Ramen Takeya

Ramen TakeyaAs of late, ramen has been the new fad. Those who may have had more than enough ramen from the little block packages during your college days may give a side eye. But proper ramen is all the rage. One good thing about it is there are some restaurants that do the noodle dishes justice. Ramen Takeya at 819 W. Fulton Market in Chicago’s West Loop gets it right.

Having my usual hankering and a bit of curiosity about Ramen Takeya, I made my way over to the restaurant after work and started with a Moscow mule to take the edge off. Not as strong as one I had in Denver when a classmate hipped me to the cocktail, it was still good going down.

Moscow Mule

Moscow Mule

Since I didn’t want to stuff myself, I noted two small dishes and a ramen dish that I figured would be a good introduction to the restaurant. So, I settled on three menu items, reserving dessert for something else later.

The first landing was a bowl of ebi chili. The shrimp was fresh, tossed in a sweet and sour chili sauce, which was a winner. The dish was a salad with lettuce that had been accented with salt and pepper and what seemed like perhaps some lemon juice. It was not competitive with the spicy shrimp, as it was a better complement to the shrimp than I have had at a few other restaurants that prepared the same salad. For those who like light starters and have a taste for shrimp, I recommend this highly.

Ebi Chili

Ebi Chili

The second landing was barbecue eel. Served in a cup over rice, this was a winner. The sauce was neither overpowering nor excessively too much over the rice. Being a fan of unagi, it was great having eel that was meaty without having a fatty texture on the palate.

Barbecue Eel

Barbecue Eel

The final landing was a bowl of spicy chicken paitan. With mushrooms, bamboo shoots, a sunny side egg, onions, scallions, and chili sauce spice, there was a balance to the ramen but still with an allowance for the seasoned chicken to shine. Instead of a huge bowl full of ingredients, you get a nice sized bowl full of flavour.

Spicy Chicken Paitan

Spicy Chicken Paitan

Like many restaurants in Chicago’s West Loop, Ramen Takeya fills up quickly with the after work crowd. There are a few tables in the immediate area where you enter and tables along a short corridor that faces the open kitchen. There is a lot of energy and a lot of tasty Japanese fare to go along with the vibe. Reasonably priced with fabulous service, you’ll understand why it’s a favourite while you’re hovering over a bowl of ramen slurping.

Ramen Takeya Menu, Reviews, Photos, Location and Info - Zomato

Mad Boiler, Mad Delicious

Mad Boiler

Earlier this month, while in West Loop for a concert at a nearby venue, I walked by a Cajun seafood boil boutique. Having experienced the delight at a few other seafood boil boutiques and restaurants, I was anxious to return the West Loop location at 1045 W. Madison Street, by the name of a Mad Boiler.

Clam Chowder

Clam Chowder

For an early Sunday afternoon, the restaurant was empty. Given the city was being blanketed with snow, many who would have been out and about perhaps stayed inside. Unlike them, snow and frosty temperatures don’t deter me.

Cajun Fries

Cajun Fries

I started with a cup of clam chowder. Having had cups and bowls of watery clam chowder, I was well past elated when the chowder at Mad Boiler arrived with a truly creamy base. Even with there being some bell peepers in the recipe,  it was still the best.

For my main feast, I ordered a pound of shrimp and a pound of crawfish in a combination sauce of Louisiana Cajun rub and garlic butter. Served in a bag, the shellfish was also accompanied with corn on the cob and andouille sausage. As if that was not enough, I had Cajun fries and a small loaf of bread, the latter for sopping.

I fell in love with the seafood boil concept here in Chicago in early spring, so I was thoroughly excited when everything I had at Mad Boiler was a winner. The shrimps were plump, the crawfish were fresh, the corn was sweet, the sausage was tasty, and the sauce was out of this world.

