Roof on TheWit

Having lived in the Chicago area now for 4 years (where the heck did the time go!?), we'd long heard about the rooftop bar in the DoubleTree hotel in downtown. It was high time that I checked out the ROOT on theWit. Given it turns into a nightclub bar after about 9pm, I was pretty adamant that we would check it out for an early dinner and drinks - I've long left my clubbing days behind.

We still wanted to live it up and celebrate - so a glass of champagne to start my birthday celebrations it was!

The space itself is wonderfully open especially with the high ceilings and large sliding doors that lead out to a narrow balcony that overlook the Chicago streets. You can make out the DJ behind me spinning tunes (at a reasonable volume, at least for this time of the evening), and there's moody purple lights to add some fanciness. 

We ordered a range of dishes, and found them all pretty good. We started with a La Palma Coca - in other words, a pineapple flatbread. No arguments here about pineapple on pizza.

La Palma Coca - Spanish Chorizo, Tomato Sauce, Smoked Mozzarella, Aleppo Cured + Roasted Pineapple

What a fancy version of a ham and pineapple pizza, with fairly spicy chorizo, creamy mozzarella, and luscious sweet pineapple. I approve.

Continuing on the Spanish theme, we also had a seafood paella.

Seafood Paella - Clams, Mussels, Shrimp, Spanish Chorizo, Pickled Peppers, Piquollo Pepper Aioli, Saffron

Once again with the high quality ingredients, I liked this paella but I didn't love it. The flavours were there, but the burnt crust was missing. So it was acceptable, but nothing striking, and made me miss being in the streets of Barcelona instead. 

I did love the potatoes though - but it's not hard to love crunchy potato wedges. 

Torn + Fried Potatoes - Honey, Scallions, Paprika, Mint, Curried Aioli

The wedges were perfectly cooked being crunchy on the outside and filling and smooth on the inside.I wasn't entirely sold on the aioli, but it was certainly unique in its sweetness and flavour, and I'll admit a plain garlic aioli would have been quite boring. 

All the dishes we  tried certainly had a heaping of flavor - they're not shy here.

Their cocktails were not shy either:

The Last Word (?) + Airline Controversies

These were strong. No masking the alcohol flavour with syrupy sweetness here. I didn't make a note of what M ordered (boo), but both cocktails were tasty and fun. And with my alcohol tolerance being almost nothing these days, got me quite tipsy, just in time to marvel at dessert.

Because, look at it.

Strawberry Ice Cream Crunch Bar Bites - Pistachio, Cookie Crumb, Strawberry Rose Preserves

Oh this dessert was divine.

Strawberry Ice Cream Crunch Bar Bites - Pistachio, Cookie Crumb, Strawberry Rose Preserves

The almost sickly sweetness of the preserve was offset by the cool velvet of the ice-cream, and the salty rich crunch of the pistachios. What a beautiful presently, fun, brash yet classy dessert. Love from first bite to last. 

By the time we left, the nightclub vibe was taking over, so we made our exit. Not before taking in once last view of the Chicago streets though.

Chicago

A fun ambiance, creative food and drinks, and excellent service. What else could you ask for? Just make sure to come for an early dinner if you want a dining experience rather than a clubbing experience.

ROOF on theWit
201 N State St, Chicago, IL 60601, USA
Mon - Fri 2:00pm - 2:00am, Sat 2:00pm - 3:00am, Sun 2:00pm - 10:00pm

Next

Well made documentaries have a way of getting into your head. After watching a few episodes of Chef's Table (a series that profiles a single world-renowned chef in each episode), when we heard that the restaurant Next (by Grant Achatz) was running a "50 World's Best" menu it was merely a matter of when we were going to go, rather than if.

The allure of a short-appearance menu, featuring recreations of brilliant dishes from world-renowned chefs, was too much to pass up. 

We ended up booking the last seating on a cool Friday night, and settled in for a 17 dish extravaganza, getting ever-more sillier as the dinner and wine-match progressed. But my, what a feast and delightful time we had. 

After entering the dark but bustling restaurant, we were given orders not to touch the centerpieces. It soon became apparent why - they had edible components. 

