One of the best ways to celebrate warmer weather is to put something cool on your plate. Whether it’s minty, fruity, fresh or totally raw, you’ll find the boldest of the coldest at these spots.
Nacional 27
A slick, chic eatery by day and a throbbing salsa dance club by night, this pan-Hispanic restaurant sizzles. Which only makes chef Randy Zweiban’s signature ceviche ($5.25-$9.95) even more welcome. Zweiban makes the seafood salsa by marinating tuna cubes in vinaigrette spiked with ancho and chipotle chiles. Then he ups the refreshment factor by adding in chunks of sweet, ripe watermelon–perfect for scooping with an accompanying taro root chip. 325 W. Huron St. 312-664-2727.
Karyn’s Fresh Corner
How’s this for cool: Nothing on the menu at this Lakeview eatery has been cooked. Ever. The style is called “raw food,” and it dictates that ingredients be spared all but the most tepid temperatures to maintain their nutrients and enzymes. One of chef-owner Karyn Calabrese’s favorites is the baby bok choy wrap ($8), which pairs the Asian leafy greens with a sun-dried tomato “cheese” made from macadamia and cashew nuts. Order a rejuvenating julep accented with fresh mint ($9), and your summer’s off to a refreshing–and healthy–start. 1901 N. Halsted St. 312-255-1590.
Red Light
Executive chef Jackie Shen blends crab meat and summer fruit to cool it down at this Randolph Street spot. The theme here is Pan-Asian, and Shen draws on the culinary style of Vietnam for her chilled crab roll appetizer ($8). Inside two rice paper rolls, she combines crabmeat with papaya, strawberries and cucumber. On the side is a strawberry salad dressed with a black vinegar reduction. 820 W. Randolph St. 312-733-8880.
Kiki’s Bistro
Leave it to the French to raise chilled meat to a level far above Vienna beef in the fridge. Take chef Michel Saragueta’s classic foie gras pate ($6.75), one of the most popular appetizers at this quaint, lace-curtained bistro. Served with a small salad and brioche toast, chef Saragueta says his pate’s goodness comes from its simplicity. He starts with premium duck liver, which he marinates for 24 hours in cognac and spices, then cooks it, chills it and voila! 900 N. Franklin St. 312-335-5454.
Puck’s at the MCA
Get in touch with your inner coolness with this museum cafe’s Zen Tea Service ($17). Executive chef Donald Burns jazzes up the traditional afternoon tea ritual by chucking those boring little pimento-cheese sandwiches and replacing them with velvety-smooth slabs of sushi and sashimi. There’s also an array of Asian sweets and, yes, a few tiny sandwiches. Zen Tea Service is offered Tuesday through Sunday from 3 to 5 p.m. 220 E. Chicago Ave. 312-397-4034.
