What’s New

1. Onion Dip

From:Joe Frillman, Daisies
The twist:Ditching the soup mix for aïoli and sautéed green onions
Makes:2 cups

• Heat 2 tablespoons olive oil over medium heat in a small skillet and gently sauté 3 chopped green onions until soft and caramelized, about 20 minutes.

• Place onions in a mixing bowl and refrigerate until chilled, about 30 minutes. Once chilled, add 2 tablespoons aïoli (Frillman suggests Stonewall Kitchen brand), 1⅓ cups sour cream, 1½ teaspoons onion powder, ½ teaspoon garlic powder, 1 teaspoon kosher salt, and 2½ tablespoons chopped chives.

• Mix well and transfer to a serving bowl. The dip pairs well with crudités, but for a combo Frillman calls “the ultimate comfort food,” serve it alongside potato chips.

2. Pigs in a Blanket

From:Larry Feldmeier, the Bristol
The twist:Using rabbit sausage instead of cocktail wieners
Makes:32 pieces

• Bake four 2-ounce rabbit sausages (Feldmeier recommends D’Artagnan brand) at 350 degrees for 8 minutes; let rest. Meanwhile, make the crêpe “blankets”: Whisk together ⅔ cup flour, 2 tablespoons melted butter, 2 eggs, ½ cup milk, and a dash of salt and pepper.

• Ladle ¼ cup batter into a hot, greased nonstick skillet, tilting the pan to coat the bottom. Cook crêpe about 1 minute per side. (“You can flip the crêpe as soon as you see it’s dry and it slides around the pan,” says Feldmeier.) Transfer to a plate, and repeat with remaining batter.

•To assemble, spread one side of a crêpe with a thin layer of violet mustard (like Denoix), sprinkle with truffle salt to taste, and tightly roll a sausage inside. Repeat with remaining sausages. Slice rolls into ½-inch pieces, secure each with a toothpick, and garnish with a dab of whole grain mustard.

3. Deviled Eggs

From:Lawrence Letrero, Bayan Ko
The twist:Adding crabmeat to the whipped yolks
Makes:10 pieces

• Halve 5 hard-boiled eggs lengthwise. Carefully remove yolks and place in a mixing bowl with 3½ tablespoons mayonnaise, 2 teaspoons Dijon mustard, 4 teaspoons truffle oil, 5 dashes Tabasco sauce, and 2 teaspoons kosher salt. Whisk until smooth.

• Fold in 2½ ounces lump crabmeat, then taste and add additional seasonings if desired.

• Spoon yolk mixture into hollowed egg whites and garnish each with additional crabmeat, a small piece of uni (available at H Mart), and a sprinkle of chopped chives. Getting the uni is worth the effort, Letrero says, noting that the interplay of its briny flavor with the crab “really elevates the dish.”

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What I miss most from restaurants is the oyster hour. That 5 o’clock–ish spread at a bar with too-expensive-but-worth-it bites, a necessary cocktail, and an iced platter of oysters lording over the scene from a raised stand. So just about every weekend lately, I’ve been re-creating it at home.

First: those oysters. Taylor Shellfish Farms (from $60 for 30; taylorshellfishfarms.com) ships creamy Kumamotos and plump shigokus from the West Coast, while Island Creek Oysters ($85 for 24, plus shucking tools; islandcreekoysters.com) is my choice for brinier East Coast varieties. Both purveyors also offer other sea goodies; I order Island Creek’s pearly sea scallops ($30 for one pound) to make a quick ceviche to serve alongside the oysters.

Then: cocktails. While I stir an excellent boulevardier, I love stopping by Kumiko (630 W. Lake St., West Loop) to pick up sparkling Japanese juices as mixers. A highball made with the ume (plum) flavor and Old Tom gin tastes like Jack and Ginger’s way-cooler friends.

In a normal year, restaurants would scoop up all the best wholesale ingredients, but now they’re available to the masses. You can find truly special items, such as paleta (foreleg ham) from pecan-fed Ibérico pigs raised in Georgia by White Oak Pastures ($19.99 for two ounces; whiteoakpastures.com). Sweet, musky, and fatty, it sings when topped with a slice of black winter truffle from the online Italian marketplace Alma Gourmet ($84 for one ounce; almagourmet.com). Over the top? Maybe, but my newfound shucking skills keep the costs in line.

