Posts Tagged ‘Dining Away from the Desk’

Aloha, fellow blog readers! Thanks for following along, even though it’s been a minute since I’ve truly sat down to write a long post. Thanks to my number one (or possibly only) fan, my Mom, for always saying things like, “I sure wish you’d blog soon so I have something to read.” Point taken, yes, bloggers need to blog occasionally, and to my other loyal readers (still probably just Mom) – don’t worry, Mom has plenty of other available reading options, but I figure it IS time to let you know what I’ve been up to this fall, including three very memorable events: The Wicker Park Bucktown Chamber of Commerce Dinner Crawl, Tony & Tina’s Wedding & the opening of True Food Kitchen.

The Wicker Park Bucktown Chamber of Commerce Dinner Crawl

Let’s start with the Dinner Crawl, shall we? In September, the fabulous Wicker Park Bucktown Chamber of Commerce reached out to me to see if I had any interest in attending their Fall Dinner Crawl. Let’s just say I had a high to quite high level of interest, and before long, I’d secured two tickets for Main Squeeze and I to crawl along the Knife Route, which included the following restaurants:

The Pasta Bowl  |  Urbanbelly  |  Dove’s Luncheonette  |  Dimo’s Pizza  |  Feast Restaurant  |  Goddess & Grocer  |  Urban Icing  |  Coast Sushi Bar |
Red Door  |  Club Lucky

Excited didn’t even begin to cover how…excited…I was to be a part of this extravagant food tour of Bucktown/Wicker Park. While some of these are old favorites (Coast Sushi, anyone?!?!), a few were new to me, so that made the anticipation level even higher.

The gist of the crawl for any of the routes is that participating restaurants offer at least two small menu portions for crawlers to sample. Participating restaurants can also pair this with drink deals, but alcohol is not included in the price of the ticket. Please note the price of the ticket alone is WELL worth the money, as we got to try so many different restaurants and left totally stuffed. But, naturally, we also participated in the drink deals at most (all) of the restaurants.

First up on our tour was The Pasta Bowl. I’d been to their location on Clark, but had actually never made it to their Bucktown/WP shop, which opened about two years ago. I was slightly nervous about making The Pasta Bowl our first stop, because there was a long night of eating ahead of us, and I felt pasta would be A TRAP!!! so that I wouldn’t be able to eat as much as I wanted to, which was everything at every restaurant. We were greeted quickly, and served a lovely mini caprese salad, and YES!, a plate of pasta. The pasta was their signature dish, Farfalle Pollo, with grilled chicken, sun-dried tomatoes, garlic-buttered mushrooms, plum tomatoes, basil, parmesan, and their world famous house cream sauce.

The Pasta Bowl Chicago

The Pasta Bowl in Chicago

I vowed to eat only a few bites of it. I knew it was a trap.

…I ate all of it…and wished I could have had more. Damn, I’m the worst at dinner crawls.

Next up on our crawl was Dove’s Luncheonette. Have you been to Dove’s? It’s fantastic, but expect a wait during busy times, like brunch and weekends, as it’s pretty small inside. Despite being packed for the crawl, we managed to be seated immediately, and were served two delicious items. I wish I could tell you with 100% certainty what these items were, but it’s been awhile, and I’ve (of course) lost the evening’s menu.

Dove's Chicago

This was some type of zucchini/squash combo with a mole sauce. Yum!!

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….annnnnnnnd the torta with ham and cheese, pickled onion in a spicy sauce. Yes, I was beginning to feel stuffed.

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What to do when you’re feeling stuffed? Have a beer with your fried rice at Urban Belly, of course!! This was an exciting foamy treat!

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Continuing the drinking over at Feast, we tried the Mini Pimm’s Cup (how have I not had a Pimm’s cup before?!). It was outstanding!! We also had caprese skewers and salmon dip on rye baguettes.

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Then we went to Dimo’s and had the Mac n’ Cheese pizza. Cause calories be damned!

