Blue Ocean

Blue Ocean

4650 N. Clark

Chicago IL, 60640

What lies behind the entry doors of Blue Ocean is unimaginable. The abundance of space is striking; endless turns of brightly colored walls and a whimsical glow that adds to the illusory atmosphere.  Everything from the coral like light fixtures and the submerged seating style to the intricate seaweed pattern repeated throughout, create a dreamlike feel of dining in the ocean.

Hard to miss is the impressive wine selection that encompasses the entire entryway wall.  Led to our private table by the manager herself, both of the sushi chefs took an interest in immediately greeting us.  Our server Da was incredibly professional and personable, gracefully highlighting the specialties page by page. 

The carefully crafted beverage menu includes an extensive wine and martini list and up to 15 different flavors of sake available both by the glass and by the bottle.  The 2009 Kim Crawford Sauvignon Blanc is a favorite, especially when paired with sushi. This smooth citrusy wine is not very sweet neither too dry; holding a pleasantly bitter aftertaste with a lingering affect that almost begs for a re-up when it fades away.

Blue Ocean requires at least three more visits to adequately describe its capacities.  This past trip included a sampling of the seemingly succulent Filet Tataki as an appetizer; alternating layers of lightly flash fried filet mignon served over a bed of ponzu marinated cucumbers and lettuce.  

Octo Roll was the heartiest of the bunch, including a mass amount of spicy salmon placed atop tender octopus bits intertwined in the center of the roll.  

The blue ocean roll holds a combination of lightly battered spicy tuna, cream cheese, avocado, asparagus, shrimp, wasabi tobiko, and tempura crunch encompassed by a soybean sheet and drizzled with creamy wasabi and unagi sauce of a like consistency as condensed milk.

Refreshingly contemporary was the Ocean Drive signature roll; multiple triangular wedges including tuna, yellowtail, avocado, green bell peppers, cilantro, and spicy masago mayo, drizzled with chili oil and fresh lime juice.

Daily Blue Ocean’s Specials

Monday- buy 2 signature rolls get one half roll for free

Tuesday- All day happy hour 4 dollar maki

Wednesday- Buy 1 get 1 on any appetizer

Thursday- ½ off kitchen appetizer and ½ off

Friday- $2 dollar domestic beers

Saturday- ½ of bottles of beer

Sunday- Free edamame

Blue Ocean does offer a $5 dollar corkage fee if you prefer to bring your own beverage.

The following reviews are in pending...

• Sherry Wine Seminar
• Hiro's Cafe- Japanese and Korean
• Cozy's Rice and Noodle
• Chicago's Pizza
• Baladoche- Belgian Gelato
• Ponzu Sushi
• Kyozo Sushi
• Caro Mio
• Melanthios

Love Wine? But You Dont Know Why!

If you're anything like me, you've probably pondered down the wine aisle of a Binny's or a Trader Joe's and wondered to yourself, "Where the hell do I start? or Which do I put back?"  Because the wine industry is so vast, it's easy to get overwhelmed by all the options.  The best thing for you to do next time you find yourself in this situation is to give the wine experts an opportunity to shine a little light on you. I have yet to encounter a condescending "wine snob" and I'm even starting to question where the wine industry even fell victim to such a bad rep.  You may know nothing about wine, but the more exposure you get tasting and talking about it, the more likely you are to differentiate good wines from excellent ones.

From wineloverspage.com, I found some very very helpful information for criteria used to evaluate wine.

Look At The Wine

• Is the wine clear?
• Is it hazy? 
• Is the color appropriate? 
• Color should be consistent (deduction if discoloration around the edges of the glass). 
• Are there bubbles? 
• Is sediment present at bottom of glass?

 Smell The Wine

• Is it pleasant or unappetizing?  
• Put your nose close into the glass to better identify the smells

• Fruity: Citrus - grapefruit, lemon; berry - blackberry, raspberry, strawberry, black currant (cassis); tree fruit - cherry, apricot, peach, apple; tropical fruit - pineapple, melon, banana; dried fruit - strawberry jam, raisins, prune, fig.
• Vegetative: fresh - stemmy, cut green grass, bell pepper, eucalyptus, mint; canned-cooked - green beans, asparagus, green olive, black olive, artichoke; dried - haw-straw, tea, tobacco.
• Nutty: walnut, hazelnut, almond.
• Caramelized: honey, butterscotch, butter, soy sauce, chocolate, molasses.
• Woody: vanilla, cedar, oak, smoky, burnt toast, charred, coffee.
• Earthy: dusty, mushroom, musty (mildew), moldy cork.
• Chemical: petroleum - tar, plastic, kerosene, diesel; sulfur - rubbery, garlic, skunk, cabbage, burnt match, wet wool, wet dog; papery - wet cardboard; pungent - acetic acid (vinegar); other - soapy, fishy.
• Pungent: hot - alcohol; cool - menthol.
• Microbiological: yeast, sauerkraut, sweaty, horsey, "mousey."
• Floral: orange blossom, rose, violet, geranium.
• Spicy: cloves, black pepper, licorice, anise.

Taste The Wine

• Take a sip, swishing the wine around the mouth before swallowing
• Different flavors will be concentrated on different parts of the tongue, bitter in the back, sweet towards the front and acidic (or sour) along the sides
• Ask yourself if the flavor is consistent with the aromas
• Is there a lingering aftertaste? or does it cut off..
• Is the wine smooth, sour, sweet, or astringent?

Overall Impression

• Stop think and draw conclusions
• Is the aroma, appearance, flavor and total impression consistent?
• How does it compare with other wines?

 Detailed Tasting Forms Found @
http://www.wineloverspage.com/tastfrm2.htm

Six Ways Customers Tick Off Chefs

Atlanta Chef Ron Eyester Rants

Let me just tell you what a relief it was to find that I'm not the only rage-aholic in the hospitality industry! I've never read a more accurate depiction the attitude most industry workers share regarding ignorant diners!!! It's highly entertaining, and I'm sure none of you fit that stereotype! Hilarious! I promise!

Homemade Vindaloo Red Curry

For whatever reason, no matter how late or how last minute the circumstances are, curry is the one dish I never seem to dread to make. Tonight I decided at 8:00 pm while still in the grocery store that I would make curry for dinner! You're probably thinking, who even eats dinner that late... this is coming from an insomniac people!

Getting back to the point, in the hour and a half it took me to walk my groceries a quarter of a mile home from my ridiculously far parking spot, to the actual plating of the meal, not once did I feel it was taking too much time or effort. Below I've attached my very own recipe for you to test out in case you ever decide you're in the mood to make an elaborate ethnic meal!

Ingredients
1 handful of dried red chili peppers
1 yellow pepper
1 green or orange pepper
1 small onion
1 potato
1 can of lite coconut milk
2 fresh chicken breasts
4 or 5 tablespoons of whatever flavored curry paste you prefer (I like tandoori or vindaloo)
2 tablespoons of actual curry powder

Preparation

• Peel potato, cut into cubes
• In a small saucepan, bring water to boil
• Place potatoes in saucepan to boil until tender

• In another saucepan, bring water to boil and submerge both chicken breasts in
• Remove once chicken is cooked all the way through

• Bring 2 cups of water to boil in a separate large saucepan
• Chop both bell peppers and onion
• Place in large saucepan with boiling water
• Let boil 15 minutes, while stirring periodically
• Add boiled potatoes to mix
• Season with 2 tablespoons of curry powder
• Add a quarter can of lite coconut milk when water starts to reduce
• Add 2 tablespoons of curry paste
• Let vegetables reduce for 30 min, stirring periodically
• Once chicken is fulled cooked, remove from boiled water
• Using 2 forks, shred chicken in thin pieces
• Add 2 more tablespoons of curry paste, and another fourth of the coconut milk, stirring very fast to prevent curdling
• Let vegetables reduce another 10 minutes before emptying the rest of the can of coconut milk in the mix and adding a final tablespoon of curry paste.

