This week, Michael is keeping the love right here in Chicago, with a Goose Island beer I had never heard of until we shot this feature. Last week, it was Posca Rustica, this week, Pepe Nero. Say what? I guess that’s why you go to The Hopleaf in the first place, to get turned on to some mind-blowing beers, and this week is no exception. Dark beer lovers are seriously going to drool when they see this one…
I’ve been a fan of Glenn’s Diner ever since the kids were little. The magical cereal “wall” drew us in, but the fresh seafood, brought in almost everyday, has kept me coming back during all seasons. If you’re a fan of Alaskan King crabs, you really owe it to yourself to stop in on a Tuesday for their all-you-can-eat night; same goes for the you-peel-’em shrimp on Thursdays.
But the focus of my attention this week is on the clam chowder – a dish so simple, and yet, so commonly screwed up elsewhere. I love that they render bacon to cook their onions in, then add clams and cream and potatoes and well.. you should just go in and grab a bowl yourself, and see what I’m talking about.
Blackbird’s reputation as one of Chicago’s best restaurants has typically been a result of the food. But over the past year, their Mixologist – Lynn House – has been blazing a trail for the restaurant’s cocktail program as well. We asked her to show us how to make a classic drink, but she put her own little spin on it (of course she did; don’t all mixologists want to put their own spin on a classic sometimes?) She did so by adding some sparkling wine. She calls it a Contessa, and when you watch the video, you’ll learn why. Cheers.
Courtesy: Lynn House
Combine equal parts (3/4 oz. each) sweet vermouth, Aperol and North Shore gin “6″ in a tall glass.
Fill the glass with ice and give it a number of stirs with a bar spoon; stir for about 20 seconds, until the ice has just started to dilute a bit.
Strain with a julep strainer into a coupe or other cocktail glass; pour a little bit of sparkling wine on top.
Peel off a section of orange peel, about two to three inches long, and squeeze it, skin side down, over the glass, placing the peel inside the glass when you’re finished.
By Gulnaz Saiyed
Chicago’s weather may be unseasonably warm, but it’s still far too cold for the Southerner in me. Once the temperature drops below 50 degrees, I begin to crave hot, veggie-rich meals. This usually means a craving for Joy Yee’s Noodle Shop, which results in bundling up and hopping on the Red Line to Chinatown. Read More
I was having dinner earlier this week with my cousin, a 20-something from Minneapolis who just moved into the city a few months ago. I took her and her new boyfriend to one of my go-to Thai joints – Aroy – up on Damen. They were totally into it, and kept peppering me with questions about my favorite sushi, Mexican, bakery, etc. It was then that I got the idea for this week’s Top 5: why not give newcomers to our city a quick rundown of the five must-visit, Chicago classics? Read More
Beer lovers are always looking for something wonderful; something jammed with flavor and nuance and maybe even a little spice. They loathe the family gatherings that offer nothing more than mass-marketed Bud or Miller, and as hip as PBR may be, a beer lover would rather drink mead before he/she puts that aluminum can to their lips. In an effort to introduce you, the beer lover, to something fascinating (and frankly, delicious), we’re kicking off a new feature here called “Beer of the Week.” Read More