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Simply Bowled Over (Brazilian Bowl, Chicago)

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Bemvindo to another chapter in the epic food-filled saga that is Mastication Monologues!  Things have been a bit more laid back as of late as I enjoy the wondrous time in school known as Spring Break where the pressures of the typical quarter fall away.  Thankfully, with this free time I’m able to commit myself to at least writing more than usual, and you all get to read about a new cuisine you might have never have tried before.  Talk about a win-win!  Not only that, but this is officially my 300th post!  It has been a long time coming, but let’s get down to the food.  Today’s featured restaurant is Brazilian Bowl located on 3204 North Broadway, Chicago, IL 60657, but there is another location on Lawrence Avenue in the Little Korea neighborhood further north in Chicago.

I’ve always been a fan of trying different types of food from throughout Latin America, but typically Mexican, Puerto Rican, and Cuban food take center stage in Latin American cuisine.  Boiling down this giant geographical area to three countries is doing the rest of the nations’ cuisines a major disservice.  Brazil, on the other hand, occupies a unique position in both the continent and the food world.  Not only is it the largest country in South America, but it is predominantly Portuguese-speaking while swimming in a sea of Spanish speakers.  The size of the country has also led to an interesting blend of cultures.  Brazil’s Amazonian region is one of the most linguistically diverse areas in the world that is inhabited with Amerindian tribes who have lived in the sadly shrinking rainforest for over 12,000 years now.  Add into that mix, Brazil imported 40% of all African slaves to the Americas as well as being home to the largest Japanese population outside of Japan. This intermingling of cultures led to Brazil having a diverse food scene as well.  Thankfully, Brazilian Bowl manages to go beyond the southern regional specialty of churrascaria or grilled meats made famous through chains like Fogo de Chao.

There’s not just meat in Brazilian food.

My friend Drew brought me out to try this local eatery since he had been going on and on about how good their food was.  It was a small establishment in the form of a cafeteria-style eatery where we ordered at the counter and had them bring our meals over to our table.  Looking over the menu, they had a variety of dishes including hotdogs, hamburgers, salads, empanadas, traditional Brazilian plates, fresh fruit juices, and of course, make your own bowls.  I looked beyond anything else and went with Drew’s recommendation:  feijoada ($10.95).  I had tried an Indian fusion version of the Brazilian national dish before during Chicago’s Restaurant Week, but I never was face to face with this mythical creature.  While we were waiting for our food to come out, I also managed to see that they were selling a variety of Brazilian snacks and ingredients in the front like a mini mini-mart.  I didn’t indulge, but a package of bread crumbs reminded me to also request an order of the pão de queijo (5 for $4.50; 2 minimum or 10 maximum per order).  Eventually, the staff brought us our food, and it was a mountain of food for the price.  Feijoada (derived from the Portuguese word for “bean”) takes many forms depending on the region of Brazil it comes from, but Brazilian Bowl focuses on the Rio de Janeiro version which includes four different types of meat (blood sausage, pork, beef, and ribs), black beans, collard greens, pico de gallo, farofa, and a bed of rice which serves as the foundation for the hearty meal.  While many conjecture that the stew comes from the era of when African slaves would make the most of the pork scraps they would get on the plantations in addition to African ingredients like collard greens and farofa or cassava flour, others say that the dish arose from Brazil’s black bean boom.  Both upper and lower sections of Brazilian society enjoyed the beans, but the elites preferred to eat the black beans with a stew of meat and vegetables, a carryover tradition from Northern Portugal.  Whatever the origin, this was a meal that was both hearty and overflowing with flavor.  The meats were plentiful and tender with an emphasis on the smoky blood sausage and blended perfectly with the black beans.  The pico de gallo was fresh and slightly tangy due to some lime juice they mixed in.  The collard greens were sauteed and brought even more color and some crunch to an otherwise mostly chewy bowl of ingredients.  When mixed together, the entire melange was like the sambadrome during Carnival in my mouth.

Dramatic recreation of our meal’s flavors (photo credit: AP)

The only downside was the farofa which basically blended into the background, so I’m not sure why it was included.  It was just what I needed to warm-up on a cold Chicago night.  Our meal didn’t end there though.  The pão de queijo or Brazilian cheese bread was the perfect side.  This bread originated in the slave communities of northeastern Brazil in the 17th Century.  Originally, slaves would make a bread out of cassava roots with no cheese, but as the mining communities grew in wealth over time, the slaves were able to make the bread with cheese inside as well as with imported wheat that normally wouldn’t stand up to the intense heat of the region.  The little lumps of bread were piping hot with Parmesan crusts on the outside and even more on the inside.  The interesting part of the interior was that the cheese was thick and taffy-like instead of being more rubbery or stretchy like melted mozzarella.  Definitely worth a try if you’re not looking for extremely exotic cuisine.  Finally, we reached dessert.  I tried an order of brigadeiros ($1 per piece) and a slice of bolo prestigio ($4 per slice).  The brigadeiros has an uncertain past, but they are balls of sticky, sweet condensed milk and chocolate.  If you have a sweet tooth and/or are a chocoholic without any loose fillings, these are for you.  As for the bolo prestigio, it was very similar to the brigadeiros in regard to the chocolate and same sprinkles on the outside.  However, the condensed milk was combined with coconut milk to create a choco-coco masterpiece.  Plus, the cashier gave me basically half the cake when I ordered in Portuguese.  I don’t know if it made any difference, but overall Brazilian Bowl does not skimp on portion sizes.  Drew and I only had a few bites of the rich cake before we drew our dining experience to an end.

