Rock & [Pretzel] Roll

Kuma's Too is not a place to take a date unless you're ok with them witnessing you wearing half of your burger and potentially falling in love with the food instead of you. 

Therefore, it's the perfect place to take a friend for Valentines Day because what's less romantic than heavy metal music & thick juicy burgers?

Their menu includes the disclosure, "Nothing on our menu is vegan" so beware. The patties are enormous, juicy & grilled to perfection. The foe of diets and vegans everywhere. 

After waiting 30 minutes for a table-for-two at 3 pm on a Saturday, we were finally seated. Be aware that it'll probably take a while to get a table. Their burgers are in high demand and located in the busy, hopping section of Lincoln Park. My advice? Go a little early and spend the wait shopping at nearby stores. I almost died when I realized it was right next to an Ann Taylor Loft.. 

My friend and I split two different burgers: the Famous Kuma & the Yob. The Famous Kuma is topped with bacon, cheddar, fried egg, lettuce, tomato and onion.  I've seen the fried egg on a burger before but so far this was my favorite rendition. The combination of bacon & egg reminded me vaguely of breakfast on a burger. Fantastic. 

The Yob was adorned with roasted garlic mayo, bacon, gouda, roasted red pepper, lettuce, tomato and onion. Gouda & red peppers are two of my favorite things so putting them together on a burger blew my mind. The roasted garlic mayo meshed well with the heartiness of the patty and the creaminess of the melted gouda.  I definitely recommend both burgers.

The best part of the burgers? The buns are made out of pretzel bread.  Very unique and ingenious.  The buns were soft and delicious and added perfectly to the flavorings of the patties and their toppings. 

The fries were perfectly salted and the ultimate soft-to-crunch ratio.  The ketchup was a little different but not in a bad way. I'm guessing it contains a little touch of extra vinegar.  It's a nice change from the stereotypical Heinz served at every other burger restaurant.

Great burgers & huge portions at a somewhat reasonable price.  Definitely my kind of restaurant.  My only complaint? Something that I hate to really call a complaint because it's more like a personal preference.  The music.  I know that the "doom metal" is part of the Kuma's experience.  (Yes, I realize that all of the burgers are named after famous metal/rock bands)  Personally I found the music to be distracting while attempting at making conversation.  However, once the food came, all conversation ceased anyway.  And there's nothing wrong with that.

Overall, a very good burger restaurant with generously-sized burgers and a fun, rock-vibe.

Mary    

Yob Burger

The Famous Kuma Burger

Born & Bred to be Fed (German Food)

As a child, I developed a deep love for spätzle.  For those who are unfamiliar with German cuisine, spätzle are a type of egg noodles topped with butter or other toppings.  I have fond memories of my dad making spätzle and bratwurst therefore I was very excited to dine at my favorite German restaurant in Chicago this weekend while in the Loop.

The Berghoff is the #1 authentic German restaurant in Chicago.  By far.  There's a reason why I chose it as my birthday restaurant this past year.  Every visit I have gotten something different and have been equally impressed and never disappointed.

My meal began with complimentary Pumpernickel bread that was soft & fresh. Pumpernickel bread combines the health benefits of rye bread and sourdough bread.  Fun fact: It was first introduced in the Westphalia region of Germany therefore it is the perfect appetizer for an authentic German meal!

My friend and I decided to split two appetizers for a lighter dinner.  We ordered the Berghoff Casserole, spätzle with creamed spinach, gouda cheese sauce, applewood bacon gratinee and rye crostini with celery sticks on the side.  It transformed my childhood favorite into a sophisticated culinary delight.  The combination of creamed spinach, gouda cheese and applewood bacon gratinee complimented the egg noodles to perfection.  Very well done.  Probably my favorite appetizer (if not item) on the menu so far.

The second appetizer ordered was the stuffed mushrooms.  Oven roasted mushroom caps filled with Berghoff ’s famous creamed spinach and Parmesan cheese.  I was unaware before reading the menu that the Berghoff is famous for their creamed spinach but after trying the mushrooms and the casserole, I can understand why.  The mushroom caps were presented in an attractive fashion and were garnished with what appeared to be dried onion sticks.  

