RSS Feed

Tag Archives: cream

Living High on the Hog (Peckish Pig)

Posted on

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

Advertisements

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

Posted on

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

Topolobampo: One Bday at a Time

Posted on

Welcome one and all to Mastication Monologues where I try to try as many different meals as possible while educating the reader about new cultures or the origins of popular foods.  One of the most diverse food scenes out there is Mexican cuisine.  You can go all over the USA and find some form of taco, burrito, or nachos at least even though some interpretations of these meals (especially nachos) might not be seen south of the border.  However, there has been an evolution of Mexican food as of late where different Asian cuisines have been blended to create new and crazy creations like Korean inspired bulgogi (marinated beef) tacos.  On the other hand, one of the biggest names in Mexican cooking, Rick Bayless, has been trying to get to the heart of simple Mexican food after decades of living, tasting, and drinking everything from Juarez to Jalisco.  Janice and I met him during Taste Talks of Chicago where he talked about the constant evolution of food, and how meals bring people together from different backgrounds or may make them more in touch with their heritage.  How does Rick manage to do this?  At his restaurant Topolobampo in Chicago, they serve a rotating menu that draws on Mexico’s culinary history starting in the pre-Colombian era and ending in modern Mexican fusion along with different specialty dishes from all corners of Mexico.  I had the pleasure of paying Topolobampo a visit for my birthday last year with my lovely girlfriend, so I apologize for the delay for this mouth-watering post.

