Ad Categories: Food and Wine

@pennypollack: Chicken liver toast is a terrific Pump Room @PublicHotels classic, but please, please, try the eggplant toast too. PUMP ROOM: PUBLIC CHICAGO, 1301 N STATE; 312-601-2970

Crème fraîche cheesecake is rich and creamy, just like the Pump Room @PublicHotels. PUMP ROOM: PUBLIC CHICAGO, 1301 N STATE; 312-601-2970

Weiner schnitzel is another Pump Room @PublicHotels classic that proves the adage, don’t mess with success. PUMP ROOM: PUBLIC CHICAGO, 1301 N STATE; 312-601-2970

Crème brûlée is nothing without an almost-burnt crackly crust, and the one @ Bistro Voltaire gets it oh-so right. Nothing wrong with the orange-ginger flavor either. BISTRO VOLTAIRE: 226 W CHICAGO; 312-265-0911

@pennypollack: Thank you, Bistro Voltaire, for not waiting till winter to serve coq au vin. And the dauphinois potatoes made a great pairing. BISTRO VOLTAIRE: 226 W CHICAGO; 312-265-0911

@pennypollack: I loved everything about the salmon @TelegraphWine from the like “buttah” fish to the chewy black rice pilaf. TELEGRAPH: 2601 N MILWAUKEE; 773-292-9463

Jalapeño bacon streusel in corn panna cotta? Someone in the kitchen @TelegraphWine is a risk taker. Every bite is a surprise. I say: Go for it. TELEGRAPH: 2601 N MILWAUKEE; 773-292-9463

The cinnamon flavor through me off a bit, but otherwise the frog legs @TelegraphWine were just dandy. TELEGRAPH: 2601 N MILWAUKEE; 773-292-9463

Puff pastry w/pear, melted shallots & Fourme d'Ambert @ Bistro Voltaire, is properly decadent classic French fare. BISTRO VOLTAIRE: 226 W CHICAGO; 312-265-0911