Mana Food Bar

Every Fall, local public radio station, WBEZ,  holds an event called Chicago Chef Battle in which five chefs are given an ingredient to work with and make a dish to compete with the other chefs.  Several years ago, I went to one of these at the Goose Island Brewery in which the chefs were each given a specific Goose Island Beer to work with.  Most of the dishes were pretty good, but there was one from Chef Jill Barron, of vegetarian restaurant, Mana Food Bar that I was thoroughly underwhelmed by.  I don't specifically remember what it was that I had, I just remember that I wasn't impressed.  This isn't because it was vegetarian, I like vegetarian food and there are some vegetarian restaurants that I really like, it was just this specific dish.  First impressions, though, do make a difference, and I was kind of leery to visit the restaurant.  In the years since then, Mana Food Bar has gotten a lot of good press and it has been a Michelin Bib Gourmand for the last 4 years.  This made me wonder what I had missed and I decided to visit it and actually try the food in person.  In order to make sure I might hit the right points, I decided to bring a vegetarian friend who had been there and liked it to guide me a little.  The restaurant, located on Division St., is small and actually pretty easy to miss.  It had a sign on its covered doorway that was black on black, so unless you knew where to look, it was almost like an underground dining club.  Inside, it was pretty small with a bar with attached chairs on one side and booths on the other side, all made of light colored wood.  The walls were also finished plywood.  We were seated in a booth near the front of the restaurant and were quickly served.  We started things off with cocktails while we were working out what we were going to eat.  Both cocktails looked very familiar, but with small variations from classic cocktails and different names.  Between the two of us, we had a Geisha, which had Sake, Rhubarb Shrub, Pomegranate, and Lemon, and a Gypsy, which had Hendrick's Gin, St. Germain, Chartreuse, and Lime.  I'm not sure what the Geisha was based on, but it had a nice tart flavor.  The Gypsy is a classic drink with a floral, herbal, and tart flavor based on The Last Word, my favorite cocktail.  A gypsy is more floral to The Last Word's sweet flavor, but it was very good and I liked it.

The food menu is divided into Cold and Hot and is supposed to be eaten similar to tapas.  We decided to order several small portions and share, so we could cover more of the menu.  I would have expected the cold dishes to arrive first and then the hot, but the dishes were sent out when they were ready and some of the hot arrived before the cold were finished.  In fact, the first dish to arrive was the Sweet and Sour Tofu with Seared Tofu with Pineapple Sweet and Sour Sauce over Sauteed Greens.  The tofu was mild with a crispy outside and soft interior.  The Pineapple Sweet and Sour Sauce added a sweet and sour flavor with pineapple.  As tofu is flavorless and takes on the flavor of whatever it's cooked with, this was a very good thing.  The greens were mostly Green Beans, although there were also onions (which aren't green).

Our next course was a cold, and it was one of my favorites, Golden Beets with Amish Blue Cheese, Hazelnuts, Arugula, and Sherry Vinaigrette.  The beets were tender and sweet and the bittersweet flavor of the blue cheese went well with it.  The plentiful hazelnuts added a nice nutty flavor, the arugula added a peppery bitterness, and the sherry vinaigrette finished it with a tart flavor.

The course that we ordered first, I was actually hoping would remind me of a favorite dish at another restaurant that is no longer on the menu, didn't actually arrive until almost mid-meal.  It was Wakame Seaweed with Cucumber, Five Spice Tofu, Tangerine Chili Dressing and Micro-Greens.  This was very good with a tart and spicy flavor and lot of different textures, but it didn't get me to the dish that I was missing, Seaweed and Potatoes (with a lot of butter).

Our next course was another favorite, but it was a simple dish that would be hard to go wrong with.  It was Sauteed Mushrooms over Creamy Polenta.  The mushrooms and polenta were both cooked perfectly and went well together.  The mushrooms were tender, savory, with a very hearty flavor, and the polenta provided a light and creamy base to build on.  It was creamy, savory, mushroomy, and very, very good.

