Match made in heaven: Boka restaurant group and The Bristol work together to introduce Balena

In the wake of the sudden closing of Landmark on Halsted in Lincoln Park the Boka group posted a video announcement of their newest concept: Balena. While details haven't been hashed out yet they did reveal the face of a celebrated Chicago chef, Chris Pandel of the Bristol in Bucktown. A respectable, Italian-inspired restaurant driven by a prominent chef is set to move in Landmark's space sometime in fall. We'll have more details to share when they become available. Until then, here's a preview of the menu courtesy of GrubStreet Chicago.

Balena's Preview Menu
- Tuna Conserva, Heirloom Tomatoes, Roasted Artichokes, Tomato Vinaigrette,
- Kale Panzanella, Imported Sardines, Pecorino
- Fire Roasted Duck Bruschetta, Vinegar Cherries
- Trofie Pasta, Snap Peas
- Whole Roasted Bass, Roasted Potatoes, Salsa Verde,
- Pizza Margherita

Giant (5 feet wide) wood-burning ovens capable of cooking whole pigs, lambs, goats is just one exciting feature of Belana. Since the announcement of Tavernita, this may be the hottest new restaurant in town. Just imagining an Italian feast created by the genius' behind Girl and the Goat, GT Fish & Oyster, Boka, and the creative, tenacious talent of The Bristol is making our stomach rumble and our heart race with excitement.

Via

Tavernita Follow-up

Tavernita's website is up and running!

If you want to get a sneak peak at the concept and purveyors behind Tavernita (including Chef Ryan Poli) click on one of the videos posted. Here's a brief synopsis: Poli shares his excitement for an elaborate oyster and crudo bar and the riff on classic Spanish dishes featuring breads- think crostini and flatbreads. He says most of the plates will be small and shareable.

Here's a visual:

Those ropes on the left look awful familiar

http://www.tavernita.com/

Girl and her Goat or Guy and his Sheep?

The Black Sheep 

1132 W. Grand ave {Grand + May}
(312) 997-5134

Self-described as "Progressive American cuisine albeit twisted and distorted" The newly opened, not taking reservations yet, Black Sheep in West Town marks the return of James Toland. Former chef de cuisine at ritzy Lockwood in the Palmer House Hilton, Toland hopes to do this by mixing refined dining with your neighborhood gastronomy vibe. He hopes to achieve this dichotomy with a stark division; the front of Black Sheep is a bar for crafty cocktails and micro-brews, with a limited small plate menu. The posterior of Black Sheep will be a "formal" dining room overlooking an open kitchen with plates running from $20- $50 a piece.

Another interesting touch is the free dining policy for any band on tour that breezes through Chicago. Toland is hoping to attract musicians and service-industry type clientele.

Am I crazy or does this sound like a bad cover of Girl and the Goat?

Dark, exclusive dining room, small and large plates emphasizing local farmers, progressive American, trendy dishes like pan-fried soft-shell crayfish or veal sweetbread with tongue... The websites even look similar. Even the price points are identical! And the list can go on and on. Stephanie Izard, you're getting ripped off!

{The original, Girl and the Goat}

{The Black Sheep will open on June 17th in West Town}

Via

Dishes you may see on the menu at Black Sheep include:

Main: Veal Sweetbread and Corned Beef Tongue... 24

Dessert: Strawberry, Rhubarb, St. Germaine, Root Beer Sponge Cake, Rhubarb Foam... 10

We've been to Girl and the Goat and will be glad to give you a full report on her Black Sheep cousin.

CG Food Flash: Rick Bayless loves Milk & Honey

Rick Bayless (Frontera Grill, Topolobampo, Xoco) just announced his unlikely collaboration and creation after working with Chicago's own Milk & Honey granola company spearheaded by owner Carol Watson of Cafe Milk & Honey on Division. Bayless championed his own granola (featuring amaranth, pumpkin seeds, peanuts, cacao nibs, and raisins) with an earthy-Mexican twist and we're sure it's going to be a hit if you already enjoy Milk & Honey's good stuff.

Should be coming to a Whole Foods/ supermarket/ anywhere you can get granola soon!

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

Pinkberry is coming to Chicago!

