Friday, October 8, 2010

giordano's, chicago il

http://www.giordanos.com/
730 north rush street. chicago, il
friday october 8th 2010, 12pm-1:15pm


our trip to chicago would have been incomplete without a stop for some chicago style pizza. being that it was a short walk from our hotel, we chose giordano's. we have eaten here a few times before, and have always really enjoyed their famous stuffed pizza



we arrived around noon, and feared that there may be a wait for table since it was a friday. the restaurant was quite full, but luckily there was a table available for us. after waiting roughly ten minutes, we were brought water and menus. we had an idea of what we wanted, and quickly put in our order. due to the thickness of the pizzas, they take around forty minutes to cook. giordano's offer both thick and thin crust pizza's, salads, pastas, and sandwiches. they also have a full bar with a decent beer selection.



we started off with some hot wings, which were good, but certainly not great. the sauce had a decent amount of spice to it without being overbearing.


for our pizza, we spilt a small stuffed crust with peperoni. the stuffed crust is what giordano's is known for, and it never disappoints us. the crust is buttery, flakey, and reminiscent of a pie crust. in true chicago fashion, the sauce is poured on top of the cheese, making this a very difficult pie to eat without a knife and fork!


like i said above, we ordered the small pizza, and we were unable to finish the final two pieces. the menu says it serves 1-2 people, but this pie could easily feed four, especially if an appetizer is eaten prior.

Giordano's on Rush on Urbanspoon

Thursday, October 7, 2010

riccardo trattoria, chicago il

http://www.riccardotrattoria.com/
2119 n clark st, chicago il
thursday october 7th 2010, 5:00pm-6:20pm



riccardo trattoria is a great italian restaurant located in chicago's lincoln park neighborhood. named after owner and chef riccardo michi, the restaurant boasts a very extensive menu featuring authentic italian cuisine. this night marked our second visit to riccardo trattoria.


since we were attending the jimmy eat world concert at the riveira theatre later that evening, we made an early dinner reservation for 5pm. we arrived just a few minutes late, and had the place to ourselves. our server, a man in his late twenties, poured our water, and went over some the nightly specials and featured menu offerings.



a complimentary portion of tomato bruschetta was brought to the table to start things off. although it was not something i would normally order, i really enjoyed the bruschetta. the tomatoes had a nice tang to them, and the toasted bread was perfectly crisp.







before the appetizers arrived, a wonderful warm fresh bread was served. the standard olive oil was offered for dipping.



our first appetizer for the evening were the foie gras and porcini mushroom crostinis. as the name suggests, this was toasted bread topped with foie gras and porcinis. the crostinis were pure decadence. my wife was only able to eat two bites before determining them too rich. this bode well for me, and i slowly consumed the remainder of the appetizer.



next up were the bacon wrapped grilled sea scallops with fried leeks in a lobster bisquet. although there were only three scallops, they were enormous, and easily took four or five bites each to finish. although scallops wrapped in bacon is not an uncommon offering, this was our first time eating them, and they are something i would not hesitate to order again. the lobster bisquet the scallops were bathed in was also terrific, and i used the fried leeks to soak up as much of it as i could.



for my entree, i selected the penne with langoustine lobster and rock shrimp served in a spicy imperial tomato sauce. this was a great dish with no shortage of seafood. served with the shell still on, the langoustine was sweet and delicious. the tomato sauce had a bit of a kick to it, but not nearly enough to overpower the crustaceans.




my wife's main course was the lobster and crab ravioli in a saffron cream sauce with scampi meat. this was another excellent seafood based course. at this point, i was feeling quite full, and cannot accurately comment on the few bites i sampled. my wife said she enjoyed the dish, and ranks it in the upper echelon of seafood raviolis she has experienced.



although we were both very full, we can always make room for dessert. named cioccolatissimo, my dessert was a warm chocolate cake with a liquid chocolate center. the cake is served in a vanilla coulis with fresh blueberries. although i can find no specific faults with the dessert, i found it to be just ok overall. perhaps some vanilla ice cream as opposed to the coulis would have given it a different dimension in terms of both taste and temperature.




my wife opted for the tiramisu, and although it was not groundbreaking by any stretch, it was everything she hoped it would be.

as i mentioned at the begining of this post, this was our second visit to riccardo trattoria. everything we ate that night lived up to our high expectations of our first visit. this is a restaurant i would recommend to anyone who enjoys italian food. although i feel it is a crime to visit the same restaurants over and over, especially in a city like chicago that is full of amazing places, riccardo trattoria is a place i plan to visit again to try some of their other undoubtedly good offerings.

