DaNet Review for 2016

July 15, 2016 by 4 Comments

I wrote well of DaNet last year in 2015 when I attended and had a belly busting time with the Russian food at the pop up. Since then, DaNet has reduced their pop up to only once a month, which means when they announce their dates you better hop on the phone ASAP. The next dates for DaNet are 6:30 PM Saturday, July 16, 2016 and Saturday, August 20, 2016. The dinners are served family style and are $65 per person with beverage pairings or drinks a la carte extra. Call Imperial to make your reservation 503-228-7222.

It still takes place at Portland Penny Diner and is presented by Imperial and Chef Vitaly Paley, so the best way to get the scoop is to be on the mailing list for all the fun and delicious events they do. Recently in May I was able to get into one of these hot Russian dinners, so here’s my updated DaNet Review for 2016 of what the experience is like.

The doors open at 6:30 PM, where you then check in your name, are given a welcome punch beverage.
Welcome check in and punch at Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley Welcome check in and punch at Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley

You are also here given your  assigned table letter so you know which table to head to, and your dining party name is placed at each seat. Unless you are a large party of 6+ people that will take up a whole tabletop, expect to make new friends / comrades at your table.
Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner. When you check in, you are given a welcome drink and told which table letter to look for to look for your placecard Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner. When you check in, you are given a welcome drink and told which table letter to look for to look for your placecard

With the only one night a month, DaNet has expanded to take up the entire Portland Penny Diner.
Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner

The entire diner has been decorated to suit the theme with new artwork and lots of tchotchkes on any decorative shelf available and even the posts had pre Soviet era posters.Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner Da Net, the Russian Pop Up Experience presented by Imperial and Chef Vitaly Paley, is only once a month and takes up the entire Portland Penny Diner

Once you find your seat, you should see two menus before you. The larger dinner menu one has an overview of the four family style courses you will be enjoying. The smaller menu is the specific list of the Zakuski that the dinner menu vaguely refers to as “variety of Russian drinking appetizers”.  The first thing you should do is turn the dinner menu over, which is where the beverage menu is located. I highly recommend selecting a vodka flight to share with your group, or maybe some vodka infusions, to go with the zakuski. Alternatively, there are also several cocktails to select from, or you can choose to have a wine pairing with the first 3 courses. The Bar Czar will probably be at your table shortly to take your drink order.
At DaNet, Once you find your seat, you should see two menus before you. The larger dinner menu one has an overview of the four family style courses you will be enjoying. The smaller menu is the specific list of the Zakuski At DaNet, Once you find your seat, you should see two menus before you. The larger dinner menu one has an overview of the four family style courses you will be enjoying. The smaller menu is the specific list of the Zakuski

Since I wanted the full Russian experience, I decided to order all three of the vodka infusions offered –  an infusion with pear and clove, an infusion with elderberry, and an infusion with apple and ginger. I thought I would sip on these three throughout dinner, but they went so well with the various zakuski I found that I needed a new beverage for the other 3 courses!
Since I wanted the full Russian experience, I decided to order all three of the vodka infusions offered - an infusion with pear and clove, an infusion with elderberry, and an infusion with apple and ginger. I thought I would sip on these three throughout dinner, but they went so well with the various zakuski I found that I needed a new beverage for the other 3 courses! Since I wanted the full Russian experience, I decided to order all three of the vodka infusions offered - an infusion with pear and clove, an infusion with elderberry, and an infusion with apple and ginger. I thought I would sip on these three throughout dinner, but they went so well with the various zakuski I found that I needed a new beverage for the other 3 courses!

I switched to cocktails for the other two courses since I knew there would be tea with the dessert. I tried the tart !pa ye kha lee! or Let’s Get Started cocktail with bubbly, honeyed campari, lemon, and radish gastrique. The radish is a nod to when Chef Paley was on Iron Chef and won Battle Radish where radish was the secret ingredient.
At DaNet, the tart !pa ye kha lee! or Let's Get Started cocktail with bubbly, honeyed campari, lemon, and radish gastrique. The radish is a nod to when Chef Paley was on Iron Chef and won Battle Radish where radish was the secret ingredient. At DaNet, the tart !pa ye kha lee! or Let's Get Started cocktail with bubbly, honeyed campari, lemon, and radish gastrique. The radish is a nod to when Chef Paley was on Iron Chef and won Battle Radish where radish was the secret ingredient.

Meanwhile for the third course with the lamb and cheesy bread, I went with the slightly more bracing but cleansing !za vas! or !to you! cocktail with horseradish and dill infused vodka, mp roux, tea infused vermouth, fermented apple, and peychauds. Although I didn’t try the wine pairings, my other table mates really enjoyed them, particularly the Clos Cibonne Tibouren Rose 2014 was raved about from the second course pairing, and a few asked for an extra a la carte glass of the Lucien Crochet Sancerre 2013, which was paired with the first course, both wines are from France. The third pairing was Gotsa Mtsvane 2013 from Georgia, making the third course fully Georgian.
At DaNet, the slightly more bracing but cleansing !za vas! or !to you! cocktail with horseradish and dill infused vodka, mp roux, tea infused vermouth, fermented apple, and peychauds

First Course: Zakuski

I definitely advise being prompt to the seating as while the drink orders are being taken, some of the zakuski will be served as passed hors d’oeuvre by a server stopping at your table. For this dinner, this included Buterbrodi with sprats, herring butter, cucumber, radish, and green garlic cheese spread.
Zakuski at DaNet Russian Pop Up: Buterbrodi with sprats, herring butter, cucumber, radish, and green garlic cheese spread Zakuski at DaNet Russian Pop Up: Buterbrodi with sprats, herring butter, cucumber, radish, and green garlic cheese spread

