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Two Restaurants Roll Out Bakery Programs

Restaurants Roll Out Bakery:

Chicago Restaurants Roll Out Bakery Programs

Bakery

Duran European Sandwiches and HotChocolate both implement bakery and cafe programs.

Bakery: When carbs are innately a restaurant’s bread and butter, then it makes sense to expound upon the idea with a supplemental bakery program. Such is the thinking at two restaurants rolling out bakery programs and augmenting their regular menus with pastries aplenty. Say hello to the sweet new wares coming atcha from Duran European Sandwiches and HotChocolate

Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] The most common baked item isbread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre”.[2] Baking can be combined with grilling to produce a hybrid barbecuevariant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

Because of historical social and familial roles, baking has traditionally been performed at home by women for domestic consumption and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are an important but common food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called abaker.

Weekday Planner: Monthly Lobster Rolls, Vegetarian Tasting Menus, Choucroute Series, and Guest Bartender Series

Monthly Lobster Rolls at Bow & Stern Oyster Bar:

Monthly Lobster Rolls at Bow & Stern Oyster Bar

Monthly Lobster Rolls

 

Monthly Lobster Rolls:

Dining Chicago Weekday Planner: Weekday food and drink planner for Chicago: July 28-August 1.

Rising to the lseafood-loving needs of the West Town neighborhood, Bow & Stern Oyster Bar is bringing back its cultishly adored lobster rolls for one night a month. The last Thursday of every month (that’s this Thursday, folks), Bow & Stern is serving up shellfish sammies for $18 a pop. The crowd-pleaser is made with Maine lobster, lemon aioli, Calabrian chile, parsley, tarragon, and grilled red onion on a buttery New England-style roll. Naturally.

First Taste: mas

First Taste: mas

First Taste: mas


(Cemitas sandwich at mas)

The Space

The most modern part of mas is the space, a slick and comfortable dining room divvied into two sections on either side of the host stand. Compared to the clamorous bars and restaurants lined up along Restaurant Row, mas is a pleasant and calming diversion from the melee. The space is fairly large, sunny, and relaxed, offering a nice backdrop for a meal of tacos, cemitas, and guacamole. There’s a small bar along the back wall, which looks a little depressing compared to most boisterous bars in the area, but it will do. Seating otherwise is comfortable and arranged as such so as to make it easy to converse with your dining partner and have a private experience.

The Food

The food at mas leaves me mostly wanting.…………CONTINUE: 

SEE FULL STORY

For more about Chicago Steaks see:

CHICAGO BEST STEAK.COM

Cemita

The cemita is a sandwich originally from Puebla, Mexico. The name can refer to the bread roll it is served on as well.

The cemita, also known as cemita poblana, derives from the city (and region) of Puebla.[1][2] The word refers to the sandwich as well as to the roll it is typically served on, a bread roll covered with sesame seeds. The bread is made with egg, and resembles brioche.[3] Additionally, the ingredients usually are restricted to sliced avocado, meat, white cheese, onions, the herb pápalo and red sauce (salsa roja).[1] In modern times it has appeared on the streets of New York, Los Angeles, and other cities with Mexican food vendors.

The most popular meat in a cemita is beef milanesa, a thinly pounded and deep-fried piece of beef. Cueritos (pickled pig skin), queso de puerco (pork head cheese), and carnitas (stewed pork) are also popular. The cheese is often panela, a bland white cheese with the consistency of fresh mozzarella. Quesillo, a Mexican string cheese, is also used.

Although the name is the same, there are diverse types of cemitas depending on the region. The cemita of Sahuayo,Michoacán, is a smooth bread, without sesame seeds and including piloncillo. Its flavor is somewhat sweet and very flavorful; usually it is accompanied by a glass of milk, a corn flour drink (atole), or some sort of hot drink. It is not used like a sandwich.

Sweet of the Week: Nutella Baklava at Travelle

Nutella:

Nutella (Travelle does baklava right)

(Travelle does baklava right)

Baklava at Travelle:

Let’s get one thing straight. I would eat Nutella smeared on literally anything and be happy about it. The nefarious chocolate-hazelnut spread usurps any and all pretenses on its way to gustatory, gluttonous glory. There’s a reason it’s cited as one of the mightiest guilty pleasures, or why Eataly reserves an entire dessert station for it. Nutella is religion. Which is why when I see Nutella on a composed dessert menu, I bow down and order it. Especially when said dessert is the Nutella baklava (!) at Travelle.

