![]() I thought it was the best meal I ever had. Now everyone is casual and on their cell phones. When I opened Gabriel’s, no one would come in not wearing a jacket. He agrees: Basically, fine dining is finished. GV: I was with Joël Robuchon two months ago in Vegas. Chino 2 was with me at Gabriel’s for 18 years.ĭ: Are things pretty different from when you opened 19 years ago? We incorporated some of the Gabriel’s favorites: crespelli, the osso buco, the seared ahi tuna. I don’t want to be on the most dangerous mountain on the planet with so much hanging over me. I want to be physically and mentally really prepared for this. That’s the second highest mountain in the world, located in Pakistan. Gabriel Viti: I closed Gabriel’s the day after I decided to climb K2. Besides that, he’s also an avid mountain climber, having already completed the Seven Summits, the highest points on each continent. Viti owns Miramar Bistro in Highwood, where he also operated Gabriel’s, a well-regarded white-tablecloth restaurant that closed July 21 after 19 years. Finish with Abuelita’s Pop Tart stuffed with marshmallow and Mexican chocolate, or a lovely horchata milk shake.įor the dishes we liked best, click here. The rosemary-infused margaritas come in milk-bottle pitchers, the guacamole is kicky, and the tacos are carefully built with smartly sourced ingredients (tamarind-glazed pork, bacon, spinach, heirloom tomato salsa). Order at the counter, sit down, and relax. Vintage kitchen tools are part of the decor, but there’s nothing antique about this cheerful, supercasual storefront’s Mexican market food, which sparkles with fresh flavors. ¢ (under $20 per person for a meal, without tax, tip, or alcohol) The review appears in the September issue, on newsstands tomorrow.Īntique Taco (1360 N. Listed restaurants are rated from one to four stars, where one is good, two is very good, three is excellent, and four is superlative. New restaurant reviews, updated to reflect critics’ recent visits, appear each month in Chicago magazine, in Dine, as well as on our website. A nice, heart-warming story-we always love to hear about a successful Carriage proposal. His former boss, Mindy Segal of Mindy’s HotChocolate, is pitching in on dessert recipes. The menu will divide into two sections: small plates under $18 and very large plates for family-style sharing, such as a Low Country boil (boiled shrimp, sausage, corn, and potatoes). Steuer will steam clams from Capers Inlet in Charleston-shipped to him by a guy named Clammer Dave-in hard cider and combine them with Vidalia onions, fennel, house-smoked tasso ham, and tarragon butter. There’s a lot more to it.” He cites a riff on a traditional clam boil as an example. “Southern food doesn’t have to be heavy,” he says. Division St., 77), with the ownership team from The Bedford. In mid-September, Steuer, now 30, is scheduled to open his Charlestonian-food place, Carriage House (1700 W. The first attempt fell through, bouncing him to The Gage and then to The Bedford, Wicker Park’s bank-turned-bar-and-restaurant. “You can find your way around this country using burger joints the way a navigator uses stars.” - Charles Kuralt (1934–1997), American journalistĬarriage Return Mark Steuer left the post of executive chef at Mindy’s HotChocolate after working his way up from line cook, with the hope of showcasing the food of his native city, Charleston, South Carolina. And we bet they’ll pull the shades if anyone asks. ![]() “The first month will be an American twist on the Breton and Norman areas of France,” Burt says. Monthly specials will reflect the cuisine of specific regions. They have hired Robert Burt as the general manager and Michael Flamini as the chef, both recently of Flossmoor’s Fresh Starts, and are developing a core American artisanal menu of locally sourced dishes. Dixie Hwy., Homewood, 70) on November 1, filling a void they see in the south suburbs and dodging those pitfalls. And the food stank.” The Elverys hope to open The Cottage on Dixie (18849 S. “I sit down, and the sun is boring through my cornea because I am sitting where the sun came in. For example, “We went to this fine-dining restaurant, maybe ten inches between tables,” she says. Longtime foodies Glenna Elvery and her husband, Dudley, knew from their own restaurant-going experience what a place should not be.
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