Ok, so tacos aren't a decidedly Chicago dish by any means--unless you count the tortillas, which are made by Chicago food manufacturers like Azteca Foods, El Milgaro, and Del Rey (and I'm sure I don't know them all). But, like hot dogs, taco stands and restaurants litter the city from hole-in-the-wall joints to upscale restaurants run by none other than Top Chef Master Rick Bayless--so why not feature them in a food fight?
The taco, of course, originated from the indigenous people who lived in the area now known as Mexico back in 3000 B.C. The tortilla, back then, was called the tlaxcalli, which was often filled with various toppings--just like we fill them today. But unlike the original taco, we won't be topping our tortillas with fish, locusts, and snails.
Rather, we're going for chicken. No pork, no steak, no beef--just chicken, simply for ease of comparison.
All of the food fight participants will bring their own favorite tacos--from places such as La Pasadita, Picante, Frontera Fresco, among others--after ordering them 'as is' off the menu. Once gathered, we'll divvy them up and vote!
Where do you get your favorite taco in Chicago? Which restaurant should be in this Mexican food fight? Share your opinions below!
Thursday, May 27, 2010
Monday, April 26, 2010
Bacon pics... to come
I will, I will, I WILL post the pics from the gastronomical delight that was BaconFest from, sheesh, over two weeks ago. But first, I need to figure out why my camera won't sync with my computer anymore.... hmm.
Any suggestions?
You want to see these pictures, trust me.
Any suggestions?
You want to see these pictures, trust me.
Friday, April 9, 2010
BACON! Baconfest Preview
Alternate Title: Why tomorrow will be awesome and go down in bacon history
Baconfest 2010 is tomorrow... the first fest that's all about the tasty slice of meat. The October 2009 Pro Bacon Cookoff will be nothing compared to what tomorrow will bring.
If you haven't already guessed, I, folks, was one of the lucky few to score tickets. And, when I say lucky, I mean it. Tickets kind of sold out in 10 minutes... 'kind of' because while it looked like the tickets were sold out, some people were holding on to them but not paying. When their session timed out, the tickets were released back to the general public. The price they paid for wondering if the event was worth $45? I scored 2 tickets 45 minutes after the ticketing opened.
Yes, $45 for bacon. But that price gets my boyfriend and I much more than what we paid. 12 bacon dishes from top Chicago chefs, samples of beer, more samples from expo vendors...
...and that is why tomorrow will be awesome. Oh, that, and I'll be going to the John Mayer concert, too.
Pictures from tomorrow's festivities to come!
Baconfest 2010 is tomorrow... the first fest that's all about the tasty slice of meat. The October 2009 Pro Bacon Cookoff will be nothing compared to what tomorrow will bring.
If you haven't already guessed, I, folks, was one of the lucky few to score tickets. And, when I say lucky, I mean it. Tickets kind of sold out in 10 minutes... 'kind of' because while it looked like the tickets were sold out, some people were holding on to them but not paying. When their session timed out, the tickets were released back to the general public. The price they paid for wondering if the event was worth $45? I scored 2 tickets 45 minutes after the ticketing opened.
Yes, $45 for bacon. But that price gets my boyfriend and I much more than what we paid. 12 bacon dishes from top Chicago chefs, samples of beer, more samples from expo vendors...
...and that is why tomorrow will be awesome. Oh, that, and I'll be going to the John Mayer concert, too.
Pictures from tomorrow's festivities to come!
Wednesday, March 3, 2010
Buffalo chicken wing RESULTS
Two contenders, both near Halsted Street, in fair Chicago where we lay our scene. From buffalo chicken wing biases break to new arguments, where spicy buffalo sauce makes hands unclean.
Seriously. These wings were both finger-licking good, even if they hailed from two very different families... er, I mean, restaurants. Buffalo Wild Wings is known around the country, whereas DeLux wings can only be tasted in Chicago.
So, which came out on top and won the first buffalo chicken wing food fight?
DeLux beat out Buffalo Wild Wings in the biggest food fight landside yet. Every single category! I don't think this gives enough credit to Buffalo Wild Wings, because the wings weren't bad... they just weren't as good, especially in regards to the quality of the meat.