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And scarfed down some buffalo tots at Goddess & the Grocer…

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At this point we were supposed to go to Red Door and Urban Icing, but we were running out of time. We made the executive decision to unfortunately skip those two, and instead went to Coast where we were absolutely delighted to find that my FAVORITE SUSHI ROLL OF ALL TIME from Coast, my FAVORITE SUSHI RESTAURANT OF ALL TIME, was being featured. The White Dragon from Coast is easily one of my most craved foods ever!

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Last on our stop, but certainly not least, is neighborhood favorite Club Lucky. I could barely look at food at this point into the crawl, but Main Squeeze happily tucked into a giant plate of pasta, potatoes and chicken. Sigh.

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All in all, we had a ball on the dinner crawl, and we’ll DEFINITELY be doing it again next fall! Hope to see you there!

Tony & Tina’s Wedding

Next up on the list of must-see events is Tony & Tina’s Wedding. No, not just a random couple’s wedding we were invited to, Tony & Tina’s Wedding is an Off-Broadway completely interactive theater experience where the guests (audience members) participate in the wedding (play). We went on a Friday evening a few weeks ago and had a COMPLETE BLAST. We truly felt like we’d been to a wedding afterward!

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Here’s the scoop – Tony and Tina are two fictional Italian-American lovers from Queens, determined to be married in spite of more than a few crazy family members and friends. You, the audience, are invited to their big, dysFUNctional wedding, complete with church service and reception. The wedding service takes place at Resurrection Church in Lakeview, and the reception is at “Vinnie Black’s Coliseum,” just around the corner on Belmont. To be clear – Tony & Tina’s Wedding is a comedy in every sense of the word, and pokes fun at many Italian stereotypes. From Tina’s indomitable mother, to Tony’s spitfire “mother-in-law,” you run the gamut of big personalities. Tony & Tina’s wedding runs into February, and I promise you won’t be disappointed!

Oh look, here I am, dancing with Tony!

Oh look, here I am, dancing with Tony!

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True Food Kitchen

Next up – the opening of True Food Kitchen in River North. I was extremely lucky to have my parents along with me for their friends and family opening, and the extremely gracious and attentive staff made sure we tried a wide selection of their amazing, healthy menu. For those that aren’t familiar with True Food Kitchen, it’s a restaurant concept from Dr. Andrew Weil, as my Mom would say, the guy who helps make the shoes she wears (Vionics, for people with plantar fasciitis). He’s into clean, healthy eating and a proponent of the anti-inflammatory diet. True Food offers a wide variety of paleo friendly and gluten-free dishes, prepared with anti-inflammatory ingredients. Their slogan is “Honest food that tastes really good,” and yes, trust me, everything is SO fresh and amazing! Below is a brief sampling of what we had, and it is all OUTSTANDING. Mom and Dad loved it just as much as I did!

True Food Kitchen

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Ok, so now on to a recipe for today. Let’s end with a clean-eating soup from Dr. Andrew Weil. Just tuck this one away for the new year, if, like me, you’re basically on the pro-inflammatory diet for the next 2 weeks…

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Immunity Soup

Ingredients:

  • 1 1/2 teaspoons extra virgin olive oil
  • 2 large onions, thinly sliced
  • 3 garlic cloves, mashed
  • 1 tablespoon minced fresh ginger
  • 4 ounces shiitake mushrooms, stemmed and thinly sliced
  • 2 large carrots, thinly sliced on the bias
  • 2 1/2 pieces astragalus root  (about 15 inches total)
  • 10 cups mushroom stock
  • 2 tablespoons tamari or low sodium soy sauce
  • Salt
  • 2 cups broccoli florets
  • ½ cup chopped scallions1. In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and ginger and sauté until soft and translucent. Add the shiitakes, carrots, astragalus root, and Mushroom Stock. Bring to a low boil. Reduce the heat and simmer for 45 minutes.
    2. Add the tamari and adjust the seasoning with salt if needed. Add the broccoli florets and cook until tender, about 2 minutes.
    3. Remove the astragalus root pieces. Ladle the soup into bowls and garnish with the scallions before serving.

