I’ve been in the midst of a pretty great stretch of eating. Here are some expanded thoughts on a few things that I’ve tweeted recently…
Perennial Virant – I gave this place a lot of grief when they opened for a completely confusing menu format and food that just wasn’t all that interesting. But since then, Perennial continues to get better and better. My last few meals there have been nearly flawless in terms of both food and service. We went most recently on a snowy night (weird, right?) and I was ecstatic to hear that they were serving cassoulet as a special. Given Paul Virant’s cooking style I figured this dish would be a slam dunk and I was right. Perfectly cooked beans, smokey sausage and tasso ham. Warm, rich, comforting…everything a good cassoulet should be.
L2O – We haven’t been to L20 in forever but we decided to go to do a joint birthday dinner for me and my wife. The menu format has changed a bit since my last visit. Gone are the a la carte options (except caviar service). Now there is a choice of a four course prix fixe (with two choices for each course) or a longer tasting menu. We did the prix fixe, which also includes an amuse, a pre-dessert, and mignardises, so it does turn out to be a nice amount of food. Everything we had was fantastic, and the attention to detail that’s almost always been the hallmark of L2O was well in evidence. I hate whipping out my phone to take a picture at a place like L2O, but my first course was so stunningly gorgeous I had to get a (mostly terrible) shot
This is a “salade” composed of brioche, foie gras, truffles, cured tuna, and haricot vert. Not only was this dish beyond intricate, but more importantly it was delicious. This theme carried through the rest of the meal.
The Publican – Here’s another place I haven’t been to forever. I grabbed a quick meal here with a friend last night before the Bulls game. What I like about The Publican is that when they nail a dish it can turn into something truly special. Unfortunately the current menu is a little longer than I’ve seen in the past so picking the “right” dishes can be crapshoot. Kanpachi crudo wasn’t as good as other raw fish preps that I’ve had here. The Little Gem salad with pig ears was as good as ever. There were three new dishes though that really stood out. First was a warm truffle salami that was served in a balsamic reduction. The second was a tripe amatriciana that was meant to be spread on some pieces of grilled ciabatta. Third was a chicken liver rigatoni. All three of these dishes demand your attention. They’re all beautifully balanced, taking competing flavors and putting them together perfectly. The balsamic working perfectly with the savory elements of the salami…the tripe a perfect mix of sweet, sour, spicy, and tripe-y…the pasta evoking every chopped liver I ate growing up, right down to the threads of onion mixed in. Go eat all of these. As soon as you can.