Brazilian Bowl was a great recommendation on behalf of my friend, Drew, and I highly recommend everyone try this simple but culturally and culinarily enriching establishment.  Bom apetite!
Brazilian Bowl Menu, Reviews, Photos, Location and Info - Zomato

Jonesing for Some Great Eats (Big Jones)

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Welcome one and all to another edition of Mastication Monologues!  It has been too long since my last post where I celebrated this blog’s five year anniversary in the most food-filled way possible.  Unfortunately, the little issue of being in a very intense graduate program for speech pathology has kept me from being the best blogger I can be, but that doesn’t mean that it has prevented me from sampling great meals across the currently chilly and snow-covered Chicago.  Today’s entry comes from another Andersonville staple establishment in the form of Big Jones.

In regard to Andersonville, I am well versed in both their traditional Swedish fare as well as the more colorful installations that reflect the more modern side of the neighborhood.  Janice had always played up the delicious plates the Southern American cuisine eatery offered, but I was skeptical they could truly recreate the funky, soulful, and simple nature of some of the original comfort food from our nation’s early history.  Southern American cuisine has an extremely diverse history based on the various ethnicities that came for a better life  or perhaps had been forced into slavery, contrary to Dr. Carson’s interpretation of that chapter in American history.  African slaves brought their cooking styles from Africa and made the most they could with the ingredients we were given.  This gave rise to such staples of Southern cuisine like collard greens, fried chicken, and barbecue in conjunction with the Native American’s lending some of their smokehouse know-how.  It also helped that the English and Scotch-Irish colonists brought their deep frying skills literally to the fledgling American dinner table.  As time went on and Southern Americans made their way north during the first half of the 20th Century looking for jobs or freedom from segregation, these Southern staples made themselves at home in the culinary fabric of cities north of the Mason-Dixon line, including my town Chicago.  Coming back to our dining experience, Big Jones can be reached either by public transportation or parking on the street.  The restaurant overall had a warm interior with a certain flair that reminded us of our trip to Charleston.  Looking over the menu for a drink, I saw that they stayed true to their Southern roots by having a wide variety of cocktails in addition to the Big Jones Bourbon Society.  Given that I’m not one for drinking early in the morning, I found another southern beverage that caught my fancy:  sweet tea.  Tea has always been a part of America’s history.  Boston Tea Party, anyone?  However, I never knew the history behind this drink.  According to Wikipedia, it was originally an expensive drink due to the then costly ingredients of sugar, ice, and obviously, tea.  What’s even more interesting is that pre-WWII, it was actually made with green tea, but due to anti-Japanese sentiments, the government forbade green tea imports.  Thus, Americans came back to the motherland by drinking English black tea after the war.  Either way, I was loving this refreshing glass to start my brunch off right. It was especially satisfying after having sweet teas at other establishments (read:  McDonalds) that boast a sweet tea which is actually unsweetened iced tea.  Big Jones does it right with plenty of sugar that indulged my sweet tooth.   Drink in hand, we were ready to sample the best Big Jones had to offer us Yankees.  First, they brought out some complimentary boiled peanuts as well as beignets.  This was definitely a nod to Southern cooking as well as a New Orleans staple.  The beignets were just as fluffy and powdered-covered as the treasures my parents and I destroyed at Cafe du Monde in NOLA.  The word “beignet” literally means “bump” in French, and I’m sure if we had enough of these rich pastries, we’d have a few more bumps than when we walked in.  While we were savoring the fried bread, we decided to split the andouille platter ($6).  Then I ordered the corn griddle cakes ($12), and Janice ordered the caramel apple French toast.  The andouille (pronounced “an-doo-ee”) sausage is a carry over from French immigrants who decided to make it part of Cajun culture.  Big Jones’ sausage is all hand-made on site, and this particular type consisted of pecan-smoked pork in beef casings.  These cold cuts were accompanied by warm rye bread, garlic aioli, and another southern staple, chow-chow.  This amusingly named condiment/side has a mysterious origin ranging from Acadian immigrants in Louisiana to Chinese rail workers in the 19th Century to even Indian immigrants.  The name is just as obscure with some contesting it comes from the French word for cabbage “chou” while others advocate for the Indian origin story since one of the ingredients, chayote, is known as chow-chow in India.  Wherever it is from, it wasn’t the highlight of the plate since it seemed to just consist of pickled cabbage and peppers.  Other varieties are more diverse including onions, cabbage, red beans, carrots, asparagus, and cauliflower.  The bread, on the other hand, was hearty, flavorful, and the perfect foundation for an open-face andouille sandwich.  The aioli spread had a good amount but not overpowering level of garlic, and then there was the actual sausage.  It was ok but not great.  I think that if it was smoked over a sweeter wood, it would bring a different dimension to the sausage beyond just the spiced pork flavor.  Before we knew it, our plates were being placed before us.  Janice’s place looked picture perfect complete with golden brown bread slices, cinnamon whipped cream, almond slivers, and a heavenly caramel sauce.  The exquisitely carved apple was the jewel on this crown of a dish.  Unfortunately, it isn’t there all the time due to their rotating seasonal menu, but if it is available, definitely give it a chance.  As for my choice, the corn griddle cakes, it was everything Janice made it out to be.  Their origins reach back to the Algonquin tribes on the East Coast and Cherokee and Choctaw tribes in the Southern USA, and they taught European settlers how to prepare cornbread.  As compared to its more plain Civil War counterpart, the Big Jones version also added Spanish and Mexican flair to it with black beans, salsa, avocado, and sour cream.  These savory pancakes were filling but not too much.  It was the best of both worlds since I love pancakes more than omelets, but the two individual elements combined to make one mouth-watering and appetite-pleasing plate.  I highly recommend them if you’re looking for something beyond shrimp and grits.

Overall, I would highly recommend Big Jones’ for great Cajun food.  It might not be as well known as Heaven on Seven or Pappadeaux, but the line out the door every Sunday would tell you otherwise.  This hidden gem provides generous portions of delectable Cajun fare for reasonable prices, especially if you’re Jonesin’ for just a great glass of sweet tea.  See you next time, y’all!

Big Jones Menu, Reviews, Photos, Location and Info - Zomato

Five Fun and Funky-Fresh Food-Filled Years

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As 2016 draws to an end, many reflect on what a year it has been.  Indeed, it has been one for the ages.  As social media has connected us more than ever, we have witnessed an unprecedented rise of media coverage of the chaos that envelopes the world on a daily basis.  Fear and instability has gripped us in the form of Trump’s election, Brexit, China and Russia’s expanding influence, and increased refugee migration throughout the world due to global conflicts.

This sums it up basically

This sums it up

2016 also marked a historical moment in my life as my blog Mastication Monologues officially turned five years old.  Time for an origin story!

Back in 2011, I was a recent college grad working and trying to figure out how to make a future career.

I needed all the help I could get

I needed all the help I could get

Naturally, it wasn’t the most enjoyable time in my life given the stress of graduating in a period of time when work stability was quite low following the 2008 crash.  Therefore, I decided to go on a trip to New York City with my parents to break up the monotony of work.198073_1575062773554_2851075_n  Up to that point, I had already done a lot of traveling/eating around the USA as well as Europe, but all of my memories were just floating around in my head.  Once we returned home, I reflected on my parents’ encouragement to further develop my writing talents and to record my past adventures; thus, the food blog cometh.  Initially, my blog started off as “Stick a Fork in Me”, and my first post featured an Argentinian restaurant in Chicago where I ate sweetbreads (think internal organs, not cinnamon rolls).  This new hobby began to reflect my everyday life as I went to graduate school and eventually went to work in South Korea as a teacher.  During this time, I decided to make my blog truly stand out from the crowd which in turn resulted in me changing the title of my magnum opus to Mastication Monologues.  With a new blog name, I traveled to many places in Asia I thought I’d never visit

Example: I went to the origin of those cat statues in every Chinese/Japanese restaurant

Example: In Tokyo, I went to the home shrine of those cat statues in every Chinese/Japanese restaurant

and enjoy meals I never heard of.  Eventually I made it back to the States, and I met my fiancee through an act of kismet.  In fact, I won her heart on our first date based on how I ate my fried chicken.

Didn't even know how charming I was :D

Didn’t even know how charming I was 😀

I’m a classy guy like that.  Five years on from my first post, my life is completely different.  I found the lady of my dreams.  I’m going to get married next year.  I’m on the verge of almost 300 posts on Mastication Monologues. Plus, I’m currently studying to pursue a career in speech language pathology.

Even though I might be on the verge of thirty and working on degree number four, I feel as if I have made life progress in these past five years.  The experiences that I have been through have made me an older and wiser person in terms of basic humanity.  No matter where I have been, food has been a way to connect with others, and in a way, what I have eaten has made me think of the world differently.  This, in turn, has been reflected in my writing.  I was originally just writing a purely restaurant review-focused blog, but now Mastication Monologues has morphed into a combination of food, culture, history, and humor.  Although this content focus has changed a bit, my main objective over these five years has never changed: craft a blog that went beyond supplying a recipe catalogue or reviewing restaurants that only pertain to wealthier tastes.  I may not have amassed the type of online following/buzz that others have from doing the aforementioned, but if just one person learns something new from reading my food blog, I am satisfied with the work I have done.  If you haven’t kept up with my blog over these past five years, here is a post for each year my blog has been operating that I think is the most interesting/unique:

2011:  A Brooklyn Fish and Chip Shop that deep fries anything you want/A Cuban Chinese NYC restaurant196951_1575064173589_336444_n