Crawfish, Shrimp, Corn, Andouille Sausage

Crawfish, Shrimp, Corn, Andouille Sausage

Mad Boiler gets plenty business through the week and I’m certain it draws a crowd on the weekends during the evenings. The service is absolutely top. The prices per quantity ratio is reasonable, especially if you have an extreme appetite and order a lot. There are other soups, sandwiches, and seafood offerings for your delight. I recommend going, donning the bib and gloves, and being quite okay devouring seafood from a bag. You will eat enough that it may drive you mad.

Mad Boiler Menu, Reviews, Photos, Location and Info - Zomato

Indie Cafe, Japanese Style

Indie Cafe

While passing through Chicago’s Edgewater neighbourhood, I walked by a restaurant that I thought was a bar and grill. It turned out to be a Pan-Asian restaurant. I have slowly lost my interest in Pan-Asian cuisine. However, I will make a few exceptions. Indie Cafe at 5951 N. Broadway Street seemed like they were heavier on the Japanese menu. So, that was the option I went with.

Miso Soup

Miso Soup

Figuring that I would have a hearty lunch, I started with a miso soup, wishing that they had kabocha squash soup on the menu instead. After the soup, I had a flight of nigiri. Salmon, tuna, whitefish, octopus, shrimp, hamachi, and unagi, all fresh and all devoured slowly while enjoying jasmine tea.

Omakase

Omakase

Although I had several pieces of nigiri, the flight was still light. After a brief scan of the menu again, I ordered unagi don. This came as a bowl of barbecued eel over rice. This is a dish that I could probably eat daily and never complain about. The eel was not muddy, fishy, or questionable in taste. And unlike at a lot of Americanized Asian restaurants, the sauce was not heavy-handed with syrup.

India Cafe avoids cramming patrons close together. This minimizes the need to compete with others sitting immediately next to you, which means you can have conversation with others in your party without feeling like you are in a sports bar. I didn’t try any of the Thai cuisine since I am slowly working  myself back to indulging Thai at restaurants that prepare Thai food specifically. As to the Japanese fare at Indie Cafe, I must say that I enjoyed it.

Unagi Don

Unagi Don

The Uptown and Edgewater neighbourhoods boast numerous Asian restaurants where you can get a vast selection of Asian delights to fancy your palate. If you are in Edgewater and have a hankering yet you’re going back and forth over what you may find more interesting, give Indie Cafe a try. I recommend going for the Japanese fare on one visit and trying Thai on another one.

Indie Cafe Menu, Reviews, Photos, Location and Info - Zomato

Welcome to Hachi’s Kitchen

Hachi's Kitchen

After a nice break for a few weeks, it was time to get back into some restaurants and place my feet under a few tables. Coming off of my “time off,” I opened my email to discover countless solicitations for posting some person’s — or entity’s — press release and photos for events, locations, and functions that have absolutely nothing to do with cultural dining. And the invitations for attending some “out of my pocket” function for one or more guest celebrity chefs were a close count behind the “promote our brand” spam. Being a career food blogger would kill my passion and my appetite.

Miso Soup

Miso Soup

Scallops

Scallops

Tuna Poke

Tuna Poke

But I’m not a career food blogger and my passion for food was ramped up. Not wanting to go any distance more than two miles away from home, I recalled a Japanese restaurant near an Italian restaurant I had gone to several weeks ago. In a small stretch of quaint restaurants is Hachi’s Kitchen at 2521 N. California Avenue. A rather spacious and comfy restaurant inside, outdoor seating is also an option during warmer weather. I opted to indulge an omakase. And because omakases at the restaurant are prepared for parties of two or more, the chef’s willingness to prepare one for singular me was a winner.

King Crab

King Crab

Uni Shooter

Uni Shooter

Seafood and Fruit

Whitefish & Bayberry

The most pedestrian course was the complimentary cup of miso soup. The remaining nine landings comprised two and a half hours of culinary bliss. Landings two through eight were small plates: seared scallops, tuna poke (which has become gold on menus at Asian restaurants as of late), king crab atop miniature cucumber salad, grilled whitefish with red bayberry, uni shooter, salmon, and a trio of nigiri. And I had a bottle of warm sake for sipping while enjoying each course. The ninth landing consisted of two maki rolls, one with tempura asparagus topped with salmon, the other with tuna and avocado. The finale was a green tea crème brûlée with green tea. There wasn’t any course that lacked  in enticing the palate.

Salmon

Salmon

Salmon and Asparagus, Tuna

Maki Rolls

Green Tea Crème Brûlée

Dessert

Hachi’s Kitchen is the third Japanese restaurant I’ve gone to where I’ve chosen to have an omakase rather than order from the menu. All three restaurants had outstanding chefs and food happiness consultants (servers at the top of their game) that made my dining experiences absolutely winning. With this third time indeed being a charm, the trend moving forward for me with Japanese dining will be omakases or kaisekis. Arigatou gozaimasu, Hachi’s Kitchen.

Cup of Sake

Cup of Sake

Hachi's Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Macku Sushi, More, More, More

Macku Sushi

A year ago, almost to the date, I went to a Thai restaurant in Edgewater for their one-year anniversary. With Chicago and the surrounding neighbourhoods being saturated with Thai restaurants, it was nice finding one that retained authenticity while also applying some jazzy techniques to the recipes. While at the anniversary gathering, one individual recommended several restaurants that she felt would suit my taste and would be a fit for the blog. Macku Sushi at 2239 N. Clybourn Avenue was one of the recommendations. So, one year later, almost to the date, I followed through on the suggestion.

There is the usual minimalist decor and non-cluttered seating that one finds in Japanese restaurants that focus primarily on food. With me having sat by the window, I got a good view into the preparation and cooking station, which was all I needed to know that I was about to get satisfaction with a variety of flavour. Now, having gone to countless Japanese restaurants, I was not interested in yet another bento box, teriyaki platter, or litany of maki rolls. Instead, I handed the menu back to my server and told him that I wanted an omakase and sake pairing. And then the fun began.

Click photos to open in Flickr album
Eighth Course
Second Course Fourth Course
Seventh Course

For those who have indulged one or more omakases, there is the awareness that each dish is the chef’s whim. Some items are on menu, some aren’t. I opted for a bit of experimentation. Over the course of the dining experience, I had ten landings. There were tuna, salmon, pumpkin soup, Japanese snails as a take on escargot, oysters, uni, whitefish, tuna tacos, and a selection of nigiri. In true outstanding dining spirit, each landing was progressively better than the previous landing, and the very first course was already a winner. It was nice having an explanation of each dish, and even a bit of history to some, rather than having plates delivered in obligatory fashion. That added touch shows that the servers are knowledgeable of what’s served, not just gophers running dishes to tables. As to the sake pairings, not being a sake expert, I was extremely happy that each pairing complemented the dishes.

Macku Sushi deviates from the usual maki roll and sushi fare that comprise a mainstay in Japanese dining. The plates are not substantial in size, so there really isn’t the potential for stuffing yourself. And while Macku Sushi is not high-end dining, the prices associated with the sizes of many of the dishes may be high-end for those who expect buffet offerings. The high points are the quality and freshness in the ingredients and the service. One would have to be offended for no other reason than being offended is an option to find anything wrong with Macku Sushi. Authenticity in the kitchen output, top service, and they haven’t fallen into the Pan-Asian trap, I pass along the recommendation that I received a year ago. GO!!!

Macku Sushi Menu, Reviews, Photos, Location and Info - Zomato

Juno, Gino, You Know, It’s Good

Juno

While waffling between going to my favourite Italian restaurant or going for sushi, the latter won. Juno at 2638 N. Lincoln Avenue in Chicago’s Lincoln Park was one restaurant that looked interesting and after reading a few reviews, there was some hesitation. In retrospect, the evening was one well spent. It was good that I went.

My restaurant advisor and I arrived for a 6:30 PM reservation. The restaurant was empty until 7:30 when the dinner crowd came. Then it was all high energy. There is the minimalist Japanese style to the restaurant that actually gave me some ideas for remodeling my condo. However, the food was what we were there for. As you will discover, we loved it.

