FrogPrincesse

Quick stop at Café Descartes in Oak Park for a punch-lunch espresso. I couldn't resist a coffee house with a philosopher theme. Excuse the blurry picture. That's me pointing at JP Sartre and attempting to summarize existentialism to my 11-year old daughter.

FLW's home and studio in Oak Park. We were headed to Citrine for lunch based on @Alex's recommendation, but it's only open for dinner! So we had lunch in a cute little restaurant called The Little Gem. Anti-hero IPA from Revolution brewing, a local brewery. Super hoppy and full of flavor. Two Brothers Prairie Path golden ale. Another great local beer. Burger with provolone cheese The vegetable quiche which was more like a frittata with crust.

If I see it again, I will for sure!

Now that I am reading about it, I am regretting not ordering the besk from the bitters menu, which would have made a great nightcap! The description from the distiller's website is incredibly enticing. The violently bitter shot initially hits with flavors of grapefruit before an onslaught of wormwood alongside earthy gentian root — an effect that lingers on the palate for quite a surprising while. Beneath the acrid din of the more acute tasting notes rests more gentle traces of juniper, star anise, and elderflower musk.

Back in the middle of all the hispter action for dinner at The Publican. Imagine a German beer hall with a great beer selection and all things pork crossed with a French brasserie with lots of seafood offerings including an extensive fresh oyster selection. Completely packed with big communal tables and it's LOUD. Incredibly loud. The food is a bit loud too, every was very seasoned, often a bit overseasoned. But what a fun place! I loved it and the menu had great variety. Hop Venom double IPA Braveheart Scottish ale on nitro Rustic bread - delicious with a cultured butter so rich it tasted like the best part of a perfectly ripe camembert - sublime Plum salad with burrata Razor clam ceviche with cucumber. The razor clams were very tender. Serrano ham with goat butter. That butter wasn't salted unlike the first one, and had a very distinct goat note. Wonderful. The ham was great too. Skate wing (picture taken after it was expertly fillet'd). I always order skate wing when I see it on the menu; it was my favorite fish as a child and is still a favorite. Tappist Achel Porchetta with figs and endive (this was a half portion!). Great tasting meat but they don't prepare it with the skin crisped, which seems like a missed opportunity. Some good-looking dessert and cheese options, but I was about to explode from all the food so I decided to pass.

Haha. You have to go back then! But honestly you didn't miss mich. Ramazzoti isn't super exciting; it's very mild for an amaro.

Oops sorry, I read the second part of your description after I had already posted my question! What you did is smart because you lose the stripes when you cook them, so you used the raw beets as an accent/touch of color. All raw beets would be... not my thing at all! I love roasted beets but raw they tend to have little taste. It's sad however to lose the stripes! So you have the best of both worlds here, flavor from the cooked beets, and visual interest from the raw ones.

Very pretty.

After Millenium Park and some shopping, I went back to Eataly to study the amari a bit further and also to get dessert (ie, cheese for the adults and a pastry for my daughter). After checking what was available to me where I live, I went with a locally made amaro from CH Distillery (top right in yesterday's picture, below). I also tried the one on the top left (Cinpatrazzo); I got a generous sample to try that was very flavorful but a bit too cinnamon-forward for my taste. I also bought a bottle of rosato wine to go with the cheese. The cheese selection was overwhelming; I looked only at one section and found three that seemed interesting (I tend to go for full-flavored cheeses, hard / crumbly, with a preference for goat or ewe). The one in the front immediately caught my attention because of the rustic aspect of its rind. It's the Castromagno, with a crumbly texture similar to aged ricotta. In this part of the display I spotted the fiore sardo that I had tried at Eataly NYC I believe, long ago, and that had impressed me despite an unassuming aspect. Very grassy and full of flavor. Quick look at the kitchenwares before leaving Hi Philippe... We had our dessert in our hotel room. A chocolate ganache hazelnut for my daughter (I wasn't fast enough to take the picture!) ...and the cheese with a glass of rosé. I cannot really pick a favorite; they are all interesting and wonderful. From left, clockwise: pecorino ala canapa fulvi, fiore sardo dop organic pondini, castromagno dop giolito.

