By: Stockyard Chicago Staff     Posted: April 13, 2012

In our weekly Blogs-on-Blogs feature, we reach out to our favorite Chicago food and drink bloggers, writers and tweeters on a topic of interest related to eating and drinking in Chicago.   This week’s question is related to ethnic cuisine:

“ What is your favorite establishment for ethnic food in Chicago and why? “ (loose interpretation of ethnic food is fine)

Link to last week’s feature: http://stockyardchicago.com/the-stockyard/blogsonblogs/

Chandra Ram, Editor, Plate Magazine

My father’s family is from South India, so a trip to Mysore Woodlands on Devon for a massive rava dosa is my favorite. Extra points when you go on a Sunday afternoon, and the noise, traffic and crowds walking on Devon Ave make it feel like you are in Hydrabad.

Joe Campagna, ChicagoFoodSnob 

My step-dad was Polish. When I was growing up we’d get sausage, sauerkraut, pierogi and everything else from Andy’s Deli on Milwaukee. If you want great polish food, Andy’s Deli is in the conversation! Speaking Polish when you go is a plus.

Jesse Kaufman livingmostlymeatless

Shui Wah aka 3am Dim Sum… because it’s open til 3am. It’s one of the best Cantonese places I’ve ever been to. Don’t go expecting a waiter pushing around a cart- it’s small, and all the food is brought to you from the kitchen. You order from photos, and as a professional food photographer I love that. I recommend the Salty Dumplings and Rice in Lotus Leaf.

John Lenart, Lessercuts

While Vietnamese cuisine in Chicago isn’t as far reaching as Mexican, Thai, Italian or many others I love the Bahn Mi Sandwiches at Nhu Lan Bakery on Lawrence. The house baked bread has a crusty exterior with a light interior, the pate, pork rolls, ham or other meats are all nice and balance beautifully with the vegetables, herbs and peppers if you want it spicy! The truly amazing part of the whole Nhu Lan experience is that they make these amazing sandwiches so cheap. Next time you’re in Lincoln Square at lunch time trek over to Nhu Lan!

Lauren Zajac, Stockyard Chicago

Chicago is a mecca for ethnic (and some not-so-authentic) foods, but one of my favorites would have to be Demera Ethiopian Restaurant. After a poetry slam one evening, I was feeling adventurous to try
something new, and Demera hit the spot.  Messob is great for sharing, and prices were reasonable as well.  To change things up a bit, Lao Hunan is where it’s at for great Hunan-style cooking. I warn you, though, the spice level of the black peppers is intense!

Jay Doughnuts, Stockyard Chicago

For whatever reason, I just haven’t been seeking out restaurants that serve great food that would be described as “ethnic”.  With all of the great Thai, Mexican, Indian, Lebbanese, Greek, Yakitori, and Chinese restaurants scattered around town – it really is an outrage that I haven’t ventured outside of my Anglo/European New American sweet spot.  If I had to make a pick on the ethnic side of thangs, I think the closest thing that I’ve tried of late has been the solid Italian at Piccolo Sogno in the West Loop.  Chef Tony Priolo does a really nice job with rustic Italian plates from the old country and some of my favorites include the wild boar ragu and the black spaghetti with clams and calamari.  I grew up on the east coast in a community densely populated with Italian Americans.  “Going Out for Dinner” implicitly meant going out for Italian- it was always your best option and it really felt like a “special” night.  Maybe that is why I save trips to places like Piccolo Sogno for special date nights and anniversieis with Mrs. Doughnuts… something about the experience just warms my heart. It will be interesting to see how Piccolo Sogno will change now that Chef Tony is focusing more of his attention on Piccolo Sogno Due, set to open soon in a month or two in River North with Chef Todd Stein, formerly of the Florentine.  Note to self- get more ethnic… short list of restaurants to try in no particular order: Arun’s (Thai), Yusho (Yakitori), Katsu (Sushi), Chicago Kolbi (Korean BBQ), Cemitas Puebla (Mexican) and Taxim (Greek).

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Blogs-on-Blogs

By: Stockyard Chicago Staff     Posted: March 30, 2012

In our weekly Blogs-on-Blogs feature, we reach out to our favorite Chicago food and drink bloggers, writers and tweeters on a topic of interest related to eating and drinking in Chicago.   This week’s question is related to Don Draper:

“Mad Men, arguably the most culturally relevant television show of the last 5 years, kicked off Season 5 on Sunday.  If lead character Don Draper went on a business trip with Roger Sterling to present day Chicago, where would they eat and drink and what would they order?“

Link to last week’s feature: http://stockyardchicago.com/the-stockyard/blogsonblogs/

Michael Nagrant, Dining Critic, Chicago Sun Times 

Does the Admiral offer a buffet?  Aside from strip club cuisine, Draper and Sterling would likely kick back a few cocktails at the Violet Hour before a night at L20 or Acadia. Of course, Draper might score a choice blonde early, thus leaving Sterling to head over to Gene & Georgetti with some war buddies and then end the night sexually harassing the concierge at the Peninsula.

Joe Campagna, ChicagoFoodSnob 

This show confounds me! But people do love it. I imagine Don and Roger would start off at a classic steakhouse where they could work the room and the age inappropriate ladies. After dinner at Gibson’s, Roger would split off with the cigarette girl to the Peninsula Bar because he drinks like a man and drinks to feel good. I’d expect you’d find him near the fire telling stories.

Meanwhile, Don would call some “independent” woman that was all legs, whom he met/flirted with earlier in the day. They’d meet at Aviary and drink old fashions until he realizes he couldn’t smoke! That problem is quickly remedied with a trip to Richard’s to be in the company of the common man until close. His night would end viewing the city from his room at the Trump – old fashion in one hand, cigarette in the other. I picture him standing by the window pensive with the woman passed out in his bed.

Mike Gebert, Skyfullofbacon

What is the ad guy hangout now? I’m too far from the big agency life now to know— The Purple Pig maybe. And the business doesn’t run on highballs and steak now anyway— which brings up one of the mysteries of the ad biz to me, which is, I’m not sure I ever saw most of my bosses at Leo Burnett eat at all. Maybe they’d gotten far enough in Scientology that they didn’t have to.  Dianetics– it’s a cookbook!

But I do know this, if Don and his crew came to Chicago back in the day, there would only have been one choice: Riccardo’s. The closest I ever got to the Mad Men days in the biz was going there with Marion “DieHard” Dawson (who named Sears’ battery line) and Jim “You’ve come a long way, baby” Black. Nick, the waiter, would bring them their first vodka and tonic without a word being exchanged, and I learned after the first lunch that if I had more work to do, to stay away from that drink— it was the stiffest vodka and tonic made in Chicago. Founded by the eponymous bon vivant Ric Riccardo in the 1930s, it was a great old place for ad guys and newspapermen (avoid the old school Italian dishes, stick to grilled fish) that had original paintings by top painters like Ivan Albright behind the bar, until it turned out that Ric Jr. had replaced them with photographic copies and sold the originals on the sly. A move worthy of the Don, surely.

Jessie Kaufman, livingmostlymeatless.blogspot.com

I’m going to go with Acadia. Perhaps they’d order The Amnesiac or The Aviator from the bar, or maybe they’d just stick with bourbon. Draper would probably order the Wagyu and Sterling the Duck- only because it has fois custard and we know how into excess he is lately. Either way, I can’t see them, or anyone, not loving Acadia.

Jay Doughnuts, Stockyard Chicago

It’s always fun to play the hypothetical, what-if, parallel universe game.  For instance, guys will argue at a bar for hours about what USA Men’s Olympic Basketball team would win: The Jordan, Magic, Pippen and Barkey lead 1992 team or the 2012 version featuring Lebron, Wade, Rose and Durant.  Similarly, if we envision a world in which Don Draper is transported to present day Chicago with Roger Sterling on a business trip, I imagine that the night would start our promptly at 4:30 with an early night jump on cocktails and west coast oysters at GT Fish & Oyster.  From there, the gents would head to maestros for a filet medium rare and some people watching.  Upon flirting with ladies at the bar and inviting them to dinner, I imagine that the gentleman would go their separate ways.  Sterling would walk a few blocks with his lady to Sable for a nightcap followed by a trip upstairs to his room at Hotel Palomar.  Don, on the other hand, would stay out with his younger, wilder little lady and hit the Double Door for 10 minutes of a live show followed by an old fashioned at Bar Deville.  After verbally eviscerating a mouthy hipster, Don would take his young lady back to her apartment only to pass out after coitus, only to miraculously wake up just in time the next morning to hop in a cab headed downtown to present his campaign to United Airlines campaign with style and aplomb.

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By: Stockyard Chicago Staff     Posted: February 17, 2012

In our weekly Blogs-on-Blogs feature, we reach out to our favorite Chicago food and drink bloggers, writers and tweeters on a topic of interest related to eating and drinking in Chicago.   This week’s question is related to taking care of your servers and bartenders:

“As evidenced by the classic exchange between Larry David and Jason Alexander on Curb Your Enthusiasm, what one decides to leave as a tip for a server at a restaurant can be a highly private and personal thing.  

This week we ask, what are your standard tipping rules when leaving a gratuity at a bar or restaurant?  When have you ever deviated from your rules and why?”

Link to last week’s feature: http://stockyardchicago.com/the-stockyard/blogsonblogs/

Chandra Ram, Editor, Plate

After years waiting tables, bartending and cooking, I’m a good tipper. For me, servers start at 20%, then I adjust according to how things go, but even an awful server usually gets 15%. I think I went below it once when the server cleared our dessert before we were done, dropped the check, removed the water glasses and then hovered over our table until we paid. For great service, I’ll go over 20%, significantly so if the chef sends food out. I’ve also been known to buy beers for the kitchen at places like Publican and Girl & the Goat. People who don’t want to tip shouldn’t go out; like it or not, a tip is your server’s pay; if you can’t afford to add on a few dollars to your meal, you shouldn’t go out.

Michael Nagrant, Dining Critic, Chicago Sun Times 

There are things a truly great father shares with his son for the first time: a drink, how to throw a football, and the laws of tipping.  My father is a truly great father. The greatest life lesson he bestowed beyond always paying for and seeking out quality, i.e. you get what you pay for, is the example of his generosity at the table.  My father is a twenty per center, which is to say, you have be pretty terrible to get below 20%.  If you’re mediocre, you still end up with 15%. To get less from him, you’d probably have to sleep with my mom.  I generally adhere to the same principles, though have been known to give a ten per center on a couple occasions where servers disappeared for like an hour (what I call the “doing lines in the bathroom maneuver”).  I have also, at say a four star place where the quality is stratospherically good, given 25%.

I generally do the same at bars, especially when cocktails are involved.  However, if I’m just popping in for a beer or two and all the bartender did is pop open a can or bottle and pour, usually my rule of thumb is a buck a brew be it Natural Light or a bomber of Three Floyds.

Joe Campagna, ChicagoFoodSnob 

I typically tip 20% unless something has gone horribly wrong and that means 10-15% but that is rare for me. As a former server, I try to be fair and understand the game. If I’m at a diner or low ticket kinda place, I’ll typically tip more because the service is great and they shouldn’t be penalized because the check average is lower.

Mike Kiser, Good Beer Hunting, Chicagoist

20% is the easiest math I can do, so that’s what I leave. If I leave less than that, it means you have annoyed me to the point of making me do math I would otherwise not be willing to do when I’m out enjoying myself. If I’m well intoxicated and leave you less than 20%, it means you have annoyed me to the point that I’m willing to do math I wouldn’t normally do, plus I had to sober up enough to do it, which is a travesty.

BYOBandits Sam & Owen, BYOBandits.com

Rule #1: Always round up.

Rule #2: For excellent service, supplement your tip with bottle rockets.

Jessie Kaufman, livingmostlymeatless.blogspot.com

I’m a good tipper usually 15-20% depending on how often our drinks are refilled/needs are met. My best friend used to be a waiter at an unnamed high end restaurant in San Fran. He said the biggest insult you can give to a waiter is leaving 86 cents-as if you’re 86ing them. I’ve only done that once and it was because the waitress continually hit on/touched my husband. It ruined our romantic dinner out. It’s one thing if the guy is alone, but if he’s clearly with his wife. Come on.

Jay Doughnuts, Stockyard Chicago Staff

I worked as a server and as a bartender during summer breaks in college and in Grad. School, so I have a deep appreciation of what it means to make a living on tips.  For this reason, I generally start my tipping math at 20% at a restaurant and settle somewhere between 20 and 25% depending on how stellar the service was.  That being said, a server really has to have an exceptional command of the menu, the origin of each dish, perfect timing, etc. to get much more than 25% (and it has happened).  I think it is completely unfair to penalize a server for reasons beyond their control: i.e. you didn’t like the food (blame the chef) or the drink came out too slow (bartenders get backed up- you can see this at the bar if you have a good line of sight and know what to look for).

It is really tough for me to not give a server at least 20%.  The only that I can remember doing so was a few months back when we popped in for dessert at Perennial Virant.  The server was very nice and had a decent grasp on the dessert menu, but when she leaned over to explain, her breath smelled of stale coffee, cigarettes and rotten Gorgonzola cheese.  Needless to say, I swiftly lost my appetite.

When it comes to tipping at a bar, I have a different set of rules.  When I was a bartender, I always had a $100 buy-back tab to take care of my regulars and all-around good customers that I liked having at my bar.  This was all done transparently on the computer so that the house could keep an accurate track of inventory, etc.  I always throw out an excessively large opening tip when I’m paying cash in the hopes of making it on the “buy back” list or I’ll tip large ( roughly 33%) the first time that I go into a bar that I like so that the bartenders remember me.  I remember the first time I went to Bangers & Lace, I picked up the Bill for myself and my Father in law (he was their first customer ever) and saw that Ronnie and Eldridge behind the bar only charged us $12 for what should have been an ~$80 bar tab.  I left an $85 tip in a drunken state and stumbled out, pleased that I had made it on to their “buy back” tab.  Only later did it occur to me that they may have just handed me someone else’s tab by mistake.

Lauren Zajac, Stockyard Chicago Staff

I go with 20% or a bit above 90% of the time.  Of course, there are exceptions in both directions.  If a server is incredibly attentive, skilled, and goes above and beyond, then I’ll tip a bit higher.  Conversely, I will tip a bit lower for poor service.  Luckily, I don’t run into the latter very often and I’m pretty mellow overall, so if I’m tipping less, it’s clearly because something went horribly wrong during dinner.

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Blogs-on-Blogs

By: Stockyard Chicago Staff     Posted: February 17, 2012

In our weekly Blogs-on-Blogs feature, we reach out to our favorite Chicago food and drink bloggers, writers and tweeters on a topic of interest related to eating and drinking in Chicago.   This week’s question:

“Much like Season Tickets to the Chicago Bears at Soldier Field that have been closely held by families for generations and passed down over time, Next Restaurant completely sold out of its ~950 season tickets (which entitles ticket holders to eat at 3 of its menus throughout the year) this weekend.  With demand greatly exceeding supply (6.900+ people opted for the waiting list, only ~950 season passes/tickets in total were awarded), we now come to find that these 950 season passes are fully renewable each year, which could mean that getting a table at Next for any of its menus going forward just got even harder.  Selling restaurant season tickets is kind of uncharted territory here in Chicago (and virtually everywhere else for that matter).  This week we ask: What did you think of the season ticket hoopla in the broader Chicago dining context and would you be tempted to participate in something like this despite the prohibitive expense (~$600 – $800+ per person driven primarily by the 29-course, ~$400 elBulli menu)?””

Link to last week’s feature: http://stockyardchicago.com/the-stockyard/blogsonblogs/

Joe Campagna, ChicagoFoodSnob 

Well, I have to start this off by putting in a disclaimer so my answer doesn’t make me sound or look like a hypocrite. I am a part of one of those families with Bear season tickets and I was lucky enough to go to the el bulli menu last week. Now I will admit I did lose all work productivity last week in hopes of gaining a season ticket so I would never, ever have to worry about getting in to next again. Sadly, I was 1586 and 10 seconds to slow on the waiting room login. Had I been lucky enough, I would have gone for a kitchen table at next and spent the money. I’m lucky enough to have friends who would be willing to pay for the other seats so it wouldn’t all fall on me.

When it comes to the – should there be season tickets at that cost? I think the decision is a personal one and you need to find for yourself if you’re passionate about something and how much you want to spend your disposable income on for that passion. For me it would have included tickets to next for some it may be sports, music or some other hobby. I hope this doesn’t become a “I can’t afford the tickets so it’s unfair argument” because if the supply and demand dictates the price be what it is for next tickets then so be it. I understand everyone can’t afford the tickets and can feel excluded but that shouldn’t stop next or any other restaurant from doing as well as they could when it comes to income for their business. The income next gained pays many employees and allows them to run the restaurant at the quality level they  strive for. I have no problem with their business model and am grateful I live so close to such a great restaurant that I’m even capable of enjoying dinner there when I can.

Mike Gebert, Skyfullofbacon

It’s funny, if you look at the Next Facebook page it’s all complaints about the ticketing system, the underlying message of every single one of which is “You really screwed this up, Nick, and by the way, could you make an exception for ME?” And in fact they haven’t screwed anything up but thought very hard about how to balance a lot of competing interests which can’t be solved to everyone’s satisfaction all the time. The season tickets thing is another one; it seems wrong to dump good customers out of the system every year but at the same time, if you let your season ticket base get totally bought up then you kind of disappear as far as the rest of the world is concerned. It’s like how inner city kids barely know the Bears exist but are all over the Bulls, it’s because with one of them all the tickets have been snapped up by people from Winnetka since the 40s.

What I think makes it a reasonable compromise is that for now, the number of season tickets is tied to the El Bulli menu which has half the capacity of every other menu. If it stays in that range, then there will be plenty of chances for people to get into Sicily and Kyoto and whatever follows. Well, plenty in a Next sense, which means, between slim and none. But I don’t understand anyone who can look at a restaurant that sells out every night a year in advance before reviews could possibly come out, and says “They’re doing it wrong” about ANYTHING.

Anthony Todd Chicagoist.com

I love Next (and gave it the first of its many many glowing reviews) but I am not interested in the season ticket thing.  Unlike the Bears, which are the only football in town, there are many, many restaurants that deserve my dining dollars.  Possibly unlike those who got season tickets, my budget is limited.  I might go back to Next again (i’m excited for Sicily) but I’m going to try to spread the love to the other great Chicago restaurants that don’t get quite as much attention.

Ellen Malloy, Founder Restaurant Intelligence Agency

I held my awesome opera seats by for almost twenty years and maneuvered to pass it along to a friend when the time came. I think it is fantastic and hope more restaurants can find themselves in that position. It would just mean the industry is thriving, which means more opportunity for more chefs.

Jessie Kaufman, livingmostlymeatless.blogspot.com

I think it’s a great way for restaurants to stay in business. No matter how you look at it, it’s a brilliant marketing plan. People are always going to want to go there, and I’m sure they wouldn’t be disappointed. As far as the price point, I don’t think I could ever justify that. I think in vacations, and dinner for two would more than cover two plane tickets to Spain, where I could happily live off of Jamon Serrano for a week and have it be equally as satisfying. They’re obviously targeting a very specific demographic- one that I’m not sure I’d want to share my $1200 dining experience with, assuming my husband came too.

