is light, fruity and refreshing. We predict that the Warm Sticky Toffee Date Cake—moist and rich but not cloyingly sweet—will become one of their most popular signature desserts. It’s different in a very good way.

Prairie Fire is a superb addition to the burgeoning Fulton River District. It will be welcomed by the growing residential community, but it’s also a great destination restaurant that’s surprisingly close to the Loop and River North. Spring for the taxi fare and have a great time among very appreciative hosts.

While you’re in the neighborhood, walk south two blocks and stop in at the fabulous new Chicago French Market. There you can purchase the Tallgrass Beef to prepare at home.

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 http://www.gotbuzzatkurman.com/

David Burke’s Primehouse: a newer kid on the block offering a hip, contemporary spin on Chicago’s steakhouse tradition

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David Burke’s Primehouse
616 N. Rush St., Chicago
(312) 660-6000
http://www.davidburkesprimehouse.com/

Hours:
Lunch: 11:30 a.m.-3 p.m., Mon.-Sat.
Sunset: 3-5 p.m., daily
Dinner: 5:30-9:30 p.m., Mon.-Thurs.; 5:30-10:30 p.m., Fri.-Sat.; 5:30-9 p.m., Sun.
Brunch: 11 a.m.-2 p.m., Sun.

By Cindy Kurman and Lee Barrie

It always amazes us at the number of steakhouse offerings there are in Chicago. Judging by the numbers, we are clearly the steakhouse capital. Chicagoans love their meat and potatoes.

One relative newcomer to the steakhouse scene is David Burke’s Primehouse, located in the chic James Hotel in River North. Primehouse is a hip, contemporary version with non-traditional selections alongside old favorites.

Having just left the adjacent JBar, where yours truly (Cindy) was honored as a Media Maven, we were still hungry and so we went next door, where the staff graciously welcomed us even without a reservation. The room is contemporary, comfortable and warmly appointed.

Our meal began with a delicious fresh-from-the-oven popover—a real treat. Primehouse makes a killer Caesar salad, which they prepared for us tableside (we added a topping of white anchovies). We even had complimentary Surf & Turf Dumplings (angry lobster, lemon, chives, crispy basil braised short rib, horseradish cheddar), thanks to an iPhone promotion on Foursquare. Yum.

We try not to overdo our portions and Primehouse had no problem letting us share a 20-oz. bone-in Filet Mignon, which was plenty, considering the ala carte accompaniments we ordered. The waiter even sliced it for us tableside and exec chef Rick Gresh sent out a variety of toppers including Béarnaise and three mousses: horseradish, blue cheese and truffle. All are excellent accompaniments to the perfectly prepared medium-rare dry aged steak. We loved the easily shareable roasted mushrooms, the asparagus and shallot side dish and the basil mashed potatoes. And, yes, we brought the bone home to our dog, Truffle, who was immediately in canine heaven.

We particularly like Filet Mignon, which is so tender it doesn’t need a lot of aging. But for those of you who like your Ribeye, Kansas City, Delmonico, Sirloin and other cuts, Primehouse dry ages them from 28-75 days in their own dry aging cellar, tiled with organic Himalayan salt blocks to absorb moisture. The waiter proudly explained how Primehouse grows its own meat. They own their own prime bull, “Prime,” who lives on Creekstone Farms in Kentucky. “Prime” happily sires all the prime beef sold at the restaurant.

Although prime dry aged beef is the headliner here, there are several other seriously good contemporary choices for those who prefer something else. Appetizer choices include Miso Glazed Scallops with lobster fried rice and Thai peppers; Lobster Pasta with arugula, cherry tomatoes, chanterelle mushrooms, strozzapreti pasta and truffle butter; Pan Roasted Baby Octopus with roasted peppers, chickpeas, grilled onions, charred tomatoes and black olives; Pan Roasted Veal Sweetbreads with roasted fennel, polenta and warm coriander vinaigrette.

For entrées, there are several poultry, lamb, fish and seafood selections, such as Seawater Brined Half Chicken, semi boneless, with basil whipped potatoes, asparagus and roasted garlic jus; Roasted Lamb Rack, with cavetelli “mac n cheese,” and almond mint pesto. Fish lovers will enjoy the Seared Alaskan King Salmon, with bok choy, shrimp and pork dumplings, wonton broth, and the Pan Roasted Red Snapper, with dry aged kobe paprika sausage, clams, garlic & grilled artichokes.

