Forbidden Root - Southern-style Beer Dinner

 

 

I really like Forbidden Root Brewery.  Their base beers generally start out exploring Belgian styles, though they also do a lot of IPAs.  Having said that, comparing their finished beers to the starting beer is like comparing Vodka to Gin.  While gin starts as a basic clear liquor, the addition of botanicals makes it a completely different thing.  The same can be said of the beers of Forbidden Root.  They work with some very standard and recognizable styles, but the addition of different botanicals changes them significantly from where they start.  In addition to their creative beers, they have an interesting food menu in their brewpub and regularly host beer dinners where the kitchen can play and the brewery can pair their interesting beers more directly to the interesting food coming out of the kitchen.  Their last beer dinner of the year was a Southern-style Dinner where the chef could showcase the food that he grew up with.  The dining room has a large 4 sided bar in the center which is full service, but there are also tables on either side of the bar (the entrance is at the front and the brewing area/kitchen is at the rear of the space).  When I have dined (and drank) here, I have sat both at the bar and on either side.  There is a large communal table in a semi-private hall in the back of the space that sits in front of the brewery (and next to the kitchen) where the beer dinners take place.  I sat on one end of the table where I could see everything, though it did put me, at times, at a distance to the food that was being served.

 

We started out with an Amuse Bouche with its own beer pairing, Collaborade, a German-Style Wheat Beer that was served with a Shrimp Hush Puppy with Creole Remoulade and Chives.  The yeast in many wheat beers will give a beer the flavor of bananas.  While that was there, there was a lot of Lemongrass added which gave this beer a lemon flavor without being exceptionally sour.  The hush puppy was crisp and had a lot of shrimp flavor, which went well with the lemony flavor of the beer.  The remoulade, a French-made condiment with a mayonnaise base similar to tartar sauce, but with Stone Ground Mustard, spices and Red Pepper, added a nice spice and went well with the chopped shrimp in the hush puppy.

 

Our first official course started with the beer as did most of the courses.  We were served Atomic Child, a New England-style IPA which was actually less hazy than other NEIPAs that I've tried.  It also was brewed with White Grapes and had a definite grape finish.  Paired with this were the Fried Green Tomatoes with Black Eyed Peas, Pickled Shrimp, Buttermilk Vinaigrette, and Tobasco Vinaigrette.  It was crunchy on the outside, very juicy on the inside, and had a nice tart flavor and the two vinaigrettes added a nice sour and spicy flavor that went well with both the tart tomato and the grape flavor of the IPA.

 

The first entree was some Fried Chicken which has been popular in Chicago for the last few years, Nashville Hot Chicken, which was served with a Pullman Loaf, Slaw, and a Dill Pickle.  The chicken was paired with 200 Units Golden Ale, a good golden ale, but one of the most standard takes on a beer that they do.  The heat in Nashville Hot Chicken can vary widely.  Some is barely hot and some is so hot that you can barely eat it.  This was very hot.  The crust was very crispy and the meat was nicely juicy.  It was hot, but it wasn't so hot that I couldn't finish it, though I did have to eat it slowly.  The pickles and bread did help to cut the heat somewhat.

After what I had eaten so far, I was starting to get full.  The food at this point was very good and there were two courses left, so onward I went.  The second entree was essentially the signature course and it kind of blew the diners away. It started inauspiciously with their Hoodie Weather Oak Aged Vienna Lager.  Shortly after, they brought out a board with slices of Texas Toast and Grilled Lemon.  This was obviously not the entree, but it was good enough that the kitchen had to bring out another loaf.  The Vienna Lager had a nice oak flavor and was good enough that I forgot to take a picture of it until I was almost finished.  By that time, the star had arrived.  It was a Low Country Boil, a large pot of seafood and potatoes served in the broth made from the boil.  Included in the boil were, Mussels, Prawns, Andouille Sausage, Corn, Red Potatoes, more Grilled Lemons, and Fennel.  This was really good and while there were some people that had been getting boxes for previous dishes, this was not something that would have traveled well in a cardboard box.  It was really good and the pan sat on the table for a while while we worked on it.

And then came dessert.  Most of the table was very full by this time, but after what had been a very good dinner so far, no one was going to turn away before having it.  There was a small pause, which was actually kind of a good thing, so people's stomach could kind of reset.  The beer came out which was a Basil Raspberry Hefeweisen and the chef came out shortly thereafter to tell us that he had had to do some improvisation because the dessert wasn't coming together as he had hoped.  On the menu for dessert was Apple Pie with Cheddar Cheese Ice Cream.  Unfortunately, the Ice Cream Machine decided to die on that day, so they had to try other methods that ended up not working.  We were served Mini Apple Pies, which were very good with Vanilla Ice Cream, Cheddar Cheese Sauce, and a Brown Sugar Crumble.  While it wasn't what the chef had hoped to serve, it was still very good and served as a good finish to a very good meal.  I like both the beer and food at the Forbidden Root Brewpub and will definitely return for more of the same.   
  

Bite Cafe - Brunch

I have liked Bite Cafe every time I have come.  Located next to the Empty Bottle, I knew that they were a good place to get food after a show, but I had heard that they also had a good brunch.  I knew, though, that they were very popular, so I didn't think that it would have been a great place to host one of my brunches, especially considering their small size.  I had something that I needed to do on a weekend morning that was close to Bite, so I decided to stop for brunch.  When I arrived, the place was full, though there was a seat at the counter, so I, luckily, was able to sit immediately.  I like sitting at the counter, because I like to watch people working and it gives me a better view of the specials board.  As I was sitting in a corner, it was also easy to turn around and view the dining room.  The dining room frequently has art from local artists for sale on the walls.  On the day that I went, there were bathing suits on the wall.  I assume that they were also for sale, but as I have no use for a woman's bathing suit, I didn't really look.

I started things off with a Coffee (from Dark Matter) and a large Orange Juice and a Bowl of Fresh Strawberries and Blueberries.  In general, I have found that Dark Matter Coffees seem to be roasted a little on the lighter side.  I prefer my coffee a medium roast, so in general, I have found their coffee a little light.  This coffee, however, was made specifically for Bite and was a darker roast than I had had in the past.  This I liked.  The Orange Juice was also freshly squeezed.  It was sweet and had a good amount of pulp (which I like).  For my first bites, I ordered a bowl of bowl of Fresh Strawberries and Blueberries.  I really like strawberries and blueberries and while I would expect both of these in a summer fruit salad, it was funny and nice to see that it was just strawberries and blueberries being served.  They were very fresh, juicy, and flavorful, and really enjoyed it.

Also on the menu as a side was the Crispy Pork Belly.  Bacon is Pork Belly that has been cured and while I have had my share of bacon, I don't know that I have ever had Pork Belly that was simply pan fried.  When it came out, I saw that it looked like a very thick and crispy piece of bacon and I was looking forward to it.  While it looked like a nice piece of bacon, however, without the cure, pork belly tastes more like ham than bacon.  It did taste good and had the salty flavor of bacon, but texturally, it was more liked well cooked ham.  It was good, though I do prefer bacon to ham.

I finished things off with a Hash.  Most hashes that I have had are a combination of Potatoes, Meat, and Onions, with an Egg on the side.  This hash, however, was a Veggie Hash.  It started with Yukon Gold and Sweet Potatoes, and added Zucchini, Squash, Baby Kale, 2 Poached Eggs, Hollandaise Sauce, and Toast.  While I am a meat eater, I can appreciate a good vegetarian dish, and this was very good.  With the variety of textures and flavors, the meat was unnecessary and I didn't miss it.  The Hollandaise Sauce combined with the flavors of the vegetables and potatoes to make for a very enjoyable dish.  It was a great brunch and I will certainly make a point to return in the future.  

Gather

Lincoln Square has a great restaurant scene near the Old Town School of Folk Music and has for many years.  I had heard many good things about Gather, so I decided to visit.  When I went, I discovered that I had been here in a previous incarnation as French Restaurant, LM.  Like LM, the exterior was still Forest Green.  The interior still has green accents, and was open, but felt smaller.  It still has a large front window which provides a lot of the light and still feels nice and homey.

I was seated at a banquette table by the window and started perusing the menu.  The menu, both food and cocktail, seem very seasonal and Farm to Table.  I decided to start, while I was looking, with the Bartender's Seasonal Harvest with Laird's Applejack Brandy, Egg White, Allspice Dram, Apple and Persimmon, and Fresh Leaves.  This was really good and very much reminded me of fall.  The top was fluffy and with the leaves, apple, and spices really reminded me of a Spiced Cider in front of a camp fire.  It also reminded of a Pisco Sour.

