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

Mango Pickle, Edgewater Indian

Mango Pickle

With ongoing growth in Chicago, neighbourhoods like Edgewater are becoming hubs for a lot of cultural cuisine. There is influence from the Vietnamese community just to the South in Uptown. There are several authentic Thai restaurants, Ethiopian restaurants, a nearby Nigerian restaurant, sushi bars, American cafes, and a dusting of Indian restaurants. Mango Pickle at 5842 N. Broadway Street was my latest jaunt for a sampling of something representative from afar.

Smoky Negroni

Smoky Negroni

Touted as a cafe, Mango Pickle is a spacious restaurant that serves Sunday brunch and dinner Wednesdays through Saturdays. For my first visit, I went for Sunday brunch. I started with a Smoky Negroni since you can never go wrong with a negroni. The bartender mixed a great brunch cocktail that was neither heavy-handed with the alcohol nor too light that it was watery. To get a good sampling of offerings, I started with chicken soup, which came in a deep plate with tender chicken and root vegetables over a curry gravy. Although I was expecting the landing to arrive in a cup or a bowl, it was still a flavourful dish that I would have again.

Chicken Soup

Chicken Soup

The second brunch landing was a plate of carrot halwa with French toast. Topped with pecans and drizzled with a light syrup, this was a rather light offering considering the toast had the consistency of fluffy, scrambled eggs, rather than grilled bread. The carrot halwa was the item in the dish that stood out as representative of something in Indian dining. With the natural sweetness of the halwa, it was a nice accompaniment to the toast.

Carrot Halwa and French Toast

Carrot Halwa and French Toast

For the third brunch landing, I had bun maska with homemade jam and accompanied it with a cup of masala chai. This was the first time I had ever eaten this Maharashtrian favourite. Dusted with powdered sugar, the bun maska was warm, right from the oven, buttered, and outstanding with the jams. As to the masala chai, Mango Pickle needs a walk-up window where one can order the chai for take-away.

Bun Maska & Chai

Bun Maska & Chai

Recognizing that the brunch seemingly had an Indian influence to American breakfast, I returned a few days later for a tasting of the dinner offerings. Very much like during Sunday brunch, the restaurant was crowded and full of energy. I was full of anticipation.

Chai with Bourbon and Somrus

Chai with Bourbon and Somrus

I started with a cup of masala chai that came with a small vial of bourbon and another small vial of Somrus Indian liqueur. Being a fan of whiskey, scotch, and bourbon, there were no complaints while enjoying the bourbon in part with the chai. Where I was completely won over was with the Somrus Indian liqueur. Having gotten a taste of the liqueur at a media event in December 2016, I was quick to make a reminder to myself to seek out a bottle of it for enjoyment at home.

As usual, I opted for a few landings so I could have a good idea of what Mango Pickle had for the dinner crowd. I started with a lamb slider that came open-faced atop naan and accented with a drizzle of kasundi mustard. Not a large appetizer, but certainly one that will awake the taste buds, I recommend this as a starter.

Lamb Slider

Lamb Slider

The second landing was baigan bharta, a traditional creamed eggplant dish in Indian cuisine. Spicy the way I had requested it, this was a very satisfying vegetarian option. This dish came with root vegetables and was topped with papadum. One thing I noticed with the inclusion of root vegetables (i.e., beets and sweet potatoes) is a hint of Eastern European flare sneaking into certain dishes. It works well here, for sure.

Baigan Bharta

Baigan Bharta

The final landing was still in keeping with vegetarian options. It was chana masala. This dish had a heavier ginger base than I have had before at any Indian restaurants domestically or abroad. I ordered basmati rice with the chana masala that had herbs and two small dollops of ghee added. Fantastic. Looking back, I think naan would have tempered the ginger a bit, but the ginger was actually good for digestion given how much I had ordered.

Chana Masala

Chana Masala

Since I often spend a lot of time in Edgewater visiting with friends, I never paid much attention to Mango Pickle on the landscape. So, I can’t say that it is a new addition to Edgewater. It is, however, a welcomed one, I’m sure. The service during Sunday brunch was superb. And during my return for dinner, the server recognized me as “the photographer who sat at the high-top.” That alone was enough to prove consistency in the service. And for the food, I’m won over completely. Even with the faint hint of Eastern European showing up in the ingredients, the restaurant serves some delicious Indian cuisine still. You should add Mango Pickle to your “Must Go Here” list.