John Lenart,  lessercuts.blogspot.com 

The insanity caused by people freaking out to pay for a meal months in advance amazes me.  But I also like how the method of sale allows for an equal playing field.  While not perfect it is a good solution.

That being said, I’m somewhat embarrassed to admit that I have purchased season tickets. I’d be fine with missing elBulli but a friend really wanted to go despite the cost. What excites me about having season tickets is that I no longer have to participate in the mayhem of getting tickets for future menues. As to the cost my latest blog deals with that. Let me just say, I’m expecting a perfect dining experience for the price I’m paying for elBulli. A high bar? To be sure. But I didn’t set it. Next did.

Jay Doughnuts, Stockyard Chicago Staff

From a business perspective, I think what Kokonas has done at Next is nothing short of brilliant and truly revolutionary.  Without alienating people, he has capitalized on the tremendous demand for Next tickets, rewarded his most loyal “supergeek” fans who stalk his Facebook page on a daily basis and made the ticketing issue the most talked about topic in food circles in town every three months or so when a new menu is set to drop.  Much like people praise the “die-hard” fans who have been supporting a team like the Bears since day 1, Kokonas has rewarded his loyal fan base with the opportunity to dine at Next indefinitely as long as they continue to renew their season tickets.  The restaurant has essentially guaranteed a perennial sell out as long as it keep delivering the goods with it’s successive menus.  Next season tickets is like the cross between Bears seats on the 50 yard line and a country club membership… and 6,000 people were eagerly waiting to buy even more seats but were turned away.  This exclusivity goes a long way to further contribute to the mystique of the Next brand.  It is a beautul thing.

From a personal perspective, I’m not ashamed to say that I can not afford Next season tickets.  Generally speaking, I set my personal bar for a special occasion dinner at ~$120 per person.  I grew up on the east coast and I love great Italian food, so Next Sicily is right in my wheel house.  I could afford an extravagant meal like this once a year.  Doing it 3 times and blowing it out for elBulli at $500 per head would give me so much heartburn, I doubt that I could enjoy it.  Much like Bears season tix, I would try to swing it if was financially feasible.  Instead, I’ll be the guy scheming for the 1 game ticket… taking in the experience as an honored visitor, not a die-hard season ticket holder.

Lauren Zinfandel, Stockyard Chicago Staff

I participated in the hoopla, and it was definitely time consuming. I rationalized it by telling myself that if I spent a little time on it now, it would save a lot of aggravation later. Yes, it was expensive for el Bulli, but the rest of the menus were priced reasonably. In the end, it was the luck of the draw really, but I found the process to be pretty accessible.

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Blogs-on-Blogs

By: Stockyard Chicago Staff     Posted: February 10, 2012

In our weekly Blogs-on-Blogs feature, we reach out to our favorite Chicago food and drink bloggers, writers and tweeters on a topic of interest related to eating and drinking in Chicago.   This week’s question:

“We know that it has become fashionable for Chicagoans to dismiss our upcoming Restaurant Week  (Feb 17th-26th) as a beyond the pale pursuit fit for frugal suburbanites, but this week we ask: Are you going to book a reservation during Restaurant Week? If so, where are you going to go and why do you feel that this a good RW pick?”

Link to last week’s feature: http://stockyardchicago.com/the-stockyard/blogsonblogs/

Joe Campagna, ChicagoFoodSnob 

Restaurant week is my detox, spring break! I’ll probably still go out but a “special” won’t dictate my choice in restaurant or what I eat.

Jessie Kaufman, livingmostlymeatless.blogspot.com

I have reservations at Green Zebra, but only because we have vegans in town during the same time period. Ill probably do a lunch too somewhere.

John Lenart,  lessercuts.blogspot.com 

You know, anything that drives business into a restaurant is a good thing. But in a business with already crazy low profit margins, having to price dinners that are reflective of a kitchen at very low prices makes it tough on a  business. Sure, the owners hope this promo will result in return customers, but, without seeing any data at all, my gut tells me that this promotion brings in one time diners looking for a deal. Kinda like groupon hunters. These folks will likely never return (Untill the next give away promo) and because of their cheapskate nature, they will likely be frugal (that adjective is being

too kind) with their tips.  Amatuer week I tell ya. Will I go out to dinner this week? Sure, will I go to a restaurant week place? Maybe. Will I order their special? Unlikely at best. And I’ll leave a good tip.

Jay Doughnuts, Stockyard Chicago Staff

Although much maligned, I think that Chicago Restaurant Week is an outstanding opportunity to get more people into food.  If people grow to appreciate the dining experience at a great restaurant and to enjoy fresh, seasonal ingredients prepared by talented chefs, they can start to make choices in support of good food.  Let’s face it, far too many Chicagoans and (gasp!) suburbanites are perfectly fine with a Friday night at Chili’s and for a variety of reasons (some of which are surely financial) do not seek out quality restaurants on a regular basis.  If these people are moved by a dining experience during restaurant week, it stands to reason that they will begin to learn to appreciate a good restaurant and may even choose to vote with their wallets the next time they have to book a reservation.  I think it is terribly closed minded to think that people are incapable of being moved by a restaurant and that they will be “one and done” once the restaurant week special ends.  Restaurant week affords many a unique opportunity to experience the menu of a great chef at a price point that is more reasonable.  I happen to think that many of these people will become fans of said chefs and will be more likely to visit similar restaurants in the future.  Personally, I think that Giuseppe Tentori is one of the most talented chefs in Chicago and I’m fired up to try the newly redecorated BOKA space for restaurant week.  I’m sorry, but if you let a chef like Giuseppe cook for you on a given night, I can guaranty that you won’t be clamoring to revisit Chilli’s anytime soon.

Lauren Zinfandel, Stockyard Chicago Staff

I don’t have any problems with Restaurant Week; if anything, it’s a way to sample a few places for a reasonable price.  My picks for this year are Boka and Perennial Virant  Both menus sound solid (especially the desserts), and I’m excited to try them!

If Restaurant Week isn’t your thing, Chefs Phillip Foss and Shin Thompson are doing an anti-Restaurant Week menu at Bonsoiree on February 21st that sounds pretty amazing.  Sign up for the Bonsoiree mailing list to get the scoop.