Cranberry Juice, United Shooters, Smoked Hamachi

Click to see photos in Flickr album

The server gave us a visual description of the items on the menu to whet our appetites. Given the menu was only one page, we had no problem narrowing down selections for a 10-course degustation.

For our first landing, we had uni shooters. Two vials on ice contained sea urchins, wasabi, tobiko, orange zest, and cucumber. With the sticks that were inserted, we stirred the ingredients and downed the contents in a swallow. Not a filling course, but that was fine. The flavour was simply delightful on the palate with a pleasant aftertaste that we chose not to cleanse with our cranberry juice or sake.

The second landing arrived under a dome with captured smoke. After removal of the dome, there were two spoons of hamachi with shiitake and sweet corn. Devoured in whole from the spoons, this was the size of what one would consider a l’amuse. Still, such a small item had an extreme pop in flavour, thanks in part of the cherry wood accented smoke.

Juno Queen, Sake, Juno King

Click to see photos in Flickr album

The third and fourth landings came as a pair. The Juno Queen was spicy scallop with taro and sweet potato on the top with rice in the centre and wrapped in salmon. Since the queen will always have a king, there was the Juno King, which was a signature nigiri of spicy king crab wrapped in tuna and topped with crunchy potatoes. Words cannot describe how delectable these nigiri items were. Only facial expressions would be telling. And because the two are better served together for comparison and contrast, if nigiri were a marriage, the Juno Queen and Juno King are perfect models.

Seared Scallop, Grilled Octopus, Ceviche Maki

Click to see photos in Flickr album

The fifth landing was the first of the hot menu items that we ordered. This was a plate of grilled octopus with pickled Granny Smith apples, ao nori, and zucchini ribbons atop an eggplant purée. As plain as it looked on the plate, it was anything but bland to the taste.

The sixth landing was the server’s personal favourite and quite understandable after the first bite. Tender seared scallop sat atop squid inked fettuccine with shrimp, black bean, and chopped red chili peppers. When scallops are done correctly, the flavour profile of the scallops come through with freshness and no muddy flavour. That was certainly the case with this course, and it helped that the fettuccine was an equally scrumptious complement.

For the seventh landing, we sampled one of the signature maki rolls, the ceviche. There were whitefish, tuna, and scallions in the middle. On top were shrimp, a hint of spicy aioli, and house made pineapple salsa. With fresh seafood, this was truly Peruvian and Japanese working together in a dish at its finest.

Steak Tataki, Lavender Cake with Lychee Sorbet, Mushroom Ramen

Click to see photos in Flickr album

Moving back to the hot plate items, the eighth landing was steak tataki. This was a plate of medium rare steak with Swiss chard, miso, corn, peaches, and sliced jalapeños. Again, this was a winner in flavour

The ninth landing we ordered was mushroom ramen. This landing had trumpet mushrooms, roasted corn, napa cabbage, pickles, soft boiled egg, and house made noodles in a savoury broth. Ramen has become quite popular in many Japanese restaurants. At Juno, the mushroom ramen had enough flavour appeal to make it a highly recommended ramen dish to order.

For the final landing, we had a dessert of lavender cake topped with sesame seeds, along with cantaloupe, lychee sorbet, and candied almonds. There was also a delectable citrus sauce poured in the bowl that took the dessert to a new level in bliss. Certainly not a heavy dish, but the flavours of all of the ingredients played well without any overpowering or competition on the palate. It was simply heaven.

Juno does exceptionally well with small plates, keeping in the tradition of serving dishes like in Japan. There is a bit of a high price per item, negligible for those who appreciate fine dining. Those who are accustomed to the “Chicago way,” that being restaurants giving so much food that you have to take some home, may find the cost problematic given the size of the dishes. For us, quality trumped quantity. And the service is simply outstanding. Overall, Juno was an enjoyable dining experience on three sticking points that we use to rate restaurants: quality of food, service, and price.