The mixture is complete when most of the vegetables are reduced, and the mixture has thickened. Serve with store bought, or homemade nan bread. (Because I am kind of a health nut, Ironic I know considering I run a food blog, I usually substitute the nan for no preservative tortillas, corn or flour work. Store bought nan runs upwards 220 calories and over 40 carbohydrates... I'd rather have dessert or wine)

Chilean Syrah is a fabulous pairing wine for curry; the well balanced red wine tends to enhance the spices from the chilies and the curry paste.

Cassava **

Cassava
3338 N. Clark
Chicago IL, 60601

I baked these at home

Cassava will change your life, and quite possibly your waist line too. It's undoubtedly one of THE best kept secrets!  This newly opened South American specialty cafe on Clark features four different types of freshly baked, bite size cassava bread balls.  At first, the "sun-dried tomato and basil" was my favorite, then I sampled the "jalapeno and white cheddar" which had a pleasant little kick, but in the end, the original took first place.  Cassava uses a gluten-free flour free of preservatives, trans fats, and artificial coloring but the bread bites taste so good, you almost immediately feel guilty for eating them.  Expect a flaky outside and a warm, moist and stretchy consistency on the inside.

Since Cassava is found all over South America, it's often referred to as Pao de Queijio in Brazil, Pan de Yuca in Ecuador and Pan de Bono in Columbia. I didn't realize it then, but I had cassava bread for the first time when dining at Fogo de Chao, the Brazilian Steakhouse downtown, and I immediately fell in love with the doughy texture. For months I tried to figure out how to make this infamous bread but failed miserably in my attempt to emulate it using all sorts of flours. Thanks to Cassava, now I can have my bread without having to spend $50 at a steakhouse to get it.

Cassava bread is the perfect mid day snack; four bread bites go for 75 cents.  Also available now at 55 cents for four bread bites, is the bake at home option. I was so grateful to come across this place, I bought 12 cassava bites to share with my friends. Though many people took their bread and coffee to go, the peaceful atmosphere and free wifi available at Cassava make it very appropriate place to catch up on work.  Coffee lovers can quench their thirst on coffee and European style hot chocolate, while the whole fruit smoothies and cassava muffins are sure to satisfy anybody's sweet tooth. Cassava is a must in Wrigleyville; Jorge the owner was beyond hospitable and more than willing to explain the benefits of Cassava to those curious enough to wander in.

Lush Wine Bar

Lush Wine Bar
University Village
1257 South Halsted Street
Chicago, IL 60607
312.738.1900

For any curious baby winos out there, Lush Wine Bar may be the perfect place for you to establish a foundation, learn a thing or two about tasting basics, and get in touch with your inner Robert Parker (the leading wine critic in the United States).  This unpretentious bar encourages discussion and is more than willing to dish out historical facts about producers, farmers, and the vines themselves! Lush agrees that the best way to learn about wine is to taste as much as possible so why not come in on Sunday between 2pm and 5pm for complimentary wine tastings and the opportunity to mingle with fellow wine enthusiasts???

Mercat a La Planxa *

Mercat a La Planxa

638 S. Michigan Ave

Anyone who watches “The Iron Chef” knows that celebrity chef Jose Garces is behind this dimly lit Tapas style restaurant located in the highly esteemed Renaissance Blackstone Hotel. In its three year lifetime, Mercat a La Planxa has earned a James Beard Award and has easily become one Chicago’s most sought after Spanish restaurants.

Upon entry, Mercat a La Planxa resembles a circular sub-level auditorium where the guests appear to be the center of attention. The elevated aisle that wraps around the entire restaurant grants staff members optimum visibility of the center entertainment. Since Mercat a La Planxa has an open floor plan, every seat in the house offers a great view of Grant Park. Hard to miss is the 30 foot high, glass enclosed private dining room referred to as the “Lava Rhoda” and the massive multi-colored hexagonal designer pieces guiding the way to the downstairs lounge.

In the lounge area, I enjoyed a delicious glass of the signature red sangria. Joey, the bartender made a very personable impression sharing with me some of his career goals and aspirations.  If Joey was any indication of what the other staff members would be like, I knew it would be a pleasant night.

