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Weekly Planner: Brunch News Edition

Brunch News Edition Lowcountry Adds Brunch Fasten those bibs, because brunch is served at Lowcountry. The South Loop outpost of the boil-in-a-bag seafood concept, which specializes in Cajun-style shellfish, has added weekend brunch to its popular portfolio. A slight departure from its usual eat-with-your-hands bag-centric menu, the brunch offerings span a spectrum of Southern comforts, from […]

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Jun 18, 2018 09:51 PM
Best Restaurants in Boystown

With June being Pride Month, there’s no better time of year to spend dining and drinking in Chicago’s Boystown neighborhood. The vibrant Lakeview area enclave is best known perhaps for its clubs, drag brunches and rainbow pylons, but the neighborhood is becoming a serious dining destination in its own right, thanks to restaurants like these: […]

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Jun 11, 2018 10:32 PM
Weekly Planner: Taco Joint’s Specials and ROOF on theWit’s Movie Series

Happy Hour at Punch Bowl Social Happy Hour at Punch Bowl Social Happy hour is the happiest of all when you’re surrounded by bowling alleys, bocce courts, karaoke rooms and dart boards. The West Loop’s brand new Punch Bowl Social, a behemoth dining and gaming complex out of Denver, has jumped on the happy hour bandwagon, […]

The post Weekly Planner: Taco Joint’s Specials and ROOF on theWit’s Movie Series appeared first on Dining Chicago.

Jun 05, 2018 06:53 PM

LondonHouse Chicago Gives Banh Mi a Chicago Makeover

This summer, the iconic Vietnamese banh mi sandwich soars to new heights, literally, as part of a tartine flight at LondonHouse Chicago’s LH Rooftop. The rare dish photogenic enough to distract from the Downtown views, this isn’t just any banh mi either. Rather, it’s a banh mi inspired in part by grandma and mashed up with a Chicago-style hot dog, all courtesy of executive chef Jacob Verstegen. 

 

LondonHouse
Banh mi at LH Rooftop

As he was conceptualizing the open-faced sandwich flight, one idea that came to mind for Verstegen harkened back to early lunch memories. “When I was a kid, my grandma made this ham spread sandwich that was awesome,” recalls the chef. “My grandma lived on a farm, and she’d always have ham hocks in the freezer, so she’d boil them, whip them and make a spread out of it.” Considering ham hock spread is similar in flavor and texture to the pork pâté traditionally smeared on banh mi sandwiches, it triggered a lightbulb for Verstegen. 

Rather than layer his banh mi with conventional accompaniments, the chef opted to put a Chicago-style spin on it, fusing the Vietnamese sandwich with flavors and components from a Chicago-style hot dog. Using a mini poppy seed bun as the base, he fills it with ham hock spread, pickled carrots, pickled daikon, cilantro and chili aïoli. There’s even neon green relish, which he makes by pureeing dill pickles and setting the juice like a jam before folding in pickled cucumbers, preserving that bright green color familiar to local hot dogs. Even the daikon radish gets a neon hue, thanks to an acidic pickling infused with fresh turmeric. “It goes really well with the ham; the acid really balances it all out,” says Verstegen.

 

LondonHouse
View from LondonHouse's LH Rooftop

“This whole dish is kind of like a combination of all the different styles I’ve cooked,” explains the chef, whose experience includes stints in Japanese cuisine, American fare and classic French training. Combined with a few other open-faced sandwiches as part of a flight, including a cheese bread spread with ‘nduja and a savory “pop tart” made with ham, absinthe and mustard, this neoteric banh mi perfectly exemplifies the eclectic career of an inspired chef. 

Neighborhoods:

Experience the rooftop venue of Chicago’s first and only tri-level rooftop bar offering views of the Chicago River and Mag Mile. Located atop the newly opened LondonHouse hotel at the...




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