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Weekly Planner: Mezcal Dinner, Feast of the Seven Fishes

Weekly Planner: Mezcal Dinner, Feast of the Seven Fishes Mezcal Dinner at Mi Tocaya Antojeria Wine dinners and beer dinners are a commonplace occurrence around these parts, but mezcal dinners? That’s something pretty new and enticing. At the buzzy Mi Tocaya Antojeria in Logan Square, chef Diana Davila is hosting a series of mezcal dinners this winter, […]

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Dec 12, 2017 02:35 AM
Dining Chicago Christmas Drinking Guide 2017

Where to eat, drink, dance and be merry this Christmas. Petterino’s: Santa’s coming to town a little early this year, and he’s hungry for brunch. Pay a visit to Mr. Claus at Petterino’s, where he’ll be stationed December 16 and 17 from 11:00 a.m. until 2:00 p.m. both days. The perfect stopover before an afternoon […]

The post Dining Chicago Christmas Drinking Guide 2017 appeared first on Dining Chicago.

Dec 09, 2017 07:40 PM
Chicago’s Weekly Planner: TWO’s Restaurant Royale

 TWO is gearing up to host its first annual Restaurant Royale Get ready for a culinary smackdown for the ages, because TWO is gearing up to host its first annual Restaurant Royale on December 13 at The Ivy Room (12 E. Ohio St., #100). In conjunction with Terlato Distell Artisan Spirits, the competition is a bit of restaurant […]

The post Chicago’s Weekly Planner: TWO’s Restaurant Royale appeared first on Dining Chicago.

Dec 08, 2017 05:44 AM

Brussels Sprouts Bucket List in Chicago Restaurants

Your face is freezing and your hands are numb, but on the plus side there's Brussels sprouts. One of the tastiest silver linings that comes with cold weather in Chicago, Brussels sprouts have begun filling up menus all over town, giving us all something to cling to as we combat seasonal affective disorder and brave the merciless, impending chill. These versatile greens make everything worthwhile. Here's where to get your Brussels sprouts fix right now in Chicago.


Pickled Brussels sprouts are very much a thing, and they're featured on the menu at Cafe des Architectes.REstaurant Chef Greg Biggers thinks outside the Brussels box for his autumnal preparation of pickled sprouts with seared Hudson Valley foie gras, sourdough waffle, and pancetta-apple crisp ice cream. Actually, this is so far beyond the box I can't even see the box on the horizon anymore. Leave it to Biggers to wow.


The One Off Hospitality gamut loves a good Brussels sprouts dish. At avec, chef Perry Hendrix makes a mean Brussels sprouts panzanella with Calabrian chiles, golden raisins, and Fiore Sardo cheese. While The Publican's menu changes constantly, one favorite Brussels sprouts preparation is shaving them raw and thin, tossing them in lemon vinaigrette with mint, Parmesan, and charred red onions that have been soaked in balsamic. Sounds about right.


Brussels sprouts at Prairie Grass Cafe
(Brussels sprouts at Prairie Grass Cafe. Photo: Grant Kessler)


Brussels sprouts and pumpkin puree make for a fall-tastic one-two punch at Local Root, the seasonally focused contemporary American spot in Streeterville. For one of their latest examples, free-range Michigan lamb chops are nestled over pumpkin puree and served with shaved Brussels sprouts tossed with bacon and red wine demi glace. Side note: Brussels sprouts with bacon is also available as a holiday dish to-go this season.


Kabocha squash soup is pretty much the most perfect thing you can be eating this season at Kabocha. Duh. The restaurant is so named for the squash that chef/owner Shin Thompson grew up eating as prepared by his mother. He carries on the tradition by putting his own stamp on the ingredient, preparing slow-roasted kabocha squash soup and decorating it with Brussels sprouts leaves, spinach oil, and candied mushrooms.


Miso mustard is the special ingredient that makes jaws drop with MANA food bar's Brussels sprouts salad. The dish is a fall staple at the vegetarian restaurant, wherein Brussels sprouts are shredded and dressed with piquant miso mustard.


Brussels sprouts at Table, Donkey and Stick
(More Brussels sprouts and bacon! At Table, Donkey and Stick)


At Prairie Grass Cafe, Brussels sprouts are king. They reign supreme this time of year as the top-selling side dish, due surely in part to the inclusion of bacon and cheese. The crispy sprouts are outfitted with smoky bacon and Parmesan cheese, adjoined by a bracing splash of basil remoulade.


Is bacon and Brussels sprouts this season's PB&J? Must be, because it's also on the menu at Table, Donkey and Stick. The restaurant is newly featuring Brussels sprouts combined with grilled housemade bacon, buttermilk-fermented onions, smelt anchovy, juniper, and radish.


Here's a recipe for success: Brussels sprouts + apples + pork belly croutons. It's all going down at Sable Kitchen & Bar. Shaved Brussels sprouts and slivers of apples are first strewn in brown butter vinaigrette, then topped with grated lemon zest, Pecorino Romano, smoked almonds, and the killer add-on, pork belly croutons. They're actually made by dicing pork belly, marinating them in buttermilk, dredging in flour, and deep-frying them until crisp and crouton-y.


Last but not least, one of the most incredible Brussels sprouts dishes I've ever tasted can be had at Allium. Here, crispy sprouts are immersed in spicy maple butter, sopping up all that sweet and heady flavor into their toasty nooks and crannies. To finish, the sprouts are flecked with, what else, bacon.


A hip vegetarian restaurant in Wicker Park owned by the team behind the now-shuttered Sushi Wabi. Most of the items on the globally inspired menu come in two sizes. Mana...

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Award-winning chefs Sarah Stegner and George Bumbaris, formerly of the Ritz-Carlton Chicago, showcase the best seasonal ingredients from Midwestern farms in their casual American restaurant in Northbrook. Prairie Grass Cafe's...

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This New American gastro-lounge is located on the first floor of the Palomar Hotel and the kitchen is overseen by Executive Chef Lawrence Letrero. His menu offers sustainable selections from...

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The Sofitel's red-hued, lobby-level restaurant serves American contemporary cuisine with French accents. The menu is seasonal and Executive Chef Greg Biggers works with many local farmers and purveyors to insure...

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Seasons Bar and Lounge has been transformed into Allium, a modern American restaurant tucked inside the Four Seasons hotel. The concept focuses on regional, farm-to-table modern American cuisine.

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The former Bonsoiree space has been reborn into a rustic European restaurant serving chef-driven cuisine inspired by the Alps. Scott Manley is the chef leading the charge, curating a seasonal...

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You'll find seven poutines in one place at this ambitious Streeterville eatery also serving up hearty portions of mussels and frites, breakfast sandwiches, hot brioche sandwiches and more. The quick-service...

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Michelin-starred chef Shin Thompson (for the now-shuttered Bonsoiree) teams up with restaurateur Ryan O'Donnell (Gemini Bistro) for a concept blending American contemporary, French and Japanese influences. Dishes are categorized as...

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