Posts in the ‘Edgewater’ Category

Tanoshii, Andersonville

Friday, March 9th, 2012

Sushi Mike - Photo courtesy of Metromix Chicago

he said:

I can still remember the first time I tried sushi. It was a California roll and I was in college.  That first bite was so different, so unexpected, so delicious. Back then, sushi was an exotic dish. But that was a long time ago and sushi quickly became ubiquitous.

At first I was happy that you could buy it in the grocery store. What I didn’t stop to realize was that sushi just wasn’t special anymore. Not when you can pick it up next to the Van De Kamps.

Uncommon Sushi

I thought I knew all that sushi had in store for me, until I ate at Tanoshii. It was one of my first dates in Chicago with the lovely woman who is now my wife. That experience went much like every subsequent trip: we ordered two Mike’s Specials, told our waitress what kind of sushi we liked, and waited to see what we got.

The Mike of Mike’s Special is the owner. He’s also an amazing sushi chef. And when you order one of his specials, he creates for you whatever inspires him, based on the info you give him. I’ll often say I like spicy tuna and never have I gotten the same thing twice. He’ll do crazy things like add a chipotle mayo or a barbecue sauce, he’ll dice the tuna into a fine puree, he’ll add fried asparagus.

Same old unexpected

The last time we went, I indicated I liked spicy tuna, as usual. The dish that came back was unlike any sushi dish I could have ever dreamt of (not that I dream of sushi dishes). It was fashioned into rectangular pieces, with a bed of rice supporting fresh tuna, covered by shaved cucumber, caviar and a spicy, creamy sauce. Man, it was one of the best things I’ve ever eaten.

I’m constantly surprised, and not only because I don’t know what he’s going to do. It’s because the flavors are so perfectly paired, the presentation so unique, the dishes so inspired. It’s exactly what I believed sushi should always be, from my very first bite.

she said:

I went to Tanoshii the first week it opened – I lived around the corner at the time – and, like my husband, I experienced a sushi reawakening.  Since then, all other sushi restaurants have been left shivering in Tanoshii’s shadow.  Sushi Mike is an artist, no doubt about it.  I’ve never seen rolls prepared more artfully or presented more beautifully… and this is to say nothing of the way they taste.  Have you ever eaten something so flavorful and robust that your jawbones hurt a little?  It’s a pleasurable ache and I experience it every time I visit Sushi Mike.

Not surprisingly, I’m particularly in love with his vegetarian maki rolls.  At most places, I’m limited to two or three of the same snoozy choices.  Not so at Tanoshii.  I ask for vegetarian Mike’s Specials and I’ve never been disappointed.  At Mike’s, I’ve come to expect the unexpected.  My maki may show up flavored with Italian seasonings or looking more like chips and guacamole.  The rolls may be created from finely shaved pear or mango.  No matter what, they’re always incredible.

If you’ve never been to Tanoshii, stop whatever you’re doing and take off in a dead run towards Andersonville.  First, though, while you’re stretching, a few pieces of advice.

  1. Like an artist, Mike does take his time in creating his masterpieces.  Don’t expect things to be snappy at Tanoshii.  You may want to order some miso soup while you wait.
  2. While I strongly recommend you order Mike’s Specials rather than from the menu (which is composed of regular boring sushi choices), I must say that they don’t come cheap.  The specials range from $16-$22 and you don’t know how much yours will cost until you get the bill.
  3. If it were up to Mike, soy sauce and wasabi would be illegal. Nobody will mind if you use them on the regular menu items, but if you use them on his specials, everyone will hate you.
  4. Don’t forget to grab booze before you go.  It’s BYOB and the atmosphere is jolly, even if the ambiance is standard for a sushi establishment.  Offer Sushi Mike a shot of whatever you’re drinking.  I promise you he’ll accept and the plates will only get more creative as the night goes on.

Okay, that should to it.  Ready, set, go.