The front of the restaurant consisted of two different restaurants but both owned by Mr. Bayless.  IMG_4981It was slightly confusing trying to find the entrance because we couldn’t see a clear door for either restaurant, but it turns out they shared a common door.  Upon walking in, we were in the lobby for Frontera, the cheaper and more boisterous of the two restaurants.  We walked through the hallway past the strains of musica ranchera to the more demure Topolobampo dining room.  Instead of lots of kitchy Mexican bric a brac on the walls a la Frontera Grill, there were more oil paintings and softer music.IMG_4978  I’d also recommend putting on nicer clothes since its a classy kind of joint.01df7509f997342c67799f4f76e06f709f9e61dfc8  I could hardly contain my excitement as I looked over the menu, but we started off with some drinks.  There weren’t any prices for the food items, but there are for the drinks.  So, it seems they operate on the “If you have to ask, you can’t afford it” train of thought.  Janice went with a classic glass of red wine that ended up being as big as her head, and I got a mezcal margarita ($12.50).IMG_4964  Mezcal has become more popular with the rise of tequila, but still isn’t very widespread.  It is distilled from the maguey agave plant which is so revered that the Aztecs called the fermented liquid the “elixir of the gods”.  Mezcal assumed its current form when Spaniards took the Aztec agave drink called “pulque” and found a distilling process to increase its alcohol content.  While in Mexico mezcal is consumed straight, I had it mixed with the Spanish Torres 10 year brandy, bitters, lemonade, and mezcal from the very home state in Mexico that started it all, Oaxaca.  It was shaken and served tableside with much pomp, and it was one of the best mixed drinks I’ve ever tasted.unnamed (2)  It was super potent, but not too sweet. IMG_4957 The hight quality mezcal and Spanish brandy left my palate with a smooth caress with each sip, and there was no burning sensation when it was going down compared with some tequilas I’ve tried.  Once we got our drinks, we got to figuring out what food to order.  At Topolobampo, diners have the option of doing a three, five, or seven course tasting menu with the eaters choosing the dishes.  A fourth option is doing a “Perfect Seven” chef-chosen seven course meal.  We each went for a 5 course tasting menu since we were starving and ready to sample everything Chef Bayless had to offer.  We expected nothing less than magic after hearing him talk about his pre-Colombian menu where he made Mexican food with no beef, chicken, cilantro, lime, or even pork! Long story short, we were blown away.  Our meal started with an off-the-menu item that we got for free.  It was a tiny stack of radioactive pink disks resting in a similarly colored liquid.IMG_4959  Our waiter explained that it was pickled watermelon and radish topped with cayenne pepper.  It was cool, sour, yet slightly spicy that primed our tastebuds for what was next.  I got the sopa azteca (Aztec soup) that consisted of a medium heat pasilla pepper infused beef stock, incredibly tender chicken, cheese, and tortilla strips.IMG_4961  It was simple yet warmed my soul on that dark and cold night.  It kind of reminded me of a Mexican take on French onion soup.  Janice’s first plate was a surprise knockout in terms of flavor.  She got the Sand and Sea which was green ceviche on a bed of tortilla sand.  If you’ve never had ceviche, it’s basically a room temperature salad made of tomatoes, onions, some kind of whitefish, and lime juice.  In true Rick Bayless fashion, he turned this Mexican coastal favorite on its head with chunks of summer flounder, serrano chiles, lime, jicama, and avocados to give it that Hulk green hue.  01cb2a19792a28dad09df6f12d856abd8ce6b359a7Coming from someone who is not a huge fish person, I loved it, and Janice, a bigger fish lover than I, loved it as well.  It didn’t have that super “fishy” taste that might accompany some dishes; I’d liken it more to a lighter and thinner guacamole in terms of taste and texture.   Next up was my beautiful girlfriend’s sunchokes.  The name “sunchoke” was invented for this tuber that is kind of like a potato in terms of appearance in the 1960’s to revive the sales of this very old plant.  However, the sun part supposedly comes from the Italian name for it “girasole” or “sunflower” due to the similar yellow flowers that grew wherever sunchokes could be found.  As for the “choke” part, that came from famous French explorer Samuel Champlain sending back samples of the veggies to France from Canada and America noting a “taste like an artichoke”.unnamed (3)  They were served in a recado blanco sauce from the Yucatan peninsula, a.k.a. the home of the Maya and every high schoolers’ Spring Break plans.  It was a simple sauce that had some garlic, oregano, and some sweet spices to give it a semi-curry character with a guero chile mixed in to give it a vibrant yellow hue.  unnamed (5)Underneath them were resting fermented kohlrabi pieces which were basically pickled turnips.  It was both spicy yet savory and slightly sweet.  The cool slice of avocado on the side cut down the spice when necessary.  They were ok but not amazing in comparison to my second dish:  the carne asada in mole negro.  Now, a lot of people love the chocolatey, spicy sauce on their enchiladas, and much to my own surprise, I am not one of them.  I love chocolate in all forms, but I normally shy away from mixing sweet and savory items.  Topolobampo made me see the upside of this pre-Colombian sauce.  First, there were the firewood-roasted pieces of ribeye that were small but extremely lean, and these exemplary cuts of meat were surrounded by smoked green beans and a small tamal of chipilin herbs. unnamed (4) Mole comes from the Aztec word for “sauce”, and legend has it that a group of nuns threw a bunch of spices together with some chocolate to make sauce for the archbishop’s meal.  He loved it and wanted to know what it was.  One of the nun’s said, “I made a mole”, and thus the legend was born.  For once, I was like the archbishop in a divine state of being when eating this plate. unnamed The Oaxacan mole wasn’t overly sweet like other moles I have tried; the chihuacle chili peppers really brought a little fire to each bite which I appreciated along with the other 28 ingredients that went into the delicious sauce.  As for the meat, it was astoundingly tender and smoky to compliment the mole.  The same could be said for the green beans.  Next, I got goat barbacoa which was served two ways.  The lower layer was slow cooked goat that could be found in a Jalisco birria stew while the top was a panchetta or cured piece of goat that was crunchier.IMG_4971  It was served with garnishes on the side that were fresh, but the goat when it was coated in the red chili sauce was rich, almost too rich for its own good.  IMG_4973While the barbacoa was melt-in-your-mouth quality, it was a bit too salty for my liking.  Janice’s tamal festivo that was stuffed with turkey, chestnuts, and coated in a red mole sauce was like a Mesoamerican take on a traditional American Thanksgiving dinner.IMG_4967  I was very thankful she ordered it because it was extremely comforting and hearty.  Our final round of savory plates took us to two stewed dishes.  I got the mole de olla or (pan mole) which consisted of beef short ribs wallowing in a ancho and guajillo mole while being topped with some zesty and sour prickly pear fruitIMG_4969.  IMG_4970It covered every taste bud with an explosion of flavors, and I highly recommend this dish.  Janice’s suckling pig was equally decadent. 01f8efcc2b3d20eb4e1e73a399b356a5e08d901b68The braised pork was succulent, overshadowing the greens, and further embellished with the extremely thin veils of 14-month dry cured ham resting softly atop this tiny nugget of greatness.  Even after all of these dishes, we still had room for dessert because as the maxim of high end dining held true where it was a series of small but high quality ingredients that satisfied us, but we didn’t feel stuffed.

Dessert was just as over the top and true to its Mexican roots.  The cacao tree was an homage to the sacred cacao bean that was considered a drink and food only reserved for Aztec emperors and gods.  A piece of milk chocolate bark lay across three different forms of the dark stuff. unnamed (1)unnamed (6) First, there was the moist lava cake that was made with house-made chocolate straight from Tabasco, Mexico.  Words cannot describe how delicious this element was.

So much love for the cake.

Clearly she liked it.

