Giant

On today’s episode of “stupid or awesome”…..

I’ve been trying to get angel hair on the menu for ~9 years. The issue is that by the time it gets to the table and sits for a few minutes, it turns to a blob of starch. So! One bite it is.

Homemade angel hair with Spanish clams from coated in a white wine, green garlic, and verjus butter sauce and then coated in a clam hollandaise. It’s so rich that it doesn’t get taxed.

are good sports. Glad they are my our overlords.

If you can’t beat ‘em….

I really wanted to give this story because of their steadfast commitment to unbiased journalism and spelling. They are truly a light in the fog for aspiring writers and editors. Thank you.

If you can’t beat ‘em….

I really wanted to give this story. Their ongoing commitment to thorough, unbiased journalism and spelling should be a light in the fog to every aspiring young writer out there. You can do it!!!

One night only (sometimes the is a fickle bitch) white asparagus grilled on coals, brushed with pancetta fat and maple syrup, oyster aioli, pear and molasses butter, fried oysters, and pea shoots.

inspired for sure.

We made bacon butterscotch doughnuts. They were (unsurprisingly) very delicious and popular. Here’s your heads up that we’re going to make them again on Sunday. SUNDAY SUNDAY SUNDAY. We’re also gonna have a few burgers (few beers, coupla laughs) on Sunday.

Sunday

I’m very proud to be a small part of this organization. is a force for good in Chicago and I’m lucky to know her. Huge shout out to the kitchen possible kids for being so amazing and to the volunteers for making sure they keep all of their amazing fingers.

Test kitchen/mothership menu/holiday party (gimme the ringer, dude)

This is a real stunner. Angela (our main pasta maker at the moment) was messing around making phyllo dough for the test kitchen and this dish came together. Once we tasted it we knew that it was destined for the main menu. Just to repeat that part….SHES MAKING PHYLLO (who does bro think she is).

House phyllo filled with sheep’s milk feta and toasted in clarified butter. The salad is castlefranco, white asparagus, red onion, black sesame tuile, fig and yogurt puree, and grapefruit vinaigrette. On top of the phyllo is sumac honey, toasted pistachio, and caramelized grapefruit.

February, march, April are really the dog days for restaurants. We don’t get fun stuff to play with and it’s generally slower. This kitchen has made me so proud watching their creativity and passion for food shine through the down time. Can’t wait to keep this up through farmers market season. See you soon!

Braised chicken thigh, fermented potato, and black trumpet katsu slider. Miso mayo dressed cabbage and home made teeny tiny milk bread.