You have until October 30 to take advantage of the deals during a la Carte Chicago, an 11-day food festival that celebrates contemporary French food. Participating restaurants, bakeries and more might be French or simply French-inspired – Shaw’s Crab House is in on it. The important thing is they’re all offering specials during the festival, including prix fixe menus. The fest also includes cooking workshops, tastings, cultural events, and activities for food lovers of all ages.
This is a great opportunity to get out and experience some of the many French-food-loving chefs and restaurants in Chicago. At a preview, guests tasted delicious tuna salad sandwiches on rich tasting French white buns from Chez Moi, 2100 N. Halsted – sandwiches that made us feel like heading over there ASAP. Ridiculously good chocolate hazelnut bars from Chef Martial Noguier at Bistronomic, 840 N. Wabash. Others include Cafe des Architectes, 20 E. Chestnut, Circle City Sweets from Indianapolis for heavens’ sake, and dozens more.
Also, consider attending the screening of “Kings of Pastry” at the Gene Siskel Film Center, 164 N. State St. at 4:45 on Sunday, October 30. Chef Jacquy Pfeiffer will be there in person, and after the movie there’ll be a free tasting of specialties from the French Pastry School. Go here for the complete list and check out the sweepstakes for a trip to Lyon, France.
At the new Knife restaurant, 4343 N. Lincoln Ave., Chef Tim Cottini is bringing the Chicago steakhouse concept to a new edge with totally re-imagined dishes that incorporate farm-to-table freshness in meats, seafood and vegetables. Love their Lobster Bisque! Read more details and preview the menu here.
But Knife doesn’t stop at the food. Also not to be missed are the ethereally creative cocktails designed and named by Knife mixologist Anthony Muenger and served with flair, along with a generous supply of his entertaining personal stories and light-hearted humor. So, first, come in for a visit and sit at the bar. Revel in the feel of a unique, sensually rounded-on-all-edges marble bar top, shaped like a giant italicized “L” and set an an angle to the handsome bar wall. Let your eyes wander from the blood-red accent wall to the details of the smoothly swirled wall adjoining it. Makes you feel bathed in color and texture.
Looking to create a downtown feel in Chicago’s Northcenter neighborhood, Knife will offer many Wine Enthusiast-recommended wines as well as a collection of unique and fantastically named cocktails (derived, says Mixologist Muenger, from terms in the Dictionary of Obscure Sorrows). Ask him to show you how he uses a port hole infuser to soak various fruits in a lavender-infused German rye whiskey. The resulting cocktail, called Enouement, matures and changes as you pour from the infuser throughout your dinner, eventually transforming itselftowards the end of the mealinto an amari-type digestif.
Muenger saysChef Cottini accepted the offer of the whiskey people’s barrels to age Knife’s own steak sauce in – so look for that unique treat with your bone-in ribeye. Another of his unique cocktails is his sour-style version of Clover Club, served with a bit of raspberry and Roobios tea. The Ellipism cocktail has tiny house-made spheres of Remy Martin VSOP cognac floating in a delicious mix of house-made orange liqueur, lemon and bitters. $13.
In short, Knife is a hot new contemporary seafood and steakhouse where you can celebrate with unique food and drink in Chicago. Whether it’s a special occasion – or just Wednesday night – you’re bound to find something to delight your tastebuds.
Chicago’s beloved Joffrey Ballet is putting on Shakespeare’s Romeo and Juliet at The Auditorium Theatre, October 13 through October 23. So Chef/Proprietor J. Joho (bio) of Everest Chicago, 440 S. LaSalle St., has imagined a Shakespeare-inspired pre-theatre menu worthy of Julius Caesar and reflecting the cooking trends popular in Rome in the time of Apicius. And you will love the views!
Prepare to be charmed and delighted first by Everest’s regular amuse bouche – a trio of delicious bites that on opening night consisted of a tiny pewter cauldron of artichoke soup with basil oil, a refreshing emulsion of yellow pepper with cucumber gelee served in a spoon, and a small marinated scallop topped with a dab of American roe. Especially flavorful, all.
Next, a server – many servers played a role in making the evening as pleasant as possible – brought a tray of breads around, and we were invited to pick slices of the types we liked. Given that in our house, bread is a treat reserved for eating out, we picked more than one to try. And were delighted to see the silver salver brought to the table with a sizable and seriously thick slab of cold butter – oh, the joy. It looked like there was room underneath to put ice chips to keep the butter cold. We could not have been happier, until we put some on and bit into the bread. The weight and texture and flavor were so satisfying that we could easily have made that into a full meal at some other time. Absolutely delicious. Hard to stop eating.
But we had to stop with the bread eventually so we could enjoy the rest of the Shakespeare Menu. First course, Great Lakes wild whitefish, braised in garum and lovage, was a creamy yet flaky fish, cooked just right and served on a bed of tender, meat-broth-infused lentils. An unusual combination that worked well.
Second came an au naturel capon fricassée with Roman herb seasoning, served with chickpea panisse and sautéed romaine. The chicken was intensely flavored and the sauce had a slight hint of what we thought might be vinegar and/or pickling spices. Light and tasty poured over the chicken and the romaine. The panisse was creamy inside and very slightly crisp on the outside and made a nice neutral accompaniment to the richly flavored capon.
Fromage Blanc Bamboloni “Roman Beignet” served with a compote of dried fall fruit and pistachio and a touch of honey. The deep-fried spheres of dough were crispy outside and tender inside, and the delicate cream on the side had barely a hint of sweetness.
Optional wine pairings ($29) coordinated nicely with each dish. The sommelier chose the following for the fish, Château Villa Bel-Air, Sauvignon Blanc, Graves 2014 ~ Bordeaux, France; 2) Lemelson “Six Vineyards” and for the capon, Pinot Noir 2013 ~ Willamette Valley, Oregon.
Make your reservation between 5 and 5:30 p.m. and enjoy the unique prix fixe three-course menu with complimentary parking for the evening. Your server will make sure you are on time for the performance! Call 312-663-8920 or visit www.everestrestaurant.com for more information.
What: Shakespeare 400 Chicago: Culinary Complete Works – Pre-Theatre Menu
Where: Everest, 440 S. LaSalle St.
When: October 13-23, 2016
Who: You and Chef/proprietor J. Joho and members of the professional staff at Everest
The Kimpton Gray Hotel, 122 W. Monroe St. at LaSalle, is the newest upscale lodging option in the heart of the Chicago Loop’s legal and financial district. Located on the second floor, the lobby – known as “The Living Room” – welcomes guests with coffee, tea and muffins in the morning and wine and cheese receptions each evening. Naturally, the Wi-Fi is free. The huge arched windows, framed with floor-to-ceiling black velvet draperies with gold headers, let in natural light and spotlight views of bustling Monroe and LaSalle Streets.
Just off the lobby guests can join locals for lunch, dinner, drinks and more in the bar and restaurant Vol. 39, so named because it refers to the legal volumes that fill the bookcases surrounding the eating area. Handsome lighting and luxurious seating arrangements are perfect for intimate meetings, whether business or pleasure.
The new hotel is the dramatic result of a complete rehabilitation of the former New York Life Insurance building, originally built in 1894. A sweeping marble staircase leads from the entrance to the second floor lobby – graced with the sound of a jazz quartet at the grand opening. Many of the hallways in the 15 floors are still lined with the original marble. At the grand opening designers made dramatic use of lighting – electric, multi-colored, candles, spots and more – to showcase decorations and finishes. A large section of the meeting room space was strikingly decorated with candles and complementary yet completely different items to hold candles and flowers.
Besides Volume 39, guests and locals can select breakfast, lunch or dinner available at Steadfast, the restaurant and bar located at 120 W. Monroe and situated within the main floor of The Kimpton Gray. Its menus offer unique items like duck liver mousse crostini and a laminated brioche sandwich with Serano ham, Manchego, quail egg and caviar.
The presidential suite was beautifully appointed with sleek modern fixtures in a gray/white/black theme and was, well, presidential in its grandeur – easy to picture a president relaxing there. Other size rooms and suites were equally handsome though somewhat smaller, of course. On the 15th floor the rooftop restaurant/bar BOLEO offers a menu with a South American flair and a comfortable place to take in some unique views of downtown. The grand opening featured a hot-tempo video/DJ combo and soulful trumpet by Kafele playing along.
Elegant. Understated. Service-oriented. Kimpton always does a great job. And now The Gray is a new top pick among the Chicago Loop’s eat-drink-and-stay choices.
I first heard about James Beard back in the 70s when I was just beginning to feel like a serious cook. I spent a lot of time reading cookbooks and a significant amount of time making recipes that sounded delectable—and doable without too many single-purpose pieces of equipment or exotic ingredients. He was one of my original inspirations—as he was to the entire nation of U.S. cooks back then who’d been raised on Jello salads and heavily mayonnaised vegetable and/or fruit combinations. The man even inspired my ultimate hero, Julia Child.
Then I had a chance to see the guy in person. He was a huge man—I think something near 300 pounds. But then, Beard was born a huge baby—some say 13 or 14 pounds, so he came by it honestly as well as by indulging his passions for food. The day I saw him he was making – I will never forget it – a Swiss Cheese Salad. As if cheese isn’t salty and fatty enough, I thought, he’s going to put dressing on it! I think there were some chopped green onions and a few other things in there and some Dijon mustard in the dressing, but I don’t recall any greens in the ingredients. Yes, it was a salad made almost exclusively of shredded cheese—top quality, of course. Gruyere, no doubt. Take out the greens and this is somewhat like the recipe as I remember it.
Chef Beard was also the guy who gave me my forever-remembered proportions for homemade vinaigrette—one and a half tablespoons of wine vinegar to six tablespoons of olive oil. The memory of seeing him that day is still precious. I can’t imagine how thrilled I’d have been to see Julia Child in person. But at least I got—and still get—to admire her from afar via her many television appearances.
And now I’m thrilled for another reason. I’m proud that the James Beard Foundation, founded to honor that amazing guy, is holding its prestigious JBF 2015 awards ceremony for the first time in Chicago!! Monday, May 4 at Lyric Opera, both the Chicago and the national winners will be celebrated at a grand party.