Kesshutsu shita.

Juno Menu, Reviews, Photos, Location and Info - Zomato

H. Forman & Son, Smoked Salmon From Heaven

H. Forman & Son, the oldest smoked salmon factory in the world and based out of London, UK, with a location in Northbook, IL, hosted an event recently at 3 Greens Market in River North at 354 W. Hubbard Street, where bloggers and tastemakers met for a sampling of several salmon. All were treated to offerings of London Cure smoked Scottish salmon — cream cheese maki, Sashimi Grade salmon prime loin, and salmon crostini. For the gravadlax offerings, there were Dill cured salmon, Thai cured salmon, and gin and tonic cured salmon.

Smoked Salmon Seafood Selection

Although H. Forman & Son has some of the freshest and most flavourful salmon, they also have a fish collection ranging from smoked Dutch eel to smoked yellowfin tuna to keta trout caviar. Those at the event also got the chance to sample two items from the H. Forman & Son restaurant collection — a paupiette of hot smoked wild salmon mousse as well as a paupiette of blue crab and lobster.

Seafood Flight

Not only were the food bloggers and tastemakers treated to a delightful selection of smoked salmon and seafood, but they were also enlightened to the processing involved in preparation of the seafood. Noting that neither sugar, nor nitrates, nor colouring, nor brining is introduced into processing, what comes out is delectable salmon with a hint of oak wood smoke that enhances the natural flavour.

Preparation Salmon and Roe Salmon Brunch

Those who love fresh seafood and especially smoked salmon, purchasing options are available via the Formans USA website. Additional menu options for purchases may be accessed via Shop All Collections from the main page. If you are purchasing online, use promo code alphabet20 for a 20% discount during checkout.

Smoked Salmon, Choice Selection

Momotaro, West Loop Japanese Style

MomotaroWith warmer temperatures in Chicago, dining invitations are coming in steadily. In a single day, I had an invitation to lunch for a sampling of Mediterranean food and an invitation to a dining event involving several Italian eateries later in the afternoon. To add to my plate, my restaurant advisor had booked me for dinner at Momotaro in Chicago’s West Loop at 820 W. Lake Street. Arriving for early dinner on a Wednesday evening, the restaurant generated a feeling of Friday after work. The dining area was filled and the energy was high. With the understanding that Momotaro prepares dishes for those who like small plates, we agreed to order several items that were good enough for getting a range of tastes.

One item we started with that we had not indulged at any Japanese restaurants was ikejime. Think of an orange gazpacho served with harami sashimi that comes atop ice. You put the sashami in the gazpacho and then enjoy. The pro was the dish was so blooming good. The con was the dish was so blooming good that we wanted it in a larger portion.

Ikejime

Ikejime

The unagi don was a highlight. This came in a small bowl as a mix of barbecued eel with shiitake and kanpyo mixed in rice. The unagi don was rather reminiscent of bibimbap prepared tableside at Korean restaurants. A plus to this menu item was that there was a liberal amount of barbecued eel for the feast.

Unagi Don

Unagi Don

Next for our palates was kani jomaki. This was a maki roll filled with cucumbers, crab, eel, and tomago. After a brief dip in the accompanying soy sauce, the rest was devoured without use of the sauce. If you order this dish, do not use soy sauce. This maki roll should be enjoyed without any palate disruptions from extra sauces.

Kani Jomaki

Kani Jomaki

Sticking with eel as a main ingredient, we had una kyu. Again, this was a maki roll that did not require soy sauce for dipping. Since there were some flavourful dabs on the plate, we used those instead. Outstanding and nothing but fresh taste of eel, this roll was more fantastic than most specialty rolls. Simple is often better, as was the case here.

Una Kyu

Una Kyu

Now that our rockets had been primed, the kani miso was the final countdown to liftoff and we were well on our way to the stars. I love seafood. However, my restaurant advisor feens for crab and the kani miso was a crab lover’s vice. There was creamy crab miso inside of a crab. Served with sourdough, there was no conversation while devouring this dish. There were the occasional acknowledgements of “This is delicious,” “Wow,” and “I don’t want this to end,” though.

