Tao Ran Ju

     The sign on the door said the restaurant opened at 10:30.  We arrived at around 10:25; so we were early.  There were already a handful of people waiting outside.  Looking in through the door the lights were out.  Grace, her parents and I milled around the door till around until 10:35 - still no movement. So we decided to check the door, which was open.  So we walked into the dark dining room.  The light in the kitchen was on.  As we mulled walking back out two people pushed past us.  They looked at us quizzically, but quickly moved on into the kitchen.  The staff had started to arrive. 

We sat down at table on the side; at 10:40 when the wait staff arrived we got menus.  The head chef entered in a white t-shirt and seasoned apron at around 10:45 and the lights turned on. 

The tables were outfitted with tabletop burners, but it was breakfast time and I wasn’t in the mood for hot pot.  The menu other than the hot pot is a hodgepodge reflecting the Taiwanese chef and Yunnanese owner.  We ordered a few things as the restaurant staff got settled.  

Laurent Gras is My Hero

 

Men's Fitness (not a magazine I often read) put out their list for the 25 Fittest Men of 2010; I only know because of a synopsis from Food & Wine.  Laurent Gras, who's meal I've been thinking about for the last month was on the list.  How can anyone have 2% body fat?  How does a chef have 2% body fat? Especially one whose restaurant makes the most perfect little croissants?  These bite sized buttery morsels with hints of salt and rosemary are perfect for a snack on the go.  I can't imagine being in a kitchen filled with these magical mini-breads and being able to resist the temptation to have one . . .or two. . .or a few. 

Laurent is certainly a stronger man than I (in so many ways).  I'm not sure if I'm more impressed by his ability to ride a bike for hundreds of miles or simple resist eating his own food. 

Wandering Goat (Veal) Dinner

We arrived at the Logan Square Kitchen a little after 6:00.  I had been waiting for this dinner ever since Stephanie Izard had started her teasing tweets over two weeks earlier.  Her wandering goat dinners had started last year while she was setting up her restaurant.  But it seemed like I was never going to be able to get in.  How was I supposed to hunt down tickets with locations posted via twitter during the week?  Or win a virtual kitchen stadium battle? This time I got tickets the old fashion way; I paid for them.   

Prettiest food I've eaten this month: L2O - Lamb Tartar

L2O: Lamb Tartar
Originally uploaded by KidItamae

This past weekend, Grace and I went back to L2O for a celebration. The first time we ate there, we were in a tatami room. It was great meal, but it actually left us wondering what the main dining room was like. So we went back, this time in the main room.

What really impressed us again was Laurent Gras' aesthetic. His food is delicate to the eyes and to the palate. The flavors are clean, harmonious and exquisite.

The lamb tartar was almost to pretty to eat. Almost.

The Southern: A Conversation Over Brunch

After a long sleepless night, the FSC eats at the Southern for Brunch. Animesh, Jschus and KidItamae regroup to discuss the meal.

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KidItamae: This is the first time [that I remember, not counting that time I was sleep eating] that I’ve gone out to brunch after a sleepless night at the hospital. So, the memory of the food is a bit hazy, a bit like a vivid dream [after which you wake up full]. I wonder if my stupor enhanced or inhibited my experience? Anyhow, let’s talk about the restaurant, and maybe you can help fill the blanks to my memory.

Restaurant Décor:

Animesh: The interior was made from roughly-hewn wood and stone, all in rectilinear arrangements, as though we were meeting in a rough draft for Fallingwater.

KidItamae: It is rustic and filled with a warm distressed wood. The décor seems like such a departure from the Miami-chic of Chaise Lounge, which seemed like a unique concept in the cold of Chicago. But I suppose this may suit our city better. But it also seems like with all the gastropubs and restaurants serving upscale comfort food have a similar look.

Jschus: I am always a big fan of being able to eat and have my feet dangle off the chair and not touch the floor. And I liked the wood. The bar was nice, modern, and with clean lines.

Drinks:

KidItamae: I didn’t order a drink, but I think it’s fabulous that Jschus ordered a ‘Dirty Peach’. I feel a nickname coming.

Animesh: My Old Fashioned came and it was bitter with cheap grenadine. I took it as warning.

Jschus: I ordered the ‘Dirty Peach’ in hopes that my high school nickname would recur. It was sweet and ok.

Current Obsession: Maple Pretz

When it comes to snacks, I tend to eat things in bunches.  I fixate on one snack and eat it intensively for a period of time. Currently I'm eating a old favorite: Maple Pretz.  

Pretz are delicate stick-shaped biscuits, like pretzels, but sweeter.  Maple Pretz have a soft maple and butter flavor and taste like the essence of pancakes. 

Maple Pretz has been available off and on in Chicago over the past few years.  A few years ago I had it and loved it.  It was a limited edition flavor that I thought I had lost forever (apparently it may have be available in Canada).  Then Ezaki Glico made a similar and equally delicious French Toast Pretz.  But that too was limited edition.  While at Mitsuwa the other day (where I found the Baumkuchen), I saw some fresh bags of Maple Pretz.  I had better eat up while I can. 

Baum Update

I was in Mitsuwa and found a large ring of Baumkuchen for ~$6.  It has a nice mild flavor and comes conveniently packaged.  It seems like a nice alternative for the Baumkuchen fix when you can't wait for Christmas or a trip to the Hong Kong airport.

Baumkuchen

After reading Mimi Sheraton's chronicles of her search for Baumkuchen in the New Yorker, I was inspired to start my own quest, albeit on a much smaller scale.  Unlike the aforementioned Ms. Sheraton, I have no great history with Baumkuchen, but that is not to say that I have none.  While it may not be a fifty year saga, I have been curious about the cake since I had it in Hong Kong a few years ago (actually, it's hard to be precise about the exact location I first had the cake, because I bought it at the airport and at it on the plane probably while suspended somewhere over the Pacific).

While at the airport, I was looking for snacks at Muji, a Japanese based chain.  It had always seemed odd that my first introduction to Germany's "king of cakes" would be from a Japanese chain in a Chinese airport (Apparently Baumkuchen has been popular in Japan since 1919 because of a captured German baker who opened  bakery in Kobe).   

At Muji, they have a large selection of different flavored Baumkuchen including banana, sweet potato and corn?!  I had bought one and eaten it about midway through the flight back to Chicago.  The texture was a little more springy than a pound cake, and it had a nice mild flavor.  I spent the rest of the flight regretting not buying more and plotting ways of getting a supply to Chicago.