anti-restaurant week recommendations

I was planning to write about restaurant week. I checked out the menus and was pretty unimpressed. A few years ago, you could get a great deal and sample some of the best dishes at each restaurant. Now it seems you are confined to a very limited and overpriced menu that doesn't even include the restaurant's most popular dishes. When you arrive and order off the restaurant week menu, waiters tend to treat you like a second class citizen and hurry to get the dishes out. The chefs don't seem to be paying much attention because I've eaten at a few restaurants I know to be amazing (and consistent) and they quickly serve you some lackluster food so they can turn the table for the next restaurant week reservation. 

Ok, enough complaining. The only exception is a good steakhouse. If you can get a nice app, filet, side, and dessert, the $30 or $40 price tag is usually worth it. I think Capital Grille & James Burke have decent dinner menus. 

This year I decided to forgo restaurant week and write about some restaurants (and recommended dishes) I recently visited that were exceptional. 

If you had a great experience at a Chicago restaurant week, please let me know! I'd love to hear about it. Maybe it'll change my mind for next year :).

Bub City (River North) - Went here with some girlfriends the other night. Young vibrant crowd. If you don't like loud and crowded, avoid this place on a Friday night. 

- fried pickles

- shrimp cocktail (loaded with shrimp) 

- pulled pork sandwich with tater tots

- cowboy wedge salad

Greek Islands (Greek Town) - This has and continues to be the best restaurant in Greek town. Great before a Hawks or Bulls game. Always packed.

- saganaki (flaming Cheese)

- fried zucchini (be careful of the garlic spread)

- avgolemeno (lemon chicken & rice soup)

- chicken shish kabob (with rice & potatoes)

- seabass (whole fish, they will fillet it for you)

- lamb chops

- horiatiki salad (tomatoes, cucumbers, onions, peppers, feta)

Ada Street (Noble Square) - My husband's friends rented this out for a private dinner for about 40 people. The chefs and bartenders were the friendliest people in the world. I think the menu changes regularly, but these were a few to remember.

- chicken liver mousse (I know, it doesn't sound so good. But it was oh so good)

- fried brussel sprouts

- cavatelli, duck confit

- brioche donuts (can you say heaven?)

- her majesty (lemon vodka drink, made me feel like a queen)

Little Goat (West Loop) - Stephanie Izard's new place next to girl and goat (she was even there working the kitchen - so cool to see). Not one healthy thing on the menu. Diner style. Great lunch or hangover spot.

- the fat club

- los drowned

A Tavola (Ukrainian Village) - Small Italian spot. Super romantic or a great place for older people who like things a little quieter. The gnocchi are supposed to be their #1 item, but I thought they were too soft and lacked flavor. If you like your gnocchi like a pillow, go for it. Nice Italian wine list. Had a nice Borolo.

- cured meats (how can you say no)

- grilled portobello mushroom

- braised lamb ragu

- braised beef short rib over saffron risotto

- lemon tart

Homemade egg mcmuffins

What's better than McDonald's breakfast? Truthfully, probably nothing. But this comes close! These impostor egg mcmuffins are a great way to start a lazy Sunday.

Ingredients (for 2 sandwiches):
2 T butter
2 english muffins
2 eggs
2 slices American cheese
2 slices ham
salt & pepper

Directions:
heat a non-stick skillet over medium-low heat.
add 1 T butter until melted and tilt pan to spread. 
place the english muffin in the toaster.
crack an egg over the pan.
let the egg cook until the edges curl and the whites start to set.
butter english muffin and add cheese (microwave for 10 seconds if cheese doesn't melt).
flip the egg and cook for about a minute.
place the egg on the english muffin.
add ham slices to skillet and fry for about a minute (be careful not to burn, just want it to brown a bit on each side).
add ham to sandwich.
sprinkle with salt & pepper.

tips & extras

Frying eggs - I'm still not that great at frying eggs. My dad is amazing at it, but I think it gets a little better each time I try! If you're really afraid to fry an egg, just scramble some. The sandwich will be just as delicious. 

Cracking eggs - If you aren't the best egg cracker, crack the egg in a bowl or ramekin and then slowly add it to the skillet. 

