Chicago Restaurant Week Experience 2014

Welcome to my Chicago Restaurant Week Experience. I think having restaurant week in Chicago is a great idea with all of our fantastic restaurants but it has not been around for that long. This year it was held from January 24-February 6 with many restaurants extending this offer. I dined at two different restaurants a couple of years ago and thought it was time to get back out there. There are over 200 restaurants that participate in both the city and the suburbs in which 3 courses are usually offered – $22 at lunch and either $33 or $44 at dinner. Tax and gratuity are separate and most restaurants do not include beverages. It is a great chance to try different foods and multiple courses in a dining experience where you might only order an entree and beverage. There is value to the amount of food that is provided especially since some of the restaurant baseline entrees cost at least $20 and for only $13 more you are also receiving an appetizer or salad plus a dessert.

I like to think of myself as someone who has dined at a lot of Chicago restaurants, my friends would also agree since I am contacted when they are looking for a restaurant to dine at. I had heard a lot of positive things about Tavernita but had only experienced their food at the Chicago Gourmet Food Festival back in September. Tavernita is part of a restaurant group that inclues Mercadito and Little Market Brasserie, both of which I have been to. When my friend suggested Tavernita and I looked at their restaurant week menu, I was thrilled to check it out. Since the restaurant is based on small plates, my guest and I were able to try more than 3 courses each. Amongst both of us, we enjoyed 6 different foods. Our choices are below. Tavernita also includes a smaller pour of one of their specialty cocktails as part of the meal which was a nice added touch. The cocktail I chose below had the right amount of flavor and balance between the alcohol and non alcohol ingredients.

Now for the food. The bites we ordered were delicious. There was a generous amount of eggplant on the crostini, the flavors worked well together. The whipped ricotta was smooth and paired well with the jam. I am in love with the salad which included my favorite quinoa which is great in salads and fennel – an ingredient I also like to order in a restaurant because it is something I do not cook (but should) and it is so tasty. The salad was refreshing and light in contrast to the gnocchi which was heavier but so creamy and melt in your mouth good. My guest and I were undecided on the fish or chicken for our large plate but the server suggested the chicken and OMG – it was probably the best chicken I have ever had. Backgroud – I used to be a pescatarian and now eat chicken and fish for the last 3 years or so. I still prefer ordering fish but this chicken is not to missed. The white meat was so moist and flavorful with the soy-honey sauce but not too sweet. The green beans and mushrooms were cooked perfectly. The crunch of the green beans made me smile. Last but not least was the fabulous dessert… how can a whisky spiked brownie not be delicious and it did not disappoint. The whiskey decreased the richness of the brownie and I wish there was more of the coffee ice cream and bailey’s mousse. The perfect end to a perfect meal.

I cannot finish this piece without mentioning our server who was attentive and made some great recommendations. I have raved about my experience to anyone who will listen and now you can spread the word. Restaurant week for Tavernita has been extended to February 28th. Make your reservations soon.

RESTAURANT WEEK MENU 2014

BITES – Choice of two for the table

roasted eggplant & pepper crostini: hazelnut-romesco sauce, goat cheese

whipped ricotta: strawberry-balsamic jam

SMALL PLATES – Choice of two for the table                                                                                                                                

charred fennel salad: frisée, quinoa, olives, oranges, fresh goat cheese, orange-sherry vinaigrette

gnocchi: parmesan cheese, herb bread crumbs

LARGE PLATES – Choice of one for the table

wood grilled half chicken: green beans, wild mushrooms, soy-honey sauce

DESSERT – Choice of one for the table

spiked brownie: whiskey flourless brownie, bailey’s mousse, coffee ice cream

FEATURED COCKTAIL

booty collins: green tea-infused finlandia vodka, passionfruit, lemon, cayenne, yohimbe

151 w. erie, river north, chicago

312-274-1111 | tavernita.com

chef: aaron browningtavernita