Next, the cacao fruit mousse was the opposite in the sense that it wasn’t extremely rich but rather a smooth and sweet raspberry and chocolate cream.  Finally, there was the rosita de cacao ice cream that was like a lip-smackingly great French vanilla combined with a generous helping of chocolate chunks from Chiapas, Mexico.  Janice got the crepas con cajeta (crepes with cream) which was just as great. IMG_4977 The crepes were slightly warm and filled with bittersweet dark chocolate ganache that became gooey due to the heat, and the pumpkin spice and pecan toffee ice cream on the side started to melt that made it perfect for the Fall.  On top of all of this, there was a meringue and warm apples that made it a mixture of European and pre-Colombian influences to make my stomach very happy.  The final two desserts were the winter buñuelo de viento and the guava atole.  The former was the antithesis to the cacao tree since it was all white errthang.01c17989af02d0e072be4bab7bc510836a68be025e  It consisted of a scoop of vanilla-brandy ice cream topped with puffed rice stewing in a warm traditional Mexican ponche or “punch” infused with hibiscus, tamarind, brandy, sugarcane, and tejocote apples.  The latter, the guava atole, was a complete nod to the Aztecs who invented the corn and flour drink.IMG_4974  On one side there was a steamed masa corn cake that was semi-sweet and moist.   Then the atole guava ice cream was on the other side where the sweetness of the tropical guava mixed with a slightly starchy element.  I liked the crunchy masa strips and flour crumbles because they brought both a change of texture along with an almost pie a-la-mode feel with the ice cream combined with the crumbles.  It was my second favorite dessert behind the cacao tree.

By the end of the meal, we were greatly satisfied, and it was a fantastic birthday from the beginning to the end even though I never found out how much everything cost haha.  If you want some gourmet Mexican cuisine at reasonable prices for high end diners, I highly recommend Topolobampo!
Topolobampo on Urbanspoon

 

 

Winter bunuelo de viento

guava atole

First Tine Eating Here, but Second Tine Is a Charm

Posted on

Update:  Even though this post was very negative of Knife and Tine in Chicago during Restaurant Week, we were treated to a comped meal courtesy of the management.  With this free money, we spent it very well given that their menu had plenty of great options compared to the Restaurant Week offerings.  While the food from our first visit was either bland or super salty, the food this time around was great all around since they weren’t under the gun to throw out tons of food all at once.  We started the meal with a free plate of their biscuit bread.IMG_6730  It was crumbly on the outside and soft and warm on the inside.  Plus, the giardiniera butter spread was a spicy cherry on the cake.  Moving on to the main course,  I got the bone in pork chop ($24) that was succulent and served on top of a bed of farro or an Italian wheat that tasted like fried rice with sprigs of green onion mixed in. IMG_6732 My girlfriend ended up getting the dry roasted mussels ($12). IMG_6733 I’m not a huge seafood person, but after trying one, they weren’t too bad compared to the more snot-like oysters.  My girlfriend said that they were absolutely wonderful especially with the fennel infused salsa verde.  Overall, it was a pleasant time, and I recommend a visit if you have a chance.

Welcome one and all to Mastication Monologues where I review restaurants and bring you some of my food adventures throughout Chicago and the rest of the world!  This post is the final installation of Chicago Restaurant Week, and sadly it doesn’t live up to other great days that were filled with spicy plates and savory treasures.  Today’s review deals with the brand new eatery Knife and Tine that opened in 2014 in the chic Lincoln Park neighborhood in Chicago.

