Troquet River North, French Style

Troquet River North

Chardonnay

Chardonnay

Several years ago, a colleague who discovered my love for food and blogging about it had recommended a French restaurant in Chicago’s Ravenswood neighbourhood. Like some suggestions, I had entered it into my cellphone but never followed through. And when I did, finally, I discovered that the restaurant had moved closer to downtown. With Restaurant Week in full swing for Chicago, I saw a listing for Troquet, the restaurant that was once farther north, and that the restaurant was participating. So, it was off to 111 W Huron Street for a sampling.

With this being my first visit, I was more of a curiosity seeker than someone wanting to try a long list of menu items. I settled on a few dishes that I figured would be a good introduction to Troquet and a way to gauge whether repeat visits were worthwhile. The first dish that I started with was a bowl of creamy tomato soup. This came in a deep bowl, topped with some croutons that tasted like nothing from the bags at market, and also accented with a drizzle of chili oil. Before the first spoonful, it was apparent that this was not soup from a can, which some restaurants in the Chicago metropolitan area have sneaked out to tables. The chili oil didn’t overpower the base, yet it did provide a mild kick that made the tomato soup stand out as a favourite.

Tomato Soup

Tomato Soup

The second landing was a plate of dorade atop cauliflower, mushrooms, and spinach. Dorade was a curiosity menu item for me, being a lover of seafood, but having never had dorade. The texture was flaky with a faint note of silkiness. I initially thought that I had Chilean sea bass. The skin had been seared enough to have a bit of a crisp to it. However, the fleshy meat was succulent and bursting with flavour. The accompanying vegetables had been seasoned such that they were not screaming with salt or an excess of seasoning. This was a perfect landing.

Dorade

Dorade

The finale was an apple tart. The apples, which had mild hints of tartness and were crisp, were sliced thinly and served atop a flaky pastry that wasn’t a victim of too much sugar. This was an indication of the pastry having been baked on the premises from scratch. To make the dessert that more better, the caramel drizzle tasted like caramel that had been prepared using sugar and butter in a skillet in the kitchen. Yes, it was homemade. It was not melted blocks of Brach’s caramel.

Apple Tart

Apple Tart

Troquet is a spacious restaurant and surprisingly quiet. The interior gives off the feeling of a restaurant that was once a bar and has been repurposed. French restaurants in Chicago tend to have a bistro feel (casual) or a white tablecloth atmosphere (fine dining). River North boasts watering holes for those who love vibrant bar scenes. In the vein of French restaurants, Troquet is not a bar and while it’s not a pretentious place, the cuisine seems to stand out. For a place with great service and outstanding French food, Troquet is worthy of countless return visits.

Troquet - Hotel Felix Menu, Reviews, Photos, Location and Info - Zomato

Chocolate, Ukrainian Style at Shokolad

During early summer of 2016 I had the opportunity to go in for the taping of an episode of Check, Please! Based out of Chicago, the show features three guests who visit three restaurants anonymously and then have a round table review of the restaurants. One of the restaurants we reviewed was Osteria Langhe, which quickly became my favourite Italian restaurant in Chicago when I visited for blogging about it in 2014. The other restaurant was a Pan-Asian restaurant named New Star in Elmwood Park. The third restaurant was Shokolad in Chicago’s Ukrainian Village at 2524 W. Chicago Avenue.

Ricotta Bread

Ricotta Bread

Having passed by Shokolad countless times, my mind turned on phonetics and I automatically thought chocolate and, thus, chocolate as a confection. So, I kept passing by it and never stopped long enough to take a brief peak inside. Thanks to it being one of the restaurants to review for the episode on Check, Please!, I was quite satisfied to enter a cafe filled with a range of friends and families, many speaking the language from the Ukraine, others simply showing appreciation for the food.

Borscht

Borscht

With complimentary ricotta bread and butter accented with garlic, I indulged a bowl of borscht. This soup was the first indication that there would be authenticity in the remainder of the meal. The beets had a garden fresh taste, not the doctored up fruity sweetness from canned or jarred beets. And since the borscht had not been overloaded with croutons, there was only the pure flavouring of the soup to enjoy.

