Chicago’s celebration as a world-class dining destination: Restaurant Week 2011

By Cindy Kurman and Lee Barrie

Originally published in Streetwise magazine

For ten days beginning February 18 through February 27, Chicago celebrates Restaurant Week, with more than 200 restaurants offering special prix fixe menus at $22 for lunch and $33/$44 for dinner (beverage, tax and gratuity not included). This is a great opportunity to try new restaurants or old favorites and enjoy a great meal at a fabulous cost. Beverage, tax and gratuity are not included.

Having trouble deciding where to eat? Here’s our pick of must try restaurants who are participating.

Benny's Chop House

Steak, American | Lunch Only (running special all month Feb. 1-Feb. 28!) $22 Menu

444 N. Wabash Ave. | Chicago IL 60611

City-N.Michigan | 312 626-2444

Blackbird Restaurant

American | Lunch & Dinner Menus

619 W. Randolph St.  | Chicago  IL  60661

City-West Loop | 312 715-0708

Cafe Spiaggia

Italian | Lunch & Dinner  Menus

980 N. Michigan Ave. | Chicago IL 60611

City-N.Michigan | 312 280-2750

Catch 35

Seafood | Lunch & Dinner Menus
35 W. Wacker Dr. | Chicago IL 60601

City-Loop | 312 346-3500

De Cero

Mexican | Lunch & Dinner Menus

814 W. Randolph St. | Chicago IL 60607

City-West Loop | 312 455-8114

East Bank Club / Maxwell's at the Club

American | Restaurant Week Deal: Lunch & Dinner Menus

500 N. Kingsbury St. | Chicago il 60610

 City-River North | 312 527-5800

Elate Restaurant

American | Restaurant Week Deal: Lunch & Dinner  Menu

111 W. Huron St. | Chicago IL 60654

City-Loop | 312 202-9900

Fleming's Prime Steakhouse & Wine Bar

Steak & Beef | Restaurant Week Deal: Dinner only Menu

25 E. Ohio St. | Chicago IL 60611

City-River North | 312 329-9463

Japonais

Japanese | Restarant Week Deal: Lunch & Dinner Menus

600 W. Chicago Ave. | Chicago IL 60654

City-River North | 312 822-9600

Joe's Seafood, Prime Steak and Stone Crab

Seafood, Steak & Beef | Restaurant Week Deal: Lunch & Dinner Menus

60 E. Grand | Chicago IL 60611

City-N.Michigan | 312 379-5637

La Madia

Italian | Restaurant Week Deal: Lunch & Dinner Menus

59 W. Grand Ave.  | Chicago  IL 60654

City-River North | 312 329-0400

Le Colonial Restaurant

Vietnamese | Restaurant Week Deal: Lunch & Dinner Menus

937 N. Rush St. | Chicago IL 60611

City-N.Michigan | 312 255-0088

The Lobby at The Peninsula Chicago Menus

Breakfast/brunch | Restaurant Week Deal: Lunch & Dinner

108 E. Superior | Chicago IL 60611

City-N.Michigan | 312 573-6695

Mon Ami Gabi Lincoln Park

French | Restaurant Week Deal: Dinner only Menu

Belden Stratford Hotel 2300 N. Lincoln Park W. | Chicago  IL  60614

City-Lincoln Park/Lakeview | 773 348-8886

Nacional 27

Latin | Restaurant Week Deal: Dinner Menu

325 W. Huron St.  | Chicago  IL  60610

City-River North | 312 664-2727

Naha

American | Restaurant Week Deal: Lunch & Dinner Menus

500 N. Clark St. | Chicago IL 60654

City-River North | 312 321-6242

Park Grill

American | Restaurant Week Deal: Lunch & Dinner

11 N. Michigan Ave. | Chicago IL 60602

City-Loop | 312 521-7275

Piccolo Sogno Restaurant

Italian | Restaurant Week Deal: Lunch & Dinner Menus

464 N. Halsted St. | Chicago IL 60642

City-River West | 312 421-0077

Prairie Fire

American | Restaurant Week Deal: Lunch & Dinner Menus

215 N. Clinton St. | Chicago IL 60661

City-Near North | 312 382-8300

Riccardo Trattoria

Italian | Restaurant Week Deal: Dinner Menu

2119 N. Clark St. | Chicago IL 60614

City-Lincoln Park/Lakeview | 773 549-0038

Roy's Chicago

Fusion | Restaurant Week Deal: Dinner Menu