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When this pandemic is over, I may not be making seven-hour slow-cooked beans or buying chile crisp in bulk from H Mart anymore, but one quarantine habit will definitely stick with me: canned wine. I’ve decided that this is the optimal way to buy wine. Cans are perfectly portioned to keep you from overimbibing on a Monday, you don’t need to open a whole bottle for a recipe, and they’re good. I’ve especially dug the refreshing red blend from Nomadica (Bitter Pops carries some of its offerings, or you can order online at explorenomadica.com) and Scribe Winery’s juicy Una Lou California rosé (it’s available at Foxtrot). But my favorite reason: You can open a can of bubbly (like the crisp Lil Fizz from No Fine Print, sold at Binny’s) to toast getting to the end of another Tuesday — without wondering what the heck to do with the rest of the bottle.

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1. Gin & Juice

Three Dots and a Dash beverage director Kevin Beary is all about classic cocktails at this new River North carryout and delivery bar. Individual kits for drinks like dirty martinis include a mini bottle of booze plus housemade mixers and garnishes for $10, while larger kits that serve a group start at $40. If your home bar setup is lacking, add on tools like shakers and glassware. drinkginandjuice.com
Must try The Paloma kit ($60 for eight servings), with tequila, grapefruit soda, cordial, and a lime garnish

We visited Gin & Juice in our ongoing Gourmet To-Go series. Watch the episode here.

2. Blue Blazer

If you’re longing for the cocktails at your favorite bars, Blue Blazer has you covered. The company works with spots like Lula Cafe and Queen Mary (nine bars so far) to bottle their signature beverages. That means you can get Billy Sunday’s old-fashioned, made with bourbon and Zucca (rhubarb amaro), at markets like Foxtrot or order it online for delivery. drinkblueblazer.com
Must try The Estereo mezcal cocktail ($25 for two servings), a hibiscus and lime sparkler

3. Juanita’s Bebidas

Roshelley Mayen, a former Proxi bartender, makes Latin-tinged vegan punches with nut milks and fancy ingredients like roasted cucumber syrup. You can pick up her cocktails — like the Met Gala, with bourbon, apple, horchata-chai syrup, and oat and almond milks — in Logan Square or West Town or have them shipped to your door for $5. instagram.com/juanitasbebidas
Must try The Peluca Rosa ($20 for three servings), a pineapple-rum punch with a burst of grapefruit and cinnamon

4. Present Tense

When Blackbird closed, beverage director Derek Mercer launched this instant party starter for you and your pod. He delivers cocktails like the Blackbird favorite CR-7 Manhattan, a sherry-based twist on the classic, plus snacks like onion dip with Ruffles and pimiento cheese sandwiches. You can up your game by adding on perfectly clear ice cubes ($8). presenttensebar.com
Must try The rummy Boom Boom Punch ($60 for six servings), a killer pairing with the ranch-flavored Snacker Crackers ($5)

5. Hello, Cocktails

Bad Hunter, which shut down permanently last summer, had one of the city’s most inventive cocktail programs. Now its bar manager, Vinny Starble, and bartenders Kalman Huettl and Richard Beltzer have teamed up to bring you carbonated libations like the Bright & Inviting, with vodka, cucumber, and elderflower, and nonalcoholic options like the Calm & Cheerful, with chamomile and ginger. hello-cocktails.com
Must try The Buckwild & Refreshing ($10), a fizzy bourbon and sherry number with ginger and raspberry

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Wine Gang

Ideal for Drinkers seeking to get (gently) schooled by pros
Last summer, somms Danielle Norris, Kyla Peal, and Marie Cheslik debuted Slik Wines, which offers virtual wine education. Their club, Wine Gang, includes two bottles each month selected by one of the founders. For March ($59), Norris celebrates Pisces season with wines she calls “evocative oceanside delights.” You’ll get a link to a video of the somm waxing on about the choices. Norris says: “We want it to feel like your homie sent you a Tik Tok that’s just for you.” Pick up at Lost Lake (3154 W. Diversey Ave., Logan Square), where you’ll also get a 10-percent discount, or have it delivered for $15. slikwines.com

