ekreider wrote:The prices seem a bit on the steep side for this market in terms of getting locals in on weekday evenings.
Il Milanese Ristorante
2201 W. Montrose Ave.
Chicago 60618
773-360-8262
https://ilmilanesechicago.com/
tjr wrote:ekreider wrote:The prices seem a bit on the steep side for this market in terms of getting locals in on weekday evenings.
Il Milanese Ristorante
2201 W. Montrose Ave.
Chicago 60618
773-360-8262
https://ilmilanesechicago.com/
Hmm, first time I've seen Market Price for the soup of the day, but I don't get out much.
Mas Salud to open in downtown Evanston next week
With heavy hearts yet hopeful eyes on what's to come, we would like to share with you that The Celtic Knot Public House will close at its current location on Sunday, April 30, 2023.
We are working with people from the City of Evanston and others to secure an alternative location so that we can reopen in the community that we love.
We have appreciated every minute of getting to know you and are so grateful for your support over these many years.
Please stop by this week to help us celebrate the past, the present and the future.
The Celtic Knot Family
JoelF wrote:The reborn El Nuevo Tipico in Skokie had a "closed until further notice" sign - not confirmed by Google or their own website. Hopefully something temporary.
When widely acclaimed Smoque BBQ broke the news about Smoque Steak in April 2022, what immediately became one of the most anticipated new restaurants in Chicago was scheduled to open six months later. A full year later, carnivorous fans still wait for what owner Barry Sorkin described as a different kind of steakhouse in the Avondale neighborhood. “It’s an idea we came up with pre-pandemic,” Sorkin said recently. “We developed what we think is a different and better way of making a steak.” My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor. So when will Smoque Steak open? “We’re getting ready for some of our pre-opening events this week, and getting some practice swings in,” Sorkin said. “But we are definitely targeting mid- to late May.”
Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?“We developed what we think is a different and better way of making a steak.” My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
tjr wrote:Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?“We developed what we think is a different and better way of making a steak.” My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
ronnie_suburban wrote:tjr wrote:Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?“We developed what we think is a different and better way of making a steak.” My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
Lol - highly unlikely on the liquid smoke!
=R=
tjr wrote:Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?“We developed what we think is a different and better way of making a steak.” My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
scottsol wrote:ronnie_suburban wrote:tjr wrote:Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?“We developed what we think is a different and better way of making a steak.” My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
Lol - highly unlikely on the liquid smoke!
=R=
Infused with smoke flavor was, perhaps, a poor choice of words.
tjr wrote:Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?
Hey, I was close! And this would enable cooking and holding steaks in vacuum bags for days waiting for a quick warmup and sear.Coogles wrote:... they describe the process a little better, looks like a variation of sous-B-Q where the steaks are smoked (probabably to a low internal temp of 120°f or so), then cooked sous vide and finally seared for service.
After more than three decades of serving red-sauce Italian hits along Grand Avenue, a family-owned restaurant stalwart is beginning an emotional new chapter in West Town. Oggi Trattoria, owned by the Padilla family since its founding in the 1990s, completed its move with a Friday, April 21 debut in a new space at 1461 W. Chicago Avenue.
ronnie_suburban wrote:scottsol wrote:ronnie_suburban wrote:tjr wrote:Painted with liquid smoke, sous vide'd, seared on a superhot grill? Maybe even house-made liquid smoke?“We developed what we think is a different and better way of making a steak.” My early taste test revealed remarkably tender meat, cooked perfectly medium-rare, within a beautifully seared crust, indeed infused with smoke flavor."
Lol - highly unlikely on the liquid smoke!
=R=
Infused with smoke flavor was, perhaps, a poor choice of words.
It's still weeks away from opening and yet the nitpicking and rampant speculation have already begun. Vintage LTH!
=R=
Smoque Steak cooks with an unusual three-step process: smoke, sous vide and sear.
“That’s sort of our secret sauce,” he added. “We’re taking these steaks, and not just throwing them on the char broiler or grill. We’re smoking them over red oak, just to put some flavor on them. And then we are cooking them sous vide.”
