Wishbone offers a fine casual excursion into Southern food delights

Wishbone
http://www.wishbonechicago.com/
West Loop:
1001 W. Washington Blvd.
Chicago, IL
(312) 850-2663

Northside:
3300 N. Lincoln Ave.
Chicago, IL
(773) 549-2663

Berwyn:
6611 W. Roosevelt Rd.
Berwyn, IL
(708) 749-1295

Hours:
Breakfast: 7-11 a.m., Monday-Friday
Lunch: 11 a.m.-3 p.m., Monday-Friday
Dinner: 5-9 p.m., Tues., Wed., Thurs., Sun.; 5-10 p.m. Fri., Sat.
Brunch: 8 a.m.-2:30 p.m. Sat., Sun.

Pricing:
Breakfast: Omelettes, $6.50-$11.95; pancakes, etc., $4.95-$9.95
Lunch/Dinner: Sandwiches and Entrees, $5.95-$14.95

By Lee Barrie and Cindy Kurman
Story originally appeared in StreetWise

Anytime we hear that our friends have gone down South for a vacation or business, we immediately have visions of hearty, delicious Southern food. Calories aside, there is no regional American cuisine that is more interesting or comforting than this never-ending feast of the senses. From Louisville to Memphis, Charlotte to Charleston, Atlanta to Savannah, all the way down to New Orleans, this culinary journey is a most satisfying trip indeed.

Thankfully, Chicagoans can take this adventure by travelling to Wishbone in any of three locations: North Center and the West Loop in the city and Berwyn in the near western 'burbs.

These colorful and rustic eateries attract all age ranges, for good reason. They’re come-as-you-are-spots, the food is reliably good, portions are large and the prices are reasonable. The seating is comfortable, a combination of booths and tables. Wishbone serves breakfast all day; lunch begins at 11 a.m. and dinner service begins at 5 p.m. The menu is extensive and there are daily specials.  For many, breakfast (it's more like brunch), is the main draw. You can go with traditional, Southern inspired breakfast creations or choose a more complex, savory one.

Our personal favorites are the zesty Corn Cakes, with corn, scallions and a creamy red pepper sauce on the side. The cakes have the right touch of heat and sweetness and don't need additional syrup. We also love the decadent Shrimp and Grits, with bacon, scallions, mushrooms, wine and cream over cheese grits. Wow.

Omelette choices are plentiful. If you like yours on the traditional side, you’ll enjoy the Bacon or Sausage Omelette, the Denver Omelette and the Wishbone Omelette, with potatoes, onions, cheddar cheese and salsa. A little more on the creative side are the Light Spinach Omelette, made with egg whites, fresh spinach, tomato and mushroom; the Kentucky Scrambled Eggs, scrambled eggs with corn, onion, and green pepper topped with strips of bacon. The Southern Benedict is another tasty choice, two poached eggs served on biscuit with ham and topped with sausage gravy.

If you’re in the mood for a grain-based breakfast, there are plenty of interesting picks. The Crunchy French Toast is dipped in corn flakes; the Wishbone Fruit Pancakes can be ordered with mango, blueberries, bananas, chocolate chips or strawberries. The Biscuits & Gravy features homemade biscuits smothered in white sausage gravy with plenty of sausage.

If you’d rather go with a savory breakfast entrée, you’ll be pleased with the many Southern inspired creations. Choose farm raised Blackened Catfish with Cajun spices, two eggs, home fries, black beans or grits and choice of corn muffin, biscuit or toast. Crawfish Cakes are served with sweet red pepper sauce, two eggs, home fries, black beans or grits, and choice of corn muffin, biscuit or toast, or the North Carolina Crab Cakes, blue claw patties in spicy outer banks style served with lemon butter sauce, two eggs, home fries, black beans or grits and choice of corn muffin, biscuit or toast. The entrées come with choice of side dishes and there are even more ala carte sides to enhance your meal, plus freshly squeezed fruit juices, espresso beverages and baked goods.

Lunch kicks in at 11 a.m. and dinner begins at 5 p.m.; you can design either a lighter meal or a comfort food delight—the menus are similar for both. Salad choices include Louisiana Chicken Salad, blackened chicken breast served warm on a bed of lettuce, tomato/cucumber, with a Corn Muffin; you can add fresh or sautéed spinach.

Sandwiches include the Chicken Breast Sandwich, with charbroiled or blackened breast and the Backyard Burger made from 8 oz. of naturally raised, hormone-free Meyers Angus Beef. Vegetarian choices include the Virginia Veggie Burger made with a homemade vegan patty of brown rice, lentils, black beans and roasted vegetables and the Hoppin’ John, featuring black-eyed peas or the Hoppin’ Jack, featuring black beans, either one served on rice and topped with cheddar cheese, scallions and tomatoes. If you’re ready to indulge in a Po’Boy sandwich, you can select either Crawfish or Chicken Andouille sausage.

Entrées are hearty, served with cole slaw, corn muffin and choice of two sides. Interesting choices include the Atlantic Salmon Cakes, Crawfish Cakes, Blackened Catfish and Chicken with Mango Salsa. Wishbone also offers traditional Southern specials on the weekdays, such as Fresh Turkey Breast with sausage stuffing, gravy and cranberry sauce; North Carolina Crab Cakes; North Carolina Pulled Pork in a vinegar & BBQ sauce; Herb Crusted Tilapia; Jambalaya; Chicken Fried Steak; Pan Fried Chicken and Blackened Atlantic Salmon.

