Street Smart Chicago

Duck Soup

Food & Drink, Lit No Comments »

9781416556688By Michael Nagrant

He might eat foie gras on occasion, but even if you’re an animal-rights advocate, there’s no question that Mark Caro is a great human being.  The Chicago Tribune scribe and author of the new book “The Foie Gras Wars” gave a reading at Borders in Lakeview last Thursday. He opened the affair with a duck joke told by his young daughter, which engendered a bout of crying from his other daughter who was a tad jealous of her sibling’s moment in the limelight.

As the father of a 2-year-old, I’m pretty sure I would be terrified and would be shuttling off my son in a similar moment.  Instead, Caro gallantly humored his daughters, and continued to allow their occasional involvement, while he entertained with rapturous story and smartly answered questions for over an hour. Read the rest of this entry »

Beef Bailout: Mr. Beef must be kept in place

Food & Drink, River North No Comments »

mrbeefRiver North’s Mr. Beef Deli has been serving Chicagoans beef sandwiches for thirty years. Its walls, decorated with old and new album covers, movie posters and autographed celebrity photos, testify to both its age and enduring popularity. In a much-publicized crisis, Mr. Beef is facing foreclosure. Unable to get a new line of credit “in these economic times,” the sandwich shop may be forced to shut its doors. Read the rest of this entry »

My Favorite Things: Oprah Diet Edition

Food & Drink 1 Comment »

By Michael Nagrant

Well now that Oprah’s declared herself a fatty again and is back on the Bob Greene Best Life diet, you can bet she probably won’t be sharing any food finds during her next favorite-things segment. Have no fear. Though I’ve declared myself a fatty seven times over, I’m always here for you with the latest and greatest of my fabulous food favorites. Enjoy.

red-salt-w-packaging-400x310John Kelly Chocolates—Salted Caramel Truffle Fudge Bars—johnkellychocolates.com
I know that recommending $5 two-ounce chocolate bars in this economy is a lot like telling you to invest all your money in real estate or stocks right now, but trust me, when things go south on those other two investments, these bars will save you from jumping into the Chicago River. Due to a pretty bare bones Web site, I can’t tell you if these bars are organic or local. But, then again, these bars are so good Read the rest of this entry »

Wing It: West Loop Gets Hot

Events, Food & Drink, West Loop No Comments »

A man stands huddled with a group of his friends in the middle of the crowded Bailey Auditorium with sweat pouring down his face. “I like spicy foods but this wing is evil incarnate,” he says wiping tears from his eye with barbeque stained hands, to his girlfriend who’s chugging an MGD to quell the burning in her mouth. Read the rest of this entry »

Big Cheese: Organic School Project gets unhealthy

Events, Food & Drink, News etc. No Comments »

moxieAt a fundraiser for the Organic School Project, everyone mills about Goose Island Brewery, shoveling in spoonful after spoonful of mac ‘n’ cheese, throwing back brews and enjoying one cupcake (and then another). A wellness program created by Chef Greg Christian that works with the Chicago Public School System to get kids eating healthier, OSP plants organic gardens at schools, teaches youngsters about nutrition and works to combat obesity. Everyday, OSP provides Alcott Elementary with all organic, natural and made-from-scratch lunches.

This information, coupled with the images being continuously broadcast from the Goose Island TVs of OSP children eating organically and working in gardens, endows one with a creeping sense of guilt. Shouldn’t this event practice what it preaches? Nah, let’s try the Mac-tini. The Adam Seger-designed mac ‘n’ cheese-inspired cocktail made with cheddar cheese, maple syrup, fresh lime juice and CapRock vodka, flies off the bar and down the throats of fundrais-ees with surprising speed. Read the rest of this entry »

Sweet on Senegal: Café Senegal brings West African cuisine to Chicago

Food & Drink, Rogers Park No Comments »
Debbe

Debbe

By Michael Nagrant

I don’t know if Diaw Sow, owner/chef of Café Senegal in Rogers Park, has seen “Field of Dreams,” but she clearly doesn’t agree with the movie’s tagline that if you build it, they will come. Or, rather: if you cook it, they will come. Because the restaurant is so new and because of her concern for freshness, she’s waiting for customer traffic to increase before she expands her selection. As a result, though her French-inflected West African-style printed menu features forty or so items, you’ll likely only be able to order a handful on any given night.

