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Posts Tagged ‘champagne’

Even since it was featured on CheckPlease a while back I have wanted to check out Blue 13. I don’t know why, but it really appealed to me for some reason. When I saw that Chef Curren was doing a Restaurant Week menu I took that as an opportunity to finally get off my ass and take my wife out for some rockin viddles. Turned out to be a damn good idea.

Located in the River North area, Blue 13 is on a very residential strip just off the hwy. That’s both a good thing and a bad thing. It’s good because it allows for a neighborhood feel without any pretension. It’s bad because there’s nowhere to park! I hate paying for valet. I am Jewish (culturally, not religiously) after all. After finding a place to park a couple of blocks away Yuki and I were ready to get out of the cold and fill ourselves full of tastiness.

When we got there a couple of tables lingered a little longer than expected and our reservation was about 15 minutes late. No worries, 15 minutes is acceptable. So, we headed to the bar and I had a beer while we bitched to each other about how frustrating both of our jobs are. Basically, a nightly routine. When we got to our table we already knew what we wanted so we ordered up dinner, ate some good bread with great olive oil, and awaited the feast.

Yuki started off with the Duck Confit Tortellini. Served in a caper and cilantro butter sauce it was absolutely delicious. The only thing wrong with it is that the pasta was just a little too al dente, and not by much. Maybe another 45 seconds or so in salted water and it would have been perfect. On the other hand, this was the first time I’ve ever had capers with cilantro. I hope it’s not the last because it was a really weird pairing that actually works quite well.

I got the Beet Salad with Champagne Vinaigrette. I did tell you the other day that if there’s a beet salad on a menu I’ll probably get it. It didn’t hurt that their restaurant week menu only had two options (they did have a $44 pre fixe option with more choices, but that’s a little pricy for my blood). I will say this, Chef Curran’s beet salad is one of the most creative ones I’ve ever eaten. Nice sweet golden beets, frisee, endive, candied hazelnuts (quite possibly my favorite of all nuts, excluding my own of course), and, get this, marshmallows made with beets and balsamic vinegar. It was the marshmallows that set this salad over the top.

Yuki got the Arctic Char entrée. A beautiful piece of fish with a nice crispy skin and juicy flesh (is there anything better than juicy flesh?). It was served on a grain salad that consisted mainly of quinoa and pearl barley as well as a big smear of pureed butternut squash. All of the flavors worked in harmony and completed a very satisfying dish.

I got the Guinness Braised Veal Cheeks. These were some of the most tender cheeks I’ve tossed into my organs, like a really soft brisket. Served on buttered noodles with sautéed brussel sprouts and a smear of creme fraiche. It was garnished with a baby carrot and some baby cilantro. I’m beginning to realize that Chef Curran likes to use cilantro. Honestly, I got no beef with that! In fact, I got veal. The only problem with this dish is that I found that it could have used one more pinch of salt to really bring out the beery goodness of the guinness. Otherwise this was a success.

With two dessert options we decided to get one of each, and that really wasn’t a hard decision to make. Yuki had the Apple Cobbler with Vanilla Gelato. A classic that he didn’t really fiddle much with. It was very straightforward but executed nicely.

I got the Chocolate Peanut Butter Waffle. Waffle with candied peanuts, peanut butter sauce, chocolate sauce, and a scoop of vanilla gelato. As I started eating it I was greeted with a very nice surprise, very nice indeed. In the chocolate sauce were little pieces of BACON!!! It’s desserts like this that make me glad I don’t keep Kosher. Bacon truly does make everything better.

Service throughout the night was spot on. The servers were casual, yet professional. Food was brought out in good time and plates were cleared promptly. The atmosphere was also very casual. Exposed brick walls with heavy rock’n’roll on the speakers, but not too loud that it hindered conversation.

Way back when I worked at a restaurant called The Outpost I always thought that it should have been something more like this. Honestly, if I ever did open up a restaurant it would be along the lines of Blue 13, except I’d play more classic rock and throw some Fela in the mix. Otherwise I wouldn’t change a thing.

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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.

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