Easy Does It

Ideal for Oenophiles who want personalized service
You can’t kick back on Easy Does It’s Logan Square patio at the moment, but you can sign up for a club that matches the aptly named bar’s vibe. Choose two minimal-intervention bottles for $45 or $75 a month (the pricier option features more limited bottlings), or get four for $115. From there, it’s all about you. Partner Zack Eastman says you can let them know your preferences each month, and they’ll tailor their selection for you. You also get 5 percent off store purchases and first dibs on hard-to-find wines. Pick up at Easy Does It (2345 N. Milwaukee Ave., Logan Square). easydoes.it

Bummer Wines

Ideal for Natural wine lovers (or those who aspire to be)
This Pilsen-based club, run by David Rodriguez and Victor Sanchez, provides a crash course in natural wine, with two bottles a month for $60. The pair, who work in marketing and advertising, started the club to direct friends to wines from family- or minority-owned producers, particularly those in Latin America. “Wineries like Bichi in Baja California are making wines that rival those from France and Italy,” Sanchez says. Pick up at All Together Now (2119 W. Chicago Ave., West Town); free delivery in Pilsen. bummer-wines.com

Bottles Up

Ideal for Trying rare bottles
Melissa Zeman’s Lake View East shop offers the most affordable club: $30 for two bottles centered on a theme or region (like holidays or Sicilian varietals). “We rule out anything that’s been in the shop before,” Zeman says. “The point is to have clubbers be the first to try them and determine what makes the shelf. A couple times, we’ve featured wines you can’t get anywhere else in the state.” Big spenders can choose $60 or $90 subscription levels that feature rarer wines. Pick up at the shop (3164 N. Broadway). bottlesupchicago.com

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Big Star Margarita

Taco mecca Big Star’s margarita is easily one of the best in the city, and last summer, the team behind it started making a canned version. Sip it straight from the can or pour over ice and garnish with lime and a salt rim, but just note: Each 12-ounce can contains two servings, so pace yourself. $20 for a four-pack. bigstarmarg.com for locations

Wayup Tropical Vision and Citrus Dream

A new line from Hopewell Brewing Co., Wayup focuses on nonbeer beverages. First up: two hard seltzers in trippy ’90s-inspired cans. They’re super fruity, with yuzu and tangerine in the Citrus Dream and pineapple, mango, and Key lime in the Tropical Vision. Wayup is planning to offer a Cabernet Sauvignon piquette next. $10 for a six-pack. Hopewell Brewing Co., 2760 N. Milwaukee Ave., Logan Square

Jeppson’s Malört Spritz

People love to hate Jeppson’s Malört, but the bitter liqueur is loaded with grapefruit notes, making it a natural fit for a spritz with grapefruit soda, hibiscus, and lime. A collaboration between CH Distillery and Maria’s Packaged Goods & Community Bar, the seriously delicious cocktail has a burst of fruit with just a hint of bitterness at the end. Start stocking up for summer now. From $22 for a four-pack. CH Distillery, 564 W. Randolph St., West Loop; Maria’s Packaged Goods & Community Bar, 960 W. 31st St., Bridgeport

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Okay, here’s a dining experience unlike any other: Sushi Suite 202 is sushi speakeasy in the heart of Chicago! From the moment you swipe your keycard and step inside the exclusive 500 square foot space, you’ll be blown away. Michael Sinensky and Erika London are the team behind New York’s popular Sushi Suite 1001 and the Sushi Suite in the former Versace Mansion in Miami.

They brought their talents to the Windy City to deliver a one-of-a-kind sushi experience at the Lincoln Hotel. 

The Ambiance

When you think “hotel” you might be imagining dull carpet and, ya know, mini soaps. But that’s quite the opposite of what you’ll experience in Sushi Suite 202. Step inside to discover an elegant space–complete with warm wood millwork and jewel-toned velvet furniture and you’re in the most intimate date night spot in the city. A touch of Japanese flair elevates the ambiance. 

A six-seat cocktail bar is cast in stone and finished with a solid wood top. The main lounge seating area is set up like a cozy living room with cushioned ottomans for relaxed seating and intimate side tables to hold your cocktails. But the main attraction? A six-seat sushi bar, nestled in the back of the suite where a king bed once lived.

