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To call Ing a restaurant is unfair. Ing is an experience – whimsical, alcohol-fueled, surprising, and most importantly: delicious.
As a relative noobie to the molecular gastronomy scene I was expecting an excellent experience, but I was also prepared to experience pretentiousness, food that is made to look good rather…
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If drinking craft cocktails on a hot summer day underneath a massive rotating goat sign is wrong, I don’t wanna be right.
The roof bar was everything you could hope for in a rooftop – comfortable couch seating, bar staff knocking down drinks with the customers, watermelon based booze, and…
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Maybe it was the perfect combination of spectacular food, speedy service, and the surprisingly inexpensive check, but we had a GREAT experience at The Bagel.
As a guy who grew up with relatives that cook incredibly good Matzo Ball Soup and Jewish comfort food, I consider myself a pro on…
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While the food, drinks, and atmosphere were all top notch at Taverna 750, the real star of the place was the service. Dan was without a doubt one of the best servers I’ve ever met. Seriously it’s like the guy went to Server School and was #1 in his…
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Las Tablas is AWESOME!
I can’t say enough about how much we enjoyed this place.
The wait at the bar: Mojitos anyone!? Delicious Mojitos, and the friendly, huge bartender was a really nice dude and was really excited about making bomb-ass mojitos and explaining to us how he was creating…
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Unbelievably good Gallaten cookies aside, this Austrian bakery has some damn fine brunch food.
I had the Salmon Crepe: pillow-soft crepe with a heaping portion of salmon inside, cream cheese and greens wrapped up into a giant roll of Salmon-induced ecstasy. Also I have to note that the Raspberry Vinaigrette…
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What. the. hell…is that “Ridiculous” desert made of? If I had to guess I’d say…unicorn horn and mermaid tears? Certainly something not of this world.
Best desert of all time, from the Bing Bang until now. I won’t go too much into what it consists of, just take my word…
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Some of the best craft cocktails you’ll find in the Chi. They have this weird blue liqueur they add to a bunch of the drinks that adds a strange purple/blue hue – it makes the drinks look like they’re from the not-too-distant future, and is also delicious. Also smoked…
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Rick Bayless seems like a cool dude: won Top Chef Masters, cooks in his backyard, has great facial hair. Unfortunately Frontera just didn’t live up to the hype.
Alright, so the Lamb Shank special was stuff of legend. Awesome tender meat that fell off the bone. The mole, well, makes…
I just don't want to look back and think "I could've eaten that."