three great places - Chicago
Written by Anna Blessing
From pizzerias and locally focused eateries to modern diners and molecular-gastronomy hotspots, Chicagos dizzying and delicious dining options range from high to low, and everything in between.
GT Fish & Oyster
Some restaurants buzz with energy. Some are relentlessly reliable for exquisitely executed food. GT Fish & Oyster is both.
Giuseppe Tentori is one of Chicago's more flamboyant chefs, and his colourful personality comes out at his River North restaurant. Tentori, who served as chef de cuisine at the famed Charlie Trotter's, was raised on a farm outside Milan, an upbringing that in part drives him to source locally.
A bright sunfish ceviche with chimichurri might be the perfect start, alongside the Baja shrimp bruschetta. The lobster- and pea-packed mac and cheese is richness defined; the plate of perfectly golden fish and chips will likely be cleaned, and the cioppino (Italian fish stew) sopped up entirely with sourdough. Endlessly exciting, consistent food is no doubt the reason this spot snagged its Michelin star.
Au Cheval
Chef-owner Brendan Sodikoff excels at curating comfort in food, atmosphere, and service. Of his many restaurants, Au Cheval may win the prize for most comforting space. Inviting, leather banquet booths line the walls, the light is warm and glowing: it's just the spot to while away the night.
The self-proclaimed diner is decidedly luxe; so is the French-meets-US food. Irresistible is the simple, classic, nationally acclaimed burger, but the indulgent 38-ounce porterhouse with foie gras is also worth consideration – when its available. If the savoury beef stew with marrow bones or the addictively sweet and spicy General Tso's fried chicken are too rich for your belly, a simple prep of fresh fish is always on offer.
With so many irresistible choices, its a boon they're open brunch, lunch, and dinner.
Embeya
The new progressive Asian Embeya refocuses fusion, and executes it elegantly and thoughtfully.
Embeyameans 'little one' in Vietnamese, and was chef Thai Dang's childhood nickname. Flavours come from far and wide and some from his mothers homemade cooking, present in dishes like the seafood boudin and the papaya salad.
Chinese flavours are pulled into the impossibly juicy roast chicken, Dangs take on Peking-style duck. The traditional Vietnamese nuoc cham (sugar, fish sauce, lime juice, and chilli) is a dipping sauce for the seafood-mousse-stuffed snails. Yuzu and sweet soy are served with the vegetable tempura; Japanese aubergine is topped with jalapeño, shallots, and fish sauce. Dang's new pan-Asian is packed with bright flavours, both familiar and novel.
Contact
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Chicago, USA |
Au Cheval |
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GT Fish & Oyster |
Embeya 564 West Randolph Street Tel: +1 312 612 5640 12 noon–11.30pm embeya.com |