Over-easy - For this recipe, I prefer to make my eggs over-easy because the sandwich is a bit difficult to eat if they are too runny. 

Open-faced - I like my sandwich open-faced, similar to eggs benedict. My husband likes sandwiches. For open-faced, use 2 eggs and 1 english muffins. For a sandwich, use an entire english muffin and 1 or 2 eggs. 

Ham - Use whatever ham you like or have on hand. Canadian bacon is even better.

Chicken Parmesan

Now that winter is officially here in Chicago (negative 15 wind chill today), I can finally share this wonderful recipe with you! I've tried making chicken parm several ways but this is my favorite. It is cheesy, comforting, and a crowd pleaser! Perfect Sunday dinner or dinner party meal. 

Ingredients:
3 T olive oil
4 boneless skinless chicken breasts
1 C bread crumbs
2 eggs, beaten
1/2 C flour
1/2 24 oz jar traditional prego sauce or homemade tomato sauce
4 thick slices mozzarella cheese
1/2 C grated parmesan

Directions:
preheat oven to 350.
heat olive oil in large skillet over medium heat.
pound chicken with meat tenderizer until 1/2 inch thick.
dredge chicken in flour, then egg, then breadcrumbs.
place chicken in pan and fry each side for a few minutes or until golden brown.
transfer chicken to greased baking dish.
place mozzarella slices over chicken.
cover each piece with tomato sauce.
sprinkle parmesan cheese on top.
back for 30 - 35 minutes or until cheese is bubbly and parmesan golden brown.

tips & extras

Tomato sauce - I think prego tomato sauce is the best canned pasta sauce in the world. If you want to make your own, Giada de Laurentis has a good recipe, here.

Dredging chicken - I make a little assembly line to make for easy cleanup. I put paper towels under the bowls to catch any dripping. Chicken -> Flour -> Egg wash -> bread crumbs -> skillet -> pan

Sides - I serve this with penne and the remaining prego sauce and a salad.

Portions - You can easily halve or double this recipe. No real measurements here!

Lining pan - Although this doesn't look beautiful, Reynold's has a new product with aluminum foil on the bottom and parchment paper on the top. The aluminum allows it to mold to the pan and the parchment ensures nothing sticks. It is the easiest clean-up ever!

Chicken stir fry

I've now been married for almost 3 years and have used my wok a whopping 2 times! I love stir fry, but I always default to my frying pan so I can cook everything at once and just get it over with. This time around, I decided to give the wok another try and I loved it. Even with smaller batches, everything cooks so quickly, you don't even notice the difference. My veggies and chicken cooked perfectly! I searched the food network for some good recipes and this one from the The Neelys caught my eye. I doubled the sauce, changed a few things, and used chicken breast instead of thighs for a healthier alternative. Added some red peppers that were lying around and created something I will definitely make again. 

Ingredients:
2 T vegetable oil
1 lb boneless, skinless chicken breasts, sliced into strips
3 T ginger, peeled and chopped
1/2 bunch green onions, sliced on an angle
1 red pepper, sliced
1 bunch broccoli florets
red pepper flakes to taste

sauce:
4 T soy sauce
2 T lemon juice
2 T rice wine vinegar
2 T brown sugar
1 T corn starch

Directions:
whisk together soy sauce, lemon juice, rice wine vinegar, brown sugar, and corn starch in a separate bowl.
turn heat to medium-high and add 1 T oil to wok. 
when oil is hot, add half the chicken. 
cook for around 5 minutes, stirring occasionally, until chicken is cooked through.
transfer to plate.
cook remaining chicken and transfer to plate.
add remaining 1 T oil to wok.
add broccoli to wok and cook for 5 minutes. transfer to plate.
add red pepper to wok, cook for a few minutes, transfer to plate.
add garlic, ginger, green onions, red peppers, and red pepper flakes to wok and stir-fry for a few minutes.
add chicken and brocolli back to wok. 
add sauce, stir, and cook for about a minute until it starts to bubble and thicken. 
serve over rice or on its own.

Tips & Extras

Rice - If you live near Trader Joe's, they sell boxes of frozen rice (brown & jasmine) that you can microwave in 3 minutes. They are a life saver for quick weeknight meals. 

Brown sugar storage - Feel like you are always buying brown sugar because it turns into a rock? Put the box or bag of brown sugar in a ziplock back and place in the refrigerator - it will last forever! If it's too late, you can grate the brown sugar (in rock form) with a standard cheese grater. 

Red pepper flakes - I add a dash for flavor and then let my husband add as much as he likes! I can't really take heat, so a few flakes does the trick for me. If you like heat, add about 1 tsp to the stir-fry. 

Ginger - If you can't find fresh ginger, leave it out. There isn't a really good substitute for fresh ginger. 

Roasted Brussels Sprouts

I really did not care for brussels sprouts until I tried this recipe. It makes the house smell delicious and tastes great. A good friend of mine made them at a dinner party, and I cannot get enough!

Ingredients:
1 lb brussels sprouts, trimmed and halved
2 T olive oil
1 T honey
1 to 2 t Sriracha sauce
1 T lemon juice
1/2 t grated ginger
salt & pepper

Directions:
preheat oven to 450 degrees.
peel and grate fresh ginger.
in a medium bowl, combine olive oil, honey, Sriracha, lemon guice, ginger, salt & pepper.
add brussels sprouts to bowl and mix.
place brussels sprouts on lightly greased or aluminum-foil lined baking tray.
cook for 20 minutes or until they begin to turn golden brown, turning brussels sprouts over after 10 minutes.

tips & extras

Measurements - I don't really measure this, so these are approximate amounts. Just combine everything in a bowl based on your taste preference. Quick pour of olive oil, splash of sriracha, squeeze of honey, juice of half a lemon, a bit of ginger, s & p to taste. Adjust based on taste preference and quantity.

Cooking time - Don't undercook the brussels sprouts. They are best when browned. 

Sriracha - Adjusted for taste preference. If you like heat, double or even triple the Sriracha. 

Ginger - If you don't have fresh ginger, you can use a bit of dried or just leave it out completely. I don't think dried ginger is that great of a substitute for fresh. 

Herb Chicken

Things have been crazy lately. With traveling, the holidays, and work, I can barely find time to cook! Luckily, this delicious chicken recipe saved me the other night when I was desperate for something quick and delicious. Here's to a healthy and happy new year =)

Ingredients:

1 lb boneless skinless chicken breasts

1 T dried thyme

1 T dried oregano

salt & pepper

olive oil

Directions:

outdoor grill - heat to medium heat.

grill pan - heat over medium heat until pan is hot.

pound the chicken with the flat end of a meat tenderizer until 1/2 inch thick.

brush the chicken with olive oil.

season the chicken with the dried herbs, salt & pepper.

cook chicken ~ 10 minutes per side or until juices run clear.

tips & extras:

Grill pan - See Le Creuset's tips for caring for cast iron. Most people will tell you to not grease a grill pan but to grease the meat itself. I sometimes grease the pan, but it makes cleanup a bit difficult. 

Sides - I served this with pasta and spaghetti sauce (prego is my favorite store-bought sauce). I added some cherry tomatoes I had laying around. Chicken with pasta and tomato sauce is a perfect bite.

Best Italian Restaurants in Chicago

Even though I'm Greek, my absolute favorite food in the world comes from across the Ionian sea. Chicago has some fantastic Italian restaurants and even its own Italian neighborhood, Little Italy.

Whatever your budget or location, there should be something on this list for you. It comes from years of experience of eating way too much pasta.

This list only really spans from Lakeview to Little Italy. Please add a comment if you think I've left something out. Planning to update this post periodically. 

1. Prosecco (River North) - Prosecco is a beautiful upscale Italian restaurant in River North. They don't miss a single detail. The host takes your coat when you walk in, they treat you with a glass of bubbly prosecco when you sit down, and they always have delicious seasonal specials. Perfect spot for a date or to celebrate your parent's anniversary. There is a cozy room downstairs you can rent for parties and a small curtained area upstairs for intimate private dinners. My favorite starters are the burrata with prosciutto, the snails, and beef carpaccio. I always order the scallops but the lamb and veal are also delicious. Don't skip out on the tiramasu.

