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Eight Reasons to Get Excited About The Promontory Chicago

The Promontory Chicago:

The Promontory Chicago

The Promontory Chicago

The Promontory Chicago’s much awaited debut is finally here, marking a new era of chef-driven dining in Hyde Park.

If recent history repeats itself, Hyde Park is in for a major culinary surge a la Logan Square. The long awaited debut of The Promontory is finally here, marking a bold new era of chef-driven dining in the South Side ‘hood. Considering the owners are also behind Longman & Eagle, the red-hot gastrobar that ignited a gentrification boom in Logan Square, this is big news for Hyde Park and the city at large. Here’s why you should be excited about The Promontory.…………CONTINUE: 

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For more about Chicago Steaks see:

CHICAGO BEST STEAK.COM

From Wikipedia, the free encyclopedia

Hyde Park is a neighborhood and community area on the South Side of Chicago. It is located on the shore of Lake Michigan seven miles (11 km) south of the Chicago Loop.

Hyde Park’s official boundaries are 51st Street/Hyde Park Boulevard on the north, the Midway Plaisance (between 59th and 60th streets) on the south, Washington Park on the west, and Lake Michigan on the east.[4] According to another definition, a section to the north between 47th Street[5] and 51st Street/Hyde Park Boulevard is also included as part of Hyde Park, although this area is officially the southern part of the Kenwood community area. The area encompassing Hyde Park and the southern part of Kenwood is sometimes referred to as Hyde Park-Kenwood.[6]

Hyde Park hosts the University of Chicago and two of Chicago’s four historic sites listed in the original 1966 National Register of Historic Places (Chicago Pile-1 and Robie House).[7] In recent years, Hyde Park has received national attention as the longtime home of U.S. President Barack Obama.

 

 

 

Steakhouse Menus: See Menus From Chicago’s Best Steakhouses

Chicago Steakhouse Menus:

U.S.D.A Prime Steak

U.S.D.A Prime Steak

ChicagoBestSteak.com has a complete listing of Chicago’s great Prime steakhouse’s. ChicagoBestSteak.com lists only Chicago’s Top Steakhouse Restaurants that feature U.S.D.A. prime steak

These steakhouse menus include viewing by the following categories:

Dinner, Lunch, Brunch, Dessert, Bar, Wine and Children’s.

Many of these great restaurants feature several other menu options which are also listed on  ChicagoBestSteak.com’s website.

The word “prime” is a quality grade given by the U.S. Department of Agriculture to describe the highest quality beef and other meats (veal and lamb) in terms of tenderness, juiciness and flavor. Thus, “prime beef” is the favored term to describe the best beef for your steak.

This meat quality grade is given based on a combination of marbling and maturity. Marbling (or flecks of fat within the meat) adds flavor, and younger beef produces the most tender meat. Thus, “prime beef” comes from the youngest beef with the most abundant marbling, visibly so.

As noted in a number of places on this website, less than two percent of all beef produced in the United States will earn the prime designation. It is unlikely that you can pick it up in your local grocery store (although on another page we have identified several places where you can); so, you will in all likelihood need to go to a high-end Chicago steak houses to experience the best beef, again the so-called “prime beef”.

Cooling Off With New Mid-summer Menus

Mid-summer Menus:

Summer (Ice cream sandwich at Chicago Restaurant Unite Urban Grill)

Summer (Ice cream sandwich at Unite Urban Grill)

With mid-summer upon us, restaurants are freshening things up with a slew of new menu additions.

In the heat of summer (or as some misleading news outlets will call it, the “polar vortex” of summer), cravings shift to cooling dishes and drinks that provide solace from the seasonal humidity. No better time for restaurants to freshen things up and cool things off with a bevy of new menu additions. Here’s a tasty roundup of vigorous new dishes to dig into right now.