Overall, an enjoyable and filling sample of appetizers. The nutritional value of the oven roasted mushroom caps, the creamed spinach and the pumpernickel bread accounted for the unhealthiness of the creamy gouda cheese and savory applewood bacon.  Will definitely be revisiting the Berghoff sometime soon for my annual dose of famous Berghoff creamed spinach in hopes of attaining exceptional strength like Popeye. Fortunately for me, my strength-giving spinach is accompanied by spätzle, gouda cheese and applewood bacon gratinee hehe.

Glücklich essen. [Happy Eating]

Mary

Berghoff Casserole

Stuffed Mushrooms

GNO & Sausages: A Surprising Combination

Theoretically, the typical GNO (aka Girls' Night Out for those of you not familiar with Miley Cyrus' hit song, a throwback from her original Hannah Montana/Miley Cyrus days) is without sausages present.  This is precisely why I decided that for GNO last Saturday, my friends and I would trek all the way to Lincoln Park to Franks 'n Dawgs, home to award-winning artisan sausages.

Stalking the menu before our adventure, the restaurant promised to "redefine your sausage experience."  A friend (who shall remain anonymous *cough cough Anna*) remained unimpressed and opted to stay in Hyde Park. But oh man, did she miss out...

Arriving at the restaurant, we were instantaneously greeted by the friendly and jolly staff of the establishment.  Upon placing your order at the front counter, diners get to select a laminated picture of a famous celebrity to mark their table instead of the conventional table number.  My friends and I immediately selected Lindsey Lohan out of the line-up (hehe punny because it is indeed her mugshot) and chose a booth. 

The food was served pretty quickly and we began the typical Instagram ritual associated with food that looks delicious and isn’t served at the dining hall.  Before ordering my sausage, I asked the workers for suggestions and recommendations.  One guy speedily answered anything.  All doubts I had with his advice quickly vanished at the arrival of our food.  Everything looked and smelled amazing.

I got to try two different “dawgs” from the menu: the Brunch Dog & the Chilaquiles Dawg.  Both were extremely different but extremely satisfying.

The Brunch Dog is a Slagel farms pork loin breakfast sausage with Cobb smoked bacon, fried egg & drizzled with maple mayo.  I love the idea of “breakfast for dinner” and this item embodies that idea.  Think breakfast sandwich replaced with an easier to eat alternative.  The maple mayo was eccentric and incredible. 

The Chilaquiles Dawg is a Habanero goat sausage, fried egg, queso fresco cheese, tomatillo salsa, red pepper relish, tortilla strips & cilantro.  Labeled as an “adventurous” selection by the guy behind the counter, the spice and combination of flavors was spectacular.  Very hard to eat but the juxtaposition of textures found in the toppings provided a crunchy yet juicy layer to the delightful sausage underneath.

I will definitely be returning to this fine establishment sometime soon and I highly recommend that you venture to Lincoln Park to “redefine your sausage experience” as well.  Their wieners are definitely winners.

Mary

Brunch Dog

Chilaquiles Dawg

The Southerner

Mac 'n' Cheese Dog

The "Lindsey Lohan" Table

Ada Street

Elston Industrial District is home to one of the best restaurants in Chicago. It's obscure location is a stark contrast with the irresistible flavors and creations of Chef Zoe Schor. 

Dinner at Ada Street on Saturday night easily made my top 5 nights in Chicago. What a way to begin Chicago Restaurant Week! I have to admit, when I arrived at the random alley in the middle of an industrial wasteland I was a bit worried. I had to check my map multiple times to make sure I remembered the address correctly. Once I opened the black door, however, I was transported to an elegant, hip and intimate paradise. 

Definitely worth the one hour wait... Which is completely understandable because it was the first Saturday night of Restaurant Week. 

When we were finally seated, the hostess guided us to our place at the chef's table. Not kidding when I report that I almost fainted when I found out where we would be sitting. Apparently I was glowing. Imagine a child's face on Christmas morning after seeing their favorite present under the tree. The amateur food critic/blogger slowly but surely making her way into the prestigious and exclusive Chicago food & dining world.

Our seats presented us with a first-class view of the preparation and passion that goes into creating a gormet meal. We witnessed first-hand the shrieks of the executive chef to her accompanying chefs. The stress and tension of the kitchen was contagious. I left the restaurant with a greater appreciation for the dedication and hard work that goes into fantastic food masterpieces. 