The outside of the restaurant was modern and clean with flagstone from corner to corner, and the inside was like most modern American gastropubs:  dimly lit and dark accents.  IMG_5952IMG_5950Upon sitting down, we were supplied with our Restaurant Week menus.  It was like most other restaurants that allowed for diners to try a three course meal for the low low price of $33 dollars, but Knife and Tine also had a $44 souped up menu that had more decadent options.  The complimentary bread that started it all off wasn’t decadent.  IMG_5935The pimento cheese spread that came on the side was a bit too salty for my liking, but it was slightly spicy that salvaged my taste buds.  To start, we got an order of the spoon bread and the pear salad.  The former actually didn’t involve any bread, rather fried pieces of whipped cornmeal.IMG_5937  This staple of Southern US cooking left much to be desired on their own.  They were quite bland, and the batter had no character whatsoever. IMG_5940 They came with a hot sauce bacon aioli (dipping sauce) that might as well have been called “cream of salt with a dash of bacon”.  On the other hand, the pear salad was light, refreshing, and balanced in terms of the earthy baby arugula, sweet pear slices, and salty Parmesan flakes that were liberally strewn about the salad. IMG_5941 Then there were the arancini which are a Sicilian dish allegedly being invented in the 10th Century A.D. during Arab rule.  As for the name, it comes from the Sicilian word “arancine” meaning orange since these fried rice balls are shaped like their fruit namesakes. IMG_5943 It was fried like the spoon bread, yet a lot more flavorful than the cornmeal stuffed bites.  Unfortunately, it was a matter of quantity over quality in terms of tastes as the pimento cheese and cheddar took over this plate, and even then it was more salty than savory.  As we moved from snacks to the main entrees, I tucked into my chicken and dumplings platter.  It looked ok, and when I had my first bite, it was a let down.  IMG_5946While the crispy skin gave the chicken a satisfying crunch, the meat was greasy, and the ricotta dumplings were bland and semi-soggy soaking up the au-jus.  As for Janice’s beef cheeks, I actually preferred the brussel sprout salad that had a tangy vinaigrette over the over roasted meat. IMG_5945 I’m sure if you really like pot roast or other really stewed meats, this would be the dish for you.  It’s not quite my cup of tea.  The bone marrow bread pudding (on the left below) was confusing since I felt like the bread part overshadowed the spreadable goodness that is bone marrow.IMG_5947  It was a case of gilding the beef cheek in this case.  I was extremely impressed with the desserts, and this isn’t just my sweet tooth talking.  The denouement of our dinner took the form of coconut lime panna cotta and a super brownie.  The panna cotta (Italian for “cooked cream”) was coated with a blueberry coulis or thick sauce and topped with sesame tuiles (French for “tiles”) or a wafer of sorts and candied ginger. IMG_5949
 This Italian version of flan was also infused with a bit of coconut and lime juice with gave it an interesting tropical feel.  My favorite part were the toppings like the crispy sesame bits that brought a savory side to a sweet dessert and counteracted the sweeter pieces of ginger.  As for the super brownie, I might as well have slapped an “S” on it and called it, “my hero”! IMG_5948 It consisted of a blondie brownie buried under more brownie bites, whipped cream, chocolate sauce, and candied walnuts.  On top of this avalanche of chocotastic flavors and crunchy walnuts, it was slightly warm that left me in a food coma and drifting off to dreamland.

While many diners have raved about Knife and Tine on Yelp and Urbanspoon, I honestly don’t know if we were eating at the same place.  Based on my experience and Amy Cavanaugh of Time Out Chicago’s, don’t go to Knife and Tine unless you like overpriced and salty food.
Knife & Tine on Urbanspoon

You’ll Love Olive This Food

Posted on

Welcome one and all to another mouth-watering entry on Mastication Monologues!  This is part three of my Restaurant Week series in Chicago where a plethora of eateries open their doors to the public with great deals for some of the best food in the city, country, and perhaps the world.  Fig and Olive in the fancy Gold Coast neighborhood of Chicago manages to bring the best of the entire Mediterranean region to the Midwest.IMG_5838

It was a fancy eatery to begin with, so I highly suggest you get on your Sunday best as we did on a Friday night.  IMG_5847 IMG_5846This place was so fancy we had to take an elevator up to the main dining room.  IMG_5839Once we arrived, we were greeted to the strains of light jazz and sumptuous surroundings in the form of long cloth couches in a lounge area. IMG_5843 However, we were led to our seat in the mainly glass and metal lined dining room with the creative bar that had trees growing out of the middle of the drink shelves. IMG_5840 IMG_5841 Nothing like admiring a little greenery while spending some.  When we sat down, our friendly waiter greeted us with the drink menu.  I ordered a glass of cabernet sauvignon- tenuta mazzolino from Italy.  It was a bold wine that had hints of smoke and blackberries.  While we were sipping on our wines, we got a complimentary olive oil flight with small cubes of rosemary foccacia. IMG_5849 The three cups were filled with an Italian extra virgin representative, a buttery Spanish olive oil, and a bold Greek olive oil that was a bit spicy.  The Italian option was good but not great.  The Spanish oil was extremely rich when the warm nooks and crannies of the foccacia soaked up the golden nectar.  As for the Greek entry, it slowly grew on me as the most palate engaging of the trio.  After that little appetizer, we ordered off the Restaurant Week menu which was $33 plus $10 for our crostini tasting which was recommended by a ton of people on Yelp.  This was 10 bucks well spent.  We got six of the chef’s choice, and when they came out, they looked amazing. IMG_5854 The most interesting thing about them was that it wasn’t as crumbly and stiff as typical crostini, but rather crusty yet soft.  First, there was the burrata, tomato, pesto, and balsamic vinaigrette. IMG_5856 It was in my top three as it was like a caprese salad on a fresh piece of bread.  Burrata is a softer than normal fresh mozzarella that also is a bit softer than a buffalo mozzarella.  It might not be for everyone with its goopy texture, but I couldn’t help myself.  Then there was the grilled vegetable crostini with the ricotta olive tapenade. IMG_5861 This crostino didn’t leave me with any sort of positive or negative impression.  It just tasted like a lot of olives yet not really.  Thankfully, I followed it up with a lovely manchego cheese, fig spread, and topped with a marcona almond. IMG_5860 This was also in my top three crostini since it was the perfect mix of the buttery and slightly salty manchego, crunchy almond, and sweet fig jam.  The mushroom crostino was in the same category as the grilled vegetable crostino, i.e. a less flavorful mix of greens with a healthy dose of Parmesan cheese.IMG_5855  Next up were the two seafood entries with shrimp and crab.