Riccardo Trattoria on Urbanspoon











blackbird, chicago il

http://www.blackbirdrestaurant.com/
619 w randolph, chicago, il
thursday, october 7th, 2010, 12pm-1:15pm


opened in 1997, blackbird is one of chef paul kahan's three chicago restaurants, with avec and the publican being the others. situated in downtown chicago, blackbird's menu changes frequently and focuses on fresh seasonal ingredients. the restaurant was only a short distance from out hotel, so we decided to walk and enjoy the beautiful fall day

our reservations were for noon, and we arrived shortly thereafter. we checked in with the host, and were seated right away. at the time of our arrival, the restaurant was fairly empty, with only four or five other tables present. during our meal, the restaurant continued to fill, and was nearly at capacity by the time we departed.


blackbirds interior design is incredible, and can be best described as minimalistic modern. designed by architect and interior designer thomas schlesser, blackbird has actually won a james beard award for its design. please trust that my pics really fail to fully capture the overall feel of blackbird.



a nice whole grain bread with a sage and terragon butter was waiting for us at our table. the bread and butter was par for the course, but did not have us raving.

first up for me was the chefs daily soup. today, it was a garbanzo and fenel soup served tableside with caramelized egg yolk, asian pear, falafel, and sumac. the sweet flavors of the pear and caramel nicely offset the more rustic taste of the garbanzo, making this a truly unique and delicious soup. my wife was still in a food and wine coma from our twenty course blowout at moto the night before, so she unfortunately did not feel up to a big meal, thus deciding to skip a first course.

choosing my main course was difficult, but i decided on the pork belly sandwich. topped with cabbage slaw and dijonnaise, the sandwich was served with garlic frites and a winter vegetable salad. now i feel it necessary to mention that i normally would not eat a sandwich topped with slaw or dijonnaise. however, i am learning that in the hands of a world class chef, anything has the potential to be great. i am glad i took the risk, because the sandwich was wonderful. the slaw and dijonnaise were both used sparingly, and paired very well with the bold bacon flavor of the pork belly. the frites were also great, perfectly crisp on the outside and had a mild garlic flavor. the portion of frites was obviously enormous, and i was only able to consume about half of them.

my wife's lunch choice was the classic croque madame. also served with frites, blackbird's croque madame is made with house cured ham, swiss cheese, red onion, and topped with a fried egg. this sandwich was also quite good.

i had a very difficult time narrowing down my dessert choice, and if it weren't for our 5pm dinner reservation , i probably would have chosen two. as mentioned earlier, my wife was not up for a big meal, and skipped dessert. my decision was the sweet corn ice with bacon brioche, candied pecans, basil, and maple syrup. out of all the dishes i had on this trip to chicago, i think this is the one i can still taste the most vividly. the cylinder in the middle is essentially sweet corn flavored ice cream. paired with the maple syrup and brioche, the dessert was great in terms of both flavor and texture.

blackbird came highly recommended to me through various online reviews, and actually exceeded my expectations. the space was incredible, our server was extremely knowledgeable, and everything we ate was wonderful. blackbird features a much more extensive dinner menu complete with a tasting menu, and we have every intent to return for the full experience during a future trip to chicago.

Blackbird on Urbanspoon

Wednesday, October 6, 2010

moto, chicago il

http://www.motorestaurant.com/
945 w. fulton market, chicago, il
wedneday october 6th, 2010, 8:30pm-1:00am

dining at moto was the main reason for our recent trip to chicago. featuring the avant-garde cuisine of chef homaro cantu, the restaurant had been on my radar for quite some time. dubbed molecular gastronomy, cantu's style of cooking relies heavily on science. moto was recently featured in an eight episode series on the discovery channel entitled future food.
moto is located in chicago's meat packing district. i found this to be a very odd choice of locale for a restaurant, let alone one of this caliber. knowing it would be dark upon our arrival that night, we took a walk by the restaurant earlier in the day to get a few pictures. the neighborhood is filled with factories and warehouses, and the odor that lingers is quite unpleasant. upon entering the restaurant however, the undesirable location is soon a distant memory.
arriving right on time for our 8:30 reservation, we were immediately seated at a two top in the middle of the crowded dining room. the room, which accommodates roughly 45 diners, was loud and bursting with energy. there was no stuffiness or pretension to be found, and we were immediately very comfortable. throughout the night we were able to laugh out loud and have a great time without worrying about disturbing other diners.
we were given the drink menu, which included a vast selection of wine and some house cocktails. also available were wine pairings to go with each of the ten or twenty course menus. we were given a few minutes to look over the drinks, and were told that our edible menus were being made!

