Sunday, November 19, 2017


I have really liked Osteria Langhe, the Piedmontese (Northern Italian) restaurant in Logan Square, so I was excited to read that they would be opening a fast casual place also in Logan Square focusing on a few pastas and sauces.  Called Animale, its tag line is One that Feeds Itself to Survive and its location is under the Western Blue Line Station.  With a very elaborate mural on the outside, it's difficult to miss.  Inside it's kind of small and kind of reminds me of a cross between a diner and a ramen place.  There is a narrow dining area between the front window and the (windowed) kitchen.  There are several 4 tops beside the front windows and a counter looking through a window to the kitchen.  There is a wider area to the right of the kitchen with more tables and muraled walls.  The entrance is where the two pieces of the dining room meet.  The tables and chairs are kind of cheap and dineresque and the counter overlooking the kitchen has padded stools.  This is where I sat because it gave me something to watch and I thought it would be more comfortable.  There was a box at each table and several on the counter, containing menus, napkins, and silverware, with salt and pepper beside it. 
Looking at the menu, I saw that they serve beer, wine, and cocktails.  Their beer selection is mostly local with craft beer prices and the wine was relatively inexpensive with glasses for $9 and bottles for $35.  I was very surprised to see how inexpensive their cocktails were.  All were $10 or less and most were $9.  Because of this, I decided to go with one of their signature cocktails, the Italian Mulo, a spin on a Moscow Mule, using Modest Vodka, Cocchi Americano, Ginger Beer, Lime, and Prosecco.  A Moscow Mule has quite a bit of carbonation, is pretty tart, and a spicy finish from the Ginger Beer.  This had the carbonation and some tartness, but it was surprisingly bitter, approaching Negroni bitterness.  It wasn't bad, but I don't know if I would order it again.
For my appetizer, I picked a classic of Sicilian cuisine, Arancini, which literally means Little Orange.  What they actually are are deep fried risotto balls with cheese.  This version used Saffron and Gorgonzola and was served over Pink Peppercorn Basil Cream.  The balls were crispy on the outside and soft and creamy on the inside with an herbal and slightly bitter flavor provided by the saffron and gorgonzola.  The dipping cream melded well with the internal flavors with a nice herbal flavor from the basil and a spicy and floral flavor from the pink peppercorn.
With as much starch as I was getting from the arancini and what I would be getting from the pasta, I thought that I should at least pretend to eat a little healthy and order some vegetables.  I ordered something very seasonal, Zucca, which contained Summer Squash, Zucchini, Goat Cheese, Roasted Shallots, Toasted Almonds, and Curried Olive Oil.  I love pan fried squash and this reminded me of a vegetarian version of a dish that my Mexican grandmother used to make.  The squash was perfectly cooked, the almonds added texture, and the curried olive oil and goat cheese added flavor.  It was very good and almost big enough to be counted as a main course.  I could have stopped here, but there was still the pasta and the dessert to be had.
With the pasta, you build what you want in three steps, first you choose the weight of pasta that you want, either 4 oz or 8 oz.  Next you choose your pasta.  Plin, a small hand pinched ravioli that is a specialty of the house is only served in the 4 oz size.  Other pastas offered are Gnocchi, Pappardelle, and Cavatappi.  I went with the Gnocchi.  Finally, you choose the sauce with which you want your pasta served.  The sauces do change somewhat with the seasons.  So for my final dish, I chose a 4 oz portion of Gnocchi with a Pesto Alfredo Sauce (Diced Chicken Breast, Basil Hazelnut Pesto, Cherry Tomato Medley, and Parmesan Cream).  I went with the 4 oz size, because of everything else that I ordered.  The Gnocchi was very tender and the pesto sauce was very flavorful and the tomatoes added a light acid bite.  The chicken did add a little texture, but it wasn't critical and would have been fine without it.
With all of this good food, I had to at least try dessert.  I was pretty full when I got to dessert, so I was looking for something light and i went for their Panna Cotta.  This Panna Cotta was Vanilla and was served with Chocolate, Hazelnuts, and Raspberries.  Admittedly, it might partially be due to the fact that I was fairly full by the time I got to dessert, but I have to say that it fact kind of obligatory and an afterthought.  It wasn't bad, but it also wasn't stellar as was the pasta and the arancini.  It felt as if they felt that they needed something on the menu for dessert, so they might as well do vanilla pudding.  I will definitely have the pasta again, but I may very well waive the dessert next time.  

