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Restaurants & Bars 4

Silver Seafood first-timer

mark | May 12, 200311:41 AM

Obviously, regulars here don't require a long report on this well-appreciated spot. I just wanted to thank the board in general for bringing it to my attention. Though we live in the neighborhood, the exterior had somehow failed to make an impression all these years, so I hadn't been in before.

Went on Sat. for a friend's birthday and it was the perfect choice. Lots of large families and well-behaved children. Everyone enjoying huge platters of marvelous looking food, prompting us to keep asking our waitress, "What was that?" as different things went by on their way to other tables.

For the record:
Salted/spiced cuttlefish was a perfect opener with beer. Crunchy, chewy, savory, spicy - what better way to start?

Plump pot-stickers were also perfectly done and generously filled, with a better dipping sauce than what often comes with them.

Roast duck was meaty moist and flavorful.
Shrimp and scallops in a basked were, of course, fairly conventional, but better done than is often the case. Just barely cooked and therefore moist and flavorful instead of tough and chewy. The peapods in marvelously crisp contrast, the sauce just coating things rather than gloppily obscuring them.

"Hollow" greens - I still don't know what their actual name is - in garlic sauce were a perfect side; aromatic and crunchy and slightly astringent to counteract the richness of everything else.

The big surprise was the salted/spiced spareribs. Nothing like the usual slab of asian ribs, but deep-fried and exploded-looking thin flaps of beef, still rare inside, crunchy salty outside, and sizzling hot on arrival.

Question: What can any one tell me about the pigeon and quail preparations? I was tempted, but imagined a fairly daunting bone to meat ratio that might spell too much work.

Also, what's the deal with "duck web?" I just wasn't feeling quite adventurous enough to dive into that blind.

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