Travel Reference
In-Depth Information
bouillon, for example. Among the nonfish options, beef short-rib pot
stickers spiced up with Korean seasonings stand out.
2039 W. North Ave. (at Milwaukee Ave.).
&
773/395-7100.
www.springrestaurant.
net. Reservations recommended. Main courses $22-$31. AE, DC, DISC, MC, V.
Tues-Thurs 5:30-10pm; Fri-Sat 5:30-10:30pm; Sun 5:30-9pm. Subway/El: Blue Line
to Damen.
MODERATE
Jane's
ECLECTIC This is a hugely popular destination
among Wicker Park/Bucktown habitués, who'd prefer to keep it a
secret. (Wait for your table at the friendly Bucktown Pub across the
street.)
More than anything else, it may be the cozy ambience that attracts
diners. Jane's is ensconced in an old house that has been gutted and
rehabbed to create an open, two-story space with just 16 tables. (In
summer, seven more are set up on an outside patio.) The menu offers
piquant, upscale comfort food prepared simply and with loving care,
including both meat (duck breast pan-seared with turnips and
peaches; seared sea bass with mashed potatoes, arugula, caramelized
pearl onions, and mushroom coulis) and vegetarian options, such as
a goat cheese, tofu, and veggie burrito. The salads are standouts,
especially the mesclun greens with pear, blue cheese, pecans, and bal-
samic vinaigrette.
1655 W. Cortland St. (1 block west of Ashland Ave.).
&
773/862-5263.
www.janes
restaurant.com. Reservations recommended, but only a small number are accepted
for each evening. Main courses $15-$25. MC, V. Sun-Thurs 5-10pm; Fri-Sat
5-11pm; Sat-Sun 10am-2:30pm. Subway/El: Blue Line to Damen.
Finds
Le Bouchon
BISTRO/FRENCH Jean-Claude Poilevey's
tiny storefront restaurant, Le Bouchon, is popular for both its inti-
mate yet boisterous atmosphere and affordable authentic bistro fare.
Whatever the season, the food here is fairly heavy, although specials
are lighter in warmer months. Poilevey could pack this place every
night just with regulars addicted to the house specialty of roast duck
for two, bathed in Grand Marnier-orange marmalade sauce. The
authenticity continues in the entree department, with steak frites,
sautéed rabbit in white wine, veal kidneys in mustard sauce, and
bouillabaisse. The sounds of prominent music and voices from closely
packed tables create an atmosphere that some perceive as cozy and
romantic, and others as claustrophobic and noisy. There's a small bar
where you can wait—something you might have to do even if you
have a reservation.
Finds
