ML - Michigan Avenue

2014 - Issue 8 - December/January

Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!

Issue link: http://www.ifoldsflip.com/i/422226

Contents of this Issue

Navigation

Page 124 of 155

Alaskan king crab black truffle gnocchi at Mastro's Steakhouse: It's like mac and cheese but even more addictive—a skillet of gnocchi, smothered in cheese, and topped with bread- crumbs. (520 N. Dearborn St., 312-521-5100; mastrosrestaurants.com) Grilled cheese at Little Goat: This isn't your mom's Kraft singles concoction. Top Chef winner Stephanie Izard uses Gouda and Montamore cheese, pork guanciale, and smoked tomato. (820 W. Randolph St., 312-888-3455; littlegoatchicago.com) Meatloaf at The Local: Dry-aged prime beef, wild mushroom jus, and tobacco onions ratchet this meatloaf up a few notches from what you're used to. (198 E. Delaware Pl., 312-280-8887; thelocalchicago.com) Pistachio s'mores bar at State and Lake Tavern: The toasted marshmal- low fluff and graham cracker crunch satisfy your inner child, while pistachio custard and Valrhona chocolate mousse cater to any sophisticated adult. (201 N. State St., 312-239-9400; stateand lakechicago.com) comfort food chic A hearty dish can warm the soul in winter like nothing else. Dig into these four grown-up twists on childhood favorites. super sipper When it comes to winter, warm drinks are where it's at for Bridget Albert, mixologist at southern Wine & spirits and the author of Market-Fresh Mixology. Of her Hot Apple Crisp cocktail, which blends cognac with seasonal flavors like cider and ginger, Albert says, "The hot tea – cider [combination] highlights the warmth and flavor of the cognac and ginger liqueur; it's the perfect drink to get you warm and cozy on a cold Chicago day." Hot Apple Crisp Cocktail 1 oz. Pierre Ferrand ambre cognac 1 oz. Domaine de Canton ginger liqueur 1 oz. fresh lemon juice 1 ½ oz. hot apple cider 1 ½ oz. hot double-strength orange ginger tea Add all ingredients to a cinnamon-and-sugar-rimmed coffee mug. Stir. Garnish with an orange wheel and candied ginger on a pick. little bit of maraschino liqueur. It comes in a big goblet with crushed ice and an umbrella—the whole shebang without the 1970s shortcuts. No grenadine, no artificial anything—this is how it was supposed to be made. "For dessert, Avec (615 W. Randolph St., 312-377-2002; avecrestaurant.com) is great in winter. It's extremely cozy and communal, so it has lots of body warmth. It can be too loud to do a full meal, but they always have one or two sweets that are perfect. Not too much; no overkill. I like to sit at the bar for a treat at the end of the night." Spiked hot chocolate at HotChocolate... what could be better? Decisions, decisions: a selection of desserts at Avec. Little Goat's grilled cheese. michigAnAvemAg.com 123

Articles in this issue

Links on this page

Archives of this issue

view archives of ML - Michigan Avenue - 2014 - Issue 8 - December/January