Thanks for the tips, @Alex! Late lunch at Le Cochon Volant, a French brasserie near Millenium Park. Glass of Burgundy wine and a Saison beer. Steak frites. This was sirloin which isn't my favorite cut, but it was very tender and cooked to my liking (rare). Croque Madame A pair of double espressos with French sugar cubes (La Perruche)

Maybe tomorrow for Oak Park. That airbnb was already booked unfortunately!

Late morning snack in Hyde Park at the Plein Air Cafe. Lavender tea cake, chocolate madeleines, cortado (imagine a delicious intense super caffeinated cappucino without foam) and hot chocolate. From their outdoor area you can see the back... of this which was the point of this morning's trip. Worth the terrifying uber ride!

The black label is the one I'd look for as well if I wanted another bottle of Picon (but I've been perfectly happy with Bigallet china-china as a substitute).

Get better! I hope your stay at the hospital will be short.

Old Fashioned which was on the sweet side, and the Salt & Ash which was spicy and acidic with a bit of smoke, and went very well with the food. The soft shell crabs with a light crispy batter were succulent. The chorizo & lardo flatbread was almost too generous with its toppings (it could have benefited from a bit more bread for structural integrity), which included the most delicious dark cherries I've eaten in a very long time. The escargot raviolis were surprisingly safe. I was expecting a bit more meatiness/ earthiness. Brioche bread with a fantastic onion jam on the side. Grilled pork hearts with steelhead roe and oyster sauce. This was very good although very small, as the waitress had warned us. The highlight of the evening was this crazy surf & turf combo of caramelized goat belly with lobster & crab. I can't even describe how amazing that was. I always make sure to order the weirdest thing on the menu and am rarely disappointed. Dessert. We had the chocolate cake with shitake mushroom, and the goat cheese cheesecake with picked rhubarb. Both were very nice. We left the place around 10 pm and it was still packed! Not too bad for a Thursday night for a restaurant with 100+ seats.

Girl & The Goat. That place was buzzing with energy; it was super paked and loud but in a good way. Stephanie Izard who opened it won season 4 of Top Chef. The cuisine reminded me of Chris Consentino's Incanto / Cockscomb in San Francisco.

Art Institute Caillebotte Manet Wiener Werkstätte Francis Bacon

A farmers market on the way to the Art Institute. Raclette sandwiches seemed extremely popular, lots of people taking pictures including this lady who photobombed me.

A small sample of the cheese selection. Still trying to decide what to try tomorrow. Pastries. I had a delicious bite-sized baba au rhum with a little piece of candied citrus together with a double espresso (Lavazza). They also have a Nutella bar with crêpes.

Eataly has an awe-inspiring selection of amari and vermouths (including locally made ones). It hurts not being able to bring everything home! Grappas and the likes

Inspired by recent spontaneous foodblogs by @Kerry Beal and @rarerollingobject (among others), I decided to document here my long weekend in Chicago. It's my first time here. I started with something familiar - Eataly is just around the corner from the place I am staying at downtown, and I had loved that place in NYC. It's on two levels and about the same size as the other one. It was early (a little after 11) so the place was very quiet. Lunch at the counter overlooking the charcuterie station. Meat platter with a glass of Montanaro vermouth di Torino & soda. Fluke crudo with rhubarb agrodolce, fritto misto, gamberi fritti. Glass of rosé.

Oceanside (Erick Castro via Food & Wine) 2 oz Four Pillars rare dry gin 1 oz lime juice 3/4 oz simple syrup Berg & Hauck celery bitters Mint Pinch of salt I love this drink! It's savory and interesting. The Four Pillars was fabulous in it!

I like your approach. Very systematic!

Thanks! Mine were cheapo non-heritage pork so they really benefited from the sous-vide treatment. Juicy and tender, even as leftovers the next day. Before the sous vide I was always nervous about cooking pork because it tended to be disappointing. Not anymore!

@Darcie B Very nice. Thanks! I make a lot of different preserves at home so I am definitely going to make this cookie!