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Off Site Bar Dining, Forbidden Root Beer, Latin Dance at Prairie Grass Cafe, Lunch at Ani

Off Site Bar Dining, Forbidden Root Beer:

New Off Site Bar Dining

New Off Site Bar Dining

 

Daily Dining at Off Site Bar

New happenings are afoot by Longman & Eagle‘s executive chef Matthew Kerney, who’s implementing a new daily menu at adjoining Off Site Bar. Available starting at 5:00 p.m. nightly, the menu promises to change seasonally and conceptually, with the first iteration inspired by party snacks from the ’70’s. Dig into housemade beef jerky, smoked cocktail weenies with smoked cheddar-bourbon Mornay, deviled ham with cheese crackers, Swedish meatballs, oysters Rockefeller, and more.

Forbidden Root Beer Dinner

No better way to bolster your weekday than with a bevy of botanical beers. The boozy wares from Forbidden Root step into the spotlight at Belly Shack for a beer dinner on April 20. Brewed with ingredients like herbs, blossoms, stems, honey, flowers, and roots, Forbidden Root boasts a botanical slant with its unique beers, which should pair nicely with the zesty, eclectic cuisine at Belly Shack. Four beers will be sipped during the dinner, including Sublime Ginger Beer, Forbidden Root, Shady Character, and Divine Mud, along with dishes like BBQ beef brisket, smoked sausage, udon mac & cheese, baked beans with bacon, cheddar-jalapeno corn bread, cabbage slaw, and corn with curry mayo.

Dry-aged Beef Day, Wine 101, Pisco Sour Class: Weekend Planner

Dry-aged Beef Day, Wine 101, Pisco Sour Class: Weekend Planner

Dry-aged Beef Day, Wine 101, Pisco Sour Class

Dry-aged Beef Day, Wine 101, Pisco Sour Class

 

Dry-aged Beef Day at Eataly

Beef up your weekend with a visit to Eataly on Dry-Aged Beef Day, Friday, April 17. For one day only, Eataly is showcasing dry-aged beef by offering two cuts of prime dry-aged beef at bargain prices, aka 50% off. Typically $29.80 per pound, Eataly’s prime dry-aged bone-in ribeye will be marked down to $14.90 per pound, while the prime dry-aged tomahawk ribeye will be $24.80 per pound, down from the regular $38.80 per pound. Both cuts hail from Diamond Creek Ranch in Kansas. Since dry-aged beef is aged in controlled open-air environments for extended periods of time, allowing enzymes to break down proteins and tenderize the richly flavored meat, butchers at Eataly suggest preparing dry-aged beef simply and cleanly, so as to preserve and highlight the flavor and quality of the meat…………CONTINUE:  

 

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For more about Chicago Steaks:

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Barn & Company and Dollop Bake Shop: Brunch Bites

Barn & Company and Dollop Bake Shop:

Barn & Company Benedict and Dollop Bake Shop: Brunch Bites

Barn & Company Benedict and Dollop Bake Shop: Brunch Bites

Barn & Company and Dollop Bake Shop

Brunch is a booming business in Chicago, and it can be hard to navigate the ins and outs, especially when so many strollers are blocking the way. Each week we highlight some of the most notable brunch news and dining happenings around town. Here are your latest brunch bites.

 

In this week’s batch of brunch bites, Barn & Company amps up brunch with barbecue and the Dollop Coffee brand embraces pastries.

Brunch and barbecue, as two comfort food keystones, go hand-in-hand. Barn & Company in Lincoln Park realizes this, understands it, and celebrates the synergy between brunch and barbecue…………CONTINUE:  

 

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For more about Chicago Steaks:

CHICAGO BEST STEAK.COM

Where to Dine and Drink Al Fresco

Dine and Drink Al Fresco

 

Dine and Drink Al Fresco (Sumi Robata)

Dine and Drink Al Fresco (Sumi Robata)

With the fickle wintry spring we’ve had in Chicago, it’s about time patio season is here to stay. Check out some of the best spots to dine and drink al fresco around town.

 

Feels like warm weather is finally here to stay (through the summer at least). Per usual, Chicagoans are ravenous for outdoor dining, and with so many restaurants

offering al fresco options, it takes a special place to stand out. From zen patios to neighborhood terraces, here are a few new options to savor this season…………CONTINUE:  

 

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For more about Chicago Steaks:

CHICAGO BEST STEAK.COM

 

Hit a Hot Dog Home Run

Hit a Hot Dog Home Run:

Hit a Hot Dog Home Run (La Sirena Clandestina)

Hit a Hot Dog Home Run (La Sirena Clandestina)

 

