Sidecar Bar and Grille – Toronto – 2014 10 27

27 Monday Oct 2014

Tags

Aioli, brioche, Butter, buttery, Caesar Salad, Caesar vinaigrette, crisp, crispy, croutons, Douro, Duck Confit, Duck leg, fingerling coins, fingerlings, Foie Gras, Fresh, fresh asparagus, Frites, Garlic, garlic butter croutons, gazpacho vinaigrette, golden frites, grilled, half chicken, hearts of romaine, House bread, lardons, natural jus, olives, Pan Roasted.Chicken, pancetta, Portugal, Prepared Daily, Roasted.Root Vegetables, Romaine, Seared, Smashed, Soup, spread, Sriracha, sriracha aioli, Steak, tiramisu, top sirloin.hand cut, Tuna, Vila Regia, vinaigrette, Vinho Tinto, White Bean, white beans, yellow fin

Duck Confit – Crisp Duck Leg, White Beans, Lardons & Roasted Root Vegetables

Sidecar Bar and Grille

Little Italy/Portugal Village 577 College Street Toronto Ontario M6G 1B2 +1-416-536-7000

$$$ American, Bistro Romantic, BYOB, Outdoor Seating, Private Parties
Payment Visa, MasterCard, AmEx, Bank Cards

Hours
Open 7 Days a Week for Dinner
5 pm to 10 pm – bar is open later for cocktails
Sunday to Wednesday SIDECAR offers a $25 prix fixe menu

Twitter: @Sidecar_Toronto

Sidecar Bar and Grille Reservations via Opentable.com

: House bread and white bean spread

: House bread and white bean spread

: Vila Regia Douro 2013 – DOC Vinho Tinto – Portugal alc. 13% vol. $28

: Vila Regia Douro 2013 – DOC Vinho Tinto – Portugal alc. 13% vol. $28

: Seared Foie Gras on brioche

: Seared Foie Gras on brioche

: Seared Foie Gras on brioche

: Soup – Prepared Daily

: Soup – Prepared Daily

: Caesar Salad – Fresh hearts of romaine, pancetta, garlic butter croutons Caesar vinaigrette

: Caesar Salad – Fresh hearts of romaine, pancetta, garlic butter croutons Caesar vinaigrette

: Seared Yellow Fin Tuna – Fingerling coins, olives, gazpacho vinaigrette

: Seared Yellow Fin Tuna – Fingerling coins, olives, gazpacho vinaigrette

: Pan Roasted Chicken – Crispy half chicken, smashed buttery fingerlings, fresh asparagus, natural jus

: Pan Roasted Chicken – Crispy half chicken, smashed buttery fingerlings, fresh asparagus, natural jus

: Steak Frites – Grilled 8 oz. top sirloin. hand cut golden frites & sriracha aioli

: Steak Frites – Grilled 8 oz. top sirloin. hand cut golden frites & sriracha aioli

: Duck Confit – Crisp Duck Leg, White Beans, Lardons & Roasted Root Vegetables

: Duck Confit – Crisp Duck Leg, White Beans, Lardons & Roasted Root Vegetables

: Tiramisu

: Tiramisu

: Sidecar Bar & Grille Menu 2014 10 27

: Sidecar Bar & Grille Menu 2014 10 27

: Sidecar Bar & Grille Menu 2014 10 27

: Sidecar Bar & Grille Menu 2014 10 27

: Dinner for three (Gratuity $20.00)

Elizabeth Restaurant – Chicago – 2014 10 23

23 Thursday Oct 2014

Posted by TFG in The Latest

≈ Leave a comment

Tags

bear, Beef, beef heart, bird, bone, bread, bread service, brioche, Broth, Buttermilk, caramels, Cauliflower, Celery Root, centrepiece, chips, Chocolate, Cookie, Cookies, Corn, crisp bread, crispy, dark rye, doughnuts, dried cucumber, Dry-Aged, fall pie, fermented, fermented fruit, flowers, Foie Gras, foie-owl, Fried, Fruit, grains, heart, house made, Iliana Regan, jerky, Meat, Mushroom, mushroom tea, Pear, Potato, preserves, rice, rice crispy, Roasted, roasted bird, roe, Shrimp, Smoked, Sourdough, Tea, twigs, Vegetable, woodland

Elizabeth Restaurant

Lincoln Square 4835 N Western Ave Unit D Chicago Illinois 60625 +1-773-681-0651

Twitter: Elizabeth Restaurant @ElizabethRest
Chef/Owner Iliana Regan

Elizabeth Restaurant Reservations

At Elizabeth Restaurant we work with the best seasonal offerings from our gardens, woods, local farmers, fishers, and hunters. Each season is equally represented and even with the winter months, no one season is better than the other. We respect our ingredients and the land, highlighting the best of their characteristics. We call our cuisine New Gatherer.

RESERVATIONS:
For reservations please visit our ticket link or call us at 773-681-0651 We look forward to having you join us.
Problems with Canadian and European credit cards may be encountered on the ticketing website
For all inquiries please send an email or call number provided.
Our office hours are Tuesday-Saturday 10 am to 4 pm. info@elizabeth-restaurant.com

: House made sourdough bread

: Table centrepiece

: Crisp bread, flowers, potato, Chocolate, roe and celery root

: Crisp bread, flowers, potato, Chocolate, roe and celery root

: Crisp bread, flowers, potato, Chocolate, roe and celery root

: Crisp bread, flowers, potato, Chocolate, roe and celery root

: Smoked vegetable jerky

: Smoked vegetable jerky

: Smoked vegetable jerky

: Smoked vegetable jerky clean-up

: Bear rice crispy

: Bear rice crispy

: Mushroom tea

: Mushroom tea

: Mushroom tea

: Mushroom tea

: Centrepiece twigs

: Centrepiece twigs

: Centrepiece twigs

: Centrepiece twigs

: Bread service

: Bread service

: Dried cucumber and chips

: Dried cucumber and chips

: Shrimp and bone broth

: Shrimp and bone broth

: Dry aged meat and dark rye

: Dry aged meat and dark rye

: Dry aged meat and dark rye

: Dry aged meat and dark rye

: Fried woodland mushroom

: Fried woodland mushroom

: Foie-owl, brioche, and preserves

: Foie-owl, brioche, and preserves

: Foie-owl, brioche, and preserves

: Foie-owl, brioche, and preserves

: Foie-owl, brioche, and preserves

: Foie-owl, brioche, and preserves

: Foie-owl, brioche, and preserves

: Foie-owl, brioche, and preserves

: Grains and beef heart

: Grains and beef heart

: Roasted bird with cauliflower fermented fruit

: Roasted bird with cauliflower fermented fruit

: Roasted bird with cauliflower fermented fruit

: Roasted bird with cauliflower fermented fruit

: Pear

: Pear

: Smoked buttermilk and corn

: Smoked buttermilk and corn

: Fall pie

: Fall pie

: Doughnuts, cookies and caramels

: Doughnuts, cookies and caramels

: Take-away cookie

: Chef/Owner Iliana Regan

: Chef/Owner Iliana Regan

: Chef/Owner Iliana Regan

: Chef/Owner Iliana Regan

: Chef/Owner Iliana Regan

: Chef/Owner Iliana Regan

: Chef/Owner Iliana Regan

: Wine Steward

: Sous chef

: Sous chef

: Sous chef

: Sous chef

: Sous chef

: Sous chef

: Sous chef

: Sous chef

: Sous chef

: Sous chef

: Sous chef

: Sous chef

: Sous chef

: Sous chef

: The utensil/dish cleaner

: Sous chef

: The Menu – Fall 2014

: The Menu – Fall 2014

: Dinner for two ELIZABETH (USD $405.15+ gratuity $70.00 = $475.15X1.15147 = CDN $547.12)

