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/593406
PHOTOGRAPHY BY MONICA KASS ROGERS (YELLOW ROSE); GALDONES PHOTOGRAPHY (MR. DOOLEY) LIQUID SMOK E The latest trend behind the bar? Cocktails that tempt with dark, smoky, spicy fl avors. By Monica Kass Rogers All heads turn when beverage director Priscilla Young of Travelle Kitchen + Bar (330 N. Wabash Ave., Second Fl., 312-923- 7705; travellechicago.com) pulls out her blowtorch, fl aming orange peel, and clove to make The Langham hotel hot spot's Smoke cocktail. "Fire, spice, and darker fl avors captivate," says Young as she fi lls the smoking glass. Captivating indeed. This fall, Chicago's buzziest cocktails draw from a seductive palette of deep, spicy, and bitter. "Too much and these things can be bullies in the glass," says Owen Worley, bar director at Tête Charcuterie (1114 W. Randolph St., 312-733- 1178; tetechicago.com), "but balanced, they add intrigue and depth." Case in point: the Yellow Rose, a concoction of rye, Salers (a gentian-bitter-spiked aperitif), fernet, Demerara syrup, orange blossom tincture, and smoked salt. Meanwhile, at Danny Meyer's GreenRiver (259 E. Erie St., 18th Fl., 312-337-0101; greenriverchi. com), head bartender Julia Momose has dreamt up the Mr. Dooley, paying homage to the "dark, fl irtatious, and intriguing" character created by 19th-century Chicago Post writer Finley Dunne. The whiskey and egg white cocktail features a heady mix of Orinoco bitters, cacao, Lapsang Souchong tea, Amaro Montenegro, Campari, and cinnamon. British chef and author Nigella Lawson is culinary royalty on both sides of the pond. We recently sat down to chat about her favorite Chicago haunts, her new book Simply Nigella: Feel Good Food, and her go-to holiday recipes. What was the inspiration behind the new book? At certain stages in your life, you start taking stock, evaluating what matters, and what gives you joy. I wanted to grab that and go with it. For me, food has the ability to make us strong, feel good, and give pleasure—as much in the cooking as in the eating—and the recipes in Simply Nigella emanate from this belief. You're speaking at the Chicago Humanities Festival this month. It's such an honor to talk about the ideas behind food, and what it says about life. For me, a recipe is so much more than just a unit of instruction. What's the fi rst table you hit when you land? The minute I know I'm going to be in Chicago, I make a reservation for Table Fifty-Two (52 W. Elm St., 312-573-4000; tablefi fty-two.com). Any places you're dying to try? I always want to eat Rick Bayless's food, but I love trying new places, too! At the top of my list are Grace (652 W. Randolph St., 312-234-9494; grace-restaurant.com) and Parachute (3500 N. Elston Ave., 773-654-1460; parachuterestaurant.com), though nowhere does a steakhouse like Chicago, so I'm pretty keen to go to Chicago Cut (300 N. LaSalle St., 312-329-1800; chicagocutsteakhouse.com), too. What do you make for the holidays? I make the same spiced-brined turkey every year. And I just love holiday baking: When my cider and fi ve-spice Bundt cake is in the oven, the whole house smells of the holidays. Nigella Lawson appears at the Chicago Humanities Festival on November 8, Benito Juarez Community Academy Auditorium, South Lafl in Street and West Cermak Road, 312-661-1028; chicagohumanities.org. MA Recipe for Success AS HER 10TH COOKBOOK ROLLS OFF THE PRESSES, NIGELLA LAWSON PREPARES TO SHARE HER SECRETS AT THE CHICAGO HUMANITIES FESTIVAL. BY JULIET IZON 98 MICHIGANAVEMAG.COM Nigella LawsonÕs lemon pavlova (LEFT) is one of the many recipes featured in the Brit chefÕs new book (INSET). The Mr. Dooley at GreenRiver. The Yellow Rose at T•te Charcuterie. TASTE CuiScene