Do you agree with the results? Will you check out DeLux restaurant now that they've won?
If these two wings don't top your buffalo chicken wings list, what does?
Seriously. These wings were both finger-licking good, even if they hailed from two very different families... er, I mean, restaurants. Buffalo Wild Wings is known around the country, whereas DeLux wings can only be tasted in Chicago.
So, which came out on top and won the first buffalo chicken wing food fight?
DeLux beat out Buffalo Wild Wings in the biggest food fight landside yet. Every single category! I don't think this gives enough credit to Buffalo Wild Wings, because the wings weren't bad... they just weren't as good, especially in regards to the quality of the meat.
Do you agree with the results? Will you check out DeLux restaurant now that they've won?
If these two wings don't top your buffalo chicken wings list, what does?
Tuesday, March 2, 2010
Buffalo Wings Contender #2
DELUX BAR & GRILL
669 N. Milwaukee Avenue
Chicago, IL 60622
Ph.: 312-850-4008
DeLux Bar & Grill falls at the complete other end of the spectrum when compared to BWW. It may serve bar food, but it is decidedly a bar, with it's dark atmosphere, pool table, and a drink menu that is just about the same size as the one for food.
When we got to the bar at 8:45pm on Saturday, DeLux wasn't too busy, and it was clear most people were there for drinks. But not us! There was no discussing what level of spiciness to get at this place. There was one option and one option only--we just had to decide how many baskets of 12 to get. (We went with 2).
These wings were spicier than the medium ones over at BWW, which was good for some and not for others. The size of the wings varied drastically from one to the next. Huge drummettes dwarfed the double bones. But the quality of the meat and sauce? Divine. Every wing tasted like the next, so there was no surprise when we took a bite. If there were any negatives, the meat was a tad dry, but for most, that was better than grease.
As we polished off all our wings, the bar filled up. Next time, I come to DeLux, I'm coming on a Tuesday, when wings are only 25 cents.
Did Delux serve up enough heat and meat to beat Contender #1?
Check back tomorrow to find out.
669 N. Milwaukee Avenue
Chicago, IL 60622
Ph.: 312-850-4008
DeLux Bar & Grill falls at the complete other end of the spectrum when compared to BWW. It may serve bar food, but it is decidedly a bar, with it's dark atmosphere, pool table, and a drink menu that is just about the same size as the one for food.
When we got to the bar at 8:45pm on Saturday, DeLux wasn't too busy, and it was clear most people were there for drinks. But not us! There was no discussing what level of spiciness to get at this place. There was one option and one option only--we just had to decide how many baskets of 12 to get. (We went with 2).
These wings were spicier than the medium ones over at BWW, which was good for some and not for others. The size of the wings varied drastically from one to the next. Huge drummettes dwarfed the double bones. But the quality of the meat and sauce? Divine. Every wing tasted like the next, so there was no surprise when we took a bite. If there were any negatives, the meat was a tad dry, but for most, that was better than grease.
As we polished off all our wings, the bar filled up. Next time, I come to DeLux, I'm coming on a Tuesday, when wings are only 25 cents.
Did Delux serve up enough heat and meat to beat Contender #1?
Check back tomorrow to find out.
Buffalo Wings Contender #1
BUFFALO WILD WINGS
2464 N. Lincoln Ave.
Chicago, IL 60614
Ph.: 773-868-9453
Originally started in 1982 in Ohio as a college sports bar, Buffalo Wild Wings has grown into a casual dining restaurant franchise that includes more 200 locations across the U.S. In Illinois, Buffalo Wild Wings is typically considered a suburban restaurant, but there is one location in Chicago near DePaul University.
Yet, stepping into this Windy City-locale, you might forget for a moment that you're in Chicago. Not only does it look like any other Buffalo Wild Wings--full of TVs and local sports memorabilia, the low cost of beers resembles suburban prices rather than city ones.
As for the food, there's plenty to choose from. From various sauces on the chicken wings, including buffalo of course, to slammers and sandwiches, the menu is huge and definitely a testament to the awesomeness of buffalo sauce and wings.
We ordered a basket of traditional buffalo wings, all of medium heat. Most of the food fight participants hadn't gone into Buffalo Wild Wings expecting much, thinking that it was the other flavors at BWW that deserved the glory. Those with low expectations were pleasantly surprised. The medium heat was enjoyed by most, as was the amount of meat on the bone. But the quality of meat? Most of it tasted and looked greasy, which doesn't necessarily make a good wing.
Nonetheless, every last wing was polished off, and we even ordered a few of the other flavors to try, even if they didn't count toward our final vote.
But there was one last surprise: the bill. While the wings were decently priced for the city, and comparable to the second contender, imagine our surprise when we realize we were charged for the celery and the bleu & ranch dressings. That's just a huge no-no in our books and would have probably affected the voting more had there been a category on price.
Overall, the restaurant beat expectations--but is that good enough to beat contender #2?
2464 N. Lincoln Ave.
Chicago, IL 60614
Ph.: 773-868-9453
Originally started in 1982 in Ohio as a college sports bar, Buffalo Wild Wings has grown into a casual dining restaurant franchise that includes more 200 locations across the U.S. In Illinois, Buffalo Wild Wings is typically considered a suburban restaurant, but there is one location in Chicago near DePaul University.
Yet, stepping into this Windy City-locale, you might forget for a moment that you're in Chicago. Not only does it look like any other Buffalo Wild Wings--full of TVs and local sports memorabilia, the low cost of beers resembles suburban prices rather than city ones.
As for the food, there's plenty to choose from. From various sauces on the chicken wings, including buffalo of course, to slammers and sandwiches, the menu is huge and definitely a testament to the awesomeness of buffalo sauce and wings.
We ordered a basket of traditional buffalo wings, all of medium heat. Most of the food fight participants hadn't gone into Buffalo Wild Wings expecting much, thinking that it was the other flavors at BWW that deserved the glory. Those with low expectations were pleasantly surprised. The medium heat was enjoyed by most, as was the amount of meat on the bone. But the quality of meat? Most of it tasted and looked greasy, which doesn't necessarily make a good wing.
Nonetheless, every last wing was polished off, and we even ordered a few of the other flavors to try, even if they didn't count toward our final vote.
But there was one last surprise: the bill. While the wings were decently priced for the city, and comparable to the second contender, imagine our surprise when we realize we were charged for the celery and the bleu & ranch dressings. That's just a huge no-no in our books and would have probably affected the voting more had there been a category on price.
Overall, the restaurant beat expectations--but is that good enough to beat contender #2?
Monday, March 1, 2010
Buffalo Chicken Wings Food Fight
The buffalo chicken wing may originally hail from New York, but that doesn't disqualify Chicago from having a plethora of chicken wing options. One just has to check out Chicago's annual Wingfest, this year held on Sunday February 28th, to see all the places that offer up a piece of chicken slathered in a spicy buffalo sauce.
Or, if paying $24 for the Wingfest doesn't float your boat, you just have to throw a food fight, like my friends and I did this past weekend.
Where the wing comes from
As the name of this hot appetizer implies, the chicken wing has its roots at Anchor Bar in Buffalo, New York back in 1964. Legend has it that the restaurant's owner wanted to make a late time snack for her son and his friends, and she had some leftover chicken wings from the restaurant. After dunking the wings in the fryer and in hot sauce, she added some celery sticks and bleu cheese dressing to the plate so as to temper the hot flavors of the meat. And that, folks, is how buffalo chicken wings were born.
As the recipe made its way into other restaurants, the chicken wing evolved. Some restaurants, like Hooter's, started using different levels of 'heat' or 'spiciness'. Bars and restaurants alike added it to their appetizer menu and started using both drummettes and double bone chicken wings. Even restaurants devoted solely to the chicken wing began to spring up. With all these restaurants, how is one to find the best Buffalo chicken wing the city of Chicago has to offer?