From Wikipedia, the free encyclopedia

Pietro Ferrero, who owned a bakery in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of “Pasta Gianduja” in 1946. This was originally a solid block, but Ferrero started to sell a creamy version in 1951 as “Supercrema“.[2]

In 1963, Ferrero’s son Michele Ferrero revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was renamed “Nutella”. The first jar left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.[3]

In France, senator Yves Daudigny proposed a tax increase on palm oil from €100 to €400 per metric tonne. At 20%, palm oil is one of Nutella’s main ingredients and the tax was dubbed “the Nutella tax” in the media.[4]

World Nutella Day is February 5.[5]

On 14 May 2014, Poste italiane issued a 50th anniversary Nutella commemorative stamp.[6][7] The 70 Euro cent stamp was designed by Istituto Poligrafico e Zecca dello Stato and features a jar of Nutella on a golden background.[6] Ferrero held a Nutella Day on 17 and 18 May to celebrate the anniversary.[8]

Brunch Bites: FIG & OLIVE and MAX’s Wine Dive

FIG & OLIVE:

FIG & OLIVE

FIG & OLIVE

Thanks to FIG & OLIVE’s illustrious new brunch menu, diners can get a feel for the Riviera Coast in the Gold Coast. Weekend brunch at this gorgeous new downtown destination pays homage to the Riviera and Mediterranean coastal regions with a collection of wholesome, seasonal, and fresh dishes. The menu is pretty massive and potentially overwhelming, but bear with me. There’s crostini, carpaccio, and soups to start, followed by appetizers, salads, and egg dishes, which include French omelettes, quiche Lorraine, and South of France poached eggs with salmon, toasted crostone bread and scallion-harissa spread. Sweet options include French toast with strawberry-rhubarb compote, pearl sugar-studded waffles, and assorted breads and croissants. For lunchier fare, there’s bruschetta, panini, burgers, raw bar items, steak frites, salmon tartare, and lots more. There’s even a nice selection of thoughtful mocktails.…………CONTINUE: 

 

 

SEE FULL STORY

 

 

FIG & OLIVE

Laurent Halasz, the founder of FIG & OLIVE, envisioned an urban space embodying his origins from the South of France, and the 10,000 square foot dining destination features a variety of unique spaces that capture this essence of the French Riviera. With natural limestone and white stucco walls surrounding an open-exhibition kitchen, an expansive lounge and bar, a crostini station, and an open-air garden terrace, this location is perfect for an informal or elegant gathering. FIG & OLIVE embodies a passion for the best olive oils, flavors, and cuisine from the Riviera and Coastal regions of the South of France, Italy, and Spain. Executive Chef Pascal Lorange’s menu highlights the unique olive oils, paired with each dish and used in place of butter.

Weekend Planner: Cocktail Class, Juice-Bao Tasting, Hemingway Cake, and Formento’s Sunday Supper

Cocktail Class:

Cocktail Class (Harvest Juicery's wholesome wares)

(Harvest Juicery’s wholesome wares)

Cocktail Class:

Juice and Bao Partnership

Just when you thought you couldn’t love Wow Bao anymore, they team up with Chicago’s first cold-pressed juicery for a wholesome new partnership. Harvest Juicery beverages are now available at most Wow Bao locations, in flavors featuring pear-pineapple-ginger-thyme and watermelon-cayenne-basil. Both the perfect supplements to an onslaught of doughy decadence. To celebrate this esteemed new partnership, the duo is hosting a bao and juice tasting at Harvest Juicery on July 26 at 11:00 a.m. Chef/juicer Krissy Sciarra will lead attendees on a tasting tour of the shop, lending expertise on how to craft wholesome juices at home. Following the juicing, the Bao Mobile will dole out complimentary lunch. Tickets.…………CONTINUE: 

SEE FULL STORY

For more about Chicago Steaks see:

CHICAGO BEST STEAK.COM

When used to refer to any generic alcoholic mixed drinkcocktail may mean any beverage that contains two or more ingredients if at least one of them contains alcohol
The origin of the word cocktail is disputed.The first recorded use of the word cocktail not referring to a horse is found in The Morning Post and Gazetteer in London, England on March 20, 1798:[2]

Mr. Pitt,
two petit vers of “L’huile de Venus”
Ditto, one of “perfeit amour”
Ditto, “cock-tail” (vulgarly called ginger)

The Oxford English dictionary cites the word as originating in the U.S. The first recorded use of the word cocktail as a beverage (possibly non-alcoholic) in the United States appears in The Farmer’s Cabinet on April 28, 1803:[3]

Drank a glass of cocktail—excellent for the head…Call’d at the Doct’s. found Burnham—he looked very wise—drank another glass of cocktail.

The first definition of a Cocktail by Harry Croswell

The first definition of cocktail known to be an alcoholic beverage appeared in the May 13, 1806, edition of The Balance and Columbian Repository, a publication in Hudson, New York, in which an answer was provided to the question, “What is a cocktail?”. The editor Harry Croswell replied:

Cock-tail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called bittered sling, and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a democratic candidate: because a person, having swallowed a glass of it, is ready to swallow any thing else.[4]

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: 

SEE FULL STORY

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: 

 

 

 

SEE FULL STORY

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]