Unite Urban Grill: This neighborhood stalwart in West Town is embracing summer with new dishes such as watermelon salad with arugula, red onion, heirloom tomatoes, feta, and mint; farro with grape tomatoes, red onion, mozzarella, olives, and honey balsamic; and marinated shrimp skewers with garlic, herb, lemon, and mango salad. To drink, plunge your mouth into the.…………CONTINUE: 

SEE FULL STORY



Nickel and Dime Tea Service Returns

Nickel and Dime Tea Service Returns

(Tea service at The Langham, Chicago)

Tea service

 

 

The Langham, Chicago is soon accepting reservations for their next batch of $.15 tea services.
When was the last time you paid 15 cents for anything? Probably a pack of gum 10 years ago, right? Nowadays, the idea of something costing a nickel and dime seems an antiquated notion. Even the little girl at the sidewalk lemonade stand is gauging customers with $1 cups. Take the Nickel and Dime tea service at The Langham, Chicago as a breath of fresh, aromatic air. Hot on the heels of last month’s much-loved 15-cent tea service, the hotel is bringing it back for July 24. Get those pinkies ready.…………CONTINUE: 

 

 

 

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From Wikipedia, the free encyclopedia

The accepted history[1] of the tea set begins in China during the Han Dynasty (206-220 B.C.). At this time, tea ware was made of porcelain and consisted of two styles: a northern white porcelain and a southern light blue porcelain. It is important to understand that these ancient tea sets were not the creamer/sugar bowl companions we know today. Rather, as is stated in a third-century A.D. written document from China, tea leaves were pressed into cakes or bricks. These patties were then crushed and mixed with a variety of spices, including orange, ginger, onions, and flower petals. Hot water was poured over the mixture, which was both heated and served in bowls, not teapots. The bowls were multi-purpose, and used for a variety of cooking needs. In this period, evidence suggests that tea was mainly used as a medicinal elixir, not as a daily drink for pleasure’s sake.

Historians believe the teapot was developed during the Song Dynasty (960-1279 A.D.) An archaeological dig turned up an ancient kiln that contained the remnants of a Yixing teapot. Yixing teapots, called Zi Sha Hu in China and Purple Sand teapots in the U.S., are perhaps the most famous teapots. They are named for a tiny city located in Jiangsu Province, where a specific compound of iron ore results in the unique coloration of these teapots. They were fired without a glaze and were used to steep specific types of oolong teas. Because of the porous nature of the clay, the teapot would gradually be tempered by using it for brewing one kind of tea. This seasoning was part of the reason to use Yixing teapots. In addition, artisans created fanciful pots incorporating animal shapes.

The Song Dynasty also produced exquisite ceramic teapots and tea bowls in glowing glazes of brown, black and blue. A bamboo whisk was employed to beat the tea into a frothy confection highly prized by the Chinese.

Chinese Yixing Tea Set[edit]

Weekday Planner: Salmon is Served, Tequila Day, Cider BBQ

Salmon is Served, Tequila Day, Cider BBQ, and Coppervine’s Special Wine Dinner

Salmon is Served at Kinmont

Salmon dinner at Kinmont

Salmon-lovers, listen up. Here’s a dinner you won’t want to miss. On Monday, July 21, the Bristol Bay Regional Seafood Development Association, Chefs Collaborative, and Fortune Fish & Gourmet are teaming up for an Alaskan dinner like no other at Ampersand inside Kinmont. Over the duration of the multi-course Bristol Bay sockeye salmon dinner, guests will have the chance to truly embrace the pristine fish. Author Paul Greenberg will also be in attendance discussing his new book, American Catch: The Fight for Our Local Seafood.…………CONTINUE: 

 

SEE FULL STORY

 

 

 

Where to Play (And Eat and Drink) After Work Near the Loop

Where to Play In The Loop:

Where To Play In The Loop

(Pearl Tavern oyster goodness)

Where to Play In The Loop:

All work and no play make Loop office-workers go stir-crazy. The central business district is notorious for offices and after-hours solitude, but part of that has changed over the years as more downtown workers have professed their needs for after-work drinks and dining. It certainly helps mitigate the commute when there’s legit dining and drinking to be had by the office. Help numb yourself from the drudgery of the work week with this handy guide to after-work fun in and near the Loop.…………CONTINUE: 

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Brunch Bites: Troquet River North and The Dawson

Troquet River North and The Dawson

Troquet River North and The Dawson

http://www.diningchicago.com/articles/2014/07/14/brunch-bites-troquet-river-north-and-the-dawson

Start your weekend the French way with Troquet River North’s new brunch menu. The casual neighborhood French nook, nestled inside the Hotel Felix, offers an enriching taste of Paris

with dishes sweet and savory, plus the potential for bottomless mimosas. Never a bad idea. Courtesy of chef de cuisine Tim Davidson, French-inspired fare includes Benedicts heaped

with ham and cider bearnaise, Gruyere-filled crepes, Brie-packed omelettes, croque madames, and pain perdu…….