 


Buon Appetito – Our Favorite Italian Restaurants

Wednesday, April 27th, 2011

we say:

Supposedly, if you give a baby hundreds of toys to choose from, he’ll get totally overwhelmed and not play with a single one.  We, like spoiled rotten babies, have had a similar reaction to reviewing Chicago’s Italian restaurants.  Chicago is home to some of the best Italian cuisine in the country, but where do we begin when there are literally thousands of Italian restaurants, one on almost every corner?  And how can we compare a place like Spiaggia to a neighborhood osteria?  And what about pizza? Pizza!  And how many Italian restaurant reviews will you, our friends, read before you fall asleep or abandon us forever?  Life is so complicated; we’ll just do our best and hope you like us anyway.  Andiamo.

Our Top Five:

  1. Enoteca Roma (Wicker Park) – We love this small, somewhat low-key (for Wicker Park) eatery for its incredibly flavorful bruschettas, cheeses and pastas.  We love the family-style approach and the way they pour their polenta onto marble slabs.  We love their patio too.   Really though, there’s no trick to why they’re first on our list; the food is superior and that’s what matters.
  2. Rose Angelis (Lincoln Park) - We doubt you’ll find this one on many other Best Italian lists, but you should.  It’s hard to beat Rose Angelis’  huge portions of hearty, homemade pasta.   Formerly the first floor of a home, the cozy layout and setting will charm your pants off (they’ll already be unbuttoned to make room for your pasta baby).  As impossible as it may seem, try to leave room for one of their spectacular desserts.
  3. Piccolo Sogno (River West) – A “little dream” come true.  This upscale Northern Italian restaurant’s menu is as fabulous as its decor.  An impressive place to take out-of-towners, but make your reservation well in advance.  Their mozzarella cheese melts on the tongue and their wine list is impeccable.  They use authentic ingredients combined in wonderful ways, presented artfully.  If you go to their website, be prepared to rock out to some dramatic Italian crooning that starts off like a smooth jazz rendition of the theme song from St. Elmo’s Fire.
  4. Anteprima (Andersonville) - This one almost didn’t make the cut because one of us finds it underwhelming, but here it is, numero quattro, and nobody has to sleep on the couch.  Everyone’s a winner!  Anteprima serves rustic Italian dishes with local, seasonally-inspired ingredients.  The atmosphere is warm and cheerful and totally unpretentious.  They also make their own limoncello. Yum.
  5. Cibo Matto (Loop) and Pelago (Gold Coast) – Between these two, it’s toss up.  Both are trendy and oozing with swank.  Cibo Matto is located in the ultra-hip Wit hotel; Pelago in the boutique Raffaello Hotel.  Cibo Matto is over-the-top stylish while Pelago is more reserved and sophisticated.  Both serve Italian gourmet with a modern twist.  We suggest the Pollo a Griglia at Cibo Matto and the fettuccine with truffles at Pelago.

Our Favorites (In A League of Their Own):

Our Favorite Neapolitan-style (woodfire oven) PizzaAntica Pizzeria (Andersonville)

Our Favorite Italian Sandwiches – Narrowly beating out the neighborhood fave, Piatto Pronto (Edgewater) is L’Apetito Imported Italian Foods (Near North Side).   Check out this Italian deli and delicacy store and get an amazing sandwich to go.  Avoid the tourist trap in the Hancock and stop by the deli in the cathedral district. We suggest Il Parma. It’s topped with the best fresh mozzarella to squeeze it’s way between two slices of bread.

Our favorite Italian Chicagoan – This Guy:

We’re still in search of our favorite gelato.  Got tips?

If we missed one of your faves, use the comment section to let us know.  We’d love to try it …  or tell you why we omitted it (probably because of the weird smell and the cockroaches).  In the meantime, we’ll just be sitting here, staring at our toys and throwing temper tantrums.


Jin Ju, Andersonville

Tuesday, December 14th, 2010

he said:

The problem with food these days is that there is just no danger. In days of yore, going out to eat meant risking the tusks of a mastodon. These days, dining danger is pretty much limited to a steak knife falling into your lap.

