ronnie_suburban

Here's a link to another story about their new projects, which originally appeared in the Chicago Tribune (now via Hotel on-line): Hotel restaurants built in Tru fashion: Chefs Rick Tramonto and Gale Gand of Tru will join other celebrity chefs in the trend that is transforming hotel dining =R=

See above. Post #69 in this thread, for example. Though the links are now dead, you'll get the general idea. Edited to add this link to Westin's information page. =R=

July 26, 2006... From today's Chicago Tribune - Good Eating section: Truth or consequences...Robin Mather Jenkins reviews Marion Nestle's latest book, What to Eat: An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating. Churning it out...Renee Enna and Lisa Schumacher rate 3 ice cream makers which each price out at $50 or under. Ancient past, uncertain future...Evan Osnos visits Shanghai's centuries-old Da Jing market, which is caught between tradition and a national push toward modernization. Vintage of the century? Already?...Bill Daley weighs in on 2005 Bordeaux wines, which many 'experts' are already identifying as the vintage of the century. Currants...Robin Mather Jenkins with a useful guide. Goose Island Summertime...Jerald O'Kennard with the Beer of the Month installment. This book might make you hungry for more...Renee Enna files a brief review of Eater's Digest: 400 Delectable Readings About Food and Drink by Lorraine Bodger. ===== From today's Chicago Sun Times - Food section: Grilling with fruits & veggies...continuing her systematic upgrade of the Sun-Times' food section, Leah A. Zeldes files this useful and timely piece about grilling fruits and vegetables, to which several area chefs and produce mavens contributed. Sioux Falls gets a tasty dose of Chicago soul...Dave Hoekstra takes a look at Soul Affair in Sioux Falls, SD, which is helmed by a former Chicagoan. Tastings around town...Celeste Busk previews upcoming events at Piece, Hyatt Regency, Bravo, Schaefer's Lawry's The Prime Rib, Geja's Cafe, Brett's Cafe Americain, Cafe 36 and Zapatista Cantina. Food News...Denise I. O'Neal previews a big, upcoming event at Chicago's Green City Market. ===== From today's Daily Herald - Food section: Suburban native brings touch of Spain to cooking...in this week's Chef du Jour installment, the ubiquitous Leah A. Zeldes profiles Libertyville native Christian Eckmann who has worked, for the last 3 1/2 years, as the chef de cuisine at Ambria. French fries take walk on wild side...Jamie Sotonoff looks at french fries and some of the more unusual forms in which they are offered around town. ===== From the July 21 edition of the Chicago Reader's Restaurants section: Ice Cream, Hold the Beer...Nicholas Day takes a 'fresh' look at the root beer float. Also, an interesting round-up of some of the area's best ice cream offerings. Note: .pdf pages at the Reader's web site occasionally load slowly but they do eventually load. ===== In this week's installment of Chicago Magazine's Dish, Penny Pollack and Jeff Ruby chat with Franco Gianni (Rushmore, Tank Sushi, Sushi Wabi) about his newest venture, Adesso, a family-friendly Italian spot slated to bow in Boys Town in mid-September. ===== =R= <><><><><> Media Digest Notes... Updates from some Chicago media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

Thanks, Judith. The 'heads up' is much appreciated. I can't speak for everyone but if you attend and take pictures, I personally would love to see them. =R=

JWest, I've heard credible rumors that with their new deals (for the upcoming Wheeling venues, etc.) now in place, Gale and Rick aren't spending as much time at TRU as they once were. Again, I don't know if it's 100% accurate but if so, it may put some perspective on your most recent meal there. =R=

Well . . . are they edible? =R=

Food editor at the Daily Herald, Deborah Pankey, weighs in as well: Le Francais picks up spots in Zagat guide =R=

A follow-up piece by Janet Fuller appears in today's Chicago Sun-Times: She even mentions the fading 'jackets required' trend. Appetites here favor French =R=

Thanks, Liam, for the link to that existing thread. I was considering merging this thread into that one but since Michael wrote about visiting places that were new to him, I thought it was best to keep them separate. =R=

Yes, I can see that would make a difference. Wood and and charcoal can elevate even lower grade steaks to deliciousness, which is why the choice steaks at places like Wildfire and Weber Grill can be a deal. I have to admit that I love steak in nearly all its forms, including Grecian skirt steaks at diners! But there's something about the intense beefy tang of dry-aged steaks that really elevates that form for me. ← Don't get me wrong, I can certainly appreciate that distinctive, dry-aged tang. My butcher, Zier's Prime Meats, in Wilmette, ages their prime beef for 21 days (at an approximate 3% loss per day) and I can definitely taste and appreciate the difference over non-aged, which almost tastes flavorless to me these days. That said, it's the cooking method that puts a steak over the top for me. I'd love to have another go at a Primehouse ribeye -- but cooked on a charcoal grill, with lump charcoal, next time around. I wonder if they'd sell me a couple of raw ones . . . =R=

I've been since the grand master's return. ronnie, shame on you for living so close and not having been already! Liccione's stuffed squash blossoms are always a treat. u.e. ← It has mostly to do with my allergy to sportcoats, but you're absolutely right! =R=

I agree, even though the specifics surprised me. Also, Le Francais has been on my radar since Liccioni's return. Now, I'm even more excited to go back. Plus it's only minutes from my house and there's no foie gras ban in Wheeling. =R=

... and #3 is Les Nomades. Someone clearly has a preference for French.... and yes, I agree, the two that I have been to are great. I personally don't find it "VERY" surprising - but they wouldn't have been obvious winners to me. But then again, I'm not the "people's choice." u.e. ← I guess what surprises me most about their selection is their locations and distances from downtown. Perhaps that actually factored into why they placed 1 and 2. Again, I'm not knocking these places at all. I've had phenomenal meals at both (and Les Nomades, too ). The Suburbs rule!! =R=

Based on my two experiences, this is surprising. u.e. ← Based on my experiences at Alinea, it isn't surprising at all. But #1 and #2 for food being Carlos and Le Francais? I find that VERY surprising, even though I think both places are great. =R=

I don't have the official rankings yet but I did receive a link to this press release (via AP and ABC7) which reveals the following: Top Food: Carlos (Le Francais was 2nd, Les Nomades was 3rd) Top Decor: NoMi Top Service: Alinea Most Popular: Charlie Trotter's (TRU was 2nd, Frontera Grill was 3rd) My first thought is that if you follow Zagat religiously, you barely need to enter the city to sample Chicago's best food. Thoughts . . . anyone? =R=

A 6 pm start time should work for me. I'll be leaving the Chicago area by about 10 am CT at the absolute latest. Even if the drive takes 5 hours (which it shouldn't), that would land me in A2 by 4 pm ET. That may put the Archive tour in peril for me, but a 6pm dinner should be no problem. =R=

