I think GG did a good job of describing the dishes we had at Avec. I will just give you a quick run down regarding what I thought of each dish. I thought the octopus was delicious. Very light, simple, yet perfect. My favorite dish of the night. The brandade was good. Not fishy tasting at all (which I was worried about), again very well executed. The flatbread was not very exciting. Tasted like bread with salad on it. Would not order this again if I came back. I wasn't a big fan of the monkfish either. I didn't like that it was on the bone and it had too much lime. That was all I really tasted from the dish. The trofie was great. The pasta was homemade and the fig, pistachio, lamb combination worked perfectly. My second favorite dish of the night. The pork shoulder was nice and tender. Very easy to eat and had a great broth. The flank steak was slightly tough in my opinion and didn't do much for me; probably would pass on that next time. Desserts were both tasty but neither struck me as daring or original.
What I really liked about Avec was the space. I loved the wood theme and the place has a minimalist feel to it. It shows that the main attraction to the restaurant is the quality of their food, rather than the spaces distractions. I also thought the communal tables were fun, as you get to experience great food with new friends.
As far as grading Avec goes, I think they did some dishes extremely well, whereas other dishes fell slightly short based on my expectations of the place. The common theme that I loved about every dish though, was that they are able to take so many complex ingredients and turn them in to simple, yet delicious meals. Everything was incredibly fresh and light tasting. Although I was full at meals end; I didn't leave in one of those food coma's. The simplicity of the items parred with the beautiful design of the space results in Avec scoring a B+ in my book.
MAKES THE LIST
Monday, May 4, 2009
Sunday, May 3, 2009
Avec
As its name indicates, the perfect place to go with people. The minimalist design is highly appropriate given the communal tables.
Avec does not take reservations, so when we arrived we were told that the wait would be between 30 minutes and one hour. The wait ended up exceeding an hour and a quarter, but since it was a nice sunny day we were able to enjoy a refreshing beer outside and the wait didn't seem so bad. Plus I was able to enjoy the always effervescent company of JF, as well as two other friends.
The idea behind Avec is that it is Mediterranean style tapas. Avec offers small plates and larger plates and our server kindly recommended a ratio of 2 small plates or 1 large plate per person. We exceeded this slightly by ordering 3 large plates and 4 small plates.
Our server recommended a dry Italian wine with our selections. The wine was good, but not remarkable or memorable.
Avec ships out the dishes as they become ready and the first two dishes to arrive were the braised octopus (small) and the brandade (puree of salt cod, olive oil, and milk) (small).
The baby octopus was deliciously tender and the cilantro tomato flavor shined through. The brandade was really something special though. The texture was silky and creamy, and the flavor rich and decadent. The saltiness of the cod added the right amount of seasoning and the accompanying garlic bread was crisp and flavorful. When we finished the garlic bread, our server on her own initiative kindly brought out some bread so we could finish this amazing mixture.
The next course to arrive was the wood fired flatbread with shaved beets, arugula, olives and marjoram (large). I have to say that I had really high expectations with that list of toppings, but I was a little bit disappointed here. The flatbread was fine, but I expected it to be a little more hearty. The dough was delicious though and on JF's recommendation made an excellent dipper for what was left of the brandade.
The monkfish on the bone (small) was the next to arrive. The fish was tender and juicy, but I did not find the lemony sauce to be the correct choice. The tomato braised chick peas were quite good though and worked well with the tanginess of the lemon sauce. I did not notice the squid ink flavor on the fideo (similar to angel hair), but the fideo added a nice crunchy texture to the dish.
The trofie (a thick pasta with bran, but no eggs) with cinammon and coriander braised lamb (large) was truly a treat. This dish had such a nice clean flavor. The quality of the lamb was exemplary. The simple olive oil and lemon sauce was accentuated with just a hint of hot pepper. Just when I thought this dish couldn't get any better I bit into some pistachio and knew I had stumbled upon genius. This seemingly simple dish continued to reward with the subtle flavors that resonated.
The pork shoulder (large) was so juicy and tender that it was served and cut with a spoon as opposed to a knife and fork. The meat just melted in my mouth. The accompanying garlic sausage and beef tongue were tasty too. It was served in a cast iron dish and had some pearl onions and carrots that made for a good stew.
Our final arrival was the flank steak with egg, piquillos, housemade sausage and pickled carrots (small). This was very tasty and the meat was not overly tough as flank steak can often be. I felt the chef was showing off almost an South American flair in this dish.
We ordered two desserts. The cherry polenta cake was very simple, but oily and delicious. I was a big fan. The flavor was great and not overly sweet. I would have liked a little more cherry, but overall it was delicious.
Unfortunately the chocolate crisps failed to impress and seemed like a less hearty version of nestle's crunch.
All in all I would give Avec a strong B+ and my recommendation for Avec to make the list.
615 W. Randolph
Chicago, IL 60661
312-377-2002
Avec does not take reservations, so when we arrived we were told that the wait would be between 30 minutes and one hour. The wait ended up exceeding an hour and a quarter, but since it was a nice sunny day we were able to enjoy a refreshing beer outside and the wait didn't seem so bad. Plus I was able to enjoy the always effervescent company of JF, as well as two other friends.
The idea behind Avec is that it is Mediterranean style tapas. Avec offers small plates and larger plates and our server kindly recommended a ratio of 2 small plates or 1 large plate per person. We exceeded this slightly by ordering 3 large plates and 4 small plates.
Our server recommended a dry Italian wine with our selections. The wine was good, but not remarkable or memorable.
Avec ships out the dishes as they become ready and the first two dishes to arrive were the braised octopus (small) and the brandade (puree of salt cod, olive oil, and milk) (small).
The baby octopus was deliciously tender and the cilantro tomato flavor shined through. The brandade was really something special though. The texture was silky and creamy, and the flavor rich and decadent. The saltiness of the cod added the right amount of seasoning and the accompanying garlic bread was crisp and flavorful. When we finished the garlic bread, our server on her own initiative kindly brought out some bread so we could finish this amazing mixture.
The next course to arrive was the wood fired flatbread with shaved beets, arugula, olives and marjoram (large). I have to say that I had really high expectations with that list of toppings, but I was a little bit disappointed here. The flatbread was fine, but I expected it to be a little more hearty. The dough was delicious though and on JF's recommendation made an excellent dipper for what was left of the brandade.
The monkfish on the bone (small) was the next to arrive. The fish was tender and juicy, but I did not find the lemony sauce to be the correct choice. The tomato braised chick peas were quite good though and worked well with the tanginess of the lemon sauce. I did not notice the squid ink flavor on the fideo (similar to angel hair), but the fideo added a nice crunchy texture to the dish.
The trofie (a thick pasta with bran, but no eggs) with cinammon and coriander braised lamb (large) was truly a treat. This dish had such a nice clean flavor. The quality of the lamb was exemplary. The simple olive oil and lemon sauce was accentuated with just a hint of hot pepper. Just when I thought this dish couldn't get any better I bit into some pistachio and knew I had stumbled upon genius. This seemingly simple dish continued to reward with the subtle flavors that resonated.
The pork shoulder (large) was so juicy and tender that it was served and cut with a spoon as opposed to a knife and fork. The meat just melted in my mouth. The accompanying garlic sausage and beef tongue were tasty too. It was served in a cast iron dish and had some pearl onions and carrots that made for a good stew.
Our final arrival was the flank steak with egg, piquillos, housemade sausage and pickled carrots (small). This was very tasty and the meat was not overly tough as flank steak can often be. I felt the chef was showing off almost an South American flair in this dish.
We ordered two desserts. The cherry polenta cake was very simple, but oily and delicious. I was a big fan. The flavor was great and not overly sweet. I would have liked a little more cherry, but overall it was delicious.
Unfortunately the chocolate crisps failed to impress and seemed like a less hearty version of nestle's crunch.
All in all I would give Avec a strong B+ and my recommendation for Avec to make the list.