For dessert, we enjoyed a sampling of cheeses from the generous selection (Chef Gresh is a cheese aficionado and clearly knows what he’s doing) and the amazing homemade doughnut holes, accompanied by three small squeeze bottles of fillings (fill your own doughnuts—a fun touch.)

Keep in mind that prime beef can be pricy, so expect to pay around $50 or more per person for dinner. It’s a bit expensive, but rest assured that Primehouse’s pricing is in keeping with other prime steakhouses in Chicago. For your dollar, you get a very creative and contemporary experience and excellent service in an atmosphere that works for business as well as that special date.
Note: DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you’d like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact mailto: dinewise@kurman.com. If you enjoy reading DineWise, perhaps you’d enjoy reading our other blog Got Buzz. Please check it out.

Venus Greek-Cypriot Cuisine is a Greektown gem worthy of its accolades

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Venus Greek-Cypriot Cuisine
820 W. Jackson, Chicago
312.714.1001
http://www.venuschicago.com/

Hours:
4 p.m.-11 p.m., Mon.-Thurs.
4 p.m.-midnight, Fri.-Sat
noon-10 p.m., Sun.
Entrée price range: $10.95 – $27.95

Greektown. This iconic neighborhood brings visions of festive food and drink to the minds of Chicagoans. Although most people tend to think of Greektown as a strip of restaurants on Halsted, there are some interesting things to see on the side streets as well. Most noticeably, in our minds, is Venus Greek Cypriot Cuisine, an exceptional restaurant tucked just around the corner from Halsted, on West Jackson. This popular mainstay has received consistently good reviews, for good reason. The restaurant serves up food that’s not your typical Greek fare, although it’s close enough to justify its Greektown location.

The difference is that Venus Greek-Cypriot Cuisine features the food of Cyprus. This Mediterranean island state has been a cultural crossroads for thousands of years, and the food reflects it. Cyprus was as influenced by Middle Eastern nations such as Lebanon as much as it was by Greece. While the food is similar to Greek food, the spices and ingredients are noticeably different. To our palate, Cypriot food is slightly more refined and the flavors are a bit more subtle and complex. All this translates into delicious food that sets Venus apart from its Greek counterparts.

The décor is clearly Mediterranean and casual. Bright pastel colors dominate the walls and compliment the tile floors. To one side is the bar area. The bar is designed to replicate the shape of a Greek sailing ship and there is a sizeable collection of regulars who stop by for a cocktail after work and during the evening hours. The main dining room is large and divided into smaller sections through the use of recessed and raised floors. Although there is no separate private dining room, it is easy to use one of these dining spaces as a semi-private group dining area.

The menu offers a very generous selection of freshly prepared, made from scratch items. One could easily enjoy a wonderful feast by combining a variety of hot and cold appetizers, but that would take away the comforting enjoyment of some of the signature entrees. So, don’t rush. We recommend savoring your meal slowly for maximum pleasure and sharing the food with your dinner companions. Start with a few appetizers and a glass of wine, then enjoy a salad or two, and then indulge in a robust main course. Be sure to save room for dessert, for they are a treat.

There are fourteen cold appetizers on the menu. We love the dips, which go perfectly with pita. Our favorites are the Talatouri (a Cypriot version of Tzatziki) which is a yogurt spread with cucumber and mint and the Taramosalata, a creamy fish roe spread blended with olive oil, lemon and bread. Another excellent cold app is the Octapodi Salata with diced octopus, onions, olive oil and balsamic vinegar.

There are 21 hot appetizers on the menu. You can order the traditional Saganaki (flaming Greek cheese) but we recommend that you instead go with the delicious Sakagani Halloumi, which is baked imported Cypriot cheese with a smooth texture and a wonderful subtle flavor. If you like stuffed grape leaves, you’re in for a pleasant surprise with the Koupepia, a Cypriot version stuffed with ground pork and rice, served with yogurt. Amazing.

Among the other hot apps we like are the simple but delicious Octopadi Sti Schara, grilled baby octopus on a bed of lettuce with vinegar, the Marides (breaded smelts), and the Triopitakia, phyllo dough filled with a cheese mixture.