Rose - Quique Dacosta

Our first dish was presented as part of the roses decorating our table. The rose, apple, and pomegranate bite was tart and refreshing, and just a touch sweet. 

This was followed by what seemed like a simple cracker, but really, should be the cracker-style amuse bouche by which all others are judged. 

Jerusalem Artichoke - Geranium

More complex than a potato crisp, this was salty, and crunchy, and the only disappointing thing was that there was only one per person. 

A cold, initially confusing dish was up next.

An Oyster's Frozen Kiss - Mugaritz

The idea here was to bring the ice-ball up to your lips, so that you effectively kissed the ice in order to eat the oyster. Having not made it out to Mugaritz when we were in San Sebastian, we were looking forward to trying this. We were not disappointed. The oysters had a rich taste, and were just a little briny. The radish flower was delicate and pretty to look at, although didn't add anything perceptible to the taste and so didn't take away from the purity of the oysters. Delightful! 

Eggs Benedict - Eleven Madison Park

Eggs Benedict - Eleven Madison Park

This next dish was fun. Quirky presentation in a little tin can, with bits of ham and asparagus, offset with indulgent caviar, made this the fanciest Eggs Benedict I've ever had. And with the cutest little English muffins too. Perhaps one day we'll make it out to Eleven Madison Park - after all, NYC is only a short plane flight away.

Marine Soil - Central

The next dish was beautifully presented and had me dreaming of pottery classes again. The sea urchin was creamy and custard-like, the razor clams were super sweet, and the jicama was a nice crunchy contrast. Celebrating all things ocean, this was one of my favourite dishes of the night.

King Crab - Noma

That said, this was my favourite dish. Succulent and sweet king crab, with beef garum and rose miso lending a good dose of umami, and hens egg yolk to amp up the creaminess. The smell alone was heady and intoxicating. I never wanted this dish to end (and am considering making a trip to Noma as soon as it reopens). But as always, as showstopping as this was, the show must go on. 

Tartare - Estela

Tartare - Estela

After the headiness of the king crab, this bison tartare didn't quite shine as brightly as it should have. The most filling dish of the night, it was well constructed, and full of flavour, but didn't really pack a punch. 

Badger Flame Beet - Blue Hill at Stone Farms

I'm also all for celebrating the essence of an ingredient, but as heirloom and special as a beetroot can be, and as sweet and earthy as it was, I'm not sure it should have warranted a spot on this menu. Each to their own though I suppose. 

Riso Cacio e Pepe - Osteria Francescana

I was on much happier ground with the risotto dish from Massimo Bottura. Rich with Parmesan, and touched with pepper and not much else, it really was a masterclass in perfectly cooked risotto. Soft grains, with bite, and really just a super-perfected comfort meal. Lovely.

Langoustine - Restaurant Tim Raue

With wasabi, mango, and Thai vinaigrette, this lobster-esque dish was delicate and refreshing. Not what I would have imagined German food to be, but that's half the beauty of this menu - breaking perceptions and spreading globalism, all while sitting at the same table. 

Monkfish - Aubergine

Another masterclass in presentation was this Monkfish dish. Or maybe I just have a thing for blue plates. The fermented peppers were a touch spicy, and offset the sweetness of the white fish. Which are also a hideously ugly species if you're ever inclined to look them up. 

I should mention at this point, the wine pairing was really hitting me, so while I tried to keep critical of the dishes, in honesty, I was having too much fun at this point to do more than just enjoy the experience. 

Vuelve a la Vida - Quintonil

Sweet scallops, rich tender beef tongue, and a slightly tangy salsa to tie it all together. This is what my limited experience would call elevated Mexican food. Which reminds me I do need to travel to Mexico at some point and try real Mexican food, not just tacos and Chipotle.  

All Parts of the Pumpkin - Attica

I really, really, wanted to like this dish. But I didn't. Too acidic and too jarring compared to the preceding dishes, I was hoping for a better representation of Australian fine dining. I hadn't had the chance to visit Attica back when I was living in Melbourne, and this dish hasn't compelled me to try. Which is a shame.  

