Slurping Turtle, Happy Stomach

I've been fortunate enough to be a guest not once, but twice, at the innocuous gray and red brick house that resides on the  corner of Damen and Armitage ave, also known as one of the best Japanese restaurants in Chicago, Takashi.  On the inside Takashi is quite cozy and magical.  One of the best components to a meal I've ever had in my life was here; fish accompanied with roasted long-stem Japanese wood mushrooms with a cauliflower foam.  The cauliflower foam (an actual bubbling mini-heap) tasted exactly like creamy, buttered cauliflower; pure heaven.  Behind Takashi is genius skill of head chef James Beard Accolade, Takashi Yagihashi, the pioneer behind the famed Tribute in suburban Detroit.

via Takashi off of Damen ave. in Bucktown

via An elusive flavored foam coating perfectly seared scallops

Takashi is a special occasion restaurant; there's something in the cuisine- and wine, that's approachable yet decadent which calls for sharing.  The more intimate the group you choose to bring here, the better.  Takashi is ideal for a small family get together, an anniversary celebration, or romantic holiday dinner sure to impress. Ah, so dreamy.

A little more helpful info: Takashi holds a Michelin star and serves a noodle-focused brunch. Ok, enough about Takashi.

FINALLY, something more affordable and accessible, sans romance! Yagihashi opened Slurping Turtle in River North and we are dying to get there and take our own noodle slurping picture.  Sushi, noodles, dumplings, and broth, OH MY! With a full bar, located right on hustle-bustle Hubbard ave. Slurping Turtle is bound to hit some high notes and fill some empty bellies.

Food for thought: The turtle is symbolic of longevity in Japan. Thus, the slurping turtle is the quest for the everlasting noodle- and ultimate Japanese comfort food.

via

East-West BBQ collaboration

Union Sushi + Barbeque

230 W. Erie ave {Erie + Franklin}
(312) 662-4888

If Sushi Wabi is listed on your resume you're well on your way to pioneer a sushi spot of your own in Chicago these days. Worachai Thapthimkuna (also known as Chao) of Union and Yut Vong of Yuzu have each opened up a sushi and BBQ/ robata (Meaning Japanese charcoal grill) menu-centered restaurant this May. Delectable meats, seafood, vegetables, and the exotic (see alligator below) on miniature skewers are fired to perfection in a traditional robata grill; it's kind of like an Asian-inspired meat lollipop for $1.5 -$4 a piece. The rolls reflected the excellence that Sushi Wabi procured like the Osaka Central roll (fishcake, eel, crispy potato, togarashi + eel sauce... 5) or the Belly Roll (hamachi, cucumber, orange tobiko, scallion, chili paste aioli, crispy tempura crumbs, fried pork belly strips + eel sauce... 7).

Take a trip to the far east without having to leave summer and your love of the BBQ behind at Union or Yuzu.CG will be at Yuzu tonight, review to follow.

{Japanese Barbecue and sushi done right}

{The scene inside Union. Funky Japanese street art and graffiti play well against the metallic detailing}

{The inside of Union}

{Alligator skewer. Sublimely hot and smokey, we'll admit it- it tasted like moist chicken wrapped in bacon. Delicious and adventurous}

{Osaka Central roll, top. Old City Market spicy tuna, seared salmon, spicy ponzu, cilantro, green onion, fried okra + wrapped in collard green... 7, below}

{Surprise & Delight. Effen Cucumber, Pimm’s No. 1, Lemon, Simple Syrup, Muddled Lemongrass, Muddled Strawberry, Seltzer... 10.Effen Cucumber  is the new Effen Black Cherry is the new black}

{South of the Border, west of the Sun.  Chinaco Blanco Tequila, Aperol, Grapefruit, Lime, Amber Agave Nectar... 10 New spin on an old classic: Margarita meets far east. This is a must try}

{Inside Yuzu Sushi BYOB in Ukrainian village, review to follow}

Union's Menu

Yuzu's Menu
Yuzu Sushi & Robata Grill BYOB no corkage fee
1715 W Chicago ave {Chicago + West of Paulina ave}
(312) 666- 4100

A critical eye: Paris Club

Head Chef: Jean Joho

59 W. Hubbard ave {Hubbard + West of Dearborn}
(312) 595-0800

If you love Hub 51, just a stones throw away, the odds are good for developing a penchant for the Melmans' revamped French hot spot Paris Club. Loud, crowded, sultry, and brimming with the souped-up River North crowd, Paris Club manages to deliver another cookie cutter culinary experience.
As a self-titled epicurean, I can validate that the ambiance is cliché if not a human French eat-a-thon factory, but the food maintains some real stand-outs. The escargot bourguignonne wrapped in a light puff pastry was a wonderful way to usher in the French fair to come. How can you go to a French restaurant and not try the snails? Unheard of. Country pâté was delicious while the foie gras and short rib pressé was on the salty side and lacked in aesthetics on the plate. Onto the pinnacle of the meal: the paper-bag snapper. It's divine. It's light yet substantial, served with fresh lemon, fennel, and olives; it exudes Bourgeoisie class.
Overall this is a leap, not a step, up from its predecessor Brasserie Jo. French fair is appetizing, accessible, and Paris Club does a great job at diversifying pretentious French food. However, I question Paris Club's staying power once the craze to try it dies down. I have an inclination it will turn into Brasserie Jo the sequel.


