ML - Michigan Avenue

Michigan Avenue - 2016 - Issue 3 - Summer - Art of the City

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!

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PHOTOGRAPHY BY ANJALI PINTO (EGGPLANT); CLAYTON HAUCK (PALOMA); COURTESY OF ROCKIT RANCH PRODUCTIONS (SHORTRIB) Once limited to burgers and steaks, the unmistak- able charred flavor of the season is popping up in unexpected ways on menus all over the city. Here are three of our favorites. Ema. After an impressive stint at Intro, chef C.J. Jacobson opens this Mediterranean-inspired solo venture in River North this summer. On the must-try list: charred eggplant with yogurt dip, pine nuts, and citrus. Says Jacobson, "Charring is a great way to bring the flavor from the outside of the eggplant to the inside." emachicago.com The Duck Inn. At Kevin Hickey's Bridgeport favorite, charred onion soubise rounds out a hearty bone-in short rib with string bean ragù and red wine sauce. "We use spring onions, which tend to be on the sweeter side, so the char balances that nicely," notes Hickey. "And the acidic element balances the fat [of the beef]." theduckinnchicago.com The Promontory. Hearth-charred grapefruit soda adds a fitting twist to bar manager Dustin Drankiewicz's take on the classic tequila-based Paloma at this Hyde Park destina- tion, whose menu brims with charred and fire- cooked items finished in the restaurant's central hearth. "We char the grapefruits both used in the soda and as the cocktail garnish," explains Drankiewicz; "by adding fire and smoke from the hearth, it adds a whole other flavor profile." promontorychicago.com . THIS SUMMER, CHICAGO'S TOP RESTAURANTS ARE ADDING SMOKY, CHARRED FLAVORS TO MEATS, VEGGIES—AND EVEN COCKTAILS. BY J.P. ANDERSON 74 MICHIGANAVEMAG.COM BURN, BABY, BURN "CHARRING IS A GREAT WAY TO BRING THE FLAVOR FROM THE OUTSIDE TO THE INSIDE." —C.J. JACOBSON CLOCKWISE FROM LEFT: Charred Eggplant with yogurt dip, pine nuts, and citrus at Ema; The Promontory Paloma, with blanco and reposado tequila, lime, and hearth-charred grapefruit soda; and The Duck Inn's bone-in shortrib, with string bean ragù, charred onion soubise, and red wine sauce. SCENE TASTE TREND

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