Sunday, November 12, 2017

Split Rail

One of my favorite restaurants in town is Ada Street and one of the reasons was the food that the opening chef, Zoe Schor, put out and the vibe that she established in the restaurant.  I quickly became a fan and was excited to hear that she would be opening a new restaurant, Split Rail.  I went to a couple of Pop Ups for the restaurant before it was opened and really liked what she was serving, so I excitedly waited for the opening date.  Located in West Town in a former donut factory, it is much easier to find than Ada Street is.  The exterior is black with white stylized lettering for the sign and the door is on the corner.  Walking in, the first things that I noticed were that it is much bigger than Ada Street and that there are windows on two sides, so it is brighter inside.  The long bar is also black and is located along the left side as you walk in.  There is a nice selection of liquors, but it is not encyclopedic.  It does have those liquors that are necessary to make most cocktails.  The front design has a classic look and the bar stools in front of the bar are padded.  The tables in the dining room are wood topped and the chairs are black painted with a curved back.  There is a banquette opposite the wall with a print of cowboys.  The wall behind the banquette is painted brick red and there are old pictures in classic frames at the front of the restaurant.  The kitchen is elevated and is behind the wall used by the banquette.  There is an opening at the top of the wall looking into the kitchen and would make the wall a half-wall in the kitchen.  There is a Persian Rug on the floor beyond the bar in front of a shelf holding books and records.  The soundtrack for Split Rail is also vinyl, although it does not presently have the collection that Ada Street has.  Despite the large amount of black used in the dining room, it does have a friendly, homey, supper club feel to it.  As I was by myself when I came, I sat at the bar.
The cocktail list is pretty good, divided between originals and classics, low proof/no proof, and a couple of high brow (presently a cocktail consisting of Green Chartreuse, Japanese Whisky, and Salers Gentian Liqueur) and low brow selections (there take on a shot and a beer).  I decided to start with one of their originals, Stay Out of the Forest with Vikre Spruce Gin, Zirbenz Alpine Liqueur, Grapefruit, and Lime.  As one might expect with the Grapefruit and Lime, it was tart, but it also had a pronounced pine flavor to it.  I really liked it and thought it was a good start.
The food menu is largely there take on Midwestern classics.  There are always two toasts on the menu with changing toppings based on the seasons, meatballs, skewers, and a tartare.  I started things with Toast #2, which was topped with Country Ham Salad, Mizuna Greens, Green Tomatoes, and Marinated Anchovies.  Between the ham and the anchovies, I expected that this was going to be pretty salty.  While there was obviously salt in the dish, it was not overwhelmingly salty (nor was it fishy).  It had a nice variety of flavors and textures and while the ham salad was very definitely a spin on 1950s Midwestern fare, it went well beyond that.
For my side dish (which I received before my main), I had Fried Fingerling Potatoes with Carrots, Charred Scallion Aioli, Pepitas, and Pickled Mustard Seed.  You can make anything taste good if you fry it and if you start with something that already tastes good, you get a winner.  The potatoes were similar texturally to Frites, crisp on the outside and soft on the inside.  The carrots added sweetness to it and the pepitas added some nuttiness.  
Before my main course arrived, I ordered a second cocktail.  Called The Breakers, It had a very Scandinavian bent to it with Gamle Ode Dill Aquavit (the Scandinavian version of Vodka, although this one with a decidedly dill flavor), Apricot Shrub, Black Pepper, Mace, and Basil.  It was tart and had a lot of herbal flavor to it.  It actually kind of reminded me of drinking sweet pickle juice which tastes better than it sounds.
I was actually a little unsure about my main course.  It was Linguine and Clams with Egg Yolk Linguine, Clams, Charred Leeks, and Uni (Sea Urchin) Butter.  I have had pasta and clams before and really liked it, but I did wonder if the uni butter might put the flavor too much on the seafood side.  It did not, and in fact was very good.  With the seafood flavors, it did extend the Scandinavian feel which does fit because there is a significant Scandinavian population in Minnesota, Wisconsin, and the UP of Michigan.  The Scandinavian vibe ads to the Midwestern vibe.
Looking at the dessert menu, I saw something very familiar: the Maple Bacon Bread pudding that I knew from Ada Street.  I really liked the bread pudding, but I already knew that I liked it, so I went with something different.  I went with the Chocolate Chess Pie with Buttermilk Ice Cream, Graham Cracker Crumbs, and Orange Zest.  Served in a cast iron pan that was hot as it arrived, texturally, it reminded me of a brownie.  The pie had a rich chocolate flavor and the ice cream was sweet and creamy with a buttermilk bite.  Whether the texture was correct for a chess pie or not was immaterial to me because it was really good.  The best way to eat it was to dig in towards the center, get some of the crumble and the ice cream and enjoy it all together.  After the center was destroyed and the ice cream was gone, it was fun to pick the sides of the pan for the crispy chocolate that baked on to the side.  It was a very homey and great way to end a very good dinner.  