Crab

Crab

and ze shrimp

and ze shrimp

If I had to pick one, I’d go with the shrimp as being the lesser of two evils since I’m not a huge fish/crustacean fan (sorry, Aquaman).  Both were served cold which didn’t help, but while the crab just tasted like sweet, cold, flaky meat with a hint of avocado, the shrimp had a bit more body to it and a nice cilantro zing.  While we couldn’t choose the crostini, the table next to us ended up getting a sample of the one crostini I was hoping to get but didn’t.  It was the pata negra, tomato, peach, Parmesan cheese, and ricotta cheese.  I couldn’t believe our waiter brought it out to them because I was just telling Janice why the pata negra was the best crostini on the menu.  First off, the name “pata negra” literally means “black hoof” in Spanish due to the color of the pigs from which this ham originates.  Then there is the price of this precious commodity is anywhere from $52 to $95 per pound.  Why is it so expensive?  The reason why is because they are a specific type of black pig that roams southern and southwestern Spain and is raised to roam throughout the oak forests between Spain and Portugal.  They then eat the acorns that fall which then produces a peppery flavor in the meat with a good ratio between the fat and deep red meat.  It took me back to my time living in Spain where I couldn’t turn around without being smacked in the face with one of the large slabs of pork hanging from the ceiling.  Fast forward to that night at Fig and Olive, and I asked our waiter if we could try one of the ham crostino for free.  He obliged and was amazed that someone actually knew what this ham was.  It was my number one crostino hooves down. IMG_5872 The crimson ham, salty cheese, and fresh tomato made it an appetizer I wouldn’t soon forget.  Then the appetizers came out off of the Restaurant Week menu.  Janice got the octopus a la gallega or Galician octopus which was the best I ever tasted.  Even though I’ve been to the emerald green, northwestern province of Spain to taste where this octopus comes from, the thinly sliced tentacles at Fig and Olive bested the Iberian version. IMG_5865 I loved the spicy and sour lemon vinaigrette combined with the melt in your mouth texture of the tentacle laden creature.  As for me, I got the fig and olive salad.  It was delicious but not as unique as the octopus dish.IMG_5862  It was a melange of almost every variety of taste around.  There were sweet elements like the fig vinaigrette and apple pieces, salty manchego pieces, earthy greens, and crunchy walnuts.  The food train didn’t stop there.  We still had our entrees to take down.  Janice ended up getting the Mediterranean branzino or European sea bass in English.  It looked good, but it wasn’t my cup of tea. IMG_5873 I’m sure fish lovers would be bowled over by it though.  The only downside was that Janice said the plate overall was a bit one dimensional with a bland mashed potato side.  In comparison, I got the Fig and Olive tajine.  Now, Fig and Olive labels itself as an eatery serving the best of Italy, Spain, and southern France.  However, what they didn’t mention was that they serve North African food since diners would most likely be a bit hesitant to try something from Africa, and might not be seen as sexy as the three aforementioned cuisines.  Two good reasons why I chose it over all of the other entrees.  Tajine (in Arabic طاجين‎) originates from Morocco but can be found also in Tunisia and Libya.  It is traditionally stewed in a clay pot that tapers at the top to promote the return of condensation to the bottom of the vessel.  This technique definitely came in handy in the hot and arid climate of the former Barbary States.  As for what tajine actually is, it’s basically a North African stew of figs, olives, carrots, tomatoes, and onions.  At Fig and Olive, they don’t serve it in a clay pot, just a regular bowl, but that didn’t take away from the amazing flavors.  IMG_5875On the side, I got a bowl of couscous to mix in with the stew along with a bit of cilantro sauce and harissa (هريسة‎), known as “the national condiment of Tunisia”, mixed with some Spanish Hojiblanca olive oil.

