Monday, April 6, 2009
Roasted chicken and mussels dishes at Branch 27. (Photo: Peter Riskind)
Gapers Block reviews new West Town hot spot Branch 27:
"Exposed brick, muted olive and moss tones, and an over-arching skylight set the scene for a simple and well-executed menu with only a few demure points of whimsy (I'm not sure exactly what a mozzarella egg roll is...and our waitress steered us towards the more conventional but very well-flavored and crunchy chicken wings with a sauce that smelled like heat but tasted like sweetness with just a hint of chili).
"The restaurant describes its menu as 'familiar,' which seems to mean not just familiar home-cooking, like pan-fried perch or a highly recommended roasted half-chicken, but some familiar stars of contemporary American menus, like tuna tartar, scallops with pumpkin ravioli, and mussels and fries."
Curtis Duffy of Avenues (Photo: Avenues)
What were Chicago's top chefs up to this weekend?! 312DD checks out their Twitter accounts:
Grant Achatz (Alinea): "Finalized dish: salmiak, kola nut, beet, buttermilk. Why don't ppl. like beets? It's sweet -earthy. Or black licorice? The combo is solid."
Jimmy Bannos (Heaven on Seven): “Just got home from teaching a great cooking class; both my children helped me pull it off they were great!”
Curtis Duffy (Avenues): “Getting ready to kick the (rowdy) table of 8 out of the restaurant!”
Tim Graham (Tru): “Lamb legs are here, and my hands smell like ramps. Ah, spring is somewhere.”
Troy Graves (Eve): “Buying a whole cow is a big investment, but it pays off in the end. I am gonna serve the best burgers in Chicago.”
Rick Gresh (David Burke’s Primehouse): I'm thinking it’s time to brew a proper saison this weekend, along with a pilsner. How much beer at the house too much? Currently 40 gallons.”
Paul Kahan: “Got amazing almost live wild shrimp from Jim Galle's new business today. Served tonight at the Publican. Blackbird and avec soon.
Erick Williams (MK): “Just butchered the annual Passover lamb with Michael Kornick. Very inspired and I owe it to the lamb ribs for lunch! I feel some great spring lamb additions coming.”