Sous vide is a method of cooking with food typically sealed in vacuum bags, immersed in a water bath at precise low temperatures, for a prescribed length of time.
“So you get that perfect edge-to-edge doneness that’s really difficult to achieve — if not impossible — cooking conventionally, and some additional tenderness,” Sorkin said. “Then we sear in cast iron with butter to get that nice golden crust without any of the bitter char you get by subjecting it to an 800-degree environment.”
ekreider wrote:If some people actually bothered to read the whole story, there was no need for wild speculation.
ronnie_suburban wrote:One thing about Barry Sorkin: As many longtime LTHer's know, he's always been a straight shooter. He takes pride in what he does and he's a sharer. From Day 1, he's always been refreshingly transparent in his public comments. To say he's a mensch would be grossly understating it.
It doesn't surprise me that he laid out his process (for Louisa) because I'm sure he's proud of it and excited to share it with the world.
=R=
spinynorman99 wrote:ronnie_suburban wrote:One thing about Barry Sorkin: As many longtime LTHer's know, he's always been a straight shooter. He takes pride in what he does and he's a sharer. From Day 1, he's always been refreshingly transparent in his public comments. To say he's a mensch would be grossly understating it.
It doesn't surprise me that he laid out his process (for Louisa) because I'm sure he's proud of it and excited to share it with the world.
=R=
Pretty sure I saw that somewhere before, maybe Myhrvold?
Crepello, a brand new breakfast-focused restaurant from the Middle East, will make its U.S. debut soon in Orland Park, located at 15845 Harlem Ave.
Avli, the group of Chicago-area restaurants that ushered in a modern Greek dining craze, is not only opening a rooftop restaurant in Fulton Market, but it could have up to four new restaurants inside the historic building that houses event space Morgan’s on Fulton and ground-floor restaurant Marvin’s Food and Fuel.
Frankies Beef and Pasta shuttered in Oak Lawn
Owners Vince and Nina Santoro closed Frankie’s Beef and Pasta in Oak Lawn last week after 35 years at 5721 W. 95th St.
They also announced that Frankie’s Ristorante in Tinley Park is closed for renovations that they hope will be completed in time to reopen by May 9.
Owners of that location, Frankie and Angela Santoro, are going to be rebranding that location at 9501 W. 171st St. in Tinley Park. Staff from the Oak Lawn location will be moving over to the Tinley location.
Pucci’s Restaurant and Pizzeria closes on East Side
Pucci’s Restaurant and Pizzeria, 10063 S. Ewing Ave., has closed its doors for the last time last week in Chicago’s East Side community.
The owners Gino and Carmela Pucci and Frank and Ann Pucci decided to retire after more than three decades in business.
The restaurant’s last day was Friday, April 28.
Once upon a time, it was home to Duke’s 101 Club.
lsher wrote:Browns Chicken open in Wheeling. Northbrook location closed for good. Browns located at 71 S. Milwaukee inside Savory Plate.
spinynorman99 wrote:lsher wrote:Browns Chicken open in Wheeling. Northbrook location closed for good. Browns located at 71 S. Milwaukee inside Savory Plate.
I always get the willies when I pass a Brown's that's still open. I expect it to just be selling out inventory from the 70's that's still in the walk-in. They need to make it a little more relevant or at least a fresh coat of paint.
lsher wrote:Browns Chicken open in Wheeling. Northbrook location closed for good. Browns located at 71 S. Milwaukee inside Savory Plate.
JoelF wrote:lsher wrote:Browns Chicken open in Wheeling. Northbrook location closed for good. Browns located at 71 S. Milwaukee inside Savory Plate.
Nothing on Savory Plate's website. The Browns site shows an icon still at Dundee & Pfingsten (the Northbrook ex-store), but clicking it shows Dundee & Milwaukee, and has a carry-out menu. I wonder if it's mainly a ghost kitchen.
In any case, it's an odd choice of location, with Popeye's finally opening a block west.
spinynorman99 wrote:I always get the willies when I pass a Brown's that's still open. I expect it to just be selling out inventory from the 70's that's still in the walk-in. They need to make it a little more relevant or at least a fresh coat of paint.