Feeds:
Posts
Comments

Posts Tagged ‘blood orange’

Restaurant Week started here in Chicago this past Friday. Unlike last year where Yuki and I ended up going to 6 or 7 different places we’ve decided to only do 2 this year. We started off Saturday night at a place that’s been high on our list of places to try for a while but never got around to hitting up…BOKA. Located in a very sheik area of Lincoln Park we were a little concerned it’d be a little too pretentious for our tastes. What happened though, is that our tastes were pleasantly surprised.

I know that Restaurant Week menus don’t fully show off all of a chef’s skills, but it does do a good job of giving an idea of what a particular chef is all about. I really dig what Chef Tentori is all about. You gotta love an Italian who effortlessly blends Asian flavors with French techniques. I used my phone’s camera again, and of course, in dark lighting it does a terrible job. Just let your imagination go wild with my descriptions. You can also check out the menu they have posted on the Restaurant Week website, just know that those menus aren’t completely accurate.

Yuki started off with the Maine Diver Scallop. A big juicy scallop with a perfectly cooked crust served with some sort of bean puree (tasted like it could have either been edamame or fava, don’t remember exactly what the server said) and forbidden black rice. The flavors matched perfectly and the scallop was easily one of the best scallops we’ve eaten in Chicago.

I started with the Beet Salad. Sweet, juicy golden beets with candied walnuts and frisee served on a blood orange sauce. It’s hard to get too creative with beet salads anymore since every restaurant in America serves one and this was not the most creative one I’ve ever eaten. It was, however, one of the best. Chef Tentori kept it simple and let the sweetness of the beets take center stage. The crunch of the candied walnuts was the perfect match while the slight bitterness of the blood orange sauce countered nicely.

Yuki’s entrée was the Seared Angus Tenderloin. While Angus lost it’s luster as a brand the moment fast food chains started using head and hoof scrapings to make up the required 40% beef in their patties, this was the real deal. Tender, juicy, full of beefy goodness. It was served with braised red cabbage, croquettes of wild mushrooms and some kind of cheese (the cheese gave a real nice barnyardy aroma and flavor the remind you that cows come from farms and not manufacturing plants), and a parsnip puree. Absolutely delicious.

I got the Braised Pork Belly. I’m very predictable, I usually get the beet salad and pork belly when I see them on menus. I’m glad I did at BOKA. While most places will sear the pork belly before serving to give that crunch on the skin Chef Tentori didn’t. Instead he kept the whole thing soft and fork-tender. The texture was almost like a slow-braised brisket. I loved it! He served it with two huge deep-fried oysters, spicy bok choy, little green tea soba noodle cakes, and some sort of white vegetable puree (I think it was cauliflower). The flavors and textures worked really well together making this one of my favorite pork belly dishes (light years beyond that crap Naha served me last August).

They ony offered one dessert with the Restaurant Week pre fixe, and that’s fine because it was a damn good one. They called it Ginger Kulfi and served it with toasted marshmallow, ground espresso chips, chocolate fudge, and a tangerine segment. I think they got it backwards. The chocolate fudge was the star for me. Everything else on that plate supported its richness and added depth to its flavor. The kulfi was outstanding though…smooth, gingery, and creamy but not overpowering. It was one of the more well-balanced desserts I’ve had at an upscale Chicago restaurant.

Throughout the evening service was spot on as well. We were promptly seated in the covered courtyard (I think they use it for al fresco dining in warm weather). Our server was quick, knowledgable, and had a good sense of humor. The courses were well spaced and we didn’t have a lot of down time between them.

My only real gripe with BOKA is their IPod shuffle. It went from Dave Brubeck and some great jazz to the same horrible soundtrack that most restaurants play. You know, that light techno that makes you feel like you’re trying on blue jeans at Banana Republic. Fortunately, it went back to jazz after a few techno songs. They really just need to stick with the jazz. But, when that’s my only gripe with a place it’s probably a pretty good place.

All in all, I would definitely recommend BOKA. They were able to present us with an extremely professional and upscale environment with absolutely delicious food while keeping all pretensions out of the picture. A rare feat I must say.

Read Full Post »

As if Restaurant Week wasn’t enough, Chicago also has a Chef Week sponsored by OpenTable. It’s a much smaller promotion than Restaurant Week, but there are a couple of tasty deals at $30 pre fix dinners. One restaurant that’s participating is Sepia, easily one of my favorite joints in town. So, last night, Yuki and I ate a delicious pre fix.

My appetizer was the Scotch Duck Egg. It was a perfect croquet of ground duck meat, nice and medium rare after frying, coated in bread crumbs and filled with duck egg yolk that just oozed out when you cut it open. Chef Zimmerman served it with wild rice, arugula, and black olive honey.

Yuki ordered the Grilled Squid. Perfectly grilled, nice and tender. It was served with cara-cara and blood orange segments, watercress, thin slices of red onion that’s been soaked to remove the sharpness, and herb oil.

My entrée was Cider Braised Pork Belly with barbeque lentils and crispy cavalo nero (not sure what cavalo nero means, it was red cabbage in some kind of vinegar). Delicious fatty pork belly! MMMM! The cider and bbq flavors really tasted like backyard cooking, but it definitely had an upscale, modern twist. The only thing I would have done different is to give the pork belly a quick grill after taking it out of the braising liquid. That would have crisped up the skin a little and added some smoke. It’s hard to argue with what was served though.