Upon being seated, it took over 10 minutes before we were even acknowledged by our “senior server”.   When he finally came to the table, he didn’t point out any featured items or new additions.  He neglected to share with us any of his favorite dishes and without so much as a proper introduction he asked us if we had been given enough time to order  (I didn't complain, I just took note).

Disappointed in the lack of menu presentation, we entrusted the Chef with his personal tasting menu, which included three wine pairings suitable for each course (i.e. $65 dollars per person without the wine pairings). If you take this route, keep in mind that the chef has supreme jurisdiction over what is delivered to the table, and the chef knows all..


Plus it's just an exciting way to challenge your palate and explore a new menu.  As long as you don't have too many crazy allergies, it can be rewarding to say you've tried something new and exotic.

Pan con Tomat

Chorizo Cantimpalo and Cana De Cabra

Paired with the first course was a citrus, crisp white Rias Baixas, 2006 vintage;  it enhanced the lime and garlic in the “pan con tomat” which is served as a complimentary starter relatively similar to traditional bruschetta.  Included in the first course was the “Chorizo Cantimpalo”; thinly sliced slivers of spicy cured meat served atop bread, “marinated olives”, and “Cana De Cabra” (a spreadable goat cheese, paired with thinly sliced apples and an accompanying balsamic strawberry preserve).  The “Truita De Patata” had an interesting texture and consistency. This Spanish omelette, is more or less a spinach and potato frittata with a saffron aioli drizzle.

Truita De Patata

Gine & Gine 2006 vintage, was the second course wine, a blend of Grenacha, Carinena, and Cabernet. Not to intimidate, but this is by no means a light wine, expect a spicy kick and a lingering aftertaste. So much to say about the “Datiles con Almendras”s; the combination of flavors in this sweet and savory treat was mind boggling to be sure.  Drizzled with a thick sweet sauce similar to condensed milk, but wrapped in juicy bacon, you can't decide if it's a dessert or something else… Regardless, these stuffed dates are well worth the confusion; it's living proof that bacon really does make everything taste better!

Datiles Con Almendras

Also noteworthy were the Creamy “Mixto Croquetas” stuffed with ham, chorizo, and romesco. Perfect in size, texture and consistency; savor them as long as you possibly can because they literally melt away before you you know it.   Shrimp on pizza? Oh Mercat's got it!  “Gambas Con Garbanzos” is a sweet, flaky flatbread pizza that’s topped with chorizo, shrimp, and a special garbanzo bean puree.

Gambas Con Garbanzos

Mixto Croquetas

Lamb lovers should consider the “Pelotas De Calabaza y Cordero”; A unique preparation of ground lamb, butternut squash dumplings, and tangy beech mushrooms.

Pelotas De Calabaza y Cordero

 

Though our server did sporadically come by, Josh the runner who essentially delivered all of our food had already won us over.  

Lentil salad with endive lettuce

The third course wine was a 2004 Yonna Tempranillo, a well balanced medium to full bodied red wine with a milder blend of spices.  The acidity of the wine paired well with the roasted tomatoes, and feta cheese in the warm lentil salad. The char grilled prawns were smoky but still tender and sweet in flavor. Last but not least was our juicy Black Angus rib-eye steak prepared borderline rare to med rare.   Absolutely no complaints here; moist, flavorful, perfectly season and served hot off the grill!

Black Angus Rib-Eye

The Arroz con Leche was the perfect finale to a well rounded evening; a light creamy vanilla custard, swirling bits of rice, garnished with a refreshing dollop of the finest peach sorbet.

Arroz Con Leche and Peach Sorbet

We sampled at least a fourth of the menu if not more in opting for the chef's tasting menu, but it wasn't a bargain.  Between the two of us, we racked up a $240 dollar tab, adding to it two more glasses of wine and a dessert.  If you're not very hungry, you're better off ordering a few dishes and perhaps a bottle of wine.  Mercat a La Planxa is an enchanted little place, with decadent tapas plates that combine unique flavors to create an exceptional dining experience.  

