01 o 09
ʻO nā makana maikaʻi loa no Chicago Chef Week
ʻo Urban Cantina I Nō Pōkino:ʻO ka hoʻolālā makahiki o ka poʻe hoʻolālā i kēlā me kēia makahiki i kā lākou meaʻai waiwai nui e mālamaʻia ana ma nā haleʻaina ma ke kūlanakauhale, ma nā kaiāulu a ma nā wahi āpau.
Ke lā : ʻApelila 17-22
Kahi: Ma'ō aku a puni Chicagoland
Pehea ka nui: E hoʻokomoʻia nā haleʻainaʻaina i kahi papaʻaina awakeaʻehā no $ 44 (ʻaʻole me ka mea inu, auhau,ʻaleʻale), a inā he pono, e hoʻonohonoho i ka papaʻaina awakeaʻekolu no $ 22.
ʻO ka mea: Chicago Chef Week hōʻike i kekahi o ke kālaʻai kūʻai nani loa o ke kūlanakauhale ma kaʻaeʻana i nā meaʻai eʻai i nā kumukūʻai kūpono. ʻO ka hapa nui e pili ana i ka hanana hebedoma,ʻaʻole ia he hoʻokahi; hōʻailona hale hōʻailona hou i kēlā me kēia makahiki. ʻO kaʻaina o nā haleʻai ma luna o ka mokuʻaʻohe lua, me kekahi o nāʻoihana nui loa o ke kūlanakauhale.
Aia ka papa hana no ka Chicago Chef Week i ka papa inoa o nā mea komo . Ma nā paheʻe e loaʻa nei, eʻikeʻoe i kā mākou papa helu noʻewalu mau pānuiʻoi aku no ka Chicago Chef Week.
02 o 09
ʻO nā makana maikaʻi loa no Chicago Chef Week:ʻO Betty
B. Holowaiwai Co. Ka Lima: Rachel Dow
ʻO ka Scene: Dark and alluring, ʻO Betty kahi mea maikaʻi e pili ana iā Chicago i kahi hoʻolālā lumi hoʻomaha o ka hauʻoli. He nui nā mea hou,ʻo ia hoʻi nā puke waina, a me ka mea i hoʻopaʻaʻia i ka piano a me nā moʻolelo kūikawā, e hāʻawi iā ia he'ōlohelohe 1960. Hāʻawi ka papahana papa'ōpiopio i kahi hou, kahi kūpono me ka nui o ka iʻa a me nā koho meaʻai. Aʻo ka papa mele hauʻoliʻole e pāʻani ana i kona hauʻoli, me nā mōhai e like me Maximillion o tequila,ʻo ka anchile chile liqueur, hibiscus syrup, lime, he mau momona a me ka wainaʻono.
Ka mea e kali ai: Hōhā koho papaʻainaʻehā no $ 44
Kōkua: Fulton Market District / West Loop
03 o 09
Nā makana maikaʻi loa no ka Chicago Chef Week: Blackbird
HoʻokeleʻAno hoʻokahi ʻO ka Chef: Ryan Pfeiffer
ʻO ka Scene: Hoʻokumu ka mea hoʻokele a me ke alakaʻiʻo Paul Kahan i ka Blackbird a Chicago me ka mea hoʻonanea i ka manawa a me ka haleʻahaʻaina. Ua weheʻiaʻo ia mai ka makahiki 1999, akā, mālama mauʻo ia i kahi pale e kū'ē i ka hoʻokūkū ma kēlā me kēia makahiki. ʻO kona wahi keʻokeʻo keʻokeʻo eʻoluʻolu me ka hui pū me nā poʻe'ōniʻoniʻo a maikaʻi, e noho ana i nā pō a pau, akā e hoʻomaha. ʻAʻoleʻo Blackbird kalapu. He huakaʻi kēia. Me kaʻai nui.
Ka mea e kali ai: Hōʻuluʻuluʻaila awakeaʻekolu no $ 22; papa papaʻainaʻehā no $ 44
Wahi: West Loop
04 o 09
ʻO nā makana maikaʻi loa no ka Chicago Chef Week: Ke Kaiāulu Komohana
Ka Wakakuka Kaiāulu ʻO ka Chef: Joey Beato
ʻO ka Scene: ʻAʻole i makemake nā kānaka a pau e pā i ke kahuaʻaina o kaʻahaʻaina no ka pō nui, aʻo ka mea nāna, nā hoa a me nā limahana paʻa ma hope o ka Tavern Tawao i makemake e hāʻawi iā lākou i nā mea āpau a lākou e makemake ai i kahi e neʻe ai i kahi kaiāulu. ʻO kaʻai nui. ʻO ka lehulehu lehulehu. A no laila, he lawelawe hoʻomaha a me ka homey. ʻO ke kumukūʻau steakhouse kahi kūlana me kahi mau mea i hoʻolimalimaʻia e ka poʻe, ke kāleʻaleʻa momona, ka foie gras BLT aʻoi aku.