Set to open in July, Pinkberry is moving into the former berry chill space at 635 N. State street. Another delightful, crowd-pleasing New York hand-me-down. Pardon the lack of enthusiasm, really delicious frozen yogurt and ice cream treats can do no wrong, especially since we'll be experiencing a heat wave!

menu of fro-yo below:
So many combinations!

Something is in the air: Bistro 110 closes its doors

This morning The Stew broke news that Bistro 110 will be closing for good this August. Hold back your tears, Tony Mantuano of Spiaggia and Terzo Piano, is moving in! While Bistro 110 had a long run, around for nearly 24 years, the quaint yet grandiose, French-focused Gold Coast fixture will be missed.  A la Paris Club and Bistronomic, it's apparent that less stuffy, heavy-hitting restaurants like Brasserie Jo and Cafe Des Architects are being given new life through a visionary chef.

Montuano recognizes the need for constant re-invention and leaped at the opportunity to scoop up Bistro 110's space. Nameless for now, his new venture "will feature small-portioned, lighter dishes suitable for a quick bite with a nice glass of wine." Sounds spot on as more and more Chicago eateries move toward modest, shared portions complimented by authentic wine and spirits.

With Chef Tony Mantuano, President Obama has often proclaimed that Spiaggia is his favorite restaurant

Bistro 110 closes in August of 2011

CG Food Flash: Firkin and Pheasant gets a new name

You only get to make one first impression once, right? My first impression, name included, of Firkin and Pheasant was something like, "Oh! I didn't know Bennigan's was interested in expanding their empire under a covert title!" Granted I went around the time they opened and moving into a fast-paced neighborhood like Lakeview on Diversey is a challenge due to the varying tastes of eclectic patrons. Everything at Firkin and Pheasant was cheesy from the depressing carpet (see below), to the forced flair of the servers, and the gimmicky logos and Chicago paraphernalia strewn about. The food was your typical freeze-dried and re-friend meat and potatoes. Beer list was unoriginal.

Walking past on Monday I stopped and said, "Aha! New place! Michael Diversey's, what's that?" Turns out it's the same restaurant, same menu, with a few shifts on the beer list. Are they trying to pull a fast one? I don't think Chicagoans will fall for it, considering the feeling, taste, and experience from a first impression always permeates a name.

Bottom line: If you love Firkin and Pheasant you'll love Michael Diversey's. If you love exceptional quality when it comes to food, drinks, and ambiance you will dislike Michael Diversey's.

Bennigan's back from the dead (bankruptcy)? No, just Michael Diversey's.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Firkin and Pheasant no more.

Perennial 2.0

Perennial Virant

1800 N. Lincoln ave {Lincoln + Wells}

(312) 984-7070

Head Chef: Paul Virant

If you've already dined at Perennial be prepared for some serious updates to the decor and menu that's  pleasantly surprising. More subdued and relaxed, the interior of Perennial is cool shades of gray with touches of nature in a bevy of mixed woods on the tables and floor and a rainbow of pickled vegetables lining the walls. When the light hits the hundreds of jars, just at the right angle, Perennial is literally illuminated by the beauty and preservation of its own food. 

The best part about Perennial 2.0 is the attention to detail over-all. From the charismatic service to the extensive wine program to the emphasis on the freshest provisions from the farmer's market, Green City Market (right across the street). After a filling meal on a Friday night, CG was thrilled to see the Dietzler specialty meat stand at Green City Market boasting their best cuts and our very own order, the strip steak, high up on the menu. This is no coincidence. When coaxing Paul Virant to strike a deal, the Boka group owners knew of Virant's farm-to-table philosophy and pointed out the ease of proximity to one of Midwest's best farmers markets. Seasonal, sustainable, healthful preparations are paramount at PV.

You can do the PV "experience" titled the PV3 three-course pre-fixe tasting menu for $35 or enjoy sharable plates ranging from $8 to $27. 

We loved PV and would recommend it to any and everyone. We'll be making a second trip very soon.