2 Sparrows – Chicago – 2014 10 23

23 Thursday Oct 2014

Posted by TFG in The Latest

≈ Leave a comment

Tags

bacon, BLT, bottomless, Bowl, Breakfast, Brunch, coffee, décor, eggs, english muffin, farm fresh, fresh greens, freshly ground, greens, grilled, house made, large cups, Lunch, multigrain, OLD SCHOOL, Pepper, Pickled, Pretzel, pumpkin soup, red onion, remoulade, roll, Rye, Salmon, Sausage, Scottish, Soup, Spring, tomato

THIS RESTAURANT CLOSED AT THE END OF OCTOBER, 2014

2 Sparrows Cafe

Lake View 553 W Diversey Parkway Chicago Illinois 60614 +1773-234-2320

Opened 2011 Closed 2014
Food Styles Breakfast Brunch

Hours Mon – Sun: 8 am to 3 pm
Specialities Breakfast Lunch Coffee Drinks, Attire Casual
Services Walk-ins welcome Good for groups or parties Good for children Table service
Culinary team
Gregory Ellis (Executive Chef)
Steven Fladung (General manager)

Twitter: 2 Sparrows Café @2SparrowsChi

2 Sparrows Cafe Facebook Page

: 2 Sparrows breakfast lunch brunch

: 2 Sparrows large cups for coffee at $3 for regular and $4 for single origin (strong) (bottomless)

: SOUP OF THE DAY – bowl of pumpkin soup $8

: SOUP OF THE DAY – bowl of pumpkin soup $8

: SOUP OF THE DAY – bowl of pumpkin soup $8

: SALMON BLT 2.0 – grilled Scottish salmon, bacon, pickled red onion, tomato, spring greens, remoulade. pretzel roll $14

: SALMON BLT 2.0 – grilled Scottish salmon, bacon, pickled red onion, tomato, spring greens, remoulade. pretzel roll $14

: SALMON BLT 2.0 – grilled Scottish salmon, bacon, pickled red onion, tomato, spring greens, remoulade. pretzel roll $14

: OLD SCHOOL – 2 farm fresh eggs, bacon or house made sausage, rye, multigrain, or English muffin, fresh greens $10

: OLD SCHOOL – 2 farm fresh eggs, bacon or house made sausage, rye, multigrain, or English muffin, fresh greens $10

: 2 Sparrows décor

: 2 Sparrows décor

: The menu

: The menu

: Lunch for two (Gratuity $6.00) Total CDN $55.40

Goosefoot Restaurant – Chicago – 2014 10 22

22 Wednesday Oct 2014

Posted by TFG in The Latest

≈ Leave a comment

Tags

acorn gel & tuile, aigre-doux, Amuse Bouche, Angus beef, Apple, Apple Gel, balsamic drop, balsamic droplets, Bean, beef jus, Beet, beignet, black tea, bridge, Brunello di Montalcino, cacao nibs, Caramelized, Cardamom, carrot, cassia bud, Castelgiocondo, Chavignol, Cheese, Chocolate, Chocolate Truffle, citrus emulsion, citrus salad oil, cocoa leaves, Coconut, coconut espuma, coconut milk, coffee beans, cow’s milk, Cranberry, creme fraiche, dark soy sauce, Divers, DOCG, Domaine, duck and fig reduction, Duck Breast, edible begonia, edible flowers, edible marigold flower, english peas, Espuma, fig pearls, flowers, Fruit, Garlic, Gastrique, Gin, ginger, glass, Green, green apple leaf, Hazelnut, Hot chocolate, ice plant, juniper swirl, King River, leaf, Lemongrass, Lobster, Maitake, medium, milk foam. sensory box, Mousse, Mushroom, Palate Cleanser, Pan Fried, pan seared, passion, Passion Fruit, Pea shoots, pickled cucumber, pine, Pineapple confit, Pomegranate, preserve, Preserved, provençal, Red pear mousse, red squash, rhubarb, sage heart, Salmon, Sancerre, Scallop, shaved dehydrated fennel, Shrimp, Sorrel, spice, spiced, star anise, Sugar, sugar glass bridge, szechuan peppercorn, tokyo turnip, tonic, Triple Crème, Truffle, tuile, tuile crisp, Vanilla, Vanilla Bean, Vincent Delaporte, wheatgrass, white soy, White Truffle, white truffle mousse, yuzu juice

