David Burke’s Primehouse: a newer kid on the block offering a hip, contemporary spin on Chicago’s steakhouse tradition

David Burke’s Primehouse
616 N. Rush St., Chicago
(312) 660-6000
http://www.davidburkesprimehouse.com/

Hours:
Lunch: 11:30 a.m.-3 p.m., Mon.-Sat.
Sunset: 3-5 p.m., daily
Dinner: 5:30-9:30 p.m., Mon.-Thurs.; 5:30-10:30 p.m., Fri.-Sat.; 5:30-9 p.m., Sun.
Brunch: 11 a.m.-2 p.m., Sun.

By Cindy Kurman and Lee Barrie

It always amazes us at the number of steakhouse offerings there are in Chicago. Judging by the numbers, we are clearly the steakhouse capital. Chicagoans love their meat and potatoes.

One relative newcomer to the steakhouse scene is David Burke’s Primehouse, located in the chic James Hotel in River North. Primehouse is a hip, contemporary version with non-traditional selections alongside old favorites.

Having just left the adjacent JBar, where yours truly (Cindy) was honored as a Media Maven, we were still hungry and so we went next door, where the staff graciously welcomed us even without a reservation. The room is contemporary, comfortable and warmly appointed.

Our meal began with a delicious fresh-from-the-oven popover—a real treat. Primehouse makes a killer Caesar salad, which they prepared for us tableside (we added a topping of white anchovies). We even had complimentary Surf & Turf Dumplings (angry lobster, lemon, chives, crispy basil braised short rib, horseradish cheddar), thanks to an iPhone promotion on Foursquare. Yum.

We try not to overdo our portions and Primehouse had no problem letting us share a 20-oz. bone-in Filet Mignon, which was plenty, considering the ala carte accompaniments we ordered. The waiter even sliced it for us tableside and exec chef Rick Gresh sent out a variety of toppers including Béarnaise and three mousses: horseradish, blue cheese and truffle. All are excellent accompaniments to the perfectly prepared medium-rare dry aged steak. We loved the easily shareable roasted mushrooms, the asparagus and shallot side dish and the basil mashed potatoes. And, yes, we brought the bone home to our dog, Truffle, who was immediately in canine heaven.

We particularly like Filet Mignon, which is so tender it doesn’t need a lot of aging. But for those of you who like your Ribeye, Kansas City, Delmonico, Sirloin and other cuts, Primehouse dry ages them from 28-75 days in their own dry aging cellar, tiled with organic Himalayan salt blocks to absorb moisture. The waiter proudly explained how Primehouse grows its own meat. They own their own prime bull, “Prime,” who lives on Creekstone Farms in Kentucky. “Prime” happily sires all the prime beef sold at the restaurant.

Although prime dry aged beef is the headliner here, there are several other seriously good contemporary choices for those who prefer something else. Appetizer choices include Miso Glazed Scallops with lobster fried rice and Thai peppers; Lobster Pasta with arugula, cherry tomatoes, chanterelle mushrooms, strozzapreti pasta and truffle butter; Pan Roasted Baby Octopus with roasted peppers, chickpeas, grilled onions, charred tomatoes and black olives; Pan Roasted Veal Sweetbreads with roasted fennel, polenta and warm coriander vinaigrette.

For entrées, there are several poultry, lamb, fish and seafood selections, such as Seawater Brined Half Chicken, semi boneless, with basil whipped potatoes, asparagus and roasted garlic jus; Roasted Lamb Rack, with cavetelli “mac n cheese,” and almond mint pesto. Fish lovers will enjoy the Seared Alaskan King Salmon, with bok choy, shrimp and pork dumplings, wonton broth, and the Pan Roasted Red Snapper, with dry aged kobe paprika sausage, clams, garlic & grilled artichokes.

For dessert, we enjoyed a sampling of cheeses from the generous selection (Chef Gresh is a cheese aficionado and clearly knows what he’s doing) and the amazing homemade doughnut holes, accompanied by three small squeeze bottles of fillings (fill your own doughnuts—a fun touch.)

Keep in mind that prime beef can be pricy, so expect to pay around $50 or more per person for dinner. It’s a bit expensive, but rest assured that Primehouse’s pricing is in keeping with other prime steakhouses in Chicago. For your dollar, you get a very creative and contemporary experience and excellent service in an atmosphere that works for business as well as that special date.
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 mailto: dinewise@kurman.com. If you enjoy reading DineWise, perhaps you'd enjoy reading our other blog Got Buzz. Please check it out.

Venus Greek-Cypriot Cuisine is a Greektown gem worthy of its accolades

Venus Greek-Cypriot Cuisine
820 W. Jackson, Chicago
312.714.1001
http://www.venuschicago.com/

Hours:
4 p.m.-11 p.m., Mon.-Thurs.
4 p.m.-midnight, Fri.-Sat
noon-10 p.m., Sun.
Entrée price range: $10.95 - $27.95

Greektown. This iconic neighborhood brings visions of festive food and drink to the minds of Chicagoans. Although most people tend to think of Greektown as a strip of restaurants on Halsted, there are some interesting things to see on the side streets as well. Most noticeably, in our minds, is Venus Greek Cypriot Cuisine, an exceptional restaurant tucked just around the corner from Halsted, on West Jackson. This popular mainstay has received consistently good reviews, for good reason. The restaurant serves up food that’s not your typical Greek fare, although it’s close enough to justify its Greektown location.

The difference is that Venus Greek-Cypriot Cuisine features the food of Cyprus. This Mediterranean island state has been a cultural crossroads for thousands of years, and the food reflects it. Cyprus was as influenced by Middle Eastern nations such as Lebanon as much as it was by Greece. While the food is similar to Greek food, the spices and ingredients are noticeably different. To our palate, Cypriot food is slightly more refined and the flavors are a bit more subtle and complex. All this translates into delicious food that sets Venus apart from its Greek counterparts.

The décor is clearly Mediterranean and casual. Bright pastel colors dominate the walls and compliment the tile floors. To one side is the bar area. The bar is designed to replicate the shape of a Greek sailing ship and there is a sizeable collection of regulars who stop by for a cocktail after work and during the evening hours. The main dining room is large and divided into smaller sections through the use of recessed and raised floors. Although there is no separate private dining room, it is easy to use one of these dining spaces as a semi-private group dining area.

The menu offers a very generous selection of freshly prepared, made from scratch items. One could easily enjoy a wonderful feast by combining a variety of hot and cold appetizers, but that would take away the comforting enjoyment of some of the signature entrees. So, don’t rush. We recommend savoring your meal slowly for maximum pleasure and sharing the food with your dinner companions. Start with a few appetizers and a glass of wine, then enjoy a salad or two, and then indulge in a robust main course. Be sure to save room for dessert, for they are a treat.

There are fourteen cold appetizers on the menu. We love the dips, which go perfectly with pita. Our favorites are the Talatouri (a Cypriot version of Tzatziki) which is a yogurt spread with cucumber and mint and the Taramosalata, a creamy fish roe spread blended with olive oil, lemon and bread. Another excellent cold app is the Octapodi Salata with diced octopus, onions, olive oil and balsamic vinegar.

There are 21 hot appetizers on the menu. You can order the traditional Saganaki (flaming Greek cheese) but we recommend that you instead go with the delicious Sakagani Halloumi, which is baked imported Cypriot cheese with a smooth texture and a wonderful subtle flavor. If you like stuffed grape leaves, you’re in for a pleasant surprise with the Koupepia, a Cypriot version stuffed with ground pork and rice, served with yogurt. Amazing.

Among the other hot apps we like are the simple but delicious Octopadi Sti Schara, grilled baby octopus on a bed of lettuce with vinegar, the Marides (breaded smelts), and the Triopitakia, phyllo dough filled with a cheese mixture.

In the soups and salads department, you will enjoy the traditional Avgolemono (egg lemon rice soup) and there are several small salads, including Kipriaki, a traditional Cypriot salad with chopped lettuce, tomatoes, cucumbers, fresh green onions, capers and cilantro in a house dressing. Another nice salad choice is the Aphrodite, with mixed greens, tomatoes, pine nuts, roasted peppers, boiled egg, kefalotiri cheese in a balsamic wine dressing.

On to the main courses. You’ll have no trouble finding something for everyone in your group; there are 46 entrees, which run the gamut from grilled meats, to slow cooked roasted meats, poultry delights, seafood specialties, pastas, vegetarian dishes and some American entrées. If we were to choose a single signature entrée, we would pick the Kleftiko, a Cypriot lamb dish. The lamb is slow cooked in foil for six hours. We also love the hearty Pastitsio Tsoukas, layers of ground beef and pasta topped with a homemade béchamel sauce. But there are so many excellent dishes that you can feel quite comfortable ordering whatever fits your mood.

Desserts are a special treat. The delicious Baklavas is prepared with a Cypriot touch, where walnuts add a subtle twist. The Galaktoboureko is a sumptuous homemade egg custard in phyllo dough.

With all of the food being so shareable, Venus is a terrific spot for a party or dinner celebration. Tell them you want a family style event and they will prepare a feast that will have your guests begging for 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 mailto: dinewise@kurman.com.  If you enjoy reading DineWise, perhaps you'd enjoy reading our other blog Got Buzz.  Please check it out.

Indie Café: Edgewater glows with the taste of impressive Thai and Sushi

Indie Café

5951 N. Broadway, Chicago

(773) 561-5577
http://www.indiecafe.us/

Hours:
11:30 a.m.-10 pm., Mon.-Thurs.;
11:30 a.m.-10:30 p.m.,
Fri.-Sat.; noon-10 p.m., Sun.
Price ranges::

Thai noodle dishes, $7.75-$9.25;
Thai curries, $7.75-$15; Maki, $8-$19

By Lee Barrie and Cindy Kurman
We have a fabulous cousin, Harriet, who recently graduated from Carnegie Mellon’s prestigious theater administration program and now has embarked on a promising career at Chicago’s Lookingglass Theatre. To celebrate her jubilant entry into the real world, we decided to take her out for dinner. We picked her up in the car and, while we were going through the various options, she said, “I know a place, you’ll love it—the Indie Café.” Cindy and I looked at each other and smiled. A place we haven’t been to before. Perfect.

So off we drove to Edgewater, where we were thrilled to discover this upbeat and chic BYOB café that offers an excellent selection of both Thai and Japanese dishes. Cindy will always go for sushi, which she loves, but it was a cold day and so Harriet and I chose the Thai menu. We ended up sharing everything anyway, as you’d expect.
What sets the Indie Café menu apart from most menus is that it includes good descriptions of the dishes along with some photos. The Thai offering is wide ranging, with a nice selection of appetizers, soups, salads, noodle dishes, rice dishes, fried rice and curries and seafood. Dishes are labeled according to the level of spiciness and you can request more or less heat, depending on your liking. On the Japanese side, there are some creative maki, accompanied by a good choice of nigiri, appetizers, salads, soups and teriyakis. Portions are large, but not overly so. The dishes are consistently fresh tasting and attractively presented.

Among the Thai standouts was the Crab Rangoon, a Thai appetizer made with crab meat, cream cheese, water chestnut, carrot, and celery wontons. We also enjoyed the Andaman Salad, a multi-textured treat incorporating steamed shrimp, scallop, crab meat and calamari in lime juice, smoked chili paste, onion, carrot, lemon grass and mixed greens.

To try a noodle dish, we ordered Pad Thai, the ubiquitous dish that compared very well with other Thai restaurant versions. Other good noodle choices include Drunken Noodles, with fresh basil, hot chili, broccoli, peas, carrots and tomatoes, bamboo shoots, green beans and bean sprouts, and the Drunken Udon, which features wide wheat noodles stir fried with spiced seafood.

There are some creative Thai curries on the menu. We tried the Indie Signature curry which features classic Mussamun beef curry with cashews, potatoes, spices and herbs. There are several other curry selections that sound delicious.

For my entrée, I ordered the Ginger Fish (I chose tilapia, but you can also order salmon or snapper). This simple dish, steamed in soy with ginger and scallion, was perfectly balanced and even more delicious than I expected. There are numerous other fish and seafood choices, including Stir-Fried Paradise, which includes crispy fish fillet with ginger, red and green pepper, onion, scallion, cashews, and shitake mushrooms in a black bean herb sauce.

Moving to the Japanese menu, there are several tasty salad offerings, such as the signature Indie Salad, a seaweed salad with spicy mayo, crab stick and masago. Teriyakis can be made with beef, chicken, salmon, scallop or tofu. Maki choices are plentiful. Cindy ordered the very fresh tasting White Scorpion, featuring tempura crusted soft shell crab, cucumber, spicy mayo, masago (capelin roe), topped with super white tuna and avocado.

Other interesting maki include the Devil, with crispy salmon skin, cilantro, avocado, cucumber, habanero masago, chili paste, srirachi (spicy Thai sauce) and BBQ sauce; the Crocodile, with a whole piece of eel and stuffed with spicy tuna, cucumber, avocado, tempura crump, habanero masago and BBQ sauce, and the Butter Ocean, with asparagus tempura, cream cheese, smoked salmon and masago, wrapped with shrimp and avocado and topped with spicy butter. If you prefer a more traditional maki, you can order a Dragon or Rainbow, to mention a couple of options.

We were pleased with the service, the upbeat music and the colorful décor. Harriet was thrilled that she could actually take us to a place we hadn’t been to before and that it was such a winner. We’ll have to make dinner with Harriet a regular part of our routine.


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 mailto: dinewise@kurman.com.  If you enjoy reading DineWise, you may enjoy our other blog Got Buzz.  Please check it out.

Koepsels: Order online for memorable wintertime food gifts

Koepsels Farm Market
Baileys Harbor, WI

(920) 854-2433

http://www.koepsels.com/

by Lee Barrie and Cindy Kurman
Original story appeared in StreetWise

Koepsels: Order online for memorable wintertime food gifts

Like many Chicagoans, we love to drive to Door County, Wisconsin for weekend getaways. Our favorite time of year is the autumn, when the fall colors are spectacular and the delicious foods made from local fruits and produce are ready to devour. We always stop at the renowned Koepsels Farm Market (open for 52 years) for foods to bring back to Chicago. Although wintertime in Door County is usually a place of quiet solitude, Koepsels’ owners Kevin and Karrie Oram and their children, Karina and Kami spend the indoor months busily producing their products and shipping them to online customers.

So, if you can’t visit in person, the next best thing is to go to their website (www.koepsels.com) and design your own food gift collection online. You’ll find a rich selection of jams and jellies, no sugar jams, butters, pie fillings, canned goods, pickled goods, dried goods, cheese and salad dressings, all nicely packaged. Let’s highlight the many choices.

If jams and jellies are your favorites, you can choose from a wide range of traditional and creative varieties: red chopped cherry, whole cherry, red cherry/red raspberry, cherry amaretto, red hot raspberry, blueberry/cherry, hot pepper jelly, strawberry, peach, rhubarb, red currant, boysenberry, apricot, blackberry, apple, apple cinnamon, cranberry. If you prefer a no-sugar added jam, try blackberry, strawberry, peach, red cherry, blueberry, strawberry rhubarb, just to name some.

Koepsels’ butters offer the delights of fruit and autumn veggies in a spreadable, less sugary form. Try cinnamon candy apple butter, sweet potato butter, pumpkin butter, apple butter, unsweetened apple butter, peach butter, prune/walnut butter, cherry butter.

Koepsels offer delectable fresh pies at the store, but you can make them at home using their freshly canned pie fillings, in regular and low sugar varieties: cherry, cherry amaretto, red cherry/red raspberry, raspberry rhubarb, peachberry.

There are plentiful choices of packaged and canned goods available online. Here are just a few to consider: milk or dark chocolate covered cherries, dried cherries with or without sugar, dessert cherries, applesauce with or without sugar, hot fudge, sauerkraut with or without caraway, corn relish, red pepper relish, Vidalia sweet onion relish, mild salsa, black bean and corn salsa, cherry salsa (amazing!), Vidalia onion peach salsa.

If you’re a salad lover, Koepsels’ dressings will add a festive, artisan touch, made with Vidalia onions: poppyseed, cucumber, peppercorn, ranch, summer tomato.

Finally, add some 2- or 4-year Wisconsin cheddar cheese to your package and you will bring some true north country joy to your loved ones.

We love Koepsels’ products and the friendly, helpful style of their entire staff. So if you appreciate the specialness of a well-run family food business, please keep this Door County treasure in mind.

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 mailto:dinewise@kurman.com

Dining while celebrating the holidays in Wicker Park-Bucktown

Dining While Holiday Shopping
Part 2: Hitting the Boutique (Eateries) in Wicker Park Bucktown

by Lee Barrie and Cindy Kurman
Story originally appeared in StreetWise

In part two of our guide to eating while holiday shopping, we journey through the hip, creative and casual Wicker Town/Bucktown area. This neighborhood is teeming with stylish stores that showcase the latest trends in fashion with a strong international flavor. We can say the same for the dining scene. Wicker Park Bucktown is one of Chicago’s leading destinations for cutting edge food with a global influence, offered up with casual chic presentation that appeals to both young and old.

Of note is the fact that Wicker Park Bucktown is also an area where many of Chicago’s finest chefs have chosen to open a more casual sister to their upscale restaurants located elsewhere in Chicago. In addition, several chefs have lay claim to the area as their home base. So let’s take a look at some spots that are worth the time spent away from the boutiques.

Dinner Only: shop first, then eat; eat early, then shop—or forget the shopping and just enjoy dinner with a friend

Duchamp
2118 N. Damen, Chicago
(773) 235-6434; www.duchamp-chicago.com

With one of the more flexible menus we’ve seen in a bistro, this upscale casual eatery is the brainchild of chef Michael Taus (Zealous) and the folks from Lumen bar and lounge in the West Loop. The menu offers many small plates, large plates and sides—mix and match to suit your taste and appetite. Although the menu changes often, you’ll find such small plates as Seared Sea Scallop with ragout of cannellini beans and pancetta and Mini Braised Duck Rillette Tartines & Chilled Cauliflower Puree. Large plate selections include Amish Chicken Paillard with French feta, eggplant gateau and roasted plum tomato sauce; Braised Pork Shoulder with puttanesca ragout, wilted spinach and grilled polenta. One of our favorites is the Duchamp Havarti Cheese Burger with tomato rémoulade—the meat is a custom blend designed by the chef and it’s a foodie’s delight. Brunch is served on Sunday from 11 a.m. to 3 p.m. Closed on Mondays.

Adobo Grill
2005 W. Division, Chicago

(773) 252-9990; www.adobogrill.com

Adobo Grill serves some of the better Mexican and southwestern cuisine in Chicago. It’s at least a cut or two above your standard fare and the dishes use fresh, authentic ingredients and employ carefully chosen flavor combinations. For starters, try the signature homemade chunky guacamole, prepared tableside, either mild or spicy. Other good choices are the Ceviche Tasting with several varieties, or the Empanadas de Camarón, corn masa empanadas stuffed with sautéed shrimp, cheese and tomatillo salsa, topped with sour cream and fresco cheese.

Entrées we enjoy include Lomito En Mole Negro, grilled pork tenderloin in Oaxacan black mole, with fresh corn tamal and sautéed garlicky spinach; Enchiladas de Pollo, chicken enchiladas basted in mole rojo, topped with sour cream, añejo cheese, and onions; black Tilapia Al Mojo De Ajo, pan seared tilapia with Mexican rice, zucchini, garlicky salsa; Pollo Al Tamarindo, grilled half chicken in tamarind-chipotle glaze with molcajete salsa, guacamole & charro beans; Arrachera Adobada, grilled flank steak in chile morita quemada adobo, frijoles puerco, grilled tomatoes & onions, and the Camarones En Pipian Rojo, chipotle marinated grilled shrimp with plantain rice zucchini fideos and guajillo-sesame seed sauce.

For dessert, go for the flan or try the Tamal De Chocolate, a chocolate tamal with vanilla ice cream, dried cherries and chocolate sauce.

Every Tuesday, The Adobo Grill offers a mix and match menu for $20, any combo of an appetizer, entrée, or dessert. Brunch is served at 11 a.m. on Sunday, with the restaurant staying open through evening hours.

Open for Lunch: eat and shop—then eat again. Yum.

The Fifty/50

2047 W. Division; Chicago

(773) 489-5050; www.thefifty50.com

This comfort food bar and burger spot is one of the most popular in the area. The $10+ Triple Secret Burger is the drawing card. Start with a sauce: BBQ, Teriyaki, Chipotle Aioli, Buffalo, Marinara, Spicy Garlic. Then add your choice of seven cheeses and then add your toppings, which include the usual suspects plus such goodies as a fried egg, pulled pork, creamed spinach and guacamole.

Other sandwich choices are hearty and satisfying: Pulled Pork, Chicago-style Reuben, the unique “Barbe Cuban” with pulled pork, and the Skirt Steak on Garlic Bread. If you’re super hungry, go for the Smoked Baby Back Ribs, Fried Chicken, Skirt Steak or Jumbo Shrimp.

Piece

1927 W. North Ave., Chicago

(773) 772-4422; http://www.piecechicago.com/

This high-energy brew pub is about pizza and homemade brew and it’s a great place to hang out and relax between shopping rounds. The rectangular shaped pizza features thin, hand-patted crust, made New Haven-style. Choose plain, red or white sauce and then choose from a variety of interesting toppings, such as spinach, jalapenos, black olives, anchovies, banana peppers, fresh tomatoes, roasted red peppers, sautéed mushrooms, Italian sausage, mashed potatoes, artichoke hearts, fresh basil, bacon, clams, pepperoni, meatballs, chicken, broccoli and ricotta cheese. There are also a number of tasty comfort-food starters plus sandwiches like a Meatball Sub and Eggplant Parmesan.

If you’re a beer aficionado, you’ll appreciate the quality of their homemade beers which run the gamut from a rye beer to a German-style Kolsch Bier, an American-style strong pale ale, a German-style bock and a wheat ale.

If you’re organizing a group shopping party, you can reserve an area of the Party Pit, near the front door. And don’t forget the Dessert Pizza, topped with chocolate hazelnut sauce and mascarpone. OMG.

Hot Chocolate

1747 N. Damen, Chicago

(773) 489-1747; http://www.hotchocolatechicago.com/

Wicker Park Bucktown is the home this restaurant owned by a James Beard nationally-nominated pastry chef Mindy Segal. We’d be foolish to say just come in for dessert—although that would be quite an experience in itself—because the savory food is delicious and creatively conceived.

At lunchtime, for starters, try the Chicken Salad, made with roasted Gunthorp Farms chicken, or the Green Bean Haricot Vert, with warm butter poached potato pickled mushrooms, Maytag blue cheese honey and chili vinaigrette. There are roughly ten sandwiches on the menu, including Prosciutto with fresh mozzarella, basil, balsamic aioli served on housemade baguette, and the Reuben, made with corned pork belly, house-made sauerkraut, gruyere cheese toasted pumpernickel bread with remoulade.

At dinnertime, starters include Bay Scallops with cider braised spaghetti squash, seared Nantucket Bay scallops, bacon, pickled jalapenos, micro cilantro and cider gastrique and the signature Pretzel: Schlenkerla-smoked, beer-poached soft pretzels, lamb neck rillettes with "pickeled" duck fat, housemade sassafras mustard. A good salad choice is the Winter Panzanella: warm roasted baby beets, toasted pumpernickel Capriole Farm old Kentucky tomme, frisee, clementines and sherry vinaigrette. Entrée choices include Short Rib with blue cheese spatzle, red wine roasted cipollini onions spiced carrot puree, crispy shallot salad and braising jus; crispy skinned Arctic Char with green lentils, pickled white leek salad, green leek puree, beurre; Cassoulet, a rustic French bean stew with pork belly, duck confit, housemade lamb sausage flagolet beans, fennel scented duck broth and duck fat brise, or the Wild Mushroom Lasagna, made with housemade pasta, wild mushrooms, sautéed spinach buffalo milk ricotta, tomato sauce shaved radish salad.

If you come to Hot Chocolate for your sweet tooth you are in for a treat, no question about it. Indulge in one of the amazing milkshakes or hot chocolate recipes. And Mindy’s signature desserts are some of the best anywhere, period. Here are two to consider: A Study In Chocolate Cake, made from chocolate buttermilk and bittersweet chocolate mousse layer cake, Valrhona chocolate cake ice cream "cupcake" with chocolate frosting, fresh honey cream and honey comb, and Ode To The Whatchamacallit, made with milk chocolate peanut butter mousse, malted caramel milk, chocolate cocoa crispies and a shot of peanut butter milkshake.

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 mailto:dinewise@kurman.com

Last minute holiday shopping at Chicago French Market

Chicago French Market

131 N. Clinton (between Randolph & Washington), Chicago

Hours: 7:30 a.m.-7:30 p.m., Mon.-Fri.; 8:30 a.m.-6 p.m., Sat.; closed Sun.

http://www.chicagofrenchmarket.com/

by Lee Barrie and Cindy Kurman
Story original appeared in StreetWise

The new Chicago French Market is an exquisite place to shop for holiday foods and gifts

We were honored to be invited to the December 3 gala opening celebration of this new and fabulous year-round indoor market, which is located at MetraMarket, just north of the Ogilvie Transportation Center. The Market boasts 15,000 sq. ft. of European-inspired shops which carry fresh locally grown, artisan-made produce, meats, fish and seafood, breads, cheese, chocolates, and patisserie and gift items. Enjoy this taste of France in Chicago, bring family and friends and, while you’re there, pick up some beautiful and delicious gifts for the holidays.

Pictured (l-r): fresh produce (gift baskets are available) at Produce Express; chocolates at Canady Le Chocolatier; oil cloth gift bags (to hold the great baked goods) at Necessity Baking Company; cakes, pastries and candies at Vanille Patisserie; specialty cheeses and meats at Wisconsin Cheese Mart

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 mailto:dinewise@kurman.com

Best food gifts for the holidays

by Lee Barrie and Cindy Kurman
Story originally appeared in StreetWise magazine

 Sure bets & local heroes
If comfort and pleasure are your stock in trade, it’s time to bestow some tasty, locally created food items upon your family and friends at holiday time. Here are some local artisans who have made a name for themselves with unique, deliciously fresh goodies.

Ugly Truffles and Damn Good Cookies
http://www.chocolategourmet.com/

Mary Winslow is one of Chicago’s custom cake artists. Her Take the Cake is one of Chicago’s finest wedding cake studios. For gift givers, she has created a line of cookies and candies that have won a nationwide following. Ugly Truffles are handcrafted candies and Damn Good Cookies are a line of assorted cookies. Don’t take the tongue-in-cheek name too seriously; these are truly delicious. Order them online; they’re shipped fresh.

Terry’s Toffee
1117 W Grand Avenue, Chicago
(312) 733-2700; www.terrystoffee.com

Terry Opalek’s artisan toffee has become a fixture at the Academy Awards banquet for good reason: the rich flavors are creatively conceived and the quality is top-notch. In addition to gift boxes of toffee, you can also indulge your loved ones with biscotti, granola and other treats. Check them out by visiting the store or order online.

Windy City Sampler
http://www.windycitysampler.com/

If you would like to share some of Chicago’s signature treats, Windy City Sampler may be just the ticket. You can create a gift basket of your choosing from among these Chi-town wonders: Ricci & Company Nut Wagon Mixed Nuts, featuring cashews, pistachios, almonds, pecans, brazil nuts and filberts; Terry’s Toffee (see above); the Fudge Pot’s chocolate fudge; Sarah's Pastries & Candies’ Dark & Milk Chocolate Royaltine, dark and milk chocolate mixed with crispy Feuilletine wafer pieces and caramelized almonds; Gary Poppins Cheddar & Caramel Corn Mix—cheddar cheese popcorn mixed with smooth, rich caramel popcorn.

Gene’s Sausage Shop
4750 N Lincoln Ave., Chicago
(773) 728-7243; http://www.genessausageshop.com/

Gene’s is one of Chicago’s newest food boutiques. It’s a deluxe Polish deli and bakery in Lincoln Square, the likes of which you’ve probably never seen before. The beautiful space is filled with homemade foods including meats, bakery, salads, blintzes, pierogies and shelf after shelf of unique packaged foods from Europe. They will make up custom food gift baskets, so head on over and treat your senses while you design the perfect food gift.

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.