we each started the night off with a cocktail. mine was called the siesta and was served in an erlenmeyer flask. the siesta consisted of corzo anejo, coconut, vanilla-agave, and cinnamon. the drink had a frothy quality to it, and was quite enjoyable.
the edible menu is one of chef cantu's signatures. he uses an inkjet printer and prints with an edible soy based ink on edible paper. the menu is then affixed to a food item and served. our was served on a house made chip with some tomato salsa. the flavors of this course were fairly pedestrian, but it is the presentation that makes it a winner.

moto offers two dining options, a ten course tasting menu, or the grand tasting menu, which is twenty courses. considering the fact that our trip to chicago was primarily to visit moto, our choice was a no brainer. we also requested to spilt the wine pairing offered with the twenty course meal, figuring that each having our own pairing would be too much wine by the end of the night. this ended up being very wise, as the pours were still quite generous, and seemed to get bigger and bigger as the meal progressed. below are pictures and descriptions of each course. while i do not mind snapping a quick picture of each dish, i refuse to take notes during a meal. at one point, a few courses were served out of order, and there was one course that was substituted from the ten course menu instead of the normal course offered as part of the gtm. given these factors, some of my descriptions may be somewhat vague. due to the mix up, i am also unable to list which wine accompanied each course, so i will only mention the wine pairings i remember.

course 1 - margarita ceviche

this was a foam of some sort on top of ahi tuna. the foam was done up like a snowman with some sort of dark colored salt for the eyes. the server poured a margarita from an erlenmeyer flask over the dish, giving it the necessary lime element to be considered ceviche. this course was very light, and was a good way to get our palates dancing. this dish was served with a dry brut champagne.


course 2 - co2 grapefruit

the next dish, which was also featured on the ten course under the name white steel, was a perfectly cooked piece of white fish, a vanilla flavored sauce, grapefruit, and tobiko roe. obviously, this dish had a very interesting combination of flavors, but everything somehow worked very well together. a nice gruner veltliner was paired with this course.

course 3 - bubble tea

this was the first, and most likely the last, time i have drank a scallop through a straw. served in a small glass, this was a watermelon broth with thai basil and scallops. the broth had a fruity flavor from the water melon as well as a bit of a kick to it from the basil. overall, this was probably my least favorite course of the night.


course 4 - yellow snow

this course is where our meal veered off its intended course. entitled yellow snow, this was meant to be a palate cleanser, and was suppose to be served in between two of the heavier savory courses. the yellow snow was green curry, lemon pudding, pineapple, and what i believe was a lemon powder of some sort. the dish was enjoyable, however i think it would have had more impact had we gotten it at its intended time.

course 5 - 40mhz pheasant

this was pheasant done two ways. on the left are two tiny pheasant breasts. on the right is a pheasant funnel cake. the breasts were pretty basic in flavor, but the winner was definitely the funnel cake. made from the dark meat of the bird, the funnel caked pheasant had a huge gamey flavor. the line of sauce was actually mixed by sound by using a sonifier. this course was paired with a grassy sauvignon blanc.



course 6 - nuac man

this may have been my favorite course of the evening. on the right we have a delicious cube of pork belly, and on the left are miatake mushrooms. on top of the miatakes is a man made mushroom made from mushrooms. basically, chef cantu deconstructs a bunch of mushrooms, and bonds them back together in the shape of a mushroom. the man made mushroom was very light in weight and texture, and almost felt like styrofoam. it tasted exactly like a mushroom, and just melted in my mouth. instead of wine, a german smoked beer was served with this course.


course 7 - baseball snacks

peanut fried quail, popcorn powder, coke reduction, and an edible cracker jack prize made up the baseball snacks course.



course 8 - astronaut tartare

this one bite course was beef tartare done like astronaut ice cream. this is exactly what you might expect, freeze dried beef tartare. it had a very similar texture to astronaut ice cream, but tasted like beef. an interesting course to say the least.



