At his burgeoning Bucktown spot, Schneider is doing for regional Greek food what Rick Bayless did for regional Mexican food. And it turns out flaming cheese, pre-frozen gyro cones and dancing Zorba imitators are not part of that culinary heritage—who knew? Instead, Schneider’s turning Chicago on to pristine seasonal veg, like freshly shucked fava beans glistening with a spritz of lemon and dolloped with thick luscious yogurt, and house-made flatbreads. He also purveys a deep Greek wine list that will banish all those Retsina hangover nightmares from your brain.
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 »
Resto 100 is, as it has been in years past, 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.
In these particular hard economic times, we find ourselves dining out a lot more at the BYOBs, mom-and pop-spots and small ethnic joints than we do at the high end. That being said, while we didn’t set out to consciously create a list to address our lighter wallets, it sure turned out that way. More than ever, this list is a cross section of the wealth of culturally diverse and reasonably priced restaurants Chicago is lucky to have. Read the rest of this entry »
By Michael Nagrant
Those who might bemoan the ebb of old-fashioned Chicago patronage need only look at Greektown to change their mind. The Near West Side neighborhood is one where waiters still beget restaurateurs who beget waiters who beget more restaurateurs, a place where family and immigration isn’t a random mingling of bloodlines, but a concrete strategy in the business plan. Meli Café (301 South Halsted), a fantastic breakfast and lunch spot, and the newest addition to the Halsted strip, serves as the perfect business case.
Owner Nikos Karabelas, a barrel-chested dark-haired man, came from Athens in 1973 to work as a dishwasher, detoured back to Greece and landed back as a waiter at the Parthenon working for owner Chris Liakouras, the inventor of flaming saganaki cheese, who himself was once a waiter at the now-defunct Diana’s Opaa. After saving money and teaming up with partner John Theoharis, Karabelas launched Nine Muses across the street from the Parthenon in 1990, where they celebrated their seventeenth anniversary last weekend. Read the rest of this entry »