Squab - Next

What I did enjoy was Next's own dish. Perhaps as a cheeky nod to the fact they're not yet in the 50 World's Best list but thoroughly deserve to be. The meat (pigeon) is tender, with a beautiful delicate herbal flavour from the lavender sauce. I can't wait to see what Next does, well, next. 

Memory - Restaurant Andre

This dish was rich. Foie gras and black truffle - what a combination. Looking like a dessert and tasting like a savoury flavour bomb, it was delicious but undoubtedly heavy. Go hard or go home I guess.

Apples - Relæ

And was immediately followed by something refreshing and light. Some crunchy chanterelles accompanied the classy apple granita, and served as a nice palate cleanser. 

Then came the bold dessert celebration, where all was swept off the dining table, and a sheet laid down turning it all into a giant canvas.

Chocolate - Alinea

An Alinea signature, dessert is a show to cap the end of a long entertaining food journey. Yogurt is treated like paint, with milk chocolate and blueberries adding substance, this is a super fun dish to see being created, and to consume. You are literally eating off the table. 

What a way to end the night.  

Next - The World's 50 Best Restaurants Menu

All in all we had a great night out. Expensive but worth every penny, the menu really did showcase the insane amount of skill possessed by the team of chefs. Served in dark-cool surroundings by super-professional yet friendly waiters, it's an experience I'm keen to return to, time and time again. Which, luckily for me, I can given the regularly changing menu. What a joy of a restaurant!

Next
953 W Fulton Market, Chicago, IL

Wed - Sun 500am - 1130pm

Appellation

I've always had a soft spot for restaurant weeks. They remind me of the sheer number of options in the city, and to head out and try new restaurants. Since moving to Illinois, we've barely tested the Chicago  restaurant scene. Chicago Restaurant Week was as good of an excuse as we could get to catch up with friends and try a new place - multitasking sometimes works after all.

Our friends suggested we try Appellation because, wine. Appellation is a small wine bar attached to a cheese/wine/bread shop that serves food almost as an after-thought. However, it was cosy and inviting and had good reviews and seemed worth checking out. 

To kick things off, we each had a glass of Processo.

Prosecco

I didn't get the name of the wine, but it was crisp and refreshing - a perfect way to start. While the special dinner menu already consisted of an entree, main and dessert (or appetiser, entree and dessert if you're speaking American), we unanimously agreed that a charcuterie board was required. 

  

Charcuterie Board

On the board: housemade chicken liver mouse, duck rilette, coppa, dodge city salami, salami manzo. First impressions were that the board was nicely varied, with different flavours and textures, from creamy to crunchy, and silky with fat to sharply salty. Second impressions were that the bread was much too hard. Almost painfully so, which was the only disappointment for an otherwise solid dish. 

Onto the 'real' first course. There were 3 options; a mac and cheese, brussels sprouts, and a winter salad. No one particularly felt like a salad, and in-fact, 3/4 of the table chose the mac and cheese (I was the odd one out given my rocky relationship with dairy). 

Seasonal Mac and Cheese with Duck Confit and Roasted Kale

Who could blame them though .Mac and cheese is comfort food at its finest. More cheese than mac, with plenty of cream and just enough flavour to keep it from feeling overwhelming, this was a decent dish. Heavy, but satisfying. 

Roasted Brussels Sprouts and Carrots with Chermoula, Pickled Raisin and Essex Feta

I did enjoy my Brussels sprouts more, but I'm a little strange like that. A combination of crisp sprouts, with sweetness from the carrots and raisins, and a little tangy-ness from the feta made this a well-balanced dish. One that I could see myself trying to recreate at home actually.

After the lovely first course and a modest wait, it was onto the main meal. We ordered all three options between us. 

The hanger steak dish was a disappointment unfortunately.  

Hanger Steak with Bernaise Butter and Frites

Cold, dry and tasteless, I felt much happier with the fries than with the steak itself. I can understand it being difficult to time 4 dishes to come out at the same time, but I expected better.

The fish dish looked much better executed.

Sauteed Fish with Cauliflower Fennel Puree, Hazelnut Caper Brown B

This was not without it's issues, given the original dish was to be prepared with skate, but the kitchen ran out and so was replaced with halibut (if my memory serves me correctly). While I didn't taste the dish, it smelt good and appeared to be better cooked than the steak dish. 