In the soups and salads department, you will enjoy the traditional Avgolemono (egg lemon rice soup) and there are several small salads, including Kipriaki, a traditional Cypriot salad with chopped lettuce, tomatoes, cucumbers, fresh green onions, capers and cilantro in a house dressing. Another nice salad choice is the Aphrodite, with mixed greens, tomatoes, pine nuts, roasted peppers, boiled egg, kefalotiri cheese in a balsamic wine dressing.

On to the main courses. You’ll have no trouble finding something for everyone in your group; there are 46 entrees, which run the gamut from grilled meats, to slow cooked roasted meats, poultry delights, seafood specialties, pastas, vegetarian dishes and some American entrées. If we were to choose a single signature entrée, we would pick the Kleftiko, a Cypriot lamb dish. The lamb is slow cooked in foil for six hours. We also love the hearty Pastitsio Tsoukas, layers of ground beef and pasta topped with a homemade béchamel sauce. But there are so many excellent dishes that you can feel quite comfortable ordering whatever fits your mood.
Desserts are a special treat. The delicious Baklavas is prepared with a Cypriot touch, where walnuts add a subtle twist. The Galaktoboureko is a sumptuous homemade egg custard in phyllo dough.
With all of the food being so shareable, Venus is a terrific spot for a party or dinner celebration. Tell them you want a family style event and they will prepare a feast that will have your guests begging for more.

Note: DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you’d like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact mailto: dinewise@kurman.com.  If you enjoy reading DineWise, perhaps you’d enjoy reading our other blog Got Buzz.  Please check it out.

Indie Café: Edgewater glows with the taste of impressive Thai and Sushi

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Indie Café
5951 N. Broadway, Chicago

(773) 561-5577
http://www.indiecafe.us/

Hours:
11:30 a.m.-10 pm., Mon.-Thurs.;
11:30 a.m.-10:30 p.m.,
Fri.-Sat.; noon-10 p.m., Sun.
Price ranges::

Thai noodle dishes, $7.75-$9.25;
Thai curries, $7.75-$15; Maki, $8-$19

By Lee Barrie and Cindy Kurman
We have a fabulous cousin, Harriet, who recently graduated from Carnegie Mellon’s prestigious theater administration program and now has embarked on a promising career at Chicago’s Lookingglass Theatre. To celebrate her jubilant entry into the real world, we decided to take her out for dinner. We picked her up in the car and, while we were going through the various options, she said, “I know a place, you’ll love it—the Indie Café.” Cindy and I looked at each other and smiled. A place we haven’t been to before. Perfect.

So off we drove to Edgewater, where we were thrilled to discover this upbeat and chic BYOB café that offers an excellent selection of both Thai and Japanese dishes. Cindy will always go for sushi, which she loves, but it was a cold day and so Harriet and I chose the Thai menu. We ended up sharing everything anyway, as you’d expect.
What sets the Indie Café menu apart from most menus is that it includes good descriptions of the dishes along with some photos. The Thai offering is wide ranging, with a nice selection of appetizers, soups, salads, noodle dishes, rice dishes, fried rice and curries and seafood. Dishes are labeled according to the level of spiciness and you can request more or less heat, depending on your liking. On the Japanese side, there are some creative maki, accompanied by a good choice of nigiri, appetizers, salads, soups and teriyakis. Portions are large, but not overly so. The dishes are consistently fresh tasting and attractively presented.

Among the Thai standouts was the Crab Rangoon, a Thai appetizer made with crab meat, cream cheese, water chestnut, carrot, and celery wontons. We also enjoyed the Andaman Salad, a multi-textured treat incorporating steamed shrimp, scallop, crab meat and calamari in lime juice, smoked chili paste, onion, carrot, lemon grass and mixed greens.

To try a noodle dish, we ordered Pad Thai, the ubiquitous dish that compared very well with other Thai restaurant versions. Other good noodle choices include Drunken Noodles, with fresh basil, hot chili, broccoli, peas, carrots and tomatoes, bamboo shoots, green beans and bean sprouts, and the Drunken Udon, which features wide wheat noodles stir fried with spiced seafood.

There are some creative Thai curries on the menu. We tried the Indie Signature curry which features classic Mussamun beef curry with cashews, potatoes, spices and herbs. There are several other curry selections that sound delicious.