It seems like just yesterday baseball season was ending. That’s probably because baseball season lasts 13 months out of the year. At any rate, opening day of Major League Baseball is in fact just around the corner on April 6, so it’s time to rev up those ballpark cravings again. Chief among those cravings? Good old fashioned American hot dogs. Or better yet, inventive hot dogs that are sure to hit a home run in your mouth. Take a bite out of one of these snappy sensations in Chicago:

At La Sirena Clandestina, chef John Manion hits it out of the park — seriously, I could go all day with the baseball puns, they write themselves — with his Cachorro Quente, a Brazilian-style hot dog with black beans, malagueta mayo, pickled fresnos, and mustard sauce. It’s basically a Chicago dog that went on vacation to Brazil and liked it better there so it decided to adopt the local garb. The fresnos bring the sensation of the pickle and the spice simultaneously, while the mustard sauce is a thoughtful replacement for standard mustard, and the malagueta pepper mayo heats things up a bit more. Black beans are a nice addition, especially since their innate creaminess serves to temper the heat and enrich the dog. See what I mean about hitting it out of the park?

When Hot Doug’s closed up shop, leaving a severe void in Chicago’s wildly unique hot dog gamut, the one place likely enough to fill that niche was…………CONTINUE:  

 

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For more about Chicago Steaks:

CHICAGO BEST STEAK.COM

Peterson Garden Project Gears Up for Plant and Bake Sale

Peterson Garden Project:

Peterson Garden Project

Peterson Garden Project

Fourth Annual Plant Sale and Bake Sale runs May 15 through May 17.
Bake sales, much like lemonade stands and school busses, are usually reserved for our childhood, which is a damn shame because you can’t get any cuter or homier than a bake sale.
 Peterson Garden Project is bringing back the good old fashioned bake sale ethos by combining them with plants for a weekend-long even at the Peterson Garden Project
Learning Center (4642 N. Francisco Ave.). Going into its fourth year, Peterson Garden Project’s annual Plant Sale & Bake Sale features heirloom seeds and wholesome baked goods together at last.
 The pastries are courtesy of bakeries and pastry chefs from throughout Chicago, served as sweet treats alongside seedlings for Peterson Garden Project plant showcase…. In terms of baked goods, this is far beyond your standard elementary school shindig. There will be dozens of small items, cakes, cupcakes, bread, scones, croissants, caramels, and more. ………CONTINUE:  

 

National Grilled Cheese Month: Top Cheese

National Grilled Cheese Month:

National Grilled Cheese Month (South Water Kitchen)

National Grilled Cheese Month (South Water Kitchen)

April marks National Grilled Cheese Month, so it’s time to get cheesy.

 

April may be known for spring showers and tomfoolery, but more importantly: grilled cheese. Mmhmm, April is National Grilled Cheese Month, marking a 30-day ode to the great American comfort food. The rare food to transcend age groups, beloved by children and adults alike, grilled cheese has earned itself a month-long celebration. Do so by eating all the grilled cheese you can. In a city rife with grilled cheese, here’s a guide to some of the best cheesy sandwiches in Chicago:

South Water Kitchen: As if the grilled goodness at South Water Kitchen — made with pear, Brie and blueberry jam — didn’t merit a visit as is, the restaurant is celebrating Grilled Cheese Month with a promotion that runs the entirety of April. Chef Roger Waysok and bartender Dan Rook have teamed up to offer a new grilled cheese and craft beer pairing special every day of the month for lunch and dinner (beer pairing at dinner only). Examples of pairings include the BAT grilled cheese with bacon, avocado, and tomato, and a bacon jam-white cheddar version. At dinner, Waysok will make an appetizer version of the sandwich to pair with one of the beers. Plus, the famed pear-Brie-blueberry grilled cheese will still be available daily, and deserving of your cravings…………CONTINUE:  

 

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For more about Chicago Steaks:

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Ukrainian Village ,  Gold Coast ,  Southport Grocery & Cafe ,  Lakeview ,  Andersonville , Loop ,  South Water Kitchen ,  grilled cheese ,  Da Lobsta ,  Bite Cafe ,  m. henry ,  The Pony , National Grilled Cheese Month

Taste of Sardinia, After-work Specials at A10, Farmer’s Dinners

Taste of Sardinia, After-work Specials at A10, Farmer’s Dinners

Taste of Sardinia, After-work Specials at A10

Taste of Sardinia, After-work Specials at A10

Taste of Sardinia, After-work Specials at A10, Farmer’s Dinners

Traveling to Sardinia is a lot more economical when there’s no airfare involved. Instead, head to Labriola Ristorante & Cafe on April 14 for the Taste of Sardinia wine dinner, a deep dive into the flavorful stylings of this lush Italian region. Hosted by executive chef John Caputo and Fabio Pibiri of Buon Gusto, the dinner pairs four courses of food with Sardinians wines and a little bit of education along the way.

