Resident Foodies say: While we are still under quarantine in Chicago, we ordered for delivery the Boka crispy chicken sandwich, with spicy mayo, bread and butter pickles, cabbage, and served with kettle chips. This sandwich was so juicy and tender, it was mind-blowing on the first bite. In fact, we can hardly remember devouring the sandwich because the experience was so pleasurable.
It was also a nice touch to receive a card signed by the chefs! Thank you!
Resident Foodies say: We recently checked out Blue House Korean BBQ in Sacramento. As typical with Korean BBQ restaurants, you can cook bulgogi, kalbi, and chicken at your table. But the best thing on the menu is, hands down, the Korean fried chicken, which comes in two scrumptious sauces! The texture of the skin is nice and crispy, but the chicken is so tender inside. The sauces are unique–and provide a really distinctive flavor. Our mouths are watering just thinking about it!
Resident Foodies say: We recently checked out this amazing Asian fusion restaurant Cholun in Downtown Denver run by Executive Chef and Owner Lon Symensma. We went for dinner (which was spectacular, more on that in a separate review!), but were told that the Korean hot fried chicken sliders are only served during happy hour. So we decided to have dinner and come back the next day for happy hour! We were not disappointed. This Korean hot fried chicken slider has a thick, tender and juicy piece of chicken, with a kick of Korean spices! The brioche bun was the perfect complement. Amazing!
Resident Foodies say: We checked out the recently opened Time Out Market Chicago at Fulton Market and tried out the veggie burger at Mini Mott. It’s made from jackfruit (which is now a popular meat replacement that is vegan). We topped off the veggie burger with a fried egg because why not?
Resident Foodies say: Yonder in Queenstown, NZ had these divine buckwheat pancakes a year ago, but no longer. My friend tried to get the recipe, but to no avail!
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