Yellow couscous, green cilantro sauce, red harissa, and fresh almond slivers

Yellow couscous, green cilantro sauce, red harissa, and fresh almond slivers

I found the couscous a negligible carb element in the stew since it didn’t stand a chance going up against the giant vegetables and chunks of spicy chicken (beware of the bones).  However, I did like the harissa since it was a mix of chili peppers, garlic and coriander and managed to nudge itself above the intense flavors found in the dish.  By the end of our main course, we were stuffed and couldn’t think we could eat anymore, but au contraire!  We got both of the Restaurant Week desserts.  The dessert crostini wasn’t like their more savory brethren.   It was basically a cookie topped with candied cherries and a smooth and sweet mascarpone cheese. IMG_5881 IMG_5882I preferred the chocolate pot de creme which was like a fancy chocolate and vanilla mousse cup with a crunchy praline cookie on the side. IMG_5880 It was even better when I crunched the cookie up and mixed it into the decadent cream.IMG_5885

We left the restaurant with some trepidation due to the crush of people by the elevator upstairs and door downstairs and because we were so stuffed with delicious food.  Although it might not be the cheapest place for Mediterranean food, you can get high quality dishes for half the price in a modern and classy environment.

Fig and Olive on Urbanspoon

Costa Rica (Day 6/Final)- Chasing Waterfalls

Posted on

Well, it has finally come to this.  The end of our Costa Rican adventure.  It was a wonderful time, and in this post I plan on covering the final two days of our Central American trek.

Our penultimate day kicked off with another super delicious, home-made breakfast that consisted of a quarter of a watermelon, bakery from the night before, and some interesting fruit juice.IMG_5572  First, there was the juice.  When walking through the supermarket the night before, I found this juice of the cas fruit.  Before running into it, the first thing I would have thought of when I heard the word “cas” would be of a terrible Korean beer, but this discovery was worlds apart.IMG_5351  Turns out the cas fruit is a variety of guava grown in Costa Rica, and the juice was a bit more sour than sweet.  It had elements of pear, apple, lime, and orange to be a refreshing glass of juice.  Then there were the pastries. *Cue drooling*.  First, there was my dulce de leche roll that basically was a cinnamon roll with the frosting replaced with that sweet sweet caramel.IMG_5353  It was soft, filled with cinnamon, and super decadent. IMG_5355 My only regret was not microwaving it when I had the chance to get that “fresh-out-of-the-oven” taste and feel. IMG_5356IMG_5359 IMG_5357Janice’s choice, the pupusa de queso, was a surprisingly delicious breakfast addition.  IMG_5352What kind of threw me for a loop was that the Costa Ricans called this a pupusa when I was more acquainted with a more savory and tortilla based variety from El Salvador. IMG_5354 Plus, it was stuffed with a savory cheese that wouldn’t have worked too well without the sugary crust that spanned from stern to bow.IMG_5358  It was a great contrast that left me pleasantly satiated by the end of our breakfast.  These treats were a prelude to our trip to the Poas Volcano.  It was an extremely clear day which was great for us since we were able to see the entire volcano crater complete with the aromatic smell of sulphur dioxide in the air.  How romantic! IMG_4232 After sauntering back down the side of the smouldering mountain, we loaded into the mini-bus to go to the waterfall garden.  However, before we arrived there, we stopped at a roadside store that specialized in strawberries.  In Costa Rica, the land of abundant wildlife and produce, what is grown is dependent on the altitude and climate.  So, in addition to those two factors, the volcanic soil proved to be the ideal environment for growing the sweet fruits. IMG_5379 I tried some from Janice’s purchase and other fellow passengers’ cups, but they didn’t taste any different than the ones from back home.  We arrived at the La Paz animal sanctuary and waterfall garden which was a menagerie of some truly unique flora and fauna specimens like parrots that could sound like crying babies and treasure beetles that looked like they were dipped in precious metals.  Before going to see the waterfalls, we got free samples of a coconut pudding similar to one Janice bought when we were in Sarchi along with a cube of very bland cheese. IMG_4331 The coolest part of the waterfall garden was the magia blanca (“white magic” in Spanish) cataract whose name derives from the optical illusion achieved by staring at the middle of the falls for roughly 20 seconds. IMG_5443 Then, we moved our eyes to the right to see the cliff moving upward against the water.  After we finished with this adventure through the mountains, we went for lunch at another strawberry market and restaurant.  The steak was good but nothing noteworthy.  Janice’s beef stew was a lot tastier since each piece was melting in my mouth. IMG_5457IMG_5460 The strawberry smoothie was a lot better than their intact brethren since it was sweeter due to probable added sugar.IMG_4344  We peaced out of there to get to San Jose, and at night our entire tour group met up for one last meal together.  Our guide, Christian, swore by this place, La Cascada Steakhouse, as one of the best eateries in San Jose.IMG_5478  Fitting that it was also named after a waterfall in Spanish.  It looked moderately more fancy compared to the soda diners we hit up in days past. IMG_5464 IMG_5463 I started the night off with a Pilsen beer that was to a T exactly what the name suggested:  a disappointing pilsner style brew.  IMG_5461On the table, there was a bread and tortilla basket complimented with three different sauces along with butter.  I was a personal fan of the spicy ketchup mix combined with the garlic-laden Chimichurri sauce.IMG_5465  I ordered the Cascada house special, and Janice got the Tierra y Mar (“Surf and turf” basically in Spanish).  While waiting for our food, I decided to get a pic of the grill when one of the servers initiated a conversation with me in Spanish.  I explained to him that I wrote a food blog, so he gave me the lowdown about the grill.  Apparently what sets this steakhouse apart from others was that the grill was that it was coal fueled as opposed to the wood or gas varieties.IMG_5467  This showed in the food when our meals came out.  My steak was expertly grilled and super juicy with a smoky flavor. IMG_5471 Janice’s shrimp and steak combined were super decadent while the side of potato, black beans, and fried plantains were ok. IMG_5473 Surprisingly, we had room for dessert.  I got the apple pie a la mode, and the Tico take on this slice of ‘Murika was pretty damn tasty, especially the carmelized sugar goblet holding the delicious vanilla ice cream.IMG_5474  I loved Janice’s coconut flan that was more bread pudding-esque than the jigglier versions I’ve tried before.IMG_5475  One of our fellow travelers ordered the tres leches (“three milks” in Spanish) cake that was rich yet simple with a creamy topping and vanilla undertones. IMG_5476 It was a bittersweet sign that our time together was coming to a close.