But that’s not the case with Korean food. Entering a Korean restaurant is like playing a real life game of hot potato. From the barbecue pit right in the middle of your table to magma-hot bowls of food, you should feel more nervous than a hog-tied steer on branding day.

Now that’s what I call an entertaining meal.

Hot Pots

Which brings me to Jin Ju in Andersonville. Korean food is a favorite of mine, and I was surprised that my wife had never eaten there. It seems like one of the few places in our neighborhood where she hasn’t been.

My favorite Korean dish is dol sot bi bim bap, a mixture of rice, beef, beans sprouts, spinach, carrots, shiitake mushrooms, shredded radish, green leaf lettuce, fried egg and a spicy red pepper paste sauce, served in a sizzling  bowl.

It’s plopped down in front of you, you mix it up with your chopsticks, and everything cooks  together. The hot bowl brings it all to a tasty state of golden, brown and delicious. My favorite part is the slightly charred rice that’s spent too much time at the bottom. It’s hard and crunchy, almost a fried taste, unlike any rice I’ve found elsewhere.

Less sizzle, more taste

Before I forget, let me get to the non-sizzling part of the meal. We started with the kim chee pajun, which is a fried scallion pancake with kim chee in it. Holy crap. So good. Would have been happy if the meal ended right then and there.

Our meals came with traditional Korean sides, including kim chee, which is another reason I love Korean cuisine. I don’t know what all these little dishes are called, but I find them all so tasty. Most of them feature a sharp, fresh taste from the vegetables, with a hotness to  balance out the flavor.

Jin Ju is spare and dark, making for a strange empty dance-club-like atmosphere on a Monday evening. But whatever, the service was great and the food was good, so I don’t mind. Plus, they have Korean beers! I tried an OB and a Hite, both firsts for me. Granted, they tasted a lot like a Miller Lite.

I’m so excited that this place is in our hoody. And the extra fried egg on top is that there’s one place in the neighborhood that I can claim to have introduced my wife to.

she said:

A hog-tied steer, eh?  Oddly, when I’m looking for a good dining experience,  I usually don’t think about danger.  Ambience?  Yep.  Delicious menu?  For sure.  Danger? Not so much, although  sometimes I get it anyway   (see purse fire / Otom post).

For years, I’ve associated Korean food with heavy meat eating (which is kinda dangerous, right?)  and have, therefore, shied away from it.  What a crying shame.  As it turns out, if Jin Ju is an accurate representation (and it very well may not be), there’s a whole lot I can eat.  Unlike my husband, I’m somewhat unfamiliar with Korean cuisine.  Here’s what I know to be true:

  1. There are usually a lot of sides.
  2. The most popular dish is bi bim bop, which is fun to eat and even more fun to say.  I like to wiggle my hips as I do so (as I say it, not as I eat it).
  3. A lot of the food, especially veggies, are fermented so they taste tangy and pickley and spicy all at once.

Bi Bim Bop, courtesy of iFood

About the whole fermentation thing.  I disagree that fermented veggies taste fresh.  Sharp, yes.  Fresh, no. The truth is, I don’t really like kim chee, which I know is downright sinful according to most Korean-food lovers, but I think fermented things taste, well, like they’ve been fermented.  And that’s the opposite of fresh.

No matter.  My san chae bi bim bop (which you can say with hip motion or while playing a set of air drums),  featured the same ingredients he listed above, minus the beef, and was incredible.  The fried pancake appetizer was one of the most flavorful dishes I’ve ever had.  For serious.

I enjoyed the hip (used as an adjective this time) minimalism and low-light.  I also enjoyed our waiter, who inexplicably placed his hand on my shoulder each time he addressed me.

Oh, and Jin Ju serves lychee martinis, which I loooove.  The flesh of a lychee fruit, in case you don’t know, is translucent and white and oh-so-sweet.  I couldn’t taste a trace of alcohol in my tini, which could be dangerous, but the sweetness was a wonderful counterbalance to my spicy dish and the booze (there must have been some in there, after all) helped make the shoulder touching a little less awkward.

