CFM: Please tell us about yourself and what led to you starting Tequila 1349.
LL: The inspiration for Tequila 1349 began back in 2016 when I was given an acre of my family land in Arandas, Jalisco. I was born in Chicago but spent a lot of my youth in that part of Mexico, watching my father and grandfather farm agave. I always loved the rich traditions and craftsmanship that go into tequila making. So when I received the land, I planted my own blue weber agave and began farming. I initially did this as an investment. But in 2020, I had the opportunity to partner with the team of third-generation master distillers at Aceves Spirits to begin creating a tequila profile and bringing it to life – and Tequila 1349 was born.
CFM: What’s the inspiration behind the name of your company?
LL: When I first began this journey, I didn’t have much. So I planted what I could afford, which totaled 1,349 plants to start. Thus, the name Tequila 1349! You can find the coordinates of my first crop on each label of the bottle.
CFM: What makes Tequila 1349 different from other brands?
LL: For one thing, it’s small batch, single estate and additive-free, which makes it stand out from some of the mass-produced brands that are out there. But also, we stay true to the rich culture and traditions of tequila making, while also employing innovative, sustainable practices. Innovative as in playing classical-like music so that the frequencies can relax the yeast during fermentation. And sustainable as in turning over the soil rather than always buying new. Also during harvest season, we practice leaving 20% of agave plants in the ground so it can continue to provide nectar to the long nose bats, who are our pollinators. It’s essential to their survival. I believe this combination of old and new results in a distinct profile and exceptional taste.
CFM: What have been the highs and lows of starting your own spirits company?
LL: Competition has definitely been a challenge. Celebrities are breaking into the tequila market more than ever, it’s like every month there is a new one. And they come with a huge marketing spend and an influential platform, so sometimes it feels like I’ll never get ahead of the game. But a high moment for me was getting the brand picked up by Binny’s Beverage Depot in Illinois. Binny’s is a huge retailer known for carrying brands worth consuming. Early on I was told by an industry expert that I didn’t stand a chance presenting to them, given the high volume of brands brought to their table. So the day I got news that we made their shelves in nearly 40 stores, I was beyond thrilled!
CFM: What can we expect to see from Tequila 1349 in 2024 and beyond?
LL: We will continue to grow our brand awareness and expand the availability of Tequila 1349 . In addition, we are working on our next expression, the Añejo. This will be a one-year aged tequila which I am currently barrel picking for. While we wait for this anticipated profile, perhaps I may surprise our audience with a Mezcal. More to come on that.
CFM: Can you share a few fun cocktail recipes for at-home mixologists?
LL:
“Mexican 75”
“1349 Praline Old Fashion”
CFM: What is your favorite way to enjoy Tequila 1349?
LL: I love picking up the complexities in flavor, by breathing it in as I sip it neat. I enjoy the Blanco chilled with a splash of soda water and a hint of lime. And I enjoy the Reposado over a slow melt ice cube. However, if I were to use mixers, I’d keep the Blanco very simple, away from sugary syrups to avoid losing its smoothness. And for the Repo, a crafted cocktail that is balanced is best to let that agave taste linger.
CFM: Where can we find Tequila 1349 in Chicago?
LL: Tequila 1349 is currently in 40 Binny’s Beverage Depot locations all over the Chicago area, at Chicago’s Moreno’s Liquors (known for their rarest and largest collection of Mexican spirits in the country) and in several local restaurants and bars. In addition we ship online through our website, tequila1349.com.
CFM: Are there any upcoming events in Chicago where readers can meet you and try your tequilas?
LL: Yes, we have an upcoming tasting event for our Reposado profile happening in many Binny’s locations throughout Illinois scheduled for April. Exact dates TBD and will be shared on our website and social media handles. In addition, we are participating at this year's New Orleans Spirit Competition at Tales of the Cocktail. And we are also hoping to have a table at this year’s Mexico in a Bottle Chicago event, also in April.
CFM: If you aren’t running the business and doing events, what are you doing for fun? Do you have any favorite restaurants and/or bars that you like to go to in the city?
LL: I love to travel. I typically pick my vacation spots based on the food scene. I love food, all types of cuisines. And I love a good cocktail. There isn’t a place I haven't tried in Chicago. From a dive bar to a bougie hot spot. One of my favorite places to eat right now is Elina’s, very straightforward Italian-American cuisine. Everything on their menu is 10 for 10. I have also become a recent fan of Jardin GastroBar. They have incredible Latin/Asian fusion dishes that are so beautifully presented. And for cocktails, my favorite spot is Sepia Chicago – a Michelin Star restaurant known for their locally sourced and sustainable ingredients, they have a beautiful craftsmanship in everything they do, especially the cocktails. Keith Meicher is an incredible mixologist there. He will come up with such unique and complex drinks that tell a story. I highly recommend it.
Other than enjoying the culinary scene, I like staying active with charitable organizations, given that I sit on the board with one. Being hands on with the community gives me growth. I also love spending time with my elderly pup, and I'm trying to incorporate a fun routine in my schedule, like reading one book per month or taking dance lessons.
Raw Bar
Whether you are at Costera for brunch, lunch or dinner, the Hamachi Tiradito is the lightest and most refreshing way to jump start your tastebuds and launch into your meal. Nestled in a pond of habanero-watermelon broth, delicate morsels of Hamachi soak up the surrounding citrus party that also features wakening bites of orange and zesty lime.
For The Table
“It’s all about how it’s prepared, not the way it looks.” - That’s what the staff informed us of when we naively questioned why our Short Rib Quesadillas looked more like empanadas and not quesadillas. Turns out, it’s the fresh corn masa that makes a quesadilla, not the cheese! Everything we thought we knew about quesadillas was thrown out the window the second our teeth sank into the first bite of succulent short rib neatly stuffed into that masa-based, empanada-esque dumpling. Two treasure troves lie beneath a pile of lettuce, crema and queso fresco lending a crisp freshness to the rich, shareable dish.
Brunch Mains
Chocolatey. Indulgent. The perfect blend of savory, sweet, warm and spicy. Those are just a few ways to describe Costera’s Mole Poblano Enchiladas. Shredded chicken is wrapped in a cocoon of corn tortillas before inky mole is ladled over, making the three enchiladas disappear underneath. Thinly sliced radishes, avocado, lettuce, cotija and a drizzle of crema fresca complete this staff favorite platter.
Chilaquiles have become a bit of a personal brunch staple and it’s safe to say my plus one and I have never had one as uniquely prepared as Costera’s. The Short Rib Chilaquiles come piled ridiculously high with a mountain of tortilla chips, heaps of melt-in-your-mouth short rib, sour cream and red onions, awash in red salsa that is unlike any we’ve had before. Though we were already bursting at the seams at this point in our meal, the chilaquiles were so intriguing we couldn’t help ourselves from coming back for another fork full.
Dessert
Recommended by seemingly the entire Costera team, the Churros and Ice Cream is the perfect ending to any meal at the Fulton Market restaurant. Nested over the most delicious coffee ice cream, rings of crunchy, yet soft churros are enhanced by a dulce de leche and chocolate sauce for your sweet tooth’s pleasure.
Brunch Cocktails
There is never a better time to enjoy an espresso martini than brunch and Costera’s, El Secreto, will have you boozin’ and cruisin’ for the rest of the day. Enjoy the caffeinated concoction of Espolon Repo Tequila, La Colombe Cold Brew and house made coffee liqueur.
Freshen up the palate with the tried-and-true Paloma, crafted with rosemary infused Montelobos Mezcal, chili infused Tromba Blanco Tequila, pamplemousse, lime and grapefruit Jarritos.
As ever, no brunch is complete without a bloody in hand. Try Costera’s Bloody Maria, expertly mixed with house made bloody mary and Cimarron Repo Tequila.
Not included on the brunch cocktail menu but on the regular cocktail menu is the Sandia Fuego. Also known as a spicy watermelon margarita, this crafted cocktail is made with spicy infused Tromba Blanco Tequila, lime and watermelon agave.
Costera Cocina Tulum at 850 W Fulton Market is open for brunch on the weekends starting at 10am.
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CFM: Please tell our readers about yourself!
