Art in Action at Terzo Piano

This was a crazy wedding-filled weekend, but don't worry... I still managed to eat, experience and analyze. (Unfortunately, given the occasion, I refrained from attacking some of the venues/food with my normal paparazzi-style zeal. Sorry, peeps. Gives you a great reason to get out and see some of these places for yourselves!)

Friday night, I went to Terzo Piano for my friend Mary Eileen's rehearsal dinner. Terzo Piano is the new restaurant on the third floor of the Modern Wing at the Art Institute. The literal translation of "terzo piano" is "third floor" in Italian, but it's also a play on the the designer of the Modern Wing's name, Renzo Piano. The cuisine is modern Italian and the head chef is heralded Chicago restaurateur Tony Mantuano, of Spiaggia and The Purple Pig acclaim.

I was instantly struck by the beauty of the space, which is absolutely in keeping with the modern, artistic aesthetic that marks the Modern Wing. In addition to the stylish interior dining space, there's an amazing patio where guests enjoyed cocktails before dinner and caught the last of the Tall Ships fireworks after our meal. (Normally, this outdoor space has seating for 60 lucky ladies and gentlemen to dine al fresco.)

Obviously, since I was there for an event instead of dining off of their regular menu, my experience was a little unusual. However, based on this experience, I can say this: I would go back to try the regular restaurant offerings at any time. The presentation was as artistic as you'd expect when dining in the home of so many great works. Everything I tried was as beautiful as it was tasty.

The passed hors d'oeuvres were solid, the salad was fresh and balanced, and the beef entree option was outstanding. This is a feat, considering that beef entrees oten come out overly well-done at events where the meals are not ordered a la carte. Not so here: the beef tenderloin was served (artfully, of course) at a perfect medium to medium-rare and it was delicious. Lastly, their fudgy chocolate pie was impeccable. I think I may have detected a pretzel crust... Amazing.

Something to know: the hours at Terzo Piano are a little unconventional. The space is open for lunch Monday through Sunday, but dinner service happens only once a week -- on Thursday. Given these hours of operation, they must do an extraordinary amount of private events. After my Friday evening experience, I am happy to say that they do them very, very well.

For more information on Terzo Piano, click here.

Gaztro-Wagon: It's Naanwich Time!

To my delight, the Gaztro-Wagon made its way to the Merchandise Mart for lunch today. When my fabulous client called to make sure I was aware of its impending arrival, I grabbed two of my fave foodie co-workers and made a mad dash for the truck.

As we approached, we could already see a line growing down the block. People were literally racing there to get a spot. It was complete and utter madness. However, once you scored a position in line, everything moved like a well-oiled machine. This Matt Maroni character is brilliant -- and has to be doing extremely well for himself.

Even though city ordinances state that nothing can be cooked/prepared on a food truck, the Gaztro-Wagon has enough state-of-the-art equipment in it to ensure that the foil-wrapped naanwiches come out piping hot. Plus, Matt works the truck himself and is super friendly. I was very impressed with the whole operation.

Sarah and I split the wild boar belly naanwich and the portobello naanwich. The portobello naanwich was awesome, but definitely very small in comparison to the wild boar belly. If I had ordered only the portobello, I think I would have been hungry after finishing it. (Fortunately, this was not the case... because that boar belly naanwich is very large and very filling.) But don't discount the portobello naanwich due to its slight stature; it's small but mighty. The naan is hot and soft, although mine did fall apart -- likely due to the large amounts of delicious arugula pesto that soaked through portions of it. In addition to portobello mushrooms and the arugula pesto, the portobello naanwich contains creamy goat cheese and shallots, both of which round out the creation perfectly.

The wild boar belly naanwich is a force to be reckoned with, both from a size and flavor standpoint. Made with wild boar belly, fennel, olives, yogurt and shaved red onion, it's extremely rich. The boar belly is delicious, but it almost overpowers the entire sandwich. I thought it was extremely salty in conjunction with the Kalamata olives and that really dominated the flavor profile. I got only the slightest hints of fennel and had no idea that the naanwich contained yogurt or shaved red onion until I consulted the menu afterward. That's sad because both of these elements would have helped to cut the richness and would have made for a much more complex dish. All of that said, I still thought it was a great lunch and would order it again. Even though I didn't think it was the absolute best it could be, it was pretty darn good.

Our esteemed creative director Dan got the pork shoulder naanwich, which he enjoyed very much. Considering he knows more about food than almost anyone I know, I'll take his word for it that this was an excellent choice. Especially given my tremendous love of pulled pork in any capacity. I came so close to ordering it -- but opted for the portobello since, again, I am incapable of ordering the same thing as anyone else in the group. However, it's definitely on my list for next time!

All in all, I had a very good experience at the Gaztro-Wagon and now I'm hell bent on making my way on up to the store in the Rogers Park area. Although the product is delicious from the wagon, I have to think that the naanwiches are going to be even better when they don't have to travel at all before hitting the table. The store also features a much more robust menu than what they're able to offer/cart around in the truck. And really, I'd be hard-pressed to find anything on that menu I don't want to try.

In the meantime, I'll be first in line the next time the Gaztro-Wagon rolls up to the Mart at lunch. To track the wagon and learn when it's coming to a location near you, follow it on Twitter here. And it'll definitely work in your favor to make your way to the specified location as quickly as possible, since they do sell out seemingly every place they go!

Revolution Brewery

I have been wanting to go to Revolution Brewery since it opened. But it wasn't until Saturday that I finally rolled up on into one of my favorite hoods, Logan Square, to give this place a whirl for some food and drinks with friends.

Of course, I'd already scoped out the menu in advance of my arrival and was pretty excited to try the weekly special cheese plate, which consisted of Fontiago, Smoked Apple Cheddar and Cocoa Cardona, along with apple-golden raisin chutney, local honey, candied pecans and little slices of dark rye. The two main reasons that I wanted to order this cheese plate were the Fontiago (a happy union of Fontina an Asiago) and the apple cheddar. Both were excellent. I liked the Cocoa Cardona as well, but the first two cheeses were really the standouts. I would eat Fontiago on absolutely anything you put in front of me and will soon be investigating how to go about procuring a lifetime supply. And any time you pair apple and cheddar together, I'm going to be a happy camper. Apart from the cheeses themselves, the chutney, local honey and candied pecans were the perfect accompaniments -- and each of the individual elements brought out different notes in each of the cheeses. This was extremely well-crafted for a bar appetizer. I was impressed.