Pierogies: Cheese and Potatoes

Pierogies: Cheese and Potatoes

Because Eastern European countries are good at providing food that is rather hearty, there were two varenikis that I sampled. One was a plate of cheese and potatoes pierogies. The other was a plate of mushroom and tarragon pierogies. One may say that once you’ve had the regular cheese and potatoes pierogies, you’ve had them all. When you come to Shokolad, you soon find out that the bar in delectable flavour has been raised extremely high. You’re not feasting on a frozen variety, be it from the market or prepared days in advance and kept in the freezer for warming. The mushroom and tarragon pierogies are simply heaven, the best pierogies I’ve had since I’ve been exposed to Eastern European cuisine. Again, fresh ingredients, preparations to order, and a delight on the palate.

Ukrainian Style Fried Chicken Over Noodles

Ukrainian Style Fried Chicken Over Noodles

For my first main dish, I had Ukrainian style fried chicken over noodles. Considering many say Ukrainian food “sticks to your belly,” the fried chicken was like moist chicken fried in a cloud. The batter seemed to be egg-based, which made the coating light. But the seasoning had some herbs in it that made each bite outstanding. With the noodles being buttery and far from bland, the chicken still was the star in the dish and all of it was satisfying. There was a side of slaw served and not being a fan of anyone’s slaw, I was surprised that I had finished the side order of it to completion. The slaw isn’t creamy and actually doesn’t have a noticeable mayonnaise base, which is probably why it was more like a nice salad instead.

Hutsulske Pechenya

Hutsulske Pechenya

I waited awhile until my restaurant advisor, who was in the area, arrived. After she had ordered a few dishes, I sampled hutsulske pechenya that came with two ricotta rolls. If I were to make a recommendation as to what dish to indulge during Chicago winters, I would suggest the hutsulske pechenya. Order it for a proper sit-down and order some for take-away. This pot of stew with seasoned beef and plump mushrooms left me wondering if the reason my Ukrainian friends never mentioned this dish is because they know I will beg in an irritating fashion for them to bring some for me.

Check, Please!

Check, Please! Review of Shokolad, New Star, and Osteria Langhe

With so much change in Ukrainian Village over the past few years, it is nice to see that a restaurant like Shokolad has retained authenticity such that they did not compromise the recipes. From great service to reasonable prices to food that begs you to return, it’s understandable how we who reviewed the restaurant came to the agreement that it is indeed a restaurant to add to your list.

Shokolad Menu, Reviews, Photos, Location and Info - Zomato

Bodhi, Berwyn and It’s Surprises

Bodhi

My restaurant advisor had been prompting me about a Thai restaurant in Berwyn, Illinois. Recognizing how much I love curry and a proper thick curry, she gave the name of Bodhi Thai Bistro at 6211 W. Roosevelt Road. In true fashion, this restaurant falls into the category of Most Modest because for what we had eaten to have been so blooming mouth-watering, they do not employ any grandstanding. The deserve it, though.

Thai Iced Tea, Thai Iced Coffee

Thai Iced Tea, Thai Iced Coffee

We went in the early evening one Saturday per our usual routine of trying to get ahead of the dinner crowd. We arrived at the very start of dinner rush, so we got to see a rather energetic restaurant. Starting off with a Thai iced tea and Thai Iced coffee while scanning the menu, we settled on a few known dishes we order at Thai restaurants, one known dish we’ve avoided, and a few we’ve never had before.

One dish we never ordered was the sweet potato and corn fritters. This was a plate of shredded sweet potatoes fried with corn and served with a savoury sauce topped with crushed peanuts. Light on the palate but packed with flavour, this was a perfect introduction into dinner, since we had opted for several dishes.

Sweet Potato and Corn Fritters

Sweet Potato and Corn Fritters

Another dish that we had not ordered at any Thai restaurants before was the marinated squid. Served as a nice portion, the squid had been marinated such that there was a mild smoky flavour that played well with the salad and dipping sauce. The beauty of this dish was that the squid had been cooked so that the morsels were tender with no rubbery texture.

