Friday, September 21, 2018

Revisit: Lark

I was invited to dine at Lark free of charge, but all opinions stated below are my own and have not been influenced.

As I've talked about before, up until last year, I'd spent over 10 years living in Lakeview, but what some of you might not know is that my day job is also in Lakeview. I literally used to walk to and back from work every single day, and let me tell you, it was pretty glorious to not have to deal with the CTA. It was during one of those morning walks to the office a few years ago that I first noticed the signage for Lark going up. The space had previously been occupied by some generic Boystown bar that served forgettable food and watered down cocktails, so I was very excited to see what this new development might bring. And as you can see from my original... um... I mean Brandy's original review of the place, I was pretty smitten with their simple, yet flavorful food, especially their wood fired pizzas.

Flash forward to today and Lark is now a staple of the neighborhood, hosting themed brunches every weekend and all kinds of trivia nights and viewing parties during the week. The restaurant recently underwent a few updates, so I happily accepted their invitation to come in and see what kind of changes they'd made.

Although they have a drop dead gorgeous patio, the day we stopped in (I took along my friend Jenna) was pretty warm, so I opted to stay inside and enjoy the AC. Their new drink menu sections off all the cocktails by spirit. I loved this sort of set up, as it enabled me to quickly narrow down what I was in the mood for. I went for the Monotonous Lark, a cocktail from the "Tiki" section of the menu, that combined coconut rum, blue Curacao, pineapple, and vodka. I love a good tropical blue drink. Jenna went for the El Diablo Duck Mule, which was made with tequila instead of vodka, mixed with ginger beer, lime, and cream de cassis. The mule even came adorned with an adorable rubber ducky painted like a panda, and we were informed that the restaurant had an infinite supply of different designer ducks to float atop their drinks. They even had special ducks in lederhosen ready to go for Oktoberfest. Too cute!

I insisted that we start off with one the house signature wood fired pizzas, so we went with the prosciutto, arugula, and mozzarella. The crust was just as crisp and chewy as I remembered, with the slightest hint of char on the edges. This particular pizza's mix of salty, peppery, and creamy flavors was right up my alley, and the little finishing drizzle of truffle oil sure didn't hurt anything.


For her entree, Jenna wanted the Chilaquiles, which turned out to be a re-worked version of the Breakfast Nachos from Lark's original menu. It still resembles the nachos more than a traditional chilaquiles, which are generally prepared more as a hash, but I wasn't about to complain. The chips were nicely crisp, which made it easy to scoop up the mountain of toppings. Jenna had chosen to add some chicken to hers, which was a perfect addition to the zesty guac, spicy green salsa, scrambled eggs, pickled peppers, and streams of sour cream. I may have stolen a few bites from her plate, not gonna lie.


I decided to try the Recovery Burger. This burger was a pretty traditional stack, with cheddar, bacon, tomato, lettuce, a fried egg, and an onion ring, but everything was prepared exceptionally well. The onion ring added a very nice crunch to the whole thing that I really enjoyed. The only aspect I was a little confused by was that I had been asked how I preferred my meat cooked, to which I responded, "medium rare." But as we found out later, these burgers are always cooked as "smash burgers," that is to say, they are smashed on the griddle so that they develop a slight crisp on the outside. Since smash burgers are typically thinner, I'm not sure how they intended to cook mine medium rare, but I was perfectly happy with the result regardless.


Finally, the restaurant surprised us by bringing out one of their signature desserts: a S'mores Pizza. Using the same wood fired oven, they had topped their Neapolitan-style crust with Ghirardelli chocolate chunks, mini marshmallows, chocolate syrup, and crumbled graham crackers to create the ultimate campfire fantasy. Just looking at this thing brought a smile to my face, and the smell of the toasted marshmallows nearly hypnotized me. Though the crust was pretty light and airy, the whole thing was so rich that we could barely finish a slice each. I highly advise bringing along some friends to help you down this sucker.


All in all, I'm very glad to see that Lark is still operating to the high standards they were when I first visited them all those years ago. Though I may not live in Lakeview any more, I'd be more than willing to once more take the journey south from my current home in Rogers Park to visit with Lark and slowly work my way through every single one of their cocktails.

Friday, September 14, 2018

Experimenting with Fermented Food from Bao Cultured

Since all the drama in the Chicago food world this week has led to a discussion about proper disclosure, I'm going to start off this post being honest with you guys. I get sent stuff for free. Shocking, I know. And a lot of times, the stuff I am sent ends up on this blog. Do I post about it because I have to? Never. Have I ever over exaggerated my love of a product? Well... I have to admit that I have, on occasion. Or rather, Bunny and/or Brandy did. Not me (that's how I used to keep my conscious clear). But for the last several years, I've made an effort to be more discerning and honest because I didn't like the idea that I was encouraging people to buy something I may not have believed in whole heartedly.