2012:  My first time having a real dim sum dinner in Chicago’s Chinatown

2013:  A visit to Korea’s largest fish market and eating poisonous blowfish soup998550_2876935119549_1444096486_n

2014:  Eating at the Robot Restaurant in Tokyo1656419_3159958634960_66039121_n

2015:  Food Convention in Chicago and meeting Rick Bayless!img_4453

What does the future hold for my blog?  I might not be posting as regularly as I did in the past as more of life’s responsibilities come my way.  Nevertheless, my taste for adventure and a good meal will never wane, so please always keep an eye out for my posts because there are plenty of delicious tales to come.  Have a happy 2017 and never stop exploring!img_9709

Hitting It Big on the Market (Mercat a la Planxa)

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Bon dia!  Finally another post during this crazy holiday season.  It hasn’t always been the easiest to think of what great restaurant I should review next since this time of the year naturally comes with trips to various eateries as well as sampling a variety of homemade morsels.  However, today’s entry on Mastication Monologues has a special place in my heart based on the day we went there.  Next year, I will marry the love of my life, Janice, and Mercat a la Planxa was the ideal backdrop after our engagement photo shoot this past year.

It has been four years since I went back to Spain, and eight years since I lived in Barcelona for a year to finish my Spanish degree.  Although the peninsula is now a far-flung memory from my current home, it always is in the forefront of my mind, especially the food.  Therefore, when Janice said that she made reservations at one of Chicago’s premier Spanish restaurants, my taste buds were having their own tablao de flamenco in anticipation.  Needless to say, Mercat a la Planxa lived up to the hype.  The shoot before the meal went well minus my newer pair of shoes that were ripping the backs of my heels to shreds.  On top of it, it was unusually warm and humid for Fall, and neither Janice nor I are suited for hot climes.  Thankfully, we all took it in stride and much thanks to Tanya our photographer for doing an amazing job through it all (shameless plug for Tanya Velazquez Photography here!).  janicemark-18-of-43After we said our goodbyes and thanks for the enjoyable time, we eventually arrived at Mercat at the corner of Balbo and Michigan Ave.  It is very non-descript on the outside aside from a graphic printed on the windows. img_0706 The interior, on the other hand, is very sleek and modern.img_0677img_0678img_0679  Definitely made an impression on my fiancee and I given it shares a lobby with the Blackstone Hotel.  img_0704This building was known as “The Hotel of Presidents” since some kind of famous Commanders-in-Chief like FDR, JFK, and Teddy Roosevelt spent time in their luxurious suites.  In addition to heads of state, huge captains of industry (Rockefellers, J.P. Morgan, and Vanderbilt) as well as other famous stars (Tom Cruise, Paul Newman, Katherine Hepburn) have made the building their temporary home (the entire list can be found here).  Little did we know that this historical building would lead to a historical night for our palates.  Looking over the menu, I realized that Mercat was unique in the sense that they focused on Catalan ingredients and dishes since all of the items were written in Catalan.  While the southern Andalucian region gets all of the credit for what counts as being Spanish (bullfights, flamenco, sunny beaches), Catalunya on the east coast of the peninsula is firmly anti-Spanish.

Never the best of friends

Never the best of friends

It caused me some trouble when living in Barcelona since speaking Spanish before Catalan is seen as sign of being an outsider, but thankfully at Mercat they were just focused on providing the best experience possible.  As we looked over the menu at the various tapas, we saw everything from vegetable, meat, olives, paellas, and even a roast suckling pig (half of one is $220 and a full is double!).  With that final option, the price reflects the fact it can feed roughly 4 to 12 people, and it comes with its own personal meat carver and sides.  Obviously, we weren’t going to take down one of these hogs, but we were starving since we hadn’t eaten all day.  While we were trying to make our choices, our server brought a classic Catalan pre-meal food:  pan amb tomaquet (bread with tomato). img_0682 This Catalan version of Italian bruschetta is relatively new to the region.  This 18th century invention is believed to be the result of abundant tomato harvests and using the juicy veggies to soften hard bread.  I found this take on the carb-based antipasto quite refreshing compared to what is commonly found in Spain, but that also was because it was closer to bruschetta with its large tomato chunks and oregano compared to the minimalist fare found in cafeterias in Espana.  Eventually we settled on several tapas that could satisfy our ever-burgeoning appetites.  First, there were the datiles con almendras/almond-stuffed dates ($9). img_0683 These were a bit different than typical bacon-wrapped dates given they were drizzled with La Peral Asturian cheese which imparted the salty-sweetness with a milky smoothness that served as the fulcrum to balance both flavors.  Next were the gambas al ajillo ($13).img_0685  This was a definite highlight when this Catalonian bowl was still bubbling when placed in front of us.  From the size and quality of the olive oil/garlic/chili mix the shrimp was swimming in, it was the ideal tapa.  Next was my favorite tapa:  patatas bravas ($5).  These “wild potatoes” are my judge of whether or not a restaurant’s tapas are up to snuff (or if they even have them!).  Honestly, if you’re a professional chef and have mediocre/terrible fried potato chunks and a spicy mayonnaise sauce on the side, you might as well pack up your cooking utensils and find a new day job.  While that has been the case in very few of my tapateos, at Mercat they are the real deal.  They are the closest thing I have tasted outside of Spain to the same bravas I would always get at my favorite cafe on Rambla de Brasil in Barcelona.  First, the presentation was exquisite as they were lined up in a little row with the spicy sauce atop each potato like a barretina or traditional Catalonian cap.img_0695  I don’t know if they did this on purpose, but it was an excellent homage to the culture.