615 W. Randolph
Chicago, IL 60661
312-377-2002
Friday, May 1, 2009
L2O
L2O, L2O, L2O - WOW
From the moment you walk into the artfully decorated dining room you know that you will be in for a treat. The decor manages to strike a perfect balance between luxurious and minimalist - the first of many paradoxes you will unravel through your 4-hour journey.
Unfortunately, my dining companion was not JF, so there will be no secondary review, but I hope to do this justice in my solo venture. The menu has three possibilities. There is a 6 course tasting, a 4 course mix and match, or a 12 course tasting. We of course opted for the 12 course.
The wine list was extensive and the sommelier extremely friendly and knowledgeable. My friend selected a Gevertztraminer which the sommelier confirmed would be excellent with the first few courses.
The first amuse was lobster and taragon and bursted with flavor. The texture and flavor of the lobster combined well with the creaminess of the sauce, onion, tarragon, and I detected just a bit of orange rind.
There were 6 options for freshly baked bread with house made butter and I must say that the rosemary croissant stole the show.
The second amuse was a tuna tartare in an olive oil and soy emulsion with liquid nitrogen frozen shizo. I don't know what kind of olive oil they use here, but it made its way into a number of dishes and it tasted as if it had been squeezed from Mount Olympus directly into my mouth. Never have I tasted such pure olive oil.
The first course (cold) was fluke in a ume (plum) sauce with sudachi (japanese citrus fruit) and fried garlic. The ume and sudachi sauce was extremely tart, but delicious and the quality of the fluke was exemplary.
The second course (cold) was tuna with various sauce dots such as squid ink and miso. The presentation was extremely unique and the flavor was wonderful. The tuna had a nice fattiness that made it buttery and delicious.
The somellier was very kind at this point and offered to pair the next courses with a duet of sake tasting. My friend and I took her up on it and the sake choices were delicious.
Since neither my guest nor I are big Tofu fans we asked to substitute the third course (cold) and the chef did not disappoint. In its place he gave us a cured smoked escolar with paprika and just a hint of cayenne. Since this had more of that delicious olive oil, I was in love. It was also a perfect contrast to the delicately flavored dish that preceded it.
The fourth course (cold) was salmon with pickled shimeji mushrooms a frozen shellfish that broke into an emulsion, a piece of toast and a shiso leaf. The toast was the perfect example of how even something so pedestrian can be so delicious when prepared perfectly. Eating it with the salmon made me nostalgic for some childhood breakfasts eating smoked salmon on toast (though this salmon was not smoked). This dish had an evocative simiplicity and yet the frozen shellfish and flavorful shimeji mushrooms reminded me not to underestimate its complexity.
The fifth dish (warm) was so delicious that had it been the only course, I would have left quite happy. Sweetbread (thymus gland) with lobster dumpling and asparagus in a foie gras cream emulsion. I had to drink up every last drop of the sauce. It also contained an additional coiled vegetable, which I've seen on Bizarre Foods before, but I must confess I can't remember its name. Hopefully the attached picture of this course will prove instructive.
The sixth course (warm) was my favorite of the night. It had me proclaiming that it was "heaven on a plate". This sald cod with fingerling potato puree and caviar contained an explosion of flavor that allowed me to savor each tiny bite. I never wanted it to end. This was also another evocative dish as it both reminded me of a fisherman's pie, but taken twenty levels higher. Top it with some of that divine oil and I couldn't ask for more.
The seventh course (warm) was grilled Walu (Hawaiin Escolar), in a clear chorizo broth. I thought the fish was grilled to perfection and remained perfectly flavorful and juicy. I also thought the chorizo broth was not overwhelming as I feared it would be, but quite tasty. However, I just didn't buy the two together. Independently the components were wonderful, but together there was a dissonance that I just couldn't reconcile.
The eigth course (main) was skate wing with Shanghai bouillon (sweet and sour sauce) and winter greens. The bouillon was not as sweet and sour as explained but rather a delicious consomme style broth. This was my friend's favorite course of the night, but it actually did not wow me. The skate was cooked perfectly, but it lacked the pizazz of fifth and sixth courses.
The ninth course (main) was probably the only course I did not like. It was kuro buta loin with black truffle sauce and potato. The potato was very tasty, but my meat was almost entirely gristle and fat. My friend's piece was slightly meatier and he kindly shared, but it left me thinking of bacon, which is the one food I find repulsive. Even the truffles couldn't overcome that overwhelming bacon flavor.
The tenth course (main) proves you can play with your food and offered the flexibility to have the dish your way. They created a shabu shabu with hiramasa (small yellowtail fished in Oceana) as the dipping fish. I tried searing it in the shabu shabu twice, but realized I much preferred the fish raw since it was so flavorful and delicious. The shabu shabu was useful for the raw vegetables though and the smoky broth was tasty.
Next we received an olive oil chocolate truffle as our dessert amuse. Of course you already know that anything with their olive oil automatically gets my stamp of approval so this rich decadent truffle was the perfect way to enter dessert.
The second dessert amuse immediately the pulled back from the richness of the tenth course by offering a creamy sweet honey flavor with a honey cream and bee pollen. Anything with honey can call me honey, so this was a real winner with me.
The eleventh course (dessert) was a raspberry dessert with gold leave syrup and mascarpone ice cream. The mascarpone ice cream was deliciously creamy and proved a great counterpoint to the tart raspberries. Beautiful presentation as well.
The twelth and final course (dessert) was a praline souffle, with hazlenut creme anglais. As souffle is one of my favorite desserts and hazlenut is one of my favorite dessert flavors, it didn't take long for me to love the synergy in this one! The perfect way to end the perfect meal. Or was it?
No - they couldn't leave us without the obligatory petit fours, which were a macaroon with brown butter and a mini custard filled bundt style cake. The waiter told us a charming story about the bundt cake preperation and why it is hard on the outside yet juicy on the inside (bees wax), but it was the macaroon that actually won this course for me. The brown butter added just the right amount of savory to sweet and this truly was the perfect end to the perfect meal.
As expected, the check was large, but to our surprise the sommelier had actually comped us the sake tasting which was a nice surprise. I wish she hadn't already left by that point because I would have loved to thank her. All in all 17 courses were had if you include the amuse's and the petit fours. This is likely the best meal I've had in Chicago so I have no reservations giving it my first solid A and saying L2O
MAKES THE LIST
L2O Restaurant
2300 N. Lincoln Park West
Chicago, IL 60614
773-868-0002
From the moment you walk into the artfully decorated dining room you know that you will be in for a treat. The decor manages to strike a perfect balance between luxurious and minimalist - the first of many paradoxes you will unravel through your 4-hour journey.
Unfortunately, my dining companion was not JF, so there will be no secondary review, but I hope to do this justice in my solo venture. The menu has three possibilities. There is a 6 course tasting, a 4 course mix and match, or a 12 course tasting. We of course opted for the 12 course.
The wine list was extensive and the sommelier extremely friendly and knowledgeable. My friend selected a Gevertztraminer which the sommelier confirmed would be excellent with the first few courses.
The first amuse was lobster and taragon and bursted with flavor. The texture and flavor of the lobster combined well with the creaminess of the sauce, onion, tarragon, and I detected just a bit of orange rind.
There were 6 options for freshly baked bread with house made butter and I must say that the rosemary croissant stole the show.
The second amuse was a tuna tartare in an olive oil and soy emulsion with liquid nitrogen frozen shizo. I don't know what kind of olive oil they use here, but it made its way into a number of dishes and it tasted as if it had been squeezed from Mount Olympus directly into my mouth. Never have I tasted such pure olive oil.
The first course (cold) was fluke in a ume (plum) sauce with sudachi (japanese citrus fruit) and fried garlic. The ume and sudachi sauce was extremely tart, but delicious and the quality of the fluke was exemplary.
The second course (cold) was tuna with various sauce dots such as squid ink and miso. The presentation was extremely unique and the flavor was wonderful. The tuna had a nice fattiness that made it buttery and delicious.
The somellier was very kind at this point and offered to pair the next courses with a duet of sake tasting. My friend and I took her up on it and the sake choices were delicious.
