Travel Reference
In-Depth Information
868 N. Franklin St. (1 block north of Chicago Ave.). & 312/482-9179. www.mk
chicago.com. Reservations recommended. Main courses $27-$46; menu degusta-
tion $80 ($90 with cheese course). AE, DC, MC, V. Sun-Thurs 5:30-10pm; Fri-Sat
5:30-10:30pm. Subway/El: Brown Line to Chicago.
EXPENSIVE
Bin 36 AMERICAN In one lofty, airy space, this River North
hot spot combines wine, food, and retail in a successful, wine-cen-
tric concept. The restaurant is certainly serious about wine and
cheese, but you're not expected to be an expert—this is a place where
you're encouraged to experiment. The menu includes two or three
suggested wines for every dish, all of which are available by the
glass—and you won't go wrong by following the menu's suggestions.
“Small plates” include shiitake spring rolls, steamed mussels, and a
selection of homemade pâtés, along with a few basic full-portion
entrees (hamburgers, roast chicken, ahi tuna). You can also have fun
ordering creative “wine flights,” small glasses organized around a
theme (Italian, Australian, and so on). The Cellar menu focuses on
upscale American dishes, including a variety of seafood, seared veni-
son, and braised pork shank. The food-wine pairings continue on
the dessert menu; a recommended sherry along with a slice of gin-
gerbread-pear cake here one evening was a delight.
339 N. Dearborn St. & 312/755-9463. www.bin36.com. Reservations recommended.
Main courses $9-$15 lunch, $17-$24 dinner. AE, DC, DISC, MC, V. Mon-Thurs
11am-midnight; Fri 11am-2am; Sat noon-2am; Sun noon-10pm. Subway/El: Red Line
to Grand.
Brasserie Jo ALSATIAN/FRENCH Brasserie Jo showcases
the casual side of chef Jean Joho, whose upscale Everest (p. 51) is one
of the city's longtime gourmet destinations. The high-ceilinged din-
ing room here is open and spacious (as compared to a cozy bistro);
you'll feel as if you're dining in an Art Deco Parisian cafe.
You can order a hearty Alsatian choucroute here, but the menu
focuses more on casual French classics: Entrees are divided into
seafood, steak, and a variety of bistro-style specialties (chicken coq au
vin, pork tenderloin ratatouille, rack of lamb), along with tartes, the
Alsatians' version of thin-crust pizza. One house specialty that's worth
a try is the “shrimp bag,” a phyllo pastry filled with shrimp, peas, and
herb rice garnished with lobster sauce. Save room for dessert: The
delightfully decadent caramel-banana coupe is served in a tall glass,
and just might be the perfect sundae. I also love the rich chocolate
mousse, which is served tableside from a massive silver bowl, then
topped with fresh cream and shaved chocolate—just like in Paris.
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