Our quest to shoehorn all of our favorite restaurants into the last few months of our diaper-free existence takes us to some old favorites and one new one. Put in your falsies and throw on a bib while I break out the slideshow.
Half slab of Baby Back ribs at
Smoke Daddy, 1804 W. Division. Smoked to perfection, with a choice of 3 sauces: original, sweet and smoky and mustard q. (Go with the latter two). Accompanied by smoke pit beans and a piece of cornbread that would make Fat Elvis smile. This was one of our favorite restaurants when we first moved to Chicago and has remained a smoky stalwart to this day. So good that you won't notice by the end of the meal, your shirt is unbuttoned and you have BBQ sauce in your
chest hair. (This applies to
women too.)
Short rib brulee, watermelon carpaccio, cauliflower dauphinoise and kamastuna at
Bonsoiree, 2728 W. Armitage, taken on my camera phone. We had heard the foodies rave about this place for ages, claiming that it was
Charlie Trotter's quality on half the budget, so we finally took the plunge a few weeks ago. We were not disappointed. This is special occasion dining at it's mouth watering best. With it's scatter shot locale and small and intimate dining space, this one really does feel like a hidden gem that nobody knows about yet...but the kind that you selfishly hope stays that way. I expect it's popularity to increase tenfold after being awarded a coveted HHH 'Pretentious Spork Award'.
This was the extra course they brought out to us, which ended up being the best thing we had all night. It's a bruleed scallop, still inside the shell. Crisp and hard on the outside, soft and buttery on the inside, much like your soot-covered great grandfather. This was so good that I walked around the restaurant in tears, hugging anyone that would have me. Though this photo is grainier than the Zapruder footage, trust me when I say that this dish will make you want to go to church and praise the Lord.
Pasta Lorenzo at
La Scarola, 721 W. Grand Ave. My favorite pasta dish at our favorite old school Italian joint in town. Bow tie pasta, chicken, shrimp and sun-dried tomatoes in chipolte sauce. To put things in perspective, let me give you a visual. Bow ties at La Scarola are like
this. Bow ties at the Olive Garden are like
this. (Insert killer guitar solo)
Half slab of Baby Back ribs at Smoke Daddy, 1804 W. Division. Smoked to perfection, with a choice of 3 sauces: original, sweet and smoky and mustard q. (Go with the latter two). Accompanied by smoke pit beans and a piece of cornbread that would make Fat Elvis smile. This was one of our favorite restaurants when we first moved to Chicago and has remained a smoky stalwart to this day. So good that you won't notice by the end of the meal, your shirt is unbuttoned and you have BBQ sauce in your chest hair. (This applies to women too.)
Short rib brulee, watermelon carpaccio, cauliflower dauphinoise and kamastuna at Bonsoiree, 2728 W. Armitage, taken on my camera phone. We had heard the foodies rave about this place for ages, claiming that it was Charlie Trotter's quality on half the budget, so we finally took the plunge a few weeks ago. We were not disappointed. This is special occasion dining at it's mouth watering best. With it's scatter shot locale and small and intimate dining space, this one really does feel like a hidden gem that nobody knows about yet...but the kind that you selfishly hope stays that way. I expect it's popularity to increase tenfold after being awarded a coveted HHH 'Pretentious Spork Award'.
This was the extra course they brought out to us, which ended up being the best thing we had all night. It's a bruleed scallop, still inside the shell. Crisp and hard on the outside, soft and buttery on the inside, much like your soot-covered great grandfather. This was so good that I walked around the restaurant in tears, hugging anyone that would have me. Though this photo is grainier than the Zapruder footage, trust me when I say that this dish will make you want to go to church and praise the Lord.
Pasta Lorenzo at La Scarola, 721 W. Grand Ave. My favorite pasta dish at our favorite old school Italian joint in town. Bow tie pasta, chicken, shrimp and sun-dried tomatoes in chipolte sauce. To put things in perspective, let me give you a visual. Bow ties at La Scarola are like this. Bow ties at the Olive Garden are like this. (Insert killer guitar solo)
No comments:
Post a Comment