AS: I'm a 44-year-old, full-time single father of two that lives in Naperville. If I'm not working on WineRival, I'm at PTA events, coaching my son's baseball team or hosting sleepovers for my 6th grade daughter. Do you all know what it's like to be a man by himself hosting multiple 11-year-old girls for a sleepover?!?!?
CFM: How did you get into wine and the hospitality industry as a whole?
AS: I originally got in by going back to school at the International Sommelier Guild and getting certified as a sommelier at 29. I was hired at a hotel to be a server and during wine training the owner noticed I was really into it. He asked me what was up with that so I told him I had just gotten my certification (literally 5 days prior) and he said "Want to be our somm?" and that's how it started!
CFM: What are your thoughts on the Chicago wine scene and where do you see it heading?
AS: The Chicago wine scene is getting stale and expensive. It really is the same thing over and over wherever you go. Same over-priced wines by the glass. Same over-priced wines by the bottle. There needs to be change and it starts with thinking outside of the box, which is exactly how WineRival was born. Sommeliers and industry leaders need to stop chasing pins and credentials and starting chasing new, innovative ways to bring wine to consumers in ways that are intriguing and interactive. We desperately need creativity.
CFM: How did the idea of WineRival come to be?
AS: My mentor, John Laloganes, challenged me to do something different and creative over a phone call one day. I brushed him off and then two weeks later, I took my 5-year-old daughter to the Wisconsin Dells for her birthday. I was on a fake, indoor beach enjoying a glass of wine and a March Madness promo started playing on the TV. I looked at the TV, and then my wine. I said why not turn blind wine tasting into a sport. So, I did.
CFM: If someone has never attended WineRival before, what can they expect at the event?
AS: Expect something you've never seen before at a wine event. This is truly turning wine into a spectator sport, complete with all the things you see at sporting events. Interactive experiences, DJ's, games, caviar vs. finger foods, even a spa lounge....what? Yeah, a spa lounge. You will leave saying the event should be double the ticket price.
CFM: Anything new that you are adding to this year’s event?
AS: Well, the producers behind hit TV show's like NBC's The Voice, Hollywood Game Night, Songland, and many more are there filming for tv/media production. So that's kind of cool and new. Lots of cameras that have never been there before!
CFM: What is something that you haven’t done with the event that you’d like to do in the future?
AS: There are plans to turn Wine Rival into the premier Chicago wine event. Chicago isn't home to any special wine event that people actually seek out. WineRival already has 15 different markets outside of Illinois coming in for the event, and hopefully we'll be expanding this into a 3-day event in 2024 that can compete with any other cities' festivals. Finally, Chicago will have something worth bragging about!
CFM: Are there other WineRival events outside of Chicago?
AS: This year, we did Los Angeles and Napa. This was the first time we ventured out of Chicago, and both were massively successful. 2024 has plans to add NYC and Dallas.
CFM: Any tips and tricks for buying and enjoying wine?
AS: Follow @winerival_official on Instagram and Facebook. We are launching the first ever "critic guide to wines" that rate wines based on value. The scores reflect the quality in comparison to it's price. If you see a wine for $30 that receives 95pts+, it's because it drinks like it should be $100. WineRival is for the 99%, not the 1%.
CFM: Lastly, what is your ideal setting to sip on your favorite wine? It could be anywhere in the world, paint us that picture!
AS: I dream about the day my children are old enough to share some of their birth wines I've been saving. We have a way to go, but sitting outside on a cool autumn night and listening to them talk about whatever is on their mind sounds like the best glass I've ever had.
]]>The succinct menu features classic dishes from the island, including Mofongos, Arroz con Gondules, and Tostones, alongside a selection of handcrafted, (mostly) rum-based cocktails that complement the food.
After ushering diners to a quaint table in the quaint, tropically decorated restaurant, the kitchen quickly brings out a basket of fried plantains and a helping of the most heavenly guava butter you’ll ever consume. We couldn’t get enough of the sweet and smooth schmear and asked to take home a tub of it to spread on as many foods as possible. It’s truly a gift that keeps on giving!
Freshen the palate with the Ensalada de Aguacate, a lightly seasoned amalgamation of just-ripe avocado and tomato with zesty bites of chopped red onion. This salad is a great way to start your meat-heavy meal at Marina’s.
Between the main entrees and the mofongos, diners have the freedom to choose their preferred meat. However, we’re going to be honest and say there is really only one option: the pork. The Lechon Asado or roasted pork, is marinated and served piping hot in a citrus mojo. Whether you choose to enjoy it as an entrée or with mofongo (your choice of deep-fried plantain or yucca mashed with garlic and house seasonings), it will be the dish that you’ll be spreading the good word about!
If pork isn’t your thing, the Pollo Al Ajillo or garlic chicken, is the next best choice! Served in a garlicky stock, this will fill you up faster than you think. We enjoyed it warmed up in a tortilla the next day and it was just as delicious!
Through a bit of confusion between us and the staff, we didn’t end up taking home the Quesitos Con Salsa Guava o Fresa (cheesecake rolls with your choice of guava or strawberry sauce). If it’s still on the menu next time, you already know we’re making sure we get it!
Marina’s Bistro & Rum Bar is tucked into a little shopping center on the corner of Magnolia and Wilson in Uptown. They welcome guests for lunch and dinner beginning at 11am, Tuesday through Sunday.
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CFM: Please tell our readers about your Filipino upbringing and how it influences many of the dishes on Sunda New Asian's menu.
BD: Growing up in hospitality and entertainment as a Filipino-American in Chicago and visiting family throughout my life in the Philippines has been an incredible gift. There are so many similarities when it comes to strong senses of hospitality, relationship building, loyalty and care. In addition to, of course, all the differences of being on opposite sides of the world, with a completely different set of circumstances, and more. My family always had open arms to so much cultural diversity, loved to explore, play and elevate all to the highest levels. This is much of which impacts my love for New Asian (elevated Southeast Asian) cuisine that we celebrate at Sunda!
CFM: What does Filipino American Heritage Month mean to you?
BD: Filipino American Heritage Month is incredibly special to me and my (personal and Sunda) family. It's a time to celebrate the rich culture, history, and contributions of Filipino Americans to our great nation, which for some reason is never really talked about. My greatest memory after being appointed by the President in 2014 to serve on the President’s Advisory Commission on Asian Americans (and the White House Bullying Task Force), was being part of a movement to finally make good on a U.S. promise made to Filipinos to join and fight alongside Americans in WWII, receiving recognition, citizenship and more. Unfortunately, the U.S. went back on their word about the return of those who survived, until 2017, when we were finally able to give those last survivor veterans their Gold Medals they deserved all along. It's sad that not many Americans know this story, thank you for allowing us to share.
CFM: What are some of the specials and programming you have planned at Sunda around Filipino American Heritage Month?
BD: Our documentary FOOD ROOTS, where a very unfortunate loss sends me back to the Islands of the Philippines to learn the recipes of my ancestors (and so much is uncovered about family, trauma, treasures, etc.), has been accepted at the Chicago International Film Festival with two showings on Oct 19th and 21st (see www.foodrootsfilm.com for tickets and info). Being right in the middle of this special celebratory month, all October we will be featuring special dishes inspired by a few in the documentary like Sisig (braised pork belly, honeycomb tripe, onions, shishito pepper, chili lime vinaigrette, egg, roti prata), a Kamayan Feast (crispy pata, chicken inasal, adobo pork belly, garlic shrimp skewers, shanghai lumpia egg rolls, green beans, jasmine rice & dipping sauces and a special cocktail, “Kakaw” Old Fashioned (Four Roses Bourbon, agave, chocolate & orange bitter).
CFM: What do you hope diners take away from the special experiences you are doing at Sunda during Filipino American Heritage Month?
BD: There are so many flavors, influences, discoveries and treasures to be enjoyed amongst the 7641 islands of the Philippines! I hope our elevated family recipes create even more intrigue, excitement and exploration of not only this ever-evolving culinary genre but eventually this destination gem on the other side of the world itself. It's one of the most beautiful places in the world!
CFM: What are some of your favorite dishes on the menu?
BD: That's a tough question, I am constantly ordering from the sushi bar as I’ve always been obsessed. My favorites are The Great White, Spicy Tuna Crispy Rice and Baked Crab Handrolls. However, the dish that brings me back is the Crispy Pata, our humble Sunday comfort food that I ate surrounded by family growing up which was super special.