2. Topo Gigio (Old Town) - Good classic Italian in Old Town. Perfect dinner before a Second City improv or Zanie's standup show. It's always packed so make a reservation in advance. They also have a room for private parties. I usually start with the prosciutto de parma and fried calamari or you can visit their antipasto table for an assortment of meats, cheeses, & grilled vegetables. Love the tortellini soup on a cold night. If you're watching your waistline, Topo Gigio has a few nice salads with seafood. #1 item on the menu - tortellini alla panna (cream sauce, mushrooms, peas, pancetta). It's super rich so consider sharing or taking some leftovers home.

3. Coco Pazzo (River North) - I've never heard a bad thing about this place! Great food & service. Beautiful decor, antique bar, great for a date or a group of friends. 

4. Carmine's (Gold Coast) - If you want to see or be seen, this is the place. Located in the heart of the gold coast, Carmine's is in the viagra triangle (don't be surprised if the man next to you is accompanied by a girl young enough to be his daughter, maybe even two girls). It's my favorite of the Rosebud restaurants. They have beautiful lunch & dinner menus and the BEST rigatoni alla vodka in the entire world (ok probably better in Italy, but definitely the best in Chicago).

5. Francesca's (Little Italy) - Francesca's owns quite a few restaurants that are all great but the one on Taylor Street is my favorite. The inside is cozy and welcoming with a nice bar to grab a drink before dinner. It's very affordable with large portions that consistently taste great. Little Italy is close to the United Center, so expect to see people in Blackhawks or Bulls jerseys if there is a game going on.

6. Davanti Enotecca (Little Italy) - This is like the sex and the city of Italian restaurants. It's right by Francesca's, but a totally different vibe. You feel like you're in San Fran or New York. Trendy, limited seating, shareable plates. I love going here with my girlfriends or taking my hubby for a fun date night. Make sure you get the ricotta with roasted honeycomb. They serve it in adorable jars with tuscan toast and it is just divine. The pizzas are wonderful.They have an amazing Sunday brunch and plenty of options for vegetarians.

7. Piccolo Sogno (River West) - Piccolo Sogno is a really beautiful restaurant with something for everyone. The prices are pretty reasonable and they have an outside patio, which I just love in the summer. Great for business affairs, family dinners, or a romantic date.

8. La Scarola (River West) - You might run into Tony Soprano here. It's great for dinner parties and can get pretty loud. The food is fantastic. Nothing fancy, but comforting and delicious. You almost feel like you're eating at your Italian Nona's house.

9. Osteria Via Stato (River North) - Seasonal and rustic. I'd recommend the family style dinner if your table is up for it. Great for gatherings with friends & family.

10. Merlo (Lincoln Park & Downtown) - Gourmet Northern Italian. Great wines. Seasonal menu. The ossobuco is the best in the city - they slow cook it everyday for 8 hours. Locations in Lincoln Park & Downtown. You can definitely impress your date here.

11. Balena (Lincoln Park) - Balena opened earlier this year and was started by the owners of The Bristol & The Boka Group (G.T. Fish & Oyster, Girl & the Goat, etc.). They really did an incredible job revamping the old Landmark space - it is beautiful inside. It is "Italian Inspired" and the menu is very creative and always changing. The bar is pretty gorgeous and they serve really fun & unique cocktails. Super knowledgeable sommelier and upbeat atmosphere.

12. Lucia's (Bucktown) - What's better than Italian food and BYOB? Nothing! It's super cute inside and the owners are extremely warm & inviting. 

13. Spiaggia (Gold Coast) - Looking to impress someone? Take them to Spiaggia. Located in the trendy Gold Coast, Spiaggia has a gorgeous view of Lake Michigan and was even nominated for a James Beard award. You might remember the executive chef, Sarah Grueneberg, from Top Chef last season. I'm not putting dollar signs on any of these, but I'm going to give Spiaggia a $$$$$.

14. Quartino (River North) - Quartino is really fun, very loud, perfect for big groups, and very reasonable. You can get some great cheap wines and lots of small affordable plates to share. This is the perfect spot for girl's night out or large couple's dinners. The food was definitely better when it opened, but I've heard they're making a comeback. 

I live in Lincoln Park, so these are a few of my neighborhood go-to spots.

15. Via Carducci (they also have a location in Bucktown) - Classic Italian. All of your favorites. Good food, friendly staff, large portions.

16. Sappori Trattoria - The chef is always running coupons & deals, so you can probably find one online. They send me a card every year on my birthday with a $12 gift card. It's really charming and clean, and they have a small outside seating area in the summer. 

17. Rose Angeli's - Really cute place. Feels like you're in someone's home and they have two gated patios for the summer. The duck tortellini is my favorite and the specials are usually pretty good.

18. Soprano's - The food here is ok (very standard, nothing exceptional but nothing terrible) but the atmosphere is fun. It's really casual and they have live music on the weekends. Easy for big groups. My husband and I love going here on weeknights and sharing a bottle of wine and some pasta. 

Quinoa with Swiss Chard and Mushrooms

As you can see from my past few posts, I've been doing a lot of dining out and not so much cooking. Although I love a good restaurant, I don't always choose the healthiest options. I'm starting this week off with this super healthy protein-packed creation.

Ingredients:
1 T olive oil
1 bunch swiss chard, stems removed, roughly chopped
2 C sliced mushrooms
1/2 red onion, sliced
1 clove garlic, minced
salt & pepper
4 t parmesan cheese (optional)
1/2 C quinoa
1 C water

Directions:
cook quinoa according to package directions.
while quinoa is cooking, heat olive oil in a large pan.
add onions and sauté until they start to change color (about 5 minutes).
add garlic and mushrooms and cook until mushrooms are tender (about 5 minutes).
add chard and mix until it wilts.
season with salt & pepper to taste.
turn off heat.
add quinoa to pan and stir.
sprinkle with parmesan cheese.

found rainbow chard - so beautiful

remove the thick red stems

trim the stem down the middle of each leaf

remove stem

stems & stems 

saute onions in olive oil 

add mushrooms

it wilts to almost nothing!

tips & extras

Quinoa - You can use other grains here. Pasta, rice, or barley would all work.

Garlic - You can omit the garlic if you aren't dining alone.

Mushrooms - I used baby bellas, but whatever is available will work.

Swiss chard - Although the stems look really nice, they don't really get tender (especially the thicker parts). You need to remove the center stem and use just the leaves. You can substitute spinach for the chard if it isn't available at your grocer. It might seem like you are using a lot of chard, but it wilts away to almost nothing.

Bongo Room - Best Brunch in Chicago

I have tried almost every brunch spot in Chicago, and Bongo Room is by far my favorite. Bongo Room has 3 locations, but the one in Wicker Park is the best (and they have a liquor license - great bloody marys, mimosas, and beers). If you aren't having a boozy brunch, they have an excellent selection of teas, coffees, and juices. The only drawback is they don't take reservations, so you usually have to wait between 30 minutes to an hour for a weekend brunch.

The eggs benedict are always phenomenal, and they have some interesting combos like a BLT benedict or a spinach, red pepper, & feta cheese benedict. The house potatoes are divine.

The sweet menu is pretty amazing and there is always something unique like raspberry oreo flapjacks or chocolate pretzel french toast. However, I'd recommend ordering something savory for yourself and one sweet dish for the table to share. Today I went for a healthy choice: the tomatillo salsa scramble with egg whites, grilled chicken, spinach, and avocado (sooo good). My group split the sweet special: red velvet hot cakes with vanilla cream sauce and walnuts. It was perfect to share and too rich for an entire meal (unless you have a serious sweet tooth).

If you live in Chicago or are visiting the city, take a few hours and head to bongo room for the best brunch you will ever have!

red velvet hot cakes

tomatillo scramble

Bistrot Margot

We got together with my husband's family for dinner on Sunday night in Old Town (Chicago). We switched it up a bit from our typical Italian spot and tried out a French restaurant, Bistrot Margot on Wells Street. It was a great decision - what a beautiful dinner! I think I probably ate about a pound of butter throughout the meal, but it was totally worth it.

It's a cute little spot, perfect for a family dinner or date. I don't know if I'd make it a girls night out or swing in with a bachelor party, but it's great for a more formal or intimate occasion.

