On one of our adventures to Chicago, we were fortunate to have Mike’s parents join us for the trip. They aren’t used to eating the modern cooking techniques like gastronomy that Mike and I thrive on, so luckily Naha was our “good food of Chicago” introduction. We had dinner reservations just a few hours after we landed. Mike and his father, Clifton, share the same birthday week 40 years apart. A trip to Chicago was the perfect way to celebrate for both of them. It was a beautiful weekend and the weather was so nice that we decided to walk from The Drake to Naha. It was a wonderful way to take in the sights on the way to dinner. We arrived at an attractive corner restaurant with glass windows and a few tables out on the sidewalk. Inside, we were greeted with warm hosts, dark wood floors and cream colored walls. It had a light and airy vibe and we were able to get a great center table spot with lots of natural light.

This is a Michelin Star restaurant 3 years in a row, as well as the winner of the James Beard award for Best Chef in 2008. Even knowing all that, the menu is still huge and impressive. If you can’t find something you like here, don’t bother going out at all next time. It’s incredible that with a table of four very different food preferences, everyone was able to find a dish that they were excited about. Naha describes itself as an informal fusion of Mediterranean and California flavors. The fish dishes were certainly a mix of both and there were some that stood out like the Mediterranean Greek Salad with “Our Mom’s Warm Feta Cheese Boereg”. Of course, I had to order that as my appetizer. It was so tasty that I almost ordered another for my entrée. You don’t have to be a feta lover to enjoy it, but if you do adore the Greek cheese, you will love how it harmonizes with the other salad components. Mike ordered the Yukon Potato Gnocchi with Braised Oxtail as an appetizer for everyone to try. Well, that almost worked. He loved his first bite so much he offered to get anyone that wanted a taste another order. We gratefully declined as our entrees were on their way.

For a man who had no idea he would be sucking beet juice out of an ice block through a glass tube in just 48 short hours, the polenta with popcorn garnish was quite perplexing to Clifton. It was almost laughable knowing that he would be in for a real treat when we got to Alinea later in the trip. He was a trooper through the taste combinations and we knew he would at the very least enjoy the experience. He ended up loving the meal. His braised pork was glistening and gorgeous. This was a good sign since Naha is about as “normal” as cooking techniques get in this town.

I ordered the skate wing because I had only seen them live coming out of the ocean. They are awful looking creatures that almost remind you of a science fiction monster with their slit mouths. They say they are wonderful to eat, so I thought this would be the place to experience that. It was, indeed, delicious. Mildly flavored, with cauliflower and cabbage greens, it was as light and airy as the establishment itself. It was almost refreshing after a long day of traveling. Scallops with artichokes and lentils for Sandy which she said were excellent with a hint of apple adding even more flavor. Quail, pork belly, and quail egg for Mike…yeah. You would have to work really hard to make that combination taste bad. As expected, it was the perfect indulgence. The quail egg stole the show and really enhanced the flavor of everything on the dish, even the Swiss chard. It reinforced our theory that you can put an egg on anything it will be fantastic.

The service was very good. They were attentive without being over bearing. We were left to enjoy a good meal in each others company. It was a Thursday night, so it wasn’t the busiest night of the week, but even for an early dinner it was rather quiet. The view onto the busy downtown streets after the work day gave good entertainment and sparked conversation nicely.

Here we are back in the culinary mecca that is Chicago! I love it here just because of the food. I’ve been so fortunate to experience what I feel is the best of Chicago. Benny’s Chop House is definitely included and puts a high class modern touch on the traditional steakhouse. Never once did I feel like I was just in a steakhouse. The service is absolutely first class. You want to see some professionals work a dining room? Benny’s is the place. We were spoiled rotten and felt like we were VIPs at the hottest spot in town. Their talent is making everyone in the room feel that way. The place fills up to the brim on Friday nights and the bar area is bursting with very smartly dressed couples.