{Werp farm lettuces with radishes, basil, fennel, pickled tomato vinaigrette,  prairie fruit farm fresh chevre cheese}

{Crispy Carnaroli Rice, brunkow cheese curds, spring onion vinaigrette. The was outstanding in gooey, cheesey, richness. The crust mimics a grilled cheese where the rice inside serves as a risotto. Uniquely genius in composition and flavor}

{Seared Diver Sea Scallops, city farm carrot puree, sorghum butter,  watercress}

{Grilled Dietzler farm strip steak with ramps three ways: tempura, vinaigrette, and creamed. Ramp is a seasonal, mild root vegetable that's highlighted with the steak. This was the best steak we've had in a long time, just wish there was ten times more of it} 

Who to bring:

• Anyone looking to share a special occasion
• A picky eater (there's something for everyone)
• Family or a group (better chances of getting a table, just make reservations ahead of time

Give it a try:

• Yukon gold potato gnocci
• Pan-roasted wall eye pike 
• Rabbit Ballotine

The Cape comes to Chicago

Fishbar

2956 N. Sheffield ave {Sheffield + Wellington}
(773) 687-8177

Fishbar met and surpassed every expectation we had. If you love good seafood, go. If you haven't made it to Cape Cod or Key West for an authentic right-off-the-wharf dining experience, go. If you're hungry, go. There's really no reason to not give Fishbar a try. While the hype and lines have certainly died down, the sustainability and success of Fishbar is likely to last for one key reason. No other neighborhood joint departs so far from the traditional mom and pop sandwich joint with such triumph and memorability; the seafood is so scrumptious we can guarantee you'll be looking forward to your next visit.

The prices were beyond reasonable for the top-notch quality seafood you're getting. Carpaccio, ceviche, tartares and fried delights were all under $10, no breaking the bank here. Undoubtedly would be a great place for an adventurous yet affordable date.

Right in line with the menu's prices was the decor of Fishbar, uniquely rustic it oozes East coast charm without a kitschy feel. A huge hanging canoe, oversized Marlin, and weathered ship wood line the walls while a blend of contemporary, Chicago jazz, and cajun music blast on the loud speakers. At the bar are smaller authentic touches: mason jars with silverware, Louisiana hot sauces and a variety of no-frill crackers for soup. Casual and relaxed, but cooler than the other side of the pillow, Fishbar actually elevates seafood by removing all that's pretentious about raw oysters or clams and making it approachable.

Be aware: they have rules. Parties of 6 or more must go next door to DMK for burgers and all seating is at the bar on rusty stools. If you have a larger party (under 6) go for the corner end of the counter or nab one of the 4 booths. The service was on-point, timely, considerate, and light-hearted; matching the feeling of the joint.

The outside

Inside the fish haven

More of the counter and chalkboard featuring daily specials

The menu

Oyster shooters. Horseradish is pungent masking the vodka and slippery oyster inside. Not recommended for the faint diner.

The lobster bisque done with a Fishbar twist. Not a cream-based soup this was became more delicious the more you ate it. Honestly I thought the soup was too peppery and could taste the fishstock, quite a turn-off for a first bite. When I revisited it the more I appreciated the complexity, depth, and tang of flavors. Not to mention the lobster chunks at the bottom.

Drooling. Luscious lobster gold. A generous lobster piece in the not-so-classic bisque.

Salmon Tartare special of the day. Again this was quite peppery but appropriately complimented the freshness of the salmon.

The wahoo ceviche special of the day. The fish must be caught, prepped, and canned with fresh pineapple, avocado, and red onion overnight; the clean, bright flavors sung a tropical melody. Vacations to Florida and the Caribbean can be postponed.

Federal Hill style calamari. The peppers stand in for red sauce. Perfectly sweet and hot take a fork-full of calamari ring and pepper for an unforgettable combination.

Who to bring:

• Smaller groups or a date
• A seafood-fearing friend

What to try (and skip)

• Skip the over-publicized lobster roll, teeny tiny for its price, a whopping market price of $18 for a less than 6 inch long sandwich is absurd.
• Crabby patty sandwich
• A La plancha octopus
• Gumbo soup
• Get creative, specials of the day are sure to feature what's in season and the most fresh

Take note

• The servers are behind the bar like actual bartenders. No agonizing bumping or turning around to flag them down; they'll never be behind you