As I expected, I really liked this place.  The food, service, and space, were all very good and it was good to see the chef in her new digs.  This may also become one of my favorites as well.        

Sunday, November 5, 2017

Centennial Crafted Beer + Eatery

While I will admit to liking beer, most of the time when I go out for a beer, I prefer going to a place that also serves good food.  I kept seeing Centennial Crafted Beer + Eatery popping up as a good place to eat  and drink, so I decided to try it out. Located in River North, next to Tapas joint, Cafe, Iberico, it's pretty narrow with a small sign, so you kind of have to know where it is.  Inside, it is very rustic with the walls showing horizontal 2x4s.  The bar is long, with a very long tap line and the present beer list behind that.  The beer menu is divided into several categories that are more than simply the style of the beer.  They are listed as Hoppy, Roasty, Refreshing, Wet Hopped, Session, Malty, and Belgian and Wild, with a list of upcoming drafts.  I started things out with a beer from a new brewery that is actually a collaboration.  Warpigs Brewery is a collaboration between Danish Gypsy Brewer Mikkeller and local heroes, Three Floyds.  The beer that I had was called Foggy Geezer Hazy DIPA.  DIPA seems to mean different things depending on the brewery, for some, it's a more bitter and higher alcohol beer akin to an Imperial IPA for others, it seems to be a combination of a Belgian Dubbel and an IPA.  This seems to fall in the latter category.  It is fairly bitter, but it has a slight sweetness, and a dry earthy finish.  I like hoppy beers, but I could do without hop bombs, and this one seems to avoid going simply for bitter.
The menu is divided into Snacks, Small Plates, Charcuterie and Cheese, Mains, Greens, and Sandwiches.  It also gave an indication as to the style you might want to pair each dish with.  There were a lot of things on the menu that looked really good, but I wasn't starving, so I decided to take it easy and order a snack and a sandwich.  For my snack, I ordered Lamb Meatballs with Curried Lamb, Beer Jus, Mustard Greens, and Golden Raisins.  I was actually surprised at the size of this item which was listed as a snack and when I finished, I was almost finished.  It was very flavorful with the curry, and the mustard greens providing an herbal spiciness, and the golden raisins adding a sweet finish.  I didn't precisely plan to pair my dishes with my beer, but it was recommended to pair an IPA with this.  As that is what I started with, I can say that their pairing recommendation was on point.
My second beer was Greenbush's Distorter Porter, which was very rich and creamy, and had a nice bitter roasted malt flavor.  This inadvertently paired perfectly with the KBS Barrel Wood Smoked Pork Sandwich with Dry Rubbed Pork Shoulder, Slow Smoked, Cilantro Lime Slaw, Avocado Crema, on a Toasted Baguette with Frites on the side.  This was a very good sandwich with a meaty and smoky flavor.  The Avocado Crema and the Cilantro-Lime Slaw almost gave it a Mexican flavor without the heat.  The frites were double fried and had a crispy outside and a soft inside, were nicely salted, and tasted very good.  This was also more than I could handle after the lamb meatballs.  I really enjoyed it, but it didn't get finished.  While I was there I didn't see a dessert list, but even if I had, I'm not sure that I would have been able to dive in.  Everything was very good and I will have to come back, but I will definitely have to come hungry next time and better plan my eating.        