Grilled Calamari

Marinated Squid

Moving into a dish that we’ve had at other Thai restaurants, we ordered tom yum goong. This Thai favourite came with a broth that was not sweet the way we have had it at some Thai restaurants. Because of this, we actually were able to taste distinct ingredients like lemongrass and ginger while also being able to taste the pop in the carrots and mushrooms. Highlighted with sprinkles of cilantro, there was only so much spooning we could do before we picked up our bowls and slurped properly.

Tom Yum Goong

Tom Yum Goong

A dish that is popular in Thai cuisine, but we’ve avoided because it is so commonplace, is pad thai. This dish tasted very much like what I’ve had on mainland Thailand. Instead of unseasoned boiled chicken in the dish, the chicken had been marinated. The sauce used in the recipe was a fish sauce, not just soy sauce thrown in for effect. The noodles were perfect, neither al dente nor mushy. It may have been serendipity that we had held out on ever ordering pad thai until we came to Bodhi Thai Bistro because they prepare the best.

Pad Thai

Pad Thai

Another dish that we had never tried before was garlic prawns. These tasty morsels came atop green bell peppers and carrots with a dipping sauce that we used as a drizzle and a side of a rice. While the prawns had been prepared with a heavy dose of garlic, it was not overpowering such that we could not recognize that the prawns were fresh. Fresh shellfish has a pop in flavour and when the recipe allows the prawns to still have centre stage, this becomes a dish that we will order repeatedly upon return visits.

Garlic Prawns and Vegetables

Garlic Prawns

The final dish was a return to another Thai favourite, but also to one that is a favourite to us. We ordered panang curry with chicken and this was at my restaurant advisor’s suggestion. Being sticklers for hearty panang gravies, this was  certainly a lip smacking course. The dish came with sliced carrots, fresh green beans, and bell peppers. Fresh ingredients in a splendid panang gravy is something that you cannot pass up on.

We finished dinner with a plate of mango sticky rice and green tea — photo not pictured. The mango was naturally sweet. The sticky rice was warm and the coconut milk that had been poured on top made the dessert a must-have.

Chicken Panang Curry

Chicken Panang Curry

Bodhi Thai Bistro has a pleasant air about it, as far as decor is concerned. What they do incredibly well is wow the appetite without pretense and without fanfare. Truly the dishes are authentic and those who love Thai food will agree. Top service, outstanding cuisine, and Berwyn has been modest. They have bragging rights with such inviting food.

Bodhi Thai Bistro Menu, Reviews, Photos, Location and Info - Zomato

Ay Ay Picante

While having dinner with friends at a Peruvian restaurant recently, there was mention of other Peruvian restaurants in the metropolitan Chicago area. One that I remember named in the discussion was Ay Ay Picante at 4569 N. Elston Avenue in Chicago’s Albany Park neighbourhood. Tucked among single family homes, mechanic shops, and fix-em-up shops is this gem of an eatery.

Ay Ay Picante

With only a week having passed since I had been devouring Peruvian food, I chose the path of trying something different from what I had eaten previously. One dish I thought was a good option for a starter was the chupe de camarones. It was a bad idea and it was a good idea. The bad idea was that the soup came as a “deep plate” rather than as a cup of soup. I forgot to read the fine print that said Sopas Grandes and that was my fault. It was a good idea because I could have set up a diving board at the edge of the plate and jumped in. Cooked with a bit of a creamy base, thickened with eggs, and loaded with fat shrimp, I simply took my time before letting the server know I was ready for the next dish. This soup was not to be rushed.

Chupe de Camarones

Chupe de Camarones

A few years ago I went to a Peruvian restaurant in Bucktown and had their huancainas. They were good, so I wanted to see if Ay Ay Picante did them deliciously. Instead of ordering them as potatoes, I ordered them as fried yucca with half of a boiled eggs and black olives on the side. Different is better and having the fried yucca served with the huancaina sauce, different was exceptional. These would be perfect as snacks. Since there were more than a conservative three yucca logs, I savoured this dish slowly.