Mango Pickle Menu, Reviews, Photos, Location and Info - Zomato

Artango, Food That Makes You Dance

Artango Bar & Steakhouse

I have a friend who is an actress. Years ago, she used to have stage plays in the Lincoln Square neighbourhood and we would catch up after plays at an Italian restaurant in the stretch of Lincoln Avenue between Leland Avenue and Lawrence Avenue. That restaurant has since closed and in its place is Artango at 4767 N. Lincoln Avenue. Recognizing the name from some emails I have received per recommendations for the restaurant, it was time for me to visit the replacement to the old Italian eatery while following through on the recommendations.

Raspberry Mojito

Raspberry Mojito

With the weather being nice enough for sitting outside, I perused the menu and opted for my version of a degustation without going strict “steakhouse” with the meal. I decided to let my server make the decisions for me, which is becoming routine for me and surprisingly enjoyable for my servers. For libations, I told my server I wanted a flight of mojitos and for him to have the bartender surprise me. The first mojito was a raspberry mojito and oh was it a delight on the palate. This was what I will call a true summer drink.

Trio de Ceviche

Trio de Ceviche

The first course was a trio de ceviche. Instead of cuts of seafood in cups of juice with cilantro, onions, and other seasoning, these came as clumps of fresh seafood. There was corvina fish that looked fatty, but was rather meaty. There was a tuna with black mint and topped with a small seaweed salad. The third ceviche was shrimp in a passionfruit sauce. The flavour of the seafood was rather light and the accents in the recipe were also not heavy. All served with plantain chips, this is a good starter without filling up.

Mango Mojito

Mango Mojito

The second mojito was a manjo mojito. Very much like the raspberry mojito, the method used in mixing in the alcohol was done in a way that the alcohol did not jump out immediately. It became obvious after finishing most of the cocktail. If I never had another regular mojito, I would not complain. If I return to Artango and having the mango mojito is not possible, I will indeed complain. This was what I will call a beach drink.

Gazpacho

Gazpacho

The second course was a gazpacho. Served with a medley of chopped red and green bell peppers, grilled toast, and a lump of crab, this gazpacho was enough to invoke a desire for dancing. This was a pleasant surprise because cold soup can taste only like chilled tomato juice if it is not prepared the correct way. And since I have never prepared a gazpacho, I shall concede that Artango has the recipe and preparation under control.

 

Pineapple Mojito

Pineapple Mojito

Easing into the third course, I had a pineapple mojito. All while I sipped it, I kept thinking that if there had been some ginger in it, it would have tasted exactly like june plum juice that you get in Jamaica. The pineapple flavouring was not heavy-handed, but the alcohol was also not heavy on the tongue. Yet, I did have a “Gino in the Sky with Mojitos” moment later. And I was okay with that. This was what I call a tropical getaway drink.

Ravioli

Ravioli

The third course was a ravioli. I know that there may be some who are screaming, “How can you go to a steakhouse and not have steak or any meat?” I am saving the meat indulgence for when I return with friends in a few weeks. Now, the ravioli was still good enough for devouring and may very well be a great accompaniment to a plate of meat. The stuffing contained ricotto cheese and cherry tomatoes. The sauce was not hearty, but it still packed a punch in terms of flavour. Topped with homemade mozzarella and basil, yes, this will go great with some sirloin.

Churros

Churros

The finale consisted of churros that came with a chocolate sauce and also with a raspberry coulis. For all the raving over doughnuts, give me homemade churros from Artango. I will eat them on the bus. I will eat them on the subway. I will eat them in my office. I will eat them on my couch. I will eat them, Sam-I-Am, and I know none of this rhymes. As you can tell, they were worthy. With the churros, I had a cafe con leche. Cubans still dominate the market in making the best cafe con leches, but Artango does a mean one that does not require any sweeteners. I recommend getting churros to go with the cafe con leche, though.

Cafe con Leche

Cafe con Leche

Artango not only dishes out some lip-smacking Argentinean love from the kitchen, but they also have tango classes for those who want to learn how to tango or for those who will have eaten too much and want to work off some of the food. The service was top. When I trust my server to put in the order to the kitchen without me giving exact directions and the entire meal leaves me sated, there is no argument that the service is fantastic. As to the bar service, the bartender deserves an encore. I’m sure I’ll make the same observations about service and food when I return. Sam-I-Am dared me to go back and I love dares.

Artango Bistro Menu, Reviews, Photos, Location and Info - Zomato

Bar Takito, Bar None, Bar All Good

Bar TakitoSeveral months ago, I met my former flatmate for dinner in the West Loop. We had designs on a restaurant that is noted for serving some of the best burgers in the city. We arrived to a packed restaurant and a long waiting list. That was all we needed to know that the food was “that” good, but it was too cold to stand around outside. So my good friend offered the suggestion of walking a few blocks to Bar Takito at 201 N. Morgan Street. Well, she certainly knows how to pick a winner.

Mouthful of Diamonds

Mouthful of Diamonds

Since I didn’t get any photographs, not even from my cellphone, I decided that I would return this past weekend and it was just as good of a decision as it was when my friend said, “Let’s go,” back in October, 2015. Knowing the dinner crowd would fill up the restaurant, I went during mid afternoon on Saturday and had a seat at the bar. And after a brief glance of the drink menu, I saw a section with cocktails mixed using mezcal. You can’t go wrong with anything having mezcal in it, so I told the bartender to surprise me with something that would put me in the mind of summer. She won me over with a drink called Mouthful of Diamonds, absolutely refreshing from hibiscus and citrusy from lime and agave.

Fish Tacos

Fish Tacos

For a starter, I had fish tacos. There were tilapia that had been battered in rice and served on top of pepita tortillas. There was a cabbage slaw with a chili aioli that had a spicy and citrusy zest to it. To round these tacos off, there were crispy rice and basil. It seems like any time there is news about tilapia, it is all bad. I don’t know where the conspiracy theorists obtain their information from because when you go to a restaurant that does an outstanding job with food preparation or if you’re obsessive compulsive with your own cooking, you’d have to purchase your tilapia from a nuclear waste dump for it to be that awful. The tilapia in the fish tacos at Bar Takito were plump and fresh.

Peruvian Margarita

Peruvian Margarita

By now, I had worked my way up to wanting another cocktail. As you may have noticed in a few past posts and will notice in future posts, I’m falling in love with mezcal and it’s becoming gold in Chicago. So, I had the bartender mix another drink with mezcal in it. What to my wondering palate should she put in front of me but a Peruvian Margarita. I have three all-time favourite bartenders in Chicago and I’ve stuck with just those three for my list. The bartender at Bar Takito is now in my Top 4 and there is no particular order. There were agave and fresh lime that compliment the aji amarillo pepper purée that’s used to spiced the margarita up. This margarita does not come with mezcal in it, but the bartender added a mezcal float to the recipe. Capital.

Beef Barbacoa Tacos

Beef Barbacoa Tacos

And to go along with the Peruvian Margarita were spiced beef barbacoa tacos. These came with a pickled jicama and a queso fresco with peanuts served on a popcorn tortilla. I could come up with a hundred words to describe how much I fell further in love with the tacos during each bite, but I could better sum up the experience with the simplistic word “Wow.” While I don’t have any allergies towards nuts, I never order dishes with nuts in them. I hadn’t really paid attention to peanuts in the tacos. I had noticed that there was a nutty flavour that served well with the savoury flavour of the beef and I was quite okay with that.

There are countless restaurants in and around Chicago that are taking tacos to a new level of preparation that draw those with eager appetites and palates that enjoy different tastes. I have not been to any that I haven’t become a fan boy for. Bar Takito is certainly on my go-to list. The food is capital. The table service that I’ve had in the past was top. And the bar service may make me judge future restaurants unfairly. They have a constant customer, bar none.

Bar Takito Menu, Reviews, Photos, Location and Info - Zomato

Altiro Roscoe Village, Suburbs Come to the City

Altiro Latin Fusion Roscoe Village

Ala Florinda

Ala Florinda

In 2014, I went to Altiro Latin Fusion in Geneva, Illinois, at the recommendation of a good friend. At the time it seemed that tacos prepared in exotic fashion were becoming the rage. The visit to that Altiro was the first time I had exotic tacos done right, it seemed. I joked with the owner that they should open a location  in Chicago proper in Logan Square. Well, I never thought a suggestion given in jest would be taken seriously. Instead of Logan Square, an Altiro Latin Fusion is now in Roscoe Village at 2116 W. Roscoe Street, a quick ride from Logan Square.

I got in contact with my friend who introduced me to the Altiro Geneva offerings to see if he was game for trying out the Roscoe Village location. Being sure to arrive well in advance of the dinner crowd, we had a seat, he starting with a Modelo Dos Equis, and me whetting my palate with an Al Florinda. The concoction of hibiscus with bourbon, orange liqueur, orange juice, lime juice and chili de Arbol definitely had me off the a good start.

Al Elotito

Al Elotito

One tapas dish that I enjoyed at the Geneva location and an all-time Mexican favourite is elote. The Al Elitito was not the usual corn on the cob, but was off the cob prepared with garlic aioli, serrano pepper, fresh epazote, onions, cotija cheese, and chile piquin. This may be some of the most addictive corn you will ever devour.

Ala Papa Brava

Ala Papa Brava

Something different we ordered was Ala Papa Brava. This came as several potato logs, topped with an egg sunny side up and dollops of aioli and poblano sauces. Of all of the Spanish tapas restaurants I’ve gone to that serves papas bravas, Altiro Roscoe Village is in control of setting the bar.

Al Fundido

Al Fundido

Altiro is outstanding when it comes to tacos and this is another area where they’ve set the bar high  — for me, that is. We ordered the Al Fundido, which were tacos prepared with sautéed garlic shrimp, Chihuahua cheese, cilantro-lime oil, and escabeche red onions. It is easy to forget about ordering tacos with shredded beef, ground beef, pork, or chicken after having it with delectable, plump shrimp ala Al Fundido.

Al Poblano

Al Poblano

In preparation for the final main dish, my friend had another beer and I ordered an Al Pepiño. When I said I wanted a spicy drink, the recipe of muddled cucumber, cilantro, jalapeno infused vodka, fresh lime, and agave nectar was sent from the gods, not the bartender. And with the Al Poblano of tender chicken breast over rice in a poblano sauce and accented with pomegranate seeds, my friend and I were too immersed in working the tortillas to scoop the dish that we hadn’t noticed the Damiens and Rhodas having a run of the restaurant.

Tiramisu

Tiramisu

After having stuffed ourselves to near food comatose, we waited before having their version of tiramisu. Move over Italian restaurants because you have competition. There were the usual ingredients, but there wasn’t the espresso and usual dusting of cocoa powder on top. There was Rumchata. People who say bacon goes great with everything will promptly start saying Rumchata is considerably better with everything after they have some of this tiramisu.

Al Pepiño

Al Pepiño

I remember the service being about 50 miles past exceptional at the Altiro Geneva location. The Roscoe Village has been open for less than a full year and they’re already well down the stretch with top service. Sending something from the kitchen that is not appetizing clearly is not a part of their formula. Not one item have I had that I did not want to eat to excess after the first bite. Although I have to go only a few miles to Roscoe Village for a feast of their good food, I’m okay with that. I’m just glad I don’t have to ride the train all the way out to Geneva.

Altiro Latin Fusion Menu, Reviews, Photos, Location and Info - Zomato

Via Lima, Straight to My Belly

Via Lima

Since I have started taking blogging a little more serious, I got an Instagram account a little over a year ago and devoted all of my photos to food rather than stream of consciousness shots. In doing that, I have been following several restaurants in the metropolitan Chicago area. One that resulted in an addiction from simply looking at the photos was Via Lima in North Centre at 4024 N. Lincoln Avenue. The photos were of Peruvian food, but fancy. Well, it was necessary to feed the addiction.

Plantain Chips

Plantain Chips

Arriving in the early evening after work, I had a pick of seats without feeling crowded. Via Lima is a spacious restaurant, but after you start indulging the food, ambiance will be the absolute last thing on your mind. No extensive menu, I saw quite a bit that I wanted. Instead, I opted for a variety of appetizers, saving the entrées for a return visit. My server offered recommendations and I enjoyed complimentary plantain chips with amarillo sauce while I waited.