CFM: For anyone that hasn’t been to dine at Sunda, what do you recommend they order?
BD: I suggest you take your time and open up a full-blown conversation with your server or bartender who will be super excited to take you on a tour of Southeast Asia based on your wants, needs and desires!
CFM: What is a dish that you’d like to see on the Sunda menu that you haven’t implemented yet?
BD: I’ve been getting super excited about Indonesian dishes we have been experimenting with after a recent culinary visit. That and Indian food is incredibly interesting and a fave. I feel like there are more elements from both that will find it’s way more and more on the menu.
CFM: Any other exciting things we can expect from you and/or Sunda in the near future?
BD: We just opened our latest location in Tampa, FL and it’s amazing! Each Sunda going forward will have it’s own unique vibe, design, feel. Our fabulous (and Chicago-based) designer, Karen Herold of Studio K, describes Sunda Tampa as Vintage Polynesian. We can’t wait to unveil the new Sunda Fulton Market opening very soon and announce our next cities we are expanding into right after!
CFM: Besides Sunda, where are your favorite places to eat and drink in Chicago?
BD: I’m a huge fan of La Scarola. Beyond just being incredibly delicious with the most amazing staff ever, I remember living down the street, being unable to afford food during law school, and the owners leaned in and helped me out. I’ll never forget!
CFM: When you aren’t on TV or running your businesses, what do you like to do with your time?
BD: I love building and helping community. Our creative agency, COACT, is made up of 500+ top creative thinkers in 18 countries coming together to collaborate for brands and initiatives we love. One initiative, #SundaService, we created to feed the community with our Sunda sister in times of need - from 500 folks a night in the hospitality industry during COVID, to most recently 300 homeless in the park, to underserved 150 kids to follow. Being a pillar of support, with comfort food we grew up on to help our community, means everything to me and the teams I’m blessed to be a part of.
]]>Antipasti and Small Plates
Do NOT pass on the bread service. I know it’s such a simple thing that is often overlooked on a menu but do yourself a favor and order it. Three, warm Parker House rolls sprinkled with a tad of lavender citrus salt are waiting to be consumed! Spread a bit of seasoned, whipped butter on one bite then take pleasure in dipping another bite into the sweet balsamic reduction or arbequina olive oil.
The same applies to the Grilled Octopus, perfectly tender tentacles with the ideal hint of char from the grill. Normally, I leave most of the usual accompanying potatoes. They are either undercooked or perhaps worse, under seasoned. This time was different. The potatoes are fried to a near smashable texture making them easy to break up with a fork but not so weak that they lose their chew. The simplistic seasoning seeps just enough into the not-too-oily skins resulting in a bet-you-can't-have-just-one, addictive partner to the cephalopod.
If squid is more to your liking, Canal Street offers a quintessential Fried Calamari served with marinara and garlic aioli under their Small Plates section. Or savor some Arancini with luxurious hints of truffle, mornay sauce and truffle aioli.
Sandwiches
While we didn’t opt for a sandwich during our visit, any of Canal Street’s four handheld offerings are great to grab before settling onto the Green at 320 to take in one of their many weekly community events or soaking in the last of the summer sun on their patio. With National Cheeseburger Day coming up on September 18th, diners have the perfect excuse to indulge in the Canal Burger which includes tomato jam, house pickles, and melted cheddar on a garlic aioli-slathered seeded brioche.
Pizza
Between the Truffle and the Spicy Soppressata pies at Canal Street, I’m torn. While I generally go by the “why not both?” rule of thumb, I did end up choosing just one (the Spicy Soppressata) during our recent visit to save room for other dishes and dessert! Thankfully, it did not disappoint and had I not already committed some future stomach space to the Brownie Sundae, I would have inhaled the whole pizza. Little cups of pepperoni share the crust’s canvas with thin, triple-the-size slices of peppery soppressata. The best part of all is the Fresno honey that adds gentle sweet and spicy notes to each and every bite.
Pasta
I could and do sometimes eat pasta multiple nights a week. This was the case the week of our dinner at Canal Street when I was too tempted not to order the Ricotta Gnocchi. As time has gone on, I’ve learned that gnocchi is really not my favorite member of the pasta family. However, with it being the end of summer and all, why not take advantage of the season’s better-late-than-never vegetable: corn.
Resting in a pool of grit-like corn puree, the ricotta-filled pillows are blanketed by an array of flame and heat-kissed veggies including grilled kernels of corn, roasted onions and mushrooms and crispy bacon. It was a bit too overly charred for my taste but the textures within the dish are very well balanced.
If you’re like me and prefer an actual noodle, Canal Street has the classics like Carbonara, Cacio e Pepe and Bolognese, just to name a few.
Entrees
With all the carbs from the pizza and pasta, we passed on selecting an entrée for the evening as well. However, next time we visit, the Salmon Piccata has my name on it.
Dessert
Of course, it wouldn’t be a CFM visit without a bite of dessert! Chocolate cravings led us to the Brownie Sundae during our evening: a heavenly square cutout of decadence, topped with a generous scoop of vanilla ice cream and juicy, macerated strawberries. The seasons will alter the sweet offerings here but be sure to end your meal with a little something off Canal Street’s dessert menu!
Cocktails
Be sure to cap the night off with a boozy cocktail at Afterbar right next door. Take advantage of the nice weather while we have it and enjoy your beverage in the classy, open-air bar. Beware of the boozy In The Name Of The Flower, a gin-based drink infused with cucumber and mint. Complete with Génépy, dry curacao, Luxardo, hibiscus and lime, this tall glass of liquor will sneak up on you!
But before you mosey over to Afterbar, do yourself another favor and sip on Canal Street’s Italian Marg. Made with tequila, limoncello, citrus, simple syrup and a sugar rim, this sweet and slightly punchy will transport you to a sunny place any time of the year.
Canal Street Eatery is located across the street from Union Station at 314 S Canal Street. They are open Monday through Friday for lunch from 11am to 3pm and for dinner from 3pm to 8pm.
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CFM: Please tell our readers about yourself and when you knew you wanted to be a chef.
TF: Raised in St. Louis, I began experimenting with classic dishes at a very early age. So, at the tender age of 15, I began working at my uncle’s steakhouse, where I was captivated by the action on the line.
I made my move to the Windy City and stepped into the kitchen at Chicago’s iconic Walnut Room, where I mastered their legendary menu of American and French fare. I then sharpened my knives at Northside, farm-to-table upstart Acre, using a wide variety of locally-sourced and seasonal ingredients to create modern, rustic dishes that delighted guests. From there, I moved on to the West Loop to open Packing House. I also worked at (James Beard Winner) Mindy Segal’s, Hot Chocolate, before moving on to River North as Executive Sous Chef for Celeste. I gained knowledge of events and concert venues at the House of Blues.
Now, as Executive Chef at City Winery, I am able to let my imagination run wild, back in the West Loop. I’m refining and redefining Mediterranean dishes, putting my own spin on them and wowing diners.
CFM: What is the best part about having a restaurant right on the Riverwalk as well as in the bustling West Loop neighborhood?
TF: I’ve worked in the West Loop prior to City Winery and always loved the food diversity in the neighborhood. The Chicago Riverwalk is iconic and just a bustling place during the summer. Both of these locations are in some of the best neighborhoods in the city for food.
CFM: What makes those two locations different from each other?
TF: At our Randolph location, we are a full service winery, restaurant, venue and private event space. City Winery Riverwalk is more casual with an American fare menu, while still offering all the wines from our Randolph location. Riverwalk is just a fun place to enjoy food, wine and the views of the city on a beautiful Chicago day.
CFM: And how are they different from City Winery locations in other U.S. cities?
TF: We currently have 14 brick and mortar locations, with some smaller concepts also. A lot of the locations share the Mediterranean tapas menu style. While the other locations throughout NYC and Chicago have different culinary offerings. Most of our locations offer a full functioning winery in them.
CFM: For those that have not been to City Winery before, tell us about what the experience is like and what should be ordered.
TF: With us offering so many different options for dining, it is endless. You can come enjoy a concert or comedy show in the venue while still being able to have a full restaurant offering at your table. You can just come in and enjoy our restaurant or patio for a beautiful dinner. You can come on the weekends and enjoy a Winery tour and then wine and cheese paired afterwards.