The Stuffed Eggs with beet and sumac
Zakuski at DaNet Russian Pop Up: Stuffed Eggs with beet and sumac Zakuski at DaNet Russian Pop Up: Stuffed Eggs with beet and sumac

Then, the family style service started with the zakuski of PicklesPicklesPickles that included pickled mushroom, rhubarb, beet, cranberry and strawberry which was perfect with the vodkas
DaNet zakuski of PicklesPicklesPickles that included pickled mushroom, rhubarb, beet, cranberry and strawberry which was perfect with the vodkas DaNet zakuski of PicklesPicklesPickles that included pickled mushroom, rhubarb, beet, cranberry and strawberry which was perfect with the vodkas DaNet zakuski of PicklesPicklesPickles that included pickled mushroom, rhubarb, beet, cranberry and strawberry which was perfect with the vodkas

Then there was the Monkfish liver served with Everything Matzo crackers
DaNet zakuski of Monkfish liver served with Everything Matzo crackers DaNet zakuski of Monkfish liver served with Everything Matzo crackers DaNet zakuski of Monkfish liver served with Everything Matzo crackers

More fish on the table arrived via the Smoked Fish Plate with steelhead, herring, and black cod
DaNet zakuski of Smoked Fish Plate with steelhead, herring, and black cod

Stan’s Meat Plate with horseradish
DaNet Zakuski of Stan's Meat Plate with horseradish

Herring Under a Fur Coat, salted herring layered beautifully withvegetables, chopped onions, and mayonnaise.
DaNet Zakuski Herring Under a Fur Coat, a layered salad composed of diced salted herring covered with layers of grated boiled vegetables, chopped onions, and mayonnaise DaNet Zakuski Herring Under a Fur Coat, a layered salad composed of diced salted herring covered with layers of grated boiled vegetables, chopped onions, and mayonnaise

This was a particular highlight by Chef Paley as he read from friend Anya Von Bremzen’s book Mastering the Art of Soviet Cooking about Salade Olivier
At DaNet last night, Ken Norris looks on as Chef Paley reads from friend Anya Von Bremzen's book Mastering the Art of Soviet Cooking about Salade Olivier DaNet Zakuski of Salad Olivier

My favorite, as always, is the Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream
DaNet Zakuski of Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream

Here’s my almost done zakuski dish (minus the Herring Under a Fur Coat which is still coming around to me) with my plate displaying from the left and clockwise the Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream; Smoked Fish plate items of steelhead, herring, and black cod; Salade Olivier; Stan’s Meat Plate stuff with horseradish, and Monkfish Liver with Everything Matzo
DaNet Zakuski plate, including from the left and clockwise the Warm Blini and Potato Latkes with steelhead caviar, melted butter, and sour cream; Smoked Fish plate items of steelhead, herring, and black cod; Salade Olivier; Stan's Meat Plate stuff with horseradish, and Monkfish Liver with Everything Matzo

Second Course

We got another reading from Chef Paley to introduce this course, this time from friend Anya Von Bremzen’s book Please to the Table The Russian Cookbook about Ukha
At DaNet last night, Chef Paley reads from friend Anya Von Bremzen's book Please to the Table The Russian Cookbook about Fish Ukha DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish stew that boasts crayfish, prawn, salmon and halibut in the broth

The introduction was well worth it to appreciate the complexity of this Fish Ukha, a fish stew that boasts crayfish, prawn, salmon and halibut in the broth and tender morsels of those as well. Chef Ken Norris, who is working with Chef Paley on the new seafood restaurant Headwaters that will be at the Heathman, and who was in the kitchen as part of this DaNet dinner,  is showing off again his sophisticated seafood skillz.
DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish soup that boasts crayfish, prawn, salmon and halibut in the broth as well as tender morsels of it as part of the stew DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish soup that boasts crayfish, prawn, salmon and halibut in the broth as well as tender morsels of it as part of the stew

And then there’s this seafood rastegai with fish mousse inside to accompany the Ukha.
DaNet second course of Fish Ukha with seafood rastegai. This is the seafood rastegai with fish mousse inside to accompany the fish stew that boasts crayfish, prawn, salmon and halibut in the broth DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish stew that boasts crayfish, prawn, salmon and halibut in the broth DaNet second course of Fish Ukha with seafood rastegai. The bread is the seafood rastegai with fish mousse inside to accompany the fish stew that boasts crayfish, prawn, salmon and halibut in the broth

Then there was a Birch Juice palate cleanser, a tradition from Belarus, though the birch here is from Alaska
DaNet Birch Juice palate cleanser, a tradition from Belarus, though the birch here is from Alaska

Third Course

The main course featured Georgian cuisine, specifically Lamb Shashlyk with grilled vegetable caviar (eggplant). A little clay pot offered Lobio Beans, another traditional Georgian bean dish.
DaNet Third course included Lamb Shashlyk with grilled vegetable caviar (eggplant) The main course featured Georgian cuisine, specifically Lamb Shashlyk with grilled vegetable caviar (eggplant). A little clay pot offered lobio beans, another traditional Georgian bean dish.

To accompany the lamb was included Khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta. There were also three sauces that included ajica (a spicy red pepper sauce), herbed yogurt, and a tkemali wild plum sauce that Chef Paley picked himself at Sauvie Island
DaNet Third course included khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta DaNet Third course included khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta, and the three sauces included ajica (a spicy red pepper sauce), herbed yogurt, and a tkemali wild plum sauce that Chef Paley picked himself at Sauvie Island

My dish seems small, but I was already having a had time finishing it – all the one of everything adds up!
DaNet Third course included khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta; lobio beans; Lamb Shashlyk with grilled vegetable caviar (eggplant); and the three sauces included ajica (a spicy red pepper sauce), herbed yogurt, and a tkemali wild plum sauce that Chef Paley picked himself at Sauvie Island DaNet Third course included khachapuri cheesy bread with cheese inside of havarti, mozzarella, and feta; lobio beans; Lamb Shashlyk with grilled vegetable caviar (eggplant); and the three sauces included ajica (a spicy red pepper sauce), herbed yogurt, and a tkemali wild plum sauce that Chef Paley picked himself at Sauvie Island

Fourth Course

This dessert course included Steven Smith Teamakers DaNet Blend black tea from samovar with accompaniments of which jam is the usual sweetener rather than sugar though it is available. This is along with desserts of Eskimo with smoked milk and chocolate, Pistachio halva made with sesame and tahini, and deep fried dumpling Cherry Vareniki. There were birthdays being celebrated at our table, so an additional candle was added to our dessert platter.
DANet fourth course of desserts of Eskimo with smoked milk and chocolate, Pistachio halva made with sesame and tahini DaNet one of three of the fourth course desserts, deep fried dumpling Cherry Vareniki DaNet Fourth course of desserts include Steven Smith Teamakers DaNet Blend black tea from samovar with accompaniments - of which jam is the usual sweetener rather than sugar though it is available

At the end, your check will arrive with gratuity already included. Just like after Thanksgiving, you will probably feel overly full and want to lie down, but are also completely satisfied with the little bit of everything that was your Russian meal tonight.
Steven Smtih Teamakers DaNet Blend black tea from samovar with accompaniments along with desserts of Eskimo with smoked milk and chocolate, Pistachio halva made with sesame and tahini, and deep fried dumpling Cherry Vareniki

This really is a unique experience to be able to join in on a Russian dinner like this and experience a communal table in a familial atmosphere and Russian food that both respects tradition but also takes advantage of the expertise of someone so experienced like Chef Paley to also improve upon it and take advantage of fresh Northwest bounty. I am always thrilled whenever I can have Chef Paley’s Russian food, and this food is not necessarily easy to prepare – sometimes taking days of work to get ready for this night, and much of it comes from his childhood to recreate the flavor experience he had and techniques from generations of grandmothers so you can have that same love and deliciousness communicated through painstaking patient effort. A big banquet like this would have taken a kitchen full of grandmas aunts and mom’s even with the know how. Fortunately Chef Paley has the skilled staff of Imperial pitching in.

After the Soviet revolution these foods that had proudly been passed through generations of Russians became only a memory for most, and it’s time to bring it back and celebrate it. I can’t recommend DaNet enough for a one of a kind dinner experience. For everyone who wishes there was a babushka in your life, we’ll at least now there’s DaNet and Chef Paley and Imperial.

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Han Oak Brunch

July 11, 2016 by 3 Comments

There’s a dispiriting amount of authentic Asian food in Portland – many Asian restaurants and food carts serve an Americanized version based on what they think will sell based on mass expectations.  Whenever I hear of a possible sprout of authentic Asian food experience growing, I am usually quick to try to water it and hope it can flourish – and I am hoping with all my might for Han Oak, which recently poked it’s head out into Portland’s restaurant garden this past 6 or 7 months. Han Oak deserves and needs your support. I think it’s the best brunch in Portland right now – and I think it’s uniqueness would be hard to find in most other cities.
Han Oak presents a Korean brunch on Sundays offering 2-3 main dishes and then several banchan and rice on a tray so you get a little bit of everything

Han Oak is reservation only, where they only open a couple days a week for dinner service and then on Sunday offer brunch service. When you make your reservation online you pre-pay, although you can add on additional beverages or some a la carte dishes at dinner if you’d like. Dinner has been a Bo Ssäm format, but let me put a little focus on their Sunday brunch for this post. They are located at 511 NE 24th, between Pie Spot and 24th and Meatballs. Head this way towards the brown/orange doors to enter the Han Oak space with a welcoming backyard escape and a bright open room with wooden 8-top tables with bench seating and some counter seating at their open kitchen bartop.
Head this way towards the brown/orange doors to enter the Han Oak space Head this way towards the brown/orange doors to enter the Han Oak space Keep stepping through the doorway into this backyard, and the entrance to the Han Oak restaurant space is then to your right Han Oak restaurant interior space Han Oak restaurant interior space Han Oak restaurant interior space Han Oak restaurant interior space faces a quaint backyard patio area

Here’s the gloriousness of a Han Oak brunch: you don’t need to make any choices. You are going to get a little bit of everything so it’s all balanced and you get to try many things without feeling overwhelmed which generally is about 2-3 tapas sized portions (but just for you! No need to share) along with multiple banchan, or small accompanying side dishes, plus rice.
Here's the gloriousness of a Han Oak brunch: you don't need to make any choices. You are going to get a little bit of everything so it's all balanced and you get to try many things without feeling overwhelmed which generally is about 2-3 tapas sized portions (but just for you! No need to share) along with multiple banchan, or small accompanying side dishes, plus rice

For this brunch for instance, my so cool little brunch tray boasted

  • Kimchi, soy pickled vegetables, sauteed and wilted greens
    Han Oak brunch, banchan like kimchee and Sauteed and wilted greens Han Oak brunch, banchan
  • Blood cake with soft boiled egg
    Han Oak brunch, Blood cake with soft boiled egg
  • Seared albacore tuna with daikon, fingerling potatoes, romanesco cauliflower
    Han Oak brunch, Seared albacore tuna with daikon, fingerling potatoes, romanesco cauliflower
  • Savory waffle with braised pork belly, kimchi, and bean sprouts with a little dipping sauce
    Han Oak brunch, Savory waffle with braised pork belly, kimchi, and bean sprouts
  • A bowl of pork and chive dumpling soup with beef broth, rice cake, egg and nori
    Han Oak, A bowl of pork and chive dumpling soup with beef broth, rice cake, egg and nori Han Oak, A bowl of pork and chive dumpling soup with beef broth, rice cake, egg and nori
  • Korean multigrain rice, also called japgokbap
    Korean multigrain rice, also called japgokbap

The above also come with your choice of iced barley tea (the traditional Korean “water” that you should just get), or Water Avenue coffee, or cold brew. You have additionally drink options of cocktails, beer and cider, wine, soju, as well as non alcoholic beverages. For you, my readers, I sacrificed my liver to try all four of the cocktails, curated by the gifted Michelle Ruocco that included

  • The Asian Flush with gin, plum and tamari syrup, lemon, and peychauds bitter is a fun way to start brunch like a prettier cousin of usual brunch mimosa
    The Asian Flush with gin, plum and tamari syrup, lemon, and peychauds bitter is a fun way to start brunch like a prettier cousin of usual brunch mimosa at Han Oak, with drinks curated by mixologist Michelle Ruocco
  • The Sick Day with brandy, toasted rice dandelion tea, lemon, and honey brings out a slight roasty nuttiness which I really enjoyed (and go ahead and eat up the toasted rice at the end of the drink) with the waffle and the rice
    The Sick Day with brandy, toasted rice dandelion tea, lemon, and honey brings out a slight roasty nuttiness which I really enjoyed (and go ahead and eat up the toasted rice at the end of the drink) at Han Oak, with drinks curated by mixologist Michelle Ruocco
  • The Jeju with sake, nori liqueur, and pepper you can have either cold or warm – I had the warm version and it had a salty seaweedy funkiness which I loved with the dumpling soup and the tuna. This was my favorite, though it’s non-traditional flavor may not be for everyone
    The Jeju with sake, nori liqueur, and pepper you can have either cold or warm - I had the warm version and it had a salty seaweedy funkiness at Han Oak, with drinks curated by mixologist Michelle Ruocco
  • The K-Pop was how I finished my cocktail drinking at brunch, a cocktail light and refreshing so would be great as a starter as well, with soju, gin, apple, ginger, and cucumber. I wish there was a bit more ginger in this, but I really like the spiciness of ginger too so maybe that’s just me.
    The K-Pop with soju, gin, apple, ginger, and cucumber at Han Oak, with drinks curated by mixologist Michelle Ruocco

At $32 for the Korean brunch tray + bowls (with the four cocktails or other alcoholic drinks being extra) that is prix fixe and includes service, this is an insane bargain that is incredibly unique. The atmosphere feels traditional with recognizable Korean stalwarts like the kimchee and the iced barley tea and the rice or the dumpling soup, but also includes modern Northwest playful takes like the blood cake and savory waffle.

The seating feels modern and airy, but almost like dining with family and friends with the intimate atmosphere of a 5 large tables with benches, and a backyard where multiple guests’ children kicked around a beachball together. This is not an experience that you will usually find anywhere, even in larger cities with established larger Korean populations. We’re so fortunate to have this opportunity in Portland.

So what are you waiting for? Make your reservation for brunch now! Brunch is only offered on Sundays, 11 AM – 2 PM. They are also open for dinner (reservation only – make them on the website) on Friday and Saturdays 6 – 9 PM only.
Han Oak presents a Korean brunch on Sundays offering 2-3 main dishes and then several banchan and rice on a tray so you get a little bit of everything Han Oak presents a Korean brunch on Sundays offering 2-3 main dishes and then several banchan and rice on a tray so you get a little bit of everything

And aren’t those cocktails Michele created incredibly lovely? Which one would you order?

Han Oak Menu, Reviews, Photos, Location and Info - Zomato

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Happy Hour at Lechon Portland

July 8, 2016 by 4 Comments

When I first heard of the restaurant Lechon when it opened last year, I thought of crispy pork skin a la from the whole roasted pig and national dish of the Phillipines, aka Lechón. Well, LeChon is not a porky Filipino restaurant. However, it does feature some pretty delicious South American dining experience that takes inspiration from plenty of fiery grilling.

But this is not just another Churrascaria. Their offering of dinner with sections for tapas, empanadas, vegetables, and meats to me is more reminiscent of the famous Ox, but in a larger space right and by the downtown waterfront. And, they take reservations, and have a better mix of a variety of proteins rather than being so red meat heavy like Ox. You can easily take a vegetarian here and have plenty of great options, something you don’t always see with Churrascarias that are usually very meat heavy.
LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn; Crab Mozzarella Humita with pea puree and salsa criolla; and Fried Sweet Corn Empanadas with caramelized onions and fontina cheese

Also encouraging is the happy hour at Lechon  – they have an early one on weekdays Tues-Fri 3 PM – 6 PM as well as a late one 9 PM to close (Sat it starts even earlier at 2 PM!). The longest happy hour duration is Monday, starting from mid afternoon 3 PM until closing.