Jin Ju will probably become a regular spot for us and I guarantee that each time we go, a certain somebody will remind me that he discovered it, which could get dangerous.


Acre, Andersonville

Tuesday, November 23rd, 2010

Photo courtesy of Urban Daddy

he said:

It seemed to happen overnight.  Charlie’s Ale House turned into Acre.  Charlie’s had been a quiet Andersonville mainstay for a long time. People seemed to like it, despite its quasi-Applebee’s atmosphere and menu.   But let’s not dwell on the past.

Thankfully, the new owners left the antique bar and beautiful old light fixtures. As near as I can tell, they didn’t do much to the interior, other than take down some decorations and slap some gray paint on the walls. It has a similar feel, though it’s  a bit more austere than good old Charlie’s.

As it turns out, the new owners aren’t exactly new.  The fine folks behind Anteprima are in charge now. What I didn’t know until I read this article was that they owned Charlie’s all along. Apparently, they’re just updating things and bringing over the chef from Anteprima to enliven the menu.

Acre is split into two restaurants. The Tap Room and the Dining Room have two completely different menus, and separate kitchens.  On one side: upscale pub grub and flat-screen TVs. On the other: American gourmet, fireplaces and artwork.  You can’t order from the Dining Room menu if you’re eating in the Tap Room, and vice versa.

The Tap Room

The beer menu is awesome. Not Hopleaf awesome, but there’s thirty beers on taps and a plethora of bottles. Our meal started with the baked feta, which was really good. Creamy and a bit tart, with a texture of cottage cheese.

Things went downhill fast when we got to the main dish. I ordered the turkey pastrami, and was kicking myself for not going with the burger.  Having lived in New York City, I  expect a pastrami sandwich to be loaded with artery-clogging goodness. What landed in front of me had as much girth as a PB&J. There were two slices of turkey pastrami between the bread. Seriously–two fricking slices. It tasted bland, and everything else on the sandwich overpowered the meat. My imaginary Jewish grandmother would be appalled.

The Dining Room

Meanwhile, on the other side of the wall…

Much better experience. If this was one of those old westerns, where the sheriff draws a line in the sand and says “which side are you on?”, I’d go with the Dining Room. Even though there are no flat screen TVs showing sporting events.

Here, I ordered the Amish chicken breast, and it was perfect. Tender and juicy, perfectly seasoned, and with one of the crispiest, tastiest skins I’ve ever had. I can’t say enough.

And the service matched the food. Whereas in the Tap Room, I’d label the staff as a little “unconcerned,” in the Dining Room, our waiter was attentive and knowledgeable.

I’ve never been to a place with a split personality, but I’d say Acre has one. Good and bad, fine dining and pub grub, delicious and disappointing. It’s hard to know what to make of this place.

There’s definitely enough potential here to warrant many return trips.  I hope they figure out a more consistent approach.   I feel like the neighborhood has traded a bedrock institution for something with more promise, but also more frustration. Each time I go, I’ll be hoping for the former, but preparing myself for the latter.

she said:

He’s right, Acre does seem a tad schizo with its two-restaurants-in-one approach.  My hunch: they’re hedging their bets with Charlie’s devotees.  The Tap Room menu is way more sophisticated than Charlie’s menu, but it hasn’t lost its hearty comfort-food appeal or its reasonable prices.  I was a huge fan of that feta dish he mentioned, but it wasn’t on the menu the last time we visited.  The selection changes daily, depending on what’s in season.  A good thing, no doubt, but be careful with your heart and don’t get too attached.

While I’m all about swapping fish sticks for oysters on the half-shell (which are actually on the menu), my sense is that the Tap Room is still finding its sea legs.  In addition to shabby service, my vegetarian mac and cheese came sprinkled with bacon bits, but there were so few that I’m pretty sure they caught their mistake and tried to remove the the evidence.  I’m on to you, Tap Room.  Like a hawk.  Oh also, when the waiter took my dish away, he dropped the cheesy spoon onto my dress.  Accidents happen, but the dish should have been taken off the bill.