Yuki’s entrée was the Vegetarian Lasagna with herbed ricotta and piquillo pepper. The herbed ricotta cheese was brilliant with that tomato sauce. The piquillo pepper almost tasted like an olive, lending an interesting briny contrast. The noodles may have been slightly overcooked, but it was up there with the best lasagna I’ve ever tasted.

For dessert I ordered the Maracaibo Mousse with mango ice cream and caramel-mango rum sauce.

Yuki got the Citrus Meringue-Tart with champagne-raspberry sorbet and lemon sauce.

While all of the individual components of both desserts were delicious, they didn’t all work out quite so well. The mango ice cream’s texture and overall feel were very similar to the mousse. There wasn’t much diversity in textures. On Yuki’s, the sorbet was more tart than the tart. Two tarts don’t make a match. We actually switched the ice cream and sorbet and the sorbet matched the mousse perfectly. While I wouldn’t say the mango matched the tart perfectly, it did offer a nice reprieve from the tart lemon. Maybe some sort of herb sorbet, like mint or basil, would have matched the tart better.

Overall, Sepia still resides towards the top of my list for best restaurants in Chicago. Last night’s meal wasn’t perfect, nor was the service as we had to ask for bread (should have been put down as soon as we ordered, but that’s nitpicking), but the ingredients were fresh, perfectly cooked, and for the most part thoughtfully prepared. I will definitely head back at some point.

Read Full Post »

Restaurant Week just started here in Chicago. Probably the best week in Chicago for foodies, especially broke foodies like me. Restaurants that participate offer 3 course pre fix meals at $22 for lunch and $32 for dinner. Of course drinks, tips, and tax are not included. However, it’s a great deal at some of the joints that do offer up these meals. It allows people to try out different places that they normally wouldn’t without breaking the bank. We’re taking advantage this year and hitting up a few places. The first one was last night at Japonais. Before I get into my review I want to apologize for the quality of pics on this post. I used my phone’s camera instead of my Canon. Since Japonais is kind of loungy, the lights are low. Because of this, the pics didn’t turn out so well. So please, bear with me on this one.

The pre fix they offer consists of an appetizer, an entrée, and choice of either dessert or cocktail. We decided to split one dessert so Yuki got their signature cocktail, the Floating Orchid. It’s a martini made with Absolute Vodka mixed with fresh pear and lemon juices with an edible orchid garnish. It wasn’t that strong, but it wasn’t a bad drink. It is definitely a chick drink though.

At Japonais all dishes are intended to be shared, so they aren’t concerned with bringing things out at the same time. That fit our agenda so it worked out nicely. The first dish they brought out was Bin Cho, baby tuna sashimi marinated in a citrus vinaigrette and served with a daikon salad and arugula. The tuna was fresh, soft, and delicious! Very high quality fish.

Next came the lobster spring rolls. They were served on top of a mango relish with a cilantro sauce and blood orange vinaigrette. The sauces matched the natural sweetness of the lobster quite well. There were also some pea shoots on top as garnish that added a touch of pepperiness.

The first entrée brought out was the soy braised short rib. Food should be brought out lightest to heaviest. Seeing as this is the heaviest, it should have been done last. Oh well, that’s getting a little nitpicky. The rib was perfect, extremely tender and very flavorful. Served with poached pear, a few brussel sprout leaves, and sweet potato puree this was a very satisfying dish. Another pic disclaimer, the sauce is smeared in this pic because I almost started eating it before taking the pic. My bad.

The next entrée was the chestnut crusted chicken. There were some initial problems with this dish. It took quite a while for it to show up after we finished the short rib. Our server stopped by a couple of times to apologize for the wait and to tell us that it’s on the way. Fine, just bring it already! When it finally did arrive I cut into it only to find that it was pink and raw. I know they were running late with the dish, but there’s no excuse for serving raw chicken. Take the 2 extra minutes and make sure it’s cooked! So we had to wait a little longer. The manager did make up for it, I’ll show you how once I get through the chicken review. When they brought the second chicken out I cut into it only to find that it was also a little undercooked. Not nearly as bad as the first one, this one was mostly edible, so we dug in and ate what we could. I do have to say that it was delicious. The ginger-lemon sauce was outstanding and went really well with the crunchy chestnuts. The shiitake rice was fantastic and the brocolini was pretty good too. While a professional chef should know how to cook a piece of chicken, they did get the rest of the dish right. Also, my last pic disclaimer, this pic came from yelp as mine turned out horrible.

While we were waiting for the second chicken the manager brought us this tuna sushi plate on the house. Again, extremely high quality fish with some sort of ginger cream sauce. He definitely made up for the chef’s lack of chicken cookery. This was a great plate of sushi.

Dessert was a chocolate marscapone mousse topped with berries and a small scoop of vanilla ice cream on the side. The name is misleading though. It’s really a marscapone mousse with two chocolate wafers inside and coated with cocoa powder. It was ok, but nothing to write home about. It was by far the weakest dish we ate, but at least it wasn’t undercooked.

I also didn’t mention that our table was 20 minutes late. There’s a cocktail lounge in the basement, so we waited at the bar and had a drink. 20 minutes is about as long as I wait before I start to bitch to the host. So they just made it. Overall though, I have to say, I was impressed. I expected it to be more pretentious than it is. Don’t get me wrong, it is definitely a place to see and be seen, but it is also a little more laid back than other loungy places. The food was high quality, and for the most part extremely well executed. While there were a few mishaps in service, all was made up with the comped sushi as well as comped drinks on our bill. It is definitely a place worth checking out.

Read Full Post »