Sunday, October 29, 2017

Ella Elli - Brunch

With three posts in a row about brunch, it could be implied that I have switched simply to doing brunch.  That is not the case.  It is simply that the places that I have gone to recently for dinner I have to been to before.  With that said, there are a lot of places for brunch and I rarely repeat.  I recently chose Ella Elli, a restaurant just off the Southport Corridor, that has a classic look and specializes in globally inspired cuisine (focusing on France and Italy).  It has an older brick exterior with large windows trimmed in black.  There is also a nice sidewalk patio surrounded by a trellis with the same black accent.  The interior dining area looks both classic and comfortable with comfortable furniture with a classic look by a fireplace used for waiting.  The bar in the back of the room has has a hardwood top and a light base and a tall shelf for their liquor selection behind the bar.  Besides the windows, lighting is provided by large white hanging globes and a few smaller globes on stands by the lounge area.  Photo credits for the restaurant go to Rich Frachey.
In addition to coffee (La Colombe) and juice, there is a pretty good brunch cocktail selection that goes beyond Bloody Marys and Mimosas.  While I did have some coffee , I also had a coffee based cocktail called Cold Buzz.  Served in a Coupe Glass, it started with Old Forester Bourbon, a liquor I will generally pass on, but with the addition of Amaro, La Colombe Cold Brew Coffee, and Demerara (raw sugar) Syrup.  It made for a very good cocktail.  It was bitter, sweet, with flavors of oak from the bourbon, and a good coffee flavor.  The bourbon and coffee paired very well and the amaro and demerara syrup tied it together well.  It was actually kind of a spin on an Old Fashioned with coffee added and I really liked it.
While there is a Bakery Board on the menu which provides a variety of pastries for sharing, I was already going to be getting a lot of bread with my main course so I went with a simple Fruit Salad for the sweet side of my brunch.  Admittedly, when I order fruit salad, I get a little worried because it will frequently have canteloupe, a fruit that I really don't care for.  I was very happy to see that this fruit salad had a wide variety of fruit:  Grapes, Plums, Blueberries, and Golden Raspberries.  It also did not contain any canteloupe which made me very happy.  It was one of the best fruit salds I have had in a while.
My main course was essentially a breakfast pizza.  It was served on a board and they called it a Prosciutto Flatbread, but aside from the shape (rectangular), it was essentially the same as a pizza.  In addition to the Crispy Crust and the Prosciutto, it also had Arugula, Crispy Potatoes, a Farm Egg, and Parmagiano-Reggiano Cheese.  It was pretty big and could have been shared fairly easily, but I enjoyed it by myself.

I really enjoyed brunch here.  The place has a classic look and is very comfortable, the staff is friendly, and the food is very good.  I will have to return for dinner sometime. 



Sunday, October 15, 2017

Alulu Brew Pub - Brunch

As people who know me and/or read this blog, I like beer and I like visiting breweries.  While I had visited many of the breweries, taprooms, and brewpubs on the north side of Chicago, I knew that there were a few new places on the south side that I needed to visit (or revisit).  I started out on a recent trip in Pilsen with a place that I had read about and had encountered at a beer festival in the spring, Alulu Brewpub.  While I had the address, I didn't really know the area and I didn't know what to expect.  Located near a really odd intersection east of Ashland Ave, it doesn't look like much more than a neighborhood bar.  This is not a criticism, there are some really good corner bars that feel like home and put out some really good stuff.  It is simply an observation that it's pretty small and unassuming.  While there is a small patio in front and a nice roll-up window at the front of the bar, the sign is actually a little hard to find, located over the alley next to the bar where the entrance is located.  The first thing that I actually noticed was the stand up sign on the sidewalk with the brunch specials.  As there would be drinking involved, I figured that I should start off things with a good meal and between the specials listing and the menu, this looked like it would be an easy thing to do.  The bar is pretty narrow with a long bar to one side with the taps, the tap list, and assorted glassware behind it.  The walls are brick, though there is a live wall with moss to one side of the taps.  Lighting was from roll up window in front and hanging lights.  While the tables looked comfortable enough, and it was a sunny day out and the patio would have been nice, I decided to be more social and sat at the bar.
The brunch menu did look small, but really good.  The thing that caught my eye was the Brunch Poutine.  In addition to the standard (required) French Fries and Cheese Curds, it had Lamb Merguez Sausage Gravy, Pickled Peppers, 2 Fried Eggs, and an Aurum Defender Biere De Garde on the side.  Poutine is both good bar food and comfort food and this was a good poutine.  It hit the right notes of being salty, savory, and cheesy, adding spicy, and putting an egg on top.  The Aurum Defender on the side was very good and also a very good brewery introduction.  It was rich, malty, and boozy with an 9% ABV.  It almost reminded me of a Belgian Dubbel.
As I was at a brewery that doesn't distribute and makes a wide variety of beers, I thought it would be a shame not to have a flight, though after starting with the Aurum Defender, and knowing that I would be continuing to another brewery, I decided to try to stay on the lighter side of things.  A flight consisted of 5 - 5 oz pours.  I went with Ghostly Liso Mexican Lager (4.5% ABV), Sys Crisp Hoppy Red Rye Pilsner (5.0% ABV), Unison Toasted Rye Pilsner (5.4% ABV), Shad the Calmer APA (5.5% ABV), and Java Waves Coffee Blonde Ale (5.8% ABV).  They were all very good, though standouts were the Ghostly Liso, which was a good, drink anytime beer, and Shad the Calmer, which was nice and hoppy, but not incredibly sharp.  I wanted to like Java Waves more, but the coffee flavor wasn't strong enough.  Alulu is a good friendly place with good food and beer.  I will have to return to try more of the same.      

