Sable Kitchen & Bar (Chicago, IL)

Sable Kitchen & Bar is a place that I've been wanting to try for awhile now. One reason is their "American gastro-lounge" small-plates style cuisine, but also because of their cocktail program. Head Bartender Mike Ryan is well known in Chicago, having come from the Violet Hour, and has an enormous cocktail menu, broken up into 9 distinct sections for cocktails alone. As for the dinner menu, Sable allows the majority of the menu to be ordered in half-portions, allowing us to sample a number of different dishes.

Speaking in Tongues | Del Maguey Mezcal Vida, Luxardo Amaro Abano, fresh lemon, muddled strawberry

A deliciously smooth mezcal drink, had the sweetness from the strawberry but a nice smokiness from the mezcal.

Running with Scissors | Hendrick’s Gin, Solerno, Campari, muddled strawberry, lemon

I enjoy gin with most anything. This had a sweetness from the strawberry, an herbal note from the gin, and the compari tied the two together nicely.

Bacon Wrapped Dates, ewe’s blue cheese

A twist on the regular bacon wrapped dates, having been stuffed with blue cheese. Though a bit pricey at $3 each, I feel guilty wishing we had ordered a full plate. The smokiness of the mezcal cocktail paired perfectly with this dish.

Bison Short Rib Sliders: root beer glaze

I wish I ordered a sack of 10 of these sliders. The short ribs were meltingly tender, and the fried onions added texture. The glaze added a nice subtle sweetness, though I wish the root beer flavor was a bit more pronounced. That said, this was probably our favorite dish.

Buttermilk Fried Chicken & Waffles: bourbon maple syrup

Far better than the last time we had chicken and waffles from Lagniappe, the chicken breast was fried perfectly, to a dark golden brown while staying juicy. The sea salt added a nice salty crunch. The bourbon was a little strong and overpowered the maple syrup, but that is a minor complaint.

Champagne Cocktail | La Marca Prosecco, sugar cube, Angostura bitters, lemon peel

We ordered another cocktail, and tried something a bit lighter. We were split on this one, as Kristen enjoyed it more than the first round of cocktails, while I enjoyed the first two more.

Grilled Peach Flatbread, brie, toasted hazelnuts, honey

We finished with one of the six flatbreads. The sweet peaches melded very well with the brie, making it a nice transition into desserts. This was easily the best value of the night; we probably could have split this alone and been full. We couldn't finish it, especially since we had a few desserts still to come.

Butterscotch Pot de Crème, Brown Butter Pecan Shortbread, Candied Kumquat

Neither of us are the biggest kumquat fans (not that I've ever heard someone say that they are a big kumquat fan...), but these were a necessity due to the richness of the butterscotch. They turned out to be a great match. As decadent as the butterscotch was, we could both have gone for seconds.

Blueberry Crostata, Almond Ice Cream

To end, we ordered a fruit dessert. This was tasty, but a bit overshadowed by the butterscotch Pot de Crème. I wish there was a bit more of the delicious almond ice cream, as it melted away too quickly on top of the warm blueberry sauce.

We thoroughly enjoyed Sable. There are so many items on the menu that we wanted to try but couldn't get to in one trip. Finally, these were the best cocktails I've had yet in Chicago. And they were very strong. We'll be back soon.

Blu Burger Grille (Chandler, AZ)

If you go to a restaurant called Blu Burger Grille, then I guess it shouldn't be that much of a surprise that everything is blue.  Very blue.  Though the style of the dining area isn't really to my liking, the burgers definitely were.

Blu Burger Grille is a "build your own burger" restaurant, meaning there were several options and combinations for us to try.

Bison Burger | Avocado | Sauteed Garlic | Chipotle Mayo

French Fries

The bison burger tasted just like a leaner version of their black angus burger.  The chipotle mayo provided a nice kick while the avocado provided a cooling balance.  The french fries tasted fresh; crispy on the outside and tender on the inside.

Black Angus Burger | Lettuce | Tomato | Red Onion | Applewood Bacon | Fried Egg

Thick Cut Onion Rings

I love bacon and egg on a burger and this was no exception.  The gooey provolone kept everything together nicely.  The thick cut onion rings were fantastic as well.

If I had one complaint, it was that both burgers were cooked well done instead of the requested medium.  However, the flavor and juiciness of the burgers were not lost.

We came to the Blu Burger Grille on a recommendation and it did not disappoint.  We didn't order one of the many milkshakes offered, but if we come back, we definitely need to try.  Go Blue!

Blackbird (Chicago, IL)

Its rare that I have an opportunity for a midweek lunch in the city, so I decided to make the most of it and try out Blackbird. Having already enjoyed a dinner at Avec, I was very interested to try out the fine dining, 1-star Michelin rated, sister restaurant in Paul Kahan's empire.

Looking at the menu, I figured the best way to try out the restaurant would be the 3-course prix fixe menu. Immediately after ordering, I was brought a few warm slices of multigrain bread and butter topped with salt and herbs. The bread was only okay, as the crust was a bit on the tough side rather than crunchy.