THE FOOD FIGHT
With this first fight, we went with two contenders. The food fight crowd was a bit smaller than usual, but, not surprisingly, that didn't stop anyone from having a strong opinion. With a group of six, we ordered baskets of wings and split them up. The only rule: we were voting on BUFFALO chicken wings, not any other flavor, and we agreed not to order any boneless. (We'll save other flavors for another food fight... but boneless? It's not a chicken wing if you don't have to work for it).
The two contenders were as different as could be. One is a chain restaurant that prides itself on serving all kinds of chicken wing dishes. The other is a bar/restaurant that only gave us one option: the beloved buffalo chicken wing appetizer.
So, which contender won this fight? Tune in tomorrow to find out.
Or, if paying $24 for the Wingfest doesn't float your boat, you just have to throw a food fight, like my friends and I did this past weekend.
Where the wing comes from
As the name of this hot appetizer implies, the chicken wing has its roots at Anchor Bar in Buffalo, New York back in 1964. Legend has it that the restaurant's owner wanted to make a late time snack for her son and his friends, and she had some leftover chicken wings from the restaurant. After dunking the wings in the fryer and in hot sauce, she added some celery sticks and bleu cheese dressing to the plate so as to temper the hot flavors of the meat. And that, folks, is how buffalo chicken wings were born.
As the recipe made its way into other restaurants, the chicken wing evolved. Some restaurants, like Hooter's, started using different levels of 'heat' or 'spiciness'. Bars and restaurants alike added it to their appetizer menu and started using both drummettes and double bone chicken wings. Even restaurants devoted solely to the chicken wing began to spring up. With all these restaurants, how is one to find the best Buffalo chicken wing the city of Chicago has to offer?
THE FOOD FIGHT
Suzanne & Maggie start digging in at contender #1
With this first fight, we went with two contenders. The food fight crowd was a bit smaller than usual, but, not surprisingly, that didn't stop anyone from having a strong opinion. With a group of six, we ordered baskets of wings and split them up. The only rule: we were voting on BUFFALO chicken wings, not any other flavor, and we agreed not to order any boneless. (We'll save other flavors for another food fight... but boneless? It's not a chicken wing if you don't have to work for it).
The two contenders were as different as could be. One is a chain restaurant that prides itself on serving all kinds of chicken wing dishes. The other is a bar/restaurant that only gave us one option: the beloved buffalo chicken wing appetizer.
So, which contender won this fight? Tune in tomorrow to find out.
Wednesday, February 24, 2010
Winning Chili Recipe
At long last, I hereby present to you the recipe that led to the winning chili at the first-ever (and let's hope there's more) Chili Cookoff! (For all the contestants, click here).
This recipe is, obviously, from the winner, #4. Otherwise known as Suzanne. I took no part in the creation of this goodness; I'm just the middle-woman sharing this delicious turkey recipe to all of you!
THE RECIPE
2 lbs ground turkey
3 banana peppers thinly sliced
1 large yellow bell pepper diced
1 small egg plant cubed
1 yellow onion diced
1/2 can (or more) chick peas
Couple chipotle peppers in adobo
1 block of pepper jack cheese shredded
2 small cans tomato paste
1 can chicken broth
1 can Rotel
Red pepper flakes
Taco packets per amount of meat
Brown all vegetables seperately from one another and set aside. All should be cooked in a little olive oil, and salt, except for the eggplant. Saute the egg plant in some of the adobo sauce that your chipotle pepper comes in. (Be careful, that stuff is hot!) Again, set the eggplant to the side.
Cook the turkey and season with a little salt while cooking. Then fully season the meat with a generous amount of the red pepper flakes if you want it really hot, and the taco packets. After you have mixed the seasoning in, throw in the two cans of tomato paste, and about 2/3rds of the chicken broth. Mash it around so that the turkey really gets seasoned. Bring to simmer and let it go for a while. Water and the rest of the chicken broth may need to be added during the simmering process.
After it has simmered to the point of really looking like chili, add all vegetables, including the half can of chickpeas, and semi drained can of Rotel. Mix well. Bring to a simmer again and add a bit of water again if needed to the pan. Cover.
After a few minutes of simmering, mix the chili and take off the heat. Then add in the pepper jack cheese. Be sure to mix well so that it fully incorporates and does not burn at the bottom of your pan. After it appears well mixed once again, add at least one adobo pepper chopped up, and a generous amount of red pepper flakes. Bring to a simmer again, and cover until ready to serve (or take to your next chili cook off).