Tequeño Pollo y Mariscos

Tequeño Pollo y Mariscos

Pisco Sour Habanero

Pisco Sour Habanero

The first appetizer was a plate of tequeños. Two of the fried wontons were stuffed with chicken and seasonal vegetables. The other two were stuffed with seafood and seasonal vegetables. Served with amarillo sauce and a creamy guacamole, I could have had several orders of these tasties without complaint. These appetizers hint at the Chinese influence in Peruvian cuisine and I admit that it works extremely well in the recipe. With a cocktail of pisco sour habanero, all was quite okay in the land. For those who try this cocktail, it is worthy, but remember that the habanero is not to be taken like it’s candy.

Causitas

Causitas

The second appetizer was a plate of causitas, which were potato cakes doctored with your choice of meat. One I had with chicken, avocado, tomatoes, black olive, and boiled egg. The other was with shrimp and the toppings. The spicy sauces that came with the appetizer, one amarillo and a rocoto sauce, were perfect accompaniments. Per the preparation and presentation of causitas, one will see French influence. I think this was one of the fancy photos I saw on Instagram. It could have come to the table looking a complete mess and the flavour still would have been a winner.

Pisco Sour

Pisco Sour

Ceviches Trio

Ceviches Trio

The third appetizer was a trio of ceviche. Thinking that I had already eaten the best appetizer on the menu, I was totally confused as to which appetizer I enjoyed the most when the ceviche came. More confusing was trying to decide which ceviche in the trio I liked the most. There were a classic ceviche, one with ají amarillo, and one with rocoto — mild to spicy. One thing that I really liked about the ceviche was that they used choclo in the recipe. Anyone who has had this Peruvian corn will attest to authenticity of the dish. Also, one thing to note is the Japanese influence in this dish. And with this appetizer, I had a regular pisco sour. It was as refreshing as the one I had with the habanero.

Lucuma Mousse

Lucuma Mousse

Per my server’s recommendation, I had a lucuma mousse. I have had lucuma ice cream at another restaurant in Chicago and I enjoyed it thoroughly. Having it in a mousse was a highlight. Not only was the dessert light, given all the food and drink I had prior to indulging it, but the natural sweetness of it was all that was needed. Accented with a bit of chocolate syrup and topped with whipped cream and a butterscotch cookie, the only thing I needed was a cup of coffee. I’m weaning myself from coffee, so the dulce of lucuma mousse was perfect.

I cannot speak to how service is when the restaurant is filled almost to capacity. What I can say is that I had a server who did a superb job of offering recommendations that hit the spot. When you open a menu and see so many offerings such that you’re indecisive, a server who can nail some menu items that leave you wanting to return in the very near future is a plus. As to the food, if Instagram ever adds a scratch-and-sniff feature, Via Lima will break Instagram with people scratching and sniffing their photos. Via Lima, straight to your belly.

Via Lima Menu, Reviews, Photos, Location and Info - Zomato

Sink, Swim, Eat the Way

Time away does the body good. No Facebook. No need to switch into reactionary mode responding to email. No twitching when the phone rings. Even abroad, it means eating without interruption. Oh, but to see how two weeks of stuffing your jaws seemingly fills in your flattened tummy. It’s back to the gym to work extra hard flattening the tummy again and making the abs pop — while showing some love at the many restaurants in Chicago.

Sink | Swim

In the Southern end of Logan Square is Armitage Avenue. What was once a desert is now undergoing a silent renaissance. A year ago I stumbled upon what has become my favourite Italian restaurant in America. And all within walking distance are other swanky shops, cafes, and restaurants that seem to foster community rather than merely being magnets for crowds. Sink | Swim at 3213 W. Armitage Avenue is one of the new restaurants that caught my eye. Had I not been on foot, I would have passed by it without a second glance. Nevertheless, I’m glad that I did.

Cocktail with Gin Base

Cocktail with Gin

Crushed Cucumber Salad

Crushed Cucumber Salad

Waffling between jet lag and ravenous, I scanned the menu and made a quick decision. And just to be punchy, I ordered with the seasons in mind. I started with a crushed cucumber salad and a cocktail that had a gin base. Expecting the salad to be a small plate, my eyes widened when I saw a rather substantial bowl of sliced cucumbers and seaweed served over creme fraiche. The dressing was not heavy, so I could taste the garden fresh cucumbers. The seaweed reminded me of crispy kale. And the cocktail was a splendid complement, refreshing on the palate without any alcohol being overpowering.

Shrimp Toast

Shrimp Toast

Cocktail with Rum Base

Cocktail with Rum Base

For my second course, I had something that I thought would put me in the mind of summer. There was shrimp toast and a cocktail with a rum base. The shrimp toast looked like dainty little sandwiches. Once you got a bite of the shrimp with radish, aioli, and avocado along with a side of summer greens, what you may think is a small plate is not so small after all. I could have had another order of this dish if I hadn’t opted for a small degustation. I was quite impressed by the two savoury sandwiches. And the cocktail with rum as the main ingredient had me thinking of sunsets and recovering from jet lag properly.

Cocktail with Templeton Rye Base

Cocktail with Templeton Rye Base

Whole Gulf Shrimp

Whole Gulf Shrimp

My third course was what I considered my autumn enticement. There was a large bowl of whole shrimp in a white barbecue sauce with fennel and smoked apples. I initially thought the dish looked cute until I bit down into one of the plump shrimp and immediately became addicted. This was the kind of entrée that one would find on the menu at refined Asian restaurants. By the time I got around to working on the third shrimp, I was talking to my food like I usually do. The autumn cocktail I had with Templeton rye was the coup de grace to finalize my deep sleep for the evening. I will have to check the bar menu because the selections the bartender matched with my meals were spot on.

Smoked Chocolate Cake

Smoked Chocolate Cake

And since I was going all out with the dining experience, I had a finale of French pressed coffee with cream and a smoked chocolate cake. The cake was as cute as a button and as rich and decadent as a super moist brownie. Apparently before retrieving the cake from the oven, the chef allows the cake to get exposed to some smoked wood chips. I like different, but I love deliciously exotic and that is exactly what this cake was. Topped with dulce de leche and sprinkled with a generous amount of crushed hazelnuts, I was rather happy that Sink | Swim is in my neighbourhood within close proximity.

Given I was on the hunt for something to eat, I had read a few reviews of Sink | Swim several weeks prior to my visit. There were complaints about the plates being too small, the smell of the sea in the restaurant, and a few other unsavoury points of contention. I asked my server about the small plates and the recommendation that he gave was that they are to be enjoyed with no more than two individuals because of the portions. Ah, yes, that makes perfect sense. A group of five or more having fits over a dish consisting of three pieces is a bit far-reaching. As to the other conniptions pointed out in reviews, the restaurant must have taken those assessments into consideration because what I experienced was a rather divine meal in a swanky atmosphere with top service. While I sank in my bed, thoughts of the degustation of four courses with the flight of three cocktails swam through my thoughts. And it had also occurred to me that I didn’t have a proper smoke afterwards. Oh, wait, I don’t smoke.

Sink Swim Menu, Reviews, Photos, Location and Info - Zomato

Lula Cafe, Been So Long

Lula Cafe

When family visits, I avoid downtown tourist traps. Coming from cultural hubs like New York City, Toronto, Montreal, and London, nothing can kill an enjoyable stay in Chicago like going to some establishment and faking a smile throughout the experience. And when Caribbeans start sucking their teeth, you have to redeem yourself quickly. Well, during my sister’s visit, I took her to several ethnic restaurants where I have gone already and to a few restaurants where I have not been. Lula Cafe at 2537 N. Kedzie Boulevard in Logan Square is one cafe that I bypassed for years because of arriving late and having to wait for almost an hour for a seat.

La Piña Coronado

La Piña Coronado

Penicillin

Penicillin

With fantastic temperatures finally gracing Chicago, we had waited for an outdoor seat so that we could soak up some sun, feel the breeze, and enjoy some brunch. Since no brunch is complete without a cocktail, we had one apiece for starters. My sister had a la piña coronado, which definitely screamed Caribbean. The recipe of agricole, amaretto, pineapple, coconut made for quite a refreshing cocktail. I am a fan of scotch, so I had the penicillin. The combination of scotch and ginger was a winner, for true.

Scrambled Eggs with Cream Cheese

Scrambled Eggs with Cream Cheese

Having eaten something only a few hours before arriving at Lula Cafe, my sister ordered pancakes and scrambled eggs. To hear her describe them, they were tasty pillows accented with confectioners sugar. One highlight that certainly cannot be missed was the apple chicken sausage. Either the sausage was grilled or there was some liquid smoke used in the recipe, for it tasted like it had been smoked at a backyard barbecue. For me, I had scrambled eggs with cream cheese. And for the main brunch item, I ordered brioche French toast that was crusted with pistachios and topped with raspberries. The French toast was so good that it didn’t require any syrup. This French toast may be one of the main reasons why there is a constant crowd at the cafe.

