Tandoor Char House — Indian Goes Barbecue

Tandoor Char House

During one of my days off for my birthday earlier this month, I did a fair share of casual strolling through one of the neighbourhoods to the east of my neighbourhood. Lincoln Park is known for quite a bit of activity and offers a lot of restaurants, cafes, boutiques, and novelty shops for pedestrians. Much like a lot of areas in Chicago, there are some establishments that you may never notice or you may pass and simply never give a second glance. Tandoor Char House at 2652 N. Halsted Street is one of those places that rang true for me, given I spent most of my strolling on Halsted Street in Greektown.

Salad

Salad

For my first visit, I craved Indian-specific dishes. The craving was more of a need for pandering to a food addiction rather than merely wanting some spicy Indian food on my palate. I didn’t waste any time looking at the menu. I rattled off two dishes that are common on all Indian menus — chana masala and chicken tikka masala.

Chana Masala

Chana Masala

Having had Indian food without it being spicy a few times as of late, I requested that my dishes come blooming with pepper. The temperatures outside were moderately chilly, so I could stand the heat. The chana masala left me happy. And I was quite cultural with my use of the poori to devour the tasty chickpeas. I think this may be my all-time favourite Indian dish and seeing that Tandoor Char House had served up perfection, I ordered some for take-away.

Chicken Tikka Masala

Chicken Tikka Masala

The chicken tikka masala was a splendid accompaniment to the chana masala. Usually chicken tikka masala has a thin yet flavourful gravy. This dish at Tandoor Char House reminded me of chicken makhani, rich in gravy and accented with butter. The tamarind rice that came with it worked wonders on the tongue. There was a mild zest to the rice since it was not regular basmati rice and it also worked well with the chana masala.

Mango Cheesecake

Mango Cheesecake

Truly my appetite was out of control for I had eaten everything. I even used the poori to get the last bit of gravy from the serving dishes. I requested twenty minutes of downtime in preparation for dessert. Kulfi? Gulab jamun? Gajar ka halwa? Kheer? No, I had a slice of mango cheesecake. The thing about the restaurant being empty when I went was that I let my facial expression have a complete go of it without me feeling embarrassed about my version of appreciation. Topped with crushed pistachios and drizzled with mango sauce, this slice of heaven could have Cheesecake Factory scrambling for a tastier cheesecake.


Having eaten too much during my first visit to Tandoor Char House, I decided that it would be wise to return another day for a sampling of something different. First for tempting the palate were tamarind chicken wings. I didn’t see a need to be prim, evident from me using my fingers to pick up the wings and delight myself properly. I even licked my fingers when I was done, and I didn’t blush with shame for being so comfortable.

Tamarind Chicken

Tamarind Chicken

Tandoori dishes are usually something that I skip at Indian restaurants, mostly because I love the curry dishes. Today I opted for tandoori shrimp. Brought to the table on a skillet, you could see the steam rising from the plump shrimp, bell peppers, and onions. This dish came with tamarind rice and a makhani sauce. By the time I had finished devouring this addictive dish, I wondered why I had never succumbed to any tandoori dishes other than the usual complimentary tandoori chicken that most Indian restaurants serve during lunch buffets.

Tandoori Shrimp

Tandoori Shrimp

While I let my tummy settle from the tamarind chicken and tandoori shrimp dish, I had a pakola. This Pakistani drink is a cream soda and the one that I had seemed to have a hint of rose-water in it. So, my three favourite carbonated drinks that also happen to be the only carbonated drinks I will have are piña Jarritos, mandarin Jarritos, and pakola.

Pakola

Pakola

For my finale, I ordered a fusion dish — penne tikka masala with shrimp. I had tried to convince myself not to indulge a curry or a dish with a gravy, but I was rather curious as to how the penne with tikka masala would taste. Curiosity may have killed the cat, but it left me with a smear of gravy at the corner of my lips. Imagine Italian meets Indian. This was a luscious marriage. And served with garlic naan, if I had a microphone, I would have dropped it on the floor as I slowly got up from the table and dragged myself out into the streets.