Saturday, October 14, 2017

City Mouse - Brunch

I mentioned that I liked the restaurant, Giant, so I was both excited and a little nervous when I heard that Executive Chef, Jason Vincent and his team were working with boutique hotel, Ace Hotel, to open their new place, City Mouse.  I was relieved and excited to hear that he had hired Chef Pat Sheerin, formerly of the late, lamented Trenchermen, as the Executive Chef.  Located in the West Loop Restaurant District across from the Google Building, entry is through the hotel lobby.  It is a large and very open space with a modern look, glass walls, and, like Giant, also named after a character in a children's book.  Giant is named after a character in the poem, Me and My Giant in Shel Siverstein's Where the Sidewalk Ends and City Mouse is named after the City Mouse in the story, The City Mouse and the Country Mouse.  They have a great covered patio which is very popular in the summertime, so while it would have been nice to sit outside, it would have been a significant wait.  We had a good table at one edge of the room where everything could be seen easily.  City Mouse offers Brunch every day with a good selection of breakfast and lunch selections and a pretty good beer and cocktail list.  I started out with a cocktail called a Gap Toothed Fizz, which had Gin, Mezcal, Cloosterbitter (a dutch bitter using distilled liquor, similar to Chartreuse or Genever), Lemon, Egg White, and Matcha.  As it was a fizz and used egg white, it had a nice foamy top sprinkled with ground Matcha Tea Leaves.  It was very herbal and botanical, with a little smoke from the mezcal, and a tart finish.  The foam made it a little different from cocktails I generally order, but the flavors fit very well and I did like it.
To start things off as far as food was concerned, I ordered something sweet for the table, a Pretzel Cinnamon Roll, something that was similar to a pastry that I really liked at Trenchermen.  It also had Chocolate Chips and was covered with Butterscotch.  It had a crusty exterior with salt, like a soft pretzel, with chocolate chips and the very sweet and sticky butterscotch.  It was very good, though admittedly, I preferred the Trenchermen version better.
My main course was mostly savory, though it also had some sweetness to it.  It was called a Gas Station Sandwich and the only thing that I can think of that might explain the name is that it contained a bunch of stuff that you might be able to find at a gas station truck stop during a road trip.  it had Sausage, Egg, Hash Browns, Cheese, and Grape Jelly on an English Muffin.  It was a standard breakfast sandwich (sausage, egg, and cheese, on an English muffin) with hash browns and grape jelly.  It was very good.  Hash Browns are frequently ordered with breakfast sandwiches and the flavor goes together well.  I don't normally eat potatoes on my sandwiches, but it isn't unlike the French Fries on the sandwiches at Primanti Brothers in Pittsburgh or fries on burgers in Canada or France.  They go together well and it works.  Grape jelly is also a common morning staple and does go well with English muffins, but it was a little unusual to think of eating it with everything else.  It did work though, and added some sweetness to the sandwich.  The sandwich also came with a fruit cup with what the menu called Michigan Fruits.  In the bowl were Blackberries, Blueberries, which I liked, and Honeydew, which was okay, but it also had way too much Canteloupe, which I can do completely without.  I would have been happy with everything else if they had left out the canteloupe.

Brunch was very good and a lot of fun.  The food was good, the service was very friendly, and the space was nice.  I will definitely have to return at a future date to try the rest of their menu.         

