![]() When you look at a beet green, it has a vein in there that resembles the foot of a goose. It includes Swiss chard, beets, quinoa, bull’s blood, any kind of spinach, like Bordeaux, and lamb’s quarters. This is what I’ve wanted to do.ĬN: Goosefoot is a plant family. She is director of finance at the Mag Mile Hilton. It reflects who I am as a chef.ĬN: My wife and I. A darker palette on the bottom and then slowly move into a nice, soft gray and golds. 77).ĭish: How is the space different from when it was Rendezvous Bistro?Ĭhris Nugent: We are trying for a little bit more modern look. ![]() Nugent announced to The Stew yesterday that he was leaving Les Nomades after November 5 to open his own restaurant, Goosefoot (2656 W. African flavors in American food-sounds like an excellent kind of continental congress. (And speaking of Sweetness, a Chicago Bear-defensive end Israel Idonije-is a partner in Alain’s.) Scheduled to open in early December, the 75-seat restaurant will also offer wines from South Africa and desserts by Njike’s sister. Njike says the peppers have a “long, soft, mild flavor” and some sweetness. For example, Penja peppers feature in his steak and grits, along with Kobe-style sirloin, sea salt, and Wisconsin blue cheese. “Some of those rare ingredients that we find only in Africa, I want to serve some of those in the restaurant,” says the chef, Alain Njike, who grew up in Cameroon. 31), a restaurant that aims to bring African flavors to upscale American cuisine. But this past week, RedEye reported on Alain’s (1355 S. On the restaurant beat, the only continent we hear about less than Africa is Antarctica. “To eat is a necessity, but to eat intelligently is an art.” - François de La Rochefoucauld (1613–1680), French author of maxims and memoirs 31) has charm, cultivation, and real cooking chops. The garlic shrimp easily made the grade-perhaps just for the sensational spicy lemon-butter sauce-but the rabbit-and-duck paella is simply the best version I’ve had since visiting Valencia, Spain. Prairie Breeze Cheddar, Bayley Hazen blue, and Robiolla rocchetta went well with one another and with glasses of Cepas Antiguas tempranillo, a spritzy Ameztoi from Basque, and St. PaellaWon over, we let the waitress suggest cheeses and wines from the brief but well-considered lists. ![]() Four of us ate the bread and then our words. A round, warm, crusty loaf arrived with extra-virgin olive oil and three different butters: garlic, duck cracklings, and sea urchin. With Highland Park dining taking off like this, we expect to see the food trucks cruising there any moment now.įirst impression: Bread and butter costs $6? Shouldn’t bread just show up? We ordered it anyway. Entrées include an herb-marinated Amish half chicken with roasted fingerling potatoes in sherry jus ($16) and a thick-cut skirt steak (three thin pieces protein-bound together and cooked sous vide) with smashed potatoes and shallot marmalade in a Chianti reduction ($19). Gottlieb’s menu includes appetizers of olives marinated in local herbs ($6) and a shaved organic Brussels sprouts salad with Parmesan cheese, pine nuts, and golden raisin vinaigrette ($5). ![]() The 29-year-old chef, Michael Gottlieb, has 15 years (!) of North Shore restaurant experience, including stints at Gabriel’s, Carlos’, and The Palm in Northbrook. “I wanted to do a farm-to-table, local, organic, sustainable restaurant.” The bistro-which is BYO with no corkage fee-moved into half of Stash’s, a hamburger and hot dog joint also owned by Dubin. “I love all these bistros in the city,” says Bobby Dubin, the owner. With M, Benjamin, and two cupcake shops already opened in the past year, suburb-of-the-moment Highland Park added 2nd Street Bistro (1825 Second St., Highland Park 84) to its roster of hot 2011 openings last Friday.
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