CFM: What are your favorite dishes on the City Winery menus?
TF: Octopus with romesco, frisee, crispy garlic. Braised chickpeas and spinach. Burrata with yuzu aioli, chipotle fig jam, prosciutto and Marcona Almonds.
CFM: What’s a dish that you’d love to put on the menu?
TF: Luckily we get to change the menu 2-3 times a year, also making small changes very often to keep the menu fresh, seasonal and new. We are currently working on our fall/winter menu which will be out in October.
CFM: Any exciting activations that diners can look forward to the rest of the year?
TF: We are always doing wine dinners monthly. These are 5 courses that me and our Winemaker Caroline Schrader pair.
CFM: Where are your favorite restaurants and bars in Chicago?
TF: I live in the Edgewater neighborhood of Chicago. I like my little neighborhood dive bars. My favorite restaurant is still Au Cheval, I could still eat that burger and bone marrow everyday.
CFM: What is your ideal day off? Do you check out other restaurants or stay home? Do you cook or take a break from doing so?
TF: Me and my girlfriend love trying out the little restaurants in the neighborhood. I do love my time at home though and enjoy the beach in the summer.
You can always catch me making something on the grill or my smoker on my days off. Nothing better than some BBQ and a beer on my day off.
CFM: If you could open a restaurant anywhere in the world, where would it be and what would the concept be?
TF: I would love to open my own restaurant on a beach anywhere in the world and serve some amazing fresh seafood.
]]>Broken Shaker is known for their creative and oh-so-potent cocktails. Their Lo Siento Papi was the fave for my plus one and I. Crafted with West Virginia’s Smooth Ambler Bourbon, Sacred Bond Brandy, Chinola Passionfruit liqueur, cardamom, hibiscus-sage and lemon. This is the one to get again and again!
Assumingly named after the iconic 90’s movie (I mean, what else would it be named after?!) the SpaceJam libation is refreshing, acidic and a little sour – perfect for our warm summer days here in the city. With Bombay Dry Gin infused with lychee, Aperol, lychee orgeat, lemon and winter melon bitters, the SpaceJam is the perfect starting point to an evening at Broken Shaker.
A personally nostalgic and quintessential summer snack for me is the French Onion Dip. At the time of our visit, I had been craving a French Onion Dip and let’s be honest, I still have a hankering for it. Not a whole lot beats the cool sour cream on a hot summer day. Loaded with the holy trinity of garlic, onion and salt, those dipped kettle chips couldn’t get into my mouth any faster.
Staying completely on brand with myself, the Tuna Tostada is a colorful, light and creamy appetizer to nosh on while you sip on Broken Shaker’s signature cocktails. Ruby red cubes of high-quality tuna nestle on a soft plume of avocado puree and chipotle. The garnishing crispy shallots lose a bit of their texture, but the tostada provides enough crunch to give each bite a little variety.
Noah’s Old Fashioned is your typical OF but with a Broken Shaker twist! The expert mixology team infuses Reese’s Puff into the Smooth Ambler Bourbon, giving the bev a hint of cocoa and peanut butter. This cocktail lets you have your dessert and drink it too!
The drink that put me a little over the edge was the incredibly boozy, So Fre$h & So Clean cocktail. Concocted with Tromba Blanco tequila, Joseph Cartron Pamplemousse Rose grapefruit liqueur, agave gomme syrup and a mouth-puckering, acidic lime solution, this sipper will get you feeling good quickly!
Broken Shaker’s Fried Chicken Sandwich reminded me, in a good way, of the Asiago Ranch Chicken Club sandwich at Wendy’s. Nearly identical in terms of toppings and flavor, this messy handheld delivered on texture. The crisp was apparent on both the chicken and the bacon as the spicy mayo added a little zing to every bite.
What came out of the kitchen last but was certainly not least, the Elote appetizer was well worth the wait. Still warm from the grill, the cob is cut into thirds and lathered with crema before rolled in cotija and tajin.
Broken Shaker is located at the back of the ground floor of the Freehand Hotel (19 E Ohio St). The lounge-style bar opens at 4pm Monday through Saturday and 6pm on Sunday.
]]>CFM: Please tell us about yourself and what led to your position as Chef at Hoyt's American Tavern.
JR: I mainly grew up in the WNY region of New York and worked at a small family-owned restaurant for three years. I wanted to further my knowledge in the culinary field and attended the CIA (Culinary Institute of America). I worked at The Boca Raton Resort and Club for seven years, moved to Milwaukee, and then to Cleveland. The pandemic happened, and my wife changed careers, bringing us to Chicago. I worked at Scofflaw and rebuilt their culinary program for a year, but something needed to be added, and I realized I missed hotels. Hoyt's aligned with my culinary motto and philosophy.
CFM: For first-time diners at Hoyt's, what would you suggest they order?
JR: I love our Crackling mushrooms, a fun adaptation of fried mushrooms. We use Maitake and Oyster mushrooms, which give a wonderful earthy saltiness to the dish; we finish it with a Calabrian pepper jelly that has the right amount of heat and a touch of champagne vinaigrette to help cut out some of the heaviness from frying.
Another favorite is our Cowntess burger, named after our hotel mascot, "The Countess of Chicago." It's our version of the Big Baby, a Chicago food legend that isn't as well-known as our pizza: double smash burger, cheddar cheese, house sauce, onion bacon jam, and brioche bun.
CFM: What are the pros and cons of leading a restaurant within a hotel?
JR: A con is the ebb and flow of the occupancy of the hotel. A huge pro is that people don't want the same thing at every hotel anymore, they want to see what the regional food of that place is, and that first glimpse is the hotel restaurant, either for breakfast or a late-night bite when they arrive.
CFM: What is your favorite dish or dishes on your menu?
JR: I love pork in all its forms. Our dry brined pork chop with a pea puree and roasted radishes is simple but flavorful.
My other favorite is our Blueberry and Peach cobbler. I'm a sucker for a good fruit dessert that uses the natural sweetness of the product. Our cobbler isn't overly sweet and has some savory components to it. It's a lovely end to a meal that isn't overfilling.
CFM: What do you hope to do with the menu as the seasons change?
JR: Change is one of the only consistent things in our lives. We need to change with the season and start getting into the hearty foods we all love in the winter. Hearty braises, stews & soups, fall root vegetables. Fall and winter are where midwestern cuisine shines.
CFM: What else can diners expect in the coming months?
JR: We are always looking to innovate and change things. I know it's early, but we put on one hell of a St. Patrick's Day party. We have the greenest beer in Chicago and excellent corned beef.
CFM: Where do you like to eat and drink in Chicago?
JR: That's the most challenging question here. There are so many marvelous places in Chicago it's always hard to pick out one or two. I tend to stick to the neighborhoods (Logan, Wicker, Roscoe, Lincoln Park) than downtown. A favorite of my wife's and mine is Bungalow by Middlebrow. They have some of the best pizza in the city and great beer brewed on-site. They started a tavern Tuesday where they do tavern-style pizza (another unsung hero of the Chicago food scene). I'm also a massive fan of Paul Khan. The Publican is always a go-to spot for me.
CFM: What is your ideal day off?
JR: My ideal day off includes waking up early(ish), grabbing a coffee and going on a long walk with my wife and dog, getting in a workout or yoga, and then hopping around the neighborhoods, hitting up restaurants for a quick bite and drink, and meeting up with friends. It's all about enjoying the day and the company of the people I care about.
CFM: If you could have a restaurant anywhere worldwide, where would it be, and what would the concept be?
JR: I haven't thought about a location, but I think when I "retire," I'd like to open a small sandwich shop and liquor store. Bake the bread in-house, and once they are sold out, that's it. Ideally, we would have a barre studio attached to it for my wife to run. Something relaxing but fun.
CFM: If you weren't a chef, what would you be doing?
JR: In college, I tried business and marketing and pretty much failed out of that. At this point in my life, I don't know what I will be doing. I fell in love with cooking and never looked back, even during the pandemic when I could have learned something new. All I did was learn more about different cuisines and bread baking. I've always toyed with the idea of being a food historian. I love learning about where things started and morphed into what we know and love today. Like where would we be today if we didn't have powdered cheese? It would be a much less joyful place and time to live in.
