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Hey all--

Long time lurker, 1st time poster.

Just noticed a new Peruvian place that just opened with in the last few weeks -- 4 Suyos. Anyone been?
I apologize in advance if it's already been mentioned...I did a search and didn't find anything.
It's on Milwaukee, right by El Nandu, and the Fireside Bowl.

4 Suyos
2727 W Fulllerton Ave
Chicago, IL 60647
(773) 278-6525

Erin Slucter, who works in communications at the School of the Art Institute, battled with her Peruvian boyfriend, Humberto Trujillo, almost from the moment they met. “I fought him tooth and nail not to open a restaurant. But every day he came with ideas and recipes, and it became part of our life and I got roped into it,” she says. “I caved.” The result of the caving is 4 Suyos (2727 W. Fullerton Ave.; 773-278-6525), a 30-something-seat full-service restaurant that opened January 26 in Logan Square. Trujillo, who previously participated in the opening of Lake View’s Machu Picchu, prepares authentic Peruvian food, with all its Japanese, Chinese, and French influences. Some dishes Slucter highlighted:

• Papa à la Huancaína: an appetizer of sliced, boiled potatoes, topped with a sauce made from cheese, cream, and a Peruvian pepper called ají amarillo.
• Ají de Gallina: shredded chicken with a sauce of sun-dried mirasol peppers, pecans, walnuts, milk, and cheese. “This is actually a traditional Peruvian dish,” Slucter says. “During the French Revolution, those that came to Peru introduced the cheese and the walnuts.”
• Lomo saltado: sirloin steak strips sautéed with onions, tomatoes, and fried potato wedges. “And then they flambé the heck out of that thing,” Slucter says. The dish comes with rice. “It really looks like Chinese stir-fry.”
• Seviche: fish cured in lime, garlic, salt, pepper, cumin, and ginger.
• Leche de tigre: a drink made from the seviche marinade. “A lot of people are afraid to try it as a cocktail because it’s fish juice, but it is delicious,” Slucter says.

It appears that one-time GNR-winner Maria's Bakery in Highwood is a goner. "Closed for remodeling". As if anyone couldn't predict that when Maria sold the place off and it moved, it would lose all of the appeal.

Hi- I wonder if Trader Joe's is going to just gut out the building where Blockbuster was, or bulldoze it and start from scratch? I just hope that they don't put the parking lot on top of the building, like the downtown Evanston Whole Food's does. I hate that parking lot, and I will usually walk to WF, but if I do drive, I'll usually park in the lot next to the Evanston library.

The location Trader Joe's is moving into is about halfway between the two Whole Foods stores in Evanston, and it might do okay there. Maybe this will finally give me an excuse to shop at Trader Joe's. Thanks, Nancy

Now the awning is gone and there is a metal stamped sign that says Finnegans. I swear there was an A before.

I liked "Annegan's" better. Sounded less conspicuously Paddy-Irish.

Back Alley Burger is now open on st charles near 83 in elm hurst. Very near portillos and the new smash burger. It is in what used to be a KFC. Signs say 'hand spun shakes' and 'fresh cut fries'. Looked pretty crowded. But as my wife says 'back alley burger' is not exactly an appetizing name but who knows?

Even some of the waitresses are hold overs from the Blue Angel, unfortunately costumed in short skirts and tight tops.

Back Alley Burger is now open on st charles near 83 in elm hurst. Very near portillos and the new smash burger. It is in what used to be a KFC. Signs say 'hand spun shakes' and 'fresh cut fries'. Looked pretty crowded. But as my wife says 'back alley burger' is not exactly an appetizing name but who knows?

Laurassi Restaurant is open in the former Taxco space at Elston & Montrose. Apparently serving "Mediterranean" cuisine.

Palos Park’s Plush Horse Ice Cream & Coffee Shop, considered by many to have the best ice cream in the southwest suburbs, is opening a second location at 7903 W. 171st St. within the Tinley Downs plaza in Tinley Park.
Steve Rydberg, son of owner Ann Rydberg, said he is hoping the new location will be ready by mid-March.

INDIE BURGER PHILOSOPHY: Our commitment is to provide Chicagoans, who already love burgers and fries, a family friendly restaurant that serves great tasting high quality and healthy organic food at an affordable price.

Our Food:
* Grass fed beef means fewer calories, lower cholesterol and saturated fat
* 4x vitamin E and higher CLA (conjugated linoleic acid) to lower risk of cancer and heart disease
* CLA also decreases body fat and creates leaner muscle
* Organic greens and veggies We fry in rice bran oil for more vitamins and antioxidants
* Sodas sweetened with cane sugar or agave nectar

Our Farms
* Local farms whenever possible
* All organic grass fed cattle
* All cattle and chicken humanely raised
* All free-range, organic chicken

Our Space
* Reclaimed barn wood from Minnesota
* Old church pews from the south side of Chicago
* Reclaimed dining tables and counter
* Chairs from recycled soda bottles
* Eco-friendly cleaning supplies and recycled paper towels
* Bamboo dishes
* We compost and recycle to create a virtually zero waste kitchen

Wait - there's a Smashburger in Elmhurst now?

Last week, James Gottwald left his position as culinary director for Rockit Ranch Productions, where he oversaw the food programs for both Rockit locations, the Underground and Sunda. Now, Gottwald and his wife, Jennifer Monti, aim to open Monti's, an authentic 50-seat Philly cheesesteak bar, in mid March near Goosefoot in Lincoln Square.

"I grew up in Philadelphia. [A cheesesteak] was one of my favorite things to have and I can't find a great one around here," Gottwald said. "I'm going to make a great one, it'll be authentic with high-end ingredients." For his, Gottwald will use shaved Angus ribeye and aged Wisconsin cheddar sauce (instead of Cheez Whiz) on rolls he'll bring in from Philly's Amoroso's Baking Company. And of course, like any proper cheesesteak, it'll be "wit" onions.

"The key I think is the bread or roll," he said. "I've heard so many different theories as to why the roll is better when specific to Philadelphia. What makes the most sense to me is that the natural yeast in the air and the water system there interacts with the structure and flavor of the bread."

For seating, it's mostly high-tops with stools, but if you want to get cozy, there are three banquettes toward the back.

Was driving down Foster on my way to work today and saw something in part of the old Cafe Victoria space at 3232 W Foster, Asian Kitchen. Not sure if it is open yet but it has this generic chain look from the looks of it but not even sure this is a chain.

It appears that George's What's Cooking ( Deerfield ) will be closing at the end of the week.

http://deerfield.suntimes.com/news/1083 ... field.html

I have never eaten at this location but it is especially noticeable due to the closure of the What's Cooking at Lincoln Village just weeks ago.

I wonder if there is a connection between the two, aside from the poor economy.

Could you mean 2 Asian Brothers at 3222 W Foster? A few days ago Kevin Pang wrote about the 6-month-old restaurant: 2 Asian Brothers' story is more than plate deep.

Could you mean 2 Asian Brothers at 3222 W Foster? A few days ago Kevin Pang wrote about the 6-month-old restaurant: 2 Asian Brothers' story is more than plate deep.