The Grocery Bistro

The Grocery Bistro has been on my "restaurant" list for a long time. When we saw an offer from "groupon", we purchased it, and booked a reservation couple months after (hoping to avoid the "groupon" crowd). This is a contemporary French-influenced American fare, using seasonal, organic ingredients that are handpicked from first-class local meat and seafood markets year-round.

Although we had a reservation, we waited for 1/2 hour or so before getting seated. This place is a shoebox. VERY crowded. VERY loud. We did not expect to ever return.

But then the food came...and wow, was it amazing.

ANTIPASTI
Charcuterie For Two- House made Duck prosciutto, Rabbit Rillette, Foie Gras Tourchon, Country Style Pork Pate, Garlic Crostini, Mission Fig Mustard, Herb Salad 18

Everything on this platter was super delicious, flavorful, fresh. We wanted more.

SMALL PLATES
Soup of the Day- Pea Soup (Changes on a Daily Basis) 5

The soup was probably the least-favorite item..nothing spectacular.

Duo of Tartar-
Beef Tartar: Lemon Zest, Fine Herbs, Quail egg, Yuzu-soy Vinaigrette

Ahi Tuna: Chili Oil, Lemon Zest, Toasted Sesame, Fine Herbs, Sesame Aioli 9

The Bobcat added this dish last-minute, and it turned out to be his favorite. The asian-inspired flavors using yuzu, seasame oil, etc... it was so delicious, we couldn't decide which we liked better...beef or ahi tuna.

Rabbit Roulade

I've been very impressed by the Bobcat's tendency to try less-typical meats. The rabbit roulade was tender, tasty, delicious.

ENTRÉE

Pan Seared Colorado Lamb Chops- Persian Feta Croquettes, Tuscan Kale, Housemade Lamb Bacon, Natural Jus 32

We saw a lot of lamb chops passing by us while we waited, so we naturally wanted to try it too. Perfectly prepared temperature and blend of flavors... we loved it.

This statement is what I love most: The Grocery Bistro prepares all dishes to order using local and organic products when and wherever possible.

We will definitely go back (even if we have to wait 40 minutes, and even if we cannot hear each other).

Executive Chef – Daniel Marquis

The Grocery Bistro

804 W Washington Blvd.

Chicago , IL 60607

Reservations (312) 850-9291

Spring

We met up with our dear friends Jon & Susana for dinner on Saturday night, and they chose Shawn McClain's first restaurant (opened 2001), Spring. I didn't have time to do research prior to Saturday night, nor did I remember my experience when we went in 2001... so I didn't expect anything (except a larger-than-typical bill, and Top Chef-like cuisine).

Shawn McClain is the chef/partner behind Spring (homage to seafood, opened 2001), Green Zebra (homage to vegetables, opened 2004), and Custom House (modern interpretation of the classic steakhouse, opened 2005). All three restaurants are very popular, and highly raved by magazines, the public, etc. He is insistent on the quality of ingredients, and having an innovative, unique take on food.

The restaurant was dim, and all I had was my iphone, so I couldn't take any photos. Here are the choices we made, and thoughts:

Amuse Busche - small tasting of warm soup (I forgot what it was, but the flavors were delicious & intensive. On a cold night, this welcoming shot was nice & inviting to future courses).

"Bread" service - big breakable crackers with mashed beans in sesame oil - I appreciate bread over crackers, but this was tasty (I think the 4 of us ate a bit too much of this)

Kusshi Oyster 'bloody mary'/grated fresh wasabi 3/ea

We each had 2 of these $3/pc oysters, but weren't satisfied/pleased at all. It lacked that fresh ocean, remarkable oyster flavor. I've had much, much better (especially memorable are the oysters at NYC's Craft).

Scallion & Peekytoe Crab Pancakes toasted sesame/grilled scallion salad 12.

meh. I wanted to like this, but it was just mediocre. I especially didn't appreciate the sauce on top that reminded me of those americanized bottles of 'hot & sour' sauces.

Crispy Pork Belly Chinese steamed buns/ pickled cucumber/ Thai basil & cilantro 13.

I thought the buns were fresh, chewy, and delicious. The pork belly was slow-cooked to tender perfection. But they also used that 'hot & sour' sauce, which, again, I didn't appreciate.

Seared Maine Sea Scallops braised oxtail/wild mushrooms/sweet soy/baby bok choy 32.

I think there were 6 pcs of jumbo scallops on this dish, so the portion size is pretty good. Everything was cooked well, but the sauce was too sweet, and closely similar with actual Chinese dish (but it's not). Oxtail is tender, but again, I didn't see the innovation, so I wasn't impressed.

Pacific Sea Bass peekytoe crab & pumpkin seed ‘succotash’/Anson Mills grits/apple 31.

note: "succotash" - (from Narragansett msíckquatash, "boiled corn kernels"^[1]) is a food dish consisting primarily of corn and lima beans or other shell beans.

The fish was cooked perfectly, and the husband loved the succotash & grits.

Tea: Pu-er $5/pot. I appreciate the use of fresh tea leaves instead of tea bags. Aside from the slightly difficult-to-pour pot, it was good.

Complimentary: hot chocolate with Chai (thick, heavy, delicious ending)

Services: accomodating, friendly, comfortable

Ambience: peaceful, simple, nice

Prices: After all of the above plus 12 drinks, a dessert, duck entree, and salad, our bill came out to be $100/person (including tax & gratuity)

Overall, everything was prepared perfectly. However, I just felt like it was too Asian. It wasn't just asian-influences or interpretations, it was too closely similar to actual dishes, yet it wasn't authentic.. so it kind of just wasn't impressive to me.

Although I probably won't go back to Spring, I do appreciate his insistence on fresh ingredients (it shows), and would love to see how he prepares vegetables at Green Zebra, and perhaps his modern steakhouse, Customs House.

Spring A Restaurant

www.springrestaurant.net

2039 West North Avenue
Chicago, IL 60647-6380
(773) 395-7100

Aigre Doux

from Vicarious.com: "Husband and wife culinary team, Mohammad Islam and Malika Ameen, who met while cooking at Chicago’s superlative Ritz-Carlton Hotel and have become rising star culinary wizards ever since. Aigre Doux is their first Chicago venue in River North. Aigre-doux is the French term for the combined flavors of sour (aigre) and sweet (doux); Islam will serve as owner/executive chef and head of the food and wine program, while Ameen, as owner/executive pastry chef, will design the restaurant’s dessert menu and head the adjacent bakery. The couple brings a passion for food and a stellar Chicago, New York and Los Angeles culinary background to the new venture. Aigre Doux is a contemporary, comfortably calm upscale restaurant, yet the couple’s commitment to quality is anything but calm. “We feel so strongly about the importance of serving excellent food,” said Ameen. “We don’t believe people should have to go to a fine dining restaurant to eat well."

aigre doux was exceptional.. we enjoyed everything. nice, clean ambience; exceptional service (everything came at perfect timing, from clearing plates, to water, orders, etc...so precise that I swear there are cameras at our table or something watching our every move).

food: bread wasn't warm, but it was SUPER delicious.. very soft & airy, with salted crust.. reminded me of an asian bread that I can't put my finger on, but interestingly enough, my husband felt the same way... except his is a japanese bread and mine a chinese one. i guess it just tastes very asian. my husband and i stepped into the restaurant, not hungry at all (unfortunately), but we got bread service twice.. each ate 4 pieces of their bread.


Black Truffle Pizza fontina cheese, frisée $16

thin yet chewy dough perfectly cooked in their oven, with slight char at the bottom... truffles, cheese were flavored & paired to make this an exceptional piece.

Crispy Calamari lemongrass, asian influences
we originally wanted to try their rabbit, but the waitress wasn't very encouraging when I asked about it. instead, she recommended their crispy calamari, which was perfectly crisp even though there was a lime/lemongrass based sauce stirred into it. we loved this.

Colorado Lamb Tasting grilled chop, braised shank, crispy sweetbreads truffled grits, fennel, apple, fava bean salad $40

lambchops were the BEST we've ever had, the knife cut into the super tender meat effortlessly, and melted in our mouths. their braised meat was incredibly tender. the grits and vegetables didn't interest us at all... I don't think we even finished it. the sweetbread tasted very intestinal, and had a chewy texture that wasn't very tasty. i muchly enjoyed the sweetbread at Craft, not here.

Sticky Toffee Pudding organic khadrawy dates, devonshire cream sorbet, cara cara orange $11

i had read that their sticky toffee pudding was awesome, and since the wife completes the 'sweet' of the restaurant, i wanted to experience the 'other half'. unfortunately it wasn't on the menu. when we asked about it, the waitress said, "oh you can have it if you want it." so they especially made it for us, just cuz we asked... i thought that was pretty nice. also, when we got out, the valet attendant grabbed our keys the second we stepped out the door (we didn't even have to show him the valet ticket).

With 2 grey goose martinis and 2 grey goose tonics, our bill turned out to be a bit over $160 (including tip). not too bad for the creatively delicious meal and excellent service. We will be back.

Aigre Doux
230 W. Kinzie Avenue
Chicago , Illinois
60610
Tel: 312 329 9400

Note: we had our camera on the wrong setting so the photos turned out like crap. sucks!!