]]>The small Italian eatery offers a lineup of pizzas available in New York or Sicilian styles. Grab a slice or whole Sicilian pie with just cheese or pepperoni toppings. Options open up a bit with the New York style also available by the slice or whole. Try it with Fennel Sausage, Pepperoni or Margherita toppings and make sure to get one of each of the addictive dipping sauces: Ranch, Pepperoncini Aioli and Creamy Parmesan.
Nonna’s sandwiches are something you won’t forget once you’ve had any of them and I guarantee you’ll be going back for more! Their handhelds are prepared cold or hot, below are our recs for each preparation:
Cold: Roasted Turkey - Marinated broccoli on a sandwich? YES INDEED. The sweet marination softens the florets just enough so that each bite of this cold cut sandwich is the perfect blend of texture. Layers of roasted turkey and dill havarti welcome thin slices of crunchy red onion, all dressed in a zippy Italian dressing. After the first bite, you’ll want to recreate this one at home!
Hot: Pane Mio - Available only for a limited time, Nonna’s seasonal sandwich is loaded with proscuitto and mortadella with a colorful garden of spicy house-made giardiniera and serrano peppers. Yep, there’s Italian dressing on this bad boy too!
Stay extra cool this summer with a light and refreshing Italian ice. Pucker up for the Lemon Italian Ice or seek out one of their seasonal flavors, while supplies last!
Nonna’s is located at 925 W Randolph and is open every day at 11am.
]]>*This interview has been edited for clarity.*
CFM: Please tell our readers a little about yourself and what led up to you becoming chef at Carnivale.
CG: I have been working in restaurants for a very long time - my first job was as a dishwasher. Ever since then, I fell in love with it. I went to culinary school, then started working in different restaurants all over the city and in different states.
CFM: What is the best part about working at such a lively and fun restaurant like Carnivale?
CG: Connecting with my roots! After working in kitchens from all over the world, I found a strong connection with Latin flavors, a colorful place, beautiful decor, and much more than connecting with food I grew up with.
CFM: If someone hasn’t been to dine and drink at Carnivale before, what do you recommend should be their order?
CG: Start with ceviches, then Ropa Vieja, coconut shrimp, octopus, then share paella or lamb shank, or why not a Argentinian parrillada?!
CFM: Tell us about a dish or dishes that you’d like to see on the Carnivale menu in the future.
CG: The next dishes to see at Carnivale are based on summer ingredients - many of which will be from our rooftop garden, the largest in the state of Illinois. Think: tomatoes, peppers, herbs, and much more.
CFM: What can we expect from Carnivale this summer and beyond?
CG: We recently opened the Rumba Lounge at Carnivale featuring new dishes and cocktails with most of the ingredients from the Green City Farmers Market. Guests can also enjoy our beautiful patio, popup entertainment on Thursdays, and our speakeasy - the Alley at Carnivale.
CFM: Please tell us more about your partnership with Green City Farmers Market.
CG: I am a big supporter of Green City Farmers Market! I truly believe that seasonal and natural food makes a difference. I have been working with them for over 15 years, that is where I get my plants for the rooftop garden.
CFM: Where do you like to eat and drink in the city?
CG: I like to check out different places to have a drink or to eat. However, many times I go to the same place to eat what I like and what I know that satisfies my soul. It doesn’t have to be fancy restaurants or anything like that, if the food is cooked properly that’s all I need.
CFM: What is your ideal day off?
CG: I like to start off the day with a green smoothie and spoonful of peanut butter. You can often find me meditating, praying, stretching or doing yoga. During the summer, I love to bike, walk, be by the lake, go to the gym and swim.
CFM: If you could open a restaurant anywhere in the world, where would it be and what would the concept be?
CG: A place near the beach, sourcing ingredients from the local community, then turning those humble fresh ingredients into magical flavors, with extraordinary presentations.
CFM: But in another life, if you weren’t a chef, what would you be and why?
CG: I would be in the medical field to help people and communities to be healthy - with good intentions to not take advantage of them or see them as one more number. I would counsel on food, exercise, mental health and show them that everyday is a blessing, that life is nice, we just have to find the light that can be lighting our path.
]]>If your desire to have garlic breath is on the docket, opt for the pungent Cauliflower. A whole head of it is roasted until al dente, then nestled in an odiferous pool of whipped garlic.
As someone that absolutely loathes beets, I was surprised that I didn’t hate Fiore’s beet salad. It came highly recommended by multiple Fiore team members so reluctantly, we had them bring it out. Though my plus one was responsible for eating most of it, the few bites that I tried were quite tasty and not too beet-y. Bright citrus adds the perfect amount of punch while whipped goat cheese balances the sour flavor of the beets.
This time of year, corn holds a special place in Midwesterner’s hearts, so the Sweet Corn pizza is a must-have when visiting the Forest Park restaurant. Confetti-ed with those precious kernels of gold, onion, chives and black truffle, this pizza screams with summer flavors.
The kitchen brought out the Sausage pizza to show off their impeccable decision-making when it comes to high-quality ingredients. Though I’m not usually a fan of overloading a pizza with meat, the carefully-selected sausage could not be more welcome with each bite. Genius-ly pairing the protein with vodka sauce and sweet red onions makes this normally plain pie a standout on the menu.
With a nod to Chicago’s favorite condiment, Fiore’s culinary team adds giardiniera to their traditional Pepperoni pizza.
A tribute to summer and the bounty of Midwest produce can be savored in the Agnolotti Quattro Formaggio. Featuring Nichols Farms heirloom tomatoes, this saucy garden of stuffed pasta is complemented by bits of torn basil, heavy on the garlic and taken up another acidic level with lemon agrumato.
The Sicilian Gelato Sandwich is anything but a handheld. A spoon and maybe even a knife is required to consume this giant dessert. The delicious pistachio gelato is some of the best I’ve ever had but its temperature makes the outer fudge brownie nearly too difficult to carve off. Once you do manage to get a good bit with everything (including some whipped cream and hot fudge), it’s truly a heavenly dessert.
You’d be smart to visit on a Friday, Saturday or Sunday to take advantage of the adjacent Mercato di Fiore having Glazed and Infused Donuts. You read that right! Glazed and Infused is back and can only be found at the market which opens at 7am Friday to Sunday.
It won’t be hard to find this Forest Park pizzeria and bakery. Once you turn west on Madison Avenue off Harlem, you won’t be able to miss the standout red and white locale on the north side of the street (7407 N Madison, 60130). They open at 11:30am Monday through Friday and 10am on the weekends.
]]>On his off days, you can find Jamra day drinking on his boat or enjoying al fresco season at a few of his favorite locales including Webster’s Wine Bar, Victor Bar, Big Star and LYRA. When he gets hungry, it’s off to Dove’s Luncheonette, Orange Garden, Aroy Thai, Taqueria Chingon or Aba.
Most days however, you’ll find Chef in the kitchen, where he calls upon his biggest inspiration: his ‘teta’ (grandma in Lebanese), for which Evette’s is named. The third location of Jamra’s ode to teta opened in Lakeview at the end of March. To differentiate from the Lincoln Park and Time Out Market outposts, Evette’s All Day Lakeview features a few new and location-exclusive menu items inspired by Jamra’s childhood stint in the U.S. Southwest.
“When I was younger, my father lived in Tucson so I spent my formative years experiencing Southwestern food throughout Arizona and New Mexico. With Evette’s All Day, I want to dive deeper into mixing those flavors and preparations with Lebanese and Midwestern food cultures,” said Jamra. “Diners will find handhelds with various fillings and bread vessels like Indigenous American Fry Bread with a Mediterranean twist, pocket pitas like Tortas and Arayes, and flatbreads like Malawach and Man'oushe."
With that, guests can find a few more taco options than the Lincoln Park location serves. For those that love their taco fillings wrapped in a flour tortilla, I particularly recommend the Chicken Arabe and/or Gyro tacos. With decades of the family business being in delis and butcheries, Jamra knows how to source only the best quality meats and tops these two with fresh ingredients like zippy tzatziki sauce, crunchy radishes, cilantro and red onion.
For corn tortilla preferences (like mine), get the Lakeview-exclusive Mushroom or Italian Beef options! Whether you are a vegetarian or meat-itarian, there is a taco for you!