Since neither my guest nor I are big Tofu fans we asked to substitute the third course (cold) and the chef did not disappoint. In its place he gave us a cured smoked escolar with paprika and just a hint of cayenne. Since this had more of that delicious olive oil, I was in love. It was also a perfect contrast to the delicately flavored dish that preceded it.
The fourth course (cold) was salmon with pickled shimeji mushrooms a frozen shellfish that broke into an emulsion, a piece of toast and a shiso leaf. The toast was the perfect example of how even something so pedestrian can be so delicious when prepared perfectly. Eating it with the salmon made me nostalgic for some childhood breakfasts eating smoked salmon on toast (though this salmon was not smoked). This dish had an evocative simiplicity and yet the frozen shellfish and flavorful shimeji mushrooms reminded me not to underestimate its complexity.
The fifth dish (warm) was so delicious that had it been the only course, I would have left quite happy. Sweetbread (thymus gland) with lobster dumpling and asparagus in a foie gras cream emulsion. I had to drink up every last drop of the sauce. It also contained an additional coiled vegetable, which I've seen on Bizarre Foods before, but I must confess I can't remember its name. Hopefully the attached picture of this course will prove instructive.
The sixth course (warm) was my favorite of the night. It had me proclaiming that it was "heaven on a plate". This sald cod with fingerling potato puree and caviar contained an explosion of flavor that allowed me to savor each tiny bite. I never wanted it to end. This was also another evocative dish as it both reminded me of a fisherman's pie, but taken twenty levels higher. Top it with some of that divine oil and I couldn't ask for more.
The seventh course (warm) was grilled Walu (Hawaiin Escolar), in a clear chorizo broth. I thought the fish was grilled to perfection and remained perfectly flavorful and juicy. I also thought the chorizo broth was not overwhelming as I feared it would be, but quite tasty. However, I just didn't buy the two together. Independently the components were wonderful, but together there was a dissonance that I just couldn't reconcile.
The eigth course (main) was skate wing with Shanghai bouillon (sweet and sour sauce) and winter greens. The bouillon was not as sweet and sour as explained but rather a delicious consomme style broth. This was my friend's favorite course of the night, but it actually did not wow me. The skate was cooked perfectly, but it lacked the pizazz of fifth and sixth courses.
The ninth course (main) was probably the only course I did not like. It was kuro buta loin with black truffle sauce and potato. The potato was very tasty, but my meat was almost entirely gristle and fat. My friend's piece was slightly meatier and he kindly shared, but it left me thinking of bacon, which is the one food I find repulsive. Even the truffles couldn't overcome that overwhelming bacon flavor.
The tenth course (main) proves you can play with your food and offered the flexibility to have the dish your way. They created a shabu shabu with hiramasa (small yellowtail fished in Oceana) as the dipping fish. I tried searing it in the shabu shabu twice, but realized I much preferred the fish raw since it was so flavorful and delicious. The shabu shabu was useful for the raw vegetables though and the smoky broth was tasty.
Next we received an olive oil chocolate truffle as our dessert amuse. Of course you already know that anything with their olive oil automatically gets my stamp of approval so this rich decadent truffle was the perfect way to enter dessert.
The second dessert amuse immediately the pulled back from the richness of the tenth course by offering a creamy sweet honey flavor with a honey cream and bee pollen. Anything with honey can call me honey, so this was a real winner with me.
The eleventh course (dessert) was a raspberry dessert with gold leave syrup and mascarpone ice cream. The mascarpone ice cream was deliciously creamy and proved a great counterpoint to the tart raspberries. Beautiful presentation as well.
The twelth and final course (dessert) was a praline souffle, with hazlenut creme anglais. As souffle is one of my favorite desserts and hazlenut is one of my favorite dessert flavors, it didn't take long for me to love the synergy in this one! The perfect way to end the perfect meal. Or was it?
No - they couldn't leave us without the obligatory petit fours, which were a macaroon with brown butter and a mini custard filled bundt style cake. The waiter told us a charming story about the bundt cake preperation and why it is hard on the outside yet juicy on the inside (bees wax), but it was the macaroon that actually won this course for me. The brown butter added just the right amount of savory to sweet and this truly was the perfect end to the perfect meal.
As expected, the check was large, but to our surprise the sommelier had actually comped us the sake tasting which was a nice surprise. I wish she hadn't already left by that point because I would have loved to thank her. All in all 17 courses were had if you include the amuse's and the petit fours. This is likely the best meal I've had in Chicago so I have no reservations giving it my first solid A and saying L2O
MAKES THE LIST
L2O Restaurant
2300 N. Lincoln Park West
Chicago, IL 60614
773-868-0002
Thursday, April 30, 2009
Smoque BBQ Secondary Review
I'm torn. On the one hand, this is the best BBQ I've had in Chicago. On the other hand, I haven't had much BBQ in Chicago and this is not as good as some of the BBQ I've had in other cities. But the flavors are right, the portions are right, but the feel is not quite right. This is textbook good barbeque, but seems to be missing that all important soul that I get when I'm down South eating BBQ food.
Don't worry, I'm not going to get all holistic on everyone, but I do think there is something important about having the right feel to the food. The dining room feels more like a diner or a New England truck stop than a deep South BBQ smoke shack. I'm conflicted because I shouldn't let ambiance taint my impression of the food, but maybe it has.
On the first visit I tried the brisket and it was very tasty, but on the second visit I tried the pulled pork and it was wonderful. The pulled pork sandwich really nicely absorbs the flavor of the bbq sauce and you can really appreciate its intricacies.
The mac and cheese was thick, creamy, and luxurious, but not too rich. The cobbler was the perfect end to the meal not being overly sweet or heavy.
All in all I can't say there is a better BBQ in Chicago, but I'm game to try and find out.
I would give Smoque a B, which combined with JF's review
MAKES THE LIST
Don't worry, I'm not going to get all holistic on everyone, but I do think there is something important about having the right feel to the food. The dining room feels more like a diner or a New England truck stop than a deep South BBQ smoke shack. I'm conflicted because I shouldn't let ambiance taint my impression of the food, but maybe it has.
On the first visit I tried the brisket and it was very tasty, but on the second visit I tried the pulled pork and it was wonderful. The pulled pork sandwich really nicely absorbs the flavor of the bbq sauce and you can really appreciate its intricacies.
The mac and cheese was thick, creamy, and luxurious, but not too rich. The cobbler was the perfect end to the meal not being overly sweet or heavy.
All in all I can't say there is a better BBQ in Chicago, but I'm game to try and find out.
I would give Smoque a B, which combined with JF's review
MAKES THE LIST
Hot Doug's Secondary Review
Just a quick clarification. My lamb sausage was actually a gyro, spincach and feta sausage with olive tapenade and kasseri cheese. Very delicious.
On our repeat visit we tried the alligator sausage with cajun remoulade and cheshire cheese which was surprisingly flavorless. The wild boar sausage with chilli garlic relish made me a convert though. It was one of the most flavorful items ever to come in a bun. I wasn't a huge fan of the chorizo sausage, but I don't love chorizo to begin with.
The beer soaked brat and foie gras duck sausage on the first visit were unbelievable as were the duck fat fries.
The one big gripe I have is the wait. I know that JF believes its part of the experience, but its a part of the experience I'd like to skip. Standing for 2 hours in the Chicago cold is not pleasant for anyone and not worthwhile for any food, no matter how good. I would recommend going on an off time.
Because of the unforgiving wait, my final grade is a B, which averaged with JF's A, puts Hot Dougs as a restaurant that
MAKES THE LIST
On our repeat visit we tried the alligator sausage with cajun remoulade and cheshire cheese which was surprisingly flavorless. The wild boar sausage with chilli garlic relish made me a convert though. It was one of the most flavorful items ever to come in a bun. I wasn't a huge fan of the chorizo sausage, but I don't love chorizo to begin with.
The beer soaked brat and foie gras duck sausage on the first visit were unbelievable as were the duck fat fries.