720 N. State St. | Chicago IL 60654

City-N.Michigan | 312 787-7599

Salpicon

Mexican | Restaurant Week Deal: Dinner Menu

1252 N. Wells St.  | Chicago  IL  60610

City-Near North | 312 988-7811

Topolobampo

Mexican | Restaurant Week Deal: Lunch only Menu
445 N. Clark St.  | Chicago  IL  60610

City-River North | 312 661-1434

Zealous

American | Restaurant Week Deal: Dinner only Menu

419 W. Superior St. | Chicago IL 60654

City-River North | 312 475-9112

Participating restaurants may offer Restaurant Week menus for lunch, dinner or both – at their discretion. Please view individual restaurant profiles for menu details. For a complete list of participating restaurants, go here.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Arami rises above the pack with beautifully rendered and delicious Japanese cuisine

Arami
1829 W Chicago Ave., Chicago
312-243-1535
www.aramichicago.com (website is still under construction)

Hours: 11 a.m.-10:30 p.m. Tues.-Thurs.; 11 a.m.-11 p.m. Fri.-Sat.; 5-10:30 p.m. Sun.; closed Monday

Pricing: appetizers: $4-12; noodle dishes, $12-15; nigiri and maki, $2-10; special dishes, $8-$13. Chef’s choice combinations are also available at a premium price.

We are definitely sushi lovers and we have written about it many times in DineWise. As much as we don’t want to overdo the topic, we just had to tell you about Arami, a new Japanese restaurant in Chicago’s West Town neighborhood. We dined here last weekend with our good “foodie” friends and we thoroughly enjoyed the experience.

Arami is a modestly sized, hip-casual restaurant with a bar/lounge area in front, a generously sized sushi bar in the middle and an exposed brick walls and wood floored dining room in the back. We’re told there will be a nice outdoor patio in the back this coming spring.

The crowd was on the younger side and the vibe was sophisticated but energetic. We were pleased with the ambiance, which includes handsome wooden tables, a modest but visually pleasing art collection on the walls and warm lighting throughout.

The menu is beautifully presented on a bamboo slab. It includes both sushi and many other Asian dishes, with an emphasis on Japanese food. The specialty of the house is the Geunkang Nigiri, which we will cover in a moment.

The menu begins with a generous selection of cold appetizers. For a quick amuse bouche, you might want to try the Toro Tartar Bite, fatty tuna, chives, caviar and house special soy sauce. But even better is the full app-sized Togarashi Seared Tuna, with seared tuna on top of a perfectly conceived seaweed salad, with kelp noodle, creamy Meyer lemon dressing. Another interesting beginning is the Spicy Tako Springroll, spicy octopus with cilantro and crisp mixed greens.

Hot appetizers include a wondrous Mushroom Salad, with citrus, sesame, warm mushrooms and micro shiso. Another good choice is the Seared Hotate, pan seared scallops, unagi, mushroom, shiro miso.

Noodle dish lovers (broth with noodles and other ingredients) have four good choices. The most popular, we’re told is the Veggie Udon, with soy braised daikon, mushrooms, eggplant, carrot, scallions and a poached egg floating on top. We gave it a try—the presentation was gorgeous and it was flavorful, with more than a touch of sweetness, which was different but very good.

As befitting a sushi restaurant, there is a large choice of typical nigiri and sashimi, as well as your basic maki and sushi choices. What shines here, however, are the special sashimi dishes, the special Geunkang nigiri and the special maki.

