There has been something of a revolution in food and drink in this country, perhaps spawned by the popularity of cooking shows where a red faced chef yells at some poor kid just out of cooking school that he didn't reduce a tomato based sauce enough. It is an age of the informed eater and drinker, where the consumer's palate is informed and put to the test.
Gourmet has become mainstream, even traditional American stalwarts such as the cheeseburger and beer have been replaced by local farm-raised beef hand-fed by a benevolent farmer topped with truffles and organic lettuce grown upside-down coupled with a micro-brew made from hops grown on the roof and malt extract imported from a former monastery in Bavaria.
This blog will be an exploration of that world, a hands-on expedition into the heart of Chicago's "gourmet casual" dining experience.
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