While I was devouring my cheese faster than your average house mouse, I also had Revolution's own tasty Bottom Up Belgian Wit. This is a great beer that I'd recommend to anyone who enjoys the Belgian style. However, as I was eager to try more of Revolutions special brews, I switched over to the Coup d'Etat, a French-style saison. After that, there was no turning back. I loved the Coup d'Etat. It was dry, but not overly hoppy and had a fabulous flavor. The color was only slightly redder than an amber and I enjoyed it so much I couldn't help myself from faithfully ordering the Coup for the rest of the evening. Simply delicious.

For dinner, I did something I'd ordinarily never do: I ordered something and altered the preparation without trying it the chef's way first. (I know... I know. Bad foodie form. But I had my reasons.) The Forest Burger normally comes with Gorgonzola, sauteed cremini mushrooms and fried shallots. I asked for it with cheddar instead. For some reason, I just really wanted something with a truly melted cheese that would amp up the savory instead of standing up to it and I knew that the Gorgonzola wouldn't deliver that. I also debated ordering my burger medium vs. medium-well and ultimately defaulted to medium-well, which was a mistake. As usual, the burger came out much closer to well and again, I vowed to only order my burgers medium from now on.

Despite the fact that the burger was better done than I'd ordinarily order, it was still amazing. The mushrooms were beautifully done, the cheddar was gooey and melty and delicious and the shallots added a crunch and a pop of flavor. Most importantly, all of these elements came together in perfect harmony. Plus, the burger came on some awesome bun that somehow managed to stand up to all of the above. Well-played, Revolution. And on top of all of that, my beer paired perfectly with my entree selection. I was happy as a little clam.

That is, until I was struck my something that frequently plagues me: meal envy. My friend Jeff ordered the beef stew. As much as I hate to admit it, Jeff has a sick knack for somehow ALWAYS picking the most amazing dish on the menu. The beef stew at Revolution is off the hook. He said that he wanted to order it right off the bat and I knew it was going to be something special, but I did not order it for three reasons: 1) under almost any circumstance, I refuse to order the same thing as someone else at the table, 2) beef stew seemed entirely too wintery for such a gorgeous summer night and 3) Revolution is known for its burgers.

Well, move over, Rev burgers. Because Revolution beef stew is coming into its own on a fast track to ridiculously awesome. This beef stew is crafted using beer and balsamic and the combination creates a flavor that is rich and complex and unlike any other I've ever tasted. This is no ordinary beef stew. It's creative and new and undeniably amazing.

As our meal wound down, the group also ordered a couple of Revolution's beer-oriented desserts: the chocolate chunk bread pudding, which is made with a mild ale and rich caramel, and the ice cream trio. The ice cream trio is comprised of three flavors -- malt, caramel and chocolate, none of which are what they sound like. All three are made with beer instead of traditional malt, caramel and chocolate, instead taking their flavors from ales, ambers and porters/stouts respectively. Very cool. And also very tasty. However, I must note that the bread pudding is also nothing to sneeze at. I loved the textures and the flavor; overall, this was a well-executed dessert I'd eat again and again if you asked me.

Most of us continued drinking our beers through dessert and beyond, but Jeff decided to change things up a bit by ordering the Death's Door Clear Whiskey, neat. I couldn't be happier that he did. While Jeff was weirded out by the whiskey's clear nature and lack of amber notes (and a little taken aback by the bar's extremely generous pour), I was thrilled by all of the above. This whiskey is like a cleaner, richer, more delicious version of Jameson. It's heavy on the vanilla, which I love, and smoother than Jameson. I am not generally one to just sit around sipping whiskey, but I could have drunk the entire glass. I didn't, but only because... I'd have been extremely drunk. That said, I'll definitely be on the look-out for this selection in the future. For one, it's delicious. And if that weren't enough, it's local! Death's Door spirits are distilled in nearby Madison, WI and this clear whiskey is a true Midwestern gem.

For that matter, Revolution Brewery is a true Chicago gem. I'll be back soon -- and in the meantime, you should go.

The Purple Pig

One of my favorite aspects of working in the advertising industry is its propensity to attract people who really appreciate a good meal. Since my former co-worker Katie definitely falls into this category, it's no surprise we'd been talking for weeks about a night of wine and swine -- aka a trip to The Purple Pig. We finally made it happen this past Wednesday, which was also the day that Bon Appetit named The Purple Pig one of the Top 10 Best New Restaurants in America. (So I guess that's a vote of confidence for our ability to choose a decent restaurant!)

I'd like to start by noting that the menu is vast and so much of it looked amazing that we had an extremely difficult time regulating ourselves when it came to ordering our small plates. I am not kidding when I say that I want to go back again and again until I've tried every single dish on the menu. (You can accomplish this more quickly by going with a larger group, if you prefer.)

I'd also like to mention that although the restaurant is called The Purple Pig -- and there are certainly tons of pork dishes on the menu -- there are also many other amazing options to try. I highly recommend mixing in some non-pork dishes with your pig selections so that you keep things interesting and don't burn out at any point. (Remember, small plates meals are more like a marathon than a track meet!) I think Katie and I did a great job of balancing out the various elements, so if you'd like, you can use our experience as a gauge when making your own selections.

One last thing to know before you go: The Purple Pig does not take reservations. At all. So when you go, be prepared to spend some time waiting for a table -- especially now that they're getting heaps of press for being one of the best new restaurants -- in the entire country. On the plus side, you have time to enjoy some wine and good company while you wait, whether you choose to do so inside the restaurant or outside on the benches leading up to the outdoor seating area. Katie and I opted for two glasses of a Barbera that we enjoyed so much as we sat on the patio awaiting our table that we continued to drink it throughout our meal. This wine, should you care to try it, is Tenuta Arnulfo "Costa di Bussia." It's from the Piedmont region in Italy, with which I am 100% obsessed since dining at my cousin Shannon's amazing restaurant Perbacco in San Francisco. (Fabulous food, fabulous wine, fabulous staff. If you're going to San Francisco... hit up Perbacco. You will not regret it.)