In the special sashimi category, the Secret Hamachi, yellow tail with mushrooms and truffle oil, and the Sake Garlic, salmon with garlic and vinegar, are two good choices. We asked what Geunkang nigiri is and we were explained in detail. In Japan, a clump of sushi rice is hand-formed and a strip of seaweed is wrapped around its perimeter to form a “container”, which is filled with fine chopped ingredients that requires confinement, such as roe, oysters, vegetables and so forth. At Arami, a strip of fish is used instead of the seaweed, making for an enhanced and very tasty rendition. We thoroughly enjoyed the Zuke Sake Hotate, spicy scallop wrapped with salmon.

Once we moved on to the special maki, we were enraptured. Our favorite dish of the evening was the beautiful Hamachi Maguro Ebi, yellow tail, tuna, scallion, jalapeno, shrimp, and spicy mayo. The freshness stood out and the flavor combinations were unique and perfectly complimentary.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com. Photos by Cindy Kurman

Fogo de Chao Delivers on Its Promise: Great Feast for the Carnivores

Fogo de Chao
661 N. La Salle St., Chicago
(312) 932-9330; www.fogodechao.com

Hours:
Lunch: 11:30 a.m.-2 p.m., Mon.-Fri.
Dinner: 5-10 p.m., Mon-Thurs.; 5-10:30 p.m., Fri.; 4:30-10 p.m., Sat.; 4-9 p.m., Sun.
Prices: lunch, $26.50 or $19.50 for salad bar only; dinner, $46.50 or $24.50 for salad bar only

By Lee Barrie and Cindy Kurman
Reprinted from DineWise column in StreetWise Magazine

We were talking about where we might want to travel for a warm winter getaway and we thought of Rio and other South American destinations. The conversation became more interesting and focused when we went to Fogo de Chao for a dinner hosted by the Chicago Brazilian Consulate. There were many Brazilian guests at this event us as well as many local Brazilian Americans. Although we can’t claim any Brazilian heritage, we were told we have Brazilian soul, which we take as a wonderful compliment.

Our dinner companions seemed very pleased to be at Fogo de Chao, a fact that speaks to the authenticity of this restaurant, which features the gaucho way of preparing meat in Porto Alegre, Brazil. Rather than preparing a special menu for this event, the restaurant introduced the group to its signature Fogo de Chao dining experience and then set us loose to satiate ourselves on their special kind of feast.

Phase one of the journey began with a stroll to the long salad bar. Starting at one end, we chose from the many ingredients that together form a hearty mixed green salad. Fresh spinach, spring mix, hearts of palm, asparagus, fresh and sun-dried tomatoes and many other items. As we turned the corner, the other side of the salad bar offered a wide range of fresh cheeses, condiments and prepared salads. Coupled with a range of dressings and vinegars, there was more than enough to create an excellent first course that would ensure our meal was well balanced and healthy.

Returning to our table for phase two, we began a much better than expected feast of grilled meats and side dishes. In total, Fogo de Chao offers more than a dozen different meat and poultry offerings, all mounted on robust swords. The servers (sword carriers, if you will) brought the meat to us; we could choose between a rarer portion or one that’s more well done—a nice personal touch. The server carved the portion off the sword and we captured it with special tongs. The parade of servers, each with a different cut of meat, seemed to go on forever. There is no question that we could have completely stuffed ourselves if we chose; fortunately, we knew when to say no and so we could still walk when we left the restaurant. In reality, it’s a good idea to take a break during the meal so that you can regain a little room for that special cut of meat that you crave when it finally comes around.

Here’s a rundown on some of the cuts of meat offered, and those we really liked. First, we must mention that our Brazilian friends were very pleased that Picanha (pronounced pea-CAN-ya) was one of the first to be served. This is a prime cut of top sirloin that is very popular in southern Brazil. It wasn’t one of our favorites, but it is good and very authentic. Another authentic dish is Alcatra, another top sirloin cut from southern Brazil.

