Paladar Cuban Restaurant and Rum Bar

Paladar Cuban Restaurant and Rum BarA few years ago while enjoying the great outdoors and having some Mexican food at a neighbourhood restaurant, the owner had mentioned a nearby Cuban restaurant that he thought I would enjoy. The name he gave was Paladar, at 2252 N. Western Avenue. Like a lot of recommendations, I filed the name and then forgot about it until recently when I was walking along Western Avenue. Let me just start by saying that I should start taking recommendations seriously.

Guava Mojito

Guava Mojito

Mango Mojito

Mango Mojito

Arriving early before the lunch crowd on a Saturday afternoon, I perused the menu, deciding on a common appetizer and leaving the main dish up to my server’s recommendation. To wet my palate, the first cocktail I had was a guava mojito. Reminding myself not to down it like I was thirsting for water, it was hard to fight the temptation to turn it up and finish it in a few gulps because it was mixed just that well. Not heavy-handed with alcohol, it was apparent that the recipe had a good bit of it by the time I got halfway through the drink.

Flight of Empanadas

Flight of Empanadas

Along with the guava mojito, I had a flight of empanadas. There was a guava with cheese that was the best of that kind that I’ve had at any other Cuban restaurants in Chicago. The shredded chicken was flavourful enough that I made it a point to order several for take-away. The same applied to the beef empanada that I ordered in equal quantity to enjoy later. All served with three sauces — house barbecue, spicy avocado, and habanero — these baked treats were worth indulging what most would consider usual fare at Latin American restaurants.

Sauces: Habanero, Spicy Avocado, Barbecue

Sauces: Habanero, Spicy Avocado, Barbecue

Usually when I go to Cuban restaurants I order what I consider safe dishes (e.g., ropa vieja sandwich or ropa vieja plate, arroz con pollo, or chuletas). This time I deviated by accepting my server’s recommendation for chivo. Having eaten more than my share of curried goat, the slow cooked goat stew served with congri and sweet plantains at Paladar was all the reminder I needed to develop a new love for this stew. From the meat falling off the bone without any help to the nice kick from the habanero to the sweet plantains that were caramelized rather than dry to yucca that fell apart on the fork, it should not have taken this long for me to indulge a plate of such an outstanding dish. And the mango mojito that I had with the main dish was a case of a bartender’s concoction done correctly.

Chivo

Chivo

For the finale, I opted for bomba. More like Italian tartufo, this came to the table as an ice cream ball of chocolate and vanilla ice cream encasing a maraschino cherry and slivered almonds, covered in a dark chocolate shell. I countered the cold with a café con leche, a perfect ending to a perfect meal. Perhaps I shall have traditional flan, bread pudding, or guava with cheese on my next visits, but the ice cream was a plus for my first pass.

Bomba y Cafe con Leche

Bomba y Cafe con Leche

During the first few times I had walked past Paladar, the restaurant seemed empty. On entry during my proper sit-down visit, the restaurant still seemed vacant, but then I realized there are two rooms in the restaurant. I sat in the front room, which filled in quickly after I had arrived and ordered. Noting the various cadences of Spanish spoken in the front room, I detected sing-sing Cuban Spanish, rapid fire Puerto Rican Spanish, easy-come-easy-go Mexican Spanish, and the ting-ting-ting of silverware on my plate. Given Chicago’s many Cuban restaurants on its landscape, it’s fantastic having one in Logan Square landscape that’s within short distance to home. I will need to get some more empanadas when I run out of the ones that I ordered to take home with me. Hint, hint.

Paladar Restaurant & Rum Bar Menu, Reviews, Photos, Location and Info - Zomato

California Pizza Kitchen, When Change Is Good

California Pizza Kitchen

Years ago when I worked on the Magnificent Mile, a colleague had a love for California Pizza Kitchen. It had become something of a palate cleanser for having too much pizza from Lou Malnati’s, Giordano’s, and other Chicago-style pizza eateries. For me, too much pizza, period, had made me lose interest in ever returning to any pizzeria, California Pizza Kitchen included. Imagine my surprise when I received an invitation for a review.