This reflects a smart business move from a serial entrepreneur. Though Sow emigrated from Senegal in 1996, she’s already run three local businesses, including a grocery store and a hair-braiding operation. But this new project is her true passion. While the restaurant opened recently, Sow took a sanitation certification course seven years ago, because she knew she’d always wanted to cook professionally. Because her food is so good, my only lament is that she waited so long.

My initial impression of the restaurant belied any kind of quality cooking. Though Café Senegal is a clean spot lit up by a gigantic wall mural of a neon-hued sunset, the dining room is also smaller than a high-rise studio apartment. Art sat on the floor waiting to be hung, and there was an empty hot box on the back counter, the kind you might see filled with desiccated “hot” pretzels or pathetic pizza puffs. And, when my wife, son and I first entered the restaurant, for one short awkward moment, Sow, her two daughters and another older woman looked us up and down like a couple of elderly tourists who’d just set foot in a Hells Angel’s hangout.

The awkwardness turned out to be a touch of panic because they’d just served the last of their signature dish, ceebu jen. Ceebu jen, aka rice and fish stew, is to Senegal what deep-dish pizza or Italian beef is to Chicago. As a national dish, there are also as many recipes for ceebu jen as there are active Senegalese political parties (eighty-plus). Sow’s version is made with eggplant, carrot, cassava and white cabbage and tomato. Unfortunately we’d have to come back to sample it.

But that didn’t matter, after what I know now, if Sow only had one dish and she said it was made from old shoe leather, I’d trust her instincts. Fortunately, our options were quite a bit wider than braised animal hide, and we started with a generically named “beef patty.” Featuring a flaky-puff-pastry-half-moon filled with ground beef and peppers, it’s Senegal’s version of an empanada. But by any standard the light crust and full fruity and fiery-peppered beef make this the best empanada, Latin American-based or otherwise, that I’ve had in Chicago.

We followed that with a set of Nem. Though the dish sounds like a government agency or obscure stage of the sleep cycle, Nem is actually what would happen if you pan-fried a Vietnamese-style spring roll. Sow’s version is a flavor torpedo of crispy, charred rice-paper conucopia oozing with scallions, glass noodles, egg and chicken.

While waiting for our main courses, the older woman in the restaurant entertained my unruly 21-month-old son by dancing with him to the house music and convinced him to call her grandma. She stopped only when a young man came in to purchase some African Black Soap (apparently Café Senegal doubles as a retail beauty operation). While “grandma” stepped out to get change for the man, he told my wife and I, “This is the good stuff, it’s way better than Proactiv. It’ll get rid of blemishes and everything.”

As I dug in to a heaping plate of Debbe—peppery, grilled lamb topped with a sweet vinegar-tanged salad of olives, onion and tomato—I thought, man, that’s good news. Maybe I won’t have to endure those horrible infomercials of Lindsay Lohan, Jessica Simpson and Puff, err, Sean Diddy Combs rehashing their horrible acne drama anymore. The Debbe was followed by Yasa Ginar, a succulent sweet-spiced stewed-chicken perfumed with lemon and smothered in caramelized onion.

Though Sow learned to make these great dishes from her mother, she is no weekend warrior. She’s a full-blown culinarian with a mastery of flavor and balance. The lack of a full menu here is actually a blessing that allows her to guide you, and you wouldn’t want it any other way. The only thing mother-like at Café Senegal is that Sow cooks meals to order and entrees take forty minutes or so, but that just leaves you time to do a jig with “grandma.” Whether Sow believes it or not, I’m pretty sure “they” will come. Just to be sure, you better head on over now.

Café Senegal, 2131 West Howard, (773)465-5643

Bowling for Eats: A few tips for catering your Super Bowl party

Food & Drink, Hermosa, Lincoln Square, Lower West Side, Pilsen, Roseland No Comments »
cemita-009

Cemita

By Michael Nagrant

Unless you want to be branded a Detroit-Lions-like Super-Bowl-party-throwing loser, you better stay away from the powdered French-onion soup-mix dip this year. Sure, all your friends suggest that the real reason they come over is for your drunken bonhomie and so they don’t have to talk to their cat when they make fun of bad commercials that cost so much that you could bail out a small auto-maker or a mortgage bank with their budgets. But, watch your guests closely and you’ll likely spot a grimace when they spy an appetizer table flowing with cream-cheese-and-veggie-slathered Pillsbury-dough veggie pizza or a crusty tomato-topped jar of Pace picante. But don’t despair, beleaguered ball-lovin’ brethren, in these tough economic times, there are still plenty of affordable tasty party-eat alternatives.