The Dining Room has its act together, though.  I had the turnip graten and the celery root risotto.  Both were divine and both came topped with a hard-boiled quail egg, a fact for which I have no explanation.  The decor is rustic and modern (don’t listen to my guy; it’s changed drastically), with tractor seats and wagon wheels on the walls.

We’ve been to Acre three times since it opened up a month ago.  I forgave the mac and cheese incident and am very excited about our new neighbor.   Don’t get me wrong, Charlie’s was alright, I guess, but – sorry, Charlie – Acre is just so much cooler.


Gaztro Wagon, Edgewater (for now!)

Thursday, July 29th, 2010

(This is not an image of the gaztro wagon.  I just think it's neat.)

she said:

The other day, my brother asked me why Chicago doesn’t have food trucks.  He’s a college student in Philly, where food trucks abound and are his primary food source.  At the time,  I was stumped.  It’s a good question.  Why wouldn’t Chicago – a city known for the quality and quantity of its restaurants, a place that prides itself on culinary cutting edginess - be a part of this trend?  Why wouldn’t we embrace an amenity that so many other major cities have enjoyed for years?

I did some research.   There is an answer.   In Chicago, food trucks are illegal.  Sort of.  Can you sell food from a truck?  Yes. Otherwise what would you tell all the children (think of the children!) who, upon hearing the tinny chime of pop-goes-the weasel, drop whatever they’re doing, no matter how important, and run for blocks in a mad and desperate search for ice cream?  Luckily, you needn’t tell them anything because selling food from a truck is Daley-approved, as long as the food isn’t prepared (in any way, shape or form) inside the truck itself.

So, technically, that answers the question of why we don’t have said trucks, but it’s not good enough for me.  Apparently I’m not alone.  As it turns out, there is an entire mobile food movement and the revolution has been brewing right under my nose.  Who knew?  (Lots of people, I guarantee.)  Anyway, Chef Matt Maroni, the founder of Chicago Food Trucks, is at the head of this movement and he’s opened up a sandwich shop, the Gaztro Wagon,  just around the corner.  His approach targets an urban market with a focus on naan-wiches (sandwiches made with Indian flatbread, rather than sand), filled with interesting options like wild boar belly, pork shoulder and even New England Lobster.  As of a few days ago, the “wagon” was a small stationary storefront with limited seating, but the plan is for the operation to go mobile and become a fully functioning travelling restaurant with limitless seating.  You’ll even be able to follow the wagon via Twitter or sign up to receive text alerts on their current location.   First, Maroni’s proposal to change the current restrictions must be accepted by city council.  In the meantime (and this is breaking news), he’ll be able to sell, but not prepare,  his naan-wiches from the truck.  This compromise will require him to reload at the Edgewater store every few hours.  It’s a work in progress, but one with a whole lot of momentum.  Pun intended.

As for the naan-wiches, they sure are tasty.  I went with my friend Laura (my guy was working, so I got him one to go).  We split the portabella naan-wich – which was filled with arugula pesto, goat cheese, and roasted shallots on top of a very flavorful and meaty portabella mushroom – and the vegetarian cappicola (hold the cappicola), filled with fresh mozzarella, basil and tomato.  On the side, we ordered a bag of homemade plantain chips.  (A woman behind the counter peeled and sliced box after box of fresh plantains while we ate.)   The chips, cut length-wise, were sprinkled in sea salt, and served with a pureed herb dip that looks like pesto but tastes like it contains mint, sage, ginger and vinegar.  I’m guessing - I asked what was in the sauce and was told, ”herbs.”

Laura and I also ordered a container of refreshing watermelon gazpacho, perfect for a hot summer day, but even more perfect for a hot summer day spent in the beautiful streets of this beautiful city.  Gaztro Wagon, yummy as it was, probably isn’t a destination spot, but that’s the whole point.  They’ll bring the delicious to you. 

he said:

As a former New Yorker, let me say I approve of all sorts of food trucks. I didn’t love hot dog carts (dirty water dogs, we called them) but halal trucks are the bomb. I still remember making post-bar cab stops at a food truck in midtown and having to wait in a line of other cabs for the chicken shawarma.