The Filet Mignon was extremely tender and juicy. It was one of our favorites. Fogo de Chao serves it with or without a bacon wrap.  Another very flavorful and tasty cut was the Fraldinha (pronounced fral-DIN-ya) a well-marbled bottom sirloin.

If you’re not the beef lovers we are, you’ll still have much to enjoy. We were very pleased with the Cordeiro (pronounced cor-DAY-roo) the grilled, mint-marinated lamb. Both lamb chops and leg of lamb were offered and both were delicious and tender. Personally, we liked the chops better but both were worth choosing. Poultry lovers have two varieties of chicken to choose from. Our favorites were the chicken breasts wrapped in bacon. The grilled chicken legs were moist and tender, even if somewhat bland, but that may a good thing if you’re not a fan of spicy food.

Among the pork selections were the Linguica (pronounced lin-GWEE-sa), grilled cured pork sausage with a barbecue tang, and the Lombo (pronounced LOM-bo), grilled pork loin. The sausage was zesty and fun; the loin was a little less seasoned than we’re used to and we probably could have taken a pass.

Rib lovers can choose from two styles. If you’re a bone-in steak fan, you’ll love the Costela (pronounced co-STELL-a), which are beef ribs grilled for several hours. They were juicy and flavored in a very straightforward manner, with only slight seasoning, but needed nothing more. The Costela de Porco (pronounced co-STELL-a gee PO-co), are Fogo de Chao’s baby back pork ribs. These were very tender and flavorful and the dry rub seasoning came through nicely.

The meats are accompanied by a host of family-style side dishes. The most addictive were the pão de queijo (warm cheese bread), small popover-like rolls. We could have eaten these until we burst. Other favorites were the crispy polenta and the caramelized bananas.

There really isn’t enough room for dessert, but we must admit Fogo de Chao has a great selection. The Brazilians in our group were thrilled to get the signature Papaya Cream, while we indulged in the Molten Chocolate Cake and the New York style cheese cake. All were very good; surprisingly so.

All in all, Fogo de Chao delivered on its promise. The service was well orchestrated and professional; the servers seemed quite happy with their roles and the food was very good. Fogo de Chao may be a haven for tourists and convention-goers in Chicago, but by no means should Chicagoans write it off. We really enjoyed the experience.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Saigon Sisters: Making its mark with delicious modern Vietnamese cuisine in Chicago

Saigon Sisters

567 W. Lake St., Chicago                                                                                          

(312) 496-0090; www.saigonsisters.com

Hours: Lunch/late lunch, 10 a.m.-4 p.m., Mon.-Fri.; Dinner/after hours: 5-10 p.m., Mon.-Thurs., 5 p.m.-1 a.m., Fri.-Sat.

Chicago French Market location (lunch only): 10 a.m.- 7:30 p.m.; Mon.-Fri.; 10 a.m.-6 p.m., Sat.

Prices: lunch sandwiches, $7-8; dinner entrees: $12-$19

You should get to know Mary Nguyen Aregoni and Theresa Nguyen. They’re so not clichés. They are, in fact, Vietnamese sisters who own Saigon Sisters, the Vietnamese restaurants. The first location is a very popular kiosk at the Chicago French Market. The new, second location is a sit-down restaurant a couple of blocks north, at Lake and Clinton.

Why do we say these delightful ladies are not clichés? After all, there are many, many immigrant families who start their lives in America by opening a neighborhood ethnic restaurant. What makes the Nguyen sisters unique is that they came to Chicago as kids and became quite assimilated into the American lifestyle. Then they did what most American kids do—they pursued “normal” careers. After college, Mary wound up in marketing at Procter & Gamble, while Theresa went to New York to pursue her career in fashion design.

Only then did they go back to their roots by opening a neighborhood ethnic restaurant. In 2009, after, months and months of planning, they formulated their Saigon Sisters concept. They started in the new Chicago French Market, serving lunch only. They chose traditional ingredients, but they use ingredients the way so many of Chicago’s best chefs use them—creatively, with a modern twist. It works. Saigon Sisters has become one of the most successful vendors at the Market.