Amuse-Bouche – beignet, white truffle mousse, edible marigold flower, wheatgrass

Goosefoot Restaurant

Lincoln Square 2656 West Lawrence Avenue Chicago Illinois 60625 +1-773-942-7547

$$$$ Modern
$135 per person BYOB Corkage $10 per person
Goosefoot Restaurant Sample Menu

NORMAL HOURS OF OPERATION:
Wednesday through Saturday 5:30 pm to 9:00 pm

Twitter: @Goosefootchi

Reservations email us at info@goosefoot.net

Goosefoot Restaurant Opentable Reservations
Reservations Only (credit card number required)

Goosefoot Restaurant Facebook Page

: Domaine Vincent Delaporte, Chavignol, Sancerre 2013 (CDN $23.94)

: Domaine Vincent Delaporte, Chavignol, Sancerre 2013 (CDN $23.94)

: Pellegrino Sparkling (CDN $7.00 / litre)

: Amuse-Bouche – beignet, white truffle mousse, edible marigold flower, wheatgrass

: Amuse-Bouche – beignet, white truffle mousse, edible marigold flower, wheatgrass

: Divers scallop – coconut milk, maitake mushroom, lobster, lemongrass, edible flowers

: Divers scallop – coconut milk, maitake mushroom, lobster, lemongrass, edible flowers

: Preserved garlic – shrimp, English peas, pea shoots, edible begonia

: Preserved garlic – shrimp, English peas, pea shoots, edible begonia

: Preserved garlic – shrimp, English peas, pea shoots, edible begonia

: Preserved garlic – shrimp, English peas, pea shoots, edible begonia

: Cranberry and apple gastrique – black tea, hazelnut, crème fraîche, tuile sage heart, flowers

: Cranberry and apple gastrique – black tea, hazelnut, crème fraîche, tuile sage heart, flowers

: Castelgiocondo, Brunello di Montalcino DOCG 2007 750 ml 14.5% alcohol by volume (CDN $44.32)

: Castelgiocondo, Brunello di Montalcino DOCG 2007 750 ml 14.5% alcohol by volume (CDN $44.32)

: Castelgiocondo, Brunello di Montalcino DOCG 2007 750 ml 14.5% alcohol by volume (CDN $44.32)

: Pan fried King River salmon – ice plant, white soy citrus emulsion, pickled cucumber, dark soy sauce, ginger

: Pan fried King River salmon – ice plant, white soy citrus emulsion, pickled cucumber, dark soy sauce, ginger

: Pan fried King River salmon – ice plant, white soy citrus emulsion, pickled cucumber, dark soy sauce, ginger

: Pan fried King River salmon – ice plant, white soy citrus emulsion, pickled cucumber, dark soy sauce, ginger

: Pan seared duck breast – cardamom, red squash, cacao nibs. aigre-doux, balsamic droplets, acorn gel & tuile, duck and fig reduction, carrot.

: Pan seared duck breast – cardamom, red squash, cacao nibs. aigre-doux, balsamic droplets, acorn gel & tuile, duck and fig reduction, carrot.

: Angus beef – (medium), beef jus, pine, szechuan peppercorn, tokyo turnip, apple gel.

: Angus beef – (medium), beef jus, pine, szechuan peppercorn, tokyo turnip, apple gel.

: Cheese – Triple crème provençal cow’s milk, rhubarb ginger preserve, fig pearls, shaved dehydrated fennel.

: Cheese – Triple crème provençal cow’s milk, rhubarb ginger preserve, fig pearls, shaved dehydrated fennel.

: Palate cleanser – tonic of beet and pomegranate, yuzu juice, citrus salad oil.

: Palate cleanser – tonic of beet and pomegranate, yuzu juice, citrus salad oil.

