Buzzing About Wicker Park, Bee & Tea

Bee & Tea

When Chicago has beautiful autumn days, the city comes alive in a Wonderland fashion. There is enough nip in the air that only a light jacket is required. The skies are usually the most vibrant blue, thanks to no humidity or clouds. The leaves on the trees look aflame against the backdrop of the sun. The streets are filled with people taking it all in because usually in about a week or so, the temperatures drop, the skies become a constant grey, and it rains enough to give Seattle competition for wet forecasts. As for me, I no doubt take advantage of the outdoors for going to any number of restaurants for food happiness. Then again, I do that all year long.

Bobo Tea: Jasmine Tea with Pineapples

Bobo Tea: Jasmine Tea with Pineapples

I received an email note with a recommendation for a shop in Chicago’s Wicker Park that sells bobo tea and bao sandwiches. Although the leg work I get during my CrossFit training leaves me with stiff legs and a want for soaking endlessly in a tub filled with Epsom salts, I can bend my legs long enough to put them under a table at some restaurant or cafe. So, I noted the recommendation and went to Bee & Tea at 1843 W. North Avenue. Located on a busy stretch of North Avenue, just off the North-Milwaukee-Damen intersection, Bee & Tea is a nice sized restaurant with enough seating for those who wish to dine in. I was thinking that Bee & Tea would be something like Wow Bao, but with specialty teas on the menus. After first glance at the menu, I was surprised pleasantly.

Having gobbled a large breakfast after my morning workout session, I had enough room for a light to moderate sized breakfast. I ordered a jasmine bobo tea with pineapple. There were other flavours that I could have chosen, but I swear the jasmine bobo tea with pineapple had an extra ingredient that fueled my thirst. With no sugar added because I wanted only the natural flavouring of the jasmine tea, milk, and pineapple, this was the most refreshing beverage I have had in a long time.

Chinese Bao with Indian Butter Chicken and Edamame Soup

Chinese Bao with Indian Butter Chicken and Edamame Soup

For lunch, I ordered a cup of edamame soup and a bao sandwich stuffed with Indian butter chicken. Three words to describe those two items: completely blown away. The edamame soup was creamed edamame with corn and peppers. I recalled having edamame soup at a Japanese restaurant that had a wow factor to it. The edamame soup at Bee & Tea went up a few notches with an addictive factor. The bao with butter chicken was a new experience. Baos are usually served as stuffed steamed buns. However, the bao at Bee & Tea is sliced open with the consistency of a bao, but served half open faced like Venezuelan arepa sandwiches. But it was the Pan-Asian blend of the Chinese bao and the Indian butter chicken that left me walking out of the restaurant declaring this my favourite sandwich ever.

Bee & Tea is relatively new on the Wicker Park landscape. What I think will shine the most are the teas. Those who like natural flavouring to their drinks without additives and extra sugar will become a fan of the bobo teas and their smoothies. The baos will be a sure winner and seeing that they also have rice bowls, mixed greens, and quinoa bowls, Bee & Tea serves healthy options that many in Chicago will love. If you find yourself buzzing about near any of their locations, it is worth quenching your thirst with one of their teas or smoothies and indulging any of their food items.

For a selection of locations, click link to Bee & Tea’s main website to see if one is near you — Bee & Tea locations.

Bee & Tea on Urbanspoon

Oh, You’re So Coy

Koi Japanese Sushi Bar

Recently, a few visits to some high quality restaurants in Berwyn, Illinois, proved that the neighbouring suburbs are becoming a food force with which to reckon. It was always a given that Oak Park had a lot of talent, one of the main reasons why I spend so much time there with my feet under some table. But I had forgotten about Chicago’s suburban neighbour to the north: Evanston. And during a visit with a schoolmate from high school and college, we sauntered over to a Pan-Asian restaurant Koi at 624 Davis Street, in downtown Evanston.

Chopsticks and Warm Sake

As we got to the door, it had occurred to me that I think I had seen Koi listed as a sister restaurant to Sushi House in Oak Park, Illinois. Well, I think I have. After the fifteenth visit, I had stopped counting how many time I had gone to Sushi House, so I was certain that I would have an experience at Koi that would be memorable enough to have me come back. There was the formula lounge feel with dim lights, straight edges to the décor, painfully attractive hostesses, and faint Brazilian jazz playing in the background.


Lucky for us, we had arrived before the theatre crowd. Forgetting that downtown Evanston is not like Mayberry, there is life after the sun goes down. There were several patrons who had come in a half hour after we had arrived and they were in a rush to have their meals before dashing off to see some show or cinema event. We had placed our orders and were snacking on the complementary edamame while imbibing wine and warm sake. Chilly outside, we were certain to be warm and toasty on the inside.