Our most complex dish was Bibimbap, a dish that I really like, but which usually has meat.  It had a lot of vegetables, as bibimbap usually does, including Carrots, Peppers, and Onions, and a Hot Pepper Miso all over Brown Rice and topped with a Sunny Side Up Egg.  This was very good and flavorful, the miso really helped, my one complaint was that in many cases, the rice has a crispy edge to it, it was not the case here.  This was a good dish, but I think I will stick with bibimbap with meat.

We finished with a dish which can be found on many tapas menus, Baked Goat Cheese with Spicy Tomato Sauce and Toast.  By the time this arrived we were starting to get a little full, so we didn't dive into it like we might have otherwise.  It was good, and I liked it, but I can't say that it's any different from any other baked goat cheese dish that you might find around at tapas places around the city for good or bad.

We could not leave without trying the dessert.  We were both kind of full, so we decided to go a little light (as much as we could do with dessert) and ordered a Rhubarb Tart with Fresh Caramel.  I really liked the caramel and the tart was good, but it wasn't what we expected.  This is not to say that I disliked it or allowed it to remain uneaten, but it had a crisp top and a texture like a cheesecake below that.  It was very good and went well with the caramel, but it wasn't what we were expecting.

After trying several dishes and the cocktails at Mana, I will say that I was mislead by by initial encounter.  It is very good and I would definitely return.  There are things that I might prefer with meat, like the bibimbap, but the beet salad and the mushrooms and polenta could not be improved upon.  If I am in the mood for vegetarian cuisine, this will definitely fall onto the list of possible options.

     

  

Ground Control

While I am willing to try almost anything, there are things that I like more than others.  While I am generally an omnivore, I have no problem limiting my diet and being a vegetarian for a meal.  While I have no problem going meat free, I will admit that their are very few vegan dishes that I have tried that I would really want to come back for.  While I respect people who decide to live that lifestyle, ultimately, I have found vegan food to be very boring.  This does not mean that I am not willing to try vegan food, in general, I just expect that I will probably be bored and not care to have it again.  A vegan restaurant opened in my neighborhood a couple of years ago and it seems to be pretty popular, so I decided to try Ground Control out recently.  The storefront is presently pretty narrow (although they will be expanding to the adjoining storefront soon) seating about 24 at tables and another 6 at the bar.  There is also patio seating that will seat about another 12.  The dining room is painted black and has an unfinished ceiling with some local art hanging on the walls.  The kitchen is in the back of the space with a small serving window near the bar and their are a couple of chalkboards on the back wall listing cocktails and desserts.  Their beer, wine, and cocktail list, while small, is well curated, with some very nice selections.  As I was going in a little skeptical, deciding what I was going to eat was going to take a little time, so I started things off with a beer.  It was warm, so I decided to start with a Two Brothers Dortmunder Lager which is crisp, a little bitter, and a great summer beer.

The dinner menu is divided into appetizers, salads, sandwiches, and entrees, with a small selection of sides.  As the entrees listed were tacos and tofu, I didn't feel that an appetizer (as such) would fit.  I decided that I would go with tacos and a side.  My tacos were Baja Style and included Breaded and Fried Tofu, Pickled Red Onion and Cabbage Slaw, Roasted Seaweed, Cilantro, Togarashi Spice, and Avocado, served with Beans and Rice, and a Salsa Verde.  The tacos were very colorful and had a great tart flavor.  The tofu and avocado provided the differences in texture that made them somewhat interesting.  While rice and beans are Mexican staples, the ones served with the tacos were a little boring, but the Salsa Verde was pretty good, flavorful, and added some spice to both the tacos and rice and beans.

As a side, I went with one of the few things on the menu that was not actually vegan and was only vegetarian, the mac and cheese.  It was actually listed both as an appetizer and as a side, although, because it's larger than the other sides, it had a premium over the other sides prices, but at $6, it was still pretty cheap.  It was made with (besides the macaroni), Gouda Cheese, Red Pepper, Scallions, Cotija Cheese, and some heat (hot peppers).  It was creamy, spicy, and tasted very good.  It was good whether you wanted to call it an appetizer or a side.