The LeChon cocktail Mal Humorado, with a pineapple and habanero house infused tequila with combier, passionfruit, lime, and agave is one of the most popular from their cocktail menu.
LeChon cocktail Mal Humorado, a pineapple and habanero house infused tequila with combier, passionfruit, lime, and agave LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn

But don’t overlook other cocktail gems, like the Guavarinha with novo fogo cachaca, veev, guava puree, and lime.
LeChon cocktail Guavarinha with novo fogo cachaca, veev, guava puree, and lime LeChon cocktail Guavarinha with novo fogo cachaca, veev, guava puree, and lime

And their take on a Pisco Sour, the Mediterraneo with pisco, cardamom infusion, egg white, and lime
LeChon cocktail Mediterraneo with pisco, cardamom infusion, egg white, and lime LeChon cocktail Mediterraneo with pisco, cardamom infusion, egg white, and lime

My favorite cocktail on the menu was the Ilha Grande with bourbon, carpano antica, averna, fonseca 10 year, rhubarb bitters that came with brandied salted cherries that once you add to the cocktail, alters the flavors to add another level of flavor. The bartender here developing their cocktail program, Joe Frade, has entered and won several bartending competitions, and for the recent Rio Olympics created some really fun presentations of cocktails I highlighted here.
LeChon cocktail Ilha Grande with bourbon, carpano antica, averna, fonseca 10 year, rhubarb bitters LeChon cocktail Ilha Grande with bourbon, carpano antica, averna, fonseca 10 year, rhubarb bitters

LeChon also has a monthly supper club series featuring a different country each time. But for now, let’s focus on happy hour highlights first. An impressive option to consider is the Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips.
LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn, tequila lime foam and plantain chips

In a delightful surprise, they also have a vegetarian ceviche as well. One version was with sweet potato, avocado, and aji amarillo. More recently they changed it up for the summer with an edamame and mushroom ceviche with avocado, tomato, cilantro, sesame seeds, and all the ceviches come with chili lime syrup in a dropper and tequila lime foam. Nice!
LeChon's edamame and mushroom ceviche with avocado, tomato, cilantro, sesame seeds, chili lime syrup in the dropper and tequila lime foam. So nice to have a vegetarian ceviche option LeChon's edamame and mushroom ceviche with avocado, tomato, cilantro, sesame seeds, chili lime syrup in the dropper and tequila lime foam. So nice to have a vegetarian ceviche option

The empanadas came in their own little branded tray.
LeChon Fried Sweet Corn Empanadas with caramelized onions and fontina cheese

In a nice twist, their Empanadas are filled with Sweet Corn with caramelized onions and fontina cheese and Ancho aioli instead of just the typical beef. So vegetarians can enjoy too! Don’t worry, they have a meat version on the happy hour menu too with braised brisket and golden raisins, but I love this corn version.
LeChon Fried Sweet Corn Empanadas with caramelized onions and fontina cheese

Another huge hit and also vegetarian friendly option is the Forest Mushrooms with aged parmesan, toasted brioche, caramelized onion puree, and herbs.
LeChon Forest Mushrooms with aged parmesan, toasted brioche, caramelized onion puree, and herbs LeChon Forest Mushrooms with aged parmesan, toasted brioche, caramelized onion puree, and herbs

We were pretty vocal with encouraging this dish to be added to the brunch menu and lunch menu too! Even if you don’t make happy hour, rest assured that it is on their dinner menu.
LeChon Forest Mushrooms with aged parmesan, toasted brioche, caramelized onion puree, and herbs

Burrata with glazed peaches, marconas, saba, olive oil, and griddled bread came with a fist size portion of burrata, yum!
Burrata with glazed peaches, marconas, saba, olive oil, and griddled bread from LeChon

As you would expect from a happy hour menu, there’s the ubiquitous Burger option, here a Chimichurri Burger with provolone, and ancho aioli. The vegetarian version is a Chickpea Quinoa Burger with provolone cheese, chow chow slaw, tomato, and avocado mayo. 

From the dinner menu, don’t worry, they do have a Crispy Pork Belly with parsley emulsion, plums, and charred spring onions to get some crispy fatty pork if you get psyched up from the Lechon name, though I’m not sure how many of you are familiar with that Filipino dish anyway so maybe it’s just me. There are also multiple grilled meat options served with Chimichurri, just as you would expect from a South American restaurant.
LeChon Crispy Pork Belly with parsley emulsion, plums, and charred spring onions LeChon Crispy Pork Belly with parsley emulsion, plums, and charred spring onions

I was also in love with this option on the dinner menu of Pea and Ham Barley Risotto with truffle oil and fine herbs, as the use of barley was a great firmer texture upgrading the creamy risotto,  and yes it’s vegetarian!
LeChon Spring Pea and Ham Barley Risotto with truffle oil and fine herbs

Another beautiful dish available on the dinner menu is a Crab Mozzarella Humita with pea puree and salsa criolla. This masa corn dish is like a more creamy less dense version of tamales.
LeChon Shrimp Ceviche with pickled pineapple, cucumber, pink peppercorn; Crab Mozzarella Humita with pea puree and salsa criolla; and Fried Sweet Corn Empanadas with caramelized onions and fontina cheese LeChon Crab Mozzarella Humita with pea puree and salsa criolla