July 19, 2006... From today's Chicago Tribune - Good Eating section: The skinny on grilling...Robin Mather Jenkins checks in with several experts and reports on how "sensible choices and savvy techniques can bring awesome flavor--and nutrition--to outdoor cooking." Is this Napa? Or is this Yountville?...Bill Daley helps to make sense of the American Viticultural Area delineations (AVAs) and explains the potential downsides of their use as well. Fresh tips for the farmers market...Test Kitchen Director Donna Pierce provides some useful and seasonal advice. In pie heaven...in this week's Prep School installment, James. P. DeWan walks us through the basics of making a quality pie. Wordplay with wine...Renee Enna visits WineStyles Main Street at Seven Bridges in Woodridge. Culinary contests heat up...in this special to the Tribune, Chris McNamara recaps 2 cooking contests which recently took place in town. Gooseberries...Joe Gray with a useful guide. ===== From today's Chicago Sun Times - Food section: Raising the steaks...Leah A. Zeldes files a terrific, comprehensive report on the Chicago steak scene and reveals what various restaurants and butchers are doing to distinguish themselves. Recipes are included. Tastings around town...Celeste Busk previews upcoming events at Webster's Wine Bar, Wabash Tap and Rhapsody. Food news...Denise I. O'Neal files her weekly round-up of industry happenings, programs and roll-outs. From the July 18th edition: Early deaths tied to lack of grocery stores...Janet Rausa Fuller reports on a startling new study, commissioned by LaSalle Bank, which concludes that "Chicagoans who live in areas with scant grocery stores and many fast-food restaurants are more likely to die prematurely and at greater rates from diabetes, cancer or heart disease . . ." ===== From today's Daily Herald - Food section: 'Big Sky Cooking' brings Montana to your table...food editor Deborah Pankey takes an in-depth look at Big Sky Cooking by Meredith Brokaw and Ellen Wright. Ravinia executive chef blends love for food with music...This week's Chef du Jour segment profiles chef Matt Del Regno. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== From the July 14 edition of the Chicago Reader's Restaurants section: What's New: Affordable Eclectic Eats, Ambitious Chinese Surf and Turf, and a Modern Cucina...reviews of newcomers Treat, Mulan and Fiorentino's Cucina Italiana. Note: .pdf pages at the Reader's web site occasionally load slowly but they do eventually load. ===== In this week's installment of Chicago Magazine's Dish, Penny Pollack and Jeff Ruby report that Zocalo, a new, small plates venture by Edgar and Marcos Castañeda, will open in the former Chilpancingo space on July 31. ===== =R= <><><><><> Media Digest Notes... Updates from some Chicago media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

Hey! I'm not the one who ordered the 8 scoops of ice cream in the first place. I was just trying save you the embarrassment of cancelling the order. =R=

Eliot, Again, I wouldn't necessarily compare Custom House to Primehouse but someone did upthread, so I thought I'd take a stab at it. I just liked Custom House a lot more than Primehouse. Their meat was fantastic -- although I had short rib, not steak -- and their apps, sides and desserts were much tastier, more original and almost as much fun. But I wouldn't ultimately categorize Custom House as a steakhouse. =R=

Eliot, if you're buying, I'm right there with you. Otherwise, I'm probably going to choose S&W because their meat is fantastic or Gibson's because when their sides are on, it's the best overall steak house meal, IMO. I might even put Joe's Prime Steaks and Stone Crab on my short list, ahead of Primehouse. =R=

Thanks, LAZ, for the info on Wondra. It's actually used at Primehouse on the Angry Lobster, which we did not order. I think Smith and Wollensky stacks up pretty well with Primehouse, meat-wise. I wouldn't argue that Gibson's is quite at that level but it's effectively close enough because for me, the main difference in the finished product -- provided that both are prime and aged in some form -- is a function of the cooking method. Again, I greatly prefer wood-fired. I guess that's why I found the steak at Primehouse so anti-climactic. Again, I can't argue the quality of the meat at Primehouse, only that it and the way the steak was cooked, were not enough to really distinguish it for me. =R=

I have used both lump and Kingford. For grilling the lump gets hotter and is great. In the smoker I think the lump can get to hot. Can you really taste a difference Ron? I know for meat smoked with hardwood added to the charcoal I cannot. I won't argue the point, perhaps my palette is not discerning enough. Lots of BBQ contests have been won with Kingsford. I'll use whatever works, I am not wedded to Kingford,but it does the job for me. ← I agree that for smoker use, lump can get too hot. It's a difficult ride which needs to be tweaked and monitored frequently. That said, I can definitely tell the difference between finished products using Kingsford and lump. For me, it shows up as an aroma -- or lack thereof -- during the cooking and in the food. It's subtle but noticeable. That said, I'd use Kingsford in a minute if I couldn't easily get my hands on something else. I used to use it regularly and I loved it. It was only after I tried lump that I realized it liked it better. And that was only because I'd run out of Kingsford and had nothing else on hand. I also have access to Royal Oak's foodservice brand of briquettes (Chef's Select) which I also prefer to Kingsford for the same reason -- they have a cleaner aroma. Again, I'm not trying to diss Kingsford here. The fact that so many contests are won using it, likely says more about my failings than Kingsford's. I think the difference is similar to preferring one type of wood over another when smoking -- neither better -- just different than each other. =R=

