Dish
 

December 2007

12/19/07

Techno Tapas, No Más Mas

Way to Go, Grant
Dish adds its best wishes to the growing chorus of food critics and journalists sounding the happy news that, following numerous rounds of aggressive chemotherapy and radiation protocols, the life-threatening cancer faced by Grant Achatz (Alinea, 1723 N. Halsted St.; 312-867-0110) is in remission.

Eat the Macarena
According to John Borras, chef/owner of the three-month-old Macarena Tapas (618 S. Route 59, Naperville; 630-420-8995), Ferran Adrià, father of the techno-chef revolution, accepts exactly 48 participants from the more than 300,000 applications he receives for his annual culinary seminar in Barcelona. Borras was one of...

Posted at 05:38 PM in Dish | Permalink | Comments (0)

12/12/07

Pizza Identity Crisis and Dancing Turkeys

Greece Is the Word
Have a taste for revani? Loukoumades? Psaronefri? “You’ve never had Greek food like this, very individualized items,” says Toni Di Meola about the food at her two-week-old Mythos (2030-32 W. Montrose Ave.; 773-334-2000). She and Vicky Zervas—her sister and partner—were born and raised in Athens and they hand-squeeze every lemon and use herbs carried back from Greece by their mother. But the sisters are most proud of the deep fryer that they have never used. “It came with the property, but we pan fry or sauté everything in extra virgin olive oil,” says Di Meola. “We don’t want the smell of the grease.”

BTW: Revani is a semolina flour cake made with 16 eggs; loukoumades are puff balls sprinkled with cinnamon and drizzled with honey; and psaronefri is charcoal-broiled pork tenderloin served with...

Posted at 04:57 PM in Dish | Permalink | Comments (0)

12/05/07

Hello, Purgatory; bye-bye, Bubala

Hot off the Grill
“We just wanted to bring Korean food to Old Town, or downtown, because everything else is located up north,” says Okcha McDonald, a partner at three-week-old Red Top Grill (1507 N. Sedgwick St.; 312-981-1775). RTG is in the old Heat space and the former sushi bar is now decked with built-in gas grills for Korean barbecue. All the classics are on hand—bibim bap, bulgogi, galbi, chap chae—and plenty of kimchi. McDonald admits that parking around there is terrible but they are working on valet service and, for now, the place is BYO with no corkage. Not a bad tradeoff for stowing the car a few blocks away. 

One Down, Two to Go
As reported here last week, Meritage (2118 N. Damen Ave.; 773-235-6434) will close on January 1st. But even before the owner, Chris Peckat, turns the key for the last time, he plans to launch his next venture, Risqué Café (3419 N. Clark St.), an American smokehouse. While Drew Neimeyer (Peckat’s Meritage chef) bones up on ribs, duck wings, turkey legs, and pulled pork, Peckat keeps busy with the selection of 200 to 300 American craft beers to go with the ’cue. But that’s not all...

Posted at 05:44 PM in Dish | Permalink | Comments (0)

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