Chef Jamra’s favorite menu item? “The Flakey Wrap – exclusive to this location only!” he tells us. Malawach/Paratha-style pita engulfs your choice of protein plus lettuce, chili crunch, fried & pickled onion and feta with an amba mayo and yogurt to cool it all down.
Perhaps the most quintessential highlight of Evette’s menu is the Super Garlic Feta Loaded Fries. I first fell in love with this beautiful mess when Evette’s opened their outpost at Time Out Market. Naturally, I had to get them again and they did not disappoint! The dinner-sized portion should be shared with a friend (or two) and on Instagram as well. Chef Jamra puts a fun spin on this addictive pile of potatoes by adding beet juice to the garlic mayo, resulting in a colorful smattering of bright pink sauce amongst feta crumbles, flecks of parsley and za'atar.
Evette’s All Day is BYOB so guests are encouraged to bring their favorite alcoholic beverages to enjoy with the Lebanese-Mexican-Midwestern fare. Thirsty for some N/A options? Evette’s has you covered with Jarritos, San Pell and of course, water.
Fans of the eatery have much to look forward to this summer as Jamra is bringing After Dark dinners to the new Lakeview location starting in August. Follow on Instagram @evettes_chicago to get updates.
Evette’s Lakeview is located at 2807 N Sheffield and opens every day at 11am.
]]>Do yourself a favor and load up on Snacks and Appetizers, particularly the Tuna Tacos, Crispy Rice and Deviled Eggs. Since being wowed by the Tuna Tacos at Barrio, I consistently have a hankering to try them at other places. Lure’s version comes in a very close second with a similar preparation including diced cucumber, avocado and a soy vinaigrette.
The Crispy Rice is also a regular favorite of mine, originally savored at Blue Sushi Sake Grill. Lure’s petite portion doesn’t disappoint with diner’s choice of spicy tuna or yellowtail jalapeño. Either option has a little kick to it but nothing overpowering. Even my spice-sensitive plus one tolerated and enjoyed her bites!
For a bit of indulgence, the Deviled Eggs topped with a bump of caviar are an extravagant choice. National Caviar Day is coming up on July 18th so this could be just the thing you need to celebrate in luxurious style!
Make sure to utilize those chopsticks and get a few sushi, sashimi or hand roll selections. My guest during our visit had not had sushi before so I let her pick the tried-and-true, Shrimp and Cucumber Hand Roll. For those of you that are still experimenting with sushi, this is a great option as the shrimp is cooked and the cucumber adds a refreshing and crunchy element.
My plus one was the victor of the night with her order of the Branzino St. Tropez. Two, delicate filets crown a pile of whipped potatoes, capers and wilted spinach. A bright and citrusy brown butter sauce is drizzled over top to complete this salty and acidic dish.
My initial order was the Grilled Lobster. While I wasn’t necessarily in the mood to pick apart the whole thing and make a total mess, I was (and always am) in the mood for dipping the heavenly meat in some clarified butter. However, luck was not on my side the evening of our visit as the general manager kindly and honestly informed me that the lobster Lure had gotten in that day, just wasn’t up to snuff.
I quickly pivoted to the Lobster Roll, as they did have good quality lobster meat in stock, so at the very least I was able to consume some lobster that night. Though I prefer a warm lobster roll as opposed to the traditional chilled option, I took a chance on Lure’s take on the New England staple. After toasting a soft brioche bun, Lure’s culinary team stuffs the pickle-y lobster salad until it overflows onto the plate. Served with a refreshing vegetable slaw and a choice of fries or vinegar chips, the Lobster Roll is a fair tradeoff if you’re unable to indulge in the Grilled Lobster.
As ever, make sure to save room for dessert, the Deep Dish Cookie is out of this world! Baked right into the ceramic dish that it’s presented in, the giant chocolate chip cookie is topped with a big scoop of vanilla ice cream and drizzled with caramel sauce. It may not seem like it’s any different from the classic skillet cookie but does it really need to be?
Lure Fishbar is located at 616 N Rush Street in River North, though Apple Maps will tell you that it’s in the Shops at North Bridge. Dinner starts at 5pm, Monday through Saturday and at 4pm on Sundays. Diners can enjoy breakfast, lunch and happy hour throughout the week as well. Brunch can be savored Saturday and Sunday beginning at 11:30am.
]]>The awards and accolades list goes on for the proud Southside native, who recently took the time to answer our soft-hitting questions about his illustrious career, at-home bartending and Crafthouse Cocktails' recent product launch!
CFM: Please tell our readers about yourself and the moment Crafthouse Cocktails was born.
CJ: The idea for Crafthouse Cocktails was conceived somewhere around 2010 at the Drawing Room (one of the city's first modern cocktail bars). I would always happily share recipes with guests whenever they would ask.
One evening we got a call at the bar from a regular that was having a party. She was making cocktails for guests and trying to recreate a classic cocktail from our menu. I walked her through the steps over the phone and tried to get her at-home cocktail dialed in.
That call reinforced what we had already understood: there are countless occasions when people want a great cocktail and may not have the skills, time or ingredients on hand to make them.
We asked ourselves the question, "Why is no one putting REAL cocktails in a ready-to-serve format?" and got to work.
CFM: What was the first cocktail you ever made? What’s your favorite cocktail to make now?
CJ: I'm in my third decade of bartending, so I definitely don't remember my first, but I think it was meant to be.
I've always been drawn in by the sights, sounds and energy in bars.
My grandmother told me a story of when I went missing at age 4 or 5. They looked all over the house for me and couldn't find me. Eventually they headed out into the neighborhood. There was a tavern in the middle of our block on the Southside of Chicago. There I was, perched on a barstool sipping on a Coke that the bartender had given me. Apparently I wandered in and they propped me up at the bar, knowing someone would be by sooner or later.....if that's not foreshadowing...
CFM: Do you have a favorite Crafthouse Cocktail or is it like trying to pick your favorite child?
CJ: I really do drink everything in our lineup. I lean towards agave spirits, so our Paloma and Smoky (mezcal) Margarita are regularly in rotation. I also love our Bourbon Gold Rush Whiskey Sour; I'd put that toe-to-toe with a drink made ala minute at most bars.
The Pineapple Daiquiri was also a pet project for me. Being able to source the exact rums and bitters I use for that cocktail at the bar was a real treat.
CFM: What are some of your go-to food pairings for Crafthouse Cocktails?
CJ: Crafthouse Cocktails are super versatile when it comes to food pairings. Course your drinks the same way you would course your food. Start out lighter and brighter; maybe the Southside or Moscow Mule with early courses. Pour a bit of the Rum Old Fashioned to stand up to more robust main dishes (or as a perfect finisher).
CFM: Any tips and tricks for us at-home, amateur mixologists?
CJ: You can uplevel your cocktails by thinking about all of the details. If you want extra credit when you're sipping a Crafthouse, grab a nice cocktail glass, proper ice and take a moment to finish it off with a thoughtful garnish. With a few simple details, you'll have a drink that feels like your favorite bartender just shook it up.
If you're making cocktails from scratch at home, start with and master the basics. You want to really nail down some of the classics before graduating to more complex cocktails.
CFM: What’s the one tool or gadget you think everyone should have to make drinks at home?
CJ: Arm yourself with some of the core bar tools and learn how to use them. I've had the pleasure of being able to design and produce my own barware (Crafthouse by Fortessa). You can start with the essentials: cocktail shaker, jigger & strainer. From there you'll want a mixing glass and spoon. Once you've got your feet underneath you, add pieces like garnish tools, muddlers etc.
CFM: As a Chicago native, where are your favorite places to grab a cocktail in the city?
CJ: Chicago is an amazing city for drinking (obviously!). I love that there are countless options for whatever you're in the mood for. You can get as specific as you'd like, as high-brow or chill as your heart desires and find an endless array of vibes.
Whenever people ask me for suggestions in the city, I tell them to split their evenings up by neighborhoods.
You can spend an entire night in Fulton Market/West Loop, another evening in Logan Square, head south the next night to Pilsen & Bridgeport....
In my experience, people never give themselves enough time when visiting Chicago and are surprised by how much there is to do.
CFM: What has been the most memorable experience in your career so far? Besides being the official mixologist of the Emmy’s and Oscars, of course!
CJ: I've got too many wonderful memories over the years to pick just one.