All right, back to The Pig. Once seated, the first dish we tried was the pork fried almonds with rosemary and roasted garlic. The flavors were excellent. The almonds are especially tasty if you combine each of the elements -- an almond, some roasted garlic and rosemary -- in one bite. However, I was slightly disappointed to discover that the almonds themselves were not super crunchy. I'm sure it has something to do with frying them in the pork oil; perhaps they weren't fried long enough? Or perhaps the oil saturates them so much that they can't retain the crunchy texture of a roasted almond? Regardless, the texture was only slightly less than ideal and they're still pretty darn good.

Then we tried the heirloom tomatoes and cucumber with feta. This was a solid dish. Ripe heirloom tomatoes, cool cucumber and creamy feta tossed together with a very light vinaigrette. This is one of those perfect summer salads that also acts as the perfect foil to all of the pig and fried goodness we'd be enjoying.

Next, our waitress ambled on over with some chorizo stuffed olives, which were then deep-fried (probably in more pig oil) and served atop an aioli. I can't tell you what this aioli was, but this dish was perfect for an olive lover such as myself. The olives were salty, the chorizo was slightly spicy and the texture of the fried provided a satisfying crunch. Lastly, the aioli provided a cooling agent to balance everything out. (Naturally, I tried to avoid most of the aioli, but I can appreciate the purpose it's intended to serve.)

Moving right along, our server brought out the little bowl of charred summer veggies with farro and tomato vinaigrette, which she mentioned was her favorite dish. I mean, it was good, but certainly not extraordinary enough to be my favorite dish of the meal. There are too many knock-outs on the menu for that to be the case. However, it did act as a nice complement to all of the fried items/pig-centric plates we'd lined up for ourselves. Just given the sizable number of interesting veggie options on the menu, I think there are a couple of others I'd try over this one next time I go back. Decent, just nothing to write home about.

But now, the writing home begins: next we had the milk-braised pork shoulder with pork gravy and mashed potatoes. Mother of God. It was like an amazing pork pot roast dinner in a tiny cast iron baking dish. The meat was so tender and so well-seasoned, just sitting there on top of some creamy mashed potatoes... it literally tasted like home. Do not miss this dish.

We also ordered the scallop spiedini (don't be scared; it's just Italian for meat on a stick/skewer) with chickpea aioli. The scallops were cooked to perfection. They were absolutely phenomenal. I was very pleasantly surprised, since I figured mostly pig dishes would be the stand-outs at this place and wasn't really expecting anything extraordinary from these scallops. Especially since it's pretty easy to screw up the texture of scallops and turn them to rubber if you overcook them even slightly. Shows what I know. I'd order the scallops at The Purple Pig again in a heartbeat.

Next came the pigs' tails braised in balsamic. Both Katie and I were both excited and a little apprehensive at the prospect of eating some pigs' tails. Kind of weird, kind of awesome... Could be great, could be terrible... This sort of culinary adventure is always hit or miss. But in the case of the pigs' tails, it's a definite hit. Like, crack-the-bat-in-half-home-run kind of hit. The meat is extremely tender (think pigs' cheeks), but what really blows them out of the water is the marinade, a combination of balsamic vinegar and brown sugar that gives the meat a sweet tangy flavor unlike any I've ever had before. You should also know that the tails aren't served in little curly cues or anything, so it's unlikely you'd ever know that's what you were eating if you hadn't placed the order yourself. No visions of Babe dancing in your head here. Your taste buds will be too busy dancing for you to think of anything other than the amazing meal before you.

As an avid dessert aficionado, I am happy to report that The Purple Pig definitely saves the best for last. Katie and I knew we wanted dessert, but were debating between a few options. Naturally, we asked our server for her input. Without hesitation, she recommended the Sicilian Iris, which is their best-seller. The menu describes it as "ricotta and chocolate chip filled brioche." I would like to be the first to say that they need to rewrite this description immediately. Not only does it not do this dessert justice, it doesn't even make it sound that appetizing. But we trusted our server and ordered it anyway. Thank God we did because it is absolutely one of the best desserts I have ever had in my entire life. Like top 3. I am pretty sure I almost died while eating it -- and due to the description on the menu, I hadn't even been sure I wanted to order it!

So let me attempt to do it justice here. Basically, think of a cannoli. You know how the filling is a sweetened ricotta? Yeah, same thing here, but it fills a delicious pillow of brioche and shares the space with some semi-sweet chocolate chips. And then they take this little stuffed brioche and throw it in the deep fryer, where it becomes something better than you could ever have imagined. After that, they seem to roll the entire thing lightly in some superfine sugar and sprinkle some powdered sugar over the top. It is like a chocolate chip cannoli, wrapped in funnel cake batter or some sort of giant doughnut and then deep fried. Katie and I were completely amazed.

After we devoured Sicilian Iris numero uno, Katie looked at me and said, "I mean, I kind of want another one." Of course, I was anything but opposed to this idea. We hemmed and hawed for a minute or two, just based on how much food we'd already eaten and how really full we were -- and ultimately determined we'd flip a coin to help us decide if another SI was in order. And flip a coin we did. Five times -- until it finally came up with the right answer. And then we ordered our second Sicilian Iris.

This time, we decided to wait a couple of minutes longer before cutting into it so that the flavors would have more of a chance to meld together and the chocolate chips would be completely melted. As a result, the second Sicilian Iris was even better than the first, which I'd previously never have believed possible. If you go to the Purple Pig for nothing else, go there for this dessert. It is without a doubt one of the best in the city -- and arguably, per the ranking in Bon Appetit, one of the best in the country!

To learn more about The Purple Pig, located at 500 N. Michigan Avenue, visit their website here.

More Mad Props for the Chicago Food Scene

Two days ago in an interview with Bon Appetit blog BA Daily, former New York Times restaurant critic Mimi Sheraton (who Bon Appetit refers to as "the original high-profile restaurant reviewer") cited Alinea when asked to describe a memorable meal. In fact, she described her Alinea experience as her "most stupendous meal" and called chef Grant Achatz "a master." The fact that an acclaimed NY Times restaurant critic named a Chicago restaurant when asked to suggest an amazing meal speaks volumes about how far the city has come in terms of culinary development. Second City no more, Chicago.