And then there’s this Grilled Octopus with chorizo, fried potatoes, salsa verde, and preserved lemon on the dinner menu too.
LeChon Grilled Octopus with chorizo, fried potatoes, salsa verde, and preserved lemon LeChon Grilled Octopus with chorizo, fried potatoes, salsa verde, and preserved lemon

Leave room for dessert, especially the Yerba Mate Espresso Ice Cream Sandwiches with caramel sauce
LeChon Yerba Mate Espresso Ice Cream Sandwiches with caramel sauce

The space inside Lechon is surprising large and can easily accommodate large parties, and they have a pretty cool tank by the bar with mesmerizing floating jellies. On the weekends there is live music, and with the warm weather they have also opened their outdoor dining seats on the sidewalk and large patio/window doors that open outside, both overlooking the waterfront.
LeChon's sidewalk tables that face towards the waterfront of Portland LeChon's large patio/window doors that open out to their sidewalk tables and the waterfront of Portland Indoor Seating at LeChon Indoor Seating at LeChon Indoor Seating at LeChon A look into Lechon restaurant space with the bar and initial tables from the entrance

Have you been to Lechon yet? Which of these dishes intrigues you and you would want to try?
LeChon Menu, Reviews, Photos, Location and Info - Zomato

Disclosure: I attended a complimentary blogger happy hour, but also returned on my own to try other dishes. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Kachka Horseradish Vodka Bloody Mary x 5

July 1, 2016 by 7 Comments

In what I really hope becomes an annual event, back on May 1 there was an incredible Kachka Horseradish Vodka Bloody Mary Bloc Party. At each of 5 stops, each ticketholder was able to enjoy a bloody mary sample by that restaurant/bar contestant using the Kachka and New Deal Distillery team up of Horseradish Vodka as well as a food bite. Then, at final stop Bit House Saloon, you decided on who was the best bloody mary among these neighbors. I’m not sure how American of a cocktail a Bloody Mary is – the origin may be in New York, or it may be elsewhere, but hey at least it’s got that pretty red color!
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Cucumber Caviar garnish and a Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou and brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce.

Here’s a look at each of the participants and the recipe for their bloody mary entry, which everyone received as part of their check-in!

  • Kachka and Bull in China featured a Bull in China Bloody Mix that used pineaples, tomatillos, and beets as well as their Lemon-Honey Cordial and Frank’s Red Hot
  • Oso Market’s version used Roma tomatoes, pimenton, chili, cayenne powder, fresh garlic and horseradish, pickle brine, and Tapatio
  • Slow Bar used lots of Tabasco and Cholula sauce and threw in some Mezcal
  • Dig a Pony balanced their San Marzano tomatoes with dill brine and cucumber juice with Crystal hot sauce and Cajun spice blend
  • Bit House Saloon did a creative take using fermented tomato water

Kachka and Bull in China

Kachka (hosting Bull in China) was everyone’s first stop since that is where you checked in. You were welcomed with a sample of the Horseradish Vodka on its own so you can taste what wonder it offers and you get to keep the cute shot glass. Ever since I discovered this flavor every time I go to Kachka this is always one of the shots I order. It’s spicy but not too much unlike wasabi, and it has a touch of honey that offers sweetness to offset that burn into a perfect balance that is smooth is surprisingly easy drinking. It’s great with all the food at Kachka.
Kachka Horseradish Vodka Bloody Mary Bloc Party - You were welcomed with a sample of the Horseradish Vodka on its own so you can taste what wonder it offers and you get to keep the cute shot glass. Kachka Horseradish Vodka Bloody Mary Bloc Party - You were welcomed with a sample of the Horseradish Vodka on its own so you can taste what wonder it offers and you get to keep the cute shot glass.
The Bloody Mary entrant from Bull in China (serving at Kachka) was called the Sitting Duck utilizing Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank’s Red Hot.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot
This was served with Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot served with Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish Kachka Horseradish Vodka Bloody Mary Bloc Party: Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish

Recipe for Sitting Duck, by Luke Plant and Daniel Osborne:

  • 1 1/2 ounces Kachka Horseradish Vodka
  • 1 1/2 ounces Bull in China Bloody Mix (recipe follows)
    • 1/2 pineapple (peeled/quartered)
    • 4 tomatillos (leaves removed/halved)
    • 1 large tomato (halved)
    • 2 golden beets (peeled/quartered)
    • 1 large red beet (peeled/quartered)
    • 1 jicama (peeled/quartered)
    • Directions for Bull in China Bloody Mix: On a hot grill, char pineapple, tomatillos and tomato. Remove and cool to room temperature. Use electric juicer to juice all ingredients. Mix. Refrigerate.
  • 1/2 ounce Lemon-Honey Cordial (recipe follows)
    • 10 lemons (halved/charred)
    • 1/2 cup honey
    • Directions for Lemon-Honey Cordial: Juice lemons. In a saucepan, combine 1 1/2 cups roasted lemon juice with honey over medium heat and stir until sugar dissolves. Let cool to room temperature.
  • 1 pinch Jacobsen Chili Lime Salt
  • Dash Frank’s Red Hot sauce
    Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bull in China at Kachka, called the Sitting Duck with Kachka Horseradish Vodka, Bull in China Bloody Mix, Lemon-Honey Cordial, Jacobsen Salt Co. Chili Lime Salt, and Frank's Red Hot served with Kachka brunch bite of Buckwheat Blini with salo lardons braised with onions and topped with lingonberry and pickled mustard seed relish

