Proper Spain Comes to Chicago

mfk.In September, 2016, I went to Spain and instead of doing the touristy trek, I opted to do a run of wineries throughout the country and to feast on tapas to counter the alcohol. It was one of my best international escapes, one that made me long for returning to Spain. And recently my restaurant advisor sent a text message with the initials mfk.

In Chicago’s Lakeview, at 432 W. Diversey Parkway, is quaint boutique restaurant mfk that focuses heavily on seafood, borrowing mostly from the cafes in coastal Spain. Unlike many restaurants that attempt to “get it right,” mfk seems to have someone from Northern Spain in the kitchen, which may explain the authenticity in the dishes that come without pretense.

To whet our palates, we started with cocktails. My restaurant advisor had a hotel nacional, a rather refreshing mix if Clement VSOP rhum agricole, pineapple, lime, and apricot liqueur. I was more Portuguese in my selection, opting for a caipirinha, very much reminiscent of the Brazilian favourite doctored up with cachaça, demerara syrup, and lime.

Caipirinha

Caipirinha

Hotel Nacional

Hotel Nacional

Having asked for five menu items as server’s choice without much review of the menu, the first landing came as ceviche. Not the usual preparation in a dainty glass with chips on the side, this ceviche came as filets of suzuki, thinly sliced, and tossed in a combination of lemon, lime, and orange juice that sat atop homemade guacamole accented with a little bit of citrus and a touch garlic, all affixed on tostados with squid ink. For each to be bite size, there was an incredible amount of piquancy and without the citrus biting at the back of the jaw.

Ceviche

Ceviche

The second landing was a plate of anchovies. I fell in love with anchovies when I was in Spain and they are nothing like the horrible anchovies that people order for a pizza topping. After having these on toast accented with farm set butter and lemon zest, I guarantee you that you’ll fall in love with these tasties as quickly as I did in Spain, and with my renewed love of them at mfk.

Anchovies on Toast

Anchovies on Toast

The third landing was an exotic one, a plate of crunchy prawn heads. The heads had been lightly breaded and fried. These then sat nestled atop a pepito mojo, which was a mix of different herbs, parsley, chives, and pumpkin seeds, worked up with a touch of olive oil. Not only were the shells easy to devour without them being noticeable between the teeth, but the seasoning and the mojo made for a divine dish.

Prawns Heads

Prawns Heads

The fourth landing was a take on a favourite dish that I order at most restaurants that serve seafood fare. This was a huge bowl of Price Edward Island mussels that had been simmered in a broth of cider with a little bit of butter and vegetable stock. The plating consisted of mussels with bread crumbs, crème fraiche, dill, parsley, and tarragon, along with toasted bread on the side. I have loved mussels with saffron in the recipe, but mfk served up my absolute new mussel crush. No grit in mussels and no mushiness with each bite, they were divine with a hint of the tarragon and dill in the background.

Mussels and Toast

Mussels and Toast

Having completed our first cocktails, we had a second round. Requesting surprises, my restaurant advisor had ranch water, which was a refreshing drink mixed with mezcal, lime, orange bitters, and topo chico. I had a marriage of Spain and Italy, a negroni prepared with mezcal insteal of with gin. People think everything tastes better with bacon in or on it. If only they knew about mezcal.

Ranch Water

Ranch Water

Mezcal Negroni

Mezcal Negroni

The fifth landing was a take on paella. Prepared with tomato and shellfish stock, the addition of herbs brought it up in flavor. For service, prawns, mussels, and clams were simmered and then finished with fresh herbs chopped on top and a couple slices of toast. In true paella preparation, there was saffron rice for utter enjoyment. There was so much flavor building in the recipe that while my restaurant advisor and I were practically stuffed, we did not let any of the paella go to waste. You could hear the Mortal Kombat sound byte saying, “Finish it!”

Seafood Paella

Seafood Paella

The sixth landing was a slice of the most heavenly cake you will ever have. The basque cake is simply the best way to save a failing marriage. Prepared with a generous portion of eggs, four, sugar, and vanilla, it’s extremely moist. To make the cake even more devilish, the almond pastry cream in the recipe has rum in it. Topped with almonds, there is also has a hint of salt from the salted almonds. Finished with a very nice glass of brandy, I’ll leave you with these famous words: It will save your marriage.

