The Bento Box launches Dim Sum Saturday nights
Vietnamese brisket pho with chili-anise broth
There are two kinds of people in this city: those who depend on, crave and frequently revisit the Bento Box—and those who've never heard of it. I'm squarely in the former group, but for the latter camp: The Bento Box is chef Rick Spiros's tribute to the continent of Asia, a place that elevates bibimbap with juicy, tender hanger steak; that serves massive bowls of noodles with chili-rubbed chicken (one of the 100 Best Things We Ate last year); and that, as of last week, is bringing a little bit of Chinatown to Bucktown with the launch of Dim Sum Saturday nights.
The menu changes weekly, but if last week's is any indication, expect small plates such as pork-and-rice-noodle spring rolls, barbecue-pork steamed buns, shrimp fried rice, steak-and-mushroom chow fun, mussels in lime-leaf curry, Duroc roasted pork belly, yu choy with oyster sauce, pan-fried pork dumplings, shrimp potstickers and housemade kimchi. Dim Sum Saturday nights run from 5:30–10pm, which seems like a good time to remind any Bento Box loyalists that the shop's spring/summer hours are Wednesdays and Thursdays 5:30–9pm and Fridays and Saturdays 5:30–10pm (closed Sun–Tue).
Other updates: Spiros is renewing his committment to sourcing product as locally as possible and is now making vegetarian and gluten-free dishes, such as okra-and-eggplant Indian-style curry. Check the menu tab on Bento Box's facebook page for daily menu updates. 2246 W Armitage Ave (773-278-3932).
Brindille opening soon | Photos and menu
This dreary spring is looking a little more lovely thanks to Carrie Nahabedian, the chef-owner of Naha, who's officially opening her second restaurant, Brindille (pronounced braun-DEE and French for branch or new growth), April 22. Since this is the ever-classy Nahabedian we're talking about, this will most definitely not be another of the thumping, late-night, shared-plates emporiums that have colonized River North over the past few years. Brindille (where former Naha sous chef Ali Ratcliffe-Bauer will be the chef de cuisine) is about Paris, it's about a return to refinement, it's about vintage French cocktails, and (of course) it's about foie gras (served as an appetizer with rhubarb, fennel and candied olives). Or perhaps you'd prefer to start with frog legs? Check out the full menu after the jump.
Brindille (534 N Clark St, 312-595-1616) soft-opens this weekend and is now accepting reservations for Monday, April 22 and beyond. Its hours will be open Monday–Saturday 5–10pm and Sundays 4–8pm.
BRINDILLE MENU
Pour Commencer
King Crab Merus, Spring Pea and Tapioca Custard, Black Truffles and Sauternes $21
Oysters, Eggs Brouillés, Leeks and Oscietra Caviar $19
Frog Legs, Blanc-manger of Cauliflower and Parsley, Ramps, Hazelnuts and Green Garlic $18
Foie Gras, Rhubarb, Fennel, Candied Olives, Lavender and Beaumes de Venise $27
Steak Tartare with Flavors of Rye, Sorrel, Tarragon, Pickled Mustard Seeds and Quail Egg $21
Broccoli Soup, Hedgehog Mushrooms, Crème Fraîche and Bacon, Brin d’Amour Toast $15
Veal Sweetbreads, Loin and Rack of Rabbit, Fiddlehead Ferns, Golden Beet and Cacao $19
Salad of Soft Lettuces, Tartine of Easter Egg Radish, Crottin and Caramelized Almond $17
Frisée Salad, Forelle Pear, Roquefort and Walnuts $ 16
La Mer and La Ferme
Guinea Fowl, Morels, Fava Beans, Sunchokes, Cockscombs, Savory and Vin Jaune $42
Lobster Brindille, Black Trumpets, Coco Beans and Pebble Potatoes, Fragrant Flowers, Coral Butter and Vanilla $48
Rib of Beef, Potato Tarte Tatin, Tomme de Savoie and Bone Marrow $46
Dover Sole Meunière, Asparagus Viennoise, Grapefruit and Lemon Balm $45
Monkfish Tail, Burgundy Snails, Gem Romaine, Yellow Beans, Flageolets and Coriander $39
Tranche of Duck Breast, Foie Gras and Wheat Berries, Young Carrots and Turnips, Watercress and Candied Orange Peel $44
Lamb Saddle, Artichokes, Knob Onions and Spring Vegetables, French Olive Oil, Herbs and Parmesan $45
Omble Chevalier, Beluga Lentils and Oxtails, Granny Smith Apple, Kohlrabi and Horseradish $41
Les Gourmandises
Paris-Brest of Strawberries and Fromage Blanc scented with Pralines and Rose $ 12
Warm Baked Cherry & Almond Clafoutis, Crème Chantilly $ 14
Roasted Pineapple, Crème Fraîche Ice Cream and Cashew Nuts $12
Fantaisie au Chocolat $13
Selection of French Cheese, Lady Anne Apple, Huckleberry and Meyer Lemon Jam, Seeded Raisin Ficelle $22
Eat Out Awards 2013 | Photos
Representatives from many of the best bars and restaurants in Chicago gathered together at Terzo Piano last night to find out who would receive the Readers' Choice and Critics' Picks Eat Out Awards. The big winners of the night: Fat Rice, which readers voted Best New Restaurant, and Scofflaw, the recipient of the Best New Bar honor. Congratulations to all the winners: Browse these photos of the event, then read all about the winners!