However, the recognition doesn't stop there. And it goes beyond our acclaimed culinary powerhouse Alinea and molecular gastronomy master chef Grant Achatz.

Today, Bon Appetit named The Purple Pig, located on Chicago's own Michigan Avenue, one of the Top 10 Best New Restaurants in America. The Purple Pig, which specializes in "cheese, wine and swine," also has some heavy hitters behind it: chef/owner of Heaven on Seven Jimmy Bannos, his son Jimmy Bannos Jr. (who's head of the kitchen at The Purple Pig), Jimmy Harris of Mia Francesca and Tony Mantuano, chef/partner at Spiaggia. I ate there tonight -- and will personally attest to the fact that these all-stars have truly hit one out of the park with their new venture. (Post with a detailed review and photos coming soon.)

This kind of positive press is huge news for the Chicago dining scene, which continues to rack up culinary accolades like they're going out of style. (Don't worry, they're not.) Keep up the amazing work, Chicago chefs and restaurateurs!

All-You-Can-Eat Greatness

After our sailing lesson tonight, Jenny suggested that we try the Tuesday night $12 all-you-can-eat pizza and salad deal at Joey's Brickhouse. There were three things I loved about this suggestion: 1) the all-you-can-eat nature 2) pizza 3) salad. There was one thing that made me nervous about the proposal: Joey's Brickhouse.

Up until tonight, I'd never had a good experience at Joey's Brickhouse. This always made me sad because it's so close to my house and I so desperately wanted it to be a solid neighborhood option. However, it seems we finally discovered what this place does really right: house salad, thin-crust pizza and RICE KRISPIE TREATS! Yes, it turns out that the deal is actually $12 for all you can eat salad and pizza, plus everyone's childhood favorite: Rice Krispie treats!

On top of all of this, you get great drink deals if you do the $12 pizza deal. House wines are $3 a glass and pints of draft beer are $1.50. What?! Jenny and I instantly ordered glasses of the house red wine, which was shockingly good for such a ridiculously low price. Keelyn got herself a pint of Skinny Dip... for $1.50. Amazing.

First, our server brought out the house salad. It is phenomenal. Served chilled in a white ceramic bowl, it's chock full of romaine lettuce, diced tomato, cubes of cucumber, onion shredded carrots, thinly-sliced radishes and sunflower seeds all dressed in an exceptional balsamic vinaigrette house dressing. We went through two full bowls and devoured this delicious salad so fast that we failed to photograph it either time.

The pizza deal works like this: Each person at the table can order one pizza per round. In doing so, one chooses a sauce (traditional, spiced marinara, BBQ, pesto), a cheese (4-cheese, goat cheese, mozarella cheese) and two toppings that are either meats (blackened chicken, homemade meatballs, bacon, Italian sausage, pepperoni, Andouille sausage) and/or veggies (broccolli, white onions, baby portabellas, baby spinach, Kalamata olives, roma tomatoes, bell peppers, jardiniere peppers).

I opted for the spiced marinara, which is traditional sauce with a swirl of spicy Thai sriracha mixed in, goat cheese, baby spinach and Kalamata olives. It was fabulous. The pizza is served piping hot with a thin crust that is somehow simultaneously chewy and crunchy. The spiced marinara sauce is both sweet and spicy, which balanced perfectly with the goat cheese. The spinach and kalamata olives added savory and salty elements to the mix. The result was a raging party in my mouth. I can't wait to eat the other half of my pizza tomorrow. In fact, I'm contemplating going to get my leftovers from the fridge right now.

Keelyn ordered a 4-cheese pizza with spiced marinara, spinach and bell peppers. It was gooey cheesy deliciousness, complemented with more savory spinach and sweet red bell peppers. This pizza reminded me a lot of a really amazing omelette, mostly because these are the ingredients I generally use when making/ordering them. Again, the crust was the perfect hybrid of chewy and crisp. Another great execution by Joey's Brickhouse.

Jenny's pizza featured goat cheese, spiced marinara, broccoli and bell peppers. These ladies know how to select the right ingredients for really outstanding, well-balanced pizzas. The goat cheese was creamy and a little tangy, offset by the spice of the sriracha in the sauce, the sweetness of the diced red bell peppers and the slight bitterness of the broccoli. Mouth party #2 in the house.

After we all did some damage to our own pizzas and of course, sampled each others' creations, it was time for dessert. So the friendly peeps at Joey's brought out warm homemade Rice Krispie treats, which was the perfect way to end the incredibly filling and tasty meal. Unfortunately, vegetarian Jenny couldn't partake in the dessert portion because of the marshmallows used to create the little blocks of Rice Krispie heaven, but Keelyn and I definitely enjoyed them. They were just like Mom used to make!

I was honestly stunned by how much I enjoyed tonight's meal. We agreed we'd definitely back for another Tuesday night all-you-can-eat fest at Joey's Brickhouse. Special thanks to Allison McMahon for giving Jenny the heads up about this fantastic deal!

Best Dishes: Carrot Cake at Hub 51

Hub 51 is, without a doubt, one of my favorite places in River North. I love everything about Hub 51: the location, the physical space, the atmosphere and most of all, the menu that so adeptly navigates an impressive array of various cuisines: from solid sushi to awesome Mexican to contemporary American and beyond. And perhaps most importantly, it is home to what is quite literally the best carrot cake of all time.

This glorious creation is called Martha's Special Occasion Carrot Cake and is the best way to end a good meal at Hub. Even if you think you don't like carrot cake, order it. One night, some friends and I had attended a charity event at The Underground and were looking for a nearby place to enjoy a late dinner and a few cocktails. Naturally, I recommended Hub 51. When we'd finished our entrees, I suggested we get the carrot cake for dessert. One of my friends said she didn't care for carrot cake and suggested we order their monster slice of chocolate cake as well. Our group is always happy to order more desserts rather than fewer, so that is exactly what we did.

Everyone tried both when the cakes came around and I must say that both options are brilliant. But the carrot cake is so exceptional that it outshines even the decadent multi-layer chocolate cake. This was almost impossible for me to fathom, given my intense love for a great chocolate cake and the myriad mediocre carrot cakes floating around out there. But this is what happens when you put anything up against Martha's masterpiece.