Basque Cake

Basque Cake

Brandy

Brandy

The dining area in mfk is very intimate. It is highly recommended that the later you go, it is better to make a reservation. Everything we had on the menu was worth a repeat visit. And a repeat visit we will entertain for a sampling of other dishes we did not have on the first visit. There is authenticity in the preparation and in the taste of the dishes. Since I have plans to go to other countries for vacation during the upcoming years, if I don’t get back to Spain any time soon, I will go back to mfk sooner than later.

mfk. Menu, Reviews, Photos, Location and Info - Zomato

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

JJ Thai Street Food

JJ Thai Street Food

While enjoying some robata grill happiness at Yuzu, my favourite sushi and robata grill in Chicago’s West Town, the owner sat with my restaurant advisor and me so that we could catch up, having not seen each other since the New Year began. Afterwards, she walked us over to the first location where Yuzu first opened its doors for business for an introduction to the owners of the new restaurant that had moved in. My restaurant advisor and I only sampled a small dish called sai-krok e-sam. Two grilled Thai style pork and sour rice sausages were all we needed to return to JJ Thai Street Food at 1715 W. Chicago Avenue.

Sai-Krok E-Sam

Sai-Krok E-Sam

Having perused the menu, we noticed that much of the usual Thai fare was not listed. There was no pad Thai, pad see-ew, red curry, green curry, yellow curry, or Thai fried rice dishes. And during conversation with the owner, who was not present when the owner of Yuzu had walked us over to make the first introduction, it was then known that the food was prepared truly culturally, with made-to-order customizations on request. This was a plus because it was apparent we’d have dishes cooked they way they are cooked in Thailand proper.

Gai Satay

Gai Satay

Gyo Tod

Gyo Tod

Two menu items that we started with were gai satay, which were three skewers of chicken served with a creamy peanut sauce and a cucumber salad. Unlike gai satay at many Thai restaurants, the chicken breasts were substantial. And it took very little work to get the succulent chicken off of the skewers. The dish also came with grilled toast that tasted like cake when dipped in the accompanying peanut sauce. The second item was a small platter of gyo tod, which were fried wonton stuffed with ground chicken. Served with a spicy sweet and sour sauce, I don’t think I will ever want crab rangoon after having these lovelies.

Tom Yum Kung Nam Khon

Tom Yum Kung Nam Khon

Where it was evident that JJ Thai Street Food would make a consistent favorable impression on the palate was with the tom yum hung nam knon. This pot of soup had a spicy kick to it but without the highlighted sweetness one gets at a lot of Thai restaurants. The mushrooms were plump. There were no bell peppers, carrots, and onions. The shrimp was not popcorn shrimp. For the soup to have been minimalist with ingredients, it was aromatic to smell and divine to taste.

Khao Khai Ra Berd Ta Lay

Khao Khai Ra Berd Ta Lay

Because my restaurant advisor and I had budgeted the whole afternoon for a sampling of multiple dishes, one main landing we ordered was khao khai ra berd ta lay. Not a dish one usually skims across on menus at Thai restaurants, this plate of stir-fried shrimp, squids, and mussels with basil over rice and topped with a sunny side up egg was simply heaven. The spices were welcoming enough without making the dish hard to enjoy, but perfect enough to wake senses.

Khao Panang Neua

Khao Panang Neua

Our second main landing reminded me of a lamb panang dish I’ve had at Herb, which is my favourite fine dining Thai restaurant in Chicago. The khao panaeng neua was panang beef served over rice. Another minimalist dish, it came without the addition of a long list of ingredients, just a hearty gravy accented with a perfect amount of herbs and spices. This was proof that very little can be a plus with preparing extremely enticing menu items.

Khao Mun Gai

Khao Mun Gai

The final landing was khao mun gai, which was braised chicken served over ginger rice with a cup of chicken stock. Looking at the plate, one would think it had no flavor to it. The khao panaeng neua had already resulted in very little conversation between my restaurant advisor and me, but the khao mun gai had rendered us completely silent. This must be a surprise dish because for it to look tasteless, the seasoning of the chicken without being too much and the ginger rice made for an outstanding dish. Even with the accompanying spicy side sauce, there was a punch before adding it that made the dish addictive.

Thai Iced Tea

Thai Iced Tea

Chicago boasts a large number of Thai restaurants and while I have been to many that I love and frequent, JJ Thai Street Food is indeed the second Thai restaurant where I have developed an addiction. I recommend it highly. The service is impeccable. Being familiar with authentic Thai food and having a limited grasp of the Thai language, I had a bit of ease with ordering and asking for recommendations. But I am certain that the service would have been just as outstanding had I not switched in my limited Thai. As to the food, I cannot express how much I have become a fan. Everything is cooked once the order is placed, so nothing comes to the table immediately. Be glad because that means you’re getting a meal with fresh ingredients, not pre-packaged, not defrosted and microwaved, but prepared on the spot. I’ll leave you with two phrases to use while at JJ Thai Street Food: aroy (delicious) and kab kun krub (thank you).

JJ Thai Street Food Menu, Reviews, Photos, Location and Info - Zomato

Mad Boiler, Mad Delicious

Mad Boiler

Earlier this month, while in West Loop for a concert at a nearby venue, I walked by a Cajun seafood boil boutique. Having experienced the delight at a few other seafood boil boutiques and restaurants, I was anxious to return the West Loop location at 1045 W. Madison Street, by the name of a Mad Boiler.

Clam Chowder

Clam Chowder

For an early Sunday afternoon, the restaurant was empty. Given the city was being blanketed with snow, many who would have been out and about perhaps stayed inside. Unlike them, snow and frosty temperatures don’t deter me.

Cajun Fries

Cajun Fries

I started with a cup of clam chowder. Having had cups and bowls of watery clam chowder, I was well past elated when the chowder at Mad Boiler arrived with a truly creamy base. Even with there being some bell peepers in the recipe,  it was still the best.

For my main feast, I ordered a pound of shrimp and a pound of crawfish in a combination sauce of Louisiana Cajun rub and garlic butter. Served in a bag, the shellfish was also accompanied with corn on the cob and andouille sausage. As if that was not enough, I had Cajun fries and a small loaf of bread, the latter for sopping.

I fell in love with the seafood boil concept here in Chicago in early spring, so I was thoroughly excited when everything I had at Mad Boiler was a winner. The shrimps were plump, the crawfish were fresh, the corn was sweet, the sausage was tasty, and the sauce was out of this world.

Crawfish, Shrimp, Corn, Andouille Sausage

Crawfish, Shrimp, Corn, Andouille Sausage

Mad Boiler gets plenty business through the week and I’m certain it draws a crowd on the weekends during the evenings. The service is absolutely top. The prices per quantity ratio is reasonable, especially if you have an extreme appetite and order a lot. There are other soups, sandwiches, and seafood offerings for your delight. I recommend going, donning the bib and gloves, and being quite okay devouring seafood from a bag. You will eat enough that it may drive you mad.

Mad Boiler Menu, Reviews, Photos, Location and Info - Zomato

Cantón Regio, Pilxico Tasty

Cantón Regio

Recently, I ran the Carrera de los Muertos 15K — the Race of the Dead — which was a 3 mile stretch through Chicago’s Pilsen neighbourhood. While on the race, we passed a restaurant named Nuevo Leon and I had mentioned it to a friend who was also running in the race. She informed me that after Nuevo Leon had experienced a fire, the owners opened Cantón Regio across the street. After hearing many people speak of how good the food was at Nuevo Leon, there was no reason why I couldn’t make my way back to 1510 W 18th Street to get a sample.

Complimentary Soup

Complimentary Soup

My friend who ran in the Race of the Dead, a mutual friend, and I met one late afternoon through dinner for some Mexican food well worth repeat visits. There is a bit of the woodsy look on the inside, spacious, and with enough tables to entertain several parties. And it’s not loud, so you can have conversation and enjoy all the good eating. Acknowledging their cash-only policy and option for bringing our own beverage, we arrive with empty tummies that we filled.

Brochetas de Pollo y Camarones

Brochetas de Pollo y Camarones

There was complimentary broth with chicken and vegetables that was quite nice, no doubt a good option for fighting the common cold during our chilly months. We ordered brochetas pollo y camarones. These skewers of chicken and shrimp with bell peppers and onions were outstanding. Accompanied with tortillas, wrapping the tender chicken, shrimp, and vegetables in the tortillas resulted in pure culinary bliss.