Charred Baby Sepia with Green Tomatoes, Blueberries, Chamomile Almonds, and Cynar

I chose sepia, or cuttlefish, for my first course. The legs were charred while the body appeared to have been griddled. The body was by far the most tender that I've had. I would have never guessed that blueberries and sepia would go well together, and the chamomile almonds added a fabulous nuttiness to the dish. There was a broth at the bottom of the bowl that was relatively flavorless, so I ignored it.

Roasted Chicken and Sausage with Lime Onions, Tamarind, and Smoked Cucumbers

This plate featured white and dark meat bound together to form a "sausage", which was wrapped with chicken skin and roasted. When this plate was served, I just assumed I misread the menu as "Roasted Chicken Sausage", but after seeing other plates get sent out after I was done eating, it appears that they forgot to add the sausage to the plate. Disappointing that the sausage wasn't included, but the chicken was fantastic. I'm guessing that it was initially cooked sous-vide, and was even more tender than the roast chicken I recently had at Graham Elliot. Also, this was served with pickled cucumbers (instead of the smoked cucumbers listed on the menu), providing a nice tart textural contrast. I thought the tamarind was a bit too sweet and was distracting.

Cocoa Gateau with Goat's Milk, Kola Nut, Fresno and Hibiscus Sorbet

This tasted much like it looks. Rich, crumbled gateau was topped with Kola nut in gelee and crunchy meringue forms. There was also a tart hibiscus sorbet that kept everything from being too rich.

I enjoyed my lunch at Blackbird, but I probably won't be back soon. The prix fixe is a great deal, but its a bit too pricey and I've got too many other places (including Kahan's two other restaurants, Publican and Big Star) that I'd like to try before returning.

Mr. Powdrell’s Barbecue (Albuquerque, NM)

On the drive back from Chicago to Phoenix, Dad and I found a BBQ restaurant in Albuquerque, NM that looked interesting to try.  Mr. Powdrell’s Barbecue touts itself as original hickory smoked.  That was enough to sell us so we decided to go in for a bite.

In order to get a nice variety, I went with the beef brisket and pork (with mac and cheese and corn on the cob), while Dad ordered the pork ribs (with BBQ beans, cole slaw, and seasoned fries).

Though I prefer pulled pork vs.chopped pork, it didn't take away from the great hickory smoked flavor and tenderness of the meat.  The brisket was equally as tender and flavorful.  I would have liked a larger piece of corn on the cob, but the mac and cheese was very flavorful.

The pork ribs were equally tasty, with the abundance of meat falling off the bone at the touch of a fork.  There was an interesting twist on the BBQ beans, as they provided a spicier flavor vs. the traditional sweet flavor.

Although we didn't try it (and probably won't since we are never in Albuquerque), Mr. Powdrell's Rockin' Po-Boy Sandwich looks like an interesting and gut-busting option.  It's described as "a hearty monster of a sandwich with BBQ beef brisket, smoked turkey breast, pulled pork, coleslaw dressing, onion rings, and french fries all on a 12 inch french loaf and of course...Mr Powdrell's famous BBQ sauce."  Yikes.

We visited Smoque BBQ while we were visiting in Chicago and I preferred the BBQ served there.  However, Dad preferred the BBQ here at Mr. Powdrell's.  So that gives you an idea of the quality of BBQ served at Mr. Powdrell's.

Graham Elliot (Chicago, IL)

When Chris told me he was going to be visiting Chicago, I began to look for restaurants for us to try. Once my parents told them that they were also going to join us, Chris and I chose to try Graham Elliot, for its fine dining yet casual atmosphere.

Graham Elliot considers itself the first "Bistronomic" restaurant in Chicago, serving contemporary American cuisine, and was awarded one star in the November Michelin guide. As soon as we sat down, Parmesan-truffle popcorn was brought to our table. The popcorn was lightly tossed with black truffle butter, chive, and Parmesan cheese. We devoured both bowls within minutes.

To drink with our meal, we ordered a bottle of Izadi El Regalo Reserva 2004. This is a Tempranillo / Rioja blend that was a nice, slightly dry red.

New York Sour / Buffalo Trace / Lemon Squeeze / Orange Bitters / Claret Float

Chris ordered a New York Sour cocktail, a riff on a Whiskey sour. This was a nice drink, quite smooth with the proper tartness.

We started the meal with Graham Elliot's famous Foielipops. Foie Gras and madiera mousse was coated in watermelon pop rocks, and topped with a pinch of fleur de sel. The pop rocks lightened the rich foie, while loosely keeping the classic fruit and foie combination.

The formal amuse bouche was brought next. A sorrel panna cotta was topped with steelhead roe and chive. To accommodate my dad's non-dairy request, he received a sorrel and chive salad with the roe. Surprisingly, we all enjoyed the non-dairy dish better, as the salad matched the roe better than the panna cotta.