The truth of the matter is that I am very excited about most of the things I am sent. Generally, they come from smaller, start up companies who can't afford to pay the thousands of dollars some bloggers demand for a post. I'm happy to accept samples without monetary compensation because I love being allowed to try these products on my own terms and really get to know them. A lot of times, they are things I never would have come across organically, but they become products I end up buying over and over again. Every time I see a company I worked with suddenly appearing on grocery store shelves, it makes me incredibly happy. Watching these home grown startups thrive and knowing that I may have helped them in even the teeniest tiniest way to achieve their goals truly gives me a thrill.

Now that that's all out of the way, let's talk about Bao Cultured. This company produces a host of fermented products, from pickled veggies to hot sauces to kombucha. Every single one of their products is certified organic and brimming with probiotic cultures They were kind enough to send me a humongous box filled with their wears, and I have been slowly testing and playing with them for about a month now.

First, let's talk about the kombucha. I'm actually a pretty big fan of kombucha. I try to drink it at least once a week to keep my digestion on track. These guys are producing some of the most unique flavors I've ever seen; stuff like cola, elderberry, and hibiscus. There's also plenty of approachable flavors, like grape, mango, and ginger, and even a Super Green flavor for an added boost of nutrients. I was really impressed with all of the Bao kombuchas I tried, but I was really surprised by the Cola. It had a natural herby flavor that weirdly reminded me of the sarsaparilla you can get at the Bristol Ren Fair. The grape was also a favorite, as was the ginger, but I honestly loved them all. I'm sure there's plenty of creative things to be done with kombucha, but I just drank all of them straight out of the bottle.


I also had the chance to try two of their jarred veggies and a few of their signature sauces. Giardiniera is a condiment immediately recognizable to anyone in Chicago, but if you're not familiar with this pickled veggie mix, it usually consists of cauliflower, carrots, cabbage, plenty of vinegar, and various spices. It's commonly eaten on Italian Beef sandwiches out here in the Windy City, but I've seen it used on everything from hot dogs to eggs benedict. Bao's verison wasn't overly spicy or briny, and managed to maintain the crunchiness of the veggies. I found that I enjoyed piling it on a good steak burger to add texture. They had also given me their Spicy Slaw, which was mainly cabbage and daikon radish. Since I'm a little iffy with spice, I was kind of nervous about this one, but it ended up being perfectly balanced. I used this mix to top off some smoked chicken tacos, along with a little avocado and sour cream. The crunch and tang of the veggies was an absolutely perfect accompaniment, though I wish I had drained them off a little first instead of spooning them on straight out of the jar, as the juices made my tortillas fall apart slightly.


Lastly was the sauces; four signature hot sauces and a sour ketchup. Again, I'm not a huge spice head, but I have an appreciation for hot sauces that have good flavor and not just heat. I first tried the Chipotle hot sauce on the aforementioned burger. It added a really great smokiness and tang to every bite that I very much enjoyed. Next time, I might even mix a little into the patties. The mango hot sauce was another stand out. I used that to spice up the chicken in the tacos, and the slightly fruity flavor worked really well with my other chosen fillings. Lastly, there was the sour ketchup. I have to admit that I wasn't a huge fan of this product. I think my brain is just too accustomed to the sweetness of traditional ketchup, so the tang and slight fermented funk of this product just didn't quite work for me in a traditional French-fry-dipping sense. But perhaps I'll find another use for it somewhere down the road.


So thank you to Bao Cultured for sharing the fruits (and veggies) of your labor with me! What do you think? Do you fear the funk of fermented food, or are you curious about add a few probiotic-rich ingredients into your routine? You can order Bao products directly from their website, or you can look for them lots of specialty food markets across the US.

I was sent products by the company free of charge in order to facilitate the writing of this post. All opinions are my own.

Friday, September 7, 2018

Cochon555 Returns to Chicago to Celebrate 10 Years of Piggy Goodness

Photo courtesy of Grand Cochon
As summer ends, the onslaught of heavy hitting food festivals begins. This year, I am making room in my schedule and my stomach for the final stop of the Cochon555 2018 tour. On Sunday September 30th, 11 chefs from the all over the US and Canada will converge on City Winery with their best pork themed dishes in hopes of becoming the North American King or Queen of Pork.

Photo courtesy of Grand Cochon
The showdown, which was first held in Atlanta 10 years ago, brings together winners from every stop along the Cochon555 tour so far this year, including Chicago's own Chef Cory Morris (Boleo). A few years ago when I attended one of the semi-finals, Cory Morris presented one of the most spectacular sweet and savory bites I have ever had in the form of the Bacon Fat PB&J shaped like a little pig face. At first, I thought it was too cute to eat. Then I ate it. Then I tried to eat several more before being hustled along by the crowd. So needless to say, my money's on the home town boy.

The event highlights nose-to-tail cooking by giving every chef a whole heritage hog to do whatever they wish with. It also highlights just how special these heritage pig breeds are, and even helps to preserve them by raising funds for Piggy Bank, an organization that is dedicated to bringing several breeds back from the brink of extinction.

Tickets are on sale now and can be purchased HERE. Hope to see you there for the biggest piggiest party of the year!