French Toast with Berries

French Toast with Berries

Lula Cafe is a small cafe with limited seating inside and some patio seating outside. It seems as though there is a constant tide of customers and I imagine the ebb is during closing only. Even then, the service is fantastic. The output from the kitchen reminds me of home cooking, not restaurant cooking, and this may also be something what customers find so inviting. I had been tempted to take my sister into downtown to one of the numerous breakfast spots, but I am glad that I decided to go to a place closer to my apartment. I only have to remember to arrive as soon as the doors open when I go again.

Click to add a blog post for Lula Cafe on Zomato

El Cid, Nobleman, Logan Square Restaurant

El  Cid

When summer arrives, I usually like to bike to other neighbourhoods in Chicago and have a brief walkabout. There is usually some new discovery or me finding something that I missed during my first visit. With Logan Square going through so many changes, I decided to take a stroll through my neighbourhood to see what was new and to also check out something old. This past Sunday, I finally went to what I imagine has been a staple in Logan Square — El Cid at 2645 N Kedzie Avenue.

Chips and Salsa

Chips and Salsa

With nice weather, mildly humid from passing rain storms earlier in the day, I took advantage of the outdoor seating. I had a taste for a flight of mojitos, but the server recommended a margarita instead. His recommendation was a winner, and I paced myself downing it while devouring a basket of chips with a side of tomatilla salsa and another side of pica de gallo. The tomatilla salsa had a bite to it, a strong indicator that it may not have come from a jar. The pica de gallo was a winner. I swear it was doctored up with a mole and much like cilantro, mole goes great with everything.

Margarita

Margarita

There was so much on the menu that I had found appetizing. Being quick, I ordered vegetarian chimichangas. Served with dollops of sour cream and guacamole, these rolled tortillas stuffed with black beans, tomatoes, onions, rice, and cheese were fantastic street food snacks for my outdoor sit-down. By the time I had finished the basket of chips with salsa and the chimichangas, I was completing my margarita. I ordered another one.

Vegetarian Chimichangas

Vegetarian Chimichangas

Another appetizer I tried was a tamale. Delicious! There was nothing store-bought about the tamale. Not only did it come wrapped in a corn husk, but it was packed full of taste. My server had warned me about the red sauce. He mentioned that a dab will do you. The sauce was of the variety that people trying to prove a point will try. It has been loaded with habanero peppers. Nevertheless, I recommend the tamale. The red sauce looks good on the side only.

Tamale Con Salsa

Tamale Con Salsa

For an entrée, I settled for a seafood option. There was a salmon plate that came with Spanish rice and frijoles. Topped with a garlic salsa, the salmon was juicy and tender. The food smelled so good that I didn’t photograph as many shots as I normally do. And once I had my first fork of salmon along with some rice and the frijoles, I had declared the dish a winner, definitely not the usual enchiladas, tacos, and the like.

Salmon a la Parrilla

Salmon a la Parrilla

I went with a traditional Latin American dessert option: flan. This flan had coconut in it. And given the additional ingredient, one would think the texture would be coarse. No, the flan was smooth as a quesillo. It felt like slicing through melted butter and it tasted like bliss. I made a note to myself to be more aggressive in the gym this week. Flans are not necessarily friendly to the cholesterol and a third margarita isn’t particularly helpful when you’re trying to flatten your tummy.

Flan de Coco

Flan de Coco

El Cid has been on the Logan Square landscape since I moved to the neighbourhood several years ago. I was always under the impression that their doors opened at 5:00 PM, so I passed by it during the day on weekends and thought nothing of it. Yelp should update its page to reflect the proper time. At any rate, the service was top, the food was worth several more visits, and the price was extremely reasonable. I’ll have to remember El Cid, the idol of Spain, for the next time I return to the namesake on N. Kedzie Avenue. I’m sure he’ll pass my mind briefly before my third margarita.

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Back to Africa Through Bolat

Bolat African Cuisine

The beautiful thing about Skype is that you can talk to friends and family, near and very far, free. Take for instance, I was having a video chat with an old graduate school friend. And what should he be doing while we were in conversation? He was eating. If you have only looked at some authentic Nigerian dishes, you may wince a little. Nothing is actually cute on the plate. But if you have had some Nigerian cuisine dancing around on your tongue, your mouth waters at the mention of it. Well, as much as I wanted to lick the monitor, I settled on going to Bolat African Cuisine at 3346 N. Clark Street later to sort out my craving.