Penne Tikka Masala with Shrimp

Penne Tikka Masala with Shrimp

Tandoor Char House has a small seating area in a loft section of the restaurant. For my two visits, this is where I sat. However, there looks to be a downstairs section that may be an extension of the restaurant that fills up during busy hours. The table service has been great during my visits and I am surprised when the tab comes and it’s not as hefty as I think it would be. Far be it from me to complain. It only means that I can be certain to keep going back to Tandoor Char House and stuffing myself senselessly without worrying about a pricey bill. Hmm. I’ll let you know after my next visit.

Tandoor Char House on Urbanspoon

More Angry Pasta at Vapiano

Ginger Ale

Ginger Ale

Note: The Lincoln Park location at 2577 N. Clark Street closed in July, 2014. There is a new location in The Loop at 44 S. Wabash Avenue.

My appetite alarm had gone off an hour before it was time for the close of my day at work. Suffice it to say, that is problematic in ways that I can’t describe. All of my thoughts become scrambled and I get edgy to the point of being irritable. I keep saying to myself that I have to do something about my constant appetite, but that may require therapy. And I don’t have money to give to a therapist when I prefer forking it over to a restaurant. Needless to say, I wanted something with a kick to it because the weather outside was biting. To my wondering surprise, I had received a text message from a friend who had mentioned a restaurant in the Lincoln Park neighbourhood, at 2577 N. Clark Street called Vapiano. I recalled walking by the restaurant countless times and thinking, Oh, that looks like a cool lounge. Well, I had to put my thoughts of chi-chi ambience aside and do something about my growling belly. So, I was on the #22 Clark Street bus heading to Vapiano to show some love — or a display of usual hunger.

Strawberry Spinach Salad

Strawberry Spinach Salad

Not even through the door good, the hostess greeted me with a warm welcome. With the wave of her arm, I had my pick of seats. I had arrived before the crowd and it was fantastic being able to choose a seat without any children of the corn and negligent parents in sight. Having a clear view of the open kitchen, my food alarm was dictating that I really indulge. Indulged I did. It was off to the bar for a ginger ale — yes, a non-alcoholic drink since this was a “school night.” Then I was off to the salad bar for what I thought would be a side salad. I ordered a spinach and strawberry salad that was topped with goat cheese, pine nuts, and balsamic vinaigrette. This “thing” didn’t come on a small plate. It came in a huge, deep dish. If I could put a face on my appetite, let’s just say that it wore a huge smile. While I am not the greatest fan of goat cheese, when it is added to a salad as an accent, it makes everything splendid in the world.

Penne Arrabbiata

Penne Arrabbiata

My next order was penne arrabbiata. My pores exhale spices and I tend to love dishes that are heavy-handed with spices. While placing my order for the pasta dish, the chef asked me how spicy I wanted it, on a scale of 1 to 5. After he gave a jeering smile, I settled on a 4. He prepared the penne arrabbiata ANGRY the way that it should be, the way that I like it. The beauty of the dish was that this didn’t come from a bag, out of a can, or from some frozen tray. There was nothing fast about its preparation and the flavour, spicy and angry as it was, was a testament to Vapiano making sure not to fall into the category of “fast food.” Oh, and I used the homemade Italian bread to sop up the sauce. Bravo!!!

Cappuccino

Cappuccino

My New Year’s Absolution was to minimize the amount of sweets in my diet. So far, I have been off to a good start. However, I have willpower issues. I had a chat with my nutritionist, or rather a pleading session, about being able to treat myself every once in a while. She told me that instead of having a hunk of cake, fist size scoop of ice cream, eye-popping slice of ice cream, or slab of cheesecake, I could have an occasional scoop of sorbet, bowl of fruit, or a light cream dessert. Well, what should Vapiano have as a dessert option but a panna cota with strawberry sauce? It was light. It was creamy. It was dreamy. It was my allotment for the month of January. I ordered a cappuccino that I drank sans any sweetener. Either the coffee had been prepared with a quality bean or in a cappuccino machine that wasn’t caked with coffee mud. Wait. The coffee was Illy. Yep, for those who have gone to Intelligentia and are in the know about good coffee, Illy ranks up there on the “Never Disappointing” list. My appetite screamed, Molto bene!!!.