And one last note – do this!!

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Imagine turning your house into a restaurant for one night…literally. For some of us with beautiful showpiece kitchens and separate dining rooms, perhaps it wouldn’t be so difficult. For those of us in otherwise (quite) cramped Chicago quarters, it might be next to impossible. But perhaps you were provided with a local chef, all the right ingredients, the right amount of time to prepare your meal, beautiful dishes and servingware, tables and seating, and a staff to run food and pour drinks… Let’s just say, with enough help, anything is possible.

 

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Turning her home into a restaurant, very much quite literally, was Cara, our host for Morton Salt’s Next Door Chef in Chicago. Cara opened her doors to local chef Jason Vincent (Giant, Logan Square) and his crew, along with the team from Morton Salt to transform her home from the place you hang your hat, to a chic pop up restaurant known as Cara’s Place, serving a three course dinner for one night only.

Lucky enough to score an invite, my trusted companion (blog wife), Chrissy and I walked in, definitely not knowing what to expect. Had my own home been turned into a restaurant, you would have seen me likely semi-clothed, running around putting the finishing touches on outfit, hair and makeup, with a Monica Geller-esque bedroom holding all my worldly possessions out of sight of my guests. Something would almost definitely be on fire in the kitchen, and more than likely, I’d be swearing like a sailor and sweating profusely.

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None of that happened at Cara’s. We walked into an elegant scene that truly looked like a restaurant, a hostess greeted us and directed us to the bar, and I happily obliged, picking up the specialty cocktail of the evening, the Salty ‘Rita, prepared with gin instead of the standard tequila and served straight up with a rim of Morton’s Kosher Salt. Perhaps you know this salt – it’s the one in the blue box, and famously known for THE salt that rims margarita glasses. Yes, it’s amazing, and yes, the gin Salty Rita was certainly salty, but also very delicious. Oh, and Morton Kosher Salt – it’s NOT just for rimming your glasses.

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After mingling for a bit with some fellow familiar faces, we were seated for dinner service. The table was beautifully set, and we were lucky enough to eat dinner with Cara’s mom! We learned a bit about Cara, our elusive hostess, who at this point I assumed was trying desperately to squeeze herself into proper dinner attire while smearing eyeliner all over her lids. Oh wait – no, that would again have been me preparing a three course meal for a bunch of foodie strangers.

Still no sign of Cara, but ah! dinner was about to start. The first course was Brussels Sprouts with pears and pecorino cheese with a ginger almond dressing, finished with Morton Coarse Sea Salt. Don’t worry, this dish was as absolutely phenomenal as it sounded. It was the perfect way to start dinner, and the Rosé that accompanied the rest of dinner was the ideal drink accompaniment.

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The second course was somehow even better than the first, with a theme made for Thanksgiving. We were served roasted and brined turkey (yes!), spicy rice (yes!!) and the best sweet potatoes I’ve ever tasted (YES!!!). The turkey was beautifully plated, served over the spicy rice with the sweet potatoes on the side. The turkey was brined in Morton Kosher Salt, and the breast and thigh were rubbed with spices and more kosher salt. Served with a creamy cilantro sauce on top, and the spicy (oh yes, it was spicy) rice underneath, it was the perfect blend of mild and spicy, yin and yang. Kosher salt stole the show, as both the spicy rice, made with Thai chili, peanuts and cilantro, and the sweet potatoes, made with bacon, maple syrup, anchovy, parmesan and sour cream were also seasoned with the coarse salt. I just need to take a moment to bask in how absolutely delightful the sweet potatoes were – I’ve honestly never tasted anything like them, and I’ll be sure to post the recipe for you asap!

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After our second course we were full, but come on, I’ve always saved room for dessert, and was happy to find a giant (hey, like Jason Vincent’s restaurant!) chocolate chip cookie, dusted with kosher salt. Thin and crispy isn’t my idea of a great cookie, but somehow this thin cookieseemed to magically disappear. So much for saving any sort of calories on this meal. Maybe I’ll rethink my perspective on thin and crispy cookies.