Complimentary Bread, Olive Oil

Bread with Olive Oil

My restaurant advisor, who had also worked with me in the Magnificent Mile, and I recently went to the location in Arlington Heights, Illinois, at 3 S. Evergreen Avenue. Not a considerable distance via commuter train, we arrived for dinner one evening after work. The restaurant was quite lively with families and friends. The front room service was top.

Flight of Sangria

Flight of Sangrias

While perusing the menu, we noticed that there was less focus on pizzas and the specialty pastas that our mutual colleague and we had indulged numerous times years past. Instead, there were appetizers and entrées that piqued our interests more than the usual fare that we remembered. Certainly thinking that it would be a better option to try something different, we told our server to make recommendations and send the dishes to the table. We did stipulate that we preferred to avoid pizza and pasta.

As we waited, we imbibed some rather refreshing cocktails. I ordered a flight of sangrias ranging from a white plum to peach to red raspberry. My restaurant advisor had a strawberry mojito. What we both noticed was that the cocktails did not have the watered recipe that one finds in drinks served at big box restaurants. These had the bracing snap of having been mixed by a mixologist.

Strawberry Mojito

Strawberry Mojito

We had a mini complimentary loaf of bread with herbed olive oil. Basil Leaf Cafe, which is one of my favourite Italian restaurants in Chicago proper, preps their olive oil in the same manner. A huge plus with the bread being fresh, the complimentary feature was great.

Tequeños

Tequeños

First to the table was a plate of tequeños. Very reminiscent of tequeños that I have had at a few Peruvian restaurants, the chicken and avocado in the ones at California Pizza Kitchen were mouth-watering. The added ingredient of bacon in the tequeños was unexpected. Then again, we didn’t order from the menu, but rather let our server handle the menu selections. Nevertheless, we were pleased.

The first entrée was a plate of herbed roasted chicken with vegetables. It was by the second bite that we wondered why the restaurant had not been highlighting such delectable dishes more in the past. The chicken was not only tender, but it was incredibly juicy. Add to that well seasoned cauliflower, squash, and potatoes, this dish actually rivaled chicken dishes that I have eaten at some restaurants in Chicago that people rant and rave about as if the meat had been marinated in gold.

Roasted Chicken and Vegetables

Herb Roasted Chicken with Vegetables

The second entrée was the final determinant that California Pizza Kitchen had decided to take a different approach with its menu offerings. The rib eye steak topped with a light garlic paste had been cooked to a perfect medium well that left the meat succulent. The salad in a light vinaigrette and the fingerling potatoes that had been seasoned with touches of basil comprised  a dish that my advisor and I agreed was better than some steak dinners we’ve had at a few noteworthy restaurants.We had not expected such a divine meal up to this point.

Ribeye Steak, Salad, Potatoes

Steak with Salad and Potatoes

Rather than order multiple desserts, we settled on a butter cake topped with a scoop of vanilla ice cream and garnished with whipped cream. As sated as we were from the complimentary bread, appetizer, and entrées, it still would have been a crime to have left any of the dessert. Although the cake was pedestrian in it’s presentation, it was anything but regular on the palate. With a cup of coffee each, we finalized the dessert and acknowledged that California Pizza Kitchen was a winner.

Butter Cake, Ice Cream

Butter Cake with Ice Cream

During a brief conversation with one of the staff members of the restaurant, there was mention that California Pizza Kitchen had started a move towards offering dishes that appeal to customers that preferred an expanded menu. It seemed that a certain age bracket preferred pizza and pasta, while an older age bracket had a taste for finer menu items. Without deviating from their core menu, the enhanced menu seems to have been influenced as a result of listening to their regular customer base. What they have done now was enriched their offerings for also enticing refined palates.

California Pizza Kitchen 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