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jesteinf

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About jesteinf

  • Rank
    Advanced Member
  • Birthday 02/08/1979

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  • Gender
    Male
  • Location
    Chicago, IL
  1. I'll third Don Emiliano. We were just there for our second visit last month and it remains my favorite restaurant in Los Cabos. La Dolce is a good spot for pizza.
  2. The Chicago Michelin stars were announced yesterday. Here are the winners: *** Alinea L20 ** Avenues Charlie Trotter's Ria * Blackbird Boka Bonsoirée Crofton on Wells Everest graham elliot Longman & Eagle NAHA NoMI Schwa Seasons Sepia Sixteen Spiaggia Takashi Topolobampo Tru Vie
  3. I've found that really anytime you go you're sharing your BYO wine with everyone in both the kitchen and the restaurant. Sure, you'll mostly get your wine. But if they think someone else's wine goes better with what you're eating then you'll get a glass. The moral of the story, IMO, is not to bring anything too special because odds are you won't have the bottle to yourself. Just sort of goes with the overall vibe of the place.
  4. Going to Schwa is like going to your stoner buddy's house for dinner, but your buddy happens to be a culinary genius. I like Schwa for 1 star, but wouldn't be shocked by 2 (even though the food is probably 3 when it's on).
  5. The Publican and The Purple Pig are both fantastic, but sort of similar (Publican is better, Purple Pig is right on Michigan Ave so is easier to get to). Cibo Matto is really good right now if you want Italian (if you're up for the trip to Andersonville, Anteprima is a bit better). I'd also recommend Mado (farm to table, BYO) in Bucktown, Graham Elliot (if you can get in), and Schwa (also if you can get in). Also, there's nothing but great buzz about Girl and the Goat, which is Stephanie Izard's new place.
  6. That sweet corn ice cream dessert is pretty amazing.
  7. I was just at Blackbird a couple of weeks ago. While the food was as good (if not better) than it's always been, the portions have become almost laughably small. Although, with a friend in the kitchen, that might not matter. Still, I much prefer The Publican these days.
  8. For lunch, Tony Mantuano (Spiaggia) has a restaurant in the modern wing of the Art Institute (Terzo Piano). I've heard mixed things, but the setting is gorgeous. You could also do The Gage, which is close on Michigan Ave. and is more of a gastropub. The same people that own The Gage also own Henri which is right next store and is more traditional French. I haven't been but early reports are very good. The Publican is always a good call. Without a doubt my favorite Kahan restaurant.
  9. jesteinf

    Traif

    You mean he's always be a smartass a self-hating Jew a guy who tries desperately to be funny but fails miserably? Yeah, this is about right.
  10. jesteinf

    Traif

    I went to high school with the chef/owner. There's nothing remotely surprising about this.
  11. I guess Billy Goat is fine if you're into trying to spot print reporters, but the food just isn't that good. Better to stay at street level and go to The Purple Pig instead.
  12. jesteinf

    Lost

    Answers as best I can figure... Presumably they were drawn to/somehow detected the extreme electromagnetic activity coming from the island. Dharma's main purpose was to study what that was all about. An ultra-devoted to Jacob sect of The Others I'm still trying to figure this out, but I assume the bomb exploding had the effect of throwing the castaways forward in time to the show's present day. I also think this was a response to the time travel theory that you can't really impact the future by changing the past (although I don't think that really holds
  13. North Pond. Great setting, and the restaurant is best in the Spring and Summer when local ingredients can really shine.
  14. The Publican is a really great spot that has evolved significantly since it first opened. The initial premise of the restaurant was "beer, pork, and oysters." While that still may hold true, this place is capable of putting out some pretty sophisticated food. I had a cured tuna dish there a few weeks ago that was extremely complex and a far cry from the usual pork-based layups we have all over town.
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