Panna Cota with Strawberry Sauce

Panna Cota with Strawberry Sauce

If you have been to Food Life in Water Tower, you will have some familiarity with the method for ordering and obtaining your food. You receive a card, after which you then go to which ever station you wish to order — salads, pasta, beverages, and desserts. When you give your order, you then “register” your order at the station. Once the orders have been fulfilled, you then pick them up, return to your table, and commence to devouring all the good eats. When all is done, you pay at the close by giving the cashier your card, who then cashes you out. It’s that simple. There are no servers who come to your table, takes your order, and brings your food to you. The atmosphere is spacious and great for a gathering of friends, especially in the bar area. While many may think that a restaurant void of a server providing table service is the equivalent of fast food, the output from the kitchen is anything but fast. And with me having had angry pasta that tasted the way I remember it tasting in Florence, I think I shall have to return to see if it was just my hunger that made the dish taste so blooming tasty, or if it was indeed heaven buried on red sauce.

Vapiano on Urbanspoon

Midweek Escape to Italy

So, my cell phone rings while I am still at work and it is one of my great friends. There is the inquiry as to what I was doing after work, to which I answered that I was sitting at my desk — well past 5:00 PM — pondering what to eat. Food consumes — no pun intended — my free thoughts. What to eat? Where to eat? Do I drive there, walk, or take public transit to get the food source? Should it be quick or a dining experience where I can sit still and really enjoy my meal? My friend’s call snapped me out of my waffling at least such that I could think of a general location. There was a certain Italian restaurant where she and I had gone last summer. And talk about clarity, there was no case of introducing other options along with the Italian restaurant. It was off to 116 N. Oak Park Avenue in Oak Brook for a midweek escape to Il Vicolo.

Gnarly Head

Gnarly Head

The temperatures were moderate enough that we wondered if there would be seating available outside. Once we arrived and there was a bit more bite in the wind than before we left our respective job locations — she coming from Oak Brook Terrace and me coming from downtown Chicago — it dawned on us that temperatures are not consistently warm until the last week of June. Nevertheless, we had a window seat and imagined the warmth of the sun as we watched pedestrians’ pass by with clattering teeth.

Olive Oil, Parmesan Cheese, Pepper

Olive Oil, Parmesan Cheese, Pepper

Usually whenever my friend and I would catch up for dinner, we would never have wine or a “loaded” beverage during “school nights.” We reserve libations for weekends when we don’t have to worry about sleeping through the ringing of the morning alarm. However, I was in one of my “just bring it” moods and opted for some wine. In past posts I have mentioned that I have no wine snobbery. What I said to the server was that I’d relay what I like for possible dinner courses and she could surprise me with an accompanying wine accordingly. After my friend and I had given our requests, the server said that there would be a red wine that we both should try. And, so there was a bottle of Gnarly Head, a Pinot Noir, brought to the table. There was a quick pour, a swishing around in the glass, a tasting, and a nod of approval, and then the glasses were filled. Bravo.

Tortino Di Melanzane

Tortino Di Melanzane

With a basket of complimentary bread, fresh olive oil, parmesan cheese, and cracked black pepper, we enjoyed homemade Italian bread. One of the things about being serious with baking, I can tell when bread is fresh and when it has been purchased from a grocer or bakery. This bread came from the oven at Il Vicolo. That says something for authenticity and our devouring it was testament to our approval of not having perfectly prepared Sunbeam or Wonder bread put in front of us. For a salad, we started with a grilled calamari salad that left us not wanting fried calamari ever again. Don’t get me wrong, as there are some restaurants where the fried calamari has been the absolute best. However, tender grilled calamari and baby octopus in a very light lemon garlic and olive oil served over a mixed green salad were fantastic. Next time I return to Il Vicolo, I will inquire as to whether they use fresh vegetables because the salad had the kind of flavour that pops, much like what I have had any time I have gone to the country where pesticides and growth enhancers are not used on the crops.