Huancainas

Huancainas

For the finale, I had sudado de mariscos. This was another large plate. There was a mix of calamari and plump shrimp cooked in white wine with a tomato base. Served with white rice and potatoes, this dish from the north coast of Peru was a true highlight. I prefer seafood in creamy sauces and I will admit that I will make exceptions for Ay Ay Picante. One warning I will give is that this is a dish that you may have to enjoy by itself rather than having any appetizers beforehand or you may have to extend your feast for a few hours like I did. Not only is it very satisfying on the palate, but it is extremely filling.

Sudado de Mariscos

Sudado de Mariscos

Ay Ay Picante appears to be a favourite for many, as there was a steady flow of patrons coming and going. Although they have carry-out, those who came while I was there had proper sit-down meals. Peruvian food is best enjoyed family style, as was evident with parties of several individuals ordering and sharing. The far northwest end of Elston Avenue tends to be more industrial in its look and feel, so great finds like Ay Ay Picante don’t get much press. The trip down Elston to this food heaven is worth it. You may find yourself declaring, “¡Ay, ay, dios mios!

Ay Ay Picante Menu, Reviews, Photos, Location and Info - Zomato

Tanoshii West Loop, One Is Not Enough

Tanoshii West LoopSeveral years ago, I went to Tanoshii in Andersonville on a whim. What I initially thought was going to be a brief moment at just any sushi restaurant turned out to be one of the more memorable sushi experiences in Chicago. While going to meet a friend for dinner in West Loop a few weeks ago, I saw a sign for Tanoshii at 720 W. Randolph Street. Wondering if the Andersonville location had relocated, I made a note to visit the West Loop location for a proper update. Upon arrival during my visit at the Randolph Street spot, there were the usual greetings and clarification that the Andersonville location was still intact. I imagine the Tanoshii at 5547 N. Clark Street got a lot of business, which may very well have been the impetus for opening a location in another popular area of Chicago.

Kabocha Soup with Crab

Kabocha Soup with Crab

With Chicago having suddenly gone from mild winter to frigid in a matter of days, I ordered a warm sake for a starter. I had devoured a good amount of food the prior evening with friends I had gone to graduate school with and had snacks all day long, so I was not really in a frame of mind for having to be decisive. When the server said that there was a chef’s choice option to ordering, I agreed to that. But to warm me up further, I requested a cup of kabocha soup with crab in it. The soup has a flavour akin to squash soup. You cannot go wrong with that during cold months and you’re well within heaven’s reach when there is fresh, real crab in it.

Tuna Tartar

Tuna Tartar

The chef’s choice came on a wooden board, full of presentation, and considerably more satisfying than I could describe with any kind of justice. The first item on the board was tuna tartar on a tortilla chip. As much as I like raw seafood, I have never been a fan of raw tuna. On the occasions that I have had it at the request of my servers, I’ve been rather impressed. This was one of those times. The chip balanced out the texture of the tuna, but it was the pop in the flavour that added the wow that made it an incredible preamble to chef’s choice.

Tuna Sashimi

Tuna Sashimi

The tuna sashimi was the second item that fell into the category “don’t order much” because of the texture. And again, Tanoshii West Loop somehow managed to change my mind. I didn’t get the list of ingredients used in the tuna sashimi, but it was a good thing that I got a photography for this blog post. I shall order this again when I return and I will have the photo for use during the delivery of the order. The tuna was neither fishy nor rubbery. I think that it were the freshness, the silky texture, and the accents atop of it that made it addictive.

Yellowtail and Salmon

Yellowtail and Salmon

There were yellowtail and smoked salmon sashimi. I have always enjoyed both in maki rolls. However, I have ventured into sashimi dining at Japanese restaurants as of late and find that I want those delectable pieces without them being shared with other ingredients in a roll. The yellowtail and salmon were meaty and so full of bloom that it was after I had finished both that I realized I had eaten them, as well as the tuna sashimi, without any soy sauce. That is the mark of an outstanding sushi chef.

First Makiroll

First Makiroll

Second Maki Roll

Second Maki Roll

I finished the chef’s choice board with a maki roll that reminded me of a rainbow roll. There were tuna and avocado on the roll and enough sauce that this was easily devoured sans any soy sauce, like the sashimi. As much as I wanted a repeat of the chef’s choice board in total, I did opt for another sushi roll. Now I am in love with their truffle honey roll with salmon over a peach balsamic sauce topped off with chili paste and a honey truffle glaze. This was the Mona Lisa of sushi rolls. And would you believe me if I told you that I waddled over to Bombo Bar at 832 W. Randolph Street and had cappuccino and bombolonis, one filled with vanilla custard and one fill with salted caramel?

Bombolonis

Bombolonis

Those who are familiar with Chicago’s West Loop District know that the restaurants fill up quickly. West Loop is a high volume area with plenty of foot traffic and establishments that do a fantastic job luring in customers. Tanoshii West Loop does the same. Unless you tend to sit in the bar area, make reservations, especially during the weekends. From my first visit, I’m certain the after 5:00 PM crowd throughout the week loves to go for sushi and I understand fully. I cannot say if there is a list of “Best Sushi in Chicago” floating around, but I’d be highly disappointed if either Tanoshii location is not on the list.

Tanoshii Sushi Mike's Menu, Reviews, Photos, Location and Info - Zomato

Bistronomic, Bon Français en Chicago

Not long ago I went to a French bistro in Bucktown named Le Bouchon. I fell in love with the bistro. Shortly after that, I went to Mexique, a Mexican restaurant that has a French influence. I fell in love with that restaurant also. Since I was on a French kick, Bistronomic at 840 N. Wabash Avenue became the third restaurant I added for my “Third Time is a Charm” dining experience. I was blown away just like I had been at Le Bouchon and Mexique.

Pumpkin Soup

Pumpkin Soup

With this being the last restaurant that I figured I would blog for 2015, I wanted a memorable dining experience. I opted for a variety of plates, starting with a cup of pumpkin soup. This was a fantastic autumn soup, filled with puréed pumpkin, highlighted nicely with cinnamon, croutons, and a liberal scoop of crème fraîche. This soup I had paired with a white wine that I left to the server’s selection. Not quite sweet yet not too dry, the marriage of the soup and wine made for an outstanding starter.

Salmon Linguine

Salmon Linguine

The salmon linguine was a dream. The linguine sauce was creamy without being milky and the salad came with a hint of a vinaigrette that still allowed the freshness of the salmon to come through. Where the salmon has been dry in the recipe at many other restaurants that have attempted the dish, Bistronomic should take a bow for having flaky, succulent salmon in the recipe. And this I had paired with another white wine that was closer to sweet to cut down on any acidity of the dish from the vinaigrette.

Braised Rabbit

Braised Rabbit

Apologies to my favourite Loony Tunes character, Bugs Bunny. Because the braised rabbit with root vegetables over what tasted like an autumn purée was met with complete satisfaction. The few smears of gravy from having devoured the tender meat that I struggled to keep on the fork showed my initiation into the Clean Plate Society, as though I have not been inducted already. This paired well with a Merlot, a recommendation that the server thought would be better not quite full-bodied because the dish was rich.

Apple Banana Crumble with Ice Cream

Apple Banana Crumble with Ice Cream

Dessert was heaven. The apple banana crumble came with toasted walnuts, macadamia nuts, and white raisins, all topped with a generous scoop of vanilla bean ice cream. The apples still had enough crisp to them and a complete absence of syrup to indicate that this dessert was prepared on the premises without anything from a can. Talk about playing up tasty autumn treats.

Lemon Tart

Lemon Tart

And if the lemon tart tasted like what the Queen of Hearts baked in “Alice in Wonderland,” I could understand her wanting someone’s head for stealing them. Although not served as a mini pie, the tart was mouth-watering without being tart or excessively sweet. The meringue pillow reminded me of lemon meringue pies of my youth. The raspberry sauce and vanilla cream were the perfect accents.

Coffee

Coffee

Bistronomic has a quiet setting. It looks as though there may be more to the restaurant as far as seating goes. Nevertheless, the lighting and seating in the immediate area provide an intimate atmosphere and patrons tend to be more cognizant of others in the dining area by keeping their voices down. It doesn’t feel like a chic-chic restaurant with sports bar ambiance. The food tastes authentically French, so be forewarned if you expect Americanize comfort food prices. I know that it may be early to end my restaurant jaunts for 2015, but it is hard to come up with other options between now and 31 December 2015. Besides, I have to compile my list of Top 10 Jaunts for 2015. I will save something for 2016. I only wish I had followed that advice while I was overindulging myself with such great cuisine at Bistronomic. I had to walk a mile before I could sit in a cab or on the subway home.

Bistronomic Menu, Reviews, Photos, Location and Info - Zomato

Cohiba Cuban Cuisine, Azuca, Azuca

Cohiba Cuban Cuisine

While wanting to get closer to Montrose Beach along Lake Michigan on Chicago’s North Side for a friend’s gathering, my appetite would not allow me to linger around with a growling belly before the come-together. I was in the Lakeview area in advance and not trying hard to tolerate my hunger pains. As luck, fate, or serendipity would have it, I was standing in front of Cohiba Cuban Cuisine at 2835 N. Broadway Street. Talk about great timing. Talk about being decisive enough to just go in. Talk about channeling my inner Celia Cruz: ¡Azucar!

Cafe Con Leche

Cafe Con Leche

Realizing that I had plenty of time before the mid afternoon, I scanned the menu for something to satisfy my craving. There was a moment of indecisiveness before I said that I would start with a tostones rellenos de camarones, followed by a sopa de pollo. Curious as to what my server would recommend for a main dish, I accepted her suggestion for ropa viejo. And during my wait, I had a cup of cafe con leche. There is definitely an assurance that getting a cafe con leche at any Cuban restaurant or cafe may be the best option you exercise for the day, the cafe con leche at Cohiba being the one option of the day that I think made my day bright.

Tostones Rellenos de Camarones

Tostones Rellenos de Camarones

Sopa de Pollo

Sopa de Pollo

Seeing that the tostones rellenos de camarones was on the appetizer list, I thought that it was going to be small. It was rather substantial and an automatic favourite by the first bite. This was a green plantain stuffed with shrimp prepared in a tasty tomato sauce. Not peppery, but spicy nonetheless, I devoured as much as possible, while saving room for the sopa de pollo. This was the first moment that I mumbled ¡Azucar! under my breath. Filled with tender chicken, peppers, and miniature noodles, and with a chewy roll that was also ideal for sopping, I was quite pleased at having ordered this menu item.

Ropa Vieja

Ropa Vieja

Requiring some time before indulging the main dish, the server waited accordingly before bringing me a traditional Cuban dish that I usually order as a sandwich. The flavour of the shredded beef in a tomato base was mild, but it still was inviting enough that I refused to leave any. This was served with savoury black beans, sweet plantains, and rice. Thankful that the large party sitting not far from me was fully engaged in animated conversation, I was glad they did not hear me singing “Guantanamera” by Celia Cruz and mouthing ¡Azucar! Needless to say, these old clothes I liked a lot.

Flan de Vanilla

Flan de Vanilla

Now I was proper fed, but I was not yet finished. Per my server’s second recommendation, I had traditional flan de vanilla. Accompanied by another cafe con leche, I don’t know how I managed to walk upright after I was done. This was not some flan from the frozen section at a local market. I appreciated the caramel not being excessively sugary. And the flan had the texture of creamy quesillos. Also, having eaten so much already, the flan was just right for me being able to finish all without struggling.