But the story doesn’t end there. Phase two of their nontraditional American dream kicked in when they began planning a second location, independent of the French Market. Their goal was to offer the same delicious food during lunchtime but take it up a notch or two for dinner. This is where the story gets interesting. They began a search for the right chef and they found it in the young, very personable Matt Everson, who has paid his culinary dues at Charlie Trotter’s and May Street Market, among others. He’s ambitious, he knows a thing or two about excellent cooking, and he loves Asian cuisine.

Working as a team, the sisters and the staff (along with their mother, Mama Nguyen, herself an entrepreneurial success who had a large, thriving marketplace in Saigon), have designed a dinner menu that takes Vietnamese cooking to a beautiful and delicious level. They’ve also kept to their dream of having a casual, come-as-you-are place. The food is great and the atmosphere is hip, unpretentious and totally casual.

The space is small (only 32 seats) but the 20-foot ceilings give diners an amazing feeling of space and the floor-to-ceiling windows provide a surreal (i.e. great) view of Chicago’s “L” tracks and surrounding buildings, especially at night. The seating is contemporary, woodsy and comfortable. The place and the people exude warmth, making it a fun gathering place.

The food?  At lunchtime Saigon Sisters gets busy, as people enjoy the variety of foods that are arguably better than they have had at other Vietnamese restaurants. The lunchtime draws are Bánh Bao (steamed rice buns), Phở (noodle and broth dishes), Bánh Mi (sandwiches), and Gòi Cuón (spring rolls; choose shrimp or tofu).

The Bánh Bao are served open faced (taco style). If you get a full order of three, you get a complete meal with ample vegetables and protein; quite filling, perfect for lunchtime. Choose from Caramelized Chicken, Hoisin glazed pork belly or Wagyu beef in coconut milk.

The Phở (pronounced “fuh”, in case you haven’t been told) portions are large. Pho choices include Beef Phở (sliced beef flank, beef meatball), Vegetarian Phở (sliced tofu & veggies), and Chicken Phở (poached chicken & garlic chips).

We love, love, love the Banh Mi sandwiches, which are large, filled with tempting flavor combinations. Typically we will buy two, cut them in half and share. Among our favorites are the Classic (American ham, French country pate, mayo), The Porky Glazed Pork Belly (braised pork belly, pho flavors, hoisin glaze, mayo), The Frenchman (duck confit, pickled mustard seeds, candied kumquat, rouille), the Vegetarian (lemongrass, teriyaki tofu, red peppers), and the Sun Tanned Cow (coconut milk, braised Wagyu beef, kaffir lime leaf).

Once evening arrives, the bustling sandwich-shop atmosphere is transformed into a dinnertime foodie’s delight. Candlelight bathes the tables and the mood is sensual and relaxed. It’s also time for executive chef Matt Everson and his culinary team to delight your taste buds as well as your eyes.

The dinner menu allows guests to sample some traditional Vietnamese dishes or take a more adventurous journey through the contemporary interpretations. For starters you can enjoy house-made charcuterie, easily shareable, featuring selections chosen by the chef. Another popular beginning is the Caramel Chicken Wings, crispy drummettes and wings in caramel sauce, with lemongrass, ginger and red chiles. These are not your typical chicken wings! We also love the Green Papaya Salad, with cherry tomatoes, red chiles, Thai basil in nuoc cham dressing. It’s a large portion, making it work as a shared appetizer or a vegetarian entrée. 

Meat dishes include a delicious Lab Luc Lac, lamb tenderloin seared in XO sauce, with watercress, red onions and broken rice. The watercress is the perfect tangy accompaniment to the sweet lamb. Another delight is the Braised Short Ribs, in tomato sauce, lemongrass, star anise, pickled okra, carrots and pearl onions.

