Bleeding Heart Bakery responds to shuttering

Michelle Garcia of Bleeding Heart Bakery (Photo: Bleeding Heart Bakery)


The Stew and other food-focused blogs wrote about the health department's temporary shuttering of Bleeding Heart Bakery.

But this afternoon, owner Michelle Garcia released this statement:

"It was reported yesterday, 2/9/09, that the Chicago Health Department conducted a routine inspection of Bleeding Heart Bakery, resulting in its closing due to clogged sinks, no manager on duty and overflowing garbage in the alley. The blogs, internet and news has run am muck with the story and many speculations and slanderous comments have been made.

We are writing this statement to put a stop to the rumors and to state our side of the story, which not one reporting agency, besides the Booster, has bothered to ask.

On Sunday night, after service, our kitchen sink became clogged, once noticed in the morning, the sink was covered and not used. The hand sink near by was affected and was also closed. These are two of 6 sinks we have in the bakery, three of which are hand sinks. This in no way said that we were not either washing our hands (as there is a sink 15 feet away for that) or our dishes. We were not actually open and no food could have in anyway been affected. Drano (yes, I know...bad) had already been purchased and cleared the drain in minutes. Problem solved before 11am.

We get our trash serviced every Monday by Waste Management. They usually come around 10 am which they did yesterday. As our inspection was between 8 and 9, the garbage was not emptied yet. We pay for this service and they come faithfully every week.

There were two members of the staff present both of which had their sanitation license, they were not asked for it. However, the bakery was cited for not having a staff member with their sanitation license present. The owner, Michelle recently had surgery and had to run out for 1 hour to a post op appointment. This one hour just happened to be the hour the health department showed up. Interesting.

We have always prided ourselves on our cleanliness and have supported an open kitchen from the very beginning to prove we have nothing to hide.

We apologize for any problems this may cause people, we have already gone back to the city and will be re-inspected within 48 hours, which is routine procedure. We will be open for business this weekend or sooner, without a doubt, and we will be celebrating another wonderful Valentines Day."

What they're saying on Facebook . . .

Paul Virant, the acclaimed chef of Vie in Western Springs, is scouting spaces for a new downtown venture today. (Photo: Paul Virant)


Gregory Hall (Owner/Brewmaster Goose Island): "Thirsty for old Goose Island favorite Lincoln Park Lager, to be tapped on Abe's birthday, only at 1800 Clybourn."

James R. Lasky (Restaurateur): "Stoked for 63 degrees. Chaise will have a few outside tables ready for those who dare!"

John Ross (Owner/The Bristol): "Me and the redhead are reworking the drink menu to get our fabulous guests drinks faster....times are tough they need drinks (now)."

Paul Virant (Owner/Chef Vie): "Going to check out a restaurant space downtown (Tuesday) am."

Props for new Pilsen bar

(Photo: Simone's Bar)


We haven't hung out in Pilsen in years, but Thrillist's take on newcomer Simone's Bar makes it tempting:

"Further in's 'Simone's Lab,' a 1,000 sq ft bar-within-a-bar, event space, and art gallery, housed in a former mechanic's shop sporting graffiti-scrawled chemistry desk tabletops, dusty lab equipment displayed in lofted cases, random machine parts, and church pews (the only non-reclaimed thing is your jaunty soul).

Booze includes 40+ brews, from cheap staples ($2.50 PBR tall boys) to micros (Founders' Dirty Bastard, New Holland Dragon's Milk, etc) . . . "

'Swoon' on the sweetest day

Philip Foss of Lockwood. (Photo: Philip Foss)


They heat up the kitchens and now they're heating up your computer screen.

Just in time for Valentine's Day, our friends over at CitySearch have rounded up the sexiest chefs in town.

Of particular note: Michael McDonald (onesixty blue), Chad Starling (Le Lan), Philip Foss (Lockwood), and the lone female on the list—Radhika Desai (Between Boutique Cafe and Lounge).

We have some thoughts on who else should've made the cut, like . . .

What they're saying on Facebook . . .

Marc Brooks of Park 52. (Photo: Marc Brooks)


Manolis D. Alpogianis (Partner/America's Dog): "The best stimulus package for Chicago is nice weather."

Marc Brooks (owner/Park 52): "Wondering why my friend Patrice Miner is talking about Houston's spinach dip and not Park 52's."

Michigan Avenue: "Looking forward to the Obamas coming back to town next weekend ! Any guesses on where they will go?"

Gregory Hall (Owner/Brewmaster Goose Island): "Can't wait for Chicago Art Brigade Valentine Market at Goose Island on Feb 11."

Julius Spates (Deejay): "Ready for the 3Degrees party at US @ Crocodile Lounge on Thursday & Jack @ Zentra on Friday!"

Rick Tramonto (Chef/Owner Tru): "Making a Tropical Fruit Salad with Vinaigrette Noodles for South Beach Food & Wine Festival."

More props for local restaurants and chefs

The Publican is Chicago's only eatery up for Bravo's "A-List Restaurant." (Photo: Bob Briskey Photography)


Chicagoans represent in two categories in Bravo's annual A-List Awards, which selects the country's top tastemakers:

A-List Chef: Guiseppe Trentori (BOKA); Koren Grieveson (avec); Grant Achatz (Alinea)

A-List Restaurant: The Publican

Vote now!

What they're saying on Facebook . . .

Faith & Whiskey/Bon V partner Hunter Cannon with adorable friend. (Photo: Hunter Cannon)


Todd Appel (Mixologist/Crimson Lounge): "Back from lunch with a friend...had an amazing BACK day at the gym...finally in a good mood. (Celebrity deejay) Samantha Ronson tonight at CRIMSON. Maybe LiLo (Lindsay Lohan).off the hook anyway."

Hunter Cannon (Owner Bon V/Faith & Whiskey): "Faith & Whiskey tonight."

Darryl Hervy (Universal Music Group): "Getting ready for tonight's India.Arie event at Checkerboard Lounge. 8:P.M. doors."

Le Colonial: "Has a few spots left for the Feb 28th cooking class."

Mark Liberson (Partner/Hydrate): "Going to Manny's for lunch- haven't been in years! If you haven't been you need to go. Incredible deli!"

mk: "Oh boy... we're on 'Check, Please!' tonight at 8p & 11p. We'll be working so tweet to let us know how we look please!"

What would Alpana drink . . . at Schwa?!

Mistress of merlot, meritage and all types of vino Alpana Singh doles out advice to a reader dining at BYOB sensation Schwa for the first time:

"I find that when it comes to avant garde food, sommeliers can get really creative and utilize unknown grapes and regions and they can also reach into their bag of tricks and pull non wine items such as beer, sake, cocktails or add liqueurs, bitters and other aromatics to wine to make them more complimentary to the dishes.

"It's hard to pinpoint a style of wine that would pair well across the board with avant garde gastronomy but overall I would say that the wine must have a high degree of acidity in order to keep the pairing clean and not overwhelming. I would stay away from heavy, oaky and buttery whites and over ripe, extracted and alcoholic reds since they tend to mask the intricate flavors and textures of food."