Pork belly eggs Benedict and stuffed toast. What more do you need from a breakfast restaurant? The Breakfast Club has been around for 25 years – it’s time for breakfast lovers to discover this Zagat Rated and Michelin Guide Recommended gem || 1381 West Hubbard St.
Overdue curiosity brought me and my lovely date to g.e.b., where we sampled the olive antipasti, oysters, beef tartar, house potato gnocchi, and the stuffed beingnets. The meal surpassed my expectations and was a complete delight for its meticulously careful preparation and service. The timing between dishes was perfect, the separation of flavors was exciting in every bite, the staff was concerned but not skittish, and finally, the easy-going grappa concoction and our favorite music colored the mood.
g. e. b. || 841 w. Randolph st.
Pulled Pork Special || 941 W. Randolph St
The mocha flan at Vera pairs with moscatel sherry, and is just right after a lobster paella dinner.
Logan Square in one picture; Fat Rice and Scofflaw dominated for Best New Restaurant and Best New Bar respectively, while Bang Bang Pie Shop took Best New Sweets Shop and Revolution Brewing for Best Chicago Microbrewery. #winning.
Treat yo’ self. The English Breakfast at Au Cheval comes correct.
The Snit is strictly a mid-western thing that originated in Minnesota, where a small portion of beer is served with a Bloody Mary. The Rhinelander shorty is a perfect compliment to the PQM version made with Tito’s Vodka.
Carmel Market is the largest fruit and vegetable market in Tel Aviv, and is the place to sample the city’s local specialties and truly understand its culinary culture. Lunch at Basta was one of the most memorable meals in my recent travels, featuring (clockwise) you know, vegetables, spices, lardo, grouper sashimi that had been swimming in the Med that morning, and finally, the creamy crab pastry.
Basta
4 Hashomer St. Tel Aviv
Tel. 03-5169234
Not sure what to expect from Little Goat? For one, a diner with a pulse! The combination of blaring 90s rap, the bliss associate with a very recent and highly anticipated opening, and the joy of savoring faces among patrons has the staff dancing in groups at any given moment. When they’re not dancing, they’re passionately describing how the burger meat was sculpted and what to expect from your relationship with your beer. Truly a fun dining experience, and that’s not just the boo boo baise or the goat chili talking.