Kani Miso

Kani Miso

And as all good things must come to an end, we had an ebi sashimi as a l’amuse between dinner and dessert. Rather than the ebi being served inside of a shell, butterflied, or simply outside of the shell, the chef had prepared the shrimp to a tartar texture.  This was a new way of having shrimp and one that satisfied the palate.

Ebi Sashimi

Ebi Sashimi

One dessert consisted of green peaches with a meringue crumble and a dollop of vanilla ice cream. This was another surprise, as one always think of peaches that bakers put into peach pies and peach cobblers. Green peaches are different, with the same burst in flavour, and rather sweet. For anyone saying, I will not eat green peaches, Sam I Am, you will after you have them at Momotaro.

Green Peaches and Cream

Green Peaches and Cream

The final dish was a citrus angel food cake with fruit and ice cream. If one could describe a flavour, think of a dreamsicle. The combination of orange from the cake and vanilla from the ice cream took me back to my youth of having a go of those frozen treats no sooner than my parents brought them into the house. After so much food, this dessert, as was the plate of peaches and cream, was light.

Angel Food Cake with Fruit and Cream

Angel Food Cake with Fruit and Cream

Momotaro always makes the list of top sushi restaurants to sample from in the city. The menu isn’t extensive, so the potential for being overwhelmed with too many options is small. I highly recommend getting a taste of as many small plates as possible and indulging the hot plate items. Yes, you can have sushi, nigiri, and sashimi from any Japanese restaurant. Momotaro seems to do an outstanding job letting diners enjoy a different variety of other Japanese delicacies while maintaining authenticity in the output. West Loop cheated with drawing a crowd with wide palates with the opening of Momotaro.

Momotaro Menu, Reviews, Photos, Location and Info - Zomato

AraOn — Asia Takes Over France in Chicago

With Chicago’s ongoing renaissance, The Loop is filling in more with restaurants that remain open past happy hour. I was surprised to find AraOn in a rather inconspicuous location at 160 W. Adams Street tucked between W Hotel and US Bank. Noting the moniker of Asian French Cuisine, I figured it would behoove me to see what the menu had that would make me okay with delaying going home for the evening.

Ara On

There is a big box feel to AraOn and I expected that given it’s location downtown. Some people are rather Better Homes & Gardens with their thoughts about restaurants, so they will love the decor. I like the fact that seats are not on top of each other which means you don’t have to compete with your neighbours to be heard during conversation with members of your own party. What matters to me most is if the main thing I’m paying for was worth it: food and/or drink.

Miso Soup

Miso Soup

I am leery of fusion, especially when it comes to certain Asian cuisines blending with European or South American flavours where there was no influence per Asian migration. I must admit that AraOn gets it right. For my first course, I started with a miso soup. This was the traditional preparation and there was nothing amiss with it. The second course consisted of duck dumplings that came with braised mustard greens, shrimp, and maitake mushrooms in a consomme of seafood-duck broth. This was the one dish that I noticed had a blend of Asian preparation with the dumplings blended with French preparation of the consomme.

Duck Dumplings

Duck Dumplings

There was a brief l’amuse of sashimi salmon with roe atop a savoury gravy that I had not expected. Immediately after the first bite, I acknowledged that I could have indulged the dish as a regular course. The salmon was meaty without being oily and the “clean” flavour was an indication of having some of what was no doubt fresh catch seafood.

L'amuse

L’amuse

The third course was a clay bowl of sesame crusted salmon with bibimbap. Not only was the salmon bursting with flavour, but it was incredibly flaky while being succulent. I can’t state any French influence in this dish, but the bibimbap is my favourite Korean dish. Kimchee, bean sprouts, pickled shiitake mushroom, spinach, and braised beef short rib nicely sectioned off that I mixed with rice and a spicy pepper sauce made for a hearty dish that again reminded me of why bibimbap is indeed a favourite.