As delicious as the menu was, the service was less than satisfactory; I will be the first to say that I doubt I'll ever go back! If our server was considered a "senior server" I'm not so sure I dare take a chance on the newer ones.  

One star for Mercat a La Planxa

Taxim ***

Situated at the 1500th block of Milwaukee Ave, is Taxim; one of Wicker Park's newest misfits.  If not for the large hookahs perched above the host's stand, or the extravagant bronze tabletops and the plush velvet pillows backing the surrounding benches, Taxim (pronounced 'tax-seem') could easily be mistaken for a Greek Orthodox Church.  With its Cathedral style ceiling structures, rustic medieval light fixtures, and the impressive center display reminiscent of an alter, it's only a matter of time before you start praising executive chef and owner David Schneider on his skillful contemporary Greek menu.

In an attempt to expand people's perceptions of regional Greek cuisine, when David Schneider compiled his seasonal menu featuring seven small cold plates, eight small hot plates, and seven main entrees, he made a conscious effort to leave out (among other traditional dishes), the typical lamb gyros, and the predictable fried "saganaki", opting instead for "htapodaki" a.k.a. tender wood grilled octopus tossed with sweet caramelized red onions and the pastourma rubbed "duck gyro" prepared with the utmost attention, lightly seasoned with cinnamon, delicately tucked into a warm Pontian satz wrap, and drizzled with mint yogurt. Without exaggeration, it tasted like nothing else on earth.

Duck Gyro

Htapodaki- Wood Grilled Octopus

Our server directed our attention to the fabulous wine list that looked to be about three times the size of the regular menu if you can imagine that. Mark, our server, was so helpful; vividly describing what grape varietal each wine producing region of Greece was most famous for; what the temperate climates of each were like, the overall level of acidity, and unique flavors of Greek grapes. I was pleased to find that both he and our table shared the same preference for drier red wines so we went with the 2007 Tsantali “Metoxi” Cabernet Sauvignon, Limnio from Mount Athos.  Mark's only downfall was that he failed to mention that our selection was not one of the selected bottles to be included in the Monday special (50 percent off selected bottles of wine). Though we coughed up an additional $30 dollars, it was money well spent, because the wine was the perfect complement to what would come. It was a powerful, medium to full bodied wine that had a softening aftertaste as the night progressed.
 

 Though the "duck gyro" was the table favorite, the "paidakia me pligouri" a.k.a. "the lamb chops" were as succulent and juicy as could be; served with almond currant bulgur wheat pilaf, and marinated pepper salad.  Seafood lovers can feast their appetites on the "dodekanisiotiko pilafi me melani soupias"; think ample amounts wild Atlantic prawns, mussels, cuttlefish rubbed in a spicy tomato sauce, then accompanied with flavorful southeastern Aegean pilaf of inked basmati rice which was loaded with unidentifiable seasonings. The oven-roasted half chicken was anything but Falstaff; meaning half a chicken is really what you get people! Anything but simple; this dish is heavily infused with wild Greek oregano, and fresh savory; served with roasted fingerling potatoes.

Atlantic Prawns, Mussels, Cuttlefish, Aegean Basmati Rice

Half a Chicken

Believe it or not, we all managed to save some room for dessert, even after our royal feast. Upon Mark's recommendation, we ordered the "boughatsa"; a freshly baked phyllo pastry stuffed with creamy lemon custard, drizzled with honey, lightly garnished with powder sugar, served with two lemons on the side and four forks putting us to the challenge! The "boughatsa" was perfect in size, warm in the center, not too sweet or tart, and is closely related to the "dutch baby pancake"

Boughatsa


 

The Silk Mandarin * * .

The Silk Mandarin requires no advertising, no publicity, and little if any marketing. The reason for this, being that anyone who's stumbled across this mystical little spot, inevitably comes back for more, bringing with him/her, another dilettante with the curiosity and eagerness of a young child. Despite it's shared parking lot, The Silk Mandarin operates by its own set of rules, easily shying away from its surrounding.  Turn your cheek as this place smacks you in the face with it's impressive collection of plaques, awards, and recognitions plastered all over walls of its entry hall. In just 22 years of operation, the restaurant has received rave reviews from the Chicago Sun Times, The Daily Herald, North Shore Magazine, etc. 