{The scene in the gigantic dining room}

{A quiet spot at the bar}

{pork rillettes with dijon,fine herbs, and pickles}

The perfect pair for a night on the town

...And I'm not talking about winter boots or heels. I'm talking about Sable Kitchen and Bar and Hubbard Inn.

Sable Kitchen and Bar

Head Chef: Heather Terhune
505 N. State street {State +Illinois}

{Sable has an extensive lounge + bar space. The mixologists create a verbose and confusing menu, but offer an easy to follow explanation of the concoctions}

{Bison shortrib sliders with root beer glaze. Two bites (one for diners with mouths the size of Steven Tyler's) of perfection}

{Bacon wrapped dates stuffed with bleu cheese}
Other highlights at Sable were the mini wild mushroom veggie burgers with red onion jam and goat cheese, mini tuna tartar tostadas topped with
spicy tomato salsa and meyer lemon crema, and the braised pork belly flatbread covered in apples, melted white cheddar cheese, and chipotle barbecue sauce.
The service was timely, informative and accommodating. Most of the appetizers and small plates come out with 4 of something on a plate (as pictured, see the dates above); our server took note that we were a party of 5 and made the necessary changes to the kitchen so that everything would come out in 5s.
Attempting to navigate the confusing cocktail book, this was not a list- it was a book, on your own is ill-advised. It is virtually impossible to successfully choose on your own cocktail unless you close your eyes and point on a random page. All of the specialty cocktails were generously portioned and well-conceived. A stand-out cocktail was the Hemingway Daiquiri (fruit-like, sweet, yet maintained considerable depth).
Hubbard Inn
110 W. Hubbard ave {Hubbard + North of Clark}
Only 2 blocks away is Hubbard Inn, opened earlier this February. 22 craft beers on tap, a giant cocktail list, and 8,000 square feet of elegantly poised european-esque booths and tables makes for an excellent upscale watering hole. Antique leather bound books, 18th century paintings, and tall wooden chairs inhabit the massive space. Without feeling overcrowded or overdone, attention to detail was mastered. The bartenders were highly skilled and happy to mix-up a taste of something you're unsure of in order to please- despite a line of thirsty patrons. Best part, there's a menu too. I will definitely  be going back. Review to come.
If The Publican and Old Town Social got together, their ideal melding would be Hubbard Inn.

A critical eye: Topolobampo

Head Chef: Rick Bayless

445 N. Clark ave {Clark + Illinois}
(312) 661-1434

Topolobampo, hands down, proves to be one of the most outstanding restaurants in Chicago. It even might be better than outstanding, if that's possible. It's easily understood how Rick Bayless is literally a Top Chef Master. All of the food was beautifully composed and stays true to the season we're in, currently winter. Attention to flavor, texture, freshness, and detail went the extra mile with each dish and cocktail. Bayless seamlessly pays homage to the livelihood and culture of Mexico through his inspired talent. It's clear that this is his joie de vive and his passion truly shines through. The one-of-a-kind Mexican art adorned on the shelves and walls compliment the expertise of the food, a whirlwind of taste overwhelms the senses. Topolobampo is without a doubt the best of the best, making all other Mexican restaurants just another greasy taco joint.

{The signature Topolobampo margarita. Perfection}

{Guacamole + chips. Fresh, crisp cucumber and radish slices stand in for the all too familiar overly salted tortilla chip}

{Trucha Ahumada con salsa negra. Hot smoked rushing waters trout with sweet, smoky salsa negra. Butter cream, chicharron powder, grilled frisee and lime-dressed mache. The waiter informed us that only one sous chef in Chicago and possibly North American is skilled enough to create the hot black salsa}

{Chorizo y Morcilla con huevo. Crispy homemade chorizo blood sausage, Little farm egg two ways. Crispy smoked bacon meringue, three-chile salsa, roasted turnips}

{Langosta y callos de hacha en salsa invernal. Maine lobster and viking village sea scallops in creamy sauce of Nichols Farm sunchokes and roasted poblanos chiles, salt cod croquettes, young coconut, black barley, puffed wild rice, watercress leaves}

{Pato en pipian de castana. Roasted duck breast in ancho-chestnut pipian. Herby polenta-style tamal, shaved chestnut, seared green beans, crispy onions}

{Pescado en horchata. Day-boat catch in "horchata" sauce (creamy almond, Mexican cinnamon) and lime-infused chia seeds. Goat cheese tamal, dark pasilla chile oil, roasted cauliflower, toasted almonds}
Other notables include the coctel de atun tropical (sashimi grade hawaiian yellowfin tuna cocktail with chunky avocado-tomatillo guacamole and tangy papaya-grapefruit salsa and the smooth, robust, smoky sopa azteca (dark broth flavored with pasilla, with grilled chicken, avocado, meadow valley farm hand-made jack cheese, thick cream and crispy tortillas.

{And of course, dessert. Pastel de tres leches y citricos (malted "tres leches" cake with coriander-caramel ice cream. Bayless Garden calamondin orange puree, blood-orange-citrus salad, creamy meringue.}
Topolobampo is one of those special occasions you'll find any excuse to come running back to celebrate at. Bayless' genius credits Chicago with the title of top contender for best culinary cities. Marvelous.