mmm, vanilla donut

The Vanilla Donut with crunchy vanilla sprinkles wasn’t the headline of my donut dreams, but I ended up choosing it over the Chocolate Long John or Jelly Filled. It was the little specks of vanilla bean that lured me in. Worth the wait? Yes! Most places phone in their vanilla attempts, but this was rich with vanilla flavor and didn’t rely on a power coating of sugar-sugar-sugar to carry the treat. I may have licked the extra icing off the wrapping paper. Maybe.

Mmm, donut selection

There were other temptations to blow my daily calorie count including apple fritters and lemon verbena meringue donuts. Firecakes is a little out of my way in the mornings, but it will be worth the occasional detour. Donuts are priced between $2 to $3 each. They do deliver orders of 1 dozen or more, so if you’re planning an awesome meeting for your office (or want people to show up with completed TPS reports) Firecakes is a nice choice.

Mmm, donut store

Firecakes Donuts
68 West Hubbard Street
Chicago, IL 60654

Seafood ceviche

Cafe 28 posted on their site that their last service would be brunch on February 28. I didn’t learn of it until about 4:00 today. Of course I did what any fan of a beloved neighborhood favorite would do — I grabbed a friend and made a bee-line to their door.

Sangria Pear Salad

We got there soon after they opened and were able to get a table in the rapidly filling space. Our waiter took full advantage of the nostalgia, suggesting two appetizers when we were undecided between our favorite, “It’s your last chance…”

It was. We probably over-ordered, but there was little guilt when the excellent ceviche and guacamole arrived. Sigh. I miss them both already. I brought rum for the make-your-own cocktails (since Cafe 28 had lost their liquor license), and we enjoyed one more mojito. Yum!

Plantains!

I had fewer problems deciding on the main dish. The Shrimp Coval has always been my favorite — I love the fajitas, the dipping sauces, and the spicy heat. Plus, leftovers! I can still savor the tastiness through lunch tomorrow.

Shrimp Comal

We splurged on tres leches cake, even though there was no room. It’s was excellent. Every last bite reminded me how much I’m going to miss this restaurant.

Are you going to miss Cafe 28? Lemme know!

Cafe 28
Open through brunch on February 25.
1800 W Irving Park Rd.
(773) 528-2883

French Silk

The only thing better than a piece of pie, is two pieces! Both from First Slice, a great bakery and local charity.

First Slice
5357 N Ashland Ave
(773) 275-4297

Red Wine Poached Pear Streusel

Hearty, delicious & vegetarian!

I had every intention of trying the Restaurant Week menu when I walked in the door. This was the third new place on my list, and my slow steady slide towards roaming the menu had been established. I glanced at the R.W. offerings and then decided to take it easy.

Brasserie 54 is a new restaurant, but I’d eaten a few times at the chef’s last spot, LM in Lincoln Square. This version is less fussy, with more casual service, plating and an emphasis on filling comfort food.

Hearty, delicious and not vegetarian!

We chose to eat more lightly than planned, sharing the house-made pickles and sour dough bread as an appetizer. I had the lentils in a savory broth with some excellent French bread for dipping. It was perfect for a cold, blustery night.

My dining companion felt his dish was perfect, too. House-made red wine and bacon-laced pork sausages served on beats and topped with a mustard aoili. It was hard to argue when we were both so happy with our respective dishes.

We skipped dessert because Brasserie 54 has the misfortune of being sandwiched between First Slice Cafe and A Taste of Heaven. But I had enough on this visit to ensure a return trip.

5 successful meals out of 5 Restaurant Week choices. A good week by any measure.

Brasserie 54
5420 N Clark St Chicago, IL 60640
(773) 334-9463

Longing for more of this soup…

NoMI was my only lunch pick for Restaurant Week this year. I had to squeeze it in between meetings, and I’m so glad it worked out! If you’ve never been, you should spoil yourself with a lovely view of the Chicago Water Tower and Michigan Avenue and gather up some of the refined elegance of the dining room and posh service.