For the next menu item, we ordered a kilo of arrachera. I am the first to say that I like skirt steak, but after not being able to shut up about how good it was at Cantón Regio, I may be the first to be head over heels for how good it tasted here. The meat was cooked well, but had the texture and succulence of medium well preparation. The cebollitas cambray, spring onions, and roasted red peppers that came with it left a lasting impression on my palate. With the rest of the tortillas and cups of pinto beans in a savoury gravy, we worked this large platter to completion.

Arrachera

Arrachera

Along with our fourth bottle of wine, we finished with a flan. Whether prepared on the premises or at a bakery, flans are always a delight. And the same was the case here. The texture was slightly creamier than gelatinous, and that is absolutely perfect. Topped with a cherry and drizzled with caramel, we wrapped up a long meal and then had to deal with fighting sleep.

Flan

Flan

Cantón Regio is clearly a neighbourhood favourite and a magnet for those outside of the Pilsen area. You can probably guess that the food is simply some of the best authentic Mexican food in the city, but the service also makes it have great appeal. There is no rush, so diners clearly take their time to indulge everything in front of them. Again, there is a cash-only policy, but the prices are extremely reasonable for the portions you get. There is also a BYOB policy, so grab some cervasas or a bottle of wine and make a date. It’s a given that I will return in a few weeks for some more arrachera.

Canton Regio Menu, Reviews, Photos, Location and Info - Zomato

Indie Cafe, Japanese Style

Indie Cafe

While passing through Chicago’s Edgewater neighbourhood, I walked by a restaurant that I thought was a bar and grill. It turned out to be a Pan-Asian restaurant. I have slowly lost my interest in Pan-Asian cuisine. However, I will make a few exceptions. Indie Cafe at 5951 N. Broadway Street seemed like they were heavier on the Japanese menu. So, that was the option I went with.

Miso Soup

Miso Soup

Figuring that I would have a hearty lunch, I started with a miso soup, wishing that they had kabocha squash soup on the menu instead. After the soup, I had a flight of nigiri. Salmon, tuna, whitefish, octopus, shrimp, hamachi, and unagi, all fresh and all devoured slowly while enjoying jasmine tea.

Omakase

Omakase

Although I had several pieces of nigiri, the flight was still light. After a brief scan of the menu again, I ordered unagi don. This came as a bowl of barbecued eel over rice. This is a dish that I could probably eat daily and never complain about. The eel was not muddy, fishy, or questionable in taste. And unlike at a lot of Americanized Asian restaurants, the sauce was not heavy-handed with syrup.

India Cafe avoids cramming patrons close together. This minimizes the need to compete with others sitting immediately next to you, which means you can have conversation with others in your party without feeling like you are in a sports bar. I didn’t try any of the Thai cuisine since I am slowly working  myself back to indulging Thai at restaurants that prepare Thai food specifically. As to the Japanese fare at Indie Cafe, I must say that I enjoyed it.

Unagi Don

Unagi Don

The Uptown and Edgewater neighbourhoods boast numerous Asian restaurants where you can get a vast selection of Asian delights to fancy your palate. If you are in Edgewater and have a hankering yet you’re going back and forth over what you may find more interesting, give Indie Cafe a try. I recommend going for the Japanese fare on one visit and trying Thai on another one.

Indie Cafe Menu, Reviews, Photos, Location and Info - Zomato

Welcome to Hachi’s Kitchen

Hachi's Kitchen

After a nice break for a few weeks, it was time to get back into some restaurants and place my feet under a few tables. Coming off of my “time off,” I opened my email to discover countless solicitations for posting some person’s — or entity’s — press release and photos for events, locations, and functions that have absolutely nothing to do with cultural dining. And the invitations for attending some “out of my pocket” function for one or more guest celebrity chefs were a close count behind the “promote our brand” spam. Being a career food blogger would kill my passion and my appetite.

Miso Soup

Miso Soup

Scallops

Scallops

Tuna Poke

Tuna Poke

But I’m not a career food blogger and my passion for food was ramped up. Not wanting to go any distance more than two miles away from home, I recalled a Japanese restaurant near an Italian restaurant I had gone to several weeks ago. In a small stretch of quaint restaurants is Hachi’s Kitchen at 2521 N. California Avenue. A rather spacious and comfy restaurant inside, outdoor seating is also an option during warmer weather. I opted to indulge an omakase. And because omakases at the restaurant are prepared for parties of two or more, the chef’s willingness to prepare one for singular me was a winner.

