Here are a couple of places I hit last week whilst I was in Chicago from Boston. Thanks for the great time!
To start, we shared:
blue corn crusted scallops on a kali mirch latin calabasa goat cheese puree (spicy scallops over pureed squash - yum!)
duck vindaloo arepa brushed pomegranate molasses, curry leaf mango (incredibly spicy and flavorful)
artichoke pakoras spain's favorite on an eggplant chili coconut sauce (fried artichokes, nuff said)
For my main, I had tandoori skirt steak seared churrasco in a classic indian marinade with fried plantain chips chorizo kale, jicama citrus, which was quite flavorful if completely undercooked. Rare does not be so raw in the middle that a knife can't get through it, folks.
The other 5 seemed to enjoy their entrees as well. The waiter, however, seemed to like the sound of his own voice too much. When waiter says "I am so happy to share my expertise with you and help you choose the right dish for you" and then the table asks for recommendations, the waiter should probably say something other than "oh, everything is delicious!" Just say everything is delicious to start and leave us to make our decisions.
Dim Sum at Triple Crown - I actually thought most of the skins were incredibly tough. My friend who took us said that this is the best place he has been outside of Vancouver. I shudder to think what he might have had in Vancouver.
In pictures, here is what we had:
chorizo-stuffed medjool dates with smoked bacon and piquillo pepper-tomato sauce - of course
spaghetti squash crostini with parmesan saffron cream and watercress - perfect
roasted brussels sprouts with chicken liver, pumpernickel, walnuts and mustard vinaigrette - the ingredients didn't gel as much as I'd like them to. It just felt like a bunch of tasty things being mashed together.
Ceviche Fronterizo: Lime-marinated Hawaiian albacore with tomatoes, olives, cilantro, green chile; on crispy tostaditas - wow, quite spicy, but delicious.
Puerco y Ayocotes Encacahuatados: Braise of Gunthorp heritage breed pork shoulder & heirloom Mexican purple runner beans, Xalapa-style peanut sauce, local greens
Tamales Especiales (Wednesday): Chef's choice tamal. - it was duck, hooray!
Mezcal Margarita: Del Maguey Single Village artisanal mescal (Oaxaca), 10-year-old Torres brandy, Peychaud bitters, limonada, shaken tableside -
Can't find the dessert on the menu, but it was a chocolate tarte with pomegranate ice cream
615 W Randolph St Ste A, Chicago, IL 60661