First bite: MEXX Kitchen
Finding a taco near the Viagra Triangle is easy — there’s a Chipotle near State and Division Streets. The problem? Chipotle doesn’t serve tequila con sangrita, a popular pre-meal drink in Mexico in which diners alternate sips of tequila with sips of a spicy, tomatoey potion called sangrita.
Instead, walk south to the Sutton Place Hotel (1015 N. Rush St.; 312-475-0300). There, Mexican chef Richard Sandoval (dubbed the “father of Modern Mexican cuisine”) has teamed with brothers and nightspot impresarios Rande and Scott Gerber to create MEXX Kitchen at The Whiskey. The ambience mixes funky and folkloric. The food? Something for Mexican food novices and those who dig huitlacoche. Oh, and you can get a shot of tequila (they have more than 100) and one of the tastiest sangritas I’ve ever sipped.
And a taco, of course. But we nixed tacos in favor of a chicken tamal ($7) partnered with a sweet chile chipotle sauce we devoured. Perfectly cooked steak tampiquena ($26), with a chile poblano potato gratin, cactus salad and enchilada dressed with a mellow mole. Chicken adobado ($19) with a corn and cilantro pesto got our attention for its huitlacoche dumpling. Sadly, there wasn’t enough of the musky fungus in the crisp, deep-fried wrap to satisfy us.
What does the chef with restaurants around the world (including Maya in New York, San Francisco, Dubai; Pampano — with Placido Domingo — in New York and Mexico City) plan for Chicago? Says Sandoval, “It’s a new market for me so I’m kind of testing now and playing around to see how people take to what I have.”
— Judy Hevrdejs
First bite: Pastoral Artisan Cheese
The Loop lunch scene just got a little better. Pastoral Artisan Cheese, Bread & Wine has finally opened its second location (53 E. Lake St.; 312-658-1250); the first is on Broadway in Lakeview. Lunchtime Loopsters were trickling in to order sandwiches to go when we stopped in. We tried the “Sinfully Healthy” roasted turkey on cracked wheat, which featured a creamy fromager d’Affinois cheese that contrasted nicely with a tangy/sweet mango chutney. Washed down with a San Pellegrino aranciata (orange soda), lunch set us back $8.18.
The handsome shop features dark-stained oak floors, black-lacquered retail shelves and brightly lit cheese and meat displays. Chefs assemble sandwiches to order, while others consult with customers about the 150-some artisanal cheeses. There was no seating, but owners plan to add some.
— Joe Gray
And you said …
Phil Vettel posted dishes he’d like for his last meal (a Scotch egg at The Gage, a Chocolate Bag at Red Light, etc.) on The Stew.
A comment: “Mmm, my mouth is watering. My last meal, assuming I knew I would no longer be gracing this planet, would be Mongolian beef. I have an allergy to soy sauce and m-m-m what a way to go!”
Posted by: Sharon
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