Enjoy!
Thursday, February 11, 2010
Superbowl Sunday + Superb Chili
This past Superbowl Sunday, my friends and I hauled out our crockpots, pressure cookers, and casserole dishes to throw together some meat, beans, and lots of other goodies. All in all, four chilis were created.
This wasn't the typical food fight. Rather, it was a friendly competition. We all sampled the chilis, talked about what we liked about all of them--because, in all honestly, all of them were good even if they were completely different--and picked our favorite. Some people used beef, some used turkey, others used a variety of meats, including lamb and pork.
So, which of the four won top pick--along with the prize of an awesomely huge jar of pinto beans? Keep reading, and drooling, to find out.
Chili #1
This chili went into a pressure cooker after the meat was seared. And boy was there a lot of meat, including lamb, pork shoulder, and beef, as well as some beans. A variety of spices heated up the dish. While the dangers of a pressure cooker include drying out the meat, searing the meat first helped prevent that from occurring. All in all, this was a chili that packed a fiery punch.
This wasn't the typical food fight. Rather, it was a friendly competition. We all sampled the chilis, talked about what we liked about all of them--because, in all honestly, all of them were good even if they were completely different--and picked our favorite. Some people used beef, some used turkey, others used a variety of meats, including lamb and pork.
So, which of the four won top pick--along with the prize of an awesomely huge jar of pinto beans? Keep reading, and drooling, to find out.
Chili #1
This chili went into a pressure cooker after the meat was seared. And boy was there a lot of meat, including lamb, pork shoulder, and beef, as well as some beans. A variety of spices heated up the dish. While the dangers of a pressure cooker include drying out the meat, searing the meat first helped prevent that from occurring. All in all, this was a chili that packed a fiery punch.
Chili #2
Made from a family recipe--and cooked in an old-school crockpot--this chili was packed with ground beef, a ton of spicy spices (including many secret ones the cook will not divulge), kidney beans, chili beans, and tomato sauce.
Chili #3
This chili, too, was made based on a recipe given to the chili cook by a friend well-versed in cooking good meals. This chili contender added more spice than the original recipe called for, and made a chili chock full of beef and tomatoes, along with a can of beer and other seasonings.
Chili #4
Unlike the others, this chili was made in a casserole dish and was all about the turkey. There wasn't much sauce, but that was compensated by an abundance of vegetables like banana peppers, yellow bell pepper, onion, chick peas, and egg plant. Rather than use a plethora of tomatoes or sauce, this contender went with just using tomato paste, hence why it looks thicker than the others.
The best part about chili is that they all taste extraordinarily different. No two chilis were alike in this food fight, making voting all a matter of preference. But, with 8 voters, including the 4 chefs, there was an overwhelming response for one chili in particular: #4.
Here's the winner, Suzanne. She's holding the awesome prize (as if it was a football) that will help get her started on her next batch of awesome goodness. (With Maggie 'crying' in the background after losing the Chili Cookoff 2010).
The recipe for the winning chili will be posted soon. Until then, what do you like in your chili? Do you prefer to make your own? Or, do you have a restaurant you like to go to when you need a hot chili to warm you up in the cold Chicago Winter?
Friday, January 22, 2010
An Adventure at Vie Restaurant
I first experienced Vie restaurant when my boyfriend and I attended the first-ever (and let's hope there's plenty more) Bacon Cookoff at Publican in October 2009. But owner and head chef, Paul Virant, long ago established himself in the cooking world. While he didn't come out on top against Iron Chef Morimoto, Virant creates delicious contemporary American dishes with an emphasis on local ingredients.
The restaurant is a testament to simple elegance and minimalist decor. Roses adorn the tabletops and the bar. A fireplace emits a warm glow, and the stacks of wood beside it are just there for show.
While prices are a bit steep, especially considering Vie is located in the Chicago suburbs, every bite is worth every penny. The meal starts with an amuse-bouche, a delightful one-bit appetizer, that consisted of a bite of whitefish and pickled cucumbers, offering a delicate start to the meal.