Oso Market + Bar

Oso Market + Bar created a concoction called Sign of the Times with Kachka Horseradish Vodka, Roma Tomatoes, Pimenton, Chili, and Cayenne Powder, Fresh Garlic and Horseradish, Lemon and Lime Juice, Pickle Brine, Celery Salt, Tapatio, and Sea Salt with a brunch bite of Salt Cod and Horseradish Deviled Egg
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Oso Market called Sign of the Times and a brunch bite of Salt cod + horseradish deviled egg

Recipe for Sign of the Times, by Colin Howard:

Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Oso Market called Sign of the Times with Kachka Horseradish Vodka, Roma Tomatoes, Pimenton, Chili, and Cayenne Powder, Fresh Garlic and Horseradish, Lemon and Lime Juice, Pickle Brine, Celery Salt, Tapatio, and Sea Salt

  • 2 ounces Kachka Horseradish Vodka
  • 6 ounces Oso Bloody Mary Mix (recipe follows)
    • 6 pounds whole roma tomatoes, blended
    • 1/4 cup sea salt
    • 1/8 cup celery salt
    • 1/4 cup pimenton pepper powder
    • 1 tablespoon chili powder
    • 2 teaspoon cayenne powder
    • 3 garlic cloves, minced
    • 2 tablespoons freshly grated horseradish
    • 1/2 cup lemon juice
    • 1/2 cup lime juice
    • 1 cup pickle brine
    • 10 dashes Tapatio hot sauce
    • Directions for Oso Bloody Mary Mix: Rough chop tomatoes and place in bowl of food processor. Blend well. Add remaining ingredients and blend until fully mixed.

Slow Bar

Slow Bar spiced things up the most with their Reign in Blood based on their house Bloody Mary with Kachka Horseradish Vodka, Vida de San Luis Mezcal, Slow Bar Bloody Mary Mix, and Kosher Salt Rim served with a brunch bite of Deep Fried Sausage with honey. The olive on their bloody mary surprised everyone by being stuffed with hot sauce.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Slow Bar called Reign in Blood based on their house Bloody Mary and brunch bite of Deep Fried Sausage with honeyKachka Horseradish Vodka Bloody Mary Bloc Party: Slow Bar brunch bite of Deep Fried Sausage with honey

Recipe for Reign In Blood, based on their house Bloody Mary

Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Slow Bar called Reign in Blood based on their house Bloody Mary with Kachka Horseradish Vodka, Vida de San Luis Mezcal, Slow Bar Bloody Mary Mix, and Kosher Salt Rim

  • 1 1/2 ounces Kachka Horseradish Vodka
  • 1/4 ounce Vida San Luis del Rio mezcal
  • 6 ounces Slow Bar Bloody Mary Mix (recipe follows)
    • 46 ounces Tomato Juice
    • 2 ounces lemon juice
    • 2 ounces lime juice
    • 1 1/2 ounces Worcestershire sauce
    • 5 dashes Tabasco hot sauce
    • 3 dashes Tabasco chipotle
    • 1/2 ounce Cholula hot sauce
    • 2 tablespoons freshly grated horseradish
    • 1 teaspoon celery salt
    • 1 teaspoon ground black pepper
  • Kosher salt rim

Dig A Pony

Dig A Pony was ultimately declared the winner of the five by popular vote. They offered a bloody mary called Blood on the Bayou with Kachka Horseradish vodka, San Marzano tomatoes, fresh lemon, Worcestershire, dill brine, cucumber juice, Crystal hot sauce, Cajun spice blend, pepper, Jacobsen black garlic salt. Yes that is a hot puppy garnish too on the bloody mary.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou with Kachka Horseradish vodka, San Marzano tomatoes, fresh lemon, Worcestershire, dill brine, cucumber juice, Crystal hot sauce, Cajun spice blend, pepper, Jacobsen black garlic salt. Yes that is a hot puppy garnish too on the bloody mary
The Dig A Pony brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou and brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce. Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou and brunch bite of The Devil Eats His Tail with lobster tail and asparagus deviled egg with cajun spice, potato crisp, edible flowers and Crystal hot sauce.

Recipe for Blood on the Bayou, by James Ault and David Benedetti

  • 2 ounces Kachka Horseradish Vodka
  • 3 ounces San Marzano tomatoes (blended and strained)
  • 1/4 ounce lemon juice
  • 1/4 ounce Worcestershire sauce
  • 1 dash dill brine
  • 1 dash cucumber juice
  • 1 dash Crystal hot sauce
  • 1 dash Cajun spice blend
  • 1 dash black pepper
  • Jacobsen black garlic salt rim for the glass
    Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Dig a Pony called Blood on the Bayou with Kachka Horseradish vodka, San Marzano tomatoes, fresh lemon, Worcestershire, dill brine, cucumber juice, Crystal hot sauce, Cajun spice blend, pepper, Jacobsen black garlic salt. Yes that is a hot puppy garnish too on the bloody mary

Bit House Saloon

Bit House Saloon on the other hand was my personal vote for the winning bloody mary. I liked how their version was risky and unique. They named their bloody mary Red Herring and crafted it with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, and Worcestershire.
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, Worcestershire Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, Worcestershire
They offered a brunch bite of Cheddar Biscuits and Sausage Gravy
Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with brunch bite of cheddar biscuits and sausage gravy