Cleetus Friedman lands at the Fountainhead
Cleetus Friedman had a big day yesterday: He was revealed to be one of 17 finalists for the host position of Check, Please!
It also happened to be the first day of his new job as chef of the Fountainhead.
Since shuttering City Provisions, the sustainably-minded deli and catering company, Friedman has been talking to lots of people about lots of jobs. Most of them were chef jobs; some of them were consulting requests; some people wanted to do City Provisions again. "I had the gamut, and I really wanted to hold out for the right fit," Friedman says.
Fountainhead appears to be that fit. It's a natural choice for Friedman in multiple ways. First of all, it's in Ravenswood, the same neighborhood City Provisions was in. Second, it's a beer joint, and Friedman is a bonafide beer freak (at City Provisions, he collaborated with several local breweries on custom brews). Finally, brunch is involved. "I love brunch!" Friedman exclaimed to me. "And they want brunch to take off. So I'm going to take my brunch here."
The specifics of the menu are yet to be determined. Friedman told me that he plans to collect feedback from his followers (Twitter and otherwise) as to what he should put on the menu. Certain signatures of his are, he assumes, forgone conclusions. "My turkey sandwich—that's gotta be on there," he says. He plans on offering many items in varying sizes, so that a dish can feed one person or four. He also hopes to continue cooking sustainably, as much as he can. In other words, it sounds like what Friedman plans for the Fountainhead will have a lot of City Provisions elements to it—and a lot of people will probably find that a very good thing.
Dennis Stover is the new chef at HotChocolate
Dennis Stover, the new chef at HotChocolate
It's been few years since Mark Steuer left HotChocolate, and so far, nobody has really replaced the guy—the savory side of the restaurant, which got rehabbed last year, has been held down by Mindy Segal and a rotating crew of other chefs, none of whom ever stuck around or made their mark the same way Steuer did.
Now, that seems to have changed. Segal has hired a new chef to handle the savory side of her restaurant, and wouldn't you know it—he was one of TOC's 20 Chefs To Watch.
His name is Dennis Stover. He was a sous at Big Star for two years; after that, he was the executive sous chef at Longman & Eagle. Last month, he was on the verge of taking a chef position in New York. But then HotChocolate called.
"Mindy and I talked for two hours that night," Stover says. He told the guys in New York thanks, but no thanks.
There are things that Stover won't be changing at HotChocolate. The burger, the crab cake sandwich, the mac and cheese. "There's no reason to change those things," he says. But Stover does plan to execute a broader level change. The food "is going to be more composed," he says. "And executed differently as far as the composition of the plate." If that sounds like HotChocolate is going fine-dining, well, maybe it is, a little ("I'm classically trained French technique," Stover reminds me). But Stover also has what he calls "hillbilly roots" (specifically: Kentucky) and an itch to make everything from scratch.
So at HotChocolate he plans to serve a sort of fusion: "It's like mom and grandma food, but taking techniques and giving it finesse." (But, he's quick to point out, "it has that refineness without being pretentious or overly plated with tweezers.")
So far Stover has made tweaks to many of the dishes on HotChocolate's menu but has not released a menu that is completely his own yet—that will come in about a month. If you're looking to taste what Stover can do in the meantime, you know what to do: Focus on the specials.
Hope for Lillie's Q post-fire
By now you've read that a basement fire has damaged Lillie's Q flagship location in Bucktown. The Chicago Tribune has video, if you feel like watching such a thing.
Almost 100 fans have left kind messages on Lillie's Q Facebook page, and it's fair to assume that many more people are grieving the loss of a restaurant that in 2010 surprised the city with its expert ribs.
The official word from Lillie's Q so far is that, well, there is no word. A representative for the restaurant told me that both locations (the second is the recently opened annex in the French Market) are "closed indefinitely—there's no timetable for reopening either location right now. It is the plan to have them up and running as soon as humanly possible."
Which leaves people who want to help the restaurant—or maybe just get another taste of it—pretty helpless.
But it occurred to me that there is one way that Lillie's Q is still with us. We still have its sauces.
The restaurant bottles and sells six of its sauces at stores in six states. In Chicago the sauces can be found at The Goddess & Grocer, Publican Quality Meats and a good number of other stores (the complete list is here). You can also still buy the sauces online.
How long the sauces will last, I don't know. They were produced in the basement where the fire broke out. But they're here now, which is a small solace. And maybe the stock will last until Lillie's Q opens again....