The Cuisine

Prepare your tastebuds for incredible fare. At the sushi bar, you’ll be treated to a whooping 17-course 75-minute omakase sushi dining celebration starting at $149 per person. Executive Chef Kin Wangchuk always brings his A-game and chef Jordan Dominguez (@tronski192 on Instagram) has cultivated a following of his own, as patrons wait weeks on end to have Chef Dominguez tell them a story unlike any other. It’s a beautiful thing; creating 17 unforgettable pieces of nigiri sushi running from prized Hokkaido uni to succulent botan ebi all made from sustainable fish sourced globally. 

The Details

Sound like your jam? Sushi Suite operates Wednesday through Sunday from 5:00pm to 11:00pm at 1816 N Clark St., Chicago, IL 60614. Make your reservation online here. Just a heads up, they can accommodate shellfish allergies but not vegan/vegetarian restrictions. When you arrive at the Hotel Lincoln, you’ll need to check-in at the front desk and get your keycard to unlock your experience.

Make a Reservation at Sushi Suite 202.

Featured Image Credit: Sushi Suite 202

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Chicago Bears: Aggressive approach to QB position a must in 2021 by Dominique Blanton

The Chicago Blackhawks have had a really good start to their season. Since starting 0-3-1, they have turned things around and are now a player in the Central Division. They may or may not make the playoffs but they are surely going to be in the mix. They are overachieving but it is as a group rather than being carried by something that is unsustainable. Patrick Kane, Kevin Lankinen, and scoring/defending by the committee are what allows them to win. There are some really nice forwards up at the NHL level.

Unfortunately, the talent that is up at the NHL level has caused their AHL squad, the Rockford Ice Hogs, to have a really tough season. The AHL got its season underway early in February and things have not been going well for the Ice Hogs. On Monday night, they were defeated by the Cleveland Monsters by a final score of 7-3. That was Cleveland’s first win of the season as they are now 1-2-1-0. Unfortunately, the Hogs don’t even have their first win yet as they are 0-5-1-0.

This is a little bit concerning for the Blackhawks organization. Yes, they are overachieving at the NHL level a little bit but they are not anywhere close to a Stanley Cup contender. This isn’t like it was in 2007 when they had future Hall of Famers coming up the ranks. They have Alex DeBrincat, Kirby Dach, Ian Mitchell, and a bunch of middle-six forwards in the bank.

There is still a long way to go in terms of building organizational depth and the poor play by the Ice Hogs proves it. There are some recognizable names like MacKenzie Entwistle, John Quenneville, and Evan Barratt but nothing more than that. It probably doesn’t help either that none of Lankinen, Collin Delia, or Malcolm Subban are down there. All three of them are with the Blackhawks at this time.

Brad Morrison and Chris Wilkie lead the team in goals with three. They are also the two leading scorers with four points. Cody Franson leads the team with three assists. It is a team that hasn’t scored a whole lot which makes sense as they don’t even have a win.

One thing that might surprise some people is the fact that Scott Darling is on the roster. He played in one game and it didn’t really go his way. He made 22 saves on 27 shots so he had the .815 save percentage and five goals against. Darling was once a terrific piece to a Stanley Cup-winning team but his career has gone south ever since he left the organization (before coming back). He is an easy guy to root for but his chances of being an impact NHL player again are slim.

As for the other goaltenders, Matt Tomkins plays the most. He has five games played but his numbers aren’t great either. He has a .881 save percentage and a 4.06 goals-against average. His record of 0-4-1 mirrors those numbers. Cale Morris played in relief one game and made 13 saves on 14 shots so that wasn’t that bad. Don’t be surprised if he gets a look soon enough.

How can this get better? Well, chances are it won’t get much better this year. They need to continue drafting and developing in order for the Ice Hogs (and the Blackhawks) to get to where they want to be. It is a long process that is not going to happen overnight. Nobody should discount how important it is to make sure that the Ice Hogs are an improved team in the not-so-distant future.

Hot: The Blackhawks have some potential award winners this year

They are going to be back in action again tonight when they take on the Cleveland Monsters again. It is a chance to redeem themselves from last night and finally get that first win of the season. Cleveland is the AHL affiliate for the Columbus Blue Jackets who the Chicago Blackhawks happen to be playing as well.

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