Prairie Fire
Head Chefs: Sarah Stegner & George Bumbaris
215 N. Clinton ave {Clinton + south of Fulton}
(312) 382-8300
Leave it to the click of one wrong button on OpenTable to completely mess up your Chicago restaurant week reservations. Seriously, this is a travesty. Thankfully we live in a bustling metropolis with hundreds of options, neighborhoods, and food fare. Hopefully my little mistake will be a blessing in disguise.
Chefs Stegner and Bumbaris (Fromer chefs from the Ritz Carlton Dining room) have created the anti-trendy aesthetic in this straight-shooting, back to basics, welcome to the midwest eatery. No bells and whistles, just admiration for what Midwest farmers do best. As one of the founders of Green City Market with two James Beard awards under her belt, it's safe to say that Stegner has a winning concept, despite the glitz and glamour. At the very least, I'm looking forward to well composed dishes backed by Stegner's impeccable ability to choose the finest produce and proteins.
Review of Prairie Fire to come.
Showing posts with label New American. Show all posts
Showing posts with label New American. Show all posts
Monday, May 9, 2011
All about: Ruxbin Kitchen
Ruxbin Kitchen
Head Chef: Edward Kim
851 N. Ashland ave. {Ashland + Pearson}
(312) 624-8509
Let's be clear: this is not your average Chicago BYOB. Ruxbin Kitchen is a marriage of American, Mexican, French, and Korean cuisine, quite literally welded into delicious dishes. What permeates through all the varying flavors is the emphasis on seasonal ingredients. The brussel sprouts and roasted tomato paired with the short ribs (which were falling off the bone, braised to perfection) really held their own next to the star of the plate, the protein. The trout was good, not amazing, they were refined fish sticks. By all estimations, the garlic french fries with a smoky chipotle aioli and calamari bokkum starters were the most memorable. The calamari was not your traditional fried rings with marinara sauce, oh no! This is where Chef Kim's Korean roots sang, grilled with peanuts, korean chilis, seasame, and baby potatoes, the calamari was refreshingly unique.
While waiting, Ruxbin doesn't take reservations so expect to wait unless you go during the week or early in the evening, the friendly staff shared a delightful bowl of popcorn with our party. It was airy, flavorful, and just enough to excite your appetite for the full menu. Interesting combination: fleur de sel and nori seaweed bits were tossed in the popcorn concoction, wonderful!
The best part of Ruxbin is the breathtaking decor. The departure from harsh industrial images, molding, and seating structure to refurbished art invites the diner to appreciate the beauty of copper, steel, and other sepia-colored metals. Ruxbin is adorned with vintage, industrial touches, from the rubber door handles to the out of this world bathroom that looks like a rotating port-o-potty that's going to transport you to another time. All in all, very impressed.
Head Chef: Edward Kim
851 N. Ashland ave. {Ashland + Pearson}
(312) 624-8509
Let's be clear: this is not your average Chicago BYOB. Ruxbin Kitchen is a marriage of American, Mexican, French, and Korean cuisine, quite literally welded into delicious dishes. What permeates through all the varying flavors is the emphasis on seasonal ingredients. The brussel sprouts and roasted tomato paired with the short ribs (which were falling off the bone, braised to perfection) really held their own next to the star of the plate, the protein. The trout was good, not amazing, they were refined fish sticks. By all estimations, the garlic french fries with a smoky chipotle aioli and calamari bokkum starters were the most memorable. The calamari was not your traditional fried rings with marinara sauce, oh no! This is where Chef Kim's Korean roots sang, grilled with peanuts, korean chilis, seasame, and baby potatoes, the calamari was refreshingly unique.
While waiting, Ruxbin doesn't take reservations so expect to wait unless you go during the week or early in the evening, the friendly staff shared a delightful bowl of popcorn with our party. It was airy, flavorful, and just enough to excite your appetite for the full menu. Interesting combination: fleur de sel and nori seaweed bits were tossed in the popcorn concoction, wonderful!
The best part of Ruxbin is the breathtaking decor. The departure from harsh industrial images, molding, and seating structure to refurbished art invites the diner to appreciate the beauty of copper, steel, and other sepia-colored metals. Ruxbin is adorned with vintage, industrial touches, from the rubber door handles to the out of this world bathroom that looks like a rotating port-o-potty that's going to transport you to another time. All in all, very impressed.
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