The Jimmy | Gold Coast - Chicago, IL.
Behind a velvet rope, a hidden door, a very tall doorman, and two steel curtains lies The Jimmy, a cocktail lounge that feels like it was transported straight from 1970.
Cool without being trendy, and classy without being stuffy, The Jimmy is a smaller lounge (only about 40 seats) that understands the importance of a good conversation and a stiff drink.
The entrance to The Jimmy is located inside Burke’s Bacon Bar.
Dimo’s Pizza | Wicker Park - Chicago, IL.
S’mores Pizza. Chicken and Waffles Pizza. Lasagna Marinara Pizza.
Do I have your attention?
Dimo’s Pizza, formerly Ian’s Pizza, has a knack for putting your favorite blogger’s food on a pizza pie.
Their hours are listed as 11AM-Late which is code for, “when you are drunk and walking home stop in and get a regret slice.”
Finally, a pizza place that “gets me.”
Bang Bang Pie Shop | Logan Sq. - Chicago, IL.
Another great shop on the ‘Popular Pays’ app. Bang Bang Pie boasts handmade pies and warm cider, perfect on a cold day.
I need to go back soon to try something off of their ‘Biscuit Diner Menu’ as I am a sucker for any place that serves breakfast sandwiches all day.
Gaslight Coffee Roasters | Logan Sq. - Chicago, IL.
Located on the corner of Milwaukee and Fullerton, Gaslight roasts their own beans about 15ft from the register.
The store gets beautiful natural light all day long and has plenty of seating for those long sessions with HULU Plus.
The Dove | Tortola, British Virgin Islands
Consistently voted best restaurant of Tortola, The Dove boasts one of the extensive wine menus I have ever seen. The French cuisine focused menu is fantastic and exceeds many of the French restaurants in the states.
I can say with confidence, they served the best pork belly I have ever had. If only it didn’t take 2 flights and a ferry to get there…
- tarragon onion jam
- fresh mozzarella
- venison italian sausage
- shaved roasted brussels sprouts
- toasted pine nuts
- baby arugula
- Mike’s Hot Honey
- shaved pecorino romano
My spicy bourbon hickory syrup thickened up a bit too much, so I had to scrap it. Shit happens. This was still pretty damn delicious.
Hey, it works for whiskey, so why not for another one of the key food groups, sriracha? Made using fresh, locally sourced ingredients — specifically chili peppers, brown sugar, garlic, and salt — Sosu Barrel-Aged Sriracha is a new take on everyone’s favorite rooster-emblazoned condiment. Aged for one (or in the case of the limited-edition version, three) month(s) in whiskey barrels, the pepper mash takes on sweet, fruity, and smoky notes that help balance out the spiciness of the sauce, making it an even more amazing accompaniment for eggs, meat, noodles, or anything else you can imagine.
I personally don’t really believe in cleanses, but I am thankful that Bon Appetit does do their yearly food-lovers cleanse because they usually do a really good job of coming up with interesting and light recipes that are still fun to eat, regardless of whether you are on a specific regime or not. Tonight M made the steak (we didn’t have hanger, so two small porterhouses were used in the hope there would be leftovers) with the oregano-orange chimichurri, and served it with a modified version of my normal salad (no fruit save for the orange juice in the dressing) with lots of cubed avocado.
From now until the temperature starts to rise again in mid-2014, internationally renowned cheesemonger Steve Jones and the kind folks at his Southeast Belmont’s Cheese Bar will host a raclette night every Wednesday night, starting at 6 pm. For a mere $6, cheese lovers get a plate of boiled potatoes, cornichons, ham, and a variety of mustards, doused in freshly-melted raclette cheese.
For those of us who are not international cheese aficionados, raclette is a popular party food in most of Europe. The dish originated in the Alpine region of Switzerland, and quickly spread to Germany, France, and surrounding nations. At Cheese Bar, Jones uses a German machine to melt the French cheese he prefers, for a multi-national culinary experience. “Raclette is one of those great comfort foods of the world,” says Jones.
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(Photo ©2013 Portland Monthly)