Owner, Kuma’s Corner
We don’t even know if the burgers are good here anymore because we’re too lazy to wait in the massive lines. But, like at Hot Doug’s, we know there are still lines. And that’s probably all we need to know.
There is no shortage of burger joints in Chicago—the city is home to dozens. And the themed fast-food counter is nothing new here, either. The Windy City metalhead can satisfy his need for beef at Kuma’s Corner, and the gourmand can sample the fare at Burger Bar. It’s a market where standing out can be difficult.
Now diners seeking a more Zen-like experience may have found a home with The Burger Philosophy, which is now providing Andersonville with freshly cut hamburgers and fries with a side of illumination. Opened at the end of last month by the Verveniotis family, father Miltie and sons Nick and Chris, its walls are dotted with quotes from celebrated thinkers like Friedrich Nietzsche. Read the rest of this entry »
Owner, Epic Burger
With never-frozen beef, cage-free fried-egg toppings and fresh-cut fries, Friedman is on a quest to feed the world a more “mindful burger.” That’s cool, but it also actually tastes pretty good too, good enough to spawn a third location in the West Loop this summer with plans for nine more.
By Michael Nagrant
If he weren’t dead, I’d sure like to have a few words with Jean Baptiste Pointe du Sable about the weather in Chicago this past July. I mean I’m sure in 1779, Lake Michigan’s unbesmirched shores were breathtaking and all that. But, as the area’s first non-indigenous settler (usually this means Native American-exploiting white dude—but, refreshingly du Sable was a black Haitian who married a Potawatomi woman and became a high-ranking member of the tribe) Du Sable must have known (he set up a fur-trading post on the north bank of the Chicago River) that, when the pelt business dropped off in July because it was hot and swampy and no one wanted to drape their sweaty bodies in beaver, well, the sticky heat might also be a minor annoyance for future generations. Of course, Du Sable was no Al Gore, and thus couldn’t be expected to anticipate global warming, let alone invent the internet, and so I guess the jungle climes we’ve endured most of this past month aren’t entirely his fault.
Still, what to do when my curly blond fro is frizzin’ like one of those “just add water” sponges that turns in to a four-foot-wide dinosaur from the humidity? Head to Las Vegas in August. Crazy, right? Well, as the joke goes, it’s a dry heat.
Actually, while I’ll relish swimming next to Elvis-jumpsuited dudes in huge football-field-sized pools while sipping on suntan-lotion-scented pina coladas in the shade of fake plastic architecture, my real intent, as it always is, is to discover the real side of Vegas food. While I’ll check out French masters Joel Robuchon’s and Guy Savoy’s places and local boy Shawn McClain’s new Vegas spot Sage, I’ll also be out searching for what some consider the best Northern Thai food in America at Lotus of Siam and the Japanese charcoal-grilled fare at Raku. However, while I’m baking in that arid desert, I couldn’t leave you without a few of my new favorite things. Every single one of these tasty treats is as sure a bet as a pair of panties gracing a Tom Jones concert stage. See you in a few weeks. Viva Chicago, baby! Read the rest of this entry »
I’m just sitting here watching the wheels going round and round. I really love to watch them roll. —John Lennon
It’s finally “watching the wheels” time here in Chicago. We’ve been granted a full string of sunny warm days, almost a full three months earlier than last year. Of course, this is the Midwest. It may snow yet, so grab it while you can.
I’d recommend some al fresco eats to enjoy the weather, but that would just be a critical disservice, for everyone knows, al fresco in the Windy city means choking on the curbside dust kicked up by street sweepers running as a function of still relatively inefficient aldermanic prerogative.
Better instead to head over and grab and go from M Burger, the new shake shack from Lettuce Entertain You, and spread out in some off-street plaza in the Loop.
I know. I’m sick of the burger thing too. Read the rest of this entry »
Resto 100 is, as always, a list of “essential” restaurants, which is most definitely not synonymous with “best.” We strive to reflect a world of dining in a constant state of innovative transition, to capture a snapshot of the state of the food world at this time.
As last year, when we first dropped Charlie Trotter’s, we’ve continued to cull the old guard of the high-end, both as a reflection of the economic times and as a call to action for such spots to up their game. This year, TRU, MK and Boka didn’t escape the chopping block. While we don’t deny their importance in creating the food scene we have today, there are many other places we’d rather send folks—for example, Sepia, Bonsoiree or Cibo Matto (where, ironically, chef Todd Stein is a vet of MK).
Rick Tramonto and Gale Gand are two of the most successful cooks this city has, but neither spends a significant amount of time at TRU. This is not so much an observation as it’s a cry for the fact that we really miss Rick’s cooking. We appreciate his cookbooks and that he tried to open a nationwide restaurant chain, but with that not working out, why not return to his roots? It should also be noted that Chef de Cuisine Tim Graham was doing some incredibly innovative work, but was recently transferred to Brasserie Jo.
Boka, which we loved for its Charlie Trotteresque complexity, has frankly been a little inconsistent in its execution on recent visits, and frankly maybe too Trotteresque. We love the direction Perennial has gone, look forward to Stephanie Izard’s Girl and the Goat, and think maybe they outshine the original jewel in Kevin Boehm and Rob Katz’s mini-empire.
That’s not to say you have to be cutting-edge innovative or perfect to make the list. For if you do something old-school or classic and you continue to do it well and you didn’t make your bones by being a game-changer, we honor that as well. This year, we added some overlooked classics including Marie’s Pizza, Ginza and, much to our own surprise, Hyde Park’s Calypso Café. Maybe the biggest surprise was Café des Architectes, which used to be as old-school as it gets. Martial Noguier and his pastry chef Suzanne Imaz are probably two of this city’s most underrated cooks, putting out slighty twisted old-school French gourmet plates flawlessly.
Likewise, the trend of informal, casual rustic dining doesn’t look like it’s going anywhere, and we dig that. To celebrate that movement we’ve added The Bristol, Paramount Room, Brown Trout, Kith and Kin and others.
The beauty of any list, though, is that you may not agree. So drop us a line and let us know.
—Michael Nagrant, Resto 100 editor Read the rest of this entry »
The only thing I’m more ashamed of than my Hot Pocket addiction is that I wasted hundreds of hours of my life watching the television cooking battle royale, “Hell’s Kitchen.” Host Gordon Ramsay, the vicious foul-mouthed Brit who has more angry scowl lines on his face than a geriatric Shar Pei, is a terrible man. If you’re not familiar, and if you aren’t, you should be proud, Ramsay’s a decorated Michelin-starred chef from Britain who made his bones in America dehumanizing a long procession of cooks on TV, calling them animal names (donkey, his favorite) or inanimate objects (“fucking donut,” my favorite).
Mostly Ramsay’s continuing the cycle of French-brigade-begotten kitchen violence and dealing with daddy issues he hasn’t resolved with his own mentor Marco Pierre White (a legendary chef who’s machismo makes Anthony Bourdain look about as tough as Kim Kardashian) who was rumored to once have had the young Ramsay slumped in the corner of his kitchen crying on the floor.
But, as when an Elvis-impersonating governor allegedly sells an effing golden United States senate seat or a lieutenant governor nominee maybe assaults his prostitute girlfriend with a knife, “Hell’s Kitchen” is just one more train wreck from which it’s tough to look away. Read the rest of this entry »
By Michael Nagrant
Since 2000, Chicago has gone from being a Rat Pack-worthy steak-and-potato-slinging stereotype to a destination for international culinary travelers. Chicago’s affordability, its diners’ willingness to suspend disbelief and its proximity to the sublime bounty of the Midwest all play a role in that transformation. Most important to the renaissance are the places that put everything together to inspire our collective culinary imagination, the best restaurants that opened in Chicago this decade.
The history of cuisine was written in the kitchens of millions of chefs, but we only remember a few by name, guys like Escoffier, Careme and Robuchon. There are probably only three Chicago chefs, as of now, who have a shot at making that list: Jean Banchet, Charlie Trotter and Grant Achatz. Though Achatz started making a name for himself at Trio, Alinea was the game changer, the restaurant where every aspect of dining from menus and silverware to the wine service and emotional content of the food was reimagined.
Love it or hate it, this was ground zero for what is now today’s communal table free-for-all. More importantly, Avec was the place that launched a thousand salumi, the fringe of Chicago’s now-burgeoning charcuterie movement. Koren Grieveson’s restrained soulful style is still the late-night hang of choice for chefs.
You probably don’t remember Gerhard Doll or David Hayden, the chef-stewards who drove the good ship Avenues through a successful seafood-driven era, but there’s no doubt you won’t forget the Pop Rock and foie-lollipop fantasia, the convenience-store chic of Graham Elliot Bowles. Without Bowles’ whimsical, accessible style, the emotional roller coaster of Grant Achatz’s cooking and the theater at Homaro Cantu’s Moto likely wouldn’t have quite captured the nation’s imagination, nor garnered Chicago cuisine the countless magazine features it received mid-decade. Today, Curtis Duffy, the culinary love child of Achatz, Thomas Keller and Alice Waters, is executing some of the most exciting cuisine Chicago has to offer. Read the rest of this entry »
By Michael Nagrant
Maybe I’ve been lookin’ for love in all the wrong places, but DMK Burger Bar, the new Lakeview burger joint from Michael Kornick (MK) and David Morton, says its meat patties are made from “grass-fed beef with love” and all I’m finding is a strong sense of like. You could be friends with the pillowy-soft toasted potato buns, but the floury residue on top is a deal-breaker for any long-term relationship. All beef patties here are grilled to a medium-well, but if I were to commit to something bigger, I need mine medium-rare.
The NY pastrami burger topped with grand cru gruyere, sauerkraut and “Leroy’s remoulade” reads like the Match.com girl of my dreams, but as anyone who’s been on an uncomfortably silent date knows, some people just give good profile. The gruyere lacks funk, the pastrami exhibits little pepperiness or punchy garlic and the sauerkraut has no tang. You don’t want a topping to overpower, but like any good partner you want it to complement and challenge. The pastrami-burger toppings are like a devoted trophy wife, “Mad Men”’s Betty Draper (before the affairs), who never says a damn thing. Read the rest of this entry »
By Michael Nagrant
If you lived on the north side of Chicago in the early eighties you might have seen a gleaming brick red Crown Victoria rolling down Dempster Avenue blasting Boston’s “More Than a Feeling.” If you pulled up next to that bitchin’ ride and glanced in the back seat, you probably would have seen a young Eddie Lakin slunk down in the maroon leather bench seat slurping on a milkshake.
Lakin’s father, the car’s owner, grew up in Albany Park with the Skokie hotdog barons who opened legendary spots like Herm’s and Poochies, and many weekends, he’d take his son to visit his friends’ restaurants. It was there, chowing down on burgers and Polishes, that the seeds for his forthcoming Evanston burger shack Edzo’s were planted.
Lakin is probably the most overqualified owner of a burger and hot dog joint since Hot Doug Sohn walked out of Kendall College and bestowed duck fat French fries upon the world. A political science graduate of the University of Illinois, Lakin worked as a record store clerk after college, but realized there was no future in it, and enrolled at the Cooking and Hospitality Institute of Chicago (CHIC). He says, “You come up with an idea in the morning, do the prep, plate it, and send it out to the customer all in the same day. There’s an immediacy to cooking that’s really gratifying.” Read the rest of this entry »