Messi reppin' Catalunya!

Messi reppin’ Catalunya!

img_0694These typically red hats are worn as a symbol of Catalan identity, and they can be seen now every Christmas on their traditions that revolve around poop like el caganer  (the pooping man) and el tio nadal (the pooping Christmas log).  Then there was the taste.  Most patatas bravas I’ve had, they’ve had more of a tomato based, more Mexican-style salsa sauce which isn’t even close to the original.  Mercat, however, has just the right blend of mayo, cracked black pepper, and garlic to go with the crunchy potato pieces.  I highly recommend these tapas if you want a true taste of a Spanish tapa mainstay.  Next came the albondigas/meatballs ($12).  This plate was an homage to the Moorish influence on Spanish cuisine as the meatballs were made of both beef and lamb and a variety of ingredients including smoked yogurt, tahini, pickled vegetables, and almonds.img_0693  It was a hearty Mediterranean/North African inspired tapa that was further enhanced with the slight spice provided from the North African harissa chili sauce.  If you love lamb or Middle Eastern food/flavors or don’t eat pork, this is the tapa for you!  With all of these delicious plates coming our way, we knew we had to sneak some greens in their somewhere to be healthy, so we got the broquil amb cansalada ($12).  img_0692It was good but not as great as it was described on the menu.  It just tasted like some charred broccoli with the occasional hammy pancetta note.  The desserts at the end of our meal were killer regardless of my sweet tooth.  The only problem is that the desserts are quite small.  The horchata bon bons ($4 each) were addictive with a crunchy chocolate shell coating horchata ice cream and topped with cinnamon puffed rice and almond brittle. img_0697 When popped in our mouths, it had a plethory of crunchy, smooth, and rough textures and a nuttiness more common to Spanish tiger nut-derived horchata which differs from Mexican rice-derived horchata.  We also tried the financer ($14).  This small, golden cake was named either due to its resemblance to a bar of gold or its supposed popularity in the financial district of Paris since it could be carried in the pocket of traders for long periods of time without being damaged.img_0700  I don’t know if this delicate treasure of culinary creation could have done the same because it melted under the weight of the cheesecake gelato, candied almonds, and tart cherry gastrique to create a mouth-watering Catalan creation.  Finally, there were the croquetes de xocolata ($10).  This dessert was like a Salvador Dali creation.  img_0702The milk chocolate croquettes were rich to begin with, but then things took a turn for the “interesting” as we found them floating in mini rafts of banana-infused marshmallow adrift in a sea of rosemary-infused caramel and Arbequina olive oil.  Our mastication-filled maritime adventure rode the flavor wave from the bittersweet chocolate, to the sweet caramel, to the surprising whitecaps of banana and oddly fruity (in a good way) olive oil.  If you want a dessert that challenges your senses in all the best, most decadent ways, this is the dessert for you.

In sum, Mercat a la Planxa left us thoroughly satisfied with our meal and the overall dining experience.

img_0687 While there are cheaper tapas restaurants in the City and Chicagoland area, you will find it hard to discover an eatery as unique as this “Market on the Grill”.
Mercat a la Planxa Menu, Reviews, Photos, Location and Info - Zomato

Living High on the Hog (Peckish Pig)

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Wow, where has all the time gone?  My first quarter in grad school has come and gone.  I came out on the other side of stats class a little older due to stress, but overall I’m ready to go into quarter numero dos starting January 3rd.  The holidays are currently upon us in Chicagoland, and the weather is definitely playing its part.  We have it all:  -30 F temperatures, icy streets, and snow covered sidewalks.  Luckily, these bleak conditions are ideal for writing some wonderful Mastication Monologues posts that I’m sure you have all been clamoring for due to my prolonged hiatus.  Today’s post involves the Peckish Pig, Evanston’s first brewpub.img_9872

Chicago has always been a city that has enjoyed its adult beverages.  My parents have always told me about how many bars there were in the old neighborhoods they would frequent, and how now most have them have gone away due to changing regulations and consumer tastes, among other influences.  However, the rise of craft beers has been seized upon by many purveyors of food, and they have been reaping the benefits ever since.  Case in point, the Peckish Pig which is always overflowing with patrons come rain or shine, so I would recommend making a reservation ahead of time if you’re not willing to wait.  Janice and I tried this eatery when it was a bit warmer this year, but the laid-back, gastropub ambiance is a warm welcome for most diners even in the dead of a Chicago winter. img_9870

There's always one person creeping on me when I take pictures.

There’s always one person creeping on me when I take pictures.