“Best Chinese Food” Pioneer Express
“Best Chinese Restaurant” (9 straight years) North Shore Magazine
“Silver Platter Award” Food Industry News
“Reader’s Choice Award” Sun Publications
“At The Silk Mandarin the usual becomes the unusual” North Shore Magazine”
“Asian with a flair” The Daily Herald,
“A smooth style that seduces jaded diners with a promise of excitement and discovery” Chicago Sun Times

North Shore Awards (9 straight years)

Put to shame, I vowed never to underestimate the capacity of any restaurant, however big or small, be it a corporate chain or privately owned.  Guilty in thought, owner of the restaurant Lydia Tsai, walked us past an impressive rectangular fish tank, through the main dining area, and to our comfortable seated booth where we were immediately greeted by our server. Wu Wei, (pronounced, ‘euw’ ‘whey’) did his best to introduce himself; an admirable touch considering how little server/guest interaction generally takes place in oriental restaurants.  Because I didn't expect a wine presentation upon ordering, it came as a pleasant surprise to see Wu Wei approach the table eager to offer a sampling flight of my selected glass of Sur De Los Andes Cabernet Sauvignon, an Argentinean wine infused with hints of blackberries, wild cherries, and black currants. 

After what seemed like 30 minutes of me analyzing the menu and bombarding our poor server with countless questions, we finally decided on the sweet and sour seafood soup, the shrimp toast and the potstickers as our appetizers.  The presentation or the soup was unpredicable and was most hospitable.

Sweet and Sour Seafood Soup

From the large bowl of hot soup placed in the center of the table, Wu Wei filled our cups with the sweet and sour goodness, carefully scooping both of us a generous amount vegetables to the light broth. Each spoonful was better than the last, leaving a pleasantly luring aftertaste. I was most satisfied when I'd land a random shrimp, or a fully loaded mushroom combined with a swirling peas and a subtle piece of tofu. Thank God our phenomenal shrimp toast arrived when it did, else we would've been too tempted to continue filling up on the soup. Allow me to say, that the shrimp toast are without a doubt unlike anything you've ever tasted; they'd easily take first place in any pastry contest. An absolute must order here!!!  Expect 6 little wedges: fried crisp on the outside, doughy from the tender buttery shrimp mixed throughout the center. No complaints about the potstickers; powerful in flavor, served with a sauce so pertinent as salt is to a steak.

Shrimp Toast

Appetizers

My Formosa Chicken held both sweet and sour elements with chunks of pineapple, water chestnuts, baby corn, and green onion served with white rice on the side. Wu Wei quickly grabbed my attention when he used the word, “pancake” to describe the Mo Shu; I knew he probably meant to say something along the lines of a steamed rice paper wrapper.  Because there was no attached description, we didn't know what to expect when we ordered the Chicken Mo Shu, (which is available vegetarian, beef, and seafood style).  This dish  was unanimously on of our favorites. A uniqueness in it's preparation; Asian shredded vegetables, grilled and infused with a enjoyable smoky aroma, folded into a steamed rice wrapper. For lack of any sort of menu description, and in case you are allergic, you should probably know that this dish is loaded with Asian pickled cabbage, hidden beansprouts, grilled onions, carrots, and the added chicken.

At any rate, The Silk Mandarin, does not disappoint. The Mo Shu is a great choice for the health conscious, potstickers for the average Joe, and Shrimp Toast for EVERYONE! No excuses. Give your taste buds the ultimate reward they deserve.