Perhaps that's just wishful thinking on my part. But can you blame me? Today, Lillie's Q is where all my thoughts—and wishes—are directed.
Vote in the Eat Out Awards, win the best meal of the year.
We're in the final days of voting for the Eat Out Awards, and without giving away any of the hyper-secret results so far, I can say that these races are close. Very close. So close that, for once, your single vote can actually tip the scales—you have the power, man!
Power not enough incentive? Then consider this: Today through Wednesday, every person who votes in the Eat Out Awards will automatically be entered to win a pair of tickets to Taste of the Nation. (If you aren't familiar with Taste of the Nation, it's a huge charity event where every great chef in the city comes under one roof and throws snacks down your throat. It's amazing. And expensive. Two free tickets is nothing to shake a stick at.)
So what are you waiting for? Power—and power-eating—is yours for the taking. All you have to do is click here.
10 Questions for...Gerard Craft
Gerard Craft
Since opening Niche in 2005, Gerard Craft has been a poster boy for St. Louis's dining scene, earning a Food & Wine Best New Chef nod in 2008 and spawning a mini-empire that now includes Taste by Niche, Brasserie by Niche and Pastaria. Craft comes to Chicago tonight to prepare a collaborative dinner with (Michelin-starred chef) Andrew Zimmerman at Sepia, where the pair will alternate between courses. (One of Craft's: pork belly with preserved trout sauce, honey-radish purée and sorrel). He tells us more about that dinner (for which seats are still available—call 312-441-1920), Paul Kahan and (of course) hot dogs in the survey below.
Name Gerard Craft
Age 33
Occupation Executive Chef and Owner of Niche, Taste by Niche, Brasserie by Niche and Pastaria
Welcome to Chicago! Why are you here?
I am in town to cook a modern Midwest dinner with Andrew Zimmerman. I think we both have a mutual respect for really celebrating the ingredients that are around us. Andrew and I worked together to develop the menu, and we will be alternating courses using the first of spring ingredients. Andrew is an amazing chef, and we are so excited for the opportunity to cook with him!
Did you have any fears/anxieties/nervousness about coming to Chicago? Explain.
Love and respect all of the chefs in Chicago so I am just hoping to do my city proud and show everyone what our city has to offer. We've established a pretty tight-knit community of chefs in St. Louis that are really pushing the dining scene forward and creating a cool collaborative culture, and I’m very proud to be a part of that. We come up to Chicago, though, a couple of times a year, and we always leave with new ideas.
True or false: You will be eating at Avec while in town.
Absolutely true! I always try and hit it right when they open.
Where else will you be eating?
Not sure yet, but I haven't been to Schwa in too long and would love to get back. Also dying to hit Trenchermen.
The Chicago hot dog—yes or no?
YES!
What does Chicago have that your home city doesn't have?
Paul Kahan! That man is a genius!
What does your home city have that Chicago doesn't have?
The Cardinals! Sorry Guys!
Tell us an interesting story from your childhood.
When I was pretty little, I went to a marine biology camp in California. I was a pretty picky eater, but during a cooking class, we went to the beach and harvested kelp berries for muffins. It really opened my eyes.
Tell us a funny/interesting/frightening tale about your company.
There was one time while we were opening Pastaria when a cook starting making fun of another cook for the way he was chopping wood. He grabbed the hatchet and said, "This is how you do it," and put it straight into his own hand. He is lucky he still has it.
If I had just one more day in Chicago, I’d use it to...
...eat at way more places!
Vote for Restaurateur of the Year in the 2013 Eat Out Awards | Slide show
The nominees for Restaurateur of the Year in the 2013 Eat Out Awards are:
Janan Asfour, Tom MacDonald and Jason Normann
Telegraph and Reno
Matt Eisler & Kevin Heisner
Trenchermen
Jerrod, Molly & R.J. Melman
RPM and Bub City
Alpana Singh
The Boarding House
Brendan Sodikoff
Bavette's and Au Cheval
Polls close March 13. Vote now!
Parson's Chicken & Fish announces chef
Find your new favorite patio
Details about Parson's Chicken & Fish, the new spot from Land and Sea Dept. (Longman & Eagle partners Cody Hudson, Robert McAdams and Peter Toalson, along with Mode Carpentry's Jon Martin), started leaking this morning on Windy City Live. We learned of the location (2952 W Armitage Street), the concept (fish and chicken shack) and a few dishes (chorizo clam chowder, fried fish). Now we have one more detail to add: the chef.
His name: Hunter Moore. And here's everything we know about him: He has previously worked at Girl & the Goat, Lula Cafe and Nightwood; will "elevate 'typical chicken and fish joint offerings'"; and will be bringing a "mix of coastal, comfort, soul and street-food influences." Also on board is Max Wolod, a North Pond and XOCO alum who'll be overseeing the beverage program as General Manager.
The tentative opening date is mid-April, but look for events in the space in the weeks to come.