We started our meal with some libations to cool ourselves off.  The Peckish Pig had an extensive drink list, both alcoholic and non alcoholic.  I was interested in their beers given we were in a brewery while Janice was naturally drawn to the mixed drinks.  She went with the shoemaker ($11), and I got a cherry beer.  The shoemaker was toe-tappingly good with a mix of Belle Meade bourbon, amaretto, amaro, and walnut bitters to cut through the sweetness with an ever-so-slight earthiness. img_9849 My cherry beer was not as elating since it seemed to only be “cherry” in terms of hue.  img_9850They could take some notes from the Belgian Kriek makers if they are looking for a refreshing beer that is both colored and flavored nearly exactly like the sundae toppers.  I would not recommend this beer if you are a fan of fruit beers that are bursting with flavor.  At least it looked pretty if that was any consolation.  Moving on to the appetizer round, we let our grumbling stomachs lead the way.  After looking over their options (there are vegetarian options, by the way!), we decided to try their selection of European meats and cheeses ($15 for a medium and $20 for a large plank) as well as their Brussels sprouts ($7).  When both arrived at our table, we could see why the name of the establishment was the Peckish Pig.  The portions for the price were gigantic, so we were quite excited to tuck into the wonderful repast in front of us.  First, there were the Brussels sprouts.  img_9852The typical scourge of kids’ palates at dinnertime is actually one of Janice and my favorite foods.  Therefore, we expected this version with bacon and brown butter to be a highlight of the meal, but similar to my cherry beer, it did not live up to the hype.  Yes, it contained all of the aforementioned ingredients on the same plate; however, together they did not taste like anything.  It only tasted like some more well done pieces of bacon along with the bitter, almost burnt flavor of the roasted Brussels sprouts.  We were not impressed.  Thank the culinary gods the charcuterie version of Noah’s Ark came ashore on our table.  Where to begin?img_9851  At the top left, there was the Manchego cheese that was a bit better than your typical Manchego which is known for being crumbly and moderately grainy.  It was a bit part player to the other elements on the chopping block.  Next, there was the Gloucester cheddar with chives; the very same of the famous Cotswold Games where they roll a wheel of the delicious dairy down a hill while people give chase and try to catch it.  Don’t believe me?  Check it out here (Fast forward to 2:09 for the rolling).  This was the double variety of the cheddar which meant that it had a very sharp cheddar tang to it which was enhanced by the chives.  Definitely one of my favorites.  To the right of the cheddar was the Stilton blue cheese that was the standout favorite of mine.  It paired particularly well with the apricot jam because the potent funk of the cheese was soothed by the dulcet tones of the fruit spread.  Finally, there was the ash-cured goat cheese that had a hint of smoke to its flavor profile but was not much different from the run-of-the-mill spreadable cheese.  Following the cheese top half, there were the meats.  The salami on the left was slightly spicy which I enjoyed as I moved on to the Spanish chorizo.  I personally prefer the peninsular sausage over its Mexican equivalent due to its low greasiness and high piquancy.  Next to the red disks of chorizo was a fellow Spanish product: Serrano ham.  It is Spain’s take on Italian prosciutto, and I highly recommend trying some in this lifetime.  It is both delicate yet filling with a bold, peppery flavor.  Finally, the Peckish Pig plank treated us to some duck meat which was rich but nothing of note.

We definitely overestimated how hungry we were and the portion sizes at the Peckish Pig when we ordered our food because we also got an order of the hog wings ($13). img_9859 You’ll never see wings this big at another restaurant unless pigs fly.

Slightly intimidating

Slightly intimidating

img_9862 These pork shanks were marinated in a hoisin sauce that was sweet and tangy with a soy base to represent its Far East roots.  If you’re looking for an app that is gargantuan in size and flavor, I highly recommend this tribute to marinated meat.

Good all the way to the bone

Good all the way to the bone

For the entree, I got a duck sandwich ($14).  Mind you, you might be wondering how I survived this marathon of delicious food, but I only ate half of the sandwich.  img_9853img_9854Nevertheless, I greatly savored the meal that on paper should not have left the runway but in practice soared like a Concorde.   The panini-style foccacia was fresh and crunchy and contained a true yin and yang of flavor profiles.img_9858  First, the smoky duck was enhanced by the coffee bacon.  You read that right.  Coffee bacon.

Grounds for imprisonment...in my stomach

Grounds for imprisonment…in my stomach

Once more the Peckish Pig kitchen managed to finagle some coffee-cured piggy into a dish we tried, and it was executed to perfection.  With all of these smoky and savory flavors swirling around my tongue, I appreciated the neutral brie that brought them under control and allowed for the sweet and spicy apricot spread to compliment the rest of the sandwich.  It was a very unique sandwich that expertly balanced sweet, spicy, salty, bitter, and umami between two pieces of foccacia.  Talk about a mouthful!  At this point, we thought it wasn’t possible to finish another bite, dessert was calling our name.  We found room for the English sticky toffee pudding ($7).  It was a sumptuous feast for both our eyes and taste buds.img_9868  The moist cake was studded with small chunks of delicious toffee and swimming in a thin pool of custard cream and caramel sauce.  If anything, skip the meal and just have dessert.  It is definitely worth it.