After looking forward to it for days, I had dinner last night Primehouse and I just wasn't that impressed. I guess part of it is that I have a great, Prime butcher and prefer charcoal-cooked steak to any other. That's not to say that the steaks at Primehouse aren't great. They are. But they are no better than what you would typically be served at any other high-end steak house in town (or at my house, or molto e's house, etc.). So, let's take a step back. The room has a clubby feel. The tables are clad in custom fitted red leather tablecloths. We ended up in a 4-top by the kitchen. I suppose this would be a 'loser' table for most folks, but of course, I like sitting by the kitchen, since that's where the action is. I more or less knew going in that the experience at Primehouse would ultimately be distinguished by the service, the appetizers and the side dishes. Service was pretty thorough but a bit condescending. I suppose I invited this by wearing shorts (although, it was 100 degrees F) and bringing my 9-year-old son along. We were provided with all sorts of information, some of it useful, some it incorrect. It was good to know, for example, that the ribeyes were aged for 28 days. OTOH, Wondra is a coarse flour, not a super-fine flour as we were told. Our server was pushing a particular wine very hard but the sommelier informed us that it had never arrived to the restaurant. Not that the misinformation mattered because we never really wanted for anything and our server was timely with all his deliveries to the table. Appetizers were so-so, IMO. We too, tried the surf and turf dumplings but neither variety really did it for me. Of the 2, I preferred the BBQ short rib version. The lobster version was bland and had some textural problems. Seeing the little claw as the handle for the unit prompts the expectation that there will be a nice piece of crustacean within the dumpling. This was not the case. Instead it was a too-soft (i.e. mushy) puree or mousse which did not come together well at all. Another appetizer, the sashimi of Kobe beef served on block of Himalayan salt, was perhaps my favorite dish of the entire meal. It was tasty and tender and the accompanying truffle aioli was a nice accent. This was fresh-tasting with nice, clean and unmuddled flavors. We also shared a made-at-the-table caesar salad. This was also very good and delivered on my expectations. Fresh, crispy romaine, nice balance between the elements and the "show" aspect was cool too. Again, I can't complain about the steaks, which completely met our expectations. Not only was the beef very good but the steaks were cooked as ordered and happily, we were not asked to cut into them the moment they were served to confirm that they were cooked properly. The last few times I've been to Gibsons, they've asked me to check the grill cook's work, which I find completely out of line. At a prime steakhouse the customer should not bear this burden. The kitchen should confidently know how to properly cook the steaks. Primehouse got this right. Side dishes really underwhelmed me. And I guess this was my biggest disappointment of the meal. Even the delectable-looking twice baked potato (pictured above in molto e's post) was lackluster. I'm not sure why, but the separate elements just didn't come together. Perhaps it was merely a case of the corn being so sweet that it overwhelmed the potato, bacon and fried onions served with it. 4 of us failed to finish one twice-baked potato. The sauteed mushrooms, while nicely cooked, were bland. The tempura onion rings also suffered from too-sweet syndrome. My son is an onion ring fiend and again, neither he nor the other 3 of us bothered to finish the one order of rings. It wasn't that the onion was too sweet, it was that the batter was too sweet. Our fourth side, the asparagus, was slightly undercooked and somehow, managed to taste like celery. We ended up leaving all 4 side dishes we ordered unfinished, which, as far as I can remember, was an all-time first for us. Desserts were better. The cheesecake lollipops were very good . . . not as good as a nicely-produced piece of actual cheesecake but good. My son loved the interactivity of the inject-your-own donuts, even though I thought they paled greatly compared to the ones I'd eaten earlier in the week at Hot Chocolate. The rack of cookies was just okay, with no particular stand-outs. The 'slice of prime' chocolate layer cake was the best of the lot. It was tasty, moist and fudgy. In the end, I felt over-gimmicked by Primehouse. Upthread someone compared it to Custom House. I would, without hestitation, choose Custom House over Primehouse any day of the week because the food there is far tastier and also truly more original. It felt as if, in the interest of putting on a show and taking some superficial visual risks with the presentation, the food suffered a bit at Primehouse. I'm not sure that this is how it always is with David Burke or if what he normally does has been "dumbed down" to meet his expectation of the Chicago audience. However, steak is the one high-end food that is easy to find in Chicago and Primehouse's beef offerings did not surpass any of the incumbents. As for the rest of it, a little more substance and a little less "style" could only improve the overall experience at Primehouse. =R=