For my entrée, I ordered the Ginger Fish (I chose tilapia, but you can also order salmon or snapper). This simple dish, steamed in soy with ginger and scallion, was perfectly balanced and even more delicious than I expected. There are numerous other fish and seafood choices, including Stir-Fried Paradise, which includes crispy fish fillet with ginger, red and green pepper, onion, scallion, cashews, and shitake mushrooms in a black bean herb sauce.

Moving to the Japanese menu, there are several tasty salad offerings, such as the signature Indie Salad, a seaweed salad with spicy mayo, crab stick and masago. Teriyakis can be made with beef, chicken, salmon, scallop or tofu. Maki choices are plentiful. Cindy ordered the very fresh tasting White Scorpion, featuring tempura crusted soft shell crab, cucumber, spicy mayo, masago (capelin roe), topped with super white tuna and avocado.

Other interesting maki include the Devil, with crispy salmon skin, cilantro, avocado, cucumber, habanero masago, chili paste, srirachi (spicy Thai sauce) and BBQ sauce; the Crocodile, with a whole piece of eel and stuffed with spicy tuna, cucumber, avocado, tempura crump, habanero masago and BBQ sauce, and the Butter Ocean, with asparagus tempura, cream cheese, smoked salmon and masago, wrapped with shrimp and avocado and topped with spicy butter. If you prefer a more traditional maki, you can order a Dragon or Rainbow, to mention a couple of options.

We were pleased with the service, the upbeat music and the colorful décor. Harriet was thrilled that she could actually take us to a place we hadn’t been to before and that it was such a winner. We’ll have to make dinner with Harriet a regular part of our routine.


Note: DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you’d like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact mailto: dinewise@kurman.com.  If you enjoy reading DineWise, you may enjoy our other blog Got Buzz.  Please check it out.

Dining while celebrating the holidays in Wicker Park-Bucktown

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Dining While Holiday Shopping
Part 2: Hitting the Boutique (Eateries) in Wicker Park Bucktown

by Lee Barrie and Cindy Kurman
Story originally appeared in StreetWise

In part two of our guide to eating while holiday shopping, we journey through the hip, creative and casual Wicker Town/Bucktown area. This neighborhood is teeming with stylish stores that showcase the latest trends in fashion with a strong international flavor. We can say the same for the dining scene. Wicker Park Bucktown is one of Chicago’s leading destinations for cutting edge food with a global influence, offered up with casual chic presentation that appeals to both young and old.

Of note is the fact that Wicker Park Bucktown is also an area where many of Chicago’s finest chefs have chosen to open a more casual sister to their upscale restaurants located elsewhere in Chicago. In addition, several chefs have lay claim to the area as their home base. So let’s take a look at some spots that are worth the time spent away from the boutiques.

Dinner Only: shop first, then eat; eat early, then shop—or forget the shopping and just enjoy dinner with a friend

Duchamp
2118 N. Damen, Chicago
(773) 235-6434; www.duchamp-chicago.com

With one of the more flexible menus we’ve seen in a bistro, this upscale casual eatery is the brainchild of chef Michael Taus (Zealous) and the folks from Lumen bar and lounge in the West Loop. The menu offers many small plates, large plates and sides—mix and match to suit your taste and appetite. Although the menu changes often, you’ll find such small plates as Seared Sea Scallop with ragout of cannellini beans and pancetta and Mini Braised Duck Rillette Tartines & Chilled Cauliflower Puree. Large plate selections include Amish Chicken Paillard with French feta, eggplant gateau and roasted plum tomato sauce; Braised Pork Shoulder with puttanesca ragout, wilted spinach and grilled polenta. One of our favorites is the Duchamp Havarti Cheese Burger with tomato rémoulade—the meat is a custom blend designed by the chef and it’s a foodie’s delight. Brunch is served on Sunday from 11 a.m. to 3 p.m. Closed on Mondays.

