Chicago – 7/23/16 – Tanta, Honey’s & the Office

Tanta
I have craved ceviche almost every day since this lunch at Tanta.  Thankfully it is finally fall as I never found anything that was a good substitute.

Tiradito cremoso cebiche – salmon, scallop emulsion, avocado, cherry tomato, chalaca, olive oil

Cebiche nikei – ahi tuna, tamarind-sesame oil leche de tigre, cilantro, habanero, cucumber, avocado, nori

Off menu!

Choclo – grilled with anticuchera, rocoto huancaina, fresh cheese

Super soltero – wheat, chickpea escabeche, cilantro, mint, parsley, queso fresco, cucumber, onions, mixed greens

Honey’s
I had Honey’s on my radar well before it opened but then did not read too much about it post opening so did not have any idea what to expect.  Sometimes it is best to be pleasantly surprised.  With a large group we we able to try most of the menu.  Beautiful presentations and all successful and delicious dishes (with the exception of the very salty quinoa).  Of course the downside of our large group was then apparent as second bites were unfortunately not possible.  A fantastic space with an absolutely gorgeous bar taking up most of the front room.  Congrats on all of the shining reviews!



marinated bay scallop – white gazpacho, grilled peach, apple, sorrel

hamachi – cucumber, grape, finger lime, verjus, pickled onion

spit roasted cauliflower – bread crumb, smoked giardiniera, basil

lamb tartare – shaved artichoke, cherry, black garlic mustard, crispy sunchoke

squid ink orecchiette – calamari, shrimp, octopus, pesto, mint, pine nuts

swiss chard – bagna cauda, fried shallots

rainbow trout – charred eggplant, roasted corn succotash, bacon, pea shoots

quinoa tabbouleh – lemon pistachio vinaigrette

grilled striploin – pommes dauphine, rapini, romesco, charred scallion

buckwheat pasta a la chitarra – morel mushrooms, thyme butter, pecorino, bread crumb

bass – brandade, pipperade, braised fennel



The Office
Unfortunately the power was out due to some crazy storms and a blown transformer. But if this is what camping looks like, I’ll take it!

Chicago – 10/3/15 – Nico Osteria, Green River & Alinea

Nico Osteria
I’m pretty sure I swore I’d stop blogging about my trips to Nico because there have been way too many.  But I just can’t help it.  Still my favorite brunch in Chicago with consistently fantastic crudo, pasta and cocktails.  And it is always lovely to see familiar faces.


Rock fish crudo
 Rigatoni with a northern ragu
 Gem lettuce, caper berries, fig-balsamic vinaigrette, parmesan
 Salumi & Cheese – La Quercia ham, mortadella, milano salami, goat cheese

Green River
This was only a brief stop for pre-dinner cocktails which of course were fabulous.  More comments on our lunch two days later in a future post.  

Alinea
I’m fairly certain that I’ve been to Alinea more times than any other restaurant.  First world problems my brother would say.  I suppose I am fortunate but also need to stay home long enough to become a regular anywhere in NYC.   Still my favorite restaurant in the US and I can’t imagine that anything will knock off black truffle explosion as the best bite of all time.  On every visit I’m completely blown away by something and wonder how they will top it the next time, but they always do.  This meal Chef Davies’ trout dish was my favorite hands down.  I can’t wait to see what Alinea 2.0 has in store.

Peach – basil, murray river salt
 Bocadillo – bread, jamon iberico, manchego
Gilda – guindilla de ibarra, anchovy, olive
Jamon iberico – cantaloupe, salt, espelette
Tortilla – potato, onion, egg
Patatas Bravas – paprika, chile, garlic
 Strawberry – tomato, pumpernickel, burratta
 Char Roe – english pea, olive oil, chamomile
 Brook Trout – uchiki kuri squash, thai banana, blis
 Graffiti – matsutake, maitake, parsley

Unagi – pickled plum, white sesame

Corn – uni, nori, togarashi

Totoro Kombu – hamachi, ice fish cracker

Percebes – smoke, seawater, ash

Chicken – shishito, lily, kombu
 Hot Potato – cold potato, black truffle, butter
 Wagyu – matsutake, ginger, black garlic

Black Truffle – explosion, romaine, parmesan

Olive Cake – extra virgin olive oil, black pepper
  
Lamb – caper leaf, grapes, olives

Bacon – butterscotch, thyme, black pepper
 Parsnip – honey truffle, vanilla, orange
Balloon – helium, green apple (missing a photo)
Tropical Fruit – rum, vanilla, kaffir lime