For those who aren't aware, Hub 51 is a Lettuce Entertain You restaurant run by R.J. and Jerrod Melman, who are the two sons of Lettuce Entertain You mastermind Rich Melman. The illustrious Martha behind the restaurant's mind-blowing carrot cake is none other than the boys' mother, Mrs. Melman.

Truly, this woman has a gift. The carrot cake is impossibly moist and beautifully spiced. The cream cheese frosting she's crafted is absolutely the best I have ever had. It's perfect. It's neither overwhelmingly tangy nor overly sweet. The consistency is flawless -- and Martha ups the ante by gracing the plate with an extra heaping scoop of the frosting and a heaping scoop of fresh whipped cream. The homemade whipped cream is impeccable: fluffy, smooth and created with just the perfect amount of vanilla.

However, all of my praise aside, it's perhaps most telling that my friend who "doesn't like carrot cake" was amazed to discover that she was Martha's biggest fan. We've not been back to Hub 51 since then without a slice of the carrot cake. If you're nervous, order the chocolate cake as well. It is good. But do not forget the carrot cake. Once you try it, you can rest assured you never will.

Benchmark: Raising The Bar

It's no secret that I love the Four Corners Tavern Group. I think they consistently do a great job of producing bars that are fun -- and serve solid bar food. When I first heard that Four Corners was going to be opening a bar in Old Town, one of my all-time favorite Chicago neighborhoods, and that it was going to have a rooftop bar, I pretty much knew it was going to be a home run in my book.

The group decided to call this place Benchmark -- and they hit the nail on the head. Four Corners raised the bar with Benchmark. It truly is the pinnacle of their properties and the standard to which all of their future ventures should be held. The atmosphere and decor within the bar are sleeker and more sophisticated than previous Four Corners establishments, which translate to an aura that's slightly hipper and swankier without being pretentious. Benchmark has somehow managed to take it up a notch while simultaneously managing to stay true to its Four Corners roots.

Although the bar doesn't necessarily look like the rest of its group, the majority of the Benchmark menu is comfortingly familiar. They've streamlined the standard Four Corners menu a bit, which fits right in with the clean lines of the modern space. But don't worry -- it's nothing too drastic. All of my favorites were there, but they've been supplemented with some new choices that give the menu the same "more upscale, but still down to earth" tone that's found throughout the space itself.

While catching up with some of my fave ladies from the days of U of I water polo, we sampled a mix of old and new menu items. Predictably, we started with an order of the soft pretzels (note: Benchmark offers two choices instead of three -- just the jalapeno cheddar and the original -- and no one really missed the pizza). They were just as wonderful as they are at Schoolyard.

Steph and Laura tried the Chicken Chipotle Gouda sandwich, which is a new menu item. As you may have guessed, it's a chicken sandwich with Chipotle Gouda... and avocado, bacon, lettuce, tomato and some sort of aioli. Both were extremely happy with their choice and supplemented the sandwich with the same famous Four Corners tots we know and love. Gotta love that Benchmark is still slinging tots. This is what I'm talking about -- elevating their game, but staying true to its heritage. Love it.

Mariah decided to try the Asian noodle salad, pictured at left, which everyone raved about... until it was gone. That thing didn't stand a chance. After trying some of the salad, Laura said that she'd be getting it the next time she visits.

Since everyone seemed to be trying new options, I decided to test one of my all-time favorite Four Corners entrees, the Taco Salad (with chicken). It was everything it always is: delicious. I did notice they used some tiny heirloom tomatoes in the salad -- upgrade! But I have to acknowledge that I struggled with my choice of entree (shocking, I know), since I was also very tempted to do the Benchmark burger -- which has more cheese options than its counterparts at other Four Corners bars. (I'm talking Chipotle Gouda and Havarti. I mean, these are important improvements!)

The only downside? When we ordered the famous Four Corners skillet cookie, we discovered that it has two scoops of ice cream instead of three (I am a freak for noticing this -- and knowing how many scoops are involved in the original in the first place) and costs a dollar more. But that's the price you pay for a fabulous retractable roof. And I'm okay with it.

The retractable roof is the true highlight at Benchmark. Bad weather? No problem. The roof stays closed and they can still use the space. Fabulous al fresco weather? They slide that roof open to let the sun shine in until it sets and patrons find themselves dining and drinking under the stars in their own little Old Town oasis.

When the figurative clock strikes twelve and city ordinances mandate that it's time for the outdoor party to end, there's no being hurriedly herded indoors like cattle. The fine people at Benchmark just slide the roof shut and the party goes on uninterrupted. No one likes to have their good time disrupted, so I predict that many people will appreciate this valuable feature. The retractable roof: so hot right now.

While we were there, I was also lucky enough to run into Lauren, one of my favorite (and most in-the-know) friends from high school. She and I were speculating as to how much of a scene Benchmark will become, particularly on the weekends. Located on Wells in Old Town, it could go either way. I definitely don't think it'll become the see-and-be-seen scene that you find at most of the downtown rooftop bars in the city. (The giant TVs everywhere on the first floor help to ground it firmly as a sports bar.) However, I do think it's fairly likely we'll be looking at more of an Old Town Social crowd than a Corcoran's crowd. If Lauren and I get our wish, it'll be a hodgepodge assortment of both -- as that always makes for the best people watching.

Regardless of who else decides to roll in for a night sans roof at Benchmark, I know that I'll be there often: eating, drinking and watching to see how it all plays out.

A Taste of Lolla

Lollapalooza was already one of my absolute favorite weekends of the year. And then something happened to make it even more amazing... Per my earlier post, Graham Elliot Bowles was made master of Lollapalooza's Chow Town this year.

He brought in a ton of new food vendors from many of the city's top restaurants. And I was pumped. Here's what I was able to try.

Item number one on my agenda was the acclaimed lobster corn dog from the graham elliot booth. The lobster corn dogs sold out every day last year and I couldn't wait to try one this time around! Unfortunately, I wasn't particularly impressed. The entire thing was pretty mushy and there was some sort of strange (read: not tasty) casing involved.