Little Hotties, Take Me Out, 1502 West 18th, (312)929-2509
Though Buffalo wings are a perennial favorite, we believe that chowing down on the tired Buffalo wing gives tacit approval to the Buffalo Bills’ Super-Bowl-losing ways. And trust us, giving up the treasured neon-orange-hued treat invented at Buffalo’s Anchor Bar won’t disappoint the city anymore than Scott Norwood’s Super Bowl XXV wide-right missed field goal with eight seconds left. Better to back a true champion and Super Bowl XL MVP like the Korean-American receiver Hines Ward, who despite a nagging knee sprain is expected to play in Sunday’s big game. The only proper way to salute his courage is raise one of these spicy, garlic-soy hot wings originally invented on a mostly Korean stretch of Lawrence Avenue by Chinese immigrant Nai Tiao at Great Seas restaurant. Best of all, owner Karen Lim and her cooks remove one of the wing joints and push all the meat up to the top—lolli-pop style—so you can keep one hand free for that sloshing suds-filled Solo cup while you dine.

Lumpia and Tocino, Isla Pilipina, 2501 West Lawrence, (773)271-2988
Speaking of Lawrence Avenue, this storefront puts out a Thrilla’ in Manilla-quality egg roll, aka lumpia, or succulent deep-fried fingers filled with oozy garlic-slathered pork, along with a citrusy dipping sauce. A party tray of 100 ($25) might sound like a lot, but no one’s counting calories on game day and rest assured these crispy golden batons will disappear like McDonald’s French fries. Of course, nothing follows a serving of pork better than more pork, and you’d be remiss if you didn’t also walk out of here with a heaping portion of Tocino, deep-fried pork nuggets glazed in a sweet smoky sauce touched with a hint of what tastes like (though they assure me the goose liver gets nowhere near the glaze) foie gras fat.

Sheet pizza from Italian Superior Bakery, 933 South Western, (312)733-5092
Sure Domino’s will be there in thirty minutes, but after one bite of their cardboard crust and substandard sauce, you’ll be regretting your decision for thirty days. Avoid the Noid and hit Superior Italian Bakery instead. Founded in Ozone Park in New York City back in the 1930s and relocated to Chicago’s Little Italy in the 1940s, SIB is more traditional than the Arizona Cardinals’ losing history and the Pittsburgh Steelers’ winning ways. These days, only the second family to ever own the place, the Saccamenos, are making touchdown-worthy bakery-style sheet-tray pizzas. While we got no beef if you top yours with onion and sah-sidge, we implore you to check out the basil, tomato and fresh ricotta (made by a local neighbor lady).

Cemita Atomica from Cemita’s Puebla, 3619 West North, (773)772-8435
Everyone needs a sammie at their Super Bowl party, but not just any sinking submarine will do. Try the cemita atomica, a porcine dream of breaded, thinly pounded, deep-fried pork cutlet, a slice of lean ham, spicy chipotle-drizzled enchilada and fresh mozzarella-style string cheese from Oaxaca piled on a freshly baked sesame-studded roll. Despite the fact that pork fat runs in equal flow with the blood in my circulatory system, know that I laud the sandwich not for its piggy way, but because it is truly one of Chicago’s best.

Dessert Donuts from Old Fashioned Donuts, 11248 South Michigan, (773)995-7420 and Glazed Donuts Catering, glazedchicago@gmail.com
For those of us who grew up on crullers culled from commercial bakeries like Dunkin Donuts, the deep-fried apple fritters at Roseland’s Old Fashioned donuts dripping in tooth-enamel-threatening glaze will make your heart sing or give out, whichever comes first. The fritters are so big, just cut them like apple-pie wedges and enjoy. If your crew is looking for more of a one-stop drinking and eating option, Kirsten Anderson of the underground handmade donut factory, Glazed Donut Catering, recently cooked up some Irish Car Bomb and Champagne Chambord (raspberry liqueur) donuts for New Years. While her flavors change each week (Maple Bacon and Chinese Five Spice chocolate last week), maybe if you ask really nice, she’ll whip up a Miller-Lite-malted version for you.

Starry Trek: On a cold and drizzling Saturday Night

City Life, Essays & Commentary, Food & Drink, Pilsen No Comments »

You tell your buddy before it all begins: “Tonight something bad is going to happen, I can feel it.” He tells you that you say that every night. You tell him that tonight, you mean it.
Read the rest of this entry »