Volcano Maki

Now, with this restaurant catering to the palate that loves sushi and maki rolls, we had a balance of exciting, pedestrian, and commonplace. For the exciting maki roll, we had a volcano. The presentation alone was a work of art. What would have come out as a maki roll with imitation crab was one where we instead requested real crab. Sure there was a $2.00 additional charge, but there was no valid reason for us to deprive ourselves of the real thing. The spicy mayonnaise added a proper kick such that there was no need to put wasabi in the soy sauce. The misleading thing about the maki was that the leading meat in the recipe per the menu was crab. Instead, tuna was the stand-out meat. That was fine, but people who are sushi fanatics can flag such advertisement as false. However, we worked our chopsticks on the maki.

California Roll

For the pedestrian, we had a California roll. Another university schoolmate had joined us and was adventurous yet with more reserve than my grade school friend and I were. And unlike most California rolls, again we requested real crab meat. We had no desire to gnash on meat extracted from imitation crabs. Where do you find them? Are they some McDonald’s product, like McNuggets and McRib? Is there such a thing? If there is, we could not speak to its flavour on this particular evening. The basic ingredients of crab, avocado, and cucumber were no different than what you have in any California roll. The thing is the flavour in real crab stands out more than the smack of the fabricated crab. My grade school friend had a Riesling that she said was a perfect match for the maki rolls. Our mutual friend and I had warm sake that took our minds completely off the fact that it was frosty and raining outside in London fashion.

The commonplace maki roll was shrimp tempura maki. Tempura shrimp, lettuce, avocado, cucumber, and three individuals applying chopsticks a notch or two less than relentless would be the best way to describe things. Again, we had another maki roll that looked more aesthetically pleasing than one would think as far as flavour goes. We had our moments of brief silence while directing our attentions on the previous two maki rolls, but the tempura shrimp maki resulted in impregnated silences. To the average person, it would have been uncomfortable. To the three of us, it was our way of acknowledging the goodness of what sat before us without us being verbal about it.

Shrimp Tempura Maki

Then we entertained the Pan-Asian aspect of the restaurant. This was when I accepted the fact that Koi is not on a par with Sushi House, as the latter remains true to Japanese authenticity in its cuisine only. There was a plate of shrimp fried rice ordered. Filled with fresh, plump shrimp and bursting with flavour without any overcompensation, anyone could have seen that there were three very happy people at the table. I also have to admit when you can taste the egg in a dish, the real thing was used versus the out-of-the-carton what-not. This may be one of the very notable things that Koi should work without pause.

Shrimp Fried Rice

Where it really became evident that we were delighting ourselves a bit too much was when my schoolmate and I started speaking in Japanese while having shrimp lo mein. Neither one of us look anything relatively close to Asian, although my infectious smile results in a slant to my already-exotic eyes. Instead of lo mein sauce on the noodles, we had a Schezuan sauce. Again, plump shrimp sat under tasty noodles in sauce before we bit, chewed, and smiled.

Lo Mein Noodles with Shrimp

Koi is a fantastic Pan-Asian restaurant. But it is advisable to go before the crowd starts because the tide of hungry patrons seemed to introduce a bit of scrambling to the wait staff. Some people could misinterpret the vacant attention to uncaring customer service when it is simply a case of being overwhelmed with a sudden influx of people coming in with various requests for this, that, and the other. Expect to pay a pretty penny. And while the service could become taxed due to a quick rush of customers, they are still gracious. The next time I go I shall not be so coy with my appetite. I shall request my very own little degustation so that I can try more from the menu. Yes, that coming after I have already listed the serious dishes we had during this visit.

Koi Sushi & Chinese on Urbanspoon

What You Won’t Do for Food

Yilin Japanese & Chinese Cuisine

A Saturday afternoon and my belly was having its usual constitution, grumbling and complaining about not having been fed after a mere two hours had passed. I was in Oak Park, Illinois, at a spice shop looking for some flavoured cooking and baking oils. Having combed through several restaurants in the Oak Park neighbourhood, I had found myself traipsing down Madison Avenue in Forest Park. Plenty of pubs in the area to leave the Irish with options for quenching their thirsts. At the far west end of the Madison Avenue stretch of eateries at 7600 W. Madison Street, there is Yilin Japanese and Chinese restaurant.

Oh how I love Pan-Asian.


The inside of the restaurant is reminiscent of a ski cottage with the wood and dark facing to everything. All you need is a fireplace, a mug of hot cocoa, and someone sitting by the fire with his or her leg in a cast. (Pause) Okay, that may be a bit too exaggerated. The customer service is top, and you can tell when smiles and statements of welcome are painful to hosts and hostesses, not the case here. There was a hint that English was indeed a second language and recently learned. While my Japanese is a bit more conversational than I may let on, I knew the slant to the eyes was Chinese, not Japanese. But the most common acknowledgement of a smile was more than enough to let me know that my business was important and that I was going to receive the best. I was off to a good start.