Adobo Grill
2005 W. Division, Chicago

(773) 252-9990; www.adobogrill.com
Adobo Grill serves some of the better Mexican and southwestern cuisine in Chicago. It’s at least a cut or two above your standard fare and the dishes use fresh, authentic ingredients and employ carefully chosen flavor combinations. For starters, try the signature homemade chunky guacamole, prepared tableside, either mild or spicy. Other good choices are the Ceviche Tasting with several varieties, or the Empanadas de Camarón, corn masa empanadas stuffed with sautéed shrimp, cheese and tomatillo salsa, topped with sour cream and fresco cheese.
Entrées we enjoy include Lomito En Mole Negro, grilled pork tenderloin in Oaxacan black mole, with fresh corn tamal and sautéed garlicky spinach; Enchiladas de Pollo, chicken enchiladas basted in mole rojo, topped with sour cream, añejo cheese, and onions; black Tilapia Al Mojo De Ajo, pan seared tilapia with Mexican rice, zucchini, garlicky salsa; Pollo Al Tamarindo, grilled half chicken in tamarind-chipotle glaze with molcajete salsa, guacamole & charro beans; Arrachera Adobada, grilled flank steak in chile morita quemada adobo, frijoles puerco, grilled tomatoes & onions, and the Camarones En Pipian Rojo, chipotle marinated grilled shrimp with plantain rice zucchini fideos and guajillo-sesame seed sauce.
For dessert, go for the flan or try the Tamal De Chocolate, a chocolate tamal with vanilla ice cream, dried cherries and chocolate sauce.
Every Tuesday, The Adobo Grill offers a mix and match menu for $20, any combo of an appetizer, entrée, or dessert. Brunch is served at 11 a.m. on Sunday, with the restaurant staying open through evening hours.
Open for Lunch: eat and shop—then eat again. Yum.
The Fifty/50
2047 W. Division; Chicago
(773) 489-5050; www.thefifty50.com
This comfort food bar and burger spot is one of the most popular in the area. The $10+ Triple Secret Burger is the drawing card. Start with a sauce: BBQ, Teriyaki, Chipotle Aioli, Buffalo, Marinara, Spicy Garlic. Then add your choice of seven cheeses and then add your toppings, which include the usual suspects plus such goodies as a fried egg, pulled pork, creamed spinach and guacamole.
Other sandwich choices are hearty and satisfying: Pulled Pork, Chicago-style Reuben, the unique “Barbe Cuban” with pulled pork, and the Skirt Steak on Garlic Bread. If you’re super hungry, go for the Smoked Baby Back Ribs, Fried Chicken, Skirt Steak or Jumbo Shrimp.
Piece
1927 W. North Ave., Chicago
This high-energy brew pub is about pizza and homemade brew and it’s a great place to hang out and relax between shopping rounds. The rectangular shaped pizza features thin, hand-patted crust, made New Haven-style. Choose plain, red or white sauce and then choose from a variety of interesting toppings, such as spinach, jalapenos, black olives, anchovies, banana peppers, fresh tomatoes, roasted red peppers, sautéed mushrooms, Italian sausage, mashed potatoes, artichoke hearts, fresh basil, bacon, clams, pepperoni, meatballs, chicken, broccoli and ricotta cheese. There are also a number of tasty comfort-food starters plus sandwiches like a Meatball Sub and Eggplant Parmesan.
If you’re a beer aficionado, you’ll appreciate the quality of their homemade beers which run the gamut from a rye beer to a German-style Kolsch Bier, an American-style strong pale ale, a German-style bock and a wheat ale.
If you’re organizing a group shopping party, you can reserve an area of the Party Pit, near the front door. And don’t forget the Dessert Pizza, topped with chocolate hazelnut sauce and mascarpone. OMG.
Hot Chocolate
1747 N. Damen, Chicago
Wicker Park Bucktown is the home this restaurant owned by a James Beard nationally-nominated pastry chef Mindy Segal. We’d be foolish to say just come in for dessert—although that would be quite an experience in itself—because the savory food is delicious and creatively conceived.
At lunchtime, for starters, try the Chicken Salad, made with roasted Gunthorp Farms chicken, or the Green Bean Haricot Vert, with warm butter poached potato pickled mushrooms, Maytag blue cheese honey and chili vinaigrette. There are roughly ten sandwiches on the menu, including Prosciutto with fresh mozzarella, basil, balsamic aioli served on housemade baguette, and the Reuben, made with corned pork belly, house-made sauerkraut, gruyere cheese toasted pumpernickel bread with remoulade.
At dinnertime, starters include Bay Scallops with cider braised spaghetti squash, seared Nantucket Bay scallops, bacon, pickled jalapenos, micro cilantro and cider gastrique and the signature Pretzel: Schlenkerla-smoked, beer-poached soft pretzels, lamb neck rillettes with “pickeled” duck fat, housemade sassafras mustard. A good salad choice is the Winter Panzanella: warm roasted baby beets, toasted pumpernickel Capriole Farm old Kentucky tomme, frisee, clementines and sherry vinaigrette. Entrée choices include Short Rib with blue cheese spatzle, red wine roasted cipollini onions spiced carrot puree, crispy shallot salad and braising jus; crispy skinned Arctic Char with green lentils, pickled white leek salad, green leek puree, beurre; Cassoulet, a rustic French bean stew with pork belly, duck confit, housemade lamb sausage flagolet beans, fennel scented duck broth and duck fat brise, or the Wild Mushroom Lasagna, made with housemade pasta, wild mushrooms, sautéed spinach buffalo milk ricotta, tomato sauce shaved radish salad.
If you come to Hot Chocolate for your sweet tooth you are in for a treat, no question about it. Indulge in one of the amazing milkshakes or hot chocolate recipes. And Mindy’s signature desserts are some of the best anywhere, period. Here are two to consider: A Study In Chocolate Cake, made from chocolate buttermilk and bittersweet chocolate mousse layer cake, Valrhona chocolate cake ice cream “cupcake” with chocolate frosting, fresh honey cream and honey comb, and Ode To The Whatchamacallit, made with milk chocolate peanut butter mousse, malted caramel milk, chocolate cocoa crispies and a shot of peanut butter milkshake.
Note: DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you’d like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact mailto:dinewise@kurman.com