Deconstructed Caesar / Gem Lettuce / Brioche Twinkie / Parmesan Fluff / White Anchovy

Both Kristen and my mom ordered Graham Elliot's signature dish, his take on caesar salad. Romaine hearts are dressed and topped with Parmesan and anchovy, while a twinkie is filled with garlic marscapone cream. My mom's was fantastic, but unfortuately Kristen's was slightly less so, as there was very little garlic marscapone in her twinkie.

Charred Octopus / Preserved Turnip / Liquid Olive / Smoked Potato / Cured Orange

I had forgotten that this was listed under the cold appetizers, so the temperature surprised me when this was served. Both my dad and brother ordered and enjoyed this dish. There was a very nice brininess when the octopus was eaten with the olives and olive gel.

Foie Gras / Compressed Rhubarb / Wild Strawberry / Caraway Crumble / Candied Angelica

This seared preparation of foie was served over a sweet caraway crumble. There were a number of different forms of strawberry and rhubarb, including compressions and foams. While tasty, I think I'm beginning to prefer cold preparations of foie, as it typically seems richer but less greasy, if that makes sense.

A few of us ordered a second round of appetizers, as suggested by our waiter. This dish is not listed on the online menu for its description, but it was a spring onion bisque, with pickled ramps. A log of what appeared to be a spring onion cream came in the bowl with other onion components, and a warm onion soup was poured in tableside. We were told to try the soup on its own, and then stir in all of the components together. Initially, the soup tasted purely of onions and ramps, but the other additions added more richness as it was stirred in.

Farm Egg / Green Garlic / Fiddlehead Fern / Wild Watercress / Pebble - Moss - Soil - Stone

Let me take a moment to note how comically large the plates were in relation to portion size in some of the courses. I have no complaints on the portion size, as I was quite full following the meal, but there was a lot of white space on some of the plates. As for the dish, it tasted very fresh and green. The egg seemed slightly overcooked, as the yoke began to harden slightly, but created a dressing of sorts for the vegetables.

Crab Cake / Soft Shell / Old Bay / Kohlrabi Slaw / Grainy Mustard

Our last appetizer was a deconstruction of a crab cake. Soft shell crab was fried in a hush puppy batter, and came with old bay foam, kohlrabi coleslaw, celery gelee, and a tangy mustard sauce. A thin sheet of lardo also covered one of the pieces of crab. This was one of our favorite dishes of the night, with the flavors combining together like a traditional crab cake.

Oh Fiddlesticks / Hendrick's Gin / Exchange Vodka / Cucumber Lillet / Orange Bitters

For dinner, Chris ordered a gin concoction. I enjoyed the lightness of this drink, which was also quite smooth. I love Gin, so I preferred this out of the two cocktails, but Chris liked the New York Sour more. Both were tasty and easy to drink.

Veal Loin / Sweetbread / Green Asparagus / White Asparagus

I chose the veal loin, which was recently changed from the old dish containing veal breast. Server with the veal were sweetbreads cooked schnitzel-style. I wasn't very keen on this preparation of sweetbreads, as they were overcooked, likely due to how thin they were cut. The veal and asparagus was very well cooked.

Jidori Chicken / Israeli Couscous / Baby Carrot / Granulated Honey / Chamomile Essence

Kristen picked the Jidori chicken, and surprisingly, this was probably my favorite entree. The chicken breast was perfectly cooked and juicy, likely sous-vide. Jidori chicken is a specific type that is known for being a very flavorful bird, and this chicken was one of the best that I've had. The israeli couscous had a nice touch of acidity that went well with the chicken. I also believe this was my first time having purple carrots.

Colorado Lamb / Pea Cannelloni / Morel Mushroom / Homemade Lambcetta / Eucalyptus Froth

I only had a few bites of this, but the lamb was tasty. The lamb was cooked on the rare side of medium rare, and the eucalyptus froth evoked the traditional mint and lamb combination.

Skate Confit / Cornmeal / Fava Bean / Ham Hock / Pecan Oil

The skate was also one of my favorites. The skate was rolled into a cylinder, paired with orange peel and pecan purees, and topped with a ham hock sauce. There was also a fava bean salad on the side. I enjoyed trying the skate with each of the accompaniments.

Chocolate Framboise / Jivara Ganache / Manjari Cremeux / Coffee Earth / Ancho Chili

We ordered two desserts, and this was Kristen's favorite. There were multiple forms of chocolate (chocolate raspberry sorbet, cremeux, ancho ganache), as well as delicious coffee bean nibs, powdered raspberry, and balsamic glaze. A rich, but decadent chocolate dessert.

Lemon Cake / Citrus Curd / Blueberry Gelato / Poppy Ribbon / Violet Foam

This dessert was my favorite of the night. Similar to the chocolate dessert, lemon was in many forms (cake, ribbon, gels). The blueberry gelato was especially flavorful, as well as the lemon gel. This was a terrific, light way to finish the meal.

We ended with brownie bites as the mignardise. Graham Elliot is a fantastic choice for an upscale, yet casual dinner. There are different and creative flavor combinations that you will not find in many other restaurants.