After chatting with some of my foodie friends who were lucky enough to sample the lobster corn dog last year, I learned that the casing was a new development -- and one that no one seemed to like. I'm sure there was a reason they decided to add it (maybe it's too hard to keep the lobster meat together enough to hold the corn dog shape?), but the taste and texture definitely suffered. Lobster corn dog, you were not terrible, but you were a disappointment.

Next up was the pulled chicken sandwich from Chicago barbecue powerhouse Smoke Daddy. Although I haven't made it to the restaurant itself, I love using the Smoke Daddy Mustard BBQ sauce when I'm barbecuing at home and was extremely excited to try something from the masters themselves. In hindsight, I probably should have stuck with the pulled pork sandwich, which is my all-time favorite BBQ option. But pulled chicken sounded pretty interesting and not every BBQ place offers it, so I felt it was my duty to give it a whirl.

Well, there's a reason not every place offers it: it's dry. As I am want to do, I saturated that sucker with BBQ sauce (Smoke Daddy's Original this time) and dug right in. Even with all of that extra sauce, the sandwich was just decent. By nature, chicken gets pretty dry when you shred it and dry is definitely not the name of the game when it comes to good barbecue. If you want a BBQ chicken sandwich, stick to a chicken breast that's served intact with lots of your favorite barbecue rub or sauce and you've got the potential for juicy greatness. Lesson learned: in terms of shredded BBQ sandwiches, there's really no match for pulled pork. Despite the pulled chicken incident, I look forward to visiting Smoke Daddy and trying the BBQ master of disaster that is pulled pork.

I had been hearing all kinds of great things about Franks N Dawgs since it burst onto Chicago's gourmet hot dog scene this spring. When I ambled up to their booth for dinner on Day 1 of Lolla, I was ready for greatness. And I got it.

I ordered the Chili Cheese Dog, which is an incredibly delicious dog topped with chili and shredded cheddar cheese melted beautifully over their amazing grilled-cheese-like bread. The bun on this thing has the buttery grilled/toasted wonderfulness usually reserved for grilled cheese and paninis. Completely brilliant to pair it with a gourmet hot dog. It elevates the entire creation to a level never before seen by a gourmet hot dog. (Please note that I have yet to visit Hot Doug's.) Regardless, this hot dog is truly excellent. I cannot wait to go to the restaurant itself and try some of the other dog options.

I have to acknowledge that I ate Lou Malnati's twice during Lolla. I know, bad form. I have discussed my unwavering love for Lou's previously and when I saw the hordes of people wandering around with it (a sizable slice of deep dish cheese is only $3 and definitely one of the most budget-friendly options at the fest), I couldn't resist. By Day 2, Lolla was just so hot and so crowded that I couldn't brave some of the lines at some of the newer and hipper booths. And as I soon discovered, the pizza was fabulous. They had about a million ovens going and the slices were as good as they are when you eat them in the restaurant. It's hard to execute something that consistently delicious working out of a booth at a street fest, so I have to give them credit for delivering an excellent product. I wasn't surprised, but I was delighted. Mad props, Lou. Keep up the good work.

Naturally, I had a gigantic scoop of chocolate chip ice cream in a waffle cone from Windsor Ice Cream Shoppe. It was amazing... and enormous. That one scoop was probably more equivalent to four regular scoops. It was a fabulous choice on a sweltering day. Definitely recommended. Sorry, it was melting too fast to take a picture -- or at least that's what I told myself so that nothing would delay my devouring it.

We also stumbled across the Sausage Haus shortly upon entering Lolla on Day 3. It was a little too early for a brat, but seemed like the perfect time to give their pretzel with whole grain mustard a try. The pretzel was far superior to your average stadium (or skating rink) pretzel. I'd highly recommend it should you happen across the Sausage Haus, which is actually in Oconomowoc, Wisconsin. Or... maybe just see if they're at Lolla again next year. FYI, word on the street is that the hot dogs and brats they were slinging were mighty tasty as well!

All in all, I respect Chow Town's performance this year. I think that there were a ton of amazing offerings, almost to the point of it being overwhelming. However, that's certainly better than the alternative! Well played, Graham, minus the lobster corn dogs.

Next year, I vow not to eat Lou Malnati's two days in a row -- no matter how delicious it looks and how efficiently their booth is moving through the lines. I also promise to try to stop taking bites out of food before I photograph it. I will try.

Best Dishes: Schoolyard Tavern Skillet Cookie

One of my all-time favorite ways to end a meal is the skillet cookie. For those of you unfamiliar with this dish, it's a chocolate chip cookie baked in a cast iron skillet and then topped with what's more or less an ice cream sundae while the cookie is still piping hot.

My love affair with the skillet cookie began after dining at Lou Malnati's for my oldest friend's 3rd grade birthday party. (It helped me get over my near-death experience at dinner when I started choking on cheese from the pizza, which then had to be extracted by my dear friend's father -- thanks again, Mr. Brown! I still haven't learned to eat anything slowly.) The original Lou Malnati's was just a hop, skip and a jump from our houses growing up, so we pretty much grew up on the stuff. In addition to their glorious pizza (to be highlighted further in a later entry), we also ate our fair share of skillet cookies from the age of approximately 8 through... well, the present. To this day, when I visit Keelyn's parents' house, it's very likely that we'll be ordering Lou's in or heading over for the real deal at the restaurant itself.

However, since it's not often that I get back to our old Sauganash/Lincolnwood stomping grounds, I was thrilled to discover another delicious skillet cookie option in my own neighborhood. Schoolyard Tavern has all kinds of great food, but the highlight of my meal is always the grand finale: their very own skillet cookie. As it should be, the cookie's served scorching hot in the cast iron skillet in which it was baked and features no less than three scoops of premium vanilla ice cream, chocolate sauce, caramel sauce and lots of whipped cream. It makes me so happy. I will con anyone and everyone into ordering this with me anytime I'm at Schoolyard -- or any of the other Four Corners taverns (Gaslight, Side Bar, Brownstone, etc.). Beware: if we're eating -- or even just drinking -- at one of these establishments, there will be a skillet cookie coming our way. Just saying.

It's not to be missed. The next time you're at any of these establishments, order one up and finish your meal the right way. You won't regret it.

Coming soon: a review of the food I sampled at Lollapalooza Friday through Sunday. Sorry for the lack of posting on Friday -- I was busy trying the Graham-Elliot-Bowles-approved fare at the fest!