During our dessert course, Cara came out from behind the kitchen doors, along with our executive chef for the evening, Jason Vincent. Cara couldn’t have been more welcoming, and a put-together and polished At Home Chef, unlike yours truly. They answered our questions, and while Chef Jason admitted that Cara had a lot of help, he also said they truly worked together to create the dishes. It took time to create and set up, but in the kitchen, they worked as a team.

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This whole experience made me stop to think that salt is one of those funny things that isn’t ever really the star of a meal, but it HAS to be there in order to be done right. A key phrase in our household growing up was “I didn’t add very much salt to this, so make sure you add it yourself.” But topping your dish with salt at the end just can’t compare to when salt is added during cooking, or adding a sprinkle of coarse salt at the end. Morton Salt not only makes kosher salt, which is preferred by chefs, and was certainly the salt star for our experience at Cara’s, but they also have coarse sea salt and fine sea salt. Both kosher and the coarse sea salt add texture to a dish when sprinkled on top, and fine sea salt dissolves quickly, making it perfect for blended meal elements, like soups, sauces and marinades.

If you can somehow be as calm, cool and collected as Cara, you can go to MortonSalt.com/NextDoorChef to download your own hosting kit complete with recipes and how-to steps to add that extra something to your meal. BONUS – for added fun, see if you can spot me in the video here:

And, hey, if you do host your own “Next Door Chef” party or have a recipe idea for using Morton Kosher or sea salt, post your photos using #NextDoorChef.

Dinner at Cara’s made me realize two things: 1) that I need to get myself over to Giant, Chef Jason Vincent’s restaurant in Logan Square, and 2) I somehow WILL recreate those sweet potatoes. Main Squeeze is going to be truly delighted to learn they take anchovies – he LOVES them and will gladly eat any leftovers right out of the can. Oh, and a bonus 3) I’m going to make myself a BIG margarita with extra Morton Kosher Salt.

* I was compensated by Morton Salt for this post. All opinions expressed here are my own.

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We arrived starving. It was finally Friday night in one of those long, nose-to-the-grindstone workweeks, the kind exacerbated by perpetually gloomy, freezing weather (side note – what’s up with the wind lately?!) and an adherence to a strict diet, a reminder that your soon-to-be 35 year-old metabolism finally called it quits and broke up with you, leaving you with the bittersweet memories of better days where you didn’t have to spend all of your free time tediously tracking every last living calorie into MyFitnessPal, and hell to pay on the scale if you dare surpass your paltry 1200 cal threshold.

porkchop chicago

Photo courtesy of Dish Destination

Carbs and calories be damned, we were going to eat some bbq. And while we were going to blog about it, we were not going to track it…or at least I wasn’t. I don’t know what Chrissy did.

Like I said, I was starving, and we (Chrissy, my blog wife and author of the incomparable Hungary Buddha Eats the World and I) arrived per the wonderful world of super famous food blogger networking to interview the restaurateur behind Porkchop Chicago, and dig in to some meats.

Now, when I say “proprietor of barbecue restaurants” what sort of mental picture do you conjure up? I, for one, think of someone perhaps Southern, someone who’s grown up on the stuff, with recipes passed down through the generations, guarded more closely than Bush’s secret family recipe for baked beans. I do not, however, think of a charming, pasta-loving Frenchman, with a soft spot for his former career in the mortgage and real estate industries, but that’s exactly who’s bringing you the incredible barbecue at Porkchop Chicago.

Jovanis Bouargoub moved to the U.S. and upon arriving, held almost every job possible in the restaurant industry. Having spent some time at Le Cordon Bleu in Paris, Bouragoub knew his way around the kitchen, and when he came to Chicago, knew after first driving down Chicago’s Restaurant Row

Jovanis Bouragoub

Photo courtesy of Yelp

on Randolph, that he would open his own restaurant there one day. After talking to him, he made it sound as easy as “I wanted to, so I did.” This was a common theme throughout the interview, and this line of thinking gave rise to Porkchop, established in 2011, the Frenchman’s take on a deeply enshrined American food tradition.

