GUEST POSTToday we have an epic guest post for all the readers of Food in Mouth. Jonathan who blogs at Hungry in Milwaukee went to Next Restaurant with his wife Grace and has an epic account of the meal. Many of you probably know all about Next Restaurant, but for those who need a refresher, it's a new restaurant by Grant Achatz and Nick Kononas. They previously partnered on Alinea, which you can read about here (also from Jonathan). The restaurant features a focus on foods from different historical periods. Right now it's 1906 Paris, France. They also have a slick new ticketing system instead of a reservation system. Secondary markets for their tickets have already been seen on Craigslist. So both in food and price discrimination terms, Next Restaurant seems to be paving the way. The Executive Chef is Dave Beran, so let's see what the creative team from Alinea and Chef Beran has in store from Paris, 1906.... [Continue reading]
Guest Post!Jonathan is back with another tale from Chicago. Kyrgyz food looks interesting. I don't even know if we have that here in NY... but read on for the delicious tale!
I had to look on a map to find Kyrgyzstan. Actually, I first had to find out how to spell it, before I could find the central Asian country officially known as the Kyrgyz Republic. As I had guessed (clearly), it is bordered by Kazakhstan to the north, Uzbekistan to the west, Tajikistan to the southwest and China to the east. So much work before heading off to a restaurant! It was like homework. But I had to know a little about what I was about to eat.... [Continue reading]
Guest Post!Jonathan is back with a tale about Belly Shack. Nothing gets me going like Asian inspired restaurants. This one looks super delicious. Mmm... why is Chicago so far away and so cold in the winter?
The "Shack" is located under the Western Blue Line Station and decorated with Banksy-inspired graffiti decorating the walls. Belly Shack is Bill Kim and his wife, Yvonne Cadiz-Kim's new Latin-Asian inspired casual dining restaurant. The menu is short and focused, but still takes some risks (there are even several vegetarian/vegan and gluten-free choices). The service and feel at Belly Shack is in a lot of ways similar to Urban Belly: order at the counter, tableware and self-serve water on the side.... [Continue reading]
Guest post from Jonathan today! He's back with us today with a writeup about Rick Bayless's most recent restaurant, Xoco. It's in Chicago so it's a bit of a tease for most of us, but living vicariously is nice sometimes.
Xoco(SHOH-koh), Rick Bayless’s ode to Mexican street food, is only a few blocks from my apartment and I (like apparently the entire known world) had been aching to try it. And so every few days since it had opened I’d walked by to see if it was a good time only to find that the line was firmly out the door; so I would keep walking. But no, this day I decided to stay. I was taking a stand, and I was going to try Xoco.
I arrived a little before 6 pm and the line was already peaking out the door. It seems that ever since that Top Chef Masters win, people are rediscovering Rick Bayless. The group of exasperatingly energetic college students in front of me noted that their friends who had arrived earlier were at the front of the line and had taken about 40 minutes to get there. With a sigh, I pulled out my Blackberry and began to beat down a few levels of Brickbreaker.... [Continue reading]
Yeaaaaaaaa buddy, we have a guest post today from Jonathan and Grace. With the weather already taking a turn for the Fall, it's fun reading about rib sticking meals like this. Of course, the pictures from Jon are stunning as usual. Read up for more about Morrison's Authentic Southern Cooking Restaurant in Chicago!
It was already late on Sunday, and I was hungry. As we drove through the Southside, it seemed like every few blocks there were signs for "soul food." The signs were everywhere. And tempting signs too. Sign for the sort of places that truly infatuate the foodie imagination. They are:... [Continue reading]
A new thing that I'm trying to do more of is to assume that things are going to work out for the better. Too often it's easy to get caught up on things... [more]
It's difficult to find something more affordable than doubles from the Trini Paki Cart. I actually had it maybe a month or two ago and I can't even... [more]
Recently I tortured Steph into watching Game of Thrones with me. There's dragon eggs in that show, and I've previously told many of my friends that... [more]
Thirty five point two nine percent. That's how much of my life has passed by based upon a life expectancy of getting to 85-years-old. It certain could... [more]
Did y'all catch the article last week by Eric Asimov about the state of being a critic? I think if there's one thing to note about the state of restaurant... [more]