Sunda

I always root for the underdog. Consequently, I tend to hold a bit of a grudge against the constant powerhouses of the world. I can't stand Duke. I hate the Lakers. (Sorry, Shannon.) I am positive that I will hate the Miami Heat this coming NBA season.

Given that context, I'll admit that when I read the hoards of positive press about Sunda -- yet another venture from Chicago restaurant mogul and resident Big Man On Campus Billy Dec -- I kind of rolled my eyes and went in prepared to dislike it for the same reason I dislike the above sports teams. Billy Dec is all over the Chicago scene and has had his hand in many successful restaurant ventures, including Rockit Bar & Grill and The Underground. Like any powerhouse, it seems all he does is win. (Cue DJ Khaled here.)

The other reason I was a little bit prejudiced against Sunda is that it's a celeb hot spot and a total see-and-be-seen scene. These places usually bug me. Recognizing my prejudice and hell-bent on giving Sunda a fair shake, I decided to visit for lunch with my friend Emily.

You win, Billy Dec. What struck me most (and most immediately) about Sunda was the staff. The service wasn't completely flawless, but I was overcome by the lack of attitude at a place that's gotten a lot of press and has become such a hot spot. (Market, you could take a lesson from Sunda in this respect.) Despite the fact that Emily and I aren't Jamie Foxx or any of the other countless celebs who've been spotted dining there, I really felt like the hostess and our servers went out of their way to ensure that we enjoyed our meal and the experience. That scores big points with me.

Less shockingly, the restaurant's aesthetics are beautiful. The design is modern, filled with clean lines and lots of wood with just the right amount of glass and color mixed in. There's an upscale, hip vibe even during lunch -- but without any pretension. The atmosphere was sexy even during the daytime; I can only imagine what this place is like at night. (Sidebar: I hate the word sexy when used to describe food or anything else unrelated to something that is actually sexy... But it's really the only way to describe the atmosphere here. There's just something about it. The shoe fits. I can't help it.)

Sunda brands itself as "New Asian," a kind of contemporary Asian cuisine. The menu is pretty creative. This place isn't a hack shop; the items that Em and I tried today delivered on all counts. The presentations were pretty and most importantly, the food was good. Really good.

Emily and I both decided to do what the menu calls a Sunda Set Combo, which is a lot like a prixe fixe. For $18, you're allowed to choose an appetizer (miso soup or side salad), an entree (there are seven choices), rice and a 3-piece order of either the spicy tuna roll or the California roll. Be warned: this is a lot of food. Which, of course, I think is a good thing.

I chose the Shrimp and Sea Bass Curry, with the miso soup and the California roll. I was pleased with each element of the meal. The miso soup was standard and didn't feature any bells or whistles. Just miso broth, some cubes of tofu, scallions and a few wilted greens. Solid, but nothing to write home about.

The Shrimp and Sea Bass Curry was delicious. It's amazing shrimp and perfectly cooked sea bass in a green curry sauce with lemon grass, pineapples and red peppers. I thought that the description sounded interesting and the dish definitely was -- in a very good way. While I don't know that I'd throw pineapples in my green curry all of the time, it was a pretty cool idea and I think it worked. I really enjoyed the curry and the seafood was brilliantly executed. The red peppers and the green curry were a great combination and really added to the dish. Overall, the plate (err, bowl) was well-balanced and very flavorful.

The California rolls were just okay. It's not to say that Sunda doesn't have good sushi, but it's a relatively boring roll anyway and it probably just paled in comparison to all of the rest of the outstanding fare we tried. I definitely plan to go back for dinner and would like to try some different sushi options.

Emily opted for the side salad and loved the vinaigrette. For her main dish, she chose the Charsiu BBQ Pork, which is glazed pork served artfully over a row of baby bok choys. The glaze on this pork is the bomb. It's complex and not too sweet and it plays perfectly with the pork, which was done to perfection. I tried some of Emily's at lunch and will also admit to eating her leftovers for dinner... Since she had to catch a plane out to Seattle after our lunch. (I am not a pig... I am not a pig... I am a pig.) She also got the California rolls, so no need to elaborate on that further.

We also really wanted to try the "Duck...What?...Pork" appetizer. Kind of a funny name for some baos. For those of you who haven't experience the craze that is Wow Bao, a restaurant that specializes in "baos" and more or less introduced them to downtown Chicago, they are Asian buns that have a meat and/or veggie filling inside. At Sunda, you can choose between duck or pork belly baos. We chose pork belly. And these baos beat the pants off of the baos at Wow Bao. They were absolutely amazing and they arrived in a little bamboo steamer that was really cute. Loved the presentation, but loved the fact that they tasted every bit as wonderful as they looked even more.

Based on my extremely positive lunch experience, I definitely plan to return to Sunda for dinner. Next time, I really want to try the loompya appetizer, the rock shrimp tempura and about 100 other things -- including their cocktails. (Since the days of Mad Men are long gone, I stuck to Diet Coke during my lunch today.)

Sometimes the big names get a lot of undeserved hype and fail to live up to it. But sometimes they absolutely deserve every word. Sunda, that's what's up. I would absolutely recommend this place to anyone and everyone.

To find out more about Sunda, located at 112 W. Hubbard in River North, visit their site: http://www.sundachicago.com/. FYI, Sunda is also one of the restaurants featured on FineDineDeal, so you can also experience the restaurant with an affordable prixe fixe option if you'd like. Either way, this place is worth a try.

Wrigley's Real All-Stars

No one can deny that the Cubs (with the exception of my fave, Marlon Byrd) are pretty terrible this season. I still love them, but good Lord. They are making it difficult. At least Wrigley's concessions have stepped up their game this year.

As people may know, the Ricketts family took over the ballpark in my backyard and decided to revamp some of its concessions. I am happy to report that this has resulted in some exciting new options for hungry Cubs fans.

In my opinion, the two most notable (and best) additions to the menu are the ginormous North Side Twist Pretzel and the High Plains Bison Dog.

