西班牙TAPAS餐廳在美國相當流行，我們也很愛這種提供以小菜式為主的西班牙餐館。很適合三五好友一同前去小酌一番~
這次跟Ally夫婦以及Susana夫婦一同前去~ 這家Cafe Ba Ba Reeba我是第一次去，不過之前就久聞其名~ 這次去果然不失所望，超好吃的。又比我們之前常去的Cafe Iberico要更為精緻一些。(I like Ba Ba Reeba better~)
目前分類：Chicago 吃喝 (28)
- Jun 23 Wed 2010 23:00
【Chicago 食】 "Cafe Ba Ba Reeba" - a great Spanish Tapas restaurant (西班牙餐廳)
- Jun 21 Mon 2010 21:38
【Chicago 食】 "Sushi Toro" - one of my favorite Sushi place (芝加哥壽司餐廳)
這些日子以來都不能吃壽司或生魚片~ 好痛苦呀！好懷念壽司的味道，把以前去Sushi Toro的照片拿出來解解饞，結果越看越想吃。
Sushi Toro是一個韓國老闆開的，餐廳很小，但非常popular。每次去都要排隊最少一小時以上。他們的魚很新鮮，花壽司也做的相當出神入化~
下面這個是我最愛的"Holla Jalapeno Maki"
- Jun 14 Mon 2010 23:36
【Chicago 食】 great Italian restaurant "Osteria Via Stato"
住在芝加哥市中心的最大的好處就是~ 家裡樓下到處都是好吃的餐廳！ 像我家樓下隔壁條街的這家義大利餐廳在晚餐時間總是人滿為患，一位難求~
我們點的是餐廳裡最著名的"The famous italian Dinner Party Menu"。在它的網站上這樣寫道: This is how it's done in our favorite restaurants in Italy. Your meal will be served family-style & include the following: ANTIPASTI TO SHARE, TWO PASTA DISHES, A MAIN COURSE & SIDES，USD 38.95 PER PERSON (也就是說在傳統的義大利餐廳裡，很流行這種家族聚餐式吃法，有點像我們中國人的大圓桌合菜，不需要一道道點，有大約兩至三道的義式前菜，兩道義大利麵(餐廳會自動幫你搭配，然後每人可以在菜單上任選一道主餐，還會送幾道旁菜，最後還有甜點~ 相當豐盛)
- Jun 14 Mon 2010 09:38
【Chicago 食】 My favorite Thai restaurant - "Sticky Rice"!
我們在芝加哥最愛的一家泰國菜就是這家名為"Sticky Rice"的正宗泰北料理! 它不像大部份的美國泰國餐廳，菜色千篇一律，味道也十分雷同~ 這一家十分道地，隨便點都不會失望~
這次剛巧住在Indiana的表哥表嫂來訪，便帶他們去這家我最愛的泰國餐廳大快朵頤一番。
- Jan 15 Fri 2010 01:33
【Chicago 食】 Alinea Chicago 芝加哥分子料理 (2010 - 鍇的生日晚餐)
2010.1.15
一年裡有兩個日子我倆會不惜血本的大肆飽餐一頓......那就是老公的生日跟我的生日啦！
- Mar 12 Thu 2009 10:31
New Penang Restaurant in Chicago
3/12/2009
KK visited Chicago a week ago, who was a friend of Tze's back in Minneapolis. I joined him and his friends for a Malaysian dinner at Penang restaurant in Schaumburg IL. The food was awesome! Definitely much better than the old Penang in Chinatown.
From the restaurant website: http://www.penangarlington.com/
Malaysian culinary style is mainly influenced by its four major Asian groups - Malay, Thai, Chinese, & Indian. The basic style of Malay cooking lies in the preparation of "wet" spices (ex: lemongrass, shallots, ginger, garlic, fresh chilies & turmeric) as well as "dry" spices (eg: coriander, cumin, aniseed, cloves, cinnamon, & cardamom). Malaysian curries are delicately flavored with various herbs and leaves such as galangal, fragrant lime or coriander.
This traditional cooking style at Penang restaurant was inherited by Chef Lim from his grandmother who started the first PENANG restaurant in America. The name "Penang" itself is acquired from one of the thirteen states of Malaysia. Located in the South China Sea, Malaysia, was a major international sea port for mercenaries and traders from the East and West.
KK visited Chicago a week ago, who was a friend of Tze's back in Minneapolis. I joined him and his friends for a Malaysian dinner at Penang restaurant in Schaumburg IL. The food was awesome! Definitely much better than the old Penang in Chinatown.
From the restaurant website: http://www.penangarlington.com/
Malaysian culinary style is mainly influenced by its four major Asian groups - Malay, Thai, Chinese, & Indian. The basic style of Malay cooking lies in the preparation of "wet" spices (ex: lemongrass, shallots, ginger, garlic, fresh chilies & turmeric) as well as "dry" spices (eg: coriander, cumin, aniseed, cloves, cinnamon, & cardamom). Malaysian curries are delicately flavored with various herbs and leaves such as galangal, fragrant lime or coriander.
This traditional cooking style at Penang restaurant was inherited by Chef Lim from his grandmother who started the first PENANG restaurant in America. The name "Penang" itself is acquired from one of the thirteen states of Malaysia. Located in the South China Sea, Malaysia, was a major international sea port for mercenaries and traders from the East and West.
- Feb 28 Sat 2009 10:35
Chicago restaurant week 芝城餐廳週 (2009.2/20 - 2/27)
Chicago Restaurant Week is back again in February. More than 130 restaurants participated this year, which is more than triple the number that participated last winter when the Chicago Convention and Tourism Bureau launched the program in 2008.
This is a great winter festival type event where local restaurants offer three-course prix-fixe menu for just $32 during the week.
During the week, we got to try three restaurants we've always wanted to go and at cheaper prices. Among the three, Ai, Coco Pazzo and Le Lan, I liked Le Lan the most.
Le Lan is an elegant, modern River North bistro, which offers an intriguing take on French-Asian cuisine. Under the direction of chef Bill Kim, the restaurant earned a reputation as one of River North's top dining destinations. River North is the area where we live in and the restaurant is just a few blocks away from our place.
This is a great winter festival type event where local restaurants offer three-course prix-fixe menu for just $32 during the week.
During the week, we got to try three restaurants we've always wanted to go and at cheaper prices. Among the three, Ai, Coco Pazzo and Le Lan, I liked Le Lan the most.
Le Lan is an elegant, modern River North bistro, which offers an intriguing take on French-Asian cuisine. Under the direction of chef Bill Kim, the restaurant earned a reputation as one of River North's top dining destinations. River North is the area where we live in and the restaurant is just a few blocks away from our place.
- Jan 17 Sat 2009 10:36
Molecular gastronomy (分子學飲食文化?)
自從老公前年帶我去了一次Moto餐廳，把"菜單"給吃了下去，就迷上了這種稱之為 Molecular gastronomy 的cuisine
不知道該如何翻譯這種菜餚派別，總之就是一種結合物理化學等科學方式將食材加以處理，創造出的一種注重 "色""香""味" 和而為一的菜餚。
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