Pasteurized Foodist

More and more I am discovering a lot of restaurants in Chicago that have a bit of an experimental edge to them. It seems that these restaurants are popping up as a result of chefs who are of a certain ethnicity studying culinary arts in countries far away from their native lands. One such restaurant that comes to mind is Sushi Samba Rio. There is a blend of Brazilian and Japanese in the food, but I have a feeling a chef who grew up in São Paulo or who had been there is responsible for that creation. There is a very large Japanese population in São Paulo. Another restaurant with a blend of two very different cultures is Vermilion, which marries Latin and Indian flavours. A third restaurant to add to the list is Pasteur, at 5525 N. Broadway Street in Chicago’s Edgewater neighbourhood.

Pasteur

Pasteur is a Vietnamese restaurant that has a French influence in the recipes. While wandering around in Edgewater, my stomach was doing the usual growling. As it turns out, I was passing by a building that had a façade blending chi-chi and European. In the window – lo and behold – was a menu. That meant that there was food and I was standing in front of a restaurant. Imagine that. After a brief perusal of the bill of fare, I entered an amazing room that definitely had a rustic European feel to it. Having arrived shortly after the doors had opened for business, I had the pick of seats in the empty great room. I told the server that I was pescatarian, didn’t have any food allergies but HATE NUTS, requested two appetizers, a soup, and an entrée, and told him to surprise me. I pulled my camera from my camera bag, took my white balance, and exhaled as I waited. This is my routine. In addition to my little personal preamble, a group of four came in and sat at the table IMMEDIATELY NEXT TO ME. This whole “sit next to Gino when the restaurant is EMPTY” thing is starting to get tiring. Nevertheless, I injected myself into their conversation. (Sigh) They didn’t mind, but rather enjoyed it.

Spring Roll

Spring Roll

I started with a spring roll. This was not just your ordinary spring roll, but one with sugar cane for the main ingredient. When I was a kid, sugar cane was a delicacy that I enjoyed throughout the summer much the way kids nowadays gobble dangerous snacks of chips, cookies, and pop to excess. The spring roll was made with a ground shrimp paste wrapped around the sugar cane and then grilled. It was served with a plum sauce that I was glad did not come across as competitive with the spring roll. You would be surprised at how some chefs can make the accompaniments more appealing to the palate than the main dish. Where I frowned was with the sprinkles of peanuts on the dish. The good thing is that they made the dish photograph well. However, I shook them off without complaint and commenced to gnashing away on the spring rolls.

Egg Rolls

Egg Rolls

My second course was a plate of egg rolls that I had to eat in the traditional manner. The egg rolls were mixed salmon and dill within the rolled, crispy pastry. They came with lettuce, cilantro, cucumber, pickled carrots, and pickled radish. To eat the egg rolls, I had to roll them in the lettuce with the other vegetables and dip them in a fish sauce before having them suffer the chomp of my beautiful white teeth. I have dined at countless Vietnamese restaurants in Chicago’s Little Vietnam and this is certainly the way you eat some of the appetizers. As high-end as Pasteur projects itself, there is perhaps a clause in their mantra that says they WILL retain authenticity.

Coconut Soup

Coconut Soup

The third course was a curry shrimp soup. I know that this was not a traditional pho. And when I had asked the server if it was Thai, he assured me that it was Vietnamese. I guess there are similarities, but I won’t overgeneralise and say that the flavours of Thailand and Vietnam are synonymous. The soup reminded me of tom ka gai. I had shrimp in this curry soup rather than chicken and I was quite okay with that. When the server had inquired as to whether I was okay with my dishes being spicy, I had replied in the affirmative, so the soup had a bite to it that made the autumn nip outside bearable. By now, the party of four that had sat next to me had begun to eye me with suspicion. Not only was I snapping photos from every possible angle of everything that had arrived at my table, but I was eating all of it without a struggle.

Calamari in Pineapple

Calamari in Pineapple

The fourth course was calamari and vegetables in a carved pineapple. The calamari had been dipped in flour and cooked in a wok with a calamari soy vinaigrette along with mixed vegetables of red and green bell peppers, onions, mushrooms, and fresh lemon juice. The insides of the carved pineapple had been cut into chunks. There was a natural sweetness to the whole dish. When it had come to the table, I could hear my neighbours making remarks as quietly as they could. That looks so delicious. I couldn’t eat it because it looks like art that should be behind a red velvet rope. He didn’t eat all of that other food. I can’t stop looking. That’s a man who enjoys food. I assured them that I did indeed devour the previous courses, albeit slowly, thanks to the aid of hot ginger tea. Plus, this was nearing the two hour mark, so I had everything spaced out to allow my stomach to settle in between. That is what degustations are all about. And the pineapple with calamari and vegetables met a slow end along with the cup of rice that had accompanied the dish.

Fried Banana, Green Tea Ice Cream

Fried Banana, Green Tea Ice Cream

The fifth course was a plate of fried bananas drizzled with chocolate syrup and strawberry syrup and served with a scoop of green tea ice cream. I have had this particular dessert at numerous Thai restaurants and while I cannot say that it is specific to Thai cuisine, I will acknowledge that it may be influenced by the palates of Asia. The bananas were sweet without the addition of sugar. The texture from having been fried was not such that you’d think the chef was thinking about frying chicken. It was crispy without being crusty. I loved the green tea ice cream, so rich, so creamy, so screaming “This was made with loose leaf green tea.” It may have been bought from a local Asian grocer and I don’t care. It was good. DO YOU HEAR ME?