While they did have a separate dessert menu, their desserts were also listed on one of the back chalkboards.  I did not, however, notice that until I had actually ordered.  They had three vegan cakes, listed:  Chocolate, Raspberry Lemon, and Chocolate and Peanut Butter.  Vegan chocolate, even when it is chocolate and not carob, in my experience is even more boring than regular vegan food.  While I had been satisfied thus far, I was still a bit skeptical about dessert, so I went in the direction that I thought to be safest, the Raspberry Lemon Cake.  I picked well, my waitress also told me that it was her favorite.  I was kind of surprised that it held together as well as it did.  The cake was moist and flavorful with raspberry preserves and lemon between the three layers.  The frosting was firm and sweet and overall it was a nice finish.

After having my meal here, I will say that I was kind of surprised.  The food was much more interesting than vegan food than I have had in the past.  While the food was simple, it was good for what it was and while I will not be becoming a regular here, I would not have a problem returning occasionally when the mood hits.       

Fountainhead - Blunch

About once a month, I find myself in the Ravenswood area of Chicago around brunch time.  The goto place when I am there is generally Glenn's Diner.  When I was in the area recently though, Glenn's was very busy.  While we could have gotten in eventually, it would have been an extended wait.  While we do like Glenn's, it didn't make sense to wait for an extended period when there were other choices in the area.  We decided to go to Fountainhead, a place just down the street from Glenn's that is known as one of the great beer bars in Chicago.  They have always had food of a sort, but the emphasis of the place had been on the beer until relatively recently.  They recently (within the last year) employed talented chef, Cleetus Friedman, who upped their food game.  I had had Chef Cleetus's food before and I was excited to see what he had done at Fountainhead.  Located on a corner, Fountainhead is in a single story white brick building with brown awnings and a fountain head symbol for a sign above the door, which is at the corner of the building.  The interior of the restaurant is large and open with a high unfinished ceiling.  The interior features a lot of heavy, dark wood which kind of reminded me of what a trading post in the mountains of Canada might look like.  At the same time, there were several vintage French liquor posters framed and hanging on the wall.  The bar and the shelf behind it were also done in dark, heavy wood, but they also had a vintage look to them.  There were a couple of large tables and several smaller tables on the floor with about 10 - 6 person booths lining the exterior of the dining room.  The beer list, which could be found at every table, was in a large leather-bound book which matched the size of many wine lists at fine restaurants known for their wine.  The beers were broken down by style and there was a slight description for most of the beers they were serving.  Admittedly, the beer list was augmented in size with the addition of the wine and cocktail list, but it would have been impressive, even without them.  Fountainhead doesn't actually call their brunch "brunch", they call it blunch instead which is supposed to be lunch with breakfast.  As such, their menu falls on the savory and more hearty side of things.  They do however, have a pretty good selection of vegetarian items which was good because I was dining with a couple of vegetarians.  I started things off with what was called a Jar of Pickled Things.  I like pickled things so I was interested to see what was contained in this jar.  As one might expect, there were Pickles (pickled cucumbers) which were crisp, and sour, and very good, but there were also Brussels Sprouts, Radishes, and Potatoes.  Of these, I liked the radish best.  It was crisp, fresh tasting and sour with the spicy finish that radishes have.  The potato, while it wasn't bad, was a little odd and unusual.  It was also slightly sour as a pickled potato might be expected to be and had a light earthy flavor as a potato.  It was also crisp (although not as crisp as the radish) and had the mildly gritty texture of a raw potato.  I prefer my potatoes cooked and with a softer texture.  The only reason a potato should be crisp is if the outside was fried crisp.  It didn't taste bad, it was just a little odd, and I would probably prefer not to have it again.  The brussels sprouts were sour and tasted fresh and good, but they were a bit tough and it took a bit of effort to stab it with a fork.  The dish was good and it was interesting to try vegetables other than the standard cucumber, beet, and carrot, but I don't know if I would pick any of these vegetables (other than the pickled cucumbers) on their own.