This was Chrissy and I’s first tag-team interview, and I’ve gotta say, we’re obviously destined for great things in this arena. As you’ll remember, I was STARVING, but the time flew by with Jovanis – he’s one of those people who genuinely loves what he does, with a warm, infectious spirit that is synonymous with the connotations of a good barbecue meal.

We learned a lot about the restaurateur during our sit-down, with Bouragoub speaking in memorable bytes such as “The food should look good, smell good, and taste better,” and “I’d double park for Stan’s Donuts” (PREACH). Here a few other things that are good to know about the man behind the meats.

C&K: Coming from a French background, what attracted you to barbecue? Is there a certain type of barbecue you’re serving at Porkchop, and how did you decide on the type to serve?

Bouragoub: I loved eating barbecue when I got to the U.S. Barbecue seemed like a challenge, because there are so many different styles, but I didn’t want to do one style or another – I wanted to start with a base, and then come up with my own recipes. What we do here is unique to this restaurant, and because I’m French, I did feel like I had something to prove.

C&K: What are some of the new trends in cooking and bbq that you hope to capitalize on at Porkchop?

Bouragoub: We do things a little differently around here – we experiment frequently with menu items, and we’re not afraid to have a wide menu selection, as long as it all tastes good and is obviously high quality. This has led to certain things you’re not going to find in every barbecue joint, including fried ribs, rib tips, bbq short rib and smoked fish. A few years ago we were challenged by Absolut Vodka to use their Chicago vodka [with olive and rosemary flavors] in a recipe or dish. It actually led to our Chicago sauce.

C&K: Well, that all sounds delicious, but what is your FAVORITE thing on the menu?

At this point it became clear that, like a father with his children, he wasn’t going to play favorites with his menu items, but we did get the marketing director’s opinion – hers is the fried chicken and cornbread with honey butter.

C&K: Ok, so you love all the food here, we get it, but what’s the best thing to drink with barbecue?

Bouragoub: Whiskey. Without a doubt. Porkchop is a whiskey bar with great barbecue. It doesn’t have to be your favorite drink, but it just goes really well with the menu. [Porkchop also teamed up with Angel’s Envy to create their own signature batch of bourbon.]

Porkchop Food Truck

Photo Courtesy of Rachelle Smiles

C&K: We know you’ve taken your food to the streets with a food truck. What’s happening with the truck, and what are some of the highlights?

Bouragoub: We’ve had the truck now for three years, and it was one of the first trucks that was licensed to be able to cook on-board. We’ve taken it to The Taste of Chicago, Lollapalooza, we do weddings, graduations and private events. We have a lot of fun with it.

C&K: When you’re out of your restaurants, do you cook much for yourself at home?

Bouragoub: Sometimes. I think everyone should cook and know how to do the basics. For me, I love pasta, it’s something we grew up eating regularly, and can be difficult to get right. If you make a dish and can eat it even when you’re not hungry, then you know you’ve created something good. [More on the pasta at the end, keep reading!]

C&K: Besides your own, what are some of the other restaurants in Chicago you love?

Bouragoub: I love breakfast and brunch, especially French toast. Sometimes we’ll go to Marmalade [a considerable hike, considering he lives in Hyde Park], we like Yolk and pancake houses in general.

C&K: So you like the sweet stuff. What are your junk foods of choice?

Bouragoub: Listen, no one in America is safe from junk food. It’s everywhere, and I’ve got small kids, we eat it. But I’ll tell you what – donuts, especially Stan’s, the Nutella one. The first time I drove by Stan’s, I thought “what is this?” and I double parked to go inside and check it out. I got the Nutella donut, and I thought “this isn’t going to be good, this isn’t going to be the real deal,” but let me tell you something – do yourself a favor and just get two of them right away. One to eat now, and the other to eat…right after.

C&K: And finally, if you could eat dinner with one person, dead or alive, who would you pick and what you have?

