M&A’s oven-roasted spin on the chilled seafood tower served all over town involves garlic butter, chile oil and a 900-degree coal-fired oven. Meanwhile, the glossy, greenish-brown caviar is mild-tasting and more soft-textured than the brinier osetra (farm-raised and similarly priced) that bursts in the mouth at Binkley’s. Although I love the la-di-da presentation, most of the blini are so undercooked they’re still wet at the center. Kaluga caviar, a farm-raised freshwater variety said to capture the essence of critically endangered (and therefore illegal) Beluga caviar, arrives in its 1-ounce tin on a footed silver caviar dish atop a silver tray rimmed with tiny bowls of sour cream, hard-cooked egg yolk, crêpe-like blini, and minced egg white and potato gaufrettes (think waffle chips). This wouldn’t happen at, say, Roka Akor down the street, where Kusshis are a tad pricier but handled with care. Another three or four have been carelessly tipped on their sides, causing the oyster liquor to spill out. The oysters themselves are lovely, but they’ve been poorly shucked and a handful of them contain bits of shell. To begin, we order a dozen plump, creamy Kusshi oysters on the half shell, accompanied by agreeably sharp Champagne mignonette and horseradish-zippy cocktail sauce. We dither over the wine list while munching, and are not impressed: It’s lengthy enough, but offers precious few decent bottles for less than $200. It’s an amazing pairing and always cheers me up.”Ĩ40 W Randolph St.The meal gets off to a wonderfully welcoming start, however, with a complimentary gin-based cocktail, served in a dainty stemmed glass, and plates of nibbles, including salami, breakfast radishes with butter and fresh mint, candied pecans and crusty house-made bread. I love sitting at the bar, having a glass of champagne and eating their bone marrow. “Even after eight years, I still love this restaurant. Maple St., Chicago, IL 60610 31 West Loop: Maude’s Liquor Bar A glass of Barolo and a steak frites is such a perfect dinner.”Ĩ W. Right now, I’m drinking our Barolo by the glass. “Sometimes when I am done for the day, I’ll head to the bar downstairs to decompress. I know, I know, but their cocktails are incredible! I get a bourbon cocktail and a side of fries.”Ĥ803, 505 N State St., Chicago, IL 60654 (at Kimpton Hotel Palomar Chicago) 31 Gold Coast: Maple & Ash “I don’t actually drink wine when I’m at Sable. Done and done.”ġ840 W North Ave., Chicago, IL 60622 31 River North: Sable Kitchen & Bar “Ask for a porron of Txakoli from the tap and grab a pizza. “I can always find a solid glass of wine here, and I always pair it with the chicken liver mousse, which just might be the best in the city.”ģ335 N Halsted St. Here, Amy’s fave spots in different areas of Chicago for sipping a nice glass of wine – along with her expert food pairings. I try to go to the new places in town, but sometimes after a long week I just want the comforts of a bar that I trust.”Īnd she would know: not only is Maple & Ash helmed by two Michelin star-chef Danny Grant but the wine program has been top rated by Wine Spectator. “When I think about the different neighborhoods I head to for wine, I tend to think of food and wine together-not necessarily a full-on dinner, but a glass of wine and a bite to eat,” Mundwiler tells thirsty. The Wine Director at Maple & Ash, a steakhouse in Chicago with a serious wine list, Mundwiler has some favorite spots around the city to enjoy a glass of grape. When it comes to wine, Amy Mundwiler is a true expert.
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