Certainly winning the World Class Global Bartending title is one of the pinnacles. I wasn't just representing myself, but was the representative for the United States amongst a big international field of competitors. It felt great to bring that back to the US and be able to rep Chicago.
I also get to spend a good amount of time traveling. Working with bartenders around the world and the US is regularly a highlight for me. There's such a wonderful community in our industry that is sincerely supportive.
CFM: Can you tell us more about the new Coffee Old Fashioned release?
CJ: We're so excited about this collaboration. Every detail and every ingredient was thought out to the highest level of cocktail nerdery.
That said, the beauty of the Old Fashioned is its seeming simplicity. All you have to do is pour it over ice, finish it off with an orange twist and sip away.
When you peel back the layers of this drink, there's a lot going on. We tasted through dozens of coffee beans, roasts and fermentations with the Dark Matter crew. Traverse City pulled some top-notch barrels from the aging warehouse for use to sample.
We made the bitters blend from scratch, specifically for this cocktail. Even the cocoa nibs came from local Sleepwalk Chocolate and were roasted just for this project.
CFM: What else is in store this year for Crafthouse Cocktails and/or other endeavors?
CJ: Our team is continuing to hustle hard. We have some wonderful partnerships with Virgin Voyages, Amtrak, AMC theaters, some live theater venues and more.
We're still an independent company, so we're exploring whether it makes sense to partner with a larger player to continue to grow and spread our love of cocktails and hospitality with even more people.
I'm always working on new recipes and ideas, so stay tuned and keep in touch with us on our website and IG @DrinkCrafthouse.
]]>Perhaps one of the most unique preparations of ceviche that I’ve seen, Tzuco’s Tuna Ceviche is a balanced, acidic explosion of flavor in every bite. Thinly sliced ahi tuna forms a wreath around a central hub of smoky, grilled tomatillo aguachile. Crunchy bits of cucumber, red onion and choclo lend texture to this mouth-puckering appetizer.
Savor the Pulpo Enamorado, a guajillo-roasted octopus tentacle gently dressed in salsa macha. An unexpectedly cold accompaniment of a pickled carrot, pea and potato ‘salad’ shares space on the plate but is easily overshadowed by the warmth and chewiness of the expertly charred octopus.
A part of Carlos Gaytan’s ‘Back To My Roots’ rotating monthly menu, the Enchiladas de Camarón is one of two plates featured for April. An amalgamation of shrimp and chorizo is gently tucked in with chihuahua cheese and doused in a tomatillo & chile ancho sauce.
You’re in for a hearty meal if you order the braised lamb neck Barbacoa. Aptly served with a side of warm tortillas and the cutest jar of sweet, pickled veggies, diners can build their own taco with the succulent meat, minty jocoque and pinto bean puree.
Sadly, my least favorite dish is the Chile Relleno. A staple that I frequently order at other restaurants, unfortunately fell short of my cheesy expectations. Stuffed with ratatouille and roasted spaghetti squash and topped with a chunk of panela cheese, the dish was much too sweet and not cheesy enough for my liking. Maybe I’m just a traditionalist when it comes to this classic Mexican dish.
If you can make it to the finish line and have room for dessert, Tzuco offers a handful of very unique options that each range in texture, flavor and temperature. Of the two I ate, the Maíz y Azafrán was the favorite. Working with a myriad of textures, the dish consists of a sponge-y piece of sweet cornbread topped with honey toffee accompanied by a handful of caramel popcorn topped with a scoop of saffron ice cream.
The Arroz Con Leche is also a delight to eat, especially for fans of rice pudding! Further playing around with a variety of textures, this rich and creamy dessert has pops of crunch thanks to the sprinkle of Rice Krispies. To cool things down, a delicate scoop of pink peppercorn ice cream nestles atop like a yolk in an egg.
Tzuco is located at 720 N State St and is open for dinner every day at 4pm. On the weekend, Brunch is served from 10am to 2pm.
]]>After three years of being closed, the team debuted a newly renovated space and a brand new chef just in time to celebrate its 25th Anniversary. New and returning guests will embrace the modern take on authentic Italian cuisine by Chef Marcello Florio, complemented by an extensive Italian wine list, craft cocktail program, and signature hospitality that will make them feel at home. Adjacent to The Allegro Royal Sonesta Hotel in Chicago’s Downtown Loop area, 312 boasts views of the city’s historic theater district and is ideally situated next to the Cadillac Palace and near the Chicago Theater, James R. Nederlander, PrivateBank, and Goodman Theater for pre or post-show dining, Tuesdays - Saturdays.
Born and raised in Pescara, Italy and trained at G. Marchitelli Culinary Institute in Villa Santa Maria, Chef Marcello Florio’s love for cooking has been a life-long passion. His fond memories of waking up on Sunday mornings to the smell of his mother and grandmother’s cooking has fueled his passion for what he does – creating authentic Italian cuisine. From savory sauces and dressings, to freshly baked bread, artisanal desserts, and homemade pastas, Chef Marcello brings all the flavors of Italy to 312 Chicago for a memorable dining experience.
CFM: What drew you to the role as chef at 312 Chicago?
MF: I was drawn to the role of chef at 312 Chicago because of the restaurant's commitment to authentic Italian cuisine and the opportunity to work with a talented team. I was excited about the challenge of creating dishes that reflected the restaurant's Italian heritage while also incorporating my own personal touch.
CFM: What are the pros and cons of leading a restaurant adjacent to a hotel versus having a standalone restaurant?
MF: Having a hotel nearby can provide a steady stream of customers who are looking for a convenient place to dine. It can also create challenges in terms of balancing guest expectations and managing the needs of our hotel guests as well as our regular diners.
CFM: What can guests expect when they walk into 312 Chicago for the first time?
MF: When guests walk into 312 Chicago for the first time, they can expect to be transported to Italy with the warm, inviting atmosphere and the delicious aroma of Italian cuisine. They will be greeted by friendly staff who are passionate about providing a memorable dining experience.
CFM: Do you have a favorite dish from each of your menus?
MF: As a chef, it's difficult to choose just one favorite dish from each of my menus. However, I am particularly proud of our pasta dishes served with a variety of flavorful sauces.
CFM: Please tell our readers more about The Allegro’s rooftop garden and how you utilize the herbs and vegetables in your dishes.
MF: The Allegro's rooftop garden is a unique feature that allows us to grow fresh herbs and vegetables that are used in our dishes. We will use the herbs and vegetables in our daily specials, adding a unique and fresh touch to our menu. It also allows us to connect with our guests and provide a truly authentic Italian dining experience.
CFM: What will the restaurant be doing to celebrate 25 years in business?
MF: We’re excited that we re-opened just in time for our anniversary. We have some fun surprises that we’ll be unveiling throughout the year. We hope everyone can join us to celebrate!
CFM: In another life, if you weren’t a professional chef, what would you want to be?
MF: If I weren't a professional chef, I would want to be a professional soccer coach. I love to lead teams.
Start the evening off with something light and vegetarian and order the fried Artichoke. You’ll want to eat the plate clean once you get a taste of the lemon gremolata generously scattered atop each wedge of artichoke. This dish has all the right textures and flavors to launch your palate into dinner.
I wouldn’t classify the Albert’s Crudo as “crudo” per se but rather more as seared tuna. A salty, seared crust borders the deeply pink fish creating a perfectly succulent bite to start off any meal.
Rounding out the antipasti course, the Smoked Duck is delicate yet stunningly flavorful. Topped with fresh bits of mango and a subtle black truffle relish, each perfect slice of fowl will melt in your mouth and your plate will be empty before you know it.
You’ll be missing out if you don’t order the shareable Polenta Board, an almost sensual tableside presentation with accoutrements like sauteed mushrooms, roasted tomatoes or housemade pesto, all based on the chef’s whim of the day.
As a lover of all things pasta, I appreciate the smaller portion size of each of the Albert’s pasta dishes. This way, guests can try a few of the offerings, instead of settling for just one. My favorite from the bunch is the Tagliatelle with braised veal and beef, gliding through a chianti reduction.
For those that can’t ever have enough truffle in their life, the Ravioli with three cheeses, white truffle cream sauce and marsala glaze and the Ravioletti featuring braised short rib, sliced black truffles, cacio e pepe sauce and candied walnuts, are both divine and won’t disappoint on that rich, umami truffle flavor.
