All Mash Cities have a certain charm, but Chicago is the city I had the most trouble saying goodbye to. Diverse neighborhoods bleed into each other ripe with unique and delectable restaurants serving fall inspired dishes with a laid back feel. I haven’t experienced this concentration of incredible eating locales in any other city but the one I reside in. The array of talented chefs that grace this town are not doing anything incredibly different than other cities we have visited along the Mash, but they are doing it consistently, creatively and collaboratively across the board. The “Shi” is an artistic metropolis with a true neighborhood feel, offering as many cultural perspectives as The Bean (Cloud Gate) itself. Steel bridges connect this lakeside city and add as much character as the myriad restaurants we frequented.
Lake Michigan provides a gorgeous city backdrop, but it also creates the brisk winds and chilling temps that make Chicago one of the coldest cities in the country. I think the chefs there understand this better than others and truly value the short growing season, preserving the rich bounty for the cold months to come, and honoring the fresh ingredients in a simple, yet sophisticated manner. The network of chefs that I encountered was truly inspiring, and everyone seemed to know everyone creating a culinary community that spans many bridges.
Slow supper prep at Found restaurant reminded me of Chris Sheppard’s kitchen (at Underbelly, Houston), with more preserves and pickles then I could imagine. The walk in refrigerator boasts a rainbow of pickled produce that could have easily been an installation at the Museum of Contemporary Art. Packed Mason jars abounded like the preservation kitchen at Blackberry Farm, as captivating as the amphitheater and BP Bridge in Millennium Park, by architect and artist Frank Gehry. Nicole Pederson might be a pickle queen but she sure knows her way around rabbit rillettes, and presses a mean goat pate that tastes of barnyard and pistachio, a perfect accompaniment for one of our Ghost Bottles of Crochet Rouge Riesling. Combined with pickled sausage, fresh made mustard, and sweet but tangy plum butter. This course and many others demonstrated the typical style of many of the chefs we encountered, with a full understanding of local ingredients and a playful, yet traditional approach.
Small Bar’s rabbit pate, marmalade, and parsley salad also accented the nuances of Crochet Rouge Sauvignon Blanc, expertly prepared by Executive Chef Justin White. Ghost Bottles graced the tables at both of our meals, but Carnegie Special 175th Anniversary Porter was most appropriate in capturing the essence of our 1883 World Fair Slow Supper feast, and a perfect accompaniment to the dramatic reading by Paul Durica, author of Chicago by Day and Night, as well as the delectable poached pear and sponge cake it was served with.
Our week of Mash events melded perfectly with the intoxicating energy of Chicago, from its many farmers markets, artistic and thoughtfully designed green spaces, diverse neighborhoods, talented chefs, and impressive architecture. From Longman and Eagle, to Lula café, Nightwood, Fat Rice, Little Goat, there were more great restaurants then I could imagine, or find time to eat at. Whether sitting in a hole in the wall Mexican place on the east side, dining on Randolph street, or out in Evanston you can be sure that Chicago’s food scene will leave you satiated, smiling, and extremely impressed. I just hope your stay is longer than mine. I am in agreement with my cousin Ari, Chicago may be the greatest city in the country, at least four months out of the year. I hope your larders are packed for the remaining eight months. Stay warm Chicago, can’t wait to see you next year!Back to all blog posts