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Blogs-on-Blogs

By: Stockyard Chicago Staff     Posted: February 3, 2012

In our weekly Blogs-on-Blogs feature, we reach out to our favorite Chicago food and drink bloggers, writers and tweeters on a topic of interest related to eating and drinking in Chicago.   This week’s question:

“This Sunday marks the most rowdy official unofficial national holiday (Apologies to Thanksgiving Eve, Opening Day, Martin Luther King Eve and Chicago halter top day) and arguably the second best eating day of the year… SUPERBOWL SUNDAY!! Even if you don’t watch football – you kind of have to experience this cultural phenomenon so that you can intelligently discuss the commercials and Madonna’s horrifying arms (should be on display at halftime) on Monday around the water cooler.  This week we ask: what are you eating and drinking during the big game (especially if you are hosting a party and offering a nice spread) and who is your pick for Superbowl Champ?”

Link to last week’s feature: http://stockyardchicago.com/the-stockyard/blogsonblogs/

Ari Bendersky Editor Eater.com

On the menu at my friend’s place with be nachos of some kind (sort of have to have nachos for the Super Bowl, no?) and a slider bar. We haven’t finalized the meats but talked about doing a variety of things like beef, lamb, turkey and maybe something else and offering both mini brioche buns and lettuce wraps if someone wanted to be a little healthier. For drink, there will be a mix of beer and wine, probably some Syrah, Zin and/or Malbec. As for the game itself, I personally don’t give a crap who wins (maybe New England because, honestly, do we need New Yorkers to have another reason to gloat?) as long as the commercials are entertaining and everyone shuts up so I can watch Madonna (because for me, that’s really the highlight of the game).

Joe Campagna, ChicagoFoodSnob 

I honestly have no idea what the plans are for this year which is weird because I equate Super Bowl Sunday with second thanksgiving when it comes to food! If I’m cooking, I love lots of little savory bites while watching the game. My pick is the Giants by 2 over the Patriots – and the Nat’l Anthem goes longer than the Vegas prediction.

Michael Nagrant, Dining Critic: Chicago Sun-Times & CS

I tend to use the Super Bowl as an excuse to eat more fried Chicken than diabetic Paula Deen after a fifth of Jack Daniels and couple puffs on the water bong.  Which is to say I invite a bunch of friends over and mandate that they each bring a different bucket of fried chicken.  Generally speaking at a minimum we get Popeyes, Harold’s, Crisp Korean BBQ, JJ Fish and Pollo Campero.  If I could figure out how to do it, I’d add a bucket of Takashi Yagihashi’s duck fat fried chicken.  As for Super Bowl predictions, I’m pretty sure it’s Patriots all the way.  However, as a Michigan alum I watched Tom Brady ride the pine most of his collegiate career and do very little for the Maize and Blue. I also did not approve of the Bieber hairdo last year and generally I think he’s been a first class jag bag.  I mean who leaves Bridget Moynihan.  That being said, let’s be honest what this is really all about is that I’m jealous and want Giselle all for myself and I love Peyton Manning like a fat kid loves fried chicken and hate that Brady overshadows him, so despite knowing the Patriots are superior, I’ll pick Peyton’s little bro and the Giants.

Anthony Todd, Food and Drink Editor at Chicagoist.com 

I will be eating and drinking… whatever I normally would be eating and drinking.  I think I have a date at Nightwood this weekend.  I don’t follow football – in fact, I think I tweeted out a couple weeks ago that I wish i had a button to filter out all football-related content from my social networking.  Not to ignore the people who love it, just to ignore the constant raving, ranting and score-updating.

BYOBandits BYOBandits.com

We’re offering guests a strict spread of Rumple Minze and Plan B. #NYGALLDAY

Jessie Kaufman, livingmostlymeatless.blogspot.com

We’re having pulled pork sliders, nachos- with Doritos of course, and Goose Island 312. The Lions and Jets are my teams, so I’m pulling for New York’s other team. Go G-Men!

John Lenart,  lessercuts.blogspot.com 

Tofu wings and veggie chili…ARE YOU KIDDING ME? Spicy Buffalo Wings, a big pot of meaty chili (No beans, this is real chili), a tub of my home made guac and lots of cold beer.  Giants win a close one 34-31

Jay Doughnuts, Stockyard Chicago Staff

In my opinion, the Superbowl Sunday experience is unparalleled for people that enjoy eating, drinking, getting together with friends (and not necessarily family) much like New Year’s Eve, it’s about sharing a moment in history together.  I am also probably the world’s biggest advocate for making Superbowl Monday an official holiday or at least a half day.  Come on, we need some time to recover from the irreparable damage done to the lining of our stomach wall as a result of 5 and a half hours (if you’re a lightweight) of comfort-food bombardment and booze.  For me, only an amateur or lonely lone-wolf McRay type goes out to a bar to watch the Superbowl (apologies to folks trying to fill a bar on Super Sunday).  Just saying the phrase “Superbowl Party” is a little shot of life in and of itself as it evokes memories of all that is good about football and gluttonous feeding frenzies in the name of sport & togetherness.  I’m hosting a Superbowl Party myself and the spread will be epic.  We are going Buffalo Wings, Piece Pizza, Growlers of beer from Revolution and Piece, 7-layer- dip, Chips, Salsa, Homemade Guac, Bacon wrapped dates, Brownies, plus whatever other folks bring to the pot-luck spead.  I may need to wear a forever lazy as to not rip through my shirt and pants ala Bill Bixby turning into Lou Ferrigno’s version of the Incredible Hulk circa 1985.  It will all be worth it to see Eli Manning and Tom Coughlin secure spots in the NFL Hall of Fame by dominating the antichrist Bill Belichick and his Tom Brady led Patriots as I correctly predicted over 3 weeks ago.  Giants 27-24 over the Pats.

Lauren Zinfandel, Stockyard Chicago Staff

Football fan or not, Superbowl is an excuse to each a bunch of awesome, fried, cheese-covered deliciousness.  I don’t want to eat anything fancy – maybe some sliders.  My husband makes a kick-ass chili, so that would be welcome as well.  I’d be down for cupcakes as well (because really, any holiday should be celebrated with a cupcake or two).  I’m going to go with the Giants for the win!

Blogs-on-Blogs

By: Stockyard Palate Staff     Posted on January 27, 2012

In our weekly Blogs-on-Blogs feature, we reach out to our favorite Chicago food and drink bloggers, writers and tweeters on a topic of interest related to eating and drinking in Chicago.   This week’s question:

“Similar to the color tangerine in 2012, you hear a lot of people buzzing about the current “IN” trend in Chicago dining.  At the risk of committing blasphemy, talk about a Chicago dining/drinking trend that everyone else seems to be “IN” on that are just not that into and why.”

Michael Nagrant, Dining Critic: Chicago Sun-Times & CS

I’m kind of sick of anything that’s a trend now, except for the proliferation of certain kinds of ingredients, i.e. pork and sweetbreads – that’s totally ok, for the universe of protein is pretty fixed. But, when places all look the same down to the black Converse All Stars on the waiters, holy snoozearama.  I’ve gotten to the point where I’ll deduct stars in a review for unoriginality.  You can pick Jordans, K Swiss, Stan Smith Adidas, Air Force Ones – really you had to rock the hipster canvas again?  Oh, you have a binchotan grill?  Oh wait, it doesn’t use real wood charcoal?  Yeah, that’s called a gas grill and people have been doing that in their backyard sine 1950.  Oh you serve a Scotch egg?  Never seen that one before…since yesterday.  Oh, you do Charcuterie?  It’s amazing how much better Hormel is than this dusty beginner salami.  Ten dollars for a cupcake? I’ll buy myself a couple box of Girl Scout Samoas, thanks. Nice bitters. Wanna sleep together?

Anthony Todd, Food and Drink Editor at Chicagoist.com 

I’m not into the wine-on-tap trend.  And don’t even get me started on cocktails on tap.  I can totally understand it from the restaurant’s point of view – their costs drop like a rock.  They don’t have to handle bottles, deal with trash, or eat the price of un-served wine.  However, I’ve never heard a good justification for it from a diner’s perspective.  The prices of wines-on-tap by the glass aren’t much lower, and no one has convinced me that it tastes better.  However, economics indicate that this trend is here to stay.

Joe Campagna, ChicagoFoodSnob 

I like the occasionally mixology drink but sometimes I just want a good glass of wine or a correctly made gin and tonic. I recently went to a “in” spot for dinner and the tonic was beyond flat. I’ve ranted on this before but sometimes it’s the simple things with a fresh garnish and not something muddled, slapped, lit on fire or eye dropped in a drink that makes me happy. And if you’re going to have a wine “program,” can the big red wines have some age because if the $15 glass pour is only 2-3 yrs old I’m not about to order juice that has little of the future character the wine will exhibit.

Michael K, GoodBeerHunting.com 

Hop levels are still out of control. Beer is about the art of balance. When you warn that your beer is going to “destroy my tastebuds” – I see that as gimmicky and disrespectful. Learn how to build a recipe, not dump a bucket of hops in a tank.

Jessie Kaufman, livingmostlymeatless.blogspot.com

I just moved to Chicago in June from Brooklyn, so the thing that I cannot get behind here are the Food Trucks. The whole concept of the Chicago Food Truck bothers me because they go completely against what a Food Truck is supposed to be. I accidentally said something similar to this a party a few weekends ago and the room went silent. It was like I called someone’s baby ugly. I know there is  a city ordinance that stipulates that purveyors cannot cook or prepare food on the trucks and I know that they’re trying to change that. But seriously, it’s not a Food Truck if cooking isn’t going on. There’s a whole aspect of the grill and the wafting smells that you Chicagoans are missing. If you want to go to go to a real food truck go to Philly or New York. And stop recommending them to me until they start cooking to order.

John Lenart,  lessercuts.blogspot.com 

Everyone seems to love food tucks. This “IN” is definitly “OUT” in my book.  Chasing around trucks to random spots, standing in line to pay high prices for food prepared and stored for hours in steam boxes rendering it almost inedible is not any fun in my opinion. And now it seems the proposed changes to allow food prep on these trucks is meeting resistance in the city council.  Food trucks in Chicago? Not until the City Council can figure out how to milk these guys dry. In the City of Chicago they just won’t work. Not ever.

Jay Doughnuts, Stockyard Palate Editor in Chief

At the risk of sounding like a complete prick, I have to say that there are far better options in our great city than the traditional Chicago deep dish pizza.  Do I like the concept of deep dish Pizza? Absolutely, it is a delicious and decadent treat.  Do I enjoy eating it once per year? Indeed I do, and I’d be disappointed if it did not exist.  I’m a better man for having experienced real deep dish goodness.  That being said, if faced with a choice between the best deep dish Pizza in Chicago and an above average east-coast style thin crust pizza, I’m going thin crust every time.  It is just a superior food product.  I can eat it once a week without needing a follow-up nap or a bypass.  It is not a meal that induces intense sweating or the unbuckling of belt buckles.  Pizza should be a weekly indulgence and I feel that deep dish can not be enjoyed that frequently should one endeavor to live past 35.  Simply put, east coast style thin crust pizza is superior in every way and I don’t envision a world in which I would seek out deep dish when a good thin crust alternative exists.  I know this may be unpopular, but this is my sincere feeling.  Don’t get me started on the Italian Beef sandwich.  I lived in Philadelphia for 4 years.  You give me the dirtiest street cart Cheesewiz with onions cheessteak in Philadelphia and it blows the doors off the greatest Italian Beef sandwich I’ve ever had in my life… it’s not close.

Lauren Zinfandel, Stockyard Palate Staff

I’m having trouble getting behind the “fine dining” spin on the Taste of Chicago that keeps coming up.  With news that pop-ups are going to be leading the way in Taste trends, I just can’t conceptualize how this is going to play out.  Don’t get me wrong; I love pop-ups!  Maybe it’s just not the right place.

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Blogs-on-Blogs

By: Stockyard Palate Staff     Posted: January 20, 2012

In our weekly Blogs-on-Blogs feature, we reach out to our favorite Chicago food and drink bloggers, writers and tweeters on a topic of interest related to eating and drinking in Chicago.   This week’s question:

“How important to you is the background soundtrack at a bar or restaurant when you go out to eat or drink in Chicago?  Specifically, do you feel that the music being played or the acoustical background can impact your experience in a significant way (for instance: are there places that you would seek out or avoid based largely on the background soundtrack)?”

Michael Nagrant, Dining Critic: Chicago Sun-Times & CS

It would make a difference if any of them were significantly different.  Generally 9 out of 10 restaurants spin some kind of unoffensive Portishead-descendant-trip-hop-ambient background music that if you weren’t eating would make you fall asleep. When it is different, say at Blue 13 where you’re bound to here a little rawk, punk or metal, it improves the experience.  Even if that’s not your bag, you have to appreciate that a restaurant is doing their own thing, focusing on their inner voice and not trying to be all things to all people.  Maybe the greatest experience I had was a lazy Sunday evening when Ice Cube started dropping f-bombs over the speakers at Avec. The cooks were happy, the food was great and I was transported to junior high clad in a black LA Kings hat all over again.

Anthony Todd, Food and Drink Editor at Chicagoist.com 

My primary soundtrack rule: If i can’t hear my companion speak, I
won’t eat there.  That’s why I rarely go to places like Kumas.  This
may make me old, boring, out-of-touch or all of the above – I proudly
admit it.  Dining out is about the whole experience. Just as people
without a sense of smell can’t taste very much, if my sense of hearing
is impaired I can’t taste much either.

Bill Jacobs, Owner Piece Pizza

Background music is key to a dining and drinking experience. The music, the sound in a venue, contributes to the experience by adding the right vibe. With that said, the volume of the music and the choice of music is integral. Last night, for example, one of my managers, was playing Phish. Fans tweeted about it.

David Posey,  Chef de Cuisine at Blackbird

Background music in restaurants is pretty important to me. the most important part of that is if the music matches the surroundings. I don’t really want to hear boring jazz in a busy modern restaurant and I don’t want to hear indie-rock in a Michelin 2 star place. Maude’s does the music thing perfectly.  I bring in a lot of the music that we play at Blackird, trying to match what album plays a what time. a little more mellow in the beginning of service and a little more aggressive when things start to pick up.

Kara Lichtenstein,  HungryinChicago.org

Background music is pretty important to me because it has the potential to greatly impact my mood. I like all sorts of genres so I’m definitely not tough to please, but if sappy 90s radio music spitting out lines like “I wanna stand with you on a mountain, I wanna bathe with you in the sea” is playing, then I’m going to want to pour my chartreuse in my eyes.

Joe Campagna, ChicagoFoodSnob 

If I’m at a bar to watch a game, I like to hear the game and commentary. I think most people know when they go to a bar the music can be random, especially if a jukebox is open to the public. I’m not one for clubs so I’m no help there. I will say the most unique restaurant soundtrack I’ve heard recently was at Next during the Childhood menu. You heard the A – Team theme, Mario Bros., Star Wars and other bits of music reminding those of us old enough the sounds of our youth. Any jazz lovers out there should hit up Old Towne Ale House – that may be one of the best Jazz jukebox’s in the city!

Michael Kiser, GoodBeerHunting.com 

It can be critical in extremes. I drink at The Red Lion because it has no soundtrack. Just old mens voices and a echo-y TV on the other side of the room. I can hear my own thoughts there. And last week I played “What if I Stumble” by DC Talk at Huettenbar from the Touchtunes app on my iPhone while I was in my own apartment a mile away. That should be considered assault.

Paul,  Chitownontap.com 

I like chill music at a volume that allows for conversation. @gooseclybourn has the best playlist in town. Lots of Broken Social Scene.

Jessie Kaufman, livingmostlymeatless.blogspot.com 

To be honest I don’t really notice it unless it’s an ethnic restaurant, in which case it lends to the ambiance. I can’t think of a restaurant that I’ve ever avoided because of the background music.

Mike McKenzie, (Epic-tweeter/foodie) @MikeMcKenzieCHI:
I enjoy a curated playlist. When music is amiable to cuisine it enhances the dining experience. That said, I rank it below clean bathrooms

John Lenart,  lessercuts.blogspot.com 

What kind of music is playing when I dine out isn’t nearly as important as the volume.  When I go to eat I don’t want to leave with my ears ringing from the deafening volume of the music. I want to be able to hear my dining companions and have a conversation without yelling to be heard.  At the same time, some rooms are so loud with ambient noise (other diners talking/yelling) I just don’t want to go back regardless of how much I like the food. I’m looking at you Girl and the Goat! And that makes me sad.

Jay Doughnuts, Stockyard Palate Editor in Chief

My friends have given me a hard time about this over the years, but I am exceedingly sensitive to the background soundtrack of a bar or restaurant; to the extent that it can completely make or break my experience.  When a place really nails the aesthetic, I think a key component of creating that warm, inviting feeling is a backing soundtrack that you can relate to.  It can really add to the experience and put a space “over the top” if the manager/owner/bartender puts some thought into selecting quality tracks that his target demographic will enjoy.  Conversely, a poor soundtrack can be grating and the irritating din in the background can have me exclaiming “check please!” faster than a sales exec after being vomited on by an overfed client at an all-you-can-eat lunch at Fogo-de-Chao.  Specifically, I was recently deeply traumatized by an onslaught of forgettable 90’s rock while visiting Bar Toma.  I really wanted to enjoy the doughy crust of the hazelnut and leek pizza, but the aural rape of “The Way” by Fastball left me completely nauseated.  Further, I was bombarded with the entire Smashing Pumpkins “Siamese Dream” and Metallica “Master of Puppets” albums on recent visits to The Northdown and The Local Option, respectively. Those happen to be two of my favorite bars in town but the choice to play each album in its entirety cut short each visit by about an hour.  On the other end of the spectrum, I really enjoyed the funky beats being played at Maude’s on a recent visit (not the typical The Postal Service soundtrack that seems to accompany most restaurant visits or retail experiences of late) – lots of trippy mellow beats.  Also, Goose Island Clybourn has one of the best playlists in town (think old school Tribe Called Quest) and Revolution Brewpub mixed in some early Kanye with the Strokes last night which made me happy.

Bill Lo Mein, Stockyard Palate  Staff

Generally, I am too busy salivating like Pavlov’s dog in anticipation of my yet-to-arrive plate of food to take notice of the music in a bar or restaurant.  Unless they are playing Journey.  In which case I stand up on the barstool and sing along.  Or cry if it’s “Faithfully”.

Lauren Zinfandel, Stockyard Palate Staff

I seem to only really pay attention to the music at a bar or restaurant if it either matches what I’m expecting or completely comes out of left field.  I remember being at Three Floyd’s one time and hearing my favorite Clash song while watching Deadliest Animal Attacks and having a blast.  However, if Muzak or Michael Buble or something of the like came on, I would have been completely throw off.  Otherwise, I don’t pay as much attention as I should!

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In our weekly feature called Blogs on Blogs, we reach out to our favorite bloggers, writers and tweeters and get their take on a topic that we find interesting.  Enjoy.

Posted: January 13, 2012

This week’s question:

“It’s Friday afternoon.  You’ve had a really rough week. You need a drink.  You can go anywhere in Chicago.   Where are you heading? and Why is it your “go-to” spot?”

Chandra Ram, Editor of Plate Magazine | Pick: Bourbon     In this kind of snowy weather, southerners like me (or anyone with common sense) go to bourbon – Buffalo Trace got me through the blizzard of 2011 very nicely. I don’t have a single go–to spot. Josh Pearson at the bar at Sepia makes a mean Manhattan. For something new and different, I love Mike Ryan‘s cocktails at Sable Kitchen & Bar; try the Fedora. For straight sipping bourbon, go to the Southern, which has one of the best bourbon lists in the city; I like mine with two ice cubes and a water back.

Anthony Todd Food and Drink Editor at Chicagoist.com  | Pick: Sable  My answer is definitely Sable.  It’s close to my office, has the best drinks in town and vermouth on tap.  I’ll just let Mike Ryan make me anything he wants until I feel better.

David Posey, Chef de Cuisine at Blackbird  |  Pick:  Big Star      My favorite is Big Star. I also go to Maude’s, The Whistler or have a quiet whiskey at home

Michael Kiser, GoodBeerHunting.com  | Pick: Watershed   It might only be Tuesday by the time I pull the trigger on heading to my happy hour spot, Watershed. It’s a tucked-away basement bar — part speakeasy, part hotel bar — located under Pops for Champagne in River North. Like their name indicates, they source their beers, wines and liquors from the watershed region of the Great Lakes, which sounds limiting at first unless you realize how far the Great Lakes stretch — quite the geography lesson. I love the mix of local brews and spirits. The cocktails are imaginative and bold — enough to make a beer guy like me dabble often. But the biggest draw is the people. Craig and Gregg are always around and letting you know they care. Christine is incredibly knowledgeable and remembers what I like. Frasier (studying to be a cicerone) often shows up unannounced with samples of new stuff he wants me to be aware of — who does that?! I love it. My crew always has a memorable time. You can get lost here

Owen and Sam, Byobandits   | Pick: Snickers, 448 N. State Street.          What better way to take your mind off of the week than by playing Erotic Photo Hunt while being served vodka-hot sauce shots by Eastern European prostitutes?

Paul Chitownontap.com  | Pick: Pubcrawl              Just one? No way. Start at Haymarket in the West Loop, then Goose Island Clybourn in Lincoln Park, then Revolution Brewing in Logan Square and close it out with Owen & Engine, also in Logan Square.  Bam.

Joe Campagna ChicagoFoodSnob  | Pick Emmit’s           If I’m meeting friends out, I’ll let them pick since I work from home and its probably easier for them to go if its close to their offices. But if they’re coming to me…since I live close to Emmit’s and Richards it’d be one of those two spots so I can stumble home! One example of this is last St Patrick’s Day, I had 2 groups of friends make Emmit’s their last spot – I got to see them and going home was easy. I did get called out on that as I was leaving. If anyone cares what I’m drinking…bad week equals a Hendrick’s and tonic or two and really rough week would be a two fingers of The Macallan or The Balvenie.  

Bobbie B. Freshandfoodie.com  | Pick: Maria’s Packaged Goods          Maria’s Packaged Goods and Community Bar in Bridgeport (is) nowhere close to home, but well worth the trip. They have an excellent craft beer selection, their cocktails are great and they’ve somehow made the townie/divey/speakeasy thing work for them. No douchey pretension — just great drinks at great prices. Definitely one of my favorites.

John Lenart lessercuts.blogspot.com  | Pick: BarDeville          It’s the end of a long hectic week of dealing with imbeciles and I need a drink. I don’t want to go to some dump in Wrigleyville filled with frat boys, or to go to the newest River North hot spot, that’s sure to be filled with douchebags, nor to anyplace that calls it’s bartender a “mixologist” creating “craft cocktails” so sweet that I may have to take an injection of insulin after I drink one. I want a real bar. A tavern. One that stocks quality booze, with a real bartender, who pours an honest drink, and can mix a good Manhattan and Old Fashioned (I SWEAR IF YOU TRY TO PUT CLUB SODA IN MY OLD FASHIONED I’M GONNA STAB YOU IN THE NECK!). You see, I need a drink.  I like just about everything about Bar DeVille, the vibe here is comfortable, unpretentious and laid back. The bartenders mix some serious cocktails. The Old Fashioned at Bar DeVille is very likely the finest in the city. Made with quality whiskey, good bitters, just the right amount of simple syrup, and none of that nasty muddled mash of low quality fruit either. Just a garnish of fresh strips of orange and lemon zest. And you’ll find that a BarDeVille bartender would shudder at the thought of adding club soda to a proper Old Fashioned.

Jessie Kaufman livingmostlymeatless.blogspot.com  |  Pick: Binny’s run         You know, as many great restaurants and bars as there are in Chicago, I’m going to go out on a limb here and head to Binny’s. I just moved here from Brooklyn, NYC about six months ago and I’m still amazed at the selection liquor emporium of a store. If you catch the sales there at the right time you can get a 1.75L of Bombay for $30. That’s duty free pricing, and I love a deal.  So, I’d get some Bombay, or whatever it was that jumped out to me at Binnys, then go home and make a gin & tonic or a 7&7, or maybe I’d grab some Red Stripe ,whatever, and make something stupid cheesy and carby. Cheese and carbs solve all of my stress related problems.

Jay Doughnuts, Stockyard Palate staff.  |  Pick: The Northdown Tap  When I really need a cold one, my go-to place of late has been the Northdown Tap on Lincoln.  Sure, other bars have more taps but this can be overwhelming.  This bar has about 12 taps and there are always at least 4 really interesting carefully selected craft brews that I’ve never tried before.  The last time I was there, I had a Hirter Morchl by Brauerei Hirt that blew my mind.  Such a pleasant session dark beer, not bitter, not sweet, like a delicious brown bread.  AJ at the bar used to work at 3 Floyds’s so he gets all of their rare special release stuff.  Best of all: you can finish the night off with a huge slice of Fat Elvis Pie, or any of their other Hoosier-Mama caliber rotating pies.

Lauren Zinfandel, Stockyard Palate staff   | Pick: The Aviary      My go-to spot is The Aviary, for sure.  I was sold ever since trying the Blueberry this summer and have been duly impressed with each return trip.  I’m totally excited to see what lies ahead with the El Bulli inspired cocktails as well.

Bill Lo Mein, Stockyard Palate staff     |   Pick: The Publican   I really like the experience at the Publican because …Zzzzzzzzzzz  (Forgive Bill, he has been working nights. A lot.)

Declined: @HungryinChicago @skyfullofbacon although they may participate next week