King Crab

King Crab

Uni Shooter

Uni Shooter

Seafood and Fruit

Whitefish & Bayberry

The most pedestrian course was the complimentary cup of miso soup. The remaining nine landings comprised two and a half hours of culinary bliss. Landings two through eight were small plates: seared scallops, tuna poke (which has become gold on menus at Asian restaurants as of late), king crab atop miniature cucumber salad, grilled whitefish with red bayberry, uni shooter, salmon, and a trio of nigiri. And I had a bottle of warm sake for sipping while enjoying each course. The ninth landing consisted of two maki rolls, one with tempura asparagus topped with salmon, the other with tuna and avocado. The finale was a green tea crème brûlée with green tea. There wasn’t any course that lacked  in enticing the palate.

Salmon

Salmon

Salmon and Asparagus, Tuna

Maki Rolls

Green Tea Crème Brûlée

Dessert

Hachi’s Kitchen is the third Japanese restaurant I’ve gone to where I’ve chosen to have an omakase rather than order from the menu. All three restaurants had outstanding chefs and food happiness consultants (servers at the top of their game) that made my dining experiences absolutely winning. With this third time indeed being a charm, the trend moving forward for me with Japanese dining will be omakases or kaisekis. Arigatou gozaimasu, Hachi’s Kitchen.

Cup of Sake

Cup of Sake

Hachi's Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Macku Sushi, More, More, More

Macku Sushi

A year ago, almost to the date, I went to a Thai restaurant in Edgewater for their one-year anniversary. With Chicago and the surrounding neighbourhoods being saturated with Thai restaurants, it was nice finding one that retained authenticity while also applying some jazzy techniques to the recipes. While at the anniversary gathering, one individual recommended several restaurants that she felt would suit my taste and would be a fit for the blog. Macku Sushi at 2239 N. Clybourn Avenue was one of the recommendations. So, one year later, almost to the date, I followed through on the suggestion.

There is the usual minimalist decor and non-cluttered seating that one finds in Japanese restaurants that focus primarily on food. With me having sat by the window, I got a good view into the preparation and cooking station, which was all I needed to know that I was about to get satisfaction with a variety of flavour. Now, having gone to countless Japanese restaurants, I was not interested in yet another bento box, teriyaki platter, or litany of maki rolls. Instead, I handed the menu back to my server and told him that I wanted an omakase and sake pairing. And then the fun began.

Click photos to open in Flickr album
Eighth Course
Second Course Fourth Course
Seventh Course

For those who have indulged one or more omakases, there is the awareness that each dish is the chef’s whim. Some items are on menu, some aren’t. I opted for a bit of experimentation. Over the course of the dining experience, I had ten landings. There were tuna, salmon, pumpkin soup, Japanese snails as a take on escargot, oysters, uni, whitefish, tuna tacos, and a selection of nigiri. In true outstanding dining spirit, each landing was progressively better than the previous landing, and the very first course was already a winner. It was nice having an explanation of each dish, and even a bit of history to some, rather than having plates delivered in obligatory fashion. That added touch shows that the servers are knowledgeable of what’s served, not just gophers running dishes to tables. As to the sake pairings, not being a sake expert, I was extremely happy that each pairing complemented the dishes.

Macku Sushi deviates from the usual maki roll and sushi fare that comprise a mainstay in Japanese dining. The plates are not substantial in size, so there really isn’t the potential for stuffing yourself. And while Macku Sushi is not high-end dining, the prices associated with the sizes of many of the dishes may be high-end for those who expect buffet offerings. The high points are the quality and freshness in the ingredients and the service. One would have to be offended for no other reason than being offended is an option to find anything wrong with Macku Sushi. Authenticity in the kitchen output, top service, and they haven’t fallen into the Pan-Asian trap, I pass along the recommendation that I received a year ago. GO!!!

Macku Sushi Menu, Reviews, Photos, Location and Info - Zomato

Cha, Cha, Cha, Chiya Chai

Chiya ChaiFor years I have wanted an Indian, Pakistani, or Nepalese restaurant to open in Logan Square, if not close by. And by happenstance, I walk past Chiya Chai at 2770 N. Milwaukee Avenue. I had no idea the section of Milwaukee Avenue close to Diversey Avenue was going through such a revitalization, quite rapidly as of late, seeing so many new establishments on the landscape.