So when my beautiful lady told me she was going to pick up some food at a gastro-wagon of some sort, I was thrilled. I took a look at the menu and knew right off that I was going to love the slow-roasted lamb with gyro fixings.

Don’t know much about gastronomy

As she said, I was stuck at home working. I didn’t get to experience any of it, other than the food. You can imagine, can’t you dear reader, why it was somewhat confusing when she tried to explain to me that the Gaztro Wagon wasn’t a wagon? I mean, it has the word wagon right in it. It should have some mode of transport. The more I sought clarity on this issue, the less helpful she was.  I think she was hungry.

But I do know that I love the food

Thank goodness I had my delicious naan-wich to help me deal with my frustration. I was entirely right about the lamb with gyro fixings. It was awesome. The lamb was amazing, cooked perfectly. They could have served that meat in a steakhouse. And the fresh tomatoes (baked a little bit, I believe) and tzatziki sauce were awesome. It was the most delicious, well-made gyro I’ve ever had.

If I had one quibble, it was that the naan didn’t do much for me as a bread. I couldn’t tell much difference between it and a pita. But honestly, with the tastiness going on inside the bread, I wasn’t paying that much attention.

Thankfully, I also got to try a couple plantain chips. Equally awesome. The herb sauce was amazing. My coworker tried a bite, pointed at the sauce and said, “Now that’s something I won’t be able to live without.”

Maybe one of these days I’ll actually see the Gaztro Wagon on the street.  I have high hopes for the mobile food revolution.  Maybe I’ll even be able to find me some some shawarma.


Ethiopian Diamond, Edgewater

Tuesday, April 13th, 2010

she said:

The Ethiopian Diamond and I go way back.  It was at this auditorium-sized restaurant that I had my first taste of Ethiopian food.  I was a freshman in college; it was a year of many new experiences, but we’re sticking to Ethiopian food for the purposes of this blog.  Like many things in my freshman life, the Diamond was decked out in Rasta colors.  The paint job has changed since then, but the amazing food has not.  Nor has the clientele.  I still see the same group of Ethiopian men gathered around the large TV in the back.  Usually, it’s tuned to soccer. 

You may want to skip this paragraph if you’re an Ethiopian food aficionado.  We’re about to begin our Ethiopian Food 101 lesson for readers who might be less familiar.  Still with me?  Comfortable?  Here we go… adjusting glasses, clearing throat…  Ethiopian food is characterized by the communal dining experience.  All the food is served on one large plate and is accompanied by injera, which is spongy pancake-like bread that tastes a little bit like sourdough (more on this later).  You use the injera to scoop up the food with your fingers.  The food comes in the form of a stew (or that’s what the Diamond menu compares it too, though I think it’s thicker than what most people would consider stew-consistency) called watt or alicha.  Watt is relatively spicy.  Alicha is quite mild.  Both are composed of chicken, beef, fish, lamb or vegetables.  The vegetables vary widely because vegetarian eating is a significant component of Ethiopian cuisine. 

When I visit Ethiopian Diamond, I order the Veggie Combo or the Vegetarian Taste of Ethiopia.  Doing this saves me from having to choose just one of their eleven incredible vegetarian dishes.  Here’s a little trick: if you convince your dining partner to share two Veggie Combos, you can pick six different dishes (three each).  My Guy is more easily persuaded after a glass or two of their delicious honey wine.

 Among my favorite vegetarian dishes: Yesimir Watt Spicy (spicy red lentils), Kik Alicha (yellow split peas), Gomen (collard greens) and Quosta (spinach). 

I notice that almost every dish is “simmered with onion and garlic” and most utilize ginger in some way.  Interestingly, onion, garlic and ginger are never the predominant tastes.  The magic comes from the Ethiopian spices, though they’re never specifically identified on the menu.  They have a unique flavor that you need to try for yourself.