The final offering was a cheese fondue. 

Fondue of Raclette and Hittisau served with Baguette and Cornichons

I'm not sure how M wasn't completely cheesed-out after the mac and cheese followed by this, but he enjoyed his choice. I personally would have preferred more cheese, less wine in this but it was definitely tasty (in small doses). 

And then onto more cheese for dessert! Well, not for M (maybe he was cheese-ed out). 

Restaurant Week Cheese Plate

A decent selection, some nice accompaniments, and thankfully soft bread. Nothing spectacular, but not a disappointment either. 

Option 2 was a winter Panna Cotta. Sweet and simple. 

Winter Panna Cotta

Option 3 (my choice) was a chocolate pudding. 

Chocolate Pudding with Orange Blossom with Whipped Cream and Pistachios

A light-weight dessert, the pistachios lent a nice salty contrast to the velvety, not-to-sweet chocolate pudding. I could have done without the whipped cream but each to their own. 

Overall thoughts on Appellation: good service and a cosy atmosphere in a simple, somewhat rustic setting. Wine selection is extensive, and product is good, although execution can sometimes be lacking. Perhaps this is more of a place for wine and bar snacks rather than a sit-down dinner. I'm glad we went and tried it though. 

Appellation

Street, IL 60640

Mon-Thu 4pm - 12 midnight, Fri/Sat 4pm - 1am, Sun 4pm-11pm

Villagio

You know that moment when you're stuck in a mall, and can't find anything other than fast food? Yeah, I hate that and avoid it at all costs. So what I end up doing is organising any essential mall trips (and by essential, I mean there's stuff I need, but don't know where to get it from) around meal times. 

As was the case last Sunday, I organised to meet up with a few friends for lunch, then tackle the shopping list. For convenience sake, we ended up at a mall restaurant that was relatively well reviewed on Yelp, Villagio, that's tucked into a corner of the upper level of Fashion Outlets of Chicago. 

It's fairly obvious that the restaurant is part of the mall, but if you choose an inner table, it definitely doesn't feel quite so much like a food court.

The best thing by far at the restaurant was the bread baskets.

Bread

Not satisfied with just giving out slices of crusty, warm bread, they're also generous enough to provide flat bread with a delightful, vinegar and tomato-centric bruschetta topping. If you do happen to devour the basket and plate like we did, then they're happy to provide you with more. 

The menu is extensive and focuses on Italian cuisine. There are cold platters, warm appetizers, salads and soups kick the meal off, followed by the usual pasta, pizza and Italian-style meat mains like Parmigiana and Scaloppini, and paninis.

Seeing as I'd gorged  myself on the bread, I ended up ordering a seafood soup.

Zuppa Mare e Monti

With mixed fish, rice, calamari, shrimp, clam broth, tomato and zucchini, it really is a throw-whatever-you-can-find-into-the-pot kind of soup. While warming and flavoursome (the seafood and tomato combination just works), I was hoping that it would both be thicker in texture and larger in size. 

The dishes enjoyed by my companions were much more substantial:

Pizza Pepperoni

Linguine Nettuno

I  tried neither of the pizza or pasta dishes but what struck me most as they came out where how big the servings are. This is America after all, so I shouldn't be surprised. 

The pizza base was unfortunately soggy, but apart from that, both companions seemed to enjoy their meal enough. Both ended up with take-home boxes of food.

Dessert was somewhat disappointing.

Tiramisu

While pretty enough to look at, the tiramisu was heavy on both liquor and cream, and lacking in substance and interesting flavours. What a shame in my eyes, because tiramisu isn't really that hard to get right.

Villagio does decent food for a decent price. Given its location in a food court, it certainly stands a class above the other options. The service was friendly, although somewhat haphazard (requests were frequently forgotten) and that seemed to be due to the inexperience of some of the servers. Regardless, we came out with our bellies full and happier than if we had eaten at the food court so I'd definitely recommend Villagio if you're in the mall. I'd skip dessert though. 

Villagio
Fashion Outlets of Chicago
Way, Rosemont, IL
Mon-Sun 1130am-11pm