Grilled Calamari and Salad

Grilled Calamari and Salad

The dining experience got into full swing with a tortino de melanzane. We all have had eggplant parmesan and have friends who swear that they, their mother, or their grandmother prepares the best eggplant parmesan ever. Whatever. You can have it. Give me tortino de melanzane. The baked eggplant was neither mushy nor crunchy. Goldilocks would even agree that it was just right. The mozzarella was not piled on so high that it introduced a choke factor. The tomato sauce was moderately chunky the way Ragu wished that jarred foolishness they sell was chunky. Again, full of flavour without the feel of salt on the tongue. And they included one of my all-time favourite highlights of cilantro. Now I was understanding fully why the Gnarly Head was the wine of choice per the server. The oak flavour was all the spice needed to complete the marriage with the meal. Listen to me sounding like a real food critic. Ha!

Penne Arrabbiata

Penne Arrabbiata

Italian cuisine may be known for a good mix of herbs and spices in the dishes, yet most dishes are not spicy. You don’t turn red in the cheeks after forking your meal into your mouth. Well, some people have mild constitutions and anything other than just salt has them screaming and putting on a show. I have been gaining weight slowly over the past few months, so I keep carbohydrates in my diet. Hence, I had pasta and this time I had a spicy penne arrabbiata. My first exposure to penne arrabbiata was with the purchase of a bag of it from Trader Joe’s. I was surprised that something frozen could taste so blooming delicious because food from the frozen section is saturated with ingredients that people use for trick words in spelling bees. Then after having penne arrabbiata at some Italian restaurants, it became a source of addiction. Well, the same can be said for the pasta dish at Il Vicolo. It was spicier than what I have had anywhere else, but that made it all the more appetizing to me because I love fire with my flavour. Each bite was bliss and rather than drowning the penne in the sauce, the sauce was more like an accent. Outstanding!

Nocciola

Nocciola

By now my camera was starting to do its own thing. Buttons were inoperable, which really made it horrible for me being able to set the focus point for my compositions. Even resetting the white balance to account for the sunlight gone down was impossible. Sure, I should have been in the moment rather than photographing my food. But how else can I present impressions of my dining experiences to make you want to dash out to the restaurant? It would have been so unfair for me to leave out such appetizing photos. Alas, I could only muster so much and I put the camera away and made a note to myself to trash it when I got home. I have three other digital cameras that work without giving me grief. The cheap one I used for these shots was disposable. My friend had ordered pappardelle gamberi e funghi. I don’t particularly like to have my friends wait for me to finish snapping away with my camera because ticking off close to a hundred shots per dish could mean having fork up lukewarm food. So, I missed capturing her dish of tasty homemade flat pasta with shrimp and mushrooms in a fresh tomato and basil sauce. This is one dish that I have yet to have all to myself and I must return to for that very purpose, per my friend’s recommendation.

Chocolate Lava Cake

Chocolate Lava Cake

We wrapped up with coffee and dessert. The coffee had a robust flavour, yet it required very little sweetener. And there were the desserts. Instead of the ubiquitous plate of tiramisu or cannoli, my friend had chocolate lava cake and I had nocciola. The chocolate lava cake, which had a preparation time of eight minutes, apparently was a big hit with my friend. Then again, the last time she had cake was earlier in April for her birthday, thankful that Easter had passed and sampling a dolce was not a frowned-upon option. I had it before and agreed with her expressions that indicated it was a worthy dessert. The nocciola was certainly real gelato. You can’t buy that flavour in the frozen dairy section of your local market. You just can’t.

On weekends, Il Vicolo has a tendency to fill up quickly. Once you have had any of their dishes or interacted with the wait staff, you understand why. The prices of the dishes are far from exorbitant. Of all the times going, I have not had a dining experience that resulted in me leaving dissatisfied. If anything, I always make plans for a return visit. If you go on the weekends and for the evening courses, make a reservation. Trust me when I say that you will not want to stand around watching plates boasting flavours and aromas that cause drooling. You will want to work your knife and fork on some morsel without delay. As for me, I do believe a midweek escape to Il Vicolo is in order for the near future.