Ginger Tea

Ginger Tea

Because I was in a mood for food roulette, I may not have gotten anything with a true French influence. Then again, it may be that the chef is French and he or she has a great love for the flavours of Vietnam. Instead of applying a fusion, the French aspect may be faint so that there are no competing ingredients in the recipes. My appetite didn’t complain. For the ambience, those who go ga-ga for aesthetics would love Pasteur. The price was so much less than what I had anticipated. The service was outstanding and I say this after my server had hit the right mark with every dish that came to my table. Remember, I simply gave my interests and let him come up with the courses. By the time I was ready to stumble out into the chilly temperatures of the autumn weather, the restaurant had filled with several patrons who were making their growling bellies shut up. And before the party that sat next to me left, I took a picture of them. I used their camera, of course.

Pasteur on Urbanspoon Pasteur on Foodio54

New Camera, Chopsticks, Maki Rolls

Grand Katachi

At the end of this week, an order arrived for me from an Amazon purchase. Not that I really needed another one, but I had ordered a Nikon 1 J1 mirrorless camera. Because I had been using my high-end Nikon and Canon cameras, I had relegated all other cameras to point-and-shoot status. Honestly, the point-and-shoot cameras are more ideal for the foodtography that I do because they are less conspicuous and they bring very little attention to me clicking away capturing impressions of the food delights. But I am such a stickler for the quality of the photography that I post on Chicago Alphabet Soup, which may be why so many advertising agents who read the blog think I purchase the photos from the restaurants I review. Nevertheless, the Nikon 1 J1 arrived and that meant I needed to start testing it out to see if it was indeed worthy of the purchase.

Green Jasmine Tea

Green Jasmine Tea

I spent Saturday testing shots at  my favourite Indian restaurant in Edgewater. Then I sauntered over to my favourite North Side coffee and dessert shop for more clicks. Sunday morning before church I tried my hand at foodtography at a breakfast spot I had discovered. Up to that point, I was loving the output that I was seeing. Then later in the day, my belly was growling and that meant it was time for me to head out in search of something full of flavour to quiet the rumbling. With a bit of the North Side disrupted with a street festival — a reason for guzzling beer, as if one can’t do that in his or her own home or in a sports bar — I lingered around the Lincoln Park vicinity and wandered past a Japanese sushi bar named Grand Katachi at 4747 N. Damen Avenue, that had a magnetic appeal to it. And I, the culinary vampire, entered so that I could sink my pretty teeth into some worthy goodness.

Gyoza

Gyoza

I started with jasmine green tea and gyoza. These fried Japanese dumplings served with balsamic shoyu dip were great for whetting the appetite. There was a moment when I thought of the festival participants, many who were barely a few weeks over the age of 21 and so giddy with elan that they could finally drink without someone of legal age sneaking them a beer, stumbling around spilling their beer and giggling for no valid reason. They could have been getting fed something aside from fizzy pop and carnival vittles, served by vendors with dirty hands. That was a quick thought as I worked the metal chopsticks on the gyoza and washed the morsels down with the jasmine green tea.

Sweet Potato Maki

Sweet Potato Maki

Caterpillar Maki

Caterpillar Maki

Being a little more adventurous than I should have been, I had ordered three maki rolls all at once. It was when the flight of maki came to the table that my eyes widened and I thought to myself that I should have played it safely and ordered one at a time. Water under the bridge, as they say, since I simply decided that I would pace myself and enjoy the maki rolls. The North Side was practically in gridlock thanks to the street festival a few major blocks south of where I was and I had time to click away with my recent Nikon 1 J1 purchase.

Dragon Maki

Dragon Maki

Not trying to be a prude about my experience and tackling each maki linearly to completion before moving on to the next, I had one piece of each until I was done and reaching for the pillow at the table next to me. The sweet potato maki was the first to have me singing with a low soprano: Satisfying. Then there was the caterpillar maki that kicked in with a tenor: Gratifying. The dragon maki rounded everything out in bass: Electrifying. In my mental Disney, I was in the middle of the floor with a spotlight on me while I was singing, “What’s up, maki rolls? Whoa, whoa, whoa,” after which I launched into my Tom Jones dance. However, in reality, pedestrians who were walking by the restaurant were looking at me sitting at the window seat with a face fixed complete with a stupid smile. Don’t ask me how I finished all of the maki rolls. Just know that I did. And another nugget of information is I somehow had enough room for dessert. So, I had green tea ice cream.  Cue scene with me rocketing to the moon.

Cup of Tea

Cup of Tea

Green Tea Ice Cream

Green Tea Ice Cream

Grand Katachi seems like a potpourri of all things hip once you go in. Usually, Japanese sushi bars and lounges have the sterile, Stanley Kubrick effect where it is quite evident that the interior designer and decorator were men. Pay attention to the colour schemes, or the lack thereof. Now, I will admit that I went when perhaps it was light in patrons. However, the service was top and seeing that I all but licked the plate and found a way to sop the remnants of the ice cream from the glass, the quality was also top. If my mind serves me correct, you bring your own alcohol if you so desire to have libations other than soda, tea, or water. The prices don’t come in a discount fashion, so beware if you’re budget conscious. Not all of the action is to be had on Lincoln Avenue proper. And if you get a new camera or even if you don’t, I think you will find bliss at Grand Katachi. You may even do your Tom Jones dance while clicking the metal chopsticks to make the sounds of castanets. What’s up, maki rolls? Whoa, whoa, whoa.

Grand Katachi on Urbanspoon Grand Katachi on Foodio54