The Big Heat: Chicago’s Food & Drink Fifty 2014

We mentioned John Manion's inclusion in Newcity's recent Food & Drink Fifty list, but we thought we give the article a little real estate on our blog, because it's a pretty huge honor. Paul Kahan, Stephanie Izard, Bill Kim — we'll stop ourselves right there, because we were going to actually recite the entire list. Not only is this a compilation of some of the most influential gastronomic names in Chicago, it also represents the passion and drive in such a strong culinary scene — both nationally and internationally.  

Being included with these big kids makes us feel all warm and fuzzy, and of course makes us stop and admire the results of hard work and dedication. Here’s what the awesome folks at NewCity had to say about John: 

27. Chef John Manion’s South American-inspired menu at La Sirena Clandestina is as inventive as the colorful artist palettes on the streets throughout La Boca in Buenos Aires. His mantra here is “Latin and local,” with a hip patio and excellent pisco and cachaça cocktails to match. This spring, look for arroz con pato with fava and English peas and “as much duck as possible,” he says with a laugh. “Fortified stock, meat, innards—the nasty bits.” In true South American style, some dishes, like parrillada, remain under the radar or can be ordered for larger parties. “Always available, but you gotta know about them,” he kids.

Read the full article here.

Love, Scallops

In the words of our wise captain, John Manion, “White people love brunch, scallops and Wu-Tang.” But there’s another word association game we can play with Scallops: beauty, love. Scallops, might be so beloved because they’re one of the most romantic dishes out there. The iconic Botticelli image (pictured below, kids) depicts the goddess of love, Venus, riding a scallop shell onto shore after her birth into this world as the picture of perfection.

Like our friend, Botticelli, we admire the beauty in things such as scallops and ride ‘em straight to your plates. The best part about it? Spark up a conversation about the romance behind them and you’ve got yourself a first date ice breaker. Paired with savory pork, citrus, arugula, on a bed of carrot puree, this scallop dish serves up a perfect blend of romance and spark. Take a chance and try it out and maybe your date won’t wait three days to call you back.

Easter & Mother's Day Brunching

Right about now is when you should be reminded about two major brunching holidays rapidly approaching. We are, of course, talking about Easter and Mother’s Day. If you don’t celebrate either of those, then you won’t be caught in the brawl for solid reservations. Lucky you.

If you do fall into the large subset of the population required to plan a brunch that will satisfy both your foodie brother-in-law (he’d wouldn’t be caught dead Instagramming at a chain restaurant) and your picky father-in-law who has never met a Moon Over My Hammy he didn’t like, then this is a stressful moment in your year. 

Take a moment to peruse our brunch menu, or the photos below, where you’ll find our Latin Local take on breakfast, lunch and brunch favorites guaranteed to please you and your extended family. Pro tip: make a reservation to ensure that Grandma doesn’t have to spend even one extra minute on a waiting list.

Easter Brunch

Sunday, April 20

10am-4pm (closed for dinner service)

Mother’s Day Brunch

Sunday, May 11

10am-3:30pm

Roll that beautiful brunch footage: 

El Che

Rabanada

 

Breakfast Empanada

Okonomiyaki

Shrimp Baiano

Short Ribs: Get 'Em While They're Hot

You’re likely familiar with our new Short Rib preparation, many of you know it as Korean-style. But you may not know that this is a popular method of cooking short ribs in Argentina, known as Tira de Asado.  What that means is that we start with short ribs that are sliced thin and we don’t braise them.

If you had a checklists of tastes this dish hits, you’d be checking off a lot of boxes. Savory, salty, sweet, acidic, spicy. It’s all there, resulting in a plate so perfectly balanced.

Compared to the braised short ribs you see on every menu ever made everywhere, this perfect dish may seem ‘chewy’ or ‘fatty.’ That’s because they are. We, as diners, have made the bold move beyond the filet and the chicken breast, so it seems regressive to spend hours braising meats to make them more filet or breast-like.

Our Captain, John Manion, has a few choice words on this subject near and dear to him: meat. “Most of a cow is fatty and chewy, so if you’re looking for something different, you’re missing the [expletive] point.”