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.
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.
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.
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.
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.
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.
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.