The Bedford’s signature seared scallops dish changes with the seasons. This spring the West Town supper club is pairing the shellfish with cauliflower soubise, spring succotash and soubise and topped with crispy shallots, $24.
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       David Lissner Publisher |
Since they opened nearly a decade ago, Dunlay’s on Clark in Lincoln Park has served this brunch item, which they bill as the “World’s Best Fried Egg Sandwich.” They cook the eggs in bacon grease and layer them with bacon, mayo, cheese and tomato on thick marble rye (the better to sop up the yolk [...] From 3 to 5 p.m. daily, Taco Joint Urban Taqueria and Cantina in River North offers a new taco “happy hour.” Select any three tacos of Chef Edgar Torres’ tacos for $5 Choices include a variety of braised and grilled meats, such as barbacoa (beef brisket); cochinita (Yucatan style pulled pork) garnished with pickled red [...] Ramps and guanciale flatbread, slathered with hazelnut-ramp pesto and topped with grilled ramps, smoky guanciale and bits of preserved lemon, $16.50 at The Peasantry in Lincoln Park. Bill Dugan from The Fishguy Market in Irving Park writes: “My girlfriend, Tracy, and I have been digging ramps near my home in Michigan for the past ten years or so…. We just completed a two-week process making kimchi using the stem, bulb and leaves. It adds a more succinct flavor than bulb garlic and [...] Spring sensation: Grilled asparagus dressed with rhubarb kimchi, guajillo ricotta, Serrano ham, pea shoots and sesame, $6 on Chef David Dworshak’s spring menu at Takito Kitchen in Wicker Park. Chef Gretchen Hollen’s Poag burger, $10, at Poag Mahone’s in the Loop is made from 100-percent grass-fed beef raised on an American family farm without antibiotics or hormones. The farm is certified for high animal welfare and its cattle are raised without confinement. Anatra e bigoli, this weekend’s special at Merlo on Maple on the Gold Coast starts with fat bigoli pasta, a traditional noodle from the Veneto region of Italy. It dates at least to early 16th century, when it was mentioned in Libreto de Tutte le Cose che se Manzano by Johannes Michael Savonarola. Chef Silvia [...] Scotch eggs at SmallBar Division in Ukrainian Village feature pork sausage wrapped around hard-cooked eggs, deep fried and served with confited garlic aioli. $5. Certified Master Chef Alain Roby of All-Chocolate Kitchen in Geneva created this masterpiece of spun sugar, along with a variety of other Easter confections, including handmade chocolate bunnies up to 2-1/2 feet tall, constructed of Grand-cru chocolate ($9.95–$225), sugar-blown robin’s nests with a chocolate truffle egg inside ($32), handmade chocolate eggs complete with sugar-blown bows [...] |
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