The ambience of Ada Street was very intimate. Dimmed lighting mixed with dark hues produced a sophisticated feel to a restaurant surrounded on the outside by industrial warehouses. Truly a rose among thorns. 

We ordered selections from the speciality restaurant week menu, featuring dishes all inspired by women as a tribute to the female executive chef. The first course, I sampled Bagna cauda with fresh mozzarella. Combining the soft, fresh mozzarella with the flavors of anchovies and garlic on toasted baguette was genius. We also split a dish of Scrumpets, crispy fried lamb shoulder served with a dipping sauce of minted malt vinegar. Amazing. 

The second course featured Bouillabaisse and roasted pork loin, both recommended by our waiter. The Bouillabaisse consisted of mussels, shrimp and cobia in spicy broth. It was served with a baguette. SO GOOD. The chef even offered to fetch us some extra baguette to consume the last drop of the superb and spicy broth. The roasted pork loin was served with a sauce of smoked carrots and spinach and accompanied by twice-baked fingerling potatoes. The pork loin was roasted to perfection and the flavors of the carrots and spinach meshed perfectly with the tenderness of the meat. 

The third course featured a pound cake topped with mixed citrus, citrus gastrique, cornflake crunch and whipped vanilla cream. You may be asking yourself, cornflake crunch? Yes. The placing of the cornflakes onto the pound cake highlighted the cake's moistness and softness. The fresh grapefruit and citrus topping contributed a tart contrast to the sweetness of the whipped vanilla cream. Simply amazing. 

It was at this point in the meal that the famous head chef Zoe Schor "magically" discovered that I was a budding amateur food blogger. She insisted on sending us an extra dessert and order of fried Brussel sprouts to taste, handed me her business card and invited me to contact her with any flavoring questions I may have. I figured it was socially unacceptable at this point to ask for her autograph..

I left Ada Street on Saturday with a full heart and satisfied stomach. A phenomenal dinner at a truly spectacular restaurant. 

Mary

FIRST COURSE

Bagna cauda with fresh mozzarella (anchovies, garlic, toasted baguette)

Scrumpets (crispy fried lamb shoulder, minted malt vinegar)

SECOND COURSE

Bouillabaisse (mussels, shrimp, cobia, spicy broth)

Roasted pork loin (smoked carrots, spinach, twice-baked fingerling potatoes)

THIRD COURSE

Pound cake (mixed citrus, citrus gastrique, cornflake crunch, whipped vanilla cream)

COMPLIMENTS OF THE CHEF

Fried Brussel Sprouts with lemon aioli

Buttermilk Panna Cotta with ginger snaps & poached pears

Learning How to Swim

This week is a busy week and the only time I have free to workout is in the morning. Try motivating yourself to run in sub-zero temperatures not including windchill at 7 in the morning. Not happening.

Instead, I have taken the opportunity to focus on an area of my fitness that I have been wanting to improve for some time: my swimming ability. 

It's important to note that I do know how to swim. Not well but enough to save my life. I have future aspirations of participating in triathlons after college so I've been wanting to improve my speed in the pool for a while. Until now, I would rather run outside than swim laps. However, the pool is quite appealing now that it's cold and snowy outside, especially in the morning. 

Swimming is exhausting. I managed to get in a good 30 minutes of breast stroke, backstroke and a few feeble attempts at freestyle. I'm dedicated to improving my freestyle and will continue to work on it until my strokes look less like drowning and more like actual swimming. Will keep you updated and in the meantime I will continue swimming in the lane closest to the lifeguard. Not sure how awake the lifeguards are though at 6:45 in the morning..

Have any suggestions for me? Any tips for improving my strokes? Feel free to email me at maryrbittner@gmail.com. I'd appreciate any advice since I am fairly new to swimming. 

Mary

The Pursuit of Chowder

I discovered recently that a friend of mine also has a food blog and writes under the pen name, the Chowder Chaser. Needless to say, a joint expedition was in order.

I gotta be honest, being from the Midwest, I don't actively go out and seek great seafood. I got to taste some quality lobster and fish while I was in Manhattan this summer but I've lived the past 19 years in a land-locked state. In Indiana, the beach is Lake Michigan. I know, it's pathetic. 

The Chowder Chaser is from Vermont and is experienced with the fresh seafood flavors that my Hoosier upbringing deprived me of tasting. His beloved clam chowder was subsequently my coveted corn chowder. 