For my main dish, I stuck with a vegetarian dish, not because I was trying to eat vegetarian, but simply because it sounded really good.  I went with a Breakfast Burrito because I really like breakfast burritos and this sounded really good despite not having any meat.  It was a soft Corn Tortilla filled with Eggs, Potatoes, Cheese, and Onions served with a spicy Aioli on top, and more Fried Potatoes, Arugula,  Potatoes, Arugula, and Cleetus Heatus Salsa on the side.  This was a very good burrito and one that was so good that the meat was not missed.

Blunch at Fountainhead was very good.  The space was both rustic and vintage and had a homey feel to it.  The service was good as was the food.  It was a very good change of pace from Glenn's and I will keep it in mind when I am up in the area again around brunch time.  

Green Zebra

Most of the time when I think of vegetarian food, I think of a lot of salads, mushrooms, tofu, and a lot of very bad fake meat. In a word, boring. Green Zebra is a vegetarian restaurant but the food that they serve doesn't fall under the boring category at all. While it does serve a lot of salad greens, mushrooms, and cheese, their food is well seasoned, inventive and they don't even pretend to imitate meat. Located in a storefront in Westtown, the place has a minimalist modern design and uses downtempo electronica for background music. On Tuesday nights, they do a tasting series. The series started featuring a specific vegetable, it then added spices and drinks. The series for the winter features the cuisine of a specific country. On the night that I went, they were featuring the cuisine of Spain which is what I ordered. Before I ordered though, the amuse bouche came out. It was Lemon Popcorn. While I will eat almost anything, I don't care for popcorn. To me, it tastes like styrofoam. If I am out and served something I don't care for, I will try it to see if it has been done in a way that allows me to like it. As it sounds this popcorn was very lemony. It also had butter, salt, and I will guess sugar because it also tasted a little sweet. It tasted very good and while it still felt like I was chewing styrofoam, the taste took my mind away from that. I could eat this popcorn at any time. The first course of the Spanish menu (of four) was essentially a salad. It was a Manchego and Spiced Almond Salad with grilled greens (radicchio), marinated olives, crispy capers, and sherry vinaigrette. It was tart, smoky, spicy, and very crisp. The flavor was very bright and changes the idea that salads are bland and boring. My tongue was excited and I anxiously awaited my next course.The next course was a Gratin 'Espanola' it was kind of a cross between a Spanish tortilla and Au Gratin Potatoes. The thinly sliced potatoes and eggs were topped with charred espellette peppers, and was served with Pata Cabra Goat Cheese, Preserved Lemon, and Parsley. The flavors for this were also very bright, spicy and tart and it was served with a Balsamic Reduction. It was exciting, very good, and the lack of meat was not missed.The final savory course was a stew. It was a chickpea potaje containing herb roasted potatoes and a spicy sauce with grilled pita bread on the side. When it was served, a saffron yogurt was poured over the stew adding a very nice floral taste and aroma. the beans and potatoes were well cooked, the sauce had a nice tang to it and the bread provided a good way to sop up the extra sauce.After such a good meal, I was excited for dessert. Unfortunately, while it was good, it really didn't compare to the rest of the meal. It started with a Blood Orange Crema Catalan and while it tasted good, I am not exactly sure what it was. It was served cold but it wasn't ice cream. Texturally, it was between ice cream and pudding. On top as a hazelnut tuille cookie and it was surrounded with pomegranate cells and thyme sauce. Everything went together well and it was a good finish to a great meal.

If it isn't already obvious, I really liked this meal. If all vegetarian meals could be this good, I could easily eat vegetarian more often. I really like this tasting series and if nothing else, I will definitely make it back for another of these meals.