Sunday, October 8, 2017

Hungryasfck Pop Up Brunch at Kimski

This has taken a while to get up, but I really liked it, so I thought it was worth writing about.  I had been interested in Kimski since it opened.  Attached to and actually a part of Maria's Packaged Goods and Community Bar, it is a counter service place with a Korean/Polish Menu that draws on the ancestry of the owners, the Marszewski family.  It started out with a neighborhood bar in Bridgeport.  When the kids took over from their mother, Marz Community Brewing, a very creative small batch brewery was started with Maria's used as it's taproom.  While Maria's had a great beer selection (and also worked as a bottle shop) they had no kitchen so it was BYOF (Bring Your Own Food).  They decided to open Kimski, both as a kitchen for Maria's and as an entity of its own.  The two places are connected in the back, but they also operate separately.  Maria's as a great neighborhood bar and bottle shop, and Kimski as a small counter service place that serves Korean/Polish Cuisine.  From the outside, the two places look very different and it would be hard to guess that they were connected or related to one another.  Maria's has a very classic Chicago Bungalow appearance with Kimski being very modern and angular with a nice open patio in the front.  Entering Kimski, it looks a lot smaller than it actually is.  There is a small lobby with paper menus on the counter and a menu on the wall.  There is probably seating for about 8 people in this area.  The kitchen window is to the side of the counter so the counter people can pick up and deliver food to customer's tables.  To get to the actual dining area, you have to walk around the counter and through a door behind the counter.  The main dining room is much larger and has a nice bar with a very good tap list with Marz as well as many other local breweries featured.  The room is wood, with the main color being black.  The back wall is made up of several glass sliding doors over looking the enclosed back patio (also wood, although this left light colored) which used picnic tables for seating.  I really liked the look of the place and the tap list and will definitely have to return sometime.

The food and drink looked very good, but I was actually there for a Pop Up by the Hungryasfck Team who were doing a Hawaiian themed Ono Brunch (Ono is Hawaiaan for delicious).  I had never heard of Hungryasfck, but saw that they were formerly from Parachute, which I really like, so I had to try their stuff out.  I had never been before to Kimski (or Maria's) and was surprised by how small it apparently was.  After I ordered, I was guided behind the counter and through the door and was relieved to see that it was much bigger than it had seemed.  I sat on the back patio and enjoyed the sunny day.  I started things off with a coffee drink from local roaster Passionhouse, a Wasabi Bloody Mary, and donuts because no proper brunch starts without donuts.  The Coffee drink was called Ice, Ice, Baby and in addition to the Passionhouse Cold Brewed Iced Coffee contained Macadamia Nut Milk, and Coffee Bean Honey.  I like iced coffee and the macadamia nut milk and the coffee bean honey added to it.  It had a bittersweet, nutty flavor with flavors of dark fruits.  The Wasabi Bloody Mary did have a slight bite, but in my opinion, it was light on the Wasabi.  It had a Celery Stalk and a small Maki Roll garnishing it. The celery did contribute to the flavor, but the maki sat above the liquid, so it only contributed as a pairing.  The donuts were actually Donut Holes, but I'm not complaining about that.  They were Yeast Donuts topped with Powdered Sugar, and Chocolate Syrup and were very light, if a little messy.  It was like eating Chocolate-Covered clouds.
Next on the menu was the Spam Musubi which was served with a spicy dipping sauce.  Spam is very popular in Hawaii and Spam Musubi is apparently sold all over the place.  While I generally don't consider it haute cuisine, I also don't consider it vile.  Since this was a Hawaiian themed brunch, I figured that this was a must try.  Spam Musubi is Grilled Spam wrapped in Sushi Rice and then wrapped with Nori.  It's like spam maki, although a little larger.  I cannot say that I thought it tasted fantastic, but it wasn't bad.  It was better, though with the spicy dipping sauce.
 I finished things off with what they called a Pork Bowl.  To me, it was like an Asian version of Hash, replacing Potatoes with Fried Rice.  It started with Pulled Pork, and added Pineapple and a Fried Egg over the Fried Rice and Spices and served on top of a Banana Leaf.  The Pulled Pork was very tender and the Pineapple added a tropical flavor to it.  The fried rice added a great texture. 

I really enjoyed my brunch at Kimski.  Hungyasfck put together a great menu and Kimski is a great space.  I will have to watch for more pop ups and I will have to return to Kimski so I can try their actual menu.