Hot and Sour Soup, Edamame

First to the table was complimentary edamame. As much as people enjoy a cup of those beans, it may have been shelling peas with my grandmother as a child that makes me grimace whenever a cup of edamame is placed before me. Thankful that these were not powdered with salt, I partook of the edamame to completion. Then there was a warm cup of hot and sour soup. Loved it. It has been years since I had hot and sour soup, having sworn off any restaurant Chinese food after having had some of the best authentic Chinese food prepared at the hands of my first post-college roommate’s parents.

Spicy Shrimp and Vegetables

Where it all got to be pedestrian was with the sweet and spicy shrimp. This was certainly a dish that I would have enjoyed more had I never been served “real” Chinese food. Thank you, Mr. and Mrs. Cheung, for preparing so much delicious Chinese food with real flavour that blew my mind, because the food that I have at any Chinese restaurant has as much zest as a boiled egg without salt. I devoured the plump sweet and spicy shrimp with a bowl of rice. I will not let food go to waste. And the complimentary slice of watermelon at the end of the meal was too cute for its own good. Usually there is a sweet for the palate. Who would have thought of a natural sweet instead?


The customer service is really fantastic, an indication being the manager asking me if everything was okay. I don’t recall the same attention given to other patrons. Then again, I was enraptured with the meal before me. It may have been because I had my high-end camera out photographing the meal. High-end camera at any restaurant no doubt could mean the photographer is a visual agent for a magazine or editorial. I appreciate the customer service because that is one magnet that draws a person back to an establishment. However, food is the other draw and I fear that I may have been belly-washed from having had Chinese food prepared the way that it is served in China, not for the soft American palate. Perhaps next time I shall have to gather some of my Chinese friends and have them join me. Yes, I shall do that, and then see how different the flavours are in the dishes. What you won’t do for love, you do for food. Sorry, Bobby Caldwell.

Yilin Japanese & Chinese Cuisine on Urbanspoon

Eurythmics Comes to Mind

Sweet dreams are made of this,
Who am I to disagree?
I travelled the world and the seven seas,
Everybody’s looking for something

Ah, I remember that song from the Eurythmics, way back when I was in high school and a huge fan of the 80’s British invasion. That song had been playing quite a bit recently, and I attribute part of it to serendipity in advance of me going to a boutique restaurant in Oak Park, Illinois, named Seven Ocean. While Annie Lennox provided her velvet voice over the words “seven seas,” Seven Ocean fit rather nicely and I was happy all the same, for I was going to have an adventure in fine dining.

Willamet Valley Vineyards RiselingLocated in downtown Oak Park at 122 N. Marion Street on a cobblestone stretch of small shops, restaurants, and independent cafes, is the neighbourhood’s most recent addition — Seven Ocean. Providing fine cuisine with an Asian influence, Seven Ocean is minimalist in its interior decoration. Not that ambience only defines a restaurant, that being the food here takes centre stage, there is a Stanley Kubrick sterile feel that I actually like. Then again, the man in me loves straight lines, simple colours, and lots of space. With nice jazz playing in the background, I was certain that the evening was going to be worth the visit. Given an intrepid and great waiter, he explained to me what I would receive in a seven-course tasting with wine pairing. Lucky for me I had skipped having a hearty lunch because seven courses with wine were certain to induce a state of bliss.

Tuna Tar Tar

For starting, I had tuna tar tar with a 2010 Riesling from Willamette Valley Vineyards. As far as white wines go, and I am not a wine snob, you simply cannot go wrong with a Riesling. On the dish, the only meat that I like raw is that in sushi. Even in Japan, I was okay delighting myself with several dishes of seafood that had not passed over any flame. Tar tar, on the other hand, is something I tend to avoid, mostly because it is some tar tar made from beef or another four-legged animal that I do not even eat cooked. However, the tuna tar tar at Seven Ocean receives exemption. Fresh tuna with Asian pear, avocado, aioli, raw wasabi tobileo, and chilli oil came on a plate with fried lotus root chips. So colourful, so appealing, and so appetizing, I slowly worked the tuna tar tar until there was only a faint smear of the chilli oil left. Not that I will indulge myself relentlessly on any other kind of tar tar after loving the tuna tar tar the way that I did, I will remember that Asian influence in food entertains exotic preparation. It was evident that Seven Ocean got it correct.