Formosa Chicken

Mo Shu

If if sounds too good to be true, It probably is. Though we had such a fabulous experience at dinner time, I wanted to try the lunch buffet to get a better grasp on ALL The Silk Mandarin had to offer. I arrived at 1:30pm, two hours after open, and an hour before lunchtime close. I was flattered that Wu Wei happened to recognize me and that he was much more open this time, offering his wealth of knowledge with little if any prompting from my end. Wu Wei insisted we pass on the buffet claiming most of the food was dead, dry from sitting out so long.  I should have agreed with his opposition upon first glance, or even after the first couple samples, but I committed myself to the crappy buffet so I followed through :(. The buffet does not convey the quality of this restaurant's menu in the slightest. Please do yourself a favor, and just say no to the God awful buffet unless your level of satisfaction lies in fried egg rolls, the crunchy green beans and the red bean paste stuffed sesame ball, the only three selections worthy of consumption. I will say though, the sesame seed balls were damn good! I only had three or four of the perfectly prepared treats.

Portion of Buffet

Wu Wei could see how much I liked them, and packed the last three sesame balls for me to take home to my momma! Definitely a nice higher touch.

Sesame Ball

If it weren’t for the terrible buffet, I would easily rate this restaurant 3 stars; but that requires perfection. The Silk Mandarin gets 2.5 stars for regular dining food quality, personalized service and above average hospitality.

Sapori Trattoria **

Monday family night at Sapori Trattoria is the quintessential essence of Italian style dining. I would be lying if I didn’t say I had one of one of the best dining experiences at Sapori Trattoria. Upon entry, executive chef and owner, Anthony Barbanente, personally escorted us to a lovely patio table, directly under a winding string of incandescent lights, where warm crusty bread and extra virgin olive proactively invited us to indulge.

The warm summer breeze called for a cold refreshing wine that would pair well with our selected dishes. Eli, our self-educated wine connoisseur, provided us with a number of accommodating suggestions as well as various wine samplings. We decided on an Argentinean Malbec Corte C-VistAlba, a beautiful rose, meant to enhance the different sauces in our Cappellacci all'Aragosta (described vividly below), the Gnocchi al Brivido, and finally our Bass a la Piccata.

Each appetizer came in courses; we were given the perfect amount of time to savor each taste. The tomatoes in our bruschetta were red and juicy; they very easily could have been handpicked out of Barbanente’s grandfather’s garden in his hometown Puglia. To say that the Calamari Griglia was phenomenal would be an understatement. One can expect a perfectly grilled squid served a top a well-balanced balsamic vinaigrette, accompanied by roasted red peppers; I doubt I could ever go back to eating fried calamari. Brace yourself for Barbanente’s towering Caprese salad sure to impress; slices of moist mozzarella perfectly sandwiched between alternating layers of tomato slices stacked into a hillocks formation.

If you’re not already booking a reservation to Sapori Trattoria, I’m sure you will after hearing about the Cappellacci all’Aragosta; a perfect conglomeration of sweet, lobster stuffed pasta, tossed in a light creamy tomato sauce. The pesto gnocchi held a strong consistency, a powerful sauce infused with ample basil; and quite possibly the tastiest sun-dried tomatoes I’ve ever have. The bass was not a hit for me; however my team players seemed to enjoy the mild flavors it offered.

For dessert, we ordered the Pana Cotta, a signature Italian treat. I would describe it as a cross between smooth Nutella fudge and Jell-O. For no particular reason, we were offered a complimentary piece of tiramisu and three accompanying glasses of sparkling dessert wine.

I was so impressed with the Monday Family Night theme at Sapori Trattoria, that I was compelled to check it out again during “Tuesday in Tuscany”. Choosing to sit inside this time, I was able to gain a better perspective on the ambiance of the restaurant. I was able to appreciate the live jazz exclusively offered on Tuesdays. The atmosphere indoors was much more reserved and conservative compared to the patio seating though that didn't stop up from taking full advantage of the featured tapas menu.  Spicy polenta fries, savory mushroom risotto, and succulent beef ribs were our tasty tapas selections. The julienned sweet potato shavings accompanied with the beef ribs were so flavorful; they could have easily passed for a self standing tapas dish.

Tuesday tapas are offered at an amazing price with small plates ranging anywhere between $4.99 to $8.99. Vhino Verde was the wine selection for the evening; a dry white wine with a unique citrus lime twist. Not only was the bottle was affordable, but it was the perfect pairing for tasty tapas dinner.