The North Side Twist is not flipping messing around (unlike our pitching staff); it's bringing its A-Game. Two pounds of it. The pretzel is approximately one million times larger and more delicious than the regular super pretzels, which I became addicted to (along with Super Ropes) at an early age -- thanks to the combined efforts of the Skokie Skatium and good ol' Wrigley. I mean, this thing is amazing. It is huge -- although if you're my cousin Kelly and me, it can be finished by just two people -- and extremely tasty. It is the perfect combination of slightly crisp on the outside and soft on the inside, which means it's never overly squishy or crunchy. (Common super pretzel flaws.)

The North Side Twist pretzel comes with three (3) dipping sauces: a somewhat spicy mustard, a Merkt's cheddar-like cheese sauce and last but most certainly not least, A CINNAMON FROSTING. As evidenced by the capital letters, the cinnamon-specked frosting is my favorite option. This is mostly because it makes the pretzel taste like an amazing combination of doughnut and cinnamon roll.

However, the best part of the pretzel is its versatility. When paired with the spicy mustard, it tastes nothing like a doughnut! It tastes like a more traditional pretzel paired with its trusty old BFF, spicy mustard. And I hear that the same is true for the cheese sauce, which Kelly loved. I've never been much of a pretzel with cheese person -- always more of a pretzel-with-mustard kind of girl -- so if that's how you roll... you'll have to take Kelly's word for it.

There are a few things about the North Side Twist I should warn you about:
1) It is one of the pricier options at Wrigley Field, rolling in with a $15 price tag. But you should also consider that it is large enough to be served in its own pizza box. And again, it is 2 lbs. (So it should probably feed more than just 2 people.)
2) It is only sold at one concession stand in all of Wrigley Field. This concession stand is not accessible from the bleachers. I am horrible with directions, so I'm not even going to try to direct you to it. Just do what I do (every time) and ask someone where to find it.
3) They sell out. Once my roommate Jenny and I tried to obtain a fabled Twist in the 6th inning and they'd just sold their last one as we walked up to the stand. Although we offered the lucky lady ahead of us $25 to part with her monster pretzel, she wasn't having it. That says a lot about how great this thing is.

Moving on... The bison dog tastes awesome AND has less fat/saturated fat than its traditional hot dog counterpart! I don't have a picture of this item because I am never able to refrain from eating it long enough to take one. I'm sorry. I have very limited self control.

But with or without a picture to entice you, I highly recommend giving the bison dog a try. The seasoning, texture and flavor profile are very similar to a traditional hot dog and you can top it the exact same way. Wrigley offers it steamed (from the vendors in the stands and on some random occasions, the bleachers) or grilled (at the actual hot concession stands in the park and the bleachers). Like a regular hot dog, I prefer it steamed when I'm at the ballpark. I've been told that's gross, but it's just the way it is -- probably because that's what we always got in our seats growing up.

Will these new-fangled offerings ever replace my all-time childhood favorite ballpark treat -- the malt cup with the wooden faux-spoon? Definitely not. But the North Side Twist and the High Plains Bison Dog have definitely taken their rightful spots alongside it in the happy family that is my personal Wrigley Field Food Hall of Fame.

Cafe Orchid

Cafe Orchid, I owe you an apology. I've walked past this Turkish BYO a million times and have thought, "Hmm, Turkish food. I wonder if that place is any good." Due to its somewhat strange location (right at the intersection of Ravenswood, Addison and Lincoln, immediately adjacent to the Ashland-Addison florist) and its relatively cheesy decor, I'd never actually given it a chance.

So when my good friend Mary Eileen's sister Katie selected Cafe Orchid as the dining option of choice to kick off the bachelorette celebration for Mary Eileen, I'll admit that I was a little apprehensive. (I believe their sister Megan said it best: "We're eating dinner in a parking lot?") But Katie knew what she was doing. We were all very pleasantly surprised by both the quality of food, the service and the atmosphere.

To start, we ordered the hummus, the feta plate, the jajik (a sauce made of yogurt, chopped cucumber, garlic, mint, dill and olive oil that's somewhat similar to Indian raita) and the feta wraps (feta cheese wrapped in phyllo dough and pan-fried). The hummus and the jajik paired really well with the bread that was served. This is no pita bread; it's more like some sort of tasty Turkish foccacia. While all of the appetizers were delicious, the feta wraps were the truly outstanding. (I should acknowledge that I also probably ate 3/4 of the feta plate. I really like good feta. And this stuff is the real deal.)

For my entree, I selected the chicken shish kebabs, served with grilled tomato, a spicy green pepper, bulgur (a grain that's kind of like couscous) and a side salad. It was a simple, but well-concepted plate: each element brought something to the table. The perfectly done chicken was especially tasty when paired with some of the jajik that was served alongside it. Unfortunately, I had to pass on the spicy red sauce that was also served on the side out of consideration for the race I was running the next morning. (I also ordered a bit more conservatively due to the timing of this little Turkish exploration.) Next time, I'm trying all of the spice. But at least now we know there are tasty options even for those who prefer their food a bit blander.

Our table also tried the beef kebabs and the vegetable stew. The vegetable stew was well-seasoned and delicious. I didn't try the beef kebabs, but they came highly recommended by two Cunniff sisters -- both of whom have excellent taste.

Between the six of us, we enjoyed about five bottles of wine with dinner -- no corkage fee! The staff didn't bat an eye or act annoyed that we lingered over a glass or two even after they'd cleared our plates; they just kept smiling and opening new bottles for us.

The atmosphere was interesting. If you're looking for a scene, look elsewhere. But if you're looking for a BYO with an outdoor dining option and some great food, you're in luck.

Overall, the space is warm and inviting despite its urban setting. We sat at an outdoor table underneath a little tent, which was illuminated by tiny lights. It was a little kitschy, but it was fun. Things got very lively when the men behind us started a traditional Turkish chant/song of some sort that overtook some of our dinner conversation completely and was a little less fun when it lasted a good fifteen minutes. But hey, that's the price you pay for authenticity, right?

The atmosphere isn't flawless (random Turkish chant, the occasional motorcycle zooming down Addison), but it is definitely enjoyable.

I mean, it made a convert out of me. I'll definitely be back.

* Sorry that there aren't any pictures in this entry. I wanted to make sure that dinner was a celebration focused on Mary Eileen and not a photo shoot for my online food ramblings. If you're dying to see this place, hop on your motorcycle and whizz past. But I'd recommend stopping in and giving the food a try while you're at it.