Fried Tiger Prawn

The second course was tiger prawn, lightly breaded and fried with a crust reminiscent of tempura. Served with beet root, wasabi sprout, and a tamarind caramel reduction, it had dawned on me that I was then in food heaven. Yes, the portions were small, as this was a taste, but the prawns were so plump that they practically popped shortly after my teeth sank past the tempura crust. Low-key jazz music playing in the background, each bite was hypnotic. Had there been a worry bothering me earlier, I had completely forgotten whatever the trouble was by the time I had finished the second course.

Edamame Cream Soup

Black Rice Noodle Served Cold in Balsamic VinaigretteThen came another glass of a white wine, a 2011 stainless Chardonnay from Chamisal Vineyards. A bit dryer than the Riesling, it was still an excellent accompaniment to the edamame cream soup that came as the third course. Usually, you when you hear the word edamame, you think of the bowl of salted beans served at Japanese restaurants. Served as a soup with soy, fresh cream tobiko and truffle oil and bacon infusing, you have a winning delicacy. After the second course was a peak dish, I initially thought that the soup was going to be a trip down into the valley. Absolutely not. Given some light, tasty bread or some exotic wafers, I could eat that edamame soup endlessly while enjoying wine with it.

Next to the table was black rice noodle served cold in balsamic vinaigrette with crab meat and sweet pepper over an asparagus spear. There was a tremendous Japanese persuasion in this dish. Not really sold on the course when the waiter was first explaining the dish, I was completely wowed after twirling a bit of the noodle and spooning it with the crab meat onto my tongue. Far from elaborate in presentation, the flavour was a work of culinary art and I beheld the visual effect briefly before continuing to polish off the rest. Even the asparagus spear that looked to have been steamed only tasted better than some doctored-up asparagus that I have had at other eateries. The fourth course was another winner.

Fried Red Snapper

Up to the table with the fifth course was a glass of 2011 savignon blanc from Wither Hills Vineyard in Marlborough, New Zealand. Not a bad choice, it was an ideal selection for the fried red snapper. Pan seared with home made sweet and sour sauce, chopped apple, red onion, and dried chilli, I could have stopped, said that the five courses were top, requested the bill, paid, and left it at that. The West Indian in me loves red snapper, but having it at Seven Ocean really introduced a lust factor for the seafood that I had never experienced before. I thought the presentation was eye-catching, but nothing compared to the concert of ingredients making such a delectable recipe for love. And the savignon blanc was a remarkable partnering. Just to savour each bite, I was slow about engaging the dish to completion too fast and then having eater’s remorse. Love is to be cherished and that red snapper was the epitome of love.

Roast Duck Breast

When I thought that nothing could best what I had eaten already, there came as the sixth course a glass of 2009 cabernet savignon from La Linda Vineyards and roast duck breast in mild Thai red curry with saffron rice, crispy fried red onion, and langon. After the first bite, I forced myself to pause. Words could not describe how much I wanted to dance, sing, do something involving running for no apparent reason. Let me just say that the langon, which is an Asian tree fruit like lichee, tasted better than any plum or grape that I have ever had. Naturally sweet, this otherwise bland looking ball is so delicious that I would find it hard to believe that Asian children cringe whenever their parents try to get them to eat langon. As to the duck breast, this was not the oily duck that I have had at numerous restaurants before. Eaten with the companion saffron rice that was topped with the fried red onions, I was a man full of life and sated with great food.

Dinner is Served

Last to the table was dessert. Thankful that this was not heavy since I had been filled proper with six prior courses, I smiled at the presentation of a familiar dish — a plate of fresh sliced mango with sweet sticky rice, coconut cream with strawberry sauce drizzle, and chocolate sauce. Granted the dessert was not as fancy as the other dishes, and it was light so that one could finish all of it without feeling forced, the mango and sticky rice comprised a Thai delicacy that I have loved ever since I began eating Thai cuisine years ago. The chocolate sauce was more for effect, but the rest pandered to my constant appetite nicely.

La Linda Cabernet Savignon, 2009From the reservation to the confirmation of the reservation to the arrival and then to the whole dining experience, Seven Ocean is at the top of my list of restaurants. Not particularly a fan of fusion or Pan-Fill-in-the-Blank restaurants, when an establishment gets the concept correct, I will be the first to admit that I can become their greatest fan. The price is stiff, but nothing like restaurants that vie for or obtain top Michelin star ratings. I must say that I got more than what I paid for and the service was worthy of bottling, which is not something possible to do. Understanding that Seven Ocean just opened their doors, I hope that they receive more business. There are three factors working in their favour: delicious cuisine, fantastic service, and reasonable fare. Sweet dreams are made of these things. Fortunately for me, I travelled to Seven Ocean and found another awesome haunt for my culinary wants.

Seven Ocean on Urbanspoon