For anyone who’s looking for an authentic Italian dinner, with exceptional hospitality, and countless higher touches, Sapori Trattoria is for you. Eli, our server, was personable, and welcoming; his recommendations were of impeccable taste. I will definitely be revisiting this magical restaurant especially for “Wine Tasting Wednesday”!

The Sultan's Market

With a name like, The Sultan’s Market, you can expect there to be a significant amount of traffic or at the very least a stop and pause, “What’s that all about” response? Metromixchicago readers gave this place 4 out of 5 stars; so needless to say, I had to check it out for myself. To give you a bit of an overview, The Sultan’s Market is a local Lincoln Park dine in/carry out type of establishment and it falls in the category of Middle Eastern/ Mediterranean style cuisine. From what I’ve heard, parking is much more accessible at the Wicker Park location. To your advantage, The Sultan Market is BYOB and their most expensive item is under $9 dollars.

According to spicedepot.com, Drier fruitier wines like Riesling and Chardonnay pair well with mezzas or (appetizers) and fruitier more mild flavored red wines like Beaujolais, Pinot Noirs and Merlots tend to complement many of the main courses. Common spices used in Middle Eastern cuisine include, cumin, nutmeg, cardamom, coriander, ginger, tumeric, sumac, baharat (blend), caraway, anise seed, allspice and cinnamon. Lamb and chicken schwarmas are among the most predominantly ordered cuisines among patrons. Expect an extensive salad bar featuring a variety of vegetables not limited to: marinated artichokes, toasted cauliflower, fresh mozzarella, tasty feta cheese, and flavorful sun-dried tomatoes.

Popular mezzes (or appetizers) are hummus, savory phyllo pastries, baba ghanouj, and stuffed grape leaves. I’ve had the privilege of tasting all but baba ghanouj at The Sultan’s Market. The hummus was perfectly seasoned; I wouldn’t add or eliminate a thing. The flatbread is ordered from a local bakery off of Kedzie Ave, and it just so happens to be one of the most recognized bakeries in the city of Chicago. The lamb was on the drier side, but everything else compensated for the lack of meat quality.

Though the restaurant only seats a comfortable 12 on the inside, it didn’t seem to deter people from waiting in line. Customer service at The Sultan’s Market for the type of establishment it is, was phenomenal; product knowledge was there, sincere recommendations, and chill atmosphere.

It’s too soon to rate The Sultan’s Market, but they definitely win points on authenticity, friendliness, and affordability; three of the most important criteria for consumers, if you ask me.

Cork Break

There’s probably a reason people insist on ordering the same entrée at their favorite restaurant, or in taking the same route home every day, or in avoiding change at all costs. Most recently I’ve been wanting to expand my wine palette so every now and then, (and by that, I mean, at least two or three times a week) I’ll stop off to peruse the wine aisle at the most conveniently located wine/liquor store on my drive home from work.

Tonight, Ecco Domani’s 1996 D’ Alberta as well as a 1997 CabSauv struck my attention. When I got home, I went to open the goods and the cork broke with little, if any abrasion on my part. At first, I was horrified at my sudden inability to successfully uncork a bottle of wine, especially being in the hospitality industry for quite some time now. Gaining control over the situation, I managed to pour myself a glass of the brownish, pinkish, foul smelling wine. Now, I’m no wine connoisseur, but even I can decipher a quality wine from one that has long exceeded its shelf life.

I thought, maybe the CabSauv would make up for the first flop. Negative; I had my mom open the bottle just to make sure it wasn’t in fact an inaptitude I may have. The same freaking thing happened!! You can only imagine my distaste for Ecco Domani at this point.

I did discover a great bottle of wine while rummaging through the garage; Carmen’s 2006 Syrah, a red wine from Chile. It poured a beautiful deep purple red color; infused with black cherries, blueberries, and cassis. The hints of leather and spices lay remnant following each sip. Considering my immense disappointment in my attempt to try an older vintage from an unfamiliar winery, Syrah blew me away. It really made up for the first TWO flops. I’d highly recommend sampling this red wine next time you are tempted to reach for the usual bottle of Merlot or Cabernet.