As for the menu, it may only be one page, but you'll have a hard time deciding between all that Vie has to offer. Luckily, our waitress, Abra, pointed out some usual favorites, including the food she likes to eat herself. She knew what she was talking about; prior to serving as a waitress, she worked as a line cook in Vie's kitchen.
With Abra's advice, my boyfriend, two friends, and I started our extravagant meal with pierogies filled with smoked beef and a crème fraiche. The succulent pierogies sat atop a bed of sauerkraut that lacked the sourness typically associated with the German sidedish, but balanced the heartiness of the beef and the bits of bacon beef. A pickled celery vinaigrette rounded off the dish.
My boyfriend went for the pan-roasted icelandic halibut, a fresh and sizable piece of seafood topped with fried sage gremolata, and grounded by a pile of camargue red rice. The deep color of the rice possibly came from a reduction of red wine and cranberries, or at least that's how it tasted. Sides included sunchokes (Jerusalem artichokes) and pea shoots. A preserved meyer lemon aioli added a touch of sweetness.
Even when ordering the burger at Vie, you get a specially-crafted dish. Made with Dietzler farm beef, the wood-grilled burger is hearty treat for a reasonable $12. Toppings on this extravagant burger include housemade bacon, clothbound aged wisconsin cheddar, and a pickled jalapeno vinaigrette. On the side, you'll also get a handsome helping of yukon gold potato homefries, along with pickle.
For an even heartier meal, Vie offers the pan-fried bourbon red turkey breast and smothered leg and thigh. This comfort-food dish is sure to fill anyone up. If the turkey isn't enough, it comes with a crispy bread dumpling and a generous portion of butternut squash, winter radishes, and fresh, preserved pears.
As for me, I went for the rack of lamb, medium rare. The outside was crispy, while the inside meat remained tender. An orange sauce added a touch more depth to the perfectly cooked meat. The lamb was complemented by even more meat, a house-made Moroccan spiced mereguez - aka lamb - sausage. The sausage wasn't as spicy and juicy as I expected, but it snapped and was full of savory flavors. This dish, like the burger, also came with housemade fries that were both crispy and soft, a perfect combo in my book. Finally, a handful of cooked leeks graced the side of the dish, offering a slightly crunchy complement to the dish.
Despite the large dishes, we couldn't bypass the dessert menu, which is full of ice creams, sorbets, and other decadent treats. Everything was shared: the crispy, gooey St. Louis-style butter cake topped with egg nog ice cream, as well as the scoop of pumpkin ice cream. The one dessert everyone feared, but dared to try? The chocolate ghost chili ice cream. And we had every right to be afraid.
Ghost chili was declared the hottest pepper in the world in 2007. But call my friends and me crazy, we wanted to give it a whirl. Abra assured us that while it's hot, the cream offsets it. Here's what it looked like:
So unassuming! It looks like just a normal single scoop of chocolate that it's okay to just dig into...right?
Nope! Tread lightly, my friends. The original daredevil took a big scoop, and wowza. It took a couple bites of the pumpkin ice cream, and some gulps of water, along with a few minutes, for the crazy hot flavors to calm down and leave his mouth alone.
So, no one else tried it after him, because we saw the after-effects, right?
Wrong again. We each had some, multiple bites actually. Not bites though, really. More like nibbles, but even then you taste plenty of heat. First, it tastes creamy and chocolaty, and then KA-BLAM, an explosion of heat blows up in your mouth. But then, just as quickly, the spiciness evaporates, and you want more. What some might call torture, I call incredibly innovative and delicious, to an extent. Between the four of us, we weren't able to finish the whole scoop.
Clearly, a trip to Vie promises to be an adventure. From fresh ingredients and heaping portions of food to experimental desserts, I know I intend to go back, even if Vie is on the pricier side. It's just that good.
The restaurant is a testament to simple elegance and minimalist decor. Roses adorn the tabletops and the bar. A fireplace emits a warm glow, and the stacks of wood beside it are just there for show.
While prices are a bit steep, especially considering Vie is located in the Chicago suburbs, every bite is worth every penny. The meal starts with an amuse-bouche, a delightful one-bit appetizer, that consisted of a bite of whitefish and pickled cucumbers, offering a delicate start to the meal.
As for the menu, it may only be one page, but you'll have a hard time deciding between all that Vie has to offer. Luckily, our waitress, Abra, pointed out some usual favorites, including the food she likes to eat herself. She knew what she was talking about; prior to serving as a waitress, she worked as a line cook in Vie's kitchen.
With Abra's advice, my boyfriend, two friends, and I started our extravagant meal with pierogies filled with smoked beef and a crème fraiche. The succulent pierogies sat atop a bed of sauerkraut that lacked the sourness typically associated with the German sidedish, but balanced the heartiness of the beef and the bits of bacon beef. A pickled celery vinaigrette rounded off the dish.
My boyfriend went for the pan-roasted icelandic halibut, a fresh and sizable piece of seafood topped with fried sage gremolata, and grounded by a pile of camargue red rice. The deep color of the rice possibly came from a reduction of red wine and cranberries, or at least that's how it tasted. Sides included sunchokes (Jerusalem artichokes) and pea shoots. A preserved meyer lemon aioli added a touch of sweetness.
Even when ordering the burger at Vie, you get a specially-crafted dish. Made with Dietzler farm beef, the wood-grilled burger is hearty treat for a reasonable $12. Toppings on this extravagant burger include housemade bacon, clothbound aged wisconsin cheddar, and a pickled jalapeno vinaigrette. On the side, you'll also get a handsome helping of yukon gold potato homefries, along with pickle.
For an even heartier meal, Vie offers the pan-fried bourbon red turkey breast and smothered leg and thigh. This comfort-food dish is sure to fill anyone up. If the turkey isn't enough, it comes with a crispy bread dumpling and a generous portion of butternut squash, winter radishes, and fresh, preserved pears.
As for me, I went for the rack of lamb, medium rare. The outside was crispy, while the inside meat remained tender. An orange sauce added a touch more depth to the perfectly cooked meat. The lamb was complemented by even more meat, a house-made Moroccan spiced mereguez - aka lamb - sausage. The sausage wasn't as spicy and juicy as I expected, but it snapped and was full of savory flavors. This dish, like the burger, also came with housemade fries that were both crispy and soft, a perfect combo in my book. Finally, a handful of cooked leeks graced the side of the dish, offering a slightly crunchy complement to the dish.
Despite the large dishes, we couldn't bypass the dessert menu, which is full of ice creams, sorbets, and other decadent treats. Everything was shared: the crispy, gooey St. Louis-style butter cake topped with egg nog ice cream, as well as the scoop of pumpkin ice cream. The one dessert everyone feared, but dared to try? The chocolate ghost chili ice cream. And we had every right to be afraid.
Ghost chili was declared the hottest pepper in the world in 2007. But call my friends and me crazy, we wanted to give it a whirl. Abra assured us that while it's hot, the cream offsets it. Here's what it looked like:
Oh, wait. That's the daredevil that suggested we try the chocolate ghost chili in the first place. Here's the close-up of the actual dessert:
So unassuming! It looks like just a normal single scoop of chocolate that it's okay to just dig into...right?
Nope! Tread lightly, my friends. The original daredevil took a big scoop, and wowza. It took a couple bites of the pumpkin ice cream, and some gulps of water, along with a few minutes, for the crazy hot flavors to calm down and leave his mouth alone.
So, no one else tried it after him, because we saw the after-effects, right?
Wrong again. We each had some, multiple bites actually. Not bites though, really. More like nibbles, but even then you taste plenty of heat. First, it tastes creamy and chocolaty, and then KA-BLAM, an explosion of heat blows up in your mouth. But then, just as quickly, the spiciness evaporates, and you want more. What some might call torture, I call incredibly innovative and delicious, to an extent. Between the four of us, we weren't able to finish the whole scoop.
Clearly, a trip to Vie promises to be an adventure. From fresh ingredients and heaping portions of food to experimental desserts, I know I intend to go back, even if Vie is on the pricier side. It's just that good.
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