Guests can (and should) really splurge on the Albert’s Ribeye, a whopping 24oz, bone-in slab of meat. Crusted with a holy combination of garlic and herbs, this mouthwatering cut will have meat-lovers rejoicing! Throw in veg-forward sides like the Crispy Brussel Sprouts, Honey Mint Glazed Baby Carrots or Layered Potato Torte, and you have yourself a well-rounded dinner course.
Cheesecake fans will devour the Albert’s version, made thick by ricotta and just sweet enough thanks to the crunchy, crumbled amaretto and a hint of acid from preserved lemon.
Based on Chef Chiappetti’s family recipe, the Olive Oil Cake literally takes the cake in the dessert category. Crunchy bits of pistachio and flowered honey lend texture and a slightly darker color to a normally smooth, lighter-hued cake. Swipe your forkful through the river of sweetened cream and orange curd so that each flavor profile can hit your palate.
It was too late in the evening for the caffeinated Affogato Bomb but the tableside presentation and mysterious delight within intrigued me enough to take a few bites. Presented in a short martini glass, the spherical, flourless chocolate cake encapsulated a treasure of mascarpone gelato and Illy espresso, before slowly melting from the cascading waterfall of caramel sauce. Rich and almost boozy tasting, this dessert puts the ‘cap’ in nightcap.
the Albert is located within the Hotel EMC2 and is open for breakfast, weekend brunch, happy hour and dinner. Enjoy the dinner selections mentioned above, daily at 5pm.
]]>CFM: Tell us a little bit about yourself and how you got into cake decorating! When did you know that this was what you wanted to do?
KB: As a child, I was obsessed with cooking shows and cake decorating competitions. I even preferred them over cartoons! My older sister noticed that I had some creative talent so she introduced me to her friend who did cakes as a hobby. Her friend taught me some basic skills and I loved it so much that I practiced all the time at home. I eventually got a job at a small bakery so I could gain more experience.
CFM: We’d love to learn more about your recent experience (and win!) on Amazon Prime’s, Dr. Seuss Baking Challenge!
How did they invite you to come onto the show?
KB: Because Bittersweet Pastry Shop has been in business for 30 years this year, they are always receiving casting calls for cake decorating competitions. I was the first cake decorator that actually expressed interest in competing on one.
Who was your teammate?
KB: Cristina Vasquez from Petal Dust Cakery (NJ)
What was the best part?
KB: My partner was fantastic and we really balanced each other out. I also liked the creative challenges.
What was the most challenging part?
KB: Everything was challenging, but the lack of time was probably the most difficult part for me.
Would you do a competition show like that again?
KB: Absolutely! I think it would depend on the theme and if I had the right partner. I chose The Dr. Seuss Baking Challenge because I love children’s books and I liked his illustration style.
CFM: Can you tell us about your new line of cakes that are being offered at Bittersweet Pastry that are inspired by your time on the show?
KB: Being on the TV show was a lot of fun for me. It reminded me of why I got into cake decorating in the first place. I started out making birthday cakes for my family. It was a relatively simple way to bring a lot of joy and wonder to their special day. With that in mind, I wanted to create a line of cakes people could use for all kinds of celebrations, big or small.
CFM: Besides your new line of cakes, what are some of your favorite treats to make?
KB: If I’m not making or decorating sweet treats, I like to cook savory foods. I can’t decide on my favorite dish though! It depends on my mood.
CFM: What else is in store for the patisserie/cafe this year and beyond?
KB: We’re celebrating our 30th anniversary and we are actually remodeling our cafe to celebrate to create a wonderful new experience for our guests. We’re excited to introduce new menu items, cafe menu and a collection of celebration cakes, which change monthly.
CFM: What do you recommend guests try when they come in for the first (or hundredth) time?
KB: They should definitely buy our cakes but if they aren’t in the mood for cake, I would highly recommend our café menu. Personally, I would order a mocha latte, a biscuit breakfast sandwich, and a laminated pastry. Everything is so good!
CFM: Where are some of your favorite patisseries/bakeries etc. in Chicago and/or around the world?
KB: I love Cocoa and Co. which is located here in Chicago. I also follow a ton of talented cake artists on Instagram. My favorites are Natalie Sideserf and Sweet Heather Anne.
CFM: If you could make a treat for anyone, past or present, who would it be?
KB: Jordan B. Peterson, but he only eats meat so he probably wouldn’t eat it.
CFM: If you weren’t a cake decorator, what would you be?
KB: Either a graphic designer with a side hustle illustrating children’s books or a real estate broker and a landlord.
CFM: What’s your ideal day off?
KB: If I’m not traveling, I would start the day with an early brunch at Pochos followed by a nap. Later on, I would go canoeing on the lake for a few hours. I would end the day watching a movie and eating takeout.
You can watch the trailer for the Dr. Suess Baking Challenge here, and all eight episodes are available now on Amazon Prime Video. Kerrie, along with her teammate battled through eight episodes and nine teams of bakers to take home the grand prize of $50,000.
]]>To start the feast off, our waitress recommended the Cornbread - a sizeable skillet of a roasted poblano chile batter lathered with a sweet but salty agave sea salt butter. It was hard not to polish off this appetizer but knowing we had so much more food to come, we resisted the urge and saved the rest for the next day’s leftovers.
A nibble I first enjoyed at Choose Chicago’s First Bites Bash for Restaurant Week back in January, Barrio’s Tuna Ceviche Tacos were just as incredible as they were at the Field Museum that winter night! A beautifully crisp wonton shell effortlessly carries a heap of tuna, pineapple, avocado, red onion and serrano pepper served with a honey soy sauce for dipping.
If you really want to indulge, get the Grilled Lobster Quesadilla. Though it didn’t contain enough lobster meat for my liking, I still couldn’t get enough of this shareable appetizer. Loaded with charred Vidalia onions, poblano peppers and three types of cheese (Manchego, jack and cotija), it was hard not to fill up and clear the plate.
Perhaps the most disappointing platter of the evening was the Chicken Al Pastor Enchiladas. Enchiladas are generally one of my go-tos at Mexican restaurants, so it was a bit of a letdown after such a strong start at Barrio. They aren’t bad by any means, but they were the weakest link during our standout meal experience. Each rolled up tortilla is at capacity with shredded chicken, jack & cotija cheeses, garlic crema and local cabbage. The Al Pastor option features ladles upon ladles of salsa rojo that came off more as a mole. They were certainly tasty but not my favorite of the night.
As if we hadn’t already had enough, Barrio’s Grilled Octopus Tacos sounded simply irresistible, so I HAD to get them. I was not disappointed. Though the crispy bits of octopus were visually hidden among the various, delicious toppings, the perfect char from the grill and the natural, beautiful flavor of the octopus shined with every bite. This trio of tacos was one of the most colorful variations I’ve had the pleasure of eating, filled with sea salt potato crisps, a sliver of roasted jalapeño, sliced avocado, bright chimichurri and a smooth garlic crema, all hugged by hand-pressed, heirloom blue corn tortillas.
Another staff favorite landed at our table – the Quesabirria Tacos, a trifecta of heirloom blue corn tortillas stuffed with succulent braised short rib, simply garnished with Oaxaca and Chihuahua cheeses. A side of steaming consommé accompanied the tacos for dipping, creating a dripping, delicious mess.
After all that, are you surprised we didn’t have room for dessert? While we passed on the sweets this time around, I’ll definitely make an effort to save some space for Barrio’s Cinnamon Churro Bites or Chocolate Tres Leches!
One of the coolest aspects of Barrio’s cocktail menu is the opportunity to try a flight of margaritas, three full-sized drinks for only $35! If you’re like me and can’t decide, this is a great option to try all the ones that you have your eye on. I particularly love the Pear Ginger made with Gran Centenario Plata, Creyente Mezcal and lime; and the Blood Orange featuring Gran Centenario Tequila, triple sec, agave and lime. Of course, if you only want to pick one, the Hot Mezz with Creyente Mezcal, watermelon, jalapeño, lime and sage comes highly recommended from me and the Barrio staff!
Barrio is located at 65 W Kinzie at the intersection of Clark and Kinzie. They are open Monday through Thursday at 4pm, Friday at 2pm and on the weekends at 10am.
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