2 Sparrows

2 Sparrows

http://2sparrowschicago.com/

553 W. Diversey

Chicago, IL 60614

January 2012: A quick brunch with my brother, sis-in-law, and awesome twindians took us to 2 Sparrows in the Lakeview neighborhood. This place is amazing, great service/staff, fantastic food and even better cocktails. Not too many pictures were taken, as we were too into the food, but I must share the following. Enough said.

Left: Maple Bacon Donut / Right: Fois Gras & Cherry Compote Poptart

Bloody Mary with Beef Jerky

Yusho

Yusho

http://yusho-chicago.com/

2853 N Kedzie Ave 

Chicago, IL 60618

January 2012 was epic because I got a chance to try one of Chicago's top restaurants, Yusho. Yusho means to encourage one to celebrate with good wine at a banquet, and damn was it a celebration. "Street food is the great equalizer—no glamour required. Yakitori, when well-executed, is about the simple flavors of authentic street food. A hot grill provides intense flavors from seasonal proteins and vegetables, grilled to order over a chattering, hissing fire." The restaurant is the latest venture for Chef Matthias Merges, who previously was the executive chef at Charlie Trotter's.

Pisco Punch
don cesar especial pisco, sencha, pineapple & umeboshi gomme syrup, lemon

In Savoy We Trust
herencia reposado tequila, mezcal, lemon, quina bianco, essential oils, cardomon bitters

Hemingway in Hokkaido
crusoe white rum, rhum agricole blanc, maraschino, nigori sake, lime, grapefruit

2x Fried Chicken
kanzuri, matcha, lime

Steamed Buns with Short Ribs, Bok Choy Kimchi, Peanuts

Gobo Root 
sesame, asian pear, persimmon

Duck Confit Takoyaki

Maitake Mushroom
egg vinaigrette, dashi gelée

Filet Mignon with Shishito Peppers

Chicken Wings
bonito salt, lime, Thai chile

New Culture
redemption rye, rhubarb, lemon, vermouth di torino, abbott's bitters

Japanese Pork Rinds

Pork Belly with Kimchi, Black Garlic, and Crosnes

Soft Shell
fennel, zucchini, yuzu

Leeks
tart miso, crispy shallots, Marcona almonds

The Commanders Palace

The Commanders Palace

http://www.commanderspalace.com/

1403 Washington Avenue
New Orleans, Louisiana 70130
at the corner of Coliseum Street in the Garden District

Let's start with some historical food porn:

In August 2011, I spent a lovely weekend with my ladies in New Orleans, LA celebrating mine and the fabulous Chloe's birthdays. There was much debauchery and some blurriness, but one of the highlights was brunch at the famed Commander's Palace. Known for their "inventive modern New Orleans cooking [that] coexists with Haute Creole," this place is the epitome of New Orleans cuisine. I also must add, this place has 25 cent martinis. No joke.

The entrance is adorned with these amazing paintings that had sewn accents.

Bloody buddy!!! The Yellow Heirloom Tomato Bloody Mary is the perfect way to cure that Bourbon Street hangover. (Local tomatoes from Covey Rise farm blended with crushed citrus and New Orleans spice ~ Finished tableside with “ice block” vodka)

Table side vodka topper for your Bloody Mary.

The jazz band serenaded us while we dined.

More Bloodies :)

Summer Melon Brunch Parfait (Local red & yellow watermelon, honeydew, and sweet Mississippi cantaloupe, in a crisp pecan tuile with Midori melon mousse housemade granola, and vanilla spiced honey)

 Turtle Soup (A Commander’s classic ~ Finished tableside with a splash of sherry)

Eggs Couchon de Lait (Two farm fresh eggs over slow smoked shoulder of pork with warm buttermilk biscuits, mushroom fricassee, and spicy tasso hollandaise)

I can't remember what this was that Chloe ordered, but damn it was good.

“Black & Blue” Pancakes (Blackberry jam, summer blueberries, & savory buttermilk pancakes with white chocolate, roasted pecans, whipped Creole cream cheese, and warm Southern Comfort cane syrup.

Creole Bread Pudding Soufflé (“The Queen of Creole Desserts” ~ Warm whiskey sauce added tableside)

 Stone Fruit “Shortcake” (Sliced Alabama peaches, plums & nectarines Louisiana brown sugar & Makers Mark bourbon with peach & roasted pecan coffee cake, whipped Chantilly, and cinnamon Dixie Crystals)

Hello

Hello to you, Interwebs people! After many friends expressing that they would like a venue for my various exploits/mass amounts of food porn, I've decided this would be the best. So please enjoy as this short indian journeys through life, enjoying every plate possible.

Rima