 

The Dawson implemented weekend brunch a couple months ago, and with promises of Templeton Rye cinnamon rolls and French toast terrine, I paid the West Town restaurant

a visit this past weekend. I always appreciate when a restaurant offers a focused menu, as is the case with The Dawson. It makes me feel comfortable knowing the restaurant

is so assured with themselves that they can hone in on a few.…………CONTINUE: 

SEE FULL STORY

 

Tuesday Night Flights Take Off at Dusek’s

Tuesday Night Flights:

Tuesday Night Flights

(Dusek’s Board and Beer)

Beer and food belong together like Bert and Ernie, peanut butter and jelly, and coffee and doughnuts. The synergy is especially apropos when the beer-food pairings are taking place at Dusek’s Board and Beer, Pilsen’s preeminent destination for craft beer and crafty food. Not only can diners mix and match to their hearts’ desires on the regular with Dusek’s standard menus, but the restaurant makes it easy with Tuesday Night Flights. Every Tuesday at Dusek’s, the restaurant takes the suck out of the early week by offering three bites and three paired beers for a scant $15. It’s all a part of their weekly flights, which showcases a different Brewery of the Month at a bargain price.…………CONTINUE: 

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For more about Chicago Steaks see:

CHICAGO BEST STEAK.COM

From Wikipedia, the free encyclopedia

USA Tuesday Night Fights

USA Tuesday Night Fights is a television boxing show. It aired from October 1, 1982 through August 25, 1998 on the USA Network; at one time it was the longest continually-running boxing show on television.

USA Tuesday Night Fights was hosted by Al Albert and former lightweight champion Sean O’Grady. Bill Macatee was often a substitute announcer for Albert. The show did not employ a regular ring announcer, but several high profile announcers such as HBO’s Michael Buffer, Showtime’s Jimmy Lennon, Jr., and future BattleBots announcer Mark Beiro were featured with Beiro becoming the most frequent toward the end of the run.

The program, for most of its time on air, was sponsored by Budweiser, and often referred to on air as Budweiser Presents Tuesday Night Fights. Pabst Blue Ribbon was also a frequent sponsor of the program, continuing a tradition of the Pabst company sponsoring televised boxing matches.

Like some of its similar fellow boxing programs, Tuesday Night Fights did not emanate from large arenas. Instead, cards usually took place in smaller venues, such as The Blue Horizon in Philadelphia or the ballroom of Casino Magic in Bay St. Louis, Mississippi.

Chefs Butter Up Menus

Chefs Butter Up Menus:

Chefs Butter Up Menus

(Honey Butter Fried Chicken)

Butter is back. Not that it ever went away. But it’s having a major moment in the form of compound butters on menus.

Amidst the hullabaloo about butter coffee (let’s not even get into that and acknowledge its existence), it’s evident that butter is back in a big way. It had some hard knocks over the years due largely to fad diets and Paula Deen’s public antics, but everyone’s favorite fat has come a long way. And dexterous chefs know that not only is butter a peerless resource for enriching dishes, but it serves as a great blank canvas for other flavors in the form of compound butters. Since lipids cling to supplemental flavors so well, compound butters are an excellent way to imbue rich, lustrous sensations to just about anything, from grilled vegetables to pasta, beef, and more. Not coffee. Here’s a salacious, drool-able roundup of compound butters to put in your mouth right now. Like, go eat.…………CONTINUE: 

 

 SEE FULL STORY

For more about Chicago Steaks see:

CHICAGO BEST STEAK.COM

Butter

Butter is a dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

Most frequently made from cows’ milk, butter can also be manufactured from the milk of other mammals, including sheep, goats,buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butteror ghee, which is almost entirely butterfat.

Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (56.9 lb/ft3).[1]

It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the animals’ feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonlyannatto or carotene.

 



 

Weekday Planner: White Wine Dinner, All-American Burgers, Rooftop Lunch, and New Orleans in Logan Square

All-American Burgers:

All-American Burgers, New Orleans-inspired cocktail

(Scofflaw’s New Orleans-inspired cocktail lineup)

Burgers, Dining Chicago Weekday Planner: Burgers  Weekday food and drink planner for Chicago: July 15-July 18.White Wine DinnerWhite wine and al fresco dining go together like beaches and sunburns. Ah, summer. Head up to the roof at Little Goat on July 17 for an apropos white wine dinner, featuring three courses of summery, wine-paired food. Fresh Vines will be in attendance to mingle with guests and talk shop. Tickets for the event cost $65 per person.…………CONTINUE: