whole chicken and chamomile, fried and braised with gravy and spicy habanero sunchoke sauce
Roasted beets, endive, tangerine, blue cheese
hearth baked lasagna with burrata
hot and sour soup
milk and cookies
Resident Foodies say: On Sunday night, we went to Roister, touted as “the Alinea Group’s convivial & casual restaurant.” Chef Andrew Brochu is the head chef at Roister, but we spotted Chef Grant Achatz (renowned chef of Alinea) in the kitchen (see below). The menu at Roister is pretty simple, with a limited number of offerings for a Michelin starred restaurant. But the food does not disappoint. The whole chicken is the main attraction, and it surpassed our expectations. It was cooked 2 ways: The fried chicken has the perfect crispiness, wrapped around tender pieces of chicken. The braised chicken was our favorite–succulent pieces of meaty chicken breast topped with a nice crisp skin. Delicious! There’s also a side of chicken salad, along with gravy and habanero sauce.
We also had the beet salad, hot and sour soup, lasagne, salmon (not pictured), and Yukon fries (not pictured). To top it all off, we couldn’t resist the milk and cookies.
Chef Grant Achatz
Resident Foodies say: We ventured out on this cold Saturday in Chicago to try out brunch at Bar Lupo. a new Italian restaurant with a funky, eclectic and rustic decor. There was one item on the menu we knew we couldn’t pass up: the Bar Lupo breakfast sandwich. It consists of fried mortadella, a fried egg, cheese, pistachio pesto, and giardiniera to spread, all inside a brioche bun. Yum, yum! This sandwich is wondrous, a heavenly combination of scrumptious ingredients. The texture and taste ooze yumminess, and a bit of spice. Hands down, the best breakfast sandwich we’ve had. In fact, it may be the best new dish we’ve had this year.
We were delighted to meet the mastermind behind this heavenly sandwich, Chef Marcos Ascencio, who used to be chef de cuisine at Park Hyatt. At Bar Lupo. Marco has assembled Italian influenced dishes, including dinner and weekend brunch. We can’t wait to try out more.
Resident Foodies say: We ventured out to Left Coast, a cute cafe that specializes in organic, locally sourced food, juices, and smoothies. Today, we tried the Robust Rosa salad, consisting of kale, spinach, roasted broccoli, red onion, roasted tomato, toasted hemp seeds, avocado caesar dressing. It was fresh, healthy, and very tasty. We also tried the Light My Fire cold pressed juice (kale, spinach, romaine, cilantro, jalapeño, bell pepper, lime, sea salt) and the Fairways and Greens smoothie (spinach, apple, banana, avocado, spirulina, matcha tea, agave, lemon juice). Both were creative combinations, perfect for those who love veggie juice.
Resident Foodies say: To celebrate President’s Day, we treated ourselves to brunch at our favorite neighborhood breakfast place, Esencia Urban Kitchen. Today, we had the salmon sandwich, made with salmon, jalapeno spread, red onions, tomatoes, capers, ciabatta bread. The combination is oh so tasty. Yum yum.
Resident Foodies say: We went back to Esencia Urban Kitchen on this amazing spring-like day. We tried the pesto chicken grilled cheese sandwich. It’s delicious. Grilled chicken breast, house pesto, red peppers, red onions, white cheddar on sourdough, what more can you ask for?
Resident Foodies say: It’s a true delight to eat at Beatrix, which serves breakfast, lunch, and dinner everyday. Beatrix also has a bakery. Today, we’re featuring their croissants, both traditional and almond.