And the crunchy, smooth mac-n-cheese

A like-minded co-worker and I happily divided and conquered the $22 prix fixe menu. This fabulous meal started with smooth, sweet Butternut Squash soup, drizzled with a bit of red curry oil. It was delectable and while I could have eaten bowlfuls all the live long day, the proportion was actually good for lunch. The Farmhouse Bowl was a refreshing mix of greens and raw, thin slices of seasonal vegetables. The salad was good, but really had nothing on the soup.

And another bite of sammie…

Somewhere in the depths of the kitchen, I imagine a mad genius surrounded by pasta acolytes who one day pray to be worthy of the Mac and Cheese that comes from this restaurant. I hope this is the case because the world would be a better place if all kitchens could produce the balance of creamy smooth Gruyère laced sauce, crunchy truffled topping and bits of broccoli rabe. Not that the Roasted Mushroom Panini with a side of house-made chips lacked anything — but the Mac and Cheese simply blew me away. I’ll be back. Oh, I’ll be back.

Chocolate! More, please!

We upgraded one of our desserts from the Park Cookie Box to the Bolivian Chocolate Mousse. It was a beautiful presentation with luscious chocolate and crème fraîch, but I actually preferred the Fromage Blanc Parfait. Butterscotch wins, what can I say? The textures were more interesting, too, with layers of sponge cake, butterscotch and praline flakes creating a satisfyingly sweet high five to the meal.

It was great to be reminded how great NoMI was. Now I just need to remind myself to go more often!

NoMI
800 N Michigan Ave
Phone:(312) 239-4030

The perfect cuppa

One of the fun things about Restaurant Week is trying new places. Embeya was on my list, but I probably wouldn’t have gotten to it as soon as I did if it weren’t on the list.

Wow. So good.

Embeya is a beautiful restaurant. Lattice work and temple bell light fixtures accent a very posh, modern space. It got a little loud as it filled up, but that’s the only complaint I had. Service was great.

Things were cold and sleeting the night I went, so I started things off with some Lemongrass Tea. I don’t know where they get their blend, but I must find out because this went down so well.

All tofu should be this tasty

My friend and I perused the R.W. menu, but truthfully the regular menu of authentic Japanese comfort food looked more intriguing. We skipped the R.W. choices and went straight for the Tofu. Though they make their silken tofu, the firmer tofu in the appetizer isn’t made in-house. It was still an amazing vehicle for the sweet pepper and Szechuan peppercorn sauce. The bit of roasted chestnuts were a nutty counterpoint, and taken together, it was a perfect bite of heaven.

Highly slurpable

The dishes are served family style. I’m not really sure what that means in terms of the serving size because the entrees weren’t appreciably larger than what I’d expect in any other Asian restaurant. The Noodles we ordered were delicious with a meaty mushroom sauce dotted with Chinese celery and bay scallops. I have been craving this dish ever since.

The Sazuki, a light fleshed Japanese sea bass, was served atop a banana leaf and swimming in a delicate ginger sauce. It was addicting, too. I kept dishing the sauce onto the side order of short-grained fried rice. We rounded out the meal with a side order of bok choy that wasn’t too spicy despite the sprinkle of candied jalapeno.

Japanese desserts tend to be light, and to my American palette, rather bland. Found that to be true, here, too. We ordered the tapioca topped with toasted almonds, dates and dried logan. In theory it should have been enough sweet, but the flavor didn’t penetrate the tapioca. The creme puff top was filled with a delicious matcha (green tea) cream filling surrounded by a bland profiterole. It was a bit of a let down after the rest of the meal.

Would I go back? Yes! I may skip the desserts, but I’m eager to try the rest of the menu.

Embeya
564 W Randolph Street
(312) 612-5640

Flaky and sweet, this tarte tatin satisfies

Unlike other Restaurant Week spots, Allium did not have a set menu. They let dinners select from the snacks & breads, small and large plate sections and existing dessert menu. I actually prefer this approach versus the confining prix fixe menus because it encourages exploration of the menu versus deciding between one or two options.