Overall, the Peckish Pig is a casual restaurant that would be ideal for catching up with old friends and family or perhaps you would like to try one of Chicagoland’s many brewpubs.  I would also recommend it for its attention to both meat-lovers and vegetable fans as well as its extensive drink menu.
Peckish Pig Menu, Reviews, Photos, Location and Info - Zomato

You Can Bring a Horse to Water, But He’d Prefer a Burger (Au Cheval)

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I never thought that I would be back this soon, this deep into the jungle that is graduate school at Northwestern University, but here I am!  Back for a limited time on Mastication Monologues, but hopefully I will be able to write more once this mad quarter is finished.  This year has been flying by, and I have visited and eaten at tons of great locations across Chicagoland.  However, today’s review involves a restaurant/diner known best for its hotly-touted cheeseburger.  In a foodie city like Chicago where we love our meat based dishes, especially hamburgers, the previous sentence will elicit a different response almost every time you ask someone from Chicago depending on where they are living in the city.  We even have the Billy Goat Diner made famous by Saturday Night Live and a curse featuring a certain Northside team that is currently trying to break the same curse and win the World Series.  Go Cubbies!  Yet, Au Cheval is one of the most highly regarded establishments across the city when it comes to the signature American dish of cheeseburger and fries. (Quick note:  Two other great restaurants, Cochon Volant and Small Cheval, have similar burgers minus the typical long lines)

Located on Randolph Street in the West Loop/Fulton Meat Packing District a.k.a. Google Headquarters new backyard, it is the flagship on a block of heavy culinary hitters including Stephanie Izzard’s so-famous-you-need-reservations-six-months-ahead-of-time Girl and the Goat  (highly recommend this restaurant too).  Au Cheval is relatively new in a city of numerous old establishments that have withstood the test of time, and based on our experience, there exists the distinct possibility that this burger joint might become part of the city’s fabric if it hasn’t already.  Janice and I met up with our friends Katelin and Dan for lunch.  They have metered street parking that we took advantage of, or you can reach it by taking the L (subway for you non-Chicagoans).  It is a very popular eatery if you couldn’t tell based on my description before, and they do not take reservations.  Because of this fact, it is often subject to mob scenes of people lining up outside during peak lunch and dinner hours to sample their offerings.  Luckily, we managed to beat the lunch rush and were immediately seated in their slightly dim, modern diner. img_9045 As I surveyed the tiny interior, I wasn’t blow away by my surroundings, but I’m a gourmand, not an interior designer.  img_9024Dan and I started the meal off with their Mad Town Nut Brown that was dark, had 7 different malts, and had nice hazelnut notes. img_9026 Au Cheval also offers a wide variety of mixed drinks, shots, and non-alcoholic beverages.  Food-wise, I could describe them as a very upscale diner that managed to find a twist on simple creations like bologna sandwiches or scrambled eggs served with fois gras. img_9025 Breakfast offerings aside, Janice and I were there for the burger that has been proclaimed by the Food Network, Forbes, etc. as “The Best Burger in America” for multiple years. They had a single ($10.95) or double patty ($12.95) option for an upcharge as well as the egg and bacon.  We followed Dan’s advice for choosing the double patty with egg and bacon.  He followed suit, and Katelin ordered the raw vegetable salad with apple and blue cheese ($10.95).  Surprisingly, before you could say “Da’ Bears”, our burgers were in front of us in their full glistening glory as well as a side of fries. img_9036

Our taste buds are ready

Our taste buds are ready

First, let’s discuss the much talked about burger.img_9032  Now, I am not typically a fan of the egg-on-burger trend that has been sweeping America, but visually this fried egg seemed like a work of pure art with its off-center sun in the sumptuous solar system of flavors in front of me.  Plus, if an egg is on top of a burger, it is described as being “on horseback” hence the name of the restaurant being “Au Cheval”.  Then there was the slabs of pure pork that were stacked like massive redwood planks over two serious beef patties donning flowing robes of American cheese.  The Eastern European side of me also appreciated the dill pickle spear on the side to cut through the grease.  Once I stacked it all together, it was a soaked monument to gastronomic greatness.  img_9040I hefted this sandwich to my maw and was immediately drawn into the aromas of beef and sweet pork belly like bees to honey.  I was smitten at first chomp.  The beef was grilled to medium rare perfection while the cheese was omnipresent yet not overwhelming.  I was partial to the pork belly that shone through and enhanced the flavor profile with a maple syrupy sweetness that your run-of-the-mill, crispy, thin bacon could not accomplish in a million dinner parties.  The only downsides to this burger were the aforementioned egg which kind of made the brioche bun hard but not impossible to grip, and the bottom part of the bun which left my burger hanging by my fingertips  at the end of this white-knuckle ride of a meal.  The fries on the side were just as great as the burger with a palatable amount of salt and just the right amount of fry to their golden hued exteriors.img_9027  Katelin said her salad was delectable too even though it wasn’t served between two pieces of bread or hiding beneath a sea of gooey cheese.img_9029  A good option if you want to balance your cholesterol out after downing one of Au Cheval’s incredibly rich burgers.

We left the restaurant to a sunny afternoon with bellies full and greatly satisfied.  I could now see what the hubbub was all about when we would go by the establishment and see people jostling for position in line.  Great restaurant owners know great ingredients which in turn lead to great burgers.  This chain of events was displayed during our visit to Au Cheval, and I would highly recommend it for anyone looking to try a burger worthy of having the word “greatest” in its title.  You might disagree with me about it being the be-all, end-all of burgerdom, but it is a high quality burger for a very reasonable price even with a bit of a wait.  So, if you don’t know where to go for lunch or have time to wait during dinner, gallop over to Au Cheval!
Au Cheval Menu, Reviews, Photos, Location and Info - Zomato

San Diego (Day 3): A Sweet Sendoff (Il Fornaio and Phil’s BBQ)

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It has finally come to the end of the line for the San Diego travelogue, and perhaps my last blog post in a long time to come as I begin my journey through graduate school tomorrow.  I’ll try my best to post on her, but life has a funny way of hijacking my best material.  As always on Mastication Monologues, I plan on highlighting the culinary stops we made along the way during our travels as well as any fun or exciting events of note.  Day three was much more laid back than day one or day two aside from a little shoe scare toward the end of our trip.

As we woke up from our deep slumber from the crazy night before, we were definitely feeling the results of dancing and indulging ourselves all night long with great company.  Thankfully, the newlyweds were hosting a farewell brunch for guests at another eatery on Coronado Island called Il Fornaio or “The Baker” in Italian. img_9746 It was one of seemingly a million Italian eateries strewn about San Diego, but it was clearly inspired by the signature villas one could find in the Tuscan countryside with the sand colored walls and arbor vitaes lining the entrance.  On the inside, it was light and airy with exposed woodwork and a kitchen that was open to the public eye. img_9744img_9743 While we didn’t eat from the official menu since it was picked out to be more wide ranging for the multitude of guests’ palates, img_9742the waffles, eggs, and sausage that were provided were all excellent, especially the fluffy waffles topped with a spritz of whipped cream and some freshly sliced strawberries.  We didn’t touch any of their alcoholic offerings like their signature mimosas or bellinis (a nod to the classic Venetian drink at Harry’s Bar), but they didn’t mess around when my fiancee asked for her personal elixir of life:  Diet Coke.

Now that's service!

Now that’s service!

Once finished with chowing down on the delectable morsels, we strolled out onto the outdoor patio that overlooked the entire San Diego skyline. img_9745 A breathtaking view for a trip that has felt the same way at certain points due to the immense amount of activities that were planned.  We were under the canopy, soaking up the last few rays of humidity free weather, when suddenly Janice remembered she didn’t have her high heels from last night.  I quickly traced our Uber driver down online and called him.  Luckily, he had them in the back of his car, and offered to drive to the restaurant to drop them off.  After we wished the Cua and Ng family goodbye and thanked them for their hospitality, our Uber driver arrived right on time with the goods.  It seemed like nothing could stand in our way on this perfect vacation.  Not even when we looking for a place to satisfy our rumbling stomachs as we waited for our plane.  As mentioned in my day one post, the wedding party hosted a rehearsal dinner with barbecue catering.  Lo and behold, Janice and I ended up eating at the same company’s franchise location in San Diego’s airport:  Phil’s BBQ.img_9747  After looking over their full menu of chicken, ribs, salads, sandwiches, and fixin’s, I decided to share a quarter rib dinner with Janice ($10).  It included four of their ribs and with two small sides or one large side.  We opted for the former choice in the form of potato salad and macaroni salad.  It also came with a side of cornbread which might not be offered at their main restaurant locations.  The ribs were smaller than the gargantuan ones offered at Sabrina and Thompson’s rehearsal dinner, but that didn’t mean that they were lacking in flavor.img_9749  The tomato-based sauce was on the sweeter end with not much of a smoky profile to it.  They weren’t as mouth-wateringly transcendent than the Twin Anchor ribs back in Chicago, but they were better than some fancy Italian dining at Sbarro.  The sides were competently made but nothing of note.  I did enjoy the cornbread that was warm and soft without the waterfall of crumbs that typically accompany each bite of cornbread.  I’d recommend trying Phil’s BBQ if you have a layover and want to try some Ohio style bbq, but it isn’t a must for any traveler.  At least the food was more satisfying than the Euro 2016 final between Portugal and France we watched.  By the time we were boarding, Ronaldo was lifting the trophy, elated beyond words, while we were less than enthused to come back to reality after such a wonderful time.  Perhaps the West coast really is the best coast after all that we saw, experienced, and tasted.   Until next time, readers!  Keep on traveling and eating!13606960_4451837091114_8145190808412734475_n

Il Fornaio Menu, Reviews, Photos, Location and Info - Zomato
Phil’s BBQ Menu, Reviews, Photos, Location and Info - Zomato

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