Hibiscus Mojito

Hibiscus Mojito

Plantains and Peanut Sauce

Plantains and Peanut Sauce

During this visit, I was in my usual mood of not wanting to make any decisions about what to eat. I told the server, who I found out was also the owner, that I wanted two appetizers, two entrées, one dessert, and cocktails for pairing. See what my Skype experience had done to my appetite? For my first cocktail, I had a hibiscus mojito. I made a mental note to return in the future and request a flight of mojitos because the hibiscus mojito transported me mentally to a climate considerably warmer than the 40 degrees we had in Chicago. To add to the mojito, there were plantains with peanut sauce. What a combination. What a perfect start.

Meat Pie

Meat Pie

The next appetizer was a meat pie. This reminded me so much of Jamaican beef patties. The pastry casing was not as flaky, but it definitely was tempting enough that I ordered several for take-away. Served with a homemade hot sauce, I’m going to have to admit that I have a love affair with Nigerian meat patties. If you order ten to take home with you, there really is no other indication of an addiction that you need.

Peanut Soup with Fish

Peanut Soup with Fish

The first entrée was truly cultural on two fronts — Nigerian and Ghanaian. I had peanut soup and it was served with snapper. Because I wanted to enjoy the dish in a proper way, I had fufu with it. No fork. No spoon. There were fufu and my fingers. I have said on multiple occasions that I do not like peanuts, Sam I Am, but I can eat peanut soup until it hurts. My palate welcomes spicy food, so I had the peanut soup prepared mildly peppery. The fish was seasoned well with various herbs and prepared such that the outer texture was slightly crunchy while the meat was succulent. Truly my African half showed itself because I completed the dish with the fufu, not once using a utensil.

L'amuse

L’amuse

Queen Nefertiti

Queen Nefertiti

Surprisingly, I had room for another full entrée. In preparation for the next dish, I had a l’amuse of skirt steak, tomato, and grilled onion, served with peanuts crushed to a powder. Not dainty like the amuse-bouche that you may get a fancy restaurants, but definitely tastier, I could have had this as a full plate. And to make moving into the next entrée that more inviting, I had a cocktail of hibiscus, ginger liqueur, and champagne. I understand why the name of the drink is Queen Nefertiti.

Egusi with Fish

Egusi with Fish

The second main course was another authentic Nigerian dish called egusi. This was also served with snapper. My friend who I was on Skype with, who happens to be Yoruba, had prepared some egusi when he was visiting the latter part of 2014. The egusi at Bolat was reminiscent of the variety that my Igbo friends prepared during our “cultural” dinners. Not one to complain about too much seafood in my diet, the snapper was tender and light enough that the egusi was still the star. And rather than indulging myself with more fufu, I had a scoop of jollof rice that I needed the recipe for.

Salt and Pepper Highball

Salt and Pepper Highball

Ice Cream Covered in Coconut

Ice Cream Covered in Coconut

The final course was in keeping with not letting a customer leave without giving a rating of 15 out of 10 on the scale. I had a cocktail called the Salt and Pepper Highball. I initially thought the salt and pepper garnish around the rim of the glass was different, but the gin, grapefruit juice, fresh lemon juice, simply syrup in the glass made it worthwhile. Accompanying this dessert cocktail was a scoop of vanilla ice cream covered in coconut,, topped with an apricot slice, and drops of honey raspberry reduction. The marriage of the cocktail and the ice cream was a match made in heaven.

Bolat African Cuisine is more like a lounge. The atmosphere is so laid back that the dining experience is considerably more relaxed than what you would get at a regular restaurant. For those who have been to Iyanzé in Chicago’s Uptown, which I blogged in 2011, you will not be disappointed by the offerings from the kitchen. Part of this is because the owner of Bolat African Cuisine also owns Iyanzé. Good food should never be rushed, and nothing comes from the kitchen in a snap, as it is prepared to order. Go. Sit. Relax. Enjoy. As for me, I need to Skype with my friend again and not to have my food alarm go off but so I can get some ideas of what else I should try — perhaps something cultural that is not on the menu.

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