Happy hours are especially elating when they stretch out for a few hours. Everyday from 4:00 p.m. until 7:00 p.m., prepare to get happy at A10,

 

Farm-to-table cuisine steps into the spotlight every Wednesday at The Local Chicago, beginning April 15. The new Farmer’s Dinner series…………CONTINUE:  

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For more about Chicago Steaks:

CHICAGO BEST STEAK.COM

 

Benny’s Chop House, Mike Clark: The Steakhouse Interview Chicago

Benny’s Chop House, Mike Clark: The Steakhouse Interview Chicago

 

Benny’s Chop House, Mike Clark: The Steakhouse Interview Chicago

Benny’s Chop House, Mike Clark: The Steakhouse Interview Chicago

During his 20 years of managing some of Chicago’s highest-volume kitchens, Mike Clark has worked in the likes of Gibsons Bar & Steakhouse, RL Restaurant and Tavern at the Park. He was, in fact, the founding chef/partner of the Gibsons Group Restaurants and developed their menu concepts, which means that when he talks about red meat, everyone listens:

 

Benny’s Chop House is more than a great steakhouse. It’s a great restaurant that serves steak better than most!

What is your favorite cut of steak? Why?

The dry-aged, 60-ounce ribeye because it has a wonderful tenderness and the dry age gives it an extra beefiness. Also because it comes from the rib (of the cow), the marbling gives it an extra juiciness. The fat melts out in the meat, which gives it a definitive flavor.

Do you prefer dry- or wet-aged steaks?

Benny’s caters to a sophisticated market and dry-aged steaks are the leading items on the menu. There is a more complex flavor in the dry age. The wet age is still dominant in sheer numbers though (in the industry).

How do you like your steak prepared? Why?

 

I like mine medium rare because it captures all that flavor the beef has naturally. As the temperatures get higher, it loses its juiciness that carries the flavor.
What are some of your favorite offbeat pairings with steak?

At Benny’s, we do this fabulous pork fat bacon. It is made with Berkshire pork belly out of Missouri. I also love pairing steaks with mushrooms and our signature hash browns, which make you feel totally satiated.

What do you feel are some of the most underrated steak cuts?

The skirt steak is underrated even though it’s risen in popular. It has a fabulous flavor to it, and the prime skirt steak we use has a wonderful marbling. It’s a lower-cost steak. It has certainly really risen in popularity. It’s risen in terms of its acceptance at all levels of dining. It’s always been a favorite of old Jewish and Greek diners.

What are some of the challenges when dealing with large parties when everyone orders a steak and wants it cooked to different temperatures?

 

Since everything else is going on in the kitchen as well, you want to be certain that all the other tables don’t fall behind. The broiler cooks will manage the different temperatures from the broilers. They analyze the field, they manage the separate cuts of meat on the broiler. Medium is the most popular, so you put them in a particular spot. You keep track of them. You dedicate particular areas of the broiler to specific temperatures.

 

I love that you have so many non-steak choices at Benny’s. What is one of your favorites? What are the best sellers?

We bring in hard shell lobsters from Canada. It’s a beautiful non-steak dish and available much of the year on our menu. The Alaskan halibut is the most wonderful piece of fish I can imagine. You can minimally season it and it’s a wonderful option to having beef at the restaurant. It comes from a fishery that is well managed by the government.

Benny’s Chop House, Mike Clark: The Steakhouse Interview

III Forks Wagyu, Whiskey, & Wine Dinner with David Lissner

III Forks Wagyu, Whiskey, & Wine Dinner

III Forks Wagyu, Whiskey, & Wine Dinner

III Forks Wagyu, Whiskey, & Wine Dinner

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III Forks Chicago hosted a first of its kind dinner on March 4th as over 20 of Chicago’s best steakhouses were represented at the Wagyu, Whiskey, & Wine Dinner.  III Forks Chef/Proprietor Billy Caruso and Executive Sous Chef Cedric Harden showed off their culinary talents to the VIP crowd of Chicago chefs, owners, industry experts, and media.   The night featured cocktails from Beam Brands, wine from Francis Ford Coppola, and Strube Ranch GMS 8+ Wagyu.  5th generation rancher Tia Strube-Able addressed the group, telling tales of how the Strube family raises their prized Wagyu beef in Pittsburg, Texas.

 

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The menu impressed the group from start to finish, perfected executed by the staff at III Forks.  Guests were greeted with Punch d’Amato, a Jim Beam Bonded Citrus Punch.  Seared Scallops topped with Bacon Jam got the dinner going as the staff at III Forks poured Director’s Cut Chardonnay.  The dinner’s second course of Foie Gras Torchon with Apricot Marmalade, Grilled Brioche & Wagyu Marrow Bones with Fruit Mostarda got the group’s attention as servers poured Director’s Cut Cabernet Sauvignon.  The main course took things up a notch, forcing every guest to photo the Strube Ranch Wagyu Strip Loin

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