I zeroed in on the 24 hour Onion Tarte Tatin, which was delightfully prepared sweet onion served atop a crisp pastry with goat cheese and a hint of apricot. Delicious as it was, I believe my dining partner got the better deal with the Autumn Squash Salad — fruit, endive and crispy croutons. We spotted the showboating Cheese Lavosh at other tables, but I know how good it is already — and R.W. is about trying new things, right?

Creamy risotto with scallops

I’ve been to Allium a few times, but haven’t explored their large plate selection fully. I was tempted (and will be back for) the Spaghetti Carbonara and Wagyu Sliders, but on this trip the Suckling Pig Flatbread and Risotto with Scallops won. And what a win. Paired with apple and cranberry relish and a bed of greens, the pig was supported perfectly with the crackery crust. It was like an open face sandwich, only better. I love risotto and scallops, and the texture and preparation of both were perfect in Allium’s rendition. The pork chips added a little saltiness to the overall dish and some crunchy texture.

Carrot-y dessert that Bugs would love!

When it comes to dessert at Allium, my weakness is the Miso Butterscotch Shake. I have to have it! It’s my sweet & frothy addiction. My dining partner had no previous experience with the menu and was able to order a perfectly yummy carrot cake. It came with multiple forms of carrot-as-dessert in candied, sorbet and cake form. Delish. But if you go, get the Miso. You won’t regret it.

A quirky touch of quack to the formal dining space

Will I go back to Allium? You bet. Restaurant Week was just a convenient excuse to visit an favorite spot in the middle of the week. I’ll need to find another excuse soon!

Allium
120 E Delaware Pl
Four Seasons Hotel, 7th Floor
(312) 799-4900

Under the sea at Jellyfish. It’s very blue in here, can you tell?

I’m hitting five places this week for Restaurant Week, which is pretty ambitious for me these days. Trying to visit mostly new places, though a few old favorites slipped into the line-up. Don’t know about you, but I use Restaurant Week to gage whether or not I’d return to a spot for a regular meal. The menus always feel a little too…on best behavior and I question whether or not it’s representative. In the case of Jellyfish, I wonder if they were trying to appeal to non-seafood lovers.

The symbol for prosperity floating atop my drink

I say that because their RW menu seemed a “safer” than their regular menu, ie, no raw food to scare the newbies. Me? I’m all about the danger. You can tell because I drink my cocktails with barista-style symbols stenciled on top.

We started with The Firecracker Roll — a tempura coated Spicy Tuna with dabs of avocado and cream cheese. It was smooth and a little greasy and probably didn’t offend anyone who hates the idea of raw fish. I love raw fish, so I was disappointed.

Lobster and mango, together at last

The Lobster Mango Roll was more up my alley. The fruit overpowered things a bit, but it had a cleaner mouth-feel. I should have ordered a Yellowtail Nigiri to see how they execute sushi. But next time, right?

The entrees were well prepared, though very heavy. My friend had the Braised Pork Belly and I had the Silky Salmon. Pork belly, sure, you’d expect that to be meaty and fill you quickly. The runny egg was a nice touch, and I especially liked the pickled vegetables. I didn’t expect the Silky Salmon to be quite so heavy, but the corn congee glued it down and I could only finish half. I wanted to save room for dessert…

Flan, swimming in a sea of syrup

The sweets started with the Leche Flan. I’m not a huge fan of leche, but the peculiar fruitiness was no match for the syrup that coated it. The flan had a nice texture, and I particularly enjoyed the blackberries and blueberries atop the super sweet caramel. For all the world, it reminded me of pancakes. The Strawberry, Mango and Green Tea Mochi were as expected.

Jellyfish is sandwiched between a clothing store and the street, and the entire restaurant is bathed in a cool, blue light. I may pop in again, but if I do, I’ll expect more bounty of the sea than I experienced on this visit.

Jellyfish Restaurant
1009 N Rush St (2nd Floor: Look for the blue light!)
Chicago, IL 60611
(312) 660-3111

I was browsing in City Provisions before the holidays, shopping for nothing in particular and hoping for a little dining inspiration when I came across this trio of sauces. I love heat, Bill Kim, and all things spicy, so when I tell you my day was made at this find, I hope you believe me.

I bought all three — Belly Bomb ($7), Belly Fire ($5), and Seoul Sauce ($5), and gleefully lugged them home to concoct a hot and spicy feast.

Teaspoon of Seoul Sauce

A teaspoon of Belly Bomb

Since I’ve left Belly Shack with sweating eyeballs before, I decided a little taste test was in order. Caution in the kitchen? It’s a new year, I can try. I started with Seoul Sauce, which is a soy balsamic, with the thought that it would add some needed saltiness to a neutral omelet. Honestly? It was too sweet for me. I think I’ll end up using it in homemade salad dressings instead of a replacement for the Kikkoman on my stir-fry.

I took the image a grenade on the jar of Belly Bomb seriously and dished a tiny spoonful despite my aforementioned love of spicy. Untwisting the cap was like releasing a demon horde…I could feel the wave of heat in advance of the spoon. Oh so good, but I need those ghost chilies layered in a dish instead of waiting on the surface to ambush my tongue. I have since put this in a lentil soup recipe and it’s aces. I will eat the whole bottle, but it will take me a little longer than I anticipated.

My Belly Fire Omelet.

My favorite of three is Belly Fire. It has a nice, vinegary bite that builds into a sensational heat that yes, makes my eyeballs sweat and my cheeks turn the same color as my hair. I don’t care. I put it on everything now, and will need to restock soon.

I haven’t verified it, but I assume you can pick up Bill Kim’s sauces at his restaurants (Urban Belly, Belly Q, or Belly Shack), but I know you can get all three at City Provisions (1818 W Wilson Ave).

There are rumors of more sauces in the works. I can’t wait!

UPDATE: City Provisions closed as of 1/28. Words cannot express how bummed I am. Best of luck to Cleetus & company on the next adventure!

Soup in all its forms is my preferred medium. From gazpachos to stews, I love nothing more than throwing together a satisfying melange of spices, liquids and watching it bubble (toil and trouble).

It was in that spirit that I lugged home a few remaining squash and leeks from the diminished Lincoln Square Farmer’s Market. I love everything about Butternut Squash Soup — the smooth texture, the slight sweetness, the virtually guilt-free satisfaction of bowl number two or three…or four. Everything about it is a joy, except for cutting up the squash.

When I asked the BF to do it, he grabbed my kitchen cleaver and happily obliged — the best kitchen “gadget” I could hope for! I threw the quartered pieces into the microwave to soften up, and when they were done he completed his knife work by removing the skins and chunking everything into the food processor.

Easy peasy. No problem.

Now, I don’t know how you like to cook, but I employ a “clean as you go” mindset in the kitchen. I don’t like to face a sink full of dishes at the end of a meal, and having lived alone for a number of years, I’m less fastidious about reusing tools. So when I saw the BF had left out the cleaver, I grabbed it to make short work of the leeks I for the soup. Cue the ominous music…

In my own defense, I did cut away as I sliced. I just forgot to leave myself more room than I normally would for my paring knife. I didn’t take off the tip of my finger, though I came pretty close. First aid tip: apply pressure and keep the wound elevated above the heart.

Anyway, the soup did get finished eventually and it was awesome. My finger? It will grow back. However, I think I’m going back to take-out menus and sit-down service for a while.

Enjoy this recipe for Golden Winter Soup from Cooking Light. My method was fairly close except I microwaved the squash instead dicing and braising it. I think baking it is best, but if you’re short on time or really hungry, microwaving works. I also substituted vegetable broth for the chicken broth.