Since you’ve already stretched your stomach, why not finish off the meal in true Southern style with a piece of pie? Have fun choosing: Banana Cream, Sweet Potato, Chocolate Pecan, Chocolate Mousse, Apple Cranberry Crisp, Apple, Pecan, Peach Cobbler, Bread Pudding, Key Lime Pie, Pumpkin Pie, even Brownie Pie.

Wishbone has just the right mix to keep you coming back for more and more and more.

Note: DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you'd like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact DineWise@kurman.com.

de cero's Taqueria Intriguing and Fun

de cero: A modern day taqueria
814 W. Randolph St.
Chicago, IL 60607
312-455-8114
http://decerotaqueria.com/

Taco price range: $3.25-$4.85
Entrée price range: $11.75-$18.15

Hours: lunch is served Mon.-Fri. from 11:30 a.m. - 2 p.m.
Dinner: Mon.-Thurs., 5-10 p.m.; Fri.-Sat., 5-11 p.m.; Sun., 5-9 p.m.

There are probably hundreds of taquerias throughout Chicagoland, and one we find intriguing and fun is de cero, a popular spot in the heart of West Loop’s “restaurant row.” This casual, minimalist eatery serves up a creative, flavorful array of tacos and other Mexican-inspired dishes. It’s the kind of place that pleases foodies and non-foodies alike because, while the creations are interesting and the ingredients are of high quality, there is no pretense. de cero offers a wide variety of contemporary takes on traditional Mexican street food, with an urban sensibility that’s quite in tune with today’s tastes.

The signature dishes at de cero are the amazing tacos; there are 16 varieties on the menu plus additional daily specials. All are served in fresh, homemade soft tortillas. The tacos can be ordered ala carte (3-4 per person are quite filling) or by the combination plate which includes 8 tacos, any flavor, plus 3 house salsas for $32. Some of our favorite flavors include the chipotle chicken, the sautéed salmon, tres quesos (three cheeses), the battered shrimp, the vegetarian black bean and the braised duck with sweet corn salsa.

The menu covers a lot of ground beyond the wonderful tacos. Cold appetizers include delicious homemade quacamole, a nice jicama salad and a refreshing shrimp and scallop ceviche. Hot appetizer choices include the tasty duck nachos, sizzling cumin rubbed ribeye skewers and hearty mushroom quesadillas.

Diners who prefer an entrée course have many excellent choices. The marinated carne asada skirt steak is deliciously seasoned and served with pinot beans and basmati rice. Mole lovers will enjoy the boneless grilled chicken mole with poblano sauce, basmati rice and sautéed greens. Additional items include the large chipotle chicken burrito, grilled ahi tuna and fajitas (shrimp or steak).

If you still have room for dessert, you will delight in the unique guava cheesecake.

de cero is popular, attracting a wide-ranging clientele. There could be a brief wait, but it’s worth it. To avoid the largest crowds, try arriving early or later during the lunch or dinner periods.

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 http://gotbuzzatkurman.com/.

Breakfast at Ina's - a Chicago Institution

Ina's
1235 W Randolph StChicago, IL 60607-1517
Phone: (312) 226-8227
http://www.breakfastqueen.com/

Hours:
Monday, 7 a.m.-3 p.m., Tuesday-Friday, 7 a.m.-9 p.m.; Saturday, 8 a.m.-9 p.m.; Sunday, 8 a.m.-2 p.m. (breakfast only on Sundays)
Breakfast entrée price range: $8-$11

Ina’s has become such a breakfast institution in the West Loop that we just had to tell newcomers and Chicagoans who have not yet visited this café: Go there for breakfast. You won’t be sorry, and you’ll be back. Ina’s is the culinary treasure house of inimitable chef/owner Ina Pinkney. She’s gregarious and a delight to know.

The website says it all: http://www.breakfastqueen.com/. But we think that “lunch queen” and “dinner queen” would work just as well. Any time of day, Ina’s has something wonderful to offer.

There are so many good breakfast things at Ina’s we hardly know where to start. So here are the basics: Prices are extremely reasonable. There is a free parking lot next door. The Intelligentsia coffee, served by the pot, is great. The room is quiet enough to hold a conversation, making it perfect for a business breakfast. The service is courteous, prompt and professional. In warm weather, there is a nice outdoor eating area. The quality of the food is excellent, portions are large but not overbearing and the baked goods are fresh and tasty. Ina is very committed to sustainability, so many of the ingredients are locally produced and organic.

What to order? We need go no further than to say Heavenly Hots, which are Ina’s signature pancakes, made with fresh eggs, sour cream and just a bit of flour. They are light and delicious, topped with fruit compote or ask for the real maple syrup. Ordered with a side of Boar’s Head bacon or one of three styles of sausage, and you’ll be sustained for hours. Similarly, you’ll enjoy the Vanilla Bean Waffle, Buttermilk Pancakes, Whole Wheat Oatmeal Pancakes and Baked French Toast. If you’re in a savory mood, there are many specialty Omelets, a delicious vegetarian Frittata, Huevos Rancheros and the special Pulled Pork Hash.

Ina’s is a “cell phone free zone,” so as you finish your meal and head out to face the day, you’ll be surprisingly refreshed—and glad that you stopped by.