My first food course was very much a fall vegetable, Grilled Carrots with Korean Barbecue, Pickled Daikon, Kimchi, Carrot Ginger PurItee, a Coriander Crisp, and Sesame.  This was very good.  The carrots were tender and I really liked the Asian flavors and spice.  The Carrot Ginger Puree added some spice, sweetness, and additional carrot flavor. 

For my next course, I went with more fall vegetables, Beets.  The Beets were both Red and Gold, Roasted, and served with a pairing commonly served with beets, Goat Cheese, which, in this dish, was Whipped Feta Cheese.  In addition, there were Balsamic Cipollini Onions,  Barley, Mustard Vinaigrette, Beet Chips, and Smoked Honey.  I really like beets and goat cheese and this was a good version of that.

For my entree, I had Pork.  It was a Grilled Pork Chop with Roasted Sweet Potato, Grilled Heart of Palm, Coconut + Lime Puree, Pate a' Choux (a light pastry shell), and Ginger Jus.  It was very good, having a wide variety of flavors and textures.

Then came dessert.  It was simple, seasonal, and I was very full when I finished.  It started with Apple Fritters, Vanilla Ice Cream, Caramel, and Powdered Sugar.  It was a great finish to a great dinner and I would very much enjoy returning.

Cabra-Brunch

Being a lover of Peruvian food and a fan of Stephanie Izard's, I was very excited when it was announce that she was going to open a Peruvian Cevicheria, Cabra (Spanish for Goat), on the rooftop of the new Hoxton Hotel in the West Loop.  While I knew that I wanted to go, I didn't really have plans to go until I happened to be in the West Loop on a Saturday morning and was looking for a place to eat for brunch.  I knew that it was on the rooftop and it could be seen from the road, I was just not sure how to get there.  Walking into the building was not a big help because the lobby was occupied by Cira, a Mediterranean restaurant run by Chef Chris Pandel, and a Coffee shop, and I had to walk through the lobby/restaurant to get to the elevator, which was luckily labeled.  The elevator opened into a passageway that emptied emptied into two dining rooms, both large and open with large windows and a covered roof.  One room held the Ceviche Bar and the Cocktail Bar and the other side had a pool.  I walked into the bar side and saw that Chef Stephanie was working behind the Ceviche Bar.  It would have been interesting to sit there, though that bar was full, so I sat at the cocktail bar, which gave me a good view of the local skyline.      

 I started with a spin on a Pisco Sour.  Called a Sunrise Over Nazca, it was also a Coffee drink which included Coffee-infused Pisco, Passionfruit Honey, Lemon, and Egg White, and like all Pisco Sours was garnished with Angostura Bitters.  It was awash in a variety of flavors and I really liked it.  It started with the bitter of the Coffee, then went to the sour of the Passionfruit and the sweetness of the Honey, with the flavor of the Pisco available throughout.  

When I was in Peru, I tried something called a Causa.  It was generally a combination of Mashed Potatoes, Chicken, Aji Chilies, and Vegetables.  When I saw that Cabra had a Causa, it had to be had.  this Causa had replaced the Chicken with Crab, combined the Aji Chilies into the Mashed Potatoes, and added Avocado.  It was very creamy and tasted very fresh with the creamy avocado and the sweetness of the crab.  The Aji added a little spice at the end which was nice.

Next on the agenda were the Goat Empanadas.  I had had Goat Empanadas at Chef Stephanie's signature restaurant, Girl and the Goat.  With a Grilled Mushroom and Apple Giardinera it was savory and a little spicy.  The Empanadas were the same, though the mayo dipping sauce was different.  At Girl and the Goat, they use a Miso-Bleu Aioli and at Cabra they used a Huancaina Mayo, which combined Queso Fresco and and Aji Amarillo Chilies.  It was creamy and spicy and went well with the empanadas.  

Finishing off, I went with the Quinoa Peruvian Sourdough Toast with Strawberry Aji Jam, Passionfruit Honey, and Queso Helado.  It was sweet, a little tart, a little spicy, and pretty good.  It made for a very good finish to another of Stephanie Izard's very good restaurants and I would very much enjoy returning, especially now that i know where I'm going.

Twisted Hippo - Saint Auggie's Day Feast

I had been to Twisted Hippo before and really liked it, so was excited to go to their St. Auggie's Day Feast.  Why would a brewery be celebrating the feat day of a Catholic Saint?  There are actually several reasons.  First, St. Augustine of Hippo is actually the patron saint of brewers.  Second, the mascot of Twisted Hippo, Pinky, is essentially a hippo, and third, Head Brewer and owner Karl Rutherford shares his birthday with the feast day of St.  Augustine.  The space is colorful and a little weird and we were seated at a couple of communal tables at the back of the main dining room.  That was decorated with a center planter full of tropical fruit.  There was a portable tap an infusion device set off to the side, which gave us the idea that they were going to do something special.  Things started out with Karl and his wife and partner, Marilee, telling the story of Twisted Hippo.  It started with Karl as a toddler running away on a pink plastic hippo, which became Pinky, next door to his grandmothers house.  It was here wear they also explained the connection to St. Augustine or St. Auggie.

 

We started out with a beer made for the feast, Ol' St. Auggie's Hoppy Farmhouse Ale with 3 variants: Hibiscus, which was very floral and surprisingly bitter, Mallorca Melon, which was very sweet, and Hop Infused, which was hoppy.  Of the four, I think that I preferred the Hibiscus variant.  Paired with the beer we were served Crispy Pig Ear Salad with Mixed and Microgreens, Green Olives, Crispy Pig Ears, and Hibiscus Ol' St. Auggie's Dressing.  This was served family-style and it was huge.  The greens were very fresh and the olives provided some saltiness.  The crispy pig ears were more tender than I would have expected.  There is a lot of cartilage in a pigs ear and they are frequently used as a dog's chew toy, so I would have it expected it to be leathery.  They were crunchy and chewy and had a nice pork flavor, but they were very edible and good.  

For our next course we were served an Okra Tagine with Okra, Tomatoes, Chermoula, Crispy Fried Onions, with a Crispy Baguette on the side.  Paired with this we had Wit Ever Man!  Belgian Wit.  Also served family-style and also huge, the tagine was another vegetarian dish originating in Morocco, which is important because St. Augustine was from North Africa.  Hippo was the ancient name of the Algerian City of Annaba.  This was a little spicy and very flavorful and despit the fact that there was a ton, I would have eaten more.

Our North African glutton fest continued with Beef Meatballs in a North African Tomato Sauce with Saffron Cous Cous and Cilantro Pesto served on the side.  This was paired with Ballooner Weisse Berliner Weisse.  This was also very tasty and flavorful, though with the saffron, it stained my beard.  With the amount of food we were being served, I was also getting kind of full.

Realistically, the last course could have been the main course, but the food kept on coming.  Our next course was another family-style feast in two parts.  We started out with Stoemp, a very rich, Belgian version of Mashed Potatoes combined with other root vegetables.  This version combined Mashed Potatoes with Leeks, Carrots, and Cabbage.  The stoemp was the side dish for the Braised Lamb Shanks braised with Pinky Toe Table Stout, Red Wine, and Herbs.  Paired with the Stoemp and the lamb shanks was the Chubby Monk Belgian Stout.  It was all good and very filling, but I had to limit my lamb intake if I was going to get to dessert.  The stoemp, though, I may have to make myself.

With many beer dinners, the heaviest beer is saved for last, and in many cases, that would be the stout.  As I noted, the stout was actually served with the main entree, so they came back a little and went with Run-AMZ Double Dry Hopped IPA.  This was served with a crazy Pavlova.  A Pavlova is a Meringue Dessert topped in Whipped Cream and topped with fruit.  It's like a neater version of an Eton Mess.  With this Pavlova, it had the typical Meringue and Whipped Cream and was topped with Figs, Spiced Mango Jam, Fresh Papaya, and Pomegranate, and garnished with fresh Mint.  While I was very full, by this point, I really enjoyed it.  I like both the beer and food at Twisted Hippo, whether it's on the regular menu or if it's part of a special dinner.  I will definitely return for some good food and drink, but I will especially return for a special dinner.