Ka mea e kali ai: Hōhā koho papaʻainaʻehā no $ 44
ʻO ke kaiāulu: Portage Park
05 o 09
ʻO nā makana maikaʻi loa no Chicago Chef Week: ke kūlanakauhaleʻo Cantina
ʻo Urban Cantina ʻO nā Chef: Brian Enyart a me Jennifer Jones Enyart
ʻO ka Scene: Ua hui a maleʻo Enyarts i ka manawa o ko lākou kūlana kūpono ma Rick Bayless 'Frontera Grill a me Topolobampo. A me ko lākou hana mua, e waiho ana ma ka'āpanaʻaina a me ka hōʻea ma Armitage Avenue ma Logan Square, hōʻike lākou i ko lākou mau noʻonoʻo i ka hoʻolimalimaʻana i nā pākīkiko Mekikoka. Hoʻopiliʻia nā papahana i nā kūlanakauhaleʻo Cantina no nā hui kaiaulu, a me nā papa inoa mai nā papa liʻiliʻi hikiʻole i nā mōhai nui. ʻO ka momona o Jennifer, no ka hapa nui,ʻaʻoleʻo ia ka mea āu i manaʻo ai ma ka hoʻokumuʻana i ka hanaʻo Mexico. ʻOiaiʻoe eʻike ana i nā hua'ōlelo maikaʻi o ka flan, nā mea kanu a me nā kumu niu i ka papa inoa,ʻo ia ka'ōleleleleʻeleʻele maʻamau a makemakeʻia e liloʻo ia i mea maikaʻi.
Ka mea e kali ai: Hōhā koho papaʻainaʻehā no $ 44
Ke kaiaulu: Logan Square
06 o 09
ʻO nā makana maikaʻi loa no Chicago Chef Week: GT Fish and Oyster
ʻO Boka Restaurant Group ʻO ka Chef: Giuseppe Tentori
ʻO ka Scene: Hāʻawi aku kēia iʻa iʻa i kāna mau mea iʻoi aku i ka meaʻai maikaʻi a me nā mea inu. ʻO nā noho i makemake nuiʻia ma loko o ka hale aia i ka haleʻaina, hiki i ka poʻe malihini ke komo i loko o nā'ōhuhi hou. ʻO nā mea'ē aʻe ma GT Fish & Oyster ,ʻo ia nō nā komoʻana, ka Poʻe Bois, he'ōwili pepa a me nā mea pāʻani paʻakikī.
Ka mea e kali ai: Hōʻuluʻuluʻaila awakeaʻekolu no $ 22; papa papaʻainaʻehā no $ 44
Ke Koina: River North
07 o 09
ʻO nā makana maikaʻi loa no ka Chicago Chef Week: Momotaro
ʻO Boka Restaurant Group Ka Lima : Mark Hellyar
ʻO ka Scene: No kaʻaeʻana i nā malihini i kahi hoʻomehana maoli i ka hōʻoiaʻana o nā loina Iapana kahiko,ʻo nā māhele ma Momotaro he papa liʻiliʻi i moku i lalo i nā'āpanaʻeono ('ākena, anu anuanu a me nā mea mahana, nā raiki a me nā noodles, salakeke a me ka'ōpena , mai nā lānahu a me nā kapuahi grilled). Hoʻomaopopo lākou i nā koho iʻa eʻikeʻoleʻia paha ma nā wahi'ē aʻe o nā moku'āina. ʻO ka papa lalo o Momotaro he izakaya, e lawelawe ana i ka cocktails, me ka whiskey japan a me keʻano, a me ka palena palena. Hiki ke loaʻa iā ia ma o ka haleʻaina a me kahi puka ma waho.
Ka mea e kali ai: Hōhā koho papaʻainaʻehā no $ 44
Wahi: West Loop
08 o 09
ʻO nā makana maikaʻi loa no ka Chicago Chef Week: RPM Steak
Kākoʻo RPM Ka Lima : Doug Psaltis
ʻO ka Scene: 'Amena punahele, RPM Steak hōʻikeʻike i kahi lumi hoʻokipa nani, hoʻokipa nani kahi eʻike aiʻoe i ka mea e hana nei i kēlā me kēia kihi o ka lumi. I loko o kāna mau makahikiʻelua i hanaʻia,ʻo kona kuleana i kaulanaʻo iaʻo ka momona, nā mea hānai hānai a me ka bison - me kahiʻoihana papa e hoʻouka ana i ka makahiki gula. Hiki ke hohonu ka papa waina a he piha loa, a aia ka papa mele i piha i ka papa.
Ka mea e kali ai: Hōʻuluʻuluʻaila awakeaʻekolu no $ 22; papa papaʻainaʻehā no $ 44
Ke Koina: River North
09 o 09
Nā makana maikaʻi loa no Chicago Chef Week: Tanta
ʻO Tanta Chicago ʻO ka Chef: Jesus Delgado
ʻO ka Scene:ʻO kaʻoihanaʻoihana maikaʻi ma Puro a me Pisco cocktails ,ʻo Tanta ka mea i kaulanaʻo Gaston Acurio,ʻo ia ka Peruvian kaulana. Hikihulu, upscale a hukiʻia i loko o kahi lehulehu. Ma waho aʻe o nā meaʻai i hoʻolakoʻia i nā meaʻai, nā ceviche a me nā mea hoʻolaha kūikawāʻo Peruv, e hoʻolako ana ka haleʻaina i kahi papahana pisco.
Ka mea e kali ai: Hōhā koho papaʻainaʻehā no $ 44
Ke Koina: River North