I’m not sure if I would ever get tired of Roister. I love these dishes so so much and love taking friends here for the first time.
Tag Archives: Roister
Chicago – 11/5/17 – Roister
Always one of my favorites no matter whether lunch/brunch or dinner. This salad was addicting while it was on the menu, and the open faced egg sandwich is outstanding. Highly recommend.
Chicago – 8/25/17 – Roister and Alinea
Roister
If you haven’t been to Roister and live in Chicago we probably can’t be friends. Always excellent and dishes that are so much better than they read on the menu. The spicy cucumber salad I could easily eat once a day forever. And those grits may not look like much…but the scallop XO….amazing. Some others told me that the foie gras toast was too sweet. But as dessert is is perfect and evoked so many amazing childhood cinnamon toast memories.
anson mills grits, scallop XO, egg yolk sauce, parmesan
avocado toast, english muffins grapefruit, everything butter
spicy cucumber salad, pineapple-fish sauce dressing, lots of herbs
Foie gras, cinnamon toast, strawberry jam
Alinea
Still my favorite restaurant a decade later. Somehow I am missing a few photos because I was enjoying myself too much to be bothered. Always an an amazing experience and always something new that is a complete surprise. On this visit, the spud. Perhaps not the prettiest dish in the era of instagram (despite best efforts which gave me a good laugh) but absolutely delicious.
spear | avocado, coriander
paper | langoustine, bouillabaisse, olive oil
crunch | rouille, nori
ink | olive, artichoke
garden | orange, sherry, tomato
black bass, shellfish, kuzu
kaffir lime, tropical fruit
coconut
chicken, rice
steam | hamachi, rosemary, kombu
glass | blueberry, lapsing soughing, maitake
spud | truffle, midwest dairy
toast | gruyere, black truffle, pumpernickel
smoke | veal cheek, pineapple, hearts of palm
rock | sweet potato, chocolate, miso
nostalgia | bubblegum, candy bar
Chicago – 1/27/17 – Roister and the Loyalist
Roister
When I finally get caught up on my blog I may need to stop the Roister posts as there will be too many. I feel guilty typing it but we may have had the whole menu x2 (some photos missing) plus a few off-the-menu extras (thank you Chef!). My previous go-to lunch spots are out the window.
Hushpuppies, corn crema, sour corn, manchego
Hushpuppies, corn crema, sour corn, manchego
Roasted beets, endive tangerine, blue cheese
Chicken noodle soup, mirepoix, meatball, soft cooked egg
Smoked oysters, garlic butter, breadcrumbs
Anson mills grits, key west pink shrimp, crab curry, thai basil
Fried chicken sandwich, sunchoke hot sauce, chamomile mayo
Biscuits and gravy, hearth roasted eggs, green tomato ragout, swiss
Loyalist
Love the people, service, and food. But I must admit that I feel the burger was overhyped. Perhaps the fault of my Facebook friends and not the burger.
Winter squash, burrata, pickled honeycrisp
The Loyalist cheeseburger & fries
Apple upside-down cake, sunflower anglaise, creme fraiche
Chicago – 9/15/16 – Au Cheval and Roister
Au Cheval
Of course now that United’s fares from EWR to ORD have been cut in half there is talk of Au Cheval coming to New York. This burger was my reward for the dozens and dozens of trips I have made to Chicago, especially those early morning flights to be there by 11am when it opens for lunch.
Roister
A seat at the hearth at Roister may be my new favorite place in Chicago. In a way the plating is deceiving as some of these dishes are dark and are not necessarily made for today’s instagram age. And while looks can be deceiving, menu descriptions can be as well. Oysters are one of the very few foods that I genuinely dislike. I have been trying to train myself to like them for 2 years now but was set back by an unfortunate episode of food poisoning. When Chef Brochu kindly sent out a gift of the smoked oysters my stomach sank. I was dining with my mother, the only person I know who dislikes oysters more than I do, and who would be of no help in eating these. I made her try one and she admitted it wasn’t bad at all (which is a very high compliment). I happily ate the rest as they were completely delicious. I love having my mind changed about an ingredient. The fries I likely would not have ordered myself as bonito and tofu are not ingredients I particularly enjoy but a friend ordered them on a previous visit and I had to have them again. Then there is the chicken that I still think about. The leftovers are the first thing I have ever taken in a doggie bag from any meal while traveling. I cleaned out half of the hotel mini bar and we ate the rest for breakfast. It may have been even better.
Tomato bread – mayo, shallot, pecan oil
Aged cheddar rillettes – truffle, cauliflower, fry bread
Chow chow mein – aged cabbage, noodles, relish
Cucumber – melon, smoked creme fraiche
Smoked oysters – garlic butter, breadcrumbs
Yukon fries – soy dusted, bonito flakes, tofu mayo
Whole chicken & chamomile – braised, poached, fried with sunchokes
Hushpuppies – corn crema, sour corn, manchego
Chicago – 5/21/16 – mfk, Roister, Green River, Next and Aviary
mfk
Each time I have visited mfk I just can’t understand why it is not absolutely packed. Somehow it has remained Chicago’s best kept secret. Suffice it to say I love everything on this menu. Ok maybe not the sardine butter but the ceviche could just keep coming all day long.
braised oxtail & potato croquettes, charred tomato aioli
ceviche, poblano guacamole, squid ink tostada
bread, sardine butter, breakfast radishes
roasted & chilled cauliflower, xato, almond, pickled onion
poached shrimp, green papaya, cucumber, sugar snap peas
seafood fideous, toasted vermicelli, piperade, saffron
Roister
Unfortunately Roister was not yet open for lunch by this trip as I was hoping so we were forced into Plan B which was a Roister and Next doubleheader. Maybe it doesn’t quite count doing the a la carte menu vs. the Roister menu but there always has to be something to strive for the next time (no pun intended). We were not able to order the larger dishes that I wanted the most (actually willing and able but would regret it later on) but I still think that we did pretty well. As Roister seemed to be so long in the making there was a part of me that feared it would fall short of expectations. But of course I should know better. It was exceedingly difficult to not finish absolutely everything and think about anything other than when I could get back here again.
Yukon fries – soy dusted, bonito flakes, rice vinegar, tofu mayo
Baja hiramasa – black sesame, raspberry, tarragon
Grilled asparagus salad – macadamia nut dressing, fennel, rice
Gulf shrimp toast – red crab butter
Carolina gold rice – hoisin glazed carrots, mushrooms, thai basil
Foie gras – black walnuts, pretzel, marshmallow
Strawberries & milk – jam, gummies, shortbread crumb
Green River
We had to exit the West Loop for a bit of the evening to enjoy some fantastic cocktails from the lovely Julia Momose.
Next South America (Peru)
There is not too much I can say about each visit to Next that I haven’t already said before. But this was easily my second favorite of all of the Next menus and if I lived in Chicago I would certainly be back for the other country iterations. This was a completely seamless transition to Chef Tomaska and I can’t wait to see what he does with the next menu.
Raspadilla – chicha morada, cassia, leche
Pisco sour
Ceviche
banana & passionfruit
corn & chocolate
aji
lime & orange
Tiradito
mackerel, kombu, peanut, cactus fruit
Picanteria
casabe, canchita, solterito de queso
empanada, rocoto relleno, anticucho
Alpaca Wool
escabeche de camaron
Sudado
paiche, gooseberry, coconut, pork
Pachamanca
gallina, humita, pina, salsa criolla
Dulces
guava & picarones
chocolate, rhubarb, dulce de leche
Aviary
Because one is never too full for a black truffle explosion.