Upon entry, you are inside a spacious cafe with lots of natural light, high ceilings, and plenty of seating. The cafe is fast casual, so you order at the counter and then take a seat. For starters, the service is great. The restaurant is relatively new, so I hope the service continues to be good. The beauty of the cafe having an open plan is it removes the feeling of being closed in. But it is the food that is the winner.

Masala Fries, Balti Pie, Creamy Masala Chicken, Masala Chai

Masala Fries, Balti Pie, Masala Chicken, Chai

I’ve had the balti pie, creamy masala chicken, masala fries, regular chai, and coconut chai. There is often a hint of food not being particularly fresh when the restaurant has a fast casual component. That’s not the case at Chiya Chai. The biggest indicator was the flakiness to the balti pie, as was the same I noticed in the masala chicken pie I ordered a few days later. And to make it even better, the food is spicy. Spicy Indian, Pakistani, or Nepalese food is the best to me.

Chiya Chai has an outstanding selection of chai. For those who may want to wean themselves from coffee, you can’t go wrong with chai. Selections ranging from regular, to spicy, to coconut, to a variety of other flavours will be certain to return. I know I’m glad I don’t have to trek back to Devon Street in Rogers Park for Indian, Pakistani, or Nepalese food anymore.

Chiya Chai Café Menu, Reviews, Photos, Location and Info - Zomato

Buona Terra, Buona Cibo

Buona Terra

Recently I have been told that I have shown a bit of favouritism towards a certain Piemontese osteria. The individual observed that I perhaps didn’t appreciate “authentic” Italian food. While having a bit of a walkabout through another section of Logan Square, where I didn’t think there was much foot traffic, I passed by what looked like a rustic Italian restaurant. Well, what do you know? Now was as good a time as ever to possibly “broaden my Italian palate,” as I had been told.

Italian Bread

Homemade Italian Bread

Buona Terra Ristorante at 2535 N. California Avenue is a quaint little spot, walking distance from Logan Boulevard. The interior seems quite homey and welcoming. With the weather being nice outside, I opted to have a seat in the front patio at one of the many tables.

Since I had been snacking for most of the day on my walkabout, I was not famished. However, there was enough room to fancy a few dishes. So, after placing my order, I enjoyed a basket of Italian bread with a garlic paste spread. The bread was fresh, just as I love it. The garlic paste was powerful enough to murder a vampire within a 6-foot range. I was heavy-handed with spreading it on the bread, too.

The first menu item I had was a carpaccio. This came as thinly sliced beef, topped with Parmesan and mushrooms. There was a hint of olive oil that actually brought out more flavour than the dish would have had on its on. This was a light dish, a perfect start. It was after a few bites rather addictive. Thankful that I had not finished the basket of bread, I applied a bit of the carpaccio to a few slices of bread and had a satisfactory go of it.

Carpaccio

Carpaccio

The main dish was a plate of penne all’ arrabbiata. Remembering how I had been told that I perhaps had not had a good plate of pasta and didn’t know any better, penne all’ arrabbiata is my go-to litmus test. Nevermind me having been a fashion model who spent days on end in Milan and a person who simply enjoys vacationing in Florence, Naples, Catanzaro, and San Marino, what do I really know about pasta? But I digress. The penne all’ arrabbiata was indeed fantastic. There was a good kick in the spices and the dish was an explosion on the palate. It was angry. I’d eat it again and again.

Penne all' Arrabbiata

Penne Arrabbiata

Since I had been rather experimental as a secret dessert baker at home, and oh how I’ve gone off the rails with baking cakes, cookies, pies, and freezing a variety of homemade ice creams, I was kind to myself and finished with an espresso. Served with an almond biscotti, I took it slowly until the baby at the table behind me started bawling as if trying to get the attention of people from a quarter-mile away.

Buona Terra Ristorante is fantastic. Seeing that there was a constant crowd of patrons coming in for dinner, the few dishes I had were the additional indication of how appreciative one with a refined palate enjoys the output from the kitchen. In the vein of fabulous restaurants to grace the Logan Square landscape, I must admit that it is an option I recommend. I shall certainly recommend it to the individual who thought I was a snob for saying I prefer Italian food other lasagna, ravioli, pizza, and spaghetti. And I’ll even make the recommendation in Italian. I wonder what the reply will be.

Espresso

Espresso

Buona Terra Menu, Reviews, Photos, Location and Info - Zomato