Cohiba Cuban Cuisine is a medium sized restaurant with an “at home” atmosphere that I love. I went during late morning/early afternoon before the crowd began coming. Lucky for me because I got to not only enjoy the meal, but to at least get recommendations and even chat about Cuban food without there being any rush. There are a few Cuban restaurants I have gone to in Chicago and several that I will have to try in good time. But this was the first time that I couldn’t suppress my inner Celia Cruz. ¡Azucar!.

Cohiba Cuban Cuisine Menu, Reviews, Photos, Location and Info - Zomato

Pizza Capri, Hyde Park Haunt

Pizza Capri

When I lived in Hyde Park, several friends and I would block every Thursday to gather at any of the great restaurants in the neighbourhood. Given the multicultural environment in Hyde Park, there were restaurants representative accordingly. One of our favourites was Pizza Capri at 1501 E. 53rd Street. With so many Italian restaurants in Chicago having menus full of dishes with red sauces, Pizza Capri switched up a bit by adding cream sauces and other menu items that differ from the usual Italian restaurant fare.

Potato Soup, Bread, Olive Oil

Potato Soup, Bread, Olive Oil

Fast forward to 2015 and I had a craving for something to feast on from Pizza Capri. Opting to indulge a three course meal, I started with a cup of potato soup, along with the complimentary bread and olive oil accented with herbs. The potato soup popped with the flavour of potatoes and it was seasoned well enough that I didn’t miss any salt in the recipe. Instead of pasta, I ordered a small rosemary potato and chicken pizza. This was a complete deviation from a pizza with a tomato sauce, cheese, and toppings ranging from sausage, pepperoni, mushrooms, olives, and other ingredients. This pizza was simply divine. And with it being thin crust, it was hearty, but not to the point of me not being able to finish all of it.

Rosemary Potato and Chicken Pizza

Rosemary Potato and Chicken Pizza

Knowing that I was going to have a finale of coffee and dessert, I waited for about 15-20 minutes before having a cappuccino and a flourless chocolate cake. Just like I remember from my days past, the cappuccino was brewed well enough that I could take it without any sweeteners. As to the flourless chocolate cake, it was addictive. With the consistency of a mousse, atop a crème anglaise, topped with strawberries, and drizzled with chocolate syrup, it was the perfect companion to the cappuccino.

Cappuccino

Cappuccino

Flourless Chocolate Cake

Flourless Chocolate Cake

Since my first visit to Pizza Capri in the lat 90’s, the service and the high quality of the food have always been consistent. There are a few items on the menu that have classic red sauces and you can never fail by ordering any of the items. There are also specialty pizzas and other Italian dishes like alfredos and pasta in cream sauces that are also winners. But since my friends and I are now on different continents, whenever we have a reunion in Chicago, Pizza Capri is where we come together.

Pizza Capri Menu, Reviews, Photos, Location and Info - Zomato

Seadog Sushi Bar

Seadog Sushi BarHaving watched several photos of sushi on Instagram, it goes without saying that I was in a mood to work some chopsticks. While passing through Wicker Park, there were restaurants quickly filling up with customers who had departed work for the day. Many were probably trying to get into a warm building since Chicago went from tropical to near autumn in a matter of days. Well, not wanting to deal with crowds, I pulled out my cellphone, flipped through some more Instagram photos, and saw a few postings from a restaurant walking distance from where I was pondering what to eat. I quickly made my way to Seadog Sushi Bar at 1500 W. Division Street.

Sea Soup

Sea Soup

Having indeed arrived early enough, I had a window seat and enough room to navigate the table for some shots at different angles. Well, I cannot claim true foodie credibility without photographs of my dining experience. And I was glad to have wiggle room without being in anyone’s way or them in my compositions. Thanks to the sudden drop in temperature, I started with a pot of green tea and a bowl of sea soup. There was no shortage of shrimp, whitefish, and crab in the soup. The flavour of the broth reminded me of sweet soy sauce. The green tea balanced out the sweetness.