Vegans, come hungry.  All the vegetarian dishes are free of eggs, butter, milk and honey. Gluten intolerant?  No problem.*  The injera is made of teff (it’s fermented, hence the sour taste), a grain that is generally a-okay for people with celiac disase.   Actually, teff is a rockstar grain.  It’s high in fiber and contains iron, calcium and potassium.

So, a lot of what I’ve said in this post is true for most Ethiopian restaurants.  What makes Ethiopian Diamond special is simply that their food tastes better than all the rest.  And they have a huge selection.  And their portions are large and satisfying.  In fact, I had leftovers from our last visit.  I’ve been looking forward to eating them all day.  Unfortunately, somebody picked today to clean out the refrigerator** while I was working late.  I’m not pointing fingers, but I’m pretty sure it wasn’t our cats.

*This is a food blog, not a medical journal.  If you’ve got gluten issues, you should trust someone who knows more than I do about it. 

**Seriously, he’s never once cleaned out the fridge.  Not until today.  What a coinkydink.

he said:

I never thought I’d like Ethiopian food.  Don’t ask me why.  Let’s just say I grew up a picky eater. But we’ve gone to the Diamond enough that it’s one of our go-to spots. (That’s right, I called it the Diamond. It’s reached one-word status.)

I usually just go with whatever my beautiful Gal tells me I’m going to like, which means vegetarian. And even though she’s usually wrong about everything, like everything she just wrote above, she can pick out some good dishes.

High Wattage

The last time we went, this past week, I decided to try a meat dish. I had been scared off since the first time I had one of their meat dishes, the zilzil tibs. That beef dish came out stringy and dry. So I’d been staying away, which is a shame, because “zilzil” is just about the most fun word to say. Go ahead, say it…You’re smiling right now aren’t you?

Anyway, back to my point. I had the Yebeg Tibs Watt, a  spicy lamb stew. It was delicious. The meat was tender and moist, the sauce a perfect accompaniment. I loved it.

Injera turns everything into fingerfood

Before I finish this post and continue with my helpful household chores, I need to say that I love the injera. It’s the tastiest thing. And I love not using utensils. I’m going to start using it for everything I eat–spaghetti, soup, pudding… If only I had known there was some in our refrigerator, but how could I?  Gal had a half dozen leftover boxes in there.  I wasn’t about to start sniffing around.


Indie Cafe, Edgewater

Saturday, March 27th, 2010

she said:

Indie Cafe is one of my favorite restaurants on the North side of Chicago, if not my hands-down numero uno.  It’s certainly my favorite Thai place.

While sitting in Indie Cafe, whether it’s with Guy or a group of girlfriends, I often notice a certain bustling energy.  There is, for lack of a better word, a scene.  It’s clear that everyone in the room loves being there.

Although Indie is low key, the decor is quite stylish, with cool artwork and romantic lighting.  The food is so artfully presented and delicious, it’s hard to believe it’s so affordable.  Everything about being there says high-end dining.  Everything except the prices.

Generally, I order from the Thai menu, though their sushi menu is equally large and impressive.   My friends who order the sushi are addicted, but I find the Thai curries to be totally irresistible.   The Panang and the Indie Signature Curries are at the top of my list.  Both are nutty and intensely flavorful; the Panang is a bit spicier.  Guy doesn’t like curries very much.  More for me, sucka!

The crab rangoon is also top notch – and this from a girl who doesn’t eat much seafood – as is the Tom Ka Kai, a sweet and sour coconut broth soup.  I substitute the chicken with tofu.

For dessert, try a mochi ice cream ball.  My favorite is the green tea.

And, if you still need convincing, Indie is BYOB so you can stop in the nearby Dominick’s or the liquor store around the corner and grab a bottle or two.

I don’t have a single complaint about this gem of a restaurant.  I love it so much; maybe I’ll marry it.

he said:

I like when we get Indie as take-out. They serve good Thai food, but when I’m in there I feel like they’re trying to play dress up.

Let me explain, because I don’t want to suggest that they’re food isn’t good. It’s excellent. I almost always get pad thai or chicken fried rice. And my preference for those two colors my experience.