Having now been to Hot Chocolate a couple of times, I have to say that it's my absolute favorite place in the city for dessert. When I was last there in October I enjoyed several terrific desserts and a cup of 'medium' hot chocolate that was possibly the most delicious confection I'd ever tasted. Earlier this week, I went back and confirmed for myself that the hot chocolate at Hot Chocolate is legendary. Happily, and even though we were pretty full from dinner, we enjoyed a bunch of other treats that were of equal caliber. The meyer lemon 'split' was comprised of lemon curd atop a delicious piece of shortbread. It was topped with 3 sorbets: pineapple, melon and -- my favorite of the 3 -- tart cherry. The 'split' was served in a large, low bowl which also contained bits of diced pineapple, kiwi and passionfruit. Next up, we shared an order of the outstanding warm brioche donuts. The rich and tender donuts and their accompanying 'holes' were dusted with crystal sugar and served with a ramekin of hot chocolate fudge (for dipping) and a few pieces of equisitely rendered caramel corn. This was a great presentation and a fantastic combination of flavors and textures. My favorite of the 3 plated desserts we tried was the Banana (Volume VI). This was stellar. This absolutely decadant piece of banana cream pie had an inspired and delectable crust of brown butter and graham cracker. The pie was served with banana sherbet and a sublime combination of butterscotch and hot fudge sauces. This was the best banana dessert I've ever eaten. The crust of the pie was perfect. Not only did the brown butter deliver a flavor that worked perfectly with the banana elements but it was nice and thick and provided a great foundation for the dish. Lastly, we tried every single ice cream in the house. On this night, we were served a long plate containing 8 different flavored scoops, each paired with a delicious, accompanying cookie. We were pretty full from dinner when we arrived at HC, so you can probably imagine how we were feeling by this time. Still, I forged ahead, tasting each of the wondrous flavors in front of me. They were all terrific (it's ice cream, after all) but the 2 which really stood out for me were the salty caramel and strawberry preserve. The strawberry preserve was so good it made me wonder why anyone bothers with regular strawberry ice cream. I've yet to hit Hot Chocolate for the savory side of their menu but it also looks great, so I plan on doing so soon. And their brunch offerings are quite tempting as well. They also offer some small-brewery, individually-produced food and beer pairings that look fantastic. These are brews which are designed specifically to pair up with food. Hot Chocolate creates the pairings, which are promising, to say the least. I cannot believe, considering how wonderful it is, that so many months had passed between my visits to Hot Chocolate. I don't think a week passed when I didn't think about my first visit. I'm so glad molto e suggested it (he'd never been there before) because it had been way too long for me. I was thrilled to return and learn with certainty that my first visit had been no fluke. Hot Chocolate is great and really deserves a dedicated trip. My experiences at Hot Chocolate have been compelling. =R= Hot Chocolate 1747 N. Damen Chicago, IL 60647 773 489-1747

Great pics, Eliot. Doc, I didn't mean to compare Sola to Roy's as much as create a reference point. =R=