The Island

The Island

Spooky Maki

Spooky Maki

An appetizer that grabbed my eye was The Island. It was sushi, but prepared unlike any sushi that I have had before. This was a dish of crispy sushi rice atop ebi tempura. There was a honey mayonnaise in the recipe that gave the sushi a pop that I enjoyed without use of soy sauce. The interesting maki roll was the Spooky Maki. This sushi roll was made of unagi, jalapeno, and cilantro served with a spicy mayonnaise and unagi sauce. The unagi sauce was rather sweet. After patting much of the unagi sauce on the plate, the sushi pieces were delicious.

Green Tea

Green Tea

Seadog Sushi Bar seems like a quaint restaurant, not one that is boisterous and loud. Granted I went as soon as the doors opened for even dinner, there is a bit of a laid back feel in the atmosphere regardless. There is a BYOB policy, so for those who wish to imbibe a cocktail or a beer while feasting on sushi, they may bring their spirits and Seadog will provide glasses. Overall, it was a splendid experience. I will have to keep in mind that it may be wise to order dishes one at a time. I am discovering that a lot of restaurants deliver orders to the table rather quickly and you may not be done with one dish before another one arrives at the table. Seadog Sushi Bar abides by that Americanized way of service. Good sushi is not to be rushed.

Click to add a blog post for Seadog on Zomato

Kim Long Chinese Restaurant, Longing for More

Kim Long Chinese Restaurant

I have a ritual of going to Somethin’ Sweet Donuts every weekend for a doughnut fix. On my recent visit, I asked the cashier about Kim Long Restaurant, which is the restaurant next door at 5114 W. Fullerton Avenue. I was wondering if she had gone there. She gave me a modest, “It’s okay” response. I have not been a fan of restaurant Chinese food since I had some truly authentic Chinese food in 1991, so I am always leery of getting China Buffet quality food when I go to any Chinese eateries. Well, let’s just say that it was considerably better than okay. I mentally went back to 1991.

Hong Kong Milk Tea

Hong Kong Milk Tea

Hong Kong milk tea. Hot and sour soup. Salt and pepper shrimp. Shrimp in lobster sauce. I figured that I would at least sample something familiar and two dishes that I had not had before. The goal was the avoid general chicken, kung pao, egg foo young, orange chicken, and the usual Americanized fare.

Hot and Sour Soup

Hot and Sour Soup

First, I am hooked on the Hong Kong milk tea. It reminds me of a cross between bubble tea without the tapioca pearls and Thai iced tea without the smokiness. For the muggy temperatures we had been having in Chicago, it was ideal for cooling off from the humidity. The hot and sour soup had a lot more flavour to it than what I’ve had at Americanized Chinese restaurants. The bowl of soup seemed full of ingredients, not just a few items swimming in a pool of broth. And it was hearty, quite impossible to be flavourless.

Salt and Pepper Shrimp

Salt and Pepper Shrimp

The salt and pepper shrimp was a winner. I wasn’t expecting the head to be attached to the shrimp. I am accustomed to having to pull the shell from the tail, but having it on the head was a surprise. Once I got the shell off, it was all good. And there was a fair amount of meat in the head, packing a succulent wallop. I’m addicted to the shrimp in lobster sauce. This entrée came with snow peas, bamboo shoots, and mushrooms. The shrimp was not of the miniature variety, quite plump and fresh on the palate. Served with rice and spicy as requested, I can say without hesitation that my craving had been satisfied thoroughly.

Shrimp in Lobster Sauce

Shrimp in Lobster Sauce

When I was leaving, I saw an older woman who used to be at Somethin’ Sweet Donuts when I first started going there. She yelled at me jokingly to not leave the restaurant without speaking, just before commenting about me having trimmed my beard since the last time she had seen me. I had a long conversation before leaving. She mentioned that Somethin’ Sweet Donuts and Kim Long Restaurant are family owned. I guess my ritual now will be to go to Kim Long Chinese Restaurant for dinner and then to Somethin’ Sweet Donuts for my usual doughnut dessert fix.

Click to add a blog post for Kim Long Restaurant on Zomato