Bar Biscay has introduced a rotating stew for Sunday supper that explores the heartier side of Europe’s Atlantic Coast. In keeping with the West Town restaurant’s approach to cooking, first adopted at sister restaurant, mfk., the stews are inspired by the hearty one-pot dishes that are often found simmering slowly on stoves in home kitchens throughout the Bay of Biscay regions of Spain and France. Every Sunday from 4-9 p.m., look for a rotating stew from Chef Johnny Anderes. “We approach our Sunday stews the same way as the rest of our menu by digging deep into the regional traditions and ingredients the Bay of Biscay area offers,” says Anderes.
Options might include:
- Marmitako, a Basque fishermen stew with albacore tuna, potatoes, pearl onions, piperade, espelette-chili oil and a shaving of bottarga
- The traditional Spanish dish of Caldo Gallego, which includes cured pork, gigante beans, bitter greens and a dollop of chimichurri
- Garbure, which hails from the southwest area of France’s Gascony region, features smoked pork belly, cabbage, baby red potatoes, turnips and Ossau-iraty cheese
- From Asturias in northwest Spain, Fabada Asturiana con Almejas includes pork shoulder, chorizo, morcilla, pork belly, clams, white beans, saffron and mojo de ajo
Stews are $16 and, in fitting any stew worthy of its sauce, include a generous chunk of sourdough from Evanston’s Hewn Bakery.