Recipe for Red Herring, by Chauncey Roach

  • 3/4 ounce Kachka Horseradish Vodka
  • 3/4 ounce fermented tomato water (recipe follows)
    • 1 gallon water
    • 1 cup kosher salt
    • 1 cup sugar
    • 4 ounces horseradish root
    • 12 garlic cloves
    • 5 pounds tomatoes
    • Directions for Fermented Tomato Water: Bring water to a boil and whisk in salt and sugar to dissolve. When cool, add horseradish, garlic and tomatoes, and keep submerged. Cover tightly with cheesecloth. Brine in cool, dark place for up to 5 days until it starts to ferment (gets fizzy). Take tomatoes out of brine and chop them up. Pulverize in food processor. Hang processed tomatoes and pulp in cheese cloth. Collect the liquid and toss the tomatoes.
  • 3/4 ounce fresh tomato water
  • 1/2 ounce lime juice
  • 1/4 ounce kümmel
  • 1 ounce water
  • 5 dashes Tabasco hot sauce
  • 5 dashes Worcestershire sauce
    Kachka Horseradish Vodka Bloody Mary Bloc Party: bloody mary entrant from Bit House Saloon called Red Herring with Kachka Horseradish Vodka, Fermented Tomato Water, Fresh Tomato Water, Lime Juice, Kummel, Tabasco, Worcestershire

Which of these Bloody Marys or Brunch Bites sounds like it would be your vote?

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My Best Chicago Pizza Picks

June 28, 2016 by 5 Comments

A few months ago, I was in Chicago very briefly for a weekend for my sister’s pregnancy announcement to the parents as well as for my mom’s birthday. Usually my visits back home have a few regular stops – White Castle, a chain not available here, on the way from the airport with their little square burgers. The local Teddy’s Red Hots hole in the wall joint near the house. And, I try to get a Chicago style pizza in, which is my favorite kind of pizza. Here’s my best Chicago Pizza Picks I generally choose from and recommend to those travelling to Chicago.

Traditional Chicago Deep Dish

For traditional Chicago style deep dish, my pick is always Lou Malnati’s. I like to get the Malnati Chicago Classic, here you see a personal size one, which includes their sausage, the specialty of the house that is made with their own blend of lean sausage, extra cheese, and vine-ripened tomato sauce on their famous Buttercrust with hint of cornmeal. They have multiple locations all over Chicago which makes it very do-able to be able to experience their pizza, and have been around since 1971. This is usually what I tell people to get when visiting Chicago over the cheesier Giordano’s (also with multiple locations all over Chicago so very do-able to visit when you are out of town) or more greasy and always packed Pizzaria Uno’s. with a wait at their 2 locations downtown (they also have two locations in northern Chicago suburbs)
One of my 3 best Chicago pizza picks: Lou Maltani and The Malnati Chicago Classic that is a personal size here and of course with sausage, the specialty of the house. Made with Lou's exclusive blend of lean sausage, some extra cheese, and vine-ripened tomato sauce on their famous Buttercrust

Most Unique

If I have the patience, I might be willing to head towards Lincoln Park, finally find parking, and then wait in line to get in and them for them to bake this pot pie version of pizza at Chicago Pizza and Oven Grinder. This is the half pounder pizza pot pie, on wheat dough. Around since 1972, they offer this individual serving of their Pizza Pot Pie using triple-raised Sicilian bread-type dough, a homemade sauce consisting of olive oil, fresh garlic, onions, green peppers, whole plum tomatoes and a special blend of cheeses, sausage made from prime Boston butts, and doorknob-size, whole, fresh mushrooms.
One of my 3 best Chicago pizza picks: Chicago Pizza and Oven Grinder's half pounder pizza pot pie, here with wheat dough.

Best Crust

On my last trip, I went with Pequod’s Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge. Founded in 1971, which is the third one now that is from apparently the pizza golden age in Chicago and a testament how beloved they are to each have lasted more than 40 years.

Since there is always a wait after you order for any deep dish pizza to bake (usually 30-40 minutes), you will probably, like we did, need to order some garlic bread and the appetizer combo to calm yourself as the aromas tease and torture you. The appetizer combo includes Zucchini Slices, Mozzarella Sticks, Jalapeno Poppers and Breaded Mushrooms. But soon enough, the pizza will arrive… and remember to wait a few minutes so you don’t burn your mouth!
On my last trip to Chicago, I went with Pequod's Pizza, and while you are waiting for your pizza might as well get some of this delicious garlic bread On my last trip to Chicago, I went with Pequod's Pizza, and while you are waiting for your pizza might as well get an appetizer combo as the aromas inside tease and torture you... the appetizer combo includes Zucchini Slices, Mozzarella Sticks, Jalapeno Poppers and Breaded Mushrooms Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge.

Ah, the glorious caramelized cheese crust all around… Here’s a look at the cheese pizza.
One of my 3 best Chicago pizza picks: Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge. One of my 3 best Chicago pizza picks: Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge.

Close up of the crust on the meat pizza!
One of my 3 best Chicago pizza picks: Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge.

We had leftovers so here’s a look again at the crust in the better lighting of home. In this case I got sausage (which I like) and my brother wanted pepperoni so we also had that as a topping, but I wouldn’t waste pepperoni on this pizza as I didn’t think it was anything special. I like pepperoni on pizza when it comes out crispy on the edges which these do not, though they certainly are generous on the amount of pepperoni.
One of my 3 best Chicago pizza picks: Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge. One of my 3 best Chicago pizza picks: Pequod's Pizza, which is known for how when they are laying down the cheese they overlap it on the edges and then over all the crust in the, which then melts over for this signature caramelized edge.

What is your recommendation for best Chicago pizza picks? What are your specific hometown cravings that when you visit home, you make a beeline to revisit?

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