Fish and seafood lovers can indulge in the Lobster Fritter on Sugar Cane, which includes lobster, shrimp mousse, fennel, chayote, with kohlrabi salad and lime ginger dressing. Another dish that can serve as a shared app or a full entrée is the Tuna Tartar, made with grapefruit confit, pickled ginger, scallion oil and a crisp lotus chip. If you’re an octopus fan, you won’t want to miss the Baby Octopus, perfectly grilled confit octopus, togarashi, and black cuttlefish ink rice. A Saigon Sisters specialty is the Sesame Sardines, grilled whole sardines with peppery greens in a sesame lime dressing.

There are a number of vegetarian selections such as Black Pepper Tofu and Rice, with shallot butter sauce, garlic, ginger, black pepper, soy sauce and broken rice.

The dessert of note is Che, a smooth butternut squash, coconut milk custard, with sticky rice, vanilla beans and a taro chip. It is unique and delicious; highly recommended. 

Saigon Sisters offers an atypical (i.e. good) beverage menu, which includes G.U.S. Sodas (wonderful, low sugar, all natural); Nirvana Coconut Water, Orange Aranciata and Vietnamese Coffee. For now it’s B.Y.O.B. until the liquor license comes through. 

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Photos by Cindy Kurman

Chicago French Markets sponsors the Good Food Project, October 2

Chicago French Market is proud to be among the first Chicago-area businesses to support the outstanding work of The Good Food Project, a not-for-profit organization that brings fun and interactive food tastings to schools to teach kids to become young food critics and help them develop a lifelong love of good food.

Join Chicago French Market as it welcomes the Good Food Project from 11 a.m. to 1 p.m. Saturday, Oct. 2. With help from Susan Taylor, a Chicago Tribune food critic, children will learn how to taste like a pro. Each child will be among the first in Chicago to taste the new SweeTango apple along with three other varieties of apples. Upon selecting their favorite apple, the children make an apple slinky to bring home to show friends and family. $5 donation to the Good Food Project per child ages 5-10 (includes one guardian) and tickets can be purchased at the door.

The Good Food Project’s mission is to introduce different flavors of produce to children in order to develop a lifelong love of good food and healthy living. Visit http://www.thegoodfoodproject.org/ for more information.

Chicago French Market’s support has already provided apple tastings to children at Cleveland Elementary School, Saint Ann Catholic School, CICS Longwood and CICS Washington Park with more to come. Chicago French Market vendors City Fresh Market, Produce Express and Chicago Organics provide produce for the event.

For information about The Good Food Project or to arrange an apple tasting in your child’s school, visit http://www.thegoodfoodproject.org/ and contact Susan Taylor at goodfoodchicago@gmail.com or 773-648-0068. The Chicago French Market is a proud sponsor of The Good Food Project. For more information, visit http://www.chicagofrenchmarket.com/.

When it’s Autumn, it’s Time for Hearty Artisan Beer and Comfort Food

Popping a cold one is a summertime tradition, but sitting down to indulge in a seriously good brew paired with some hearty comfort food is our idea of a perfect cool weather sport. So as autumn closes in, we thought you might want to make some plans to drop by one of these Chicago hot spots for good food and a memorable beer.

The Beer Bistro

1061 W. Madison St. - Chicago
312-433-0013; www.thebeerbistro.com

STATS: Beers on tap: 20 |  Bottled beers: 125

This West Loop spot is a casual neighborhood place to party with good food and great beer. The beer collection showcases domestic craft beers as well as imported delights, while the eats are focused on comfort bar food. Starters include spinach and artichoke dip with pita chips, baked goat cheese, beer-battered chicken fingers. Sliders come in several varieties; if you order them all you get a basket of fries or tater tots free. Try the cheeseburger, pulled pork, buffalo chicken, patty melt, fried fish, Caprese, turkey or Reuben. Other goodies include nachos, quesadillas, wings, soups, salads and large full size burgers. Here’s a unique burger to try: The Gourmet Burger, on a pretzel roll with peanut butter, fried egg, bacon & cheddar.