The one big gripe I have is the wait. I know that JF believes its part of the experience, but its a part of the experience I'd like to skip. Standing for 2 hours in the Chicago cold is not pleasant for anyone and not worthwhile for any food, no matter how good. I would recommend going on an off time.
Because of the unforgiving wait, my final grade is a B, which averaged with JF's A, puts Hot Dougs as a restaurant that
MAKES THE LIST
Wednesday, April 29, 2009
Hot Dougs
GG and I had tried to go to this place twice before we were finally successful the third time. The first time we went the line was so long and we refused to wait. The second time was on a Sunday and as we pulled up and saw no line, we were ecstatic. Then we saw on the door that the hours of operation are Mon-Sat 10:30 thru 4:00 (F My Life). So the third time we went at 1:30pm on Saturday. We made a pact that no matter how long the wait was going to be, we had to wait it out. We ended up getting our food at 3:30 pm :). Yes I know it sounds insane to wait 2 hours for a hot dog, but these babies are in a league of their own.
Part of the Hot Doug's experience is waiting in line with its regulars. GG and I were standing behind a very nice couple that had been Hot Doug's regulars for 8 years. They gave us the ins and outs of the place and told us what to expect. The menu is broken down in to the normal hot dogs/sausages (brat, thuringer, anduille, chicken sausages, corn dogs, etc.) and the "specials," which are a rotation of roughly 8 sausages that are more eccentric, like duck, boar, alligator, chorizo, and lamb just to name a few. These are typically garnished with an interesting sauce and an imported cheese.
Hot Doug's is also known for their fries, which they cook in duck fat on Friday's and Saturday's only. For our first visit, we decided to go with six total dog's. We each got the duck sausage with foie gras and truffle mayo, GG got the lamb sausage with tzitiki (sp?) sauce and feta cheese, and I got the ribeye sausage with fried onions, cheddar cheese, and a sour cream sauce. We also split a beer soaked brat and a southwestern style chicken sausage. An order of duck fat fries and regular fries were also added to the mix. The regular fries are a little more potatoey (I like to make up adjectives), and I definitely preferred the duck fat fries which were very decadent and delicious. We each paid roughly $25 each for the food, as the special dog's are $7 each and the regular dog's are $3-4. The duck fat fries are $3.75.
We definitely ordered wayyyyyyyyyyy too much food but we are young, stubborn, and in decent enough shape to make stupid decisions every once in a while. The combination of the infused sausages and accouterments made for a taste I had never experienced. Each dog had incredible snap and the S. Rosen's Company buns held everything together extremely well. I really enjoy the fact that the sausages are all grilled as opposed to boiled, which gives the dog's a smokey taste. They are very filling and two are definitely more then enough.
Hot Doug's has gotten so popular and has such a cult following that no matter what time of day you go, you are going to have to wait in line. GG and I went back a second time on a Friday at 11:15, and waited 45 minutes. The food here is so good though, that the wait is worth it. Go on a nice day with a friend and an empty stomach and I promise you will leave happy. I give Hot Doug's an A and a nod for "The List."
Part of the Hot Doug's experience is waiting in line with its regulars. GG and I were standing behind a very nice couple that had been Hot Doug's regulars for 8 years. They gave us the ins and outs of the place and told us what to expect. The menu is broken down in to the normal hot dogs/sausages (brat, thuringer, anduille, chicken sausages, corn dogs, etc.) and the "specials," which are a rotation of roughly 8 sausages that are more eccentric, like duck, boar, alligator, chorizo, and lamb just to name a few. These are typically garnished with an interesting sauce and an imported cheese.
Hot Doug's is also known for their fries, which they cook in duck fat on Friday's and Saturday's only. For our first visit, we decided to go with six total dog's. We each got the duck sausage with foie gras and truffle mayo, GG got the lamb sausage with tzitiki (sp?) sauce and feta cheese, and I got the ribeye sausage with fried onions, cheddar cheese, and a sour cream sauce. We also split a beer soaked brat and a southwestern style chicken sausage. An order of duck fat fries and regular fries were also added to the mix. The regular fries are a little more potatoey (I like to make up adjectives), and I definitely preferred the duck fat fries which were very decadent and delicious. We each paid roughly $25 each for the food, as the special dog's are $7 each and the regular dog's are $3-4. The duck fat fries are $3.75.