: Red pear mousse – tuile crisp, juniper swirl, gin and vanilla, balsamic drop, cassia bud, spice.

: Red pear mousse – tuile crisp, juniper swirl, gin and vanilla, balsamic drop, cassia bud, spice.

: Red pear mousse – tuile crisp, juniper swirl, gin and vanilla, balsamic drop, cassia bud, spice.

: Pineapple confit – vanilla bean mousse, sorrel, green apple leaf, coconut espuma, passion fruit, chocolate truffle, sugar glass bridge.

: Pineapple confit – vanilla bean mousse, sorrel, green apple leaf, coconut espuma, passion fruit, chocolate truffle, sugar glass bridge.

: Pineapple confit – vanilla bean mousse, sorrel, green apple leaf, coconut espuma, passion fruit, chocolate truffle, sugar glass bridge.

: Spiced caramelized hot chocolate – milk foam. sensory box: star anise, coffee beans, cocoa leaves.

: Spiced caramelized hot chocolate – milk foam. sensory box: star anise, coffee beans, cocoa leaves.

: The dining room décor

: The dining room décor

: The Menu 2014 10 22

: Dinner for two CDN $412.60 (Gratuity USD $55.00)

s c h Wa Restaurant – Chicago – 2014 10 21

21 Tuesday Oct 2014

Posted by TFG in The Latest

≈ Leave a comment

Tags

Alsace, Amuse Bouche, apple ice, apple pie, Avalon radish, bacon powder. Dried noodle, banana purée, barbecue sauce, Barmès-Buecher.Herrenweg, bell peppers, bergaman, braised rhubarb, brioche, broken yoghurt gel, Brown Butter, bubble tea, bubbles, Butterscotch, BYOB, candied plantains, Cashew, Cheese, Cheese Chimi, cherry sage, cherrystone clam, chili pepper, chimi beer, Coconut, corn melon gel, corndogs, crema reduce, crispy lamb, crusted, cucumber gel, cucumber pearls, dessert, Domaine, edible flowers, Endive, english peas, Fernet mustard, flavours of violets, fresh goat's cheese, fresh shallots, fresh watermelon, garbanzo bean purée, Garbanzo beans, Gewurztraminer, ginger, Grilled Cobia, hearts of palm salad, Ice Cream, infused, Jalapeno, juniper cream, lamb loin, Lemongrass, marinated tomatoes, mini mustard brittle, mint sauce, mustard skin, Panna Cotta, parsley, pasta carbonara, peanut purée, pecorino cheese, Peppercorn, Pickled, pickled onion, powdered tzatziki, prosciutto crisp, Quail Egg, Ravioli, rhubarb purée, ribeye, ricotta cheese, sage, Salad, Scrambled Egg, shaved white asparagus, smoke, Soup, Strawberry Jam, Sweetbreads, tapioca pearls, Tea, togarishi, tomato, Truffle, unagi ice cream, warmed ice cream, watermelon rind, White Chocolate, Yuzu

Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

SCHWA RESTAURANT

Bucktown/Wicker Park 1466 North Ashland Avenue Chicago Illinois 60622-2215 +1-773-252-1466

$$$$ American, International
Hours Tuesday to Saturday 5:30 pm to 9:30 pm
Schwa Chef / Owner Michael Carlson

(Reservations – just keep calling until they answer)
$110 per person (October 2014)
Corkage fee- $2.50 per person
[no cell phones]

: Lighting décor

: Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB C$35.00)

: Domaine Barmès-Buecher 2009 Herrenweg Gewűrztraminer Alsace (BYOB C$35.00)

: Amuse bouche – bubble tea, tapioca pearls, tea, cucumber gel, juniper cream, pickled cucumber pearls.

: Amuse bouche – bubble tea, tapioca pearls, tea, cucumber gel, juniper cream, pickled cucumber pearls.

: Amuse bouche – bubble tea, tapioca pearls, tea, cucumber gel, juniper cream, pickled cucumber pearls.