Pad thai and chicken fried rice are comfort food. They’re great as take out. When I eat them in a restaurant, I like it when the setting is as low key as the meal. While the ambience is nice at Indie, it’s unnecessary in my mind.

Of all the Thai take out I’ve had in Andersonville and Edgewater, Indie has the best. Last time we ordered it through GrubHub (which is a great website that lets you order food online; but you already knew that right?) and it came quickly and was delicious as usual. And when I eat it in the comfort of my home, the ambience is just right.


Antica Pizzeria, Edgewater

Tuesday, December 1st, 2009

she said:

Gotta start somewhere, so why not down the street at our neighborhood pizza joint, Antica Pizzeria? I find myself dining at this peach of an eatery a few times a month, sometimes with Guy, sometimes with girlfriends. So, far I’ve never been disappointed. First of all, Mario (pictured right), the owner is awesome. I get the old one, two, Ciao, Bella! double cheek kiss every time I walk through the door. It’s BYOB, which always scores points in my book (though I might advise that you pick up a bottle or three on your way – the place across the street, though convenient, has a pretty limited selection). Half the time I go there, I end up sharing drinks with the tables around me like we’re all a big Italian family. It’s a warm and fuzzy neighborhood place and when I’m there, I feel like part of the community. A single tear trickles down my face. Seriously though, check it out. They’ll make room for you. Mario might even join you for a glass of wine. He prefers red.

Oh, and while you’re there, might I make a few recommendations? There’s no shortage of accolades for the Neapolitan style pizza. In case you’re not familiar, that’s the kind that’s cooked in a wood burning oven. The crust is thin and crisp. Each pizza is intended to serve one, but feel free to share. Parma is my favorite – I replace the prosciutto for capers, though generally Mario isn’t a big fan of substitutions. The bruschetta is also surprisingly tasty. I never order bruschetta (I think I overdosed in the 90′s), but Mario dropped a plate off for free and – hot damn – it’s really good. Like much of the menu, it changes seasonally. And finally, if you like truffle oil (I’d bathe in it if I could), try the Risotto Con Fungi Porcini. Really, I’ve never had a dish I didn’t like. Almost everything is homemade and lots of ingredients are imported from Italy. As with with most Italian places, there are lots of vegetarian offerings. Added bonus: he makes all the soups (so far in my experience) with veggie broth. Go Mario.

he said:

The first thing you notice when you walk in to Antica Pizzeria is the warmth. And that’s not just from the wood burning oven that’s cranking out those pizzas. It’s also the warmth of the owner, Mario, and his staff. Personal service is big here.

Of course, I’m just going through my first Chicago winter now and about the only thing I’m looking for these days is warmth.

Anyways, I’ve only eaten here twice, but I’ve loved it both times. Gal has been countless times, so the staff knows her right when she walks in. I think they look at me with questioning eyes—they love her and want to make sure I’m treating her right. And so I always leave good tips.

Wood Fired Pizzas

I’ve gotten the pizza both times, and both times it’s been great. The crispy crust has hints of the smoke from the wood. The ratio of cheese, sauce and crust is perfect.

The first time, the Quattro Stagioni, cooked with artichoke hearts, olives and mushrooms, then topped with prosciutto di parma. A salty treat, but each slice was a handful.

The second, the good old Pizza Margherita, which was excellent in its simplicity.

Grilled Calamari

The most amazing dish I’ve had so far was the grilled calamari appetizer. I’d never had calamari grilled before, only the fried calamari you get at bar and grilles. I wasn’t sure what to expect, maybe something similar to the rubbery fried rings I knew. I was blown away.

The texture of the meat was similar to the fried stuff, but I’d call it bouncy instead of rubbery. I know that probably sounds weird, but it had a mouth feel that I can only describe as exciting. And without the fried skin, I really tasted the meat, which was very tasty. I recommend this dish.

So I think it’s safe to say that we’ll be back. If not, the staff might come knocking on our doors and drag us back anyway.