Wet-aged, dry-aged, and all natural USDA Prime cuts are offered. They have seafood and chicken entrees, but how often can you eat real Prime steak? We went for it! The table chose the All Natural USDA Prime New York Strip. Mike ordered foie gras butter for a steak topping which transformed a gorgeous, rich, and beautiful steak into a devilishly succulent mouthful of joy. I loved my un-topped version because the cook was amazing with just enough savory blood juice on the plate to dip in a piece of bread. You know what I’m talking about…take a bite of softened steak-juice bread, close your eyes, and Mmm Mmm Mmm your way into a blissful smile. It’s my high. In the words of Bon Jovi, “when you find your medicine you take what you can get, cause if there’s something better baby well I haven’t found it yet”. I took it all…and some of Mike’s.

We talked about the steaks, but equally as delicious are the truffle fries and mac & cheese with house cured bacon. I really didn’t need the sides, but once I tasted the truffle fries I had to demonstrate immense control to finish my steak and only eat the fries if I had room in my stomach afterwards. Side note: red wine will act as a natural digestive in the proper proportions with red meat. This was something we learned in Argentina, where mass amounts of red meat and red wine are consumed three times daily. We were both amazed at how much we could actually eat, but the wine really does optimize digestion! So, I happily drank my wine, finished my steak, ate some truffle fries, and ordered dessert!

Let’s talk about dessert at Benny’s. I ordered the banana cream pie with caramelized bananas. They timed it perfectly so that I had some time to catch my breath and relax with my wine before more food was placed in front of me. But when it was, BAM! It was the absolute biggest and thickest piece of banana cream pie that one could ask for. It may be daunting to the dainty, but I could tell that this pie would dissolve in your mouth like creamy banana air. It didn’t disappoint and the whole table dug in for a taste. There couldn’t have been a more perfect dessert paired to a heavy beef entrée. It was sweet without being sickening and the cream was fluffy and weightless in your mouth.

I would certainly recommend Benny’s Chop House to anyone looking for an outstanding meal with top notch service in the Chicago area. Granted, there are many places to take your money if you are looking for great food, but I wouldn’t miss out on Benny’s. I’m hoping to go there again on my next trip!

The entertainment business is a huge industry. Why? Because we love to be amazed. The general public thrives on thrill and there is virtually no limitation to our wonderment. We need that outlet, even if it’s fleeting or false. We need to let go our daily routines and just be “wowed” sometimes. Alinea is in the business of “wow”, and they take the lead in making dinner a grand event.

What Alinea does best is surprise you. Like reading a good mystery novel, they keep you guessing at what is coming next. They tease you with food props, but they also swing a home run when it comes to actually eating their dishes. Luscious and delectable bites of goodness that astound you with texture and shock you with presentation. Not to mention the incredible flavor that they can extract out of something you think you know. There is no need to rush through dinner to get a show…you get it all right here.

Alinea was on Mike’s bucket list for some time. A few failed attempts built up anticipation and by the time I hopped on the bandwagon, we were both in a frenzy to try this place. That can play out in a negative way if that big expectation balloon gets popped with a bad meal or bad service. We never stood a chance at Alinea. The moment we passed through the futuristic sliding doors to enter the first floor dining area, we were hooked. It was one sensation stir after another.

We lovingly nicknamed the sommelier: Sideshow Bob. It stems from his eccentric hairstyle, but don’t let that deter you. He is precisely where he should be. His tastes are a bit out there when it comes to pairings, but that may come with the job in a restaurant where a pea is never just a pea. He has an excellent memory and if you let him know what you like once, he will remember every time you come back. In addition, during your meal, if you lead with one wine, he can tailor your next glasses with something phenomenal for your taste.

I mentioned earlier that food props tease you throughout the meal. You can try and guess what they will be used for, but you will never be right. The element of surprise is constant for even the culinary savvy guest. For example, two metal poles were placed on our table, each with a large, honey colored “fabric” draped over them like a flag. What we thought was fabric, cheese, fruit roll up, and so on was actually the pasta for our short rib a few courses later. An ice block with deeply drilled holes filled with red liquid was actually a beet based cocktail you drank through a plastic straw a few courses into the meal. Towards the end of the meal, different servers would come out to place different items on our table. Chocolate, an assortment of liquids, fruit compotes, and nuts were placed in piles right on the tablecloth. Some were dropped on with a spoon and whisked across the table to make whimsical tales of sugary goodness. Our server simply said, “Something is afoot…”.  The chef then came to our table to create a chocolate pudding cake right in front of us, hit it with a shot of dry ice and smacked it off the table. This made the most beautiful piece of art you can think of against the white tablecloth.

The most notable part is that Alinea is not just smoke and mirrors. The taste is unbelievably good, which I think is the hard part. A potato is something you eat every day. You think you know that a potato tastes like, but once you’ve had Alinea’s “Hot Potato/Cold Potato”, everything you know about that flavor will pale in comparison to what actually hits your tongue. It’s like a child prodigy creating their own concerto. You’ve heard each of those notes before, but one they are combined in that mind and reintroduced to you, it’s all brand new.

Below is our menu. It hangs in frame in our dining room. We were so happy to eat there and look forward to our next opportunity to be in Chicago for another go at it.

Steelhead Roe with watermelon and kaffir lime

Hamachi with West Indies spices, banana, and ginger

Oyster Leaf with mignonette

Scallop with hitachino weizen and old bay

Razor Clam with carrot, soy, and daikon

Yuba with shrimp, miso, and togarashi

English Pea with olive oil, chamomile, and green apple

Mackerel with mango, bergamot flower, and juniper

Wild mushrooms with pine, sumac, and ramp

Hot Potato with cold potato, black truffle, and butter

Short Rib with olive, fermented garlic, and blackberry

Black Truffle Explosion with romaine and parmesan

Agneau with sauce choron, and pomme de terre noisette

Octopus with eggplant, coriander, and red wine

Snow with yuzu

Strawberry with jasmine, basil, and balsamic

Lemongrass with dragonfruit, cilantro, and cucumber

Chocolate with blueberry, honey, and peanut

Blackbird, Chicago, IL

A few years back, we did a food tour of Chicago. It was just a weekend, but the city remains one of our favorites and we go back as much as possible to try new restaurants and revisit the ones we love. Blackbird made our list of reservations based on great reviews and of course the winner of the James Beard award numerous times.

It has a sleek and modern décor with a white bar area opening up to dining room seating. We were just a two-top along the side wall of the dining room, but it was a great spot to get a view of everything going on in the restaurant.

The bar was a hot area and nearly every seat would remain taken during our dinner. The dining room was just as full with a few larger parties in the middle and smaller tables lining walls. The back wall designated for the kitchen and staff.

We were doing a few tasting menus that weekend, so we just wanted to do some exploring on our own at Blackbird. There were a few things on the regular menu that are right up our alley, so it was easy picking!

Crispy suckling pig with zucchini, fig molasses, summer truffle, and pistachio- This is the epitome of a medieval Renaissance meal in bite sized portion.

Corned beef tongue with charred sweet corn, brioche, smoked paprika, and yeasted mustard-This beef tongue dish was the perfect combination of salty, savory, smoky, and sweet.

Grilled pork belly with barbequed golden beets, snow peas, and date relish-Pork belly is one of our favorite dishes. It’s an automatic order if on the menu. Paired with the sweetness of the date relish, the pork belly shined.

Aged duck breast and j. sawyer’s zampone with roasted okra, rice cakes, and pickled lime hollandaise-Duck was tender and easy to slice through, with a nice sheen on the meat.

Sartori Raspberry Bellavitano cow’s milk- pretzel crisps, chocolate stout crumbs, raspberry, dulcey-Creamy, sweet, and the salt of the pretzels crisps makes this dish. Even though it was small, we decided to share and get a little more wine for dessert!

-Sylvia Hurst