course 9 - cuban cigar

perhaps chef cantu's most well known offering, the cuban cigar was my most anticipated course of the night. many of cantu's creations play with your perception of how you think the dish will taste based on its appearance, and then do something completely different. this course took that idea to the next level. pork, onions, and pickles are wrapped in collared greens, which is wrapped with an edible cigar band. the "ash" in the ash tray turned serving dish is black and white sesame seed. visually, this course is incredible, but this is still a restaurant, and taste is still the priority. this dish does not disappoint.



course 10 -  forest roll

here is another prime example of a dish that looks like one thing, but tastes completely different. inside the roll was rabbit, mushroom, and brussel sprout. the rice was a risotto, and the wasabi was dehydrated peas. this course was one of my least favorites taste wise.


course 11 - reuben lasagna

playing on the famous rueben sandwich, this dish consisted of layers of beef brisket, pasta, sauerkraut, and swiss cheese. it is served with a dehydrated potato chip and a house made thousand island dressing. with big bold flavors all around, this dish was terrific.



course 12 - shabu shabuccino

this was kobe beef in a broth of some sort. the "sugar" was actually truffle butter. a very tasty course overall, i can still vividly taste the truffle butter!

course 13 - mexican cannoli

probably the heaviest dish of the evening, the mexican cannoli is another example of cantu's obsession with making something look one way, but taste totally different. inside the fried tortilla shell was braised duck leg and sour cream. on the outside, we have have corn powder, jalapeno powder, and mole sauce.

course 14 - crepes that are cheese

an interesting course, the "cheese" is actually made from crepe dough. i thought this one was just ok overall.

course 15 - frites, frozen & fried

fried sweet potatoes topped with sweet potato sorbet. interesting textures and temperatures here, but a fairly boring course comparatively.

course 16 - green curry lime

this course is a slice that looks like a lime, but is made up of an interior of lime and curry, a pith of coconut and a rind of cilantro. on top are finger lime vesicles. a very light and delicious course.

course 17 - banana split

this was basically banana flavored ice cream served with pipettes of chocolate and strawberry sauce. there were a few other ingredients present, but i cannot recall them. this was a very fun and palatable dish.

course 18 - acme bombs

basically a s'more bomb, this course was lit with a blowtorch after being dropped off at our table. the wick was marshmallow, the was shell chocolate, and the interior was liquid graham cracker. instructed to put the entire bomb in our mouth at once, the dessert exploded upon biting into it. delicious!


course 19 - cookie crumbs

as we neared the end, the wine was really starting to kick in, i honestly do not remember much about this course. i know the blob in the middle was ice cream of some sort. i do recall enjoying this dish.


course 20 - neroli float

the final course was a flask filled with a delicious neroli soda, and topped with one of chef cantu's famous edible packing peanuts, which were featured on an episode of future food. 



as the time neared 1:00am, the restaurant had completely cleared out, leaving us as the only remaining diners. i took this opportunity to snap a few pics of moto's interior using the flash.

at the end of the meal, we were given the wine pairing menu to take home, along with a signed copy of the nights tasting menus.
as a final touch, we were presented with some of chef cantus famous edible packing peanuts in a vacuumed sealed pouch. we were told they were for our ride back to st louis, however, we plan to keep them to help remember our visit. we were also given the entire season of future food on dvd.

as a whole, the service we received at moto was exemplary. we did not have one designated server for the night, rather a team of 4-6 people handled our table. dishes were brought in perfect synchronization, and were described fluidly. at moto, the servers are also cooks, and they rotate back and forth from the kitchen to the dining room every few months. being that the dishes are so involved, this means that the servers have an in depth knowledge of how each dish is prepared, and can handle just about any question. everyone was extremely friendly, and we were all laughing and joking by the end of the night. at the end of our meal, a cab was hailed for us, and one of the servers walked us to the door.

overall, i can easily say that our dinner at moto was the most fun and interesting meal i have ever had. while nothing i ate there was the best thing i have eaten in terms of taste or quality, the presentations and the excitement of what the next course might look like really made for a wonderful evening. this is not to say that the food wasn't good. the majority of the food was delicious, and i certainly feel as though my palate has been expanded. the meal lasted almost five hours, and we were not bored or checking the time at any point. after we work our way through some of chicago's other fine restaurants, we would love to return to moto at some point to see what else chef cantu has cooked up!

Moto on Urbanspoon