I started the night with french onion soup, which was very good (not the best I've had, but definitely an 8 out of 10). There's nothing like melted gruyere cheese over an onion broth with a big hunk of bread - yum. My brother-in-law ordered mussels and was kind enough to share a few with me. Covered in a white wine shallot sauce, they were quite possibly some of the best mussels I've ever had. Would definitely recommend these to start.

french onion soup - cheesy

For my main, I ordered Blanc de Poulet Au Moutarde. While I had no idea what that meant and could definitely not even pronounce it, the description caught my eye: Pan Roasted Dijon Basted Chicken Breast, Green Peas, Carrots, New Potatoes, Dijon Beurre Blanc. This is the type of dish that makes you want to return to a restaurant. They served a breast and leg quarter of chicken, bone in, skin on. The vegetables and potatoes were cooked perfectly and the sauce really made it something special.

It was so good, I almost forgot to take a pic!

My husband ordered the restaurant's staple, Steak Frites. While he wasn't crazy about the parsley butter (I thought it was great), the meat was cooked perfectly and the fries were thin and crispy.

steak frites - how can you go wrong with steak & fries?

Dessert was really out of this world. The table ordered profiteroles, but I went with my all-time fav, creme brûlée. The profiteroles were wonderful, but the creme brûlée was a creamy and smooth bowl of heavenly bliss. The custard had the perfect amount of sweetness and hint of vanilla.

creme brûlée - so good, definitely shareable

profiteroles - that's just one order!

Greek Meatballs or Keftethes

Keftethes are Greek fried meatballs, very similar to the middle eastern kefte (you may have had these in a middle eastern or Lebanese restaurant). Open the windows and get ready to clean your burners! However, the frying is totally worth it for these delicious little balls of heaven. You can serve them as an appetizer or a complete meal with Greek spaghetti or salad. They also taste great with some pita and tzatziki. They are even better the next day cold out of the fridge (if you like cold food...I am a sucker for cold pizza).

keftethes

Ingredients:
4 T olive oil + 1 T olive oil
1/2 lb ground chuck
1/2 lb ground sirloin
1 medium onion, grated (on a grater or food process0r)
1 clove garlic, minced
2 t ground cumin
1 egg
1 piece of french bread, crust removed
1/4 C grated kefalotiri cheese
1/4 C chopped fresh parsley
salt & pepper
1/4 C flour

Directions:
dampen french bread with water, squeeze to release water, and crumble in your hands.
combine the chuck, sirloin, 1 T olive oil, onion, garlic, cumin, egg, bread, cheese, parsley, and salt & pepper in a bowl.
mix with hands until ingredients are blended.
heat 4T olive oil in skillet over medium-high heat.
roll half of mixture into 1 inch balls and dredge in flour.
place in oil and fry until cooked through, turning occasionally (about 7 - 9 minutes).
transfer keftethes to a plate covered with paper towels. 
repeat with remaining meat mixture.

get ready to use your hands and mix!

get ready to roll

coat each meatball in flour

tester ball! 

batch 1

second batch

transfer to a plate with paper towels

yum

tips & extras

"tester" ball - Create a "tester" ball to taste the flavor. Roll one meatball, dredge in flour, and fry. Taste and adjust ingredients as necessary.

salt - The cheese has a lot of salt, so be careful how much you add to the original mixture. I like to create a tester and then see if it needs more salt.

cumin - Depending on the quality of your cumin, you might need more than 2 t. It really creates the flavor in these meatballs, so make sure you have enough (use the tester meatball to check). If you have a spice grinder, grind the cumin on your own and it will be even better!

meat - I combine sirloin & chuck to make it a little lighter. You can use all chuck or all sirloin (all depends on the amount of fat you want).

healthier keftethes - When I don't want to fry and want something healthy, I make these with lean ground turkey and grill them. You need to make the keftethes more into a patty-like shape to hold up on the grill, but they are still really delicious. 

frying - Use a splatter screen for easier cleanup. These don't need to be deep fried, but there has to be enough oil to coat the skillet.

bread - You can skip this step and just use some bread crumbs. 

mixing - Don't overmix the meatballs or they will be mushy.

size - Smaller meatballs (more work) for appetizers, large meatballs for a main course. Serve with toothpicks for apps.