My friends had given rave reviews about Fish Bar, a DMK restaurant in Lakeview conveniently off the brown line. Their sister restaurant, DMK Burger Bar, had stolen my heart many months ago but this Saturday night would be a new adventure. I was replacing my typical burger with fish, furthering my attempts to consume more seafood and less meat in typical Scandinavian fashion. 

The snowy weather made the promise of delicious clam chowder more savory and appetizing. The interior of the restaurant is unique and welcoming. The bar set-up evoked a romantic and intimate vibe which allowed my friends and I to bond over the scrumptious seafood that we would quickly consume. We ordered a bowl each of their famous clam chowder and opted to split both the oyster po'boy and the Mexican shrimp cocktail. The chowder arrived and we went silent. After a quick photo and discussion over speciality oyster crackers straight from the hometown of the Chowder Chaser himself (he was extremely pleased), we dug in. 

One word: phenomenal. The chowder was slightly spicy, adding a kick to the typical flavors of fresh clam chowder. The ingredients were fresh and combined well with one another. The chowder was neither too hot nor too cold. (Goldilocks & the three bears would've loved it) Overall, a solid option and may have changed my opinion on soup altogether. Previously have never been a big fan of soup but if I were to come here again, I would order the clam chowder in a heartbeat. 

The Mexican shrimp cocktail consisted of  mini shrimp in a vegetable salsa served with tortilla chips. Interesting combination of seafood and spice. The Mexican element presented a completely different approach to shrimp that I would have never come up with. Overall, it was decent but I am hesitant whether I would order again. 

The oyster po'boy was my second favorite. The toasted bun combined with the meaty oyster was fantastic. Topped with a slightly zesty coleslaw, the oyster po'boy was a perfect complement to a bowl of clam chowder. 

For dessert, my friends and I split a slice of their key lime pie which was recommended by our polite and friendly waitress. The lime flavor was crisp and tart, contrasting perfectly with the crispy, sweet taste of the graham cracker crust. A perfect ending to a delicious meal of seafood. 

Fish Bar is definitely another treasure owned and managed by DMK. If you can't decide what to eat, I'd advise a visit to Lakeview and once there you can decide whether you want a hearty and artisanal burger or fresh and flavorful seafood. Either way you can't go wrong!

Happy eating Chicago,

Mary

Famous clam chowder

Mexican Shrimp cocktail

Oyster Po'Boy

My Norwegian Cuisine Experiment

A week of eating like a Norwegian.  A smørrebrød a day for seven days.  This was my last blog challenge and I can now report that I completed my task.

At first, the challenge seemed easy.  Assemble an open-faced sandwich with rye bread, vegetables and either fish or meat.  I forgot to account for the fact that I was choosing from dining hall food, however.

The first day I tried a spin-off of a recipe I had gotten from a cookbook titled, The Nordic Diet.  I topped a toasted piece of marble-rye bread with tomato, hard-boiled egg, onion and cucumber slices.  A little Djon mustard added for taste.  It was good but it was lacking in substance.  Fortunately, I just increased the amount of fruit and vegetable sides eaten in the meal.  I drank a lot of water accompanying the meal.  Overall, not bad.  At the very least it looked pretty legit.

The rest of the week went by and I quickly adapted to the Norwegian cuisine.  I began to become more experimental with different ingredients, including the addition of kale in my absolute favorite recipe of the week. The fish was the hard part of the diet, however, as the dining hall's fish selection is sub-par.  The kosher station did produce very delicious salmon one day which was perfect because Norwegians love their salmon.  Although instead of eating freshly-caught salmon, I was eating salmon without a clue where it was shipped in from.. You can't win everything.

My favorite creation was a piece of toasted marble-rye bread topped with beef brisket and kale sauteed with onions.  It was delicious.  Kale is a fairly new food to me and I am interested in trying more recipes with the leafy, dark green, magical vegetable that is super healthy.

I am happy to report that I love the Norwegian eating habits and plan to include some of my favorite elements into my normal diet. My only regret is that I was unable to purchase brunost (brown goat cheese) for at least one of the recipes.  I absolutely love brunost but it's so hard to find in America without going to a specialty store.  Maybe next time!

Happy eating,

Mary