Hopleaf

5148 N. Clark St.

Chicago, IL 60640

773-334-9851; www.hopleaf.com

STATS: Beers on tap: 36 | Bottled beers: 300

Hopleaf is a great Chicago institution, not unlike a Belgian abbey. If you haven’t been there, it’s time. This is a beer aficionado’s heaven and the food is casual, creative and very tasty. The beer collection is varied, and there is an exceptionally robust collection of Belgian beers.

The signature starters are steamed mussels, which you can order Belgian-Style, steamed in Wittekerke white ale with sliced shallots, celery, thyme and bay leaf or steamed in White Wine: with sweet and spicy chorizo, caramelized onions and pepadew peppers. Other interesting starters include the Sausage Plate (organic sausages served with bourbon pancetta, white beans or German potato salad); the Sweet Corn Flan and Crepe (savory flan with sweet pepper caramel and a corn crepe stuffed with assorted local vegetables and goat cheese) and the Rabbit Saddle stuffed with housemade Mortadella sausage. 


Sandwiches are ambitious: Tilapia Sandwich with lemon pickles, butter lettuce & gribiche sauce; the Duck Reuben featuring Pekin duck breast on marble rye with cranberry cream cheese spread; Cashew Butter and Jelly, made with fig jam and morbier cheese with stilton macaroni and cheese; Organic Montreal-Style brisket on sourdough rye, slow roasted, briefly smoked. For entrees, try the Loch Duart Salmon with cucumber-creme fraiche salad w/walnuts & mint, avocado-banana puree, plantain chips, mache, curry oil; pan roasted Poussin w/summer squash pancakes, minted English shelling peas, roasted carrot puree & herb oil; the Fish Stew is made from tomato-white wine fish broth, sweet corn, bell peppers, red onion, new potatoes, plus Lake Superior whitefish, Loch Duart salmon, Laughing Bird shrimp, Prince Edward Island mussels, and smoked salmon rouille. Another robust choice is the Grilled Gunthorp Farms Pork Tenderloin  with sautéed sweet corn, shallots, red peppers, mushrooms, sweet corn spaetzle and tomatillo salsa verde.

Jak’s Tap

901 W. Jackson Blvd., Chicago

(312) 666-1700; http://jakstap.com

STATS: Beers on tap: 48 | Bottled beers: 5

Tucked away in the Greektown/West Loop area is this fun neighborhood bistro where draft beer and a large comfort food menu are the main attractions. The beer selection includes a sizeable collection of American regional brews as well as German, Belgian and Irish favorites. The food is an eclectic variety of American, Southern, Mexican and Italian comfort foods covering lunch and dinner and late night, including excellent egg dishes.

Starters include the popular favorites such as nachos, quesadillas, hamburger or pulled pork sliders, wings and baby back ribs. There is a Six Gun Chili (vegetarian) as well as two Mexican inspired salads—Ensalada Del Rey with chicken, avocado, Yucatan pico, cheese, tomatoes, onion, cucumbers and tortilla strips, and the Fiesta, a taco turkey in a tortilla bowl with black beans, rice, lettuce, pico de gallo, cheese, avocado & sour cream.

Pizza lovers can choose from six thin crust varieties or they can concoct their own from a variety of toppings. Sandwiches include a Cubano and a decadent Grilled Cheese as well as a Reuben and Pulled Pork. The burger selection is huge (17 choices, to be exact). If you want to go for the gusto, you can choose entrees such as BBQ Baby Back Ribs, Burritos, Country Fried Chicken, Fish and Chips, and Southwest Steak,

Mrs. Murphy & Sons Irish Bistro

3905 N. Lincoln Ave., Chicago

(773) 248-3905; www.irishbistro.com

STATS: Beers on tap: 15 | Bottled beers: 40

This Irish restaurant, owned by the same Murphy’s who own Murphy’s Bleachers next to Wrigley Field, is a Mecca for quality, modern Irish food and the beer selection is more than ample to pair with the cuisine. Your meal starts with amazing homemade Irish soda bread and then you can meander through a long menu that includes traditional Irish dishes and a wide variety of contemporary creations made from authentic ingredients.

Tasty, unique starters include the Duck and Crispy Brie, featuring “corned” duck breast, crispy brie cheese, arugula and candied walnuts and the Baked Cheese Rarebit, a blend of Irish cheeses with bacon and green onions served with a bread basket. Soups include a rich Guinness and Onion soup with white Irish cheddar and a Potato Leek soup. Salad choices include a Barbecue Salmon Salad with whiskey marmalade barbecue sauce and a Roasted Beet Salad with marinated beets, walnut vinaigrette and Irish Chimay Beer Cheese. Among the nicely conceived entrees are the Beef and Guinness Stew with roasted root vegetables and buttermilk mashed potatoes; Bacon Wrapped Pork Loin in a Murphy’s Bleachers Ale reduction; the Fisherman’s Chowder with Cod, Shrimp, Mussels, Littleneck Clams and Scallops, Yukon Gold Potatoes in a Tomato Saffron Broth and the Grilled Lamb and Figs with a fresh fig chutney, tomato-walnut butter, bleu cheese mash and vanilla balsamic cream.

Publican

837 W. Fulton Market; Chicago

(312) 733-9555; http://thepublicanrestaurant.com

STATS: Beers on tap: 12 | Bottled beers: 62

This handsome, wood-toned restaurant is the brainchild of chef Paul Kahan and his multi-award winning culinary team from Blackbird and Avec. There is no question about the quality of the food here. The raw oyster bar is stocked with eight kinds of oysters. Also on the menu are many fish and seafood entrées including yellowtail, ahi tuna, swordfish, scallops and trout. Ham lovers will enjoy the artisan aged ham selection, each served with goat’s milk butter and hearty peasant bread. Other inspired entrées feature suckling pig, sweetbreads, Pot-Au-Feu made with sausage, ribs and pork tenderloin; a delicious half-chicken with summer sausage and frites; ribeye steak and a ham chop with beets, leeks and saba.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please subscribe to their blog at www.gotbuzzatkurman.com and check out all DineWise articles at www.dinewisechicago.blogspot.com.

Just Announced: Locavore Green City Market Menu for September 22

Join Chicago French Market September 22 for an all local family style dinner to celebrate the Locavore Challenge and share recipes and stories with other supporters. The event takes place 5:30pm-7:30pm, Wednesday, September 22, 2010 at the Peggy Notebaert Nature Museum in Lincoln Park. Tickets are just $25 and can be purchased at the Market, or online here.

DINNER MENU

Herb Crusted Lamb with Natural Juices

Whole Roasted Herb Chicken with

Caramelized Apple and Onion Compote

Three Sisters Herb Pasta with Spinach

Pickled Genesis Cucumbers and Radishes

over Green Acres Asian Mesclun Greens with Mint

Yogurt Dressing

Grilled Corn with Basil Butter

Delicata Squash Tart

Cauliflower and Hard Cooked Egg Salad

Market Bread and Whipped Butter with Chives

DESSERT MENU

Poached Plum Galette with Limelight Honey Whipped Cream

Decaf Coffee, Hot Tea, Mint Iced Tea

Everyone will also have the opportunity to participate in an interactive community discussion based on their Locavore experience!  Help The group frame this discussion by filling out our Locavore Discussion Survey - just 6 simple questions!

Growing Organic Vegetables in Your Own Backyard with Jeanne Pinsof Nolan, Green City Market's Project Manager of The Edible Gardens, and founder of The Organic Gardener, Ltd.

Are you interested in the satisfaction of growing your own food? Come learn the basic principals of organic gardening with Jeanne Pinsof Nolan.  If you are a novice, this discussion will provide a start at giving yourself and your kids the very real and rewarding experience of growing your own food. For the more experienced gardener, get advice on organic gardening techniques and soil improvement. She'll talk about what to grow, when to plant, proper garden maintenance and more.