We definitely ordered wayyyyyyyyyyy too much food but we are young, stubborn, and in decent enough shape to make stupid decisions every once in a while. The combination of the infused sausages and accouterments made for a taste I had never experienced. Each dog had incredible snap and the S. Rosen's Company buns held everything together extremely well. I really enjoy the fact that the sausages are all grilled as opposed to boiled, which gives the dog's a smokey taste. They are very filling and two are definitely more then enough.
Hot Doug's has gotten so popular and has such a cult following that no matter what time of day you go, you are going to have to wait in line. GG and I went back a second time on a Friday at 11:15, and waited 45 minutes. The food here is so good though, that the wait is worth it. Go on a nice day with a friend and an empty stomach and I promise you will leave happy. I give Hot Doug's an A and a nod for "The List."
Hot Doug's
3324 North California (California and Roscoe)
Chicago, IL 60618
3324 North California (California and Roscoe)
Chicago, IL 60618
Bob San
I had heard about Bob San for quite some time and after all the hype I was very excited to try a restaurant that might be a contender for the Toro throne as best sushi in Chicago. Unfortunately it was not to be. The menu was completely uninspired. With the exception of the "Uni Shooter", the menu pretty much seemed boilerplate from any other sushi restaurant. When the most exciting roll is "Crabby Dragon", a dragon roll using soft shell crab instead of shrimp tempura, I find myself begging for a little creativity.
For what its worth I didn't try the Uni Shooter, but that is because the description of it made it sound like a waste of perfectly good uni (sea urchin). While we're on the uni, let me say this. It was phenomenal. That and the super white tuna were the shining stars of an otherwise disappointing meal.
The spicy white tuna roll had embarrassingly little fish. The sea bass with shizo sounded promising, but the shizo overwhelmed the tiny portion of fish. The dragon roll was drenched in teriyaki sauce rather than eel sauce and that killed any flavor of the fish. The negi beef was also drenched in teriyaki sauce which was far too sweet.
The creamy scallop hand roll was quite tasty, but nothing to write home about. The anago nigiri tasted stale. The salmon nigiri was average and the yellowtail mediocre.
The spider roll was actually quite delicious, so delicious that we had to order two. As far as rolls go this was the highlight.
One more mention for the Uni because it really was very exemplary. This was some of the best uni I've ever had and the portion of it was very generous. The chef kindly pointed out that they had just received the shipment that day and in fact I was the first person to order it that night. I'm not sure if it is consistently that good.
All in all I would grade Bob San a C, which reflects some of the best Uni I've ever had.
DOES NOT MAKE THE LIST
Bob San
1805 W. Division St.
Chicago IL, 60622
For what its worth I didn't try the Uni Shooter, but that is because the description of it made it sound like a waste of perfectly good uni (sea urchin). While we're on the uni, let me say this. It was phenomenal. That and the super white tuna were the shining stars of an otherwise disappointing meal.
The spicy white tuna roll had embarrassingly little fish. The sea bass with shizo sounded promising, but the shizo overwhelmed the tiny portion of fish. The dragon roll was drenched in teriyaki sauce rather than eel sauce and that killed any flavor of the fish. The negi beef was also drenched in teriyaki sauce which was far too sweet.
The creamy scallop hand roll was quite tasty, but nothing to write home about. The anago nigiri tasted stale. The salmon nigiri was average and the yellowtail mediocre.
The spider roll was actually quite delicious, so delicious that we had to order two. As far as rolls go this was the highlight.
One more mention for the Uni because it really was very exemplary. This was some of the best uni I've ever had and the portion of it was very generous. The chef kindly pointed out that they had just received the shipment that day and in fact I was the first person to order it that night. I'm not sure if it is consistently that good.
All in all I would grade Bob San a C, which reflects some of the best Uni I've ever had.
DOES NOT MAKE THE LIST
Bob San
1805 W. Division St.
Chicago IL, 60622
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