Salmon with Bibimbap

Salmon with Bibimbap

I saved room for a fourth course of dessert. That came as matcha ice cream atop lemon custard with meringue crisps — so reminiscent of lemon meringue pie — and matcha macarons. The matcha was prevalent in the dessert, but not overpowering, which gave me an hint that loose leaf tea was used in the preparation. Small indicators like this wink at an appreciation for culinary arts because a quick dessert would have lacked in flavour sorely.

Matcha Ice Cream

Matcha Ice Cream

The service at AraOn is winning. The food is also worthy of repeat visits. And for what tastes like fine dining, the prices are reasonable. I have to remember to switch into my British and Caribbean modes so that there is a stagger of 5-10 minutes between courses. There were overlaps during the courses. Add to that I paired wine with the dishes, there was a bit of a rush that resulted in me being sated too fast and buzzed. Understanding that it is not possible for restaurants in and around downtown to know when individuals prefer to dine with ease or with haste, I shall adjust my ordering technique accordingly in the future. I’ll order a course, hold the menu, finish dish, order next dish, and repeat for remaining courses. I shall return, so I’ll apply my method and again enjoy all the good things on the AraOn menu.

Ara On Menu, Reviews, Photos, Location and Info - Zomato

Ay Ay Picante

While having dinner with friends at a Peruvian restaurant recently, there was mention of other Peruvian restaurants in the metropolitan Chicago area. One that I remember named in the discussion was Ay Ay Picante at 4569 N. Elston Avenue in Chicago’s Albany Park neighbourhood. Tucked among single family homes, mechanic shops, and fix-em-up shops is this gem of an eatery.

Ay Ay Picante

With only a week having passed since I had been devouring Peruvian food, I chose the path of trying something different from what I had eaten previously. One dish I thought was a good option for a starter was the chupe de camarones. It was a bad idea and it was a good idea. The bad idea was that the soup came as a “deep plate” rather than as a cup of soup. I forgot to read the fine print that said Sopas Grandes and that was my fault. It was a good idea because I could have set up a diving board at the edge of the plate and jumped in. Cooked with a bit of a creamy base, thickened with eggs, and loaded with fat shrimp, I simply took my time before letting the server know I was ready for the next dish. This soup was not to be rushed.

Chupe de Camarones

Chupe de Camarones

A few years ago I went to a Peruvian restaurant in Bucktown and had their huancainas. They were good, so I wanted to see if Ay Ay Picante did them deliciously. Instead of ordering them as potatoes, I ordered them as fried yucca with half of a boiled eggs and black olives on the side. Different is better and having the fried yucca served with the huancaina sauce, different was exceptional. These would be perfect as snacks. Since there were more than a conservative three yucca logs, I savoured this dish slowly.

Huancainas

Huancainas

For the finale, I had sudado de mariscos. This was another large plate. There was a mix of calamari and plump shrimp cooked in white wine with a tomato base. Served with white rice and potatoes, this dish from the north coast of Peru was a true highlight. I prefer seafood in creamy sauces and I will admit that I will make exceptions for Ay Ay Picante. One warning I will give is that this is a dish that you may have to enjoy by itself rather than having any appetizers beforehand or you may have to extend your feast for a few hours like I did. Not only is it very satisfying on the palate, but it is extremely filling.

Sudado de Mariscos

Sudado de Mariscos

Ay Ay Picante appears to be a favourite for many, as there was a steady flow of patrons coming and going. Although they have carry-out, those who came while I was there had proper sit-down meals. Peruvian food is best enjoyed family style, as was evident with parties of several individuals ordering and sharing. The far northwest end of Elston Avenue tends to be more industrial in its look and feel, so great finds like Ay Ay Picante don’t get much press. The trip down Elston to this food heaven is worth it. You may find yourself declaring, “¡Ay, ay, dios mios!

Ay Ay Picante Menu, Reviews, Photos, Location and Info - Zomato