Amateur Chef Tackles Bouillabaisse
TOIL AND TROUBLE: How hard can it be to make seafood stew? Our writer finds himself in deep water
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Banana Nutella Crêpe @ Bistrot Zinc
I was pretty ambivalent to Nutella until the banana Nutella crêpe @ Bistrot Zinc got the better of me. BISTROT ZINC: 1131 N STATE; 312-337-1131
Escargot @ Bistrot Zinc
Each tender escargot @ Bistrot Zinc all but drowns in its own pool of garlic-parsley butter w/a touch of Pernod. BISTROT ZINC: 1131 N STATE; 312-337-1131
Hot-and-Sour Soup @ MingHin
There is a new hot-and-sour soup contender in Chinatown @ MingHin, a spiffy new spot with a smiley owner. MINGHIN: 2168 S ARCHER; 312-808-1999
Singapore Vermicelli @ MingHin
The Singapore vermicelli @ MingHin is a tasty tangle of curry-scented noodles, tender shrimp, and crunchy veggies. MINGHIN: 2168 S ARCHER; 312-808-1999
Beef with Eggplant @ MingHin
We didn’t see eggplant on the menu @ MingHin, so we asked. The owner whipped up beef with eggplant—just like that. MINGHIN: 2168 S ARCHER; 312-808-1999
Gingerbread Stack @ The Doughnut Vault
Beware a doughnut coma after a pick up @ The Doughnut Vault. My fave, the gingerbread stack—light and, uh, gingery. THE DOUGHNUT VAULT: 401 N FRANKLIN
Opening Array @ The Doughnut Vault
Opening array @ The Doughnut Vault: yeasty & glazed chocolate, vanilla, and chestnut, but the old-fashioned buttermilk (left) hit my cozy button. THE DOUGHNUT VAULT: 401 N FRANKLIN
Lamb Sausage On Polenta @ Prairie Fire
Lucky me got invited to a party @ Prairie Fire. I kept hitting the buffet for more lamb sausage on polenta. So earthy. PRAIRIE FIRE: 215 N Clinton; 312-382-8300
Whole Roasted Salmon @ Prairie Fire
Given how good this whole roasted salmon was @ Prairie Fire, I would order any of Sarah Stegner’s salmon preps in a heartbeat. Right now it’s steelhead glazed with mustard and honey. PRAIRIE FIRE: 215 N Clinton; 312-382-8300