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Artango’s Thanksgiving Dinner Will Please the Norbert in Your Life

Artango is making life easier for us by serving food that is going to make all of us happy. Add to that the bonus that we don’t have to cook, or clean up, and we’re all going to split the bill, so it’s actually a very economical way to enjoy each other’s company. On Thanksgiving Day, […]

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Nov 09, 2018 09:37 PM
Sneak Peek: The Darling Also Has a Little of the, Um, Daring

Lindsey Marks – who performs burlesque as Lady Jack – is chatting in front of a large Alice in Wonderland painting in the downstairs dining room at The Darling, on W. Randolph St.. This new space, owned by Sophie Huterstein, who also owns L.A.’s The Wellesbourne, is next door to J.P. Graziano, purveyor of exceptional Italian […]

The post Sneak Peek: The Darling Also Has a Little of the, Um, Daring appeared first on Dining Chicago.

Nov 07, 2018 09:50 PM
What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots!

It doesn’t seem that Scotch whisky would be a great pairing with food: the spirit is big, sometimes smoky and seems like it could steamroll all but the most powerful flavors. But you might be surprised how well Scotch can pair with foods. We were eager to try pairing Scotch whisky with Scottish-type food It […]

The post What Food Pairs with Scotch Whisky? At Chicago’s SideDoor, Lots! appeared first on Dining Chicago.

Nov 01, 2018 09:15 PM

Sweet of the Week: Strawberry-rhubarb Pop Tart at Bake

Having a soft spot for Pop Tarts poses a problem. As someone who writes and edits about food for a living, my palate is supposed to know better than to look fondly upon boxed Pop Tarts. Yet I have an unshakeable love for brown sugar and cinnamon Pop Tarts, and blueberry ones, and cherry ones, and chocolate ones. You get it. Problematic. But what happens when a bakery makes their own "pop tarts" in-house, with wholesome ingredients and actual pie dough? My world improves exponentially, that's what. Bake impresses yet again with their peerless penchant for refined Americana confections, with a new strawberry-rhubarb pop tart that sings of spring and nostalgia in the same breath. 

 

Bake
Bake



The fantastic thing about the pop tarts at Bake is the dough, which is miles ahead of the bland, pale "dough" found in grocery store boxes. At Bake, they opt for chewy and buttery pie dough, rolled out just thin enough to easily erupt with fruit filling, yet thick enough so as to remain at the forefront. The dough is not merely an afterthought or a vehicle for delivering frosting, it's flavorful all its own. But it gets drastically better when crimped around tangy strawberry-rhubarb preserves, which taste like a sugared farmers' market, and when draped with a thin patina of sweet frosting. A sprinkling of rainbow jimmies is the final touch, solidifying Bake's pop tart as a nostalgic dream come true. 

- Matt Kirouac

Tags: bakedessertpastrypop tartBucktown
Neighborhoods: Wicker Park

Husband-and-wife chef team whip up signature pastries and desserts at this tiny Bucktown bakery with attitude. Signature sweets include the Brownie Nut Pie, chocolate chip orange breakfast bread, malted caramel...

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