Best food gifts for the holidays

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by Lee Barrie and Cindy Kurman
Story originally appeared in StreetWise magazine

 Sure bets & local heroes
If comfort and pleasure are your stock in trade, it’s time to bestow some tasty, locally created food items upon your family and friends at holiday time. Here are some local artisans who have made a name for themselves with unique, deliciously fresh goodies.

Ugly Truffles and Damn Good Cookies
http://www.chocolategourmet.com/

Mary Winslow is one of Chicago’s custom cake artists. Her Take the Cake is one of Chicago’s finest wedding cake studios. For gift givers, she has created a line of cookies and candies that have won a nationwide following. Ugly Truffles are handcrafted candies and Damn Good Cookies are a line of assorted cookies. Don’t take the tongue-in-cheek name too seriously; these are truly delicious. Order them online; they’re shipped fresh.

Terry’s Toffee
1117 W Grand Avenue, Chicago
(312) 733-2700; www.terrystoffee.com

Terry Opalek’s artisan toffee has become a fixture at the Academy Awards banquet for good reason: the rich flavors are creatively conceived and the quality is top-notch. In addition to gift boxes of toffee, you can also indulge your loved ones with biscotti, granola and other treats. Check them out by visiting the store or order online.

Windy City Sampler
http://www.windycitysampler.com/

If you would like to share some of Chicago’s signature treats, Windy City Sampler may be just the ticket. You can create a gift basket of your choosing from among these Chi-town wonders: Ricci & Company Nut Wagon Mixed Nuts, featuring cashews, pistachios, almonds, pecans, brazil nuts and filberts; Terry’s Toffee (see above); the Fudge Pot’s chocolate fudge; Sarah’s Pastries & Candies’ Dark & Milk Chocolate Royaltine, dark and milk chocolate mixed with crispy Feuilletine wafer pieces and caramelized almonds; Gary Poppins Cheddar & Caramel Corn Mix—cheddar cheese popcorn mixed with smooth, rich caramel popcorn.

Gene’s Sausage Shop
4750 N Lincoln Ave., Chicago
(773) 728-7243; http://www.genessausageshop.com/

Gene’s is one of Chicago’s newest food boutiques. It’s a deluxe Polish deli and bakery in Lincoln Square, the likes of which you’ve probably never seen before. The beautiful space is filled with homemade foods including meats, bakery, salads, blintzes, pierogies and shelf after shelf of unique packaged foods from Europe. They will make up custom food gift baskets, so head on over and treat your senses while you design the perfect food gift.

Note: DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you’d like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact DineWise@kurman.com.