: Amuse bouche – bubble tea, tapioca pearls, tea, cucumber gel, juniper cream, pickled cucumber pearls.

: Salad course – white chocolate infused with flavours of violets and bergaman. Please eat some of that shell, it is delicious. Please do not eat all of that shell as there is a copious amount of fat. Just try a few bites. Garbanzo beans, garbanzo bean purée, braised rhubarb, rhubarb purée, shaved white asparagus, fresh goat’s cheese, edible flowers, bubbles.

: Salad course – white chocolate infused with flavours of violets and bergaman. Please eat some of that shell, it is delicious. Please do not eat all of that shell as there is a copious amount of fat. Just try a few bites. Garbanzo beans, garbanzo bean purée, braised rhubarb, rhubarb purée, shaved white asparagus, fresh goat’s cheese, edible flowers, bubbles.

: Salad course – white chocolate infused with flavours of violets and bergaman. Please eat some of that shell, it is delicious. Please do not eat all of that shell as there is a copious amount of fat. Just try a few bites. Garbanzo beans, garbanzo bean purée, braised rhubarb, rhubarb purée, shaved white asparagus, fresh goat’s cheese, edible flowers, bubbles.

: Salad course – white chocolate infused with flavours of violets and bergaman. Please eat some of that shell, it is delicious. Please do not eat all of that shell as there is a copious amount of fat. Just try a few bites. Garbanzo beans, garbanzo bean purée, braised rhubarb, rhubarb purée, shaved white asparagus, fresh goat’s cheese, edible flowers, bubbles.

: Quail egg ravioli – Ricotta cheese inside, pecorino cheese on top, brown butter, truffle, (no silverware)

: Quail egg ravioli – Ricotta cheese inside, pecorino cheese on top, brown butter, truffle, (no silverware)

: Dish inspired by pasta carbonara – three warmed ice creams in the base, English peas, scrambled egg and smoke, prosciutto crisp, bacon powder, dried noodle.

: Dish inspired by pasta carbonara – three warmed ice creams in the base, English peas, scrambled egg and smoke, prosciutto crisp, bacon powder, dried noodle.

: Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

: Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

: Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

: Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

: Grilled Cobia – coconut and tomato based barbecue sauce, candied plantains, banana purée, hearts of palm salad, endive, cashew.

: Apple pie soup – apple ice resting on a cherrystone clam, Avalon radish salad, crema reducée bell peppers, jalapeño, lemongrass, ginger, parsley, mint sauce, sage, lemongrass yuzu panna cotta, cherry sage.

: Apple pie soup – apple ice resting on a cherrystone clam, Avalon radish salad, crema reducée bell peppers, jalapeño, lemongrass, ginger, parsley, mint sauce, sage, lemongrass yuzu panna cotta, cherry sage.

: Apple pie soup – apple ice resting on a cherrystone clam, Avalon radish salad, crema reducée bell peppers, jalapeño, lemongrass, ginger, parsley, mint sauce, sage, lemongrass yuzu panna cotta, cherry sage.

: Sweetbreads in a salad – corndogs, Fernet mustard, mini mustard brittle and mustard skin

: Sweetbreads in a salad – corndogs, Fernet mustard, mini mustard brittle and mustard skin

: Lamb loin – crusted with crispy lamb ribeye, fresh shallots, peppercorn, peanut purée, marinated tomatoes, pickled onion, powdered tzatziki, broken yoghurt gel.

: Lamb loin – crusted with crispy lamb ribeye, fresh shallots, peppercorn, peanut purée, marinated tomatoes, pickled onion, powdered tzatziki, broken yoghurt gel.

: Lamb loin – crusted with crispy lamb ribeye, fresh shallots, peppercorn, peanut purée, marinated tomatoes, pickled onion, powdered tzatziki, broken yoghurt gel.

: Lamb loin – crusted with crispy lamb ribeye, fresh shallots, peppercorn, peanut purée, marinated tomatoes, pickled onion, powdered tzatziki, broken yoghurt gel.