Bouragoub: Pasta. With bread. With Obama. I mean, he’s the President of the United States, you can’t really beat that.

And there you have it, folks. A guy from France, creating what I dare say is Chicago-style barbecue.

So, how did the barbecue stack up? Well, I whole-heartedly admit that this is one of my new favorite bbq places in the city, and having been around for 5 years, it’s not exactly new on the scene. How have I missed this?!

We started with the fried pickles and mac & cheese with pulled pork. Beers in hand (sorry, I’m not a whiskey lady, or maybe even a “lady” in general #notalady), we dug in.

Fried Pickles

Mac & Cheese Porkchop Chicago

Oh, yeah. This was not going in MyFitnessPal. It was DELICIOUS. Truly the best thing I’d eaten all week, which wasn’t exactly hard to top, but the mac & cheese hit all the right notes – creamy and cheesy, delicious smoked meat, perfect to be sauced. Oh, and the sauces at Porkchop?  They’re all thick, which is just how I like my sauces. Chrissy and I both loved the aforementioned Chicago sauce – the one made with vodka. Figures. The fried pickle slices were just a tad too thick for my liking, but the ranch that came with them was quite excellent.

For the main event, we chose the fried chicken sandwich and bbq short rib. I wasn’t expecting what showed up on our table.

BBQ Short Rib - Porkchop

That is a prehistoric chunk of man meat right there, but since we’ve already established that we’re not the “lady” type of ladies, we tore into it, with true devour power. So insanely good. The meat had more chew than I was expecting for a short rib, but in a most-excellent way, and the fried chicken was about as perfect as you could imagine. Obviously we were no longer starving, and decided to skip dessert, which for C and I, is practically unheard of. A restaurant that leaves me too full for dessert is a true winner.

Basically, I can’t wait to go back, and with six locations and a food truck, it’s likely that I’ll be able to find a Porkchop to satisfy my need for amazing Chicago bbq just around the corner.

Porkchop’s flagship restaurant is located at 941 W Randolph | Chicago, Illinois, with locations in the Loop, South Loop, Hyde Park & Navy Pier, and their newest location in Glenwood. Porkchop Chicago | 312.733.9333

Hey, hey, remember when I told you earlier that Jovanis’s favorite thing to make is pasta? Well, he was nice enough to share his recipe for Cajun Fettuccine with Chrissy, who nailed it in her kitchen, AND I got to eat it with her last night, and I can assure you, it’s super scrumptious.

CAJUN FETTUCCINECajun Pasta

Visit Chrissy over at The Hungary Buddha for the Cajun Fettuccine recipe!

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Ok, ok, confession time – every time I say the word “Meatball Hero,” “Jukebox Hero” plays in my mind and I naturally replace jukebox with meatball. It’s great, try it!

Meat. Ball. Hero with stars in my eyes! She took one bite, had stars in her eyes! Yes.

Stars in my eyes (and cartoon hearts popping above my head) pretty much accurately describes the way I felt about my visit to Meatball Hero in Chicago’s Lakeview neighborhood. We were excited to get the chef’s tasting and inside scoop from owner and chef, Atif. I was with my main squeeze, and we pulled up two stools at the counter and watched Chef Atif go to work,  preparing a plethora of menu items for us in his scratch kitchen – aka, a kitchen where everything is made from scratch. That’s right, sorry Subway, this meatball sub is a real hero.

First on the agenda, we had these little dandies:
Mushroom Risotto Balls - Meatball Hero

Those little guys are mushroom risotto balls with homemade marinara, and yes, they are fabulous – particularly for mushroom lovers like myself and the main squeeze. Just the right amount of creamy and fried, and the marinara sauce is the perfect accompaniment.

Mushroom Risotto Balls - Meatball HeroMushroom Risotto Balls - Meatball Hero

Up next were the Polenta Fries. Now, normally I like my fries to be…fries. You know:

Poh Tay Toes

Perhaps I’ve changed my mind, or at least when in Rome. Polenta fries – definitely worth a try. The texture is definitely different than a traditional fried potato, but could also be addicting, especially when dipped in the marinara.

Polenta Fries

Polenta Fries Chicago

At this point in time, Chef Atif started to prepare pasta for us, and I was crossing my fingers that what was heating in the skillet was the starter for alfredo sauce, and as luck would have it, I was totally right. AND THE FETTUCINI ALFREDO IS SO INCREDIBLY DELICIOUS. Made from scratch pasta – check. Made from scratch sauce – check. 30’s-something girl who is pasta starved and hasn’t had fettucini alfredo (other than of the crappy Lean Cuisine variety) in God knows when – check!

Fettucini Alfredo

Sorry, main squeeze, you’re getting, like, two bites. Eat that other one with the red sauce, this one is MINE.

Meatball Hero - Fettucini Alfredo

Disclaimer, the other one with the red sauce was delicious as well, but FETTUCINI ALFREDO. Oh, and the homemade focaccia is the best side to soak up any leftover pasta sauce.

Just when you think we’d be getting full (and we were), Chef Atif brings out the main event, the meatball heroes! We opted for the Red and Winged Hero, aka, beef and chicken meatballs. At this point, I need to let you all in on a little secret: Main Squeeze has worked in kitchens for a long time, and currently works in a pretty fancy schmancy one downtown. What I’m trying to say is that when I’m eating, I tend to bust out phrases like “OMG, THIS IS DELICIOUS and “Mmm, that’s sooo good” or the ever-popular “Give me more of that right now!!!!”, while Main Squeeze appreciates the finer points in dining, and was impressed with all the fresh herbs and quality of the ingredients. He pointed out the smoked mozzarella made the Red Hero much more interesting than a regular meatball sub (he was right), and that they were using really good quality olive oil in their dressings.

Meatball Hero Chicago

We were both really impressed with the homemade rolls the subs are served in, and Chef Atif let us know that in order to hollow out the bread, they developed their own special tool, after first using a few different kitchen items, including a folded and mangled baking pan. They’ve got it down now, and these hollowed out breads are the perfect vessel for holding in all the meatball deliciousness.

The meatballs themselves were outstanding – both were unique and tasted different than any meatball I’d ever had before.

Meatball Sub Chicago

A few important notes about Meatball Hero:

1. everything is homemade using really fresh, high-quality ingredients, and it makes a delicious difference.

2. It’s BYOB, so bring a bottle of red wine or tall boy, and devour a meatball sub with your love.

3. It’s pretty close to Wrigley, so if you’ve perhaps had a few brews and are stumbling home from a Cub’s game, stop in here on your way home instead of eating McDonalds or Taco Bell. 

4. They deliver.

5. You should try it – I would imagine it’s hard to be disappointed when everything we tried was fantastic.

 

Meatball Hero & Pasta is located at 3037 N. Clark Street in Chicago. 

Meatball Hero & Pasta | 773-348-3037

 

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There are many points in a blogger’s life that they’ll either a) be too busy to blog, b) will forget they have a blog, or c) don’t want to blog because their site is in terrible need of redesign, so it’s obviously easier to ignore entirely. In this case, all three of those points apply to my current situation, SO, let me tell the tale of an amazing evening at Weber Grill (quickly!) through photos.

If you haven’t been to Weber Grill, you should go. It’s particularly great for when your parents come to visit – it’s evocative of the original hipster Dad grilling out back drinking a beer (or a rum and coke, squeeze of lime), plus it’s DELICIOUS.

Without further ado, Weber Grill in photos:

Weber Grill Chicago Weber Grill Chicago Weber Grill Chicago Weber Grill Chicago IMG_3647 Weber Grill Chicago Weber Grill Chicago

Absolutely everything was beyond delicious, but the sea bass was the standout. On a very happy side note, it reminded me of this gem:

Weber Grill is located at 539 N State St, Chicago, IL 60654. Follow them on Twitter, or connect on Facebook.

Thank you to the good folks at Weber Grill for inviting the Windy City Blogger Collective for the Spring Menu Tasting!

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