Some of the people in our group.

Some of the people in our group.

The final full day consisted of our ziplining adventure throughout the San Lorenzo canopy which was absolutely exhilarating and ended our trip on literally a high note. IMG_5542 Before becoming airborn, we had some deliciously sweet vanilla pudding puffs for breakfast from the same bakery in downtown San Jose where we got the dulce de leche roll.IMG_5482IMG_5483  After flying through the jungle and over mountains at speeds reaching 50-60 mph (96.5 kph), that worked our appetites up.  So, we hit up the sangria bar at the Best Western down the street.  We kept it simple with a margarita pizza which I guess translates to a regular cheese pizza in Costa Rica.  My dark Bavaria beer was like any of the other beers I had in Costa Rica:  disappointing with minimal taste.IMG_5490IMG_5491  So much for having a full bodied beer on vacation.   The chocolate mousse dessert was a tantalizing dessert that went well with our sweet sangria to top off the night and our journey.IMG_5493IMG_5494

It was hard to say goodbye to the friends that we made along the way, and the wonderful country we explored for that week.  However, reality set in as we passed the marimba players at the airport playing the Chicken Dance, and we walked up to security to return home to freezing Chicago.  It was a perfect vacation, and we stayed classy all the way to the end.   We wouldn’t have done it any other way.IMG_5507

Costa Rica (Day 3)- Fruits of Our Travels

Posted on

Welcome to another edition of Mastication Monologues!  If you haven’t been following my blog, you are in the middle of my Costa Rican travel series where I recount all of the wild and woolly adventures I find myself in throughout the country (Day 1 and Day 2).  Day 3, today’s post, takes me to a land of oxcarts, hidden volcanos, and hot springs.  Let’s start at the beginning.

The morning started off with a snag as we were locked in our condo complex that was preventing us from getting breakfast before meeting up with our group.  Thankfully, my Spanish came in handy, and we were at Denny’s before you could say “Buenos dias!”.  There really wasn’t anything of note at the American diner aside from the delicious pancakes.  The real highlights came later in the day as we first traveled in the morning to Sarchi which is famous in Costa Rica for their handmade ox carts.  They were a lot more popular and common before the advent of automobiles in the countryside, but now they are mostly used for decorative purposes or collecting.  Before we went to the workshop, our group stopped at a local bakery in the town square that was opposite the largest ox cart in the world!IMG_5147IMG_5152  Before seeing this behemoth, we perused all the different types of breads and pastries that were on sale. IMG_5153 It seemed like they had a lot of different types of bread puddings with different flavors ranging from coconut (Janice’s choice) to pineapple.  I, on the other hand, got a creme pastry that looked somewhat like a brazo de gitano (literally “gypsy’s arm”) dessert from Spain.IMG_5145  It had everything I wanted for breakfast:  soft pastry dough and plenty of sweet and light whipped filling. IMG_5146 The only downside was the excessive dusting of powdered sugar on the outside that was delicious initially but in the end left me looking like Tony Montana at the end of Scarface. IMG_5599I saved it for later though since it was quite a good amount of sugar in a short period of time.  We had a tour of the Taller Eloy de Sarchi, and some of the artwork was simply spectacular.  The colors were so bright and vibrant it looked like the animals were going to jump out at us.  IMG_5165Thankfully, it was just some fancy artwork, and we moved on toward our next destination in the form of the Arenal Volcano.  Once more, we had another roadside stop for food along the way.  This was one of many reasons why I loved our travel group!  This time, it was at a local fruit stand that had some recognizable produce like pumpkins, plantains, and pineapples, but then there were more exotic samples of Costa Rica’s countryside such as purple sweet potatoes and yuca.

Left to right:  pumpkins, purple sweet potatoes, and pineapples

Left to right: pumpkins, purple sweet potatoes, and pineapples

IMG_5174For example, a smaller cart of these odd red fruits that were a bit before the larger fruit shop we were occupying caught Janice’s eye.  She said that they looked like the combination of an apple and a pear.  One of the women in our group bought them, and lo and behold Janice was right.  Our guide informed us that they are known as Malaysian apples.  While their exterior appearance was bold and intriguing, their taste was the polar opposite.IMG_5178  It tasted like a super bland pear that could only be “enhanced” with the salt in a small accompanying bag the fruit hawker supplied our fellow traveler. IMG_5177 Another interesting entry was the green oranges that were in the same bin as yellow fruits that were completely beyond anything I’ve ever seen. IMG_5175 I bought one of the fruits that was slightly smaller than a baseball, and I found out I had to crack it open in order to eat it.IMG_5176  The exterior was the only normal thing about it.  Opening it was an adventure as I cracked through the thin yellow exterior and was quickly fingering through a white, dry, spongy material.IMG_5179  After moving beyond that, I was greeted with a grey, slimy seed pouch that was held in place with small white tendrils.  I learned that the proper way to eat this fruit called a granadilla (“small pomegranate” in Spanish) was to slurp up the black seeds along with the amniotic sack that was holding them.IMG_5181  The craziest thing were the edible and very crunch seeds.IMG_5184  It was overall a good purchase because it was actually quite delicious beyond its bizarre appearance that I could liken to a sweet orange with a tangy lime zing aftertaste.  We also bought some mangos for breakfast later on.  Our visit to the Arenal Volcano was a bust because it was completely obscured by fog and drizzle, but lunch was wonderful.  It was at a very unique restaurant called Restaurante Tobogán or “Slide Restaurant” in Spanish. IMG_5190 Why would it have such a random name?  Well, because this establishment literally had a giant water slide coming out of the top of it which led to a pool on the side that I’m sure would have been bumping if the weather was more agreeable.IMG_5191  I got the steak fajitas which once again were a lot different from the Mexican variety since there were no sizzling tabletop grills or tortillas to be seen.  The same juicy pieces of grilled steak and onions were there, but they were accompanied with a Costa Rican classic known as casado or “married/married man”. IMG_5187 It consisted of white rice, black beans, fried plantains, and a mixed salad.  The name is said to either have originated from customers asking to be served as married men and have the same food in the restaurant as they would at home, or a more plausible explanation would be that the beans and rice are forever linked in gastronomic matrimony.  It was during this meal I was also introduced to salsa Lizano which I could liken to a sweet Worcestershire sauce with a hint of spice.IMG_5186  It went great with the fajitas and beans and rice offering a salty/spicy contrast.  I also enjoyed a cool, refreshing glass of guanábana or sour sop juice.  I had tried it previously in south London in a Jamaican restaurant, and I loved it since it seemed like a sweet limeade of sorts.  However, the Costa Rican variety wasn’t as sweet and a lot frothier.  After the meal, we went to Baldi hot springs which was extremely relaxing along with us being able to fly down some water slides since we weren’t able to go down the one earlier in the day. IMG_5198 We had dinner at Baldi’s buffet, and most of it I had already tried aside from the Costa Rican version of tamales.  They were very similar to the Mexican version with the cornmeal base encasing seasoned chicken and pork, but the main difference was that they were wrapped in banana leaves and boiled instead of being baked in corn husks.  It was a calming end to a hurried day as we bonded with our fellow travelers over dinner and subsequently rode our food comas all the way back to San Jose for our next adventure.

 

%d bloggers like this: