Wednesday, April 18, 2012
While the West Loop's Randolph Street strip is gearing up for a busy summer with the arrivals of Belly Q, G.E.B., RM Champagne Salon and a couple other restaurants, there will be one spot sorely missed: Sushi Wabi.
312DD just got a tip that the stylish sushi spot will have its final service on April 21.
I've been wondering when I'd have the chance to jet off to Philly for ?uestlove's famous fried chicken.
But now I don't have to. According to Eater Chicago, the famed drummer for The Roots and the Jimmy Fallon Show has teamed up with our very own Graham Elliot to launch "?uest Loves Food" POWERED BY Chef Graham Elliot in May:
(Photo: Dan Dry)
. . . Skillet-Seared Mussels with Bay, Roasted Garlic and Chilies at West Town Tavern.
When it comes to comfort fare, this Near West Side restaurant is exceptional. You won't find kitschy cuisine on the seasonal and ingredient-driven menu engineered by chef Susan Goss, who runs the well-respected spot with husband, Drew.
After almost 10 years (they celebrate in May), they've maintained a steady crowd beyond neighborhood folks coming for the popular Fried Chicken Night (Mondays), Wagyu Beef Burger Night (Tuesdays) and Taco Thursdays.
The Gosses celebrate the restaurant's first 10 years with Champagne & Fried Chicken every Monday through May 28. The heaping of yardbird is $16.95, but for an extra $10, you'll get a glass of the Grande Cuvée from Compte Audoin de Dampierre, which originates from a small house based in the village of Chenay.
Or if you really want to do it up, tickets are still available for the annual Girl Food Dinner on April 22. Joining Susan Goss in creating a signature dish paired with wine are Nicole Pederson (C-House), Priscila Satkoff (¡Salpicón! Restaurant), Jackie Shen (Argent) and Jesse Oloroso (Black Dog Gelato).
While you're there, pick up a copy of the couple's cookbook, West Town Tavern: Contemporary Comfort Food, which contains more than 100 original recipes.
Here's one to get you started: Skillet-Seared Mussels with Bay, Roasted Garlic and Chilies: