Stay Tuned: European Food Adventures

Some of you may know that I recently returned from a short trip to Europe, visiting Paris, Florence, and Switzerland.  Of course I was terribly excited to try many different types of cuisine and I have  a lot of experiences to share!  It may take a little time to get this European food feature together, but bear with me while I try to keep small consistent updates on the meals I ate and culinary masterpieces I encountered!

Below is a little visual teaser of what is to come in the next viaTaste posts!

1955 Dom Perignon in Swiss Chalet wine cellar

Assortment of cheeses for sale in a French village market

Veal and beef meal at the Swiss Chalet

Lunch at Le Cordon Bleu

Lobster dish at Guy Savoy

More mouth-watering pictures and tales to come!

Now Open: GT Fish & Oyster

Below is an article on Boka Group’s newest addition, GT Fish & Oyster, written for The DePaulia by me:

GT Entrance

Eager guests filled the bar and dining room of Boka Restaurant Group’s officially unveiled GT Fish & Oyster, its newest establishment in River North, on Thursday, March 31st.

“We’re excited to be open,” said Vice President and eight-year member of Boka Group Ian Goldberg.

GT (named after partner and executive chef at BOKA Giuseppe Tentori), assumed the location of the recently closed Mediterranean gem, Tizi Melloul on the corner of Wells Street and Grand Avenue.
“There’s always obstacles around re-opening restaurants,” said Goldberg. “You have to be prepared for anything to happen.”

Boka Group originally expected to open GT by the end of February, but the month-long delay did not phase the opening staff.

“You just roll with the punches and try to get things done as timely as possible. Time is money,” said Goldberg.

Food enthusiast and senior president of DePaul’s Epicurean food club, Christopher Chang has been anticipating the grand opening of GT.

“Boka has been consistently coming out with great restaurants, and I am always excited to try one of their new restaurants,” said Chang. “There is a reason why BOKA, Landmark, Perennial, and Girl & the Goat are still open.”

Epicurean plans to schedule a club trip to GT in the near future.

Chang said, “I would wait a few months, just like any other new restaurant because they will probably have to work out some kinks.”

The opening of GT answered the call for a seafood restaurant with what Goldberg calls the “Boka spin.”

This chef-driven Boka touch, evident in other Boka establishments such as Perennial, Landmark, Girl & the Goat, and BOKA, emphasizes high-quality products “with a major focus on service in which hip/trendy meets traditional,” says Goldberg.

GT proudly displays the trendy demeanor of Boka with a modern establishment design, featuring a boomerang-shaped bar, family-style round tables and intimate corner tables. All of this is accentuated by dim lighting and a long glass-paned hallway upon entering the restaurant.

GT boomerang bar

intimate corner tables

Though GT has a high-end reputation, the innovative menu is reasonably priced. Excluding market price Alaskan king crab legs and a 10-ounce strip loin, no menu item exceeds $20. GT offers six varieties of oysters and two chefs are consistently on “shucking” duty to maximize quality and efficiency of oyster consumption.

oyster "shuckers"

Beyond the quality of physical aspects, Boka strives to perfect the intangible aspects of their restaurants. In preparation for the grand opening, Boka managers interviewed over 1000 potential employees. The group held multiple open calls, that focused on snippet interviews and first impressions. Viable candidates were called back for final interviews and training. Video recounts of the open calls are posted on the restaurant’s blog: http://gtfishandoyster.wordpress.com/.

“We don’t hire just to hire. We’re very picky and specific – personality is ultimate,” said Goldberg. “We try to picture what our guests would experience if this person was going to be taking care of them at the table or at the bar. We want good energy – that’s what the key is.”

Goldberg said, “We like to hire people that are confident, knowledgeable and professional. We want people to be passionate about what we’re doing.”

This expectation stems from the amount of enthusiastic research and preparation the partners of Boka contributed to the future success of GT. Partners and Boka Group founders Rob Katz and Kevin Boehm teamed up with Chef Tentori for an inspirational trip to gain insight into how to make GT a thriving seafood restaurant in Chicago. The trip took Katz, Boehm, and Chef Tentori to New York and Boston, through the kitchens and dining rooms of 25 restaurants in just two days.

Goldberg said the purpose of this “big collaboration” was to “maximize atmosphere and menu items. We wanted to nail the menu.”

Every night since the grand opening, GT has been packed. The restaurant is open daily from 4 p.m. to 11 p.m. with the oyster bar open until midnight Sunday through Thursday, 1 a.m. Friday and Saturday.

Though the hype about GT is strong, and will probably remain strong for quite a while, Goldberg said, “We’re not perfect. We have plenty of little things to work out and tweak. All you can do is take it one day at a time and improve.”

GT Fish & Oyster

Another Year Older – Girl & the Goat

As a birthday treat to ourselves, my friend and I were accompanied by a couple dates to Top Chef’s Stephanie Izard’s thriving establishment in Near West Side, Chicago Girl & the Goat.  My friend has the philosophy that you should always wait at least half a year before visiting a new establishment, “so they can get their shit together,” she says.  I wholeheartedly agree and was very glad that I waited a while to visit Girl & the Goat, if only because it built up a lot of anticipation that was definitely satisfied.

There’s been a lot of hype about G&G, and even more competition created among gastropub, fine-dining establishments.  It’s amazing how much my seemingly-insignificant hostess job opened me to the realm of the restaurant industry.  The brute of what I learned: everyone knows everyone and they’re always in a polite, hospitable competition with each other.  I’ve been exposed to a lot of mixed reviews about G&G (from personal references, rather than Yelp reviews), but I let go of all predispositions at the door.

Girl & the Goat entrance

The remainder of this post will be more like a photo-journal, for the beauty of the food speaks for itself.  The four of us each chose a couple dishes from the menu (divided into vegetables, fish, meat and dessert sections) that we wished to contribute to our overall extravaganza, and we shared the plates family-style.

Let’s start with what every meal should always start with – a little pallet cleanser that flirts with your taste buds and arouses the senses.  What else could this ideal appeteaser be, but…

raw oysters

You guessed it.  Scrumptious raw oystaaaarrrrs.  (I get passionate about these little guys.)  G&G puts a tangy twist to their raw oysters that makes you wish the dish came with more than one succulent shell (resting upon a bed of dry black beans) per guest:  raw shibumi, radish mignonette, and tarragon.  Easy to slurp down, not so easy to pass the withdrawal syndrome (especially at $4 a pop).

Now for one of my choices, a little bit of light veggies to start our stomachs digesting nicely…

shaved squash and kohlrabi salad

The shaved squash and kohlrabi (German turnip) were complimented by fennel, evalon, toasted sliced almonds and ginger dressing.  I’d been on a shaved squash kick since my short ribs at Lula’s and this definitely fulfilled my squash thirst.  I loved the crisp of the shaved squash, crunchy and sweet – refreshing and quenching to my taste buds.  It’s hard to get enough of this stuff.

Onward with the vegetables!

roasted beets

Beets rank as another one of my latest vegetable obsessions.  This dish revealed a contrast of combined flavors with each bite.  One bite would be sweet, juicy roasted beets;  another, crispy salty green beans.  My tongue was shocked by tangy white anchovy, then soothed by avocado creme fraiche.  I tip my hat to the chef on this one.

The vegetable finale:

chickpeas fritters

This creation had a distinct Mediterranean influence consisting of chickpeas fritters, romesco, hazelnut hummus, sesame and goat feta.  The flavors were interesting and there was definitely a kick to the fritters.  However, I did not enjoy this dish as much as the rest of my party.  It had a very nutty flavor (I don’t regularly like nuts), and there was an overbearing amount of creamy texture between the romesco, hummus and feta.  My fellow guests devoured the plate…

This next dish was an unconventional, yet very appropriate transition from vegetable starters to meat plates.

ham frittes

I like french fries.  I also dig bacon.  But combine them into one creation, to me, sounds like a heart attack waiting to happen – a delicious heart attack.  These fries aren’t made from ‘taters.  This is deep fried, french-shaped pork fat for your gluttony enjoyment.  On the side, the frittes are equipped with two dipping sauces:  smoked tomato aioli (my favorite) and  smoked swiss.  The only problem with this dish – you can feel your health depleting with each bite, which only bothers me when I am trying to hold out strong for several more courses.

Time for some creations from the ocean:

grilled baby octopus

Octopus is a touchy subject.  Most people don’t mind the flavor, but it’s the rubbery texture that gets them.  A convenient way to reduce the squeaky-chewing side effect is with the use of a fiery grill.  Now, an octopus is an octopus – there’s no way around that.  But this dish accentuates the rich flavor of the underwater monster.  I realize I am a huge fan of the grill/smoke flavor, so my perception of the plate is a little biased.  I loved the variety of textures and bold flavor.  The grilled baby octopus concoction included serrano, treviso,  celery root,  braised pistachio and “red bliss potato”.

Also under the sea…

escargot ravioli

This was another interesting dish.  Escargot ravioli in a tamarind miso paste with brown butter, bok choy and topped with fried onions.  I am used to my escargot cooked in a steaming mass of garlic, butter, herbs and breadcrumbs in one of those dishes that has tiny, escargot-sized holes.  This was definitely a change in timbre from what I am always expecting escargot to taste like.  To be honest, it threw me off a little, but after the initial shock, I was able to enjoy the rest of the portion.

Time to bring on the hearty goodness.

roasted lamb shank

I apologize for my lack of description on this next one.  I know the dish included a roasted lamb shank, which was juicy and practically falling off the bone.  Slightly bland in flavor, although that could be the “lamb flavor” which I’ll admit I am not that accustomed to.  The lamb was complimented by sautéed apples and onions, herbs, and what I think was chorizo (judging by the textured dark matter on and around the shank).  This dish was good, but I don’t recall it being one of my favorites.

This, however, was one of my favorites (if not the favorite):

seafood fideos

This delectable creation includes monk fish, mussels, button clams and rock shrimp, swimming in coconut milk and lemon grass. The taste reminded me of tom kha kai (my second favorite Thai soup).  Served with a couple pieces of Serrano toast (you can see the green tint to the bread), this plate was the highlight of my night.

And the grandfather of foods I was reluctant to try this evening:

wood oven roasted pig face

The menu description reads as such, “wood oven roasted pig face . sunny side egg . tamarind . cilantro . potato stix.”  I have to be honest, I almost did not try this one at all.  I don’t often think of myself as a picky eater, but there are certain things I am hesitant to try (organs – save from liver, external appendages – like cock’s comb, pig feet, etc.).  My date shares this notion with me, though he seemed to have gotten over many of his dietary restrictions of this meal already (lamb, octopus, etc.).  But because this was an experience, we had to try everything.  And to be honest (again), this was probably my second-favorite dish of the meal.  The face meat was tender and flavorful, not the slimy mess I was expecting.  The egg served as a perfect touch, showing the versatile nature of pork.

After this hearty meal, I felt surprisingly, pleasantly full – not overstuffed (like I probably should have been after 10 courses).  Now comes for the after-meal treat.  Like a smoker who fiends for a smoke after filling their tummy, I crave something, anything SWEET.  Cue the dessert!

blood orange sorbet

After apologizing for this blurry shot, I shall provide you with the creation description from the menu: “blood orange sorbet . parsnip pot de creme . pistachio cake . three sisters cornmeal crust.”  This was a great call by one of my fellow guests:  a perfect, tangy, sweet sensation to follow the large variety of its precedents.

But wait, there’s more!

green hill cheese

I always love the idea of a cheese treat/tray before or after a meal.  For me, it makes a perfect appetizer or dessert.  The cheese menu offered four viable options, but I went for the classic cow’s milk choice:  Green hill, sweet grass diary, Thomasville, GA.  Crispy pita crackers and a berry chutney were perfect compliments.

The pairings in this picture consisted of the French pinot noir I had been sipping all evening and Christian Drouin calvados VSOP (and a small glass of water).

And also, a surprise…

bittersweet chocolate

I didn’t originally order this dessert because I wanted the cheese more for some reason.  Maybe it was the shiitake gelato that threw me off, but I’m glad this one came!  If you ask my mother, she will tell you that my first full sentence was “I need chocolate,” and I have sworn by that declarative ever since.  This dessert truly melts in your mouth from the gelato, to the toffee creme fraiche.  And 2 candles for the birthdays of 2 lovely ladies!

Menu items I wish I’d tired:

• kabocha squash ravioli . mushroom raisin ragout . brussels leaves . shroom creme fraiche
• seared scallops . brown butter XO . goat sausage . white shrimp . shiitakes . winter squash
• grilled skirt steak . chiogga beets . house pickles . wilted romaine . salted goat milk caramel

Other good things about G&G:

• Individual bathrooms: 4 woman’s, 2 men’s (smart planning)
• A rustic, contemporary setting, with seating that faces the kitchen line:

rustic atmosphere

• Funky artwork  (painting by Chicago artist Quang Hong):

"girl and the goat"

• A spacious, well-stocked bar:

G&G bar

Downsides:

(only one) – We ordered the grilled seppia (with parsnip, sea beans, smoked tomato and avocado vinaigrette) per suggestion from our server and did not receive it.  We realized when it was too late to check the bill, so that part was our own fault…

All in all, a wonderful experience.  I was seriously impressed with G&G and cannot wait to return (probably on the next group special occasion).  I’d say most (if not all) of the hype is well-deserved – it shows in the difficulty to get a weekend reservation.  If you’re thinking about taking a visit to Girl & the Goat, I’d say that’s a very wise decision…

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The Good Ol’ Barinholtz Bistro

Behind the Barinholtz Bistro: I believe my father was born with a spatula in one hand and a calculator in the other.  He makes his living as an accountant, dedicated to the love of numbers (down to multiplying numbers on license plates in traffic to cure boredom).  But in his natural habitat, the kitchen, he brings a whole other talent to the table (literally).  Together, he and my mom cook the best meals in the Midwest (yes, this is a biased opinion), with aromas that fill the town and make mouths water from miles away (and yes, this is a slightly exaggerated statement).

It is for these reasons that I wanted to cook for my parents last time I was home for the weekend.  I can make many dishes, simple to creative, but when cooking for my father, I have to make sure to keep it within his range of edible meals.  I decided on something hard for him to dismiss – skirt steak (which he requested I pick up from the local butcher).  The rest of the meal I shall specify with pictures below:

Rubbed skirt steak sizzling in a stove-top pan

This delicious blend of colors started with a rendezvous between a food processor and a series of flavor-enhancing ingredients including cilantro, shallots, fresh garlic, anchovies, and cayenne pepper.  United with olive oil and Worcestershire sauce, this rub was set for its application to the steak (for further purposes, we shall refer to this rub as Potent Rub – because proper nouns serve their purpose well).  After cutting the steak to the appropriate small sizes, I rubbed them with my Potent Rub and then added salt and pepper seasonings to both sides of each cut of meat.  After pre-heating a large skillet, I “tetris-ed” the steak into a pan, making sure they were sizzling upon contact.

Meanwhile…

Red skin potatoes - stage 1

Large red skin potatoes have been double-quartered and introduced to their fate of a boiling pot of water.  Soon to be massacred, ground up into an unrecognizable mess, and distributed for consumption.  [Some potatoes may have been harmed in the making of this meal].

Also,

Onions - stage 1

Onions have been merrily frying away in a heap of olive oil and unsalted butter, about halfway done at this point.

Let’s check on our steak…

Sizzing skirt steak - stage 2

The skirt steak is almost done!  Both sides are a healthy seared brown, insides a slight pink for this evening.  The red skin potatoes are draining in the sink next to the stove, and the meal is almost coming together!

Final steps:

Red potatoes - stage 2

We decided to spare the potatoes from further physical abuse, keeping them in their quartered state.  Instead, Potatoes – meet Shallot, Garlic, Parsley, and Butter.  After all, the real torture is sparked mentally by the presence of others.  [Demonstrating philosopher Sartre's theory that "hell is other people"]…  Anyway, all of them will hang out together for a while in that pot.

And,

Onions - stage 2

Onions are mostly caramelized, so a mixture of shitake and  white mushrooms have been added to the fun.  My sous chef, Papa B, will continue to toss around that collection until golden-brown.  Then, finally…

Voilà!

The final product

And here it is! Potent Rub skirt steak, caramelized onions and mushrooms, and red skin potatoes.  Paired with a glass of 2007, chardonnay, Toasted Head.  I feel the picture pretty much says it all.  I only wish you could smell the gentle combination of flavors and taste the meal’s vibrancy.

Suggestions from sous Papa B:

Step 1:

The "Papa B" - stage 1

For our purposes we will refer to the following creation as the Papa B, named, obviously, after its creator.  He starts with two pieces of French bread toast, caressed by two pieces of flat anchovies…

Step 2:

The Papa B - stage 2

Steak joins toast and anchovy in a salty adventure, with the common goal of providing a powerful savory taste.  The Papa  is not quite done yet, though…

Step 3:

The Papa B - Stage 3

And finally, topped with the caramelized onion/mushroom mixture.  Personally, I think a dollop of some sort of horseradish sauce is in order, but that wasn’t anticipated.

All in all, the parents were extremely please with the outcome.  I’d say this is my southwest-herb take on a traditional Barinholtz dish, and I am relieved it turned out so well.

Cost to prepare, per plate (w/o pairing):  approx. $12-13
(w/ pairing):  approx. $17-18

As for my next creation, stay tuned…

Loving Lula’s

Saturday night with no plans? Out to dinner for me! This time with my trusty Thunderbird SC, Betty, transporting two guests and myself. The destination was another recommended by my food-savvy friend – Lula’s Cafe in Logan Square. The restaurant was described to me as a great spot for sandwiches and breakfast. Those who provided me with those expectations understand the thrill of the hospitality industry – under-promise and over-deliver!

Looking in the windows of Lula’s on a cold Saturday evening, one would describe the atmosphere as inviting and homey. Couples and small groups line the inner edges of the intimate dining area, sharing laughs over warm candlelight.

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Upon arrival, we were welcomed by a gracious hostess who seated us promptly in a table/booth by the front window of the bar/lounge – right by the door. I didn’t mind because there was a personal space heater on the window sill and the view out the window was of the neighborhood surrounding the Square. After looking at the menu for a few minutes and discussing drink orders, the hostess approached us and asked if we preferred to sit in the other dining room now that a table was available. We took her up on the offer and were pleasantly surprised with how much of a better dining location it was. The main dining room was better lit, more populated, and had an aroma combined of all the menu’s offerings.

The menu was half regular items and half daily specials – shows the kitchen has some creative tricks up their sleeves. For a starter, we ordered the Artisan cheese plate with bridgids abbey and morbier, heritage farm honey, panforte, and pear-pinot noir jam ($10). This plate had a good variety of sweet and savory flavors, as any simple cheese tray should – a great combination with my glass of Chono Syrah, rose wine, 2009 Maipo Valley CL ($28, $8).

Lula's Cafe's Artisan cheese plate

The next treat was a simple Cesar salad, scattered with sourdough croutons and pickled onions ($8). No complaints here – though it is kind of difficult to botch such a popular dish. One of my guests had been to Lula’s before and stayed comfortable by choosing the same entrée – a hearty BLT ($8). The dish was served with a side of impressively tasty grilled potatoes, laced with herbs and oil.

Lula's Cafe's BLT sandwich

My other guest is a recent vegetarian, but he had no trouble finding a meal that suited his needs – chickpea and sweet potato tagine with arugula, cinnamon, harissa, and cous cous (the food so nice, they named it twice!) ($9). The dish was well-balanced with flavor, almost hinting at a Mediterranean/Middle-Eastern style. I tasted hints of curry, along with the cinnamon, and an underlying spice to sum it up – a bit of cayenne?

Lula's Cafe's Chickpea and sweet potato tagine

Last, but not least, my entrée choice left me extremely satisfied – braised Slagel farm beef short ribs with black trumpet mushrooms, and buttercup squash-prune agnolotti ($28). The combination of flavors brought me back to a warm Autumn evening – hearty beef with the refreshing and humbling flavors of squash and fruit. On top of the dish was shaved cold slices of (pickled?) squash. This served as a great palette cleanser between bites.

Lula's Cafe's braised beef short ribs

Cuisine aside, the service was excellent. We never felt ignored by our server and the water was always fresh and refilled. The server and back-waiter made a point to refill our drinks – my guest had his Coca-Cola refilled exactly 7 times during our meal – and might I add that I am proud this is a Coca-Cola establishment (I do not support the corporate values of Coke, but judging on flavor alone… Coke trumps Pepsi any day of the week).

The dining room was not too noisy with light music in the background, it was well-lit, and the bathrooms were sanitary and refurbished. We left the restaurant at about 8:00 p.m. and at the time, there was a line at the host stand. When we arrived around 6:00 p.m., we were seated right away. There seems to be a rush of a later crowd with this joint.

Needless to say, my dining experience was a pleasant surprise. I think I’ve found my “go-to” place for meals with friends, family, or a significant other.

Bongo Room Rocks My Lunch Hour

Today I had the urge to eat at one of my favorite lunch spots in Wicker Park/Bucktown – Birchwood Kitchen. I hopped off the Blue Line at Damen and began my venture to North and Leavitt. Upon arriving at Birchwood, I noticed the dining room held no customers. Fuck. They’re closed on Mondays; I had forgotten. At this point I wish I had remembered that little tid-bit earlier, but alas, my memory fails me again.

I began to wander down Milwaukee back towards my apartment. Just when the bitter cold was getting unbearable, I looked across the street at a sign I always pass and don’t think much of that read: Bongo Room. I remembered a friend telling how delicious their breakfast was, so I decided to pop in.

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The decor is simple – wood chairs, wood tables, warm colors. The majority of the guests and staff are under 30 (or so it seemed), as with most places in the Wicker Park area. One thing that caught my eye was that, even though this establishment is only open until 2:30 p.m., their bar of hard liquor is fully stocked, putting emphasis on the meaning of “It’s 5 o’clock somewhere…”

Whenever I am at a restaurant that serves breakfast, I am permanently in a breakfast-mood. It seems unnatural for me to be at a diner, say like Hollywood Grill, and order off of any other section of the menu. So, of course, I asked the server behind the bar what his favorite breakfast choices were. He suggested the pretzel pancakes, breakfast burrito, or chorizo omelet.

I don’t like omelets. But I decided to trust the server and ordered the chorizo omelet. Surprise, surprise… It was delicious! I find the problem with most places and their “omelets” is they put too much egg and not enough of anything else. This case was quite an exception. A large flap of perfectly scrambled egg, filled with chorizo, potatoes, onions, avocado, and probably more ingredients that I missed. On the side: red skin potatoes and onions (which fare well with any meal of the day if you ask me), sourdough toast, and a mug of strong coffee.

The omelet ended up being too big for my stomach, so I wrapped it up for a dinner treat. I love when I only have to buy one meal, but get many more out of it.

The staff was very friendly – nothing to complain about. I actually ended up walking in right before they closed. I didn’t realize this until I was the only one in the dining area at 10 minutes to 3 p.m. Despite this, no one rushed my meal or made my feel unwelcome. In fact, I was encouraged to take my time and converse with the staff while they cleaned up.

All in all, good meal. A nice escape from the cold weather, and a good substitute for my original plan (this is the second day in a row where my first choice for food was shot down by operation hours that don’t flatter my schedule).

Keep in mind, this is not, in any way, an “accurate” review, for I have only been to the Bongo Room once, eaten only one meal, and was only served by one person. Also, the only opinions other than my own that I’ve heard of the place are held by my friend, a true fan of the Bongo Room. However, I do plan on returning to try as many delicious meals as I can. Plus, I noticed Bloody Mary’s on the menu – I’m going to have to return on a Sunday morning for a few rounds.

A Taste of Chicago Late-Night Restaurants

By: Allison Barinholtz and Katie Fraser

Pick Me Up Cafe's Drunken Chicken Appetizer

Audio Slideshow: Visit three Chicago late-night diners.

“When you go to Gene and Gorgetti’s for a big steak dinner and you spend all that money on dinner, you don’t have a desire for dessert. So you get out and drive around with your lady and you come here an hour later, that’s the time to have dessert,” Peter Poulos, owner of Margie’s Candies claimed. “What better thing can you do than share a banana split with your boyfriend and feed each other with one spoon.”

Margie’s Candies sits on the corner of Western and Armitage in Chicago’s Wicker Park neighborhood. Opened in 1921, it has stayed in the Poulos family for almost 90 years and has stayed the same since, except for the slight change in hours of operation.

“I changed the hours to 9 a.m. to 2 a.m. just to make my life easier,” said Peter Poulos, 74, owner of Margie’s. The original hours, 5 a.m. to 2 a.m.

Other than the hours and the name, originally First Security Candies, Margie’s remains a classic soda shop/ice cream parlor reminiscent of Chicago’s history.

While Chicago’s history as a political town, “The Windy City”, destination for entertainment, “The Second City”, ethnic center, “Chicagoland”, it’s reputation for culinary excellence often falls under the radar, “The Big Onion.”. According to nicknames found on the city blog, The City of Chicago.

Named after the wild onion, according to the Chicago Tribune, Chicago’s names originated from the Potawatomis’ named for onion, Chicagu.

As the city grew and diversified, so too did the cuisine.

Foodies, rejoice. With the merge of these two Chicago staples, food and nightlife, comes the tradition of the late night diner, and Chicago has a plethora. From vegan to Korean, from traditional to historical, Chicago is teeming with restaurants with kitchens opened past 2 a.m.

Margie’s Candies

Margie's Candies still open for business at 11 p.m.

Margie’s Candies location on Armitage and Western demands for late night hours. Across the street lie Lazo’s Tacos and Arturo’s, both 24 hour Mexican restaurants, and kiddy corner to it is McDonald’s, another late night staple.

Yet, Margie’s never kept their hours late out of necessity.

“It’s an ice-cream parlor. People don’t have ice-cream for breakfast,” explained Poulos on why the store was late night. “The reason we were open earlier is because there were a lot of factories here, so we would have a big breakfast of sweet rolls and scrambled eggs.”

At 74, Poulos still starts his day off with breakfast at Margie’s. At 36, he took over managing the restaurant from his mother when she passed, in 1995, but has worked in Margie’s every day of his life.

As a kid Poulos would work in the shop after school with his mother and father, and even after he went on to become a podiatrist, he opened a clinic up across to street so he could better run the two businesses.

“One day I was doing my thing and my mom called me and said, ‘You better get in here there are some Englishmen from Comiskey Park here.’ I said, “Ma there are no English ball players.’ She said, ‘You dummy, it’s the Beatles!’ So I raced down Armitage and Western and left my car in the street,” Poulos remembered. “The place was up for grabs.”

While Poulos does attribute some of Margie’s longevity to the late night hours, he also claims it has a everything to do with the ingredients used.

Everything is handmade at Margie’s. Every morning three pounds of fudge is made and hand wrapped in golden wrapping paper, that cost $300 per roll, so the case next to the counter remains full.

“You have to get the very best. You can’t skimp on the ingredients,” Poulos explained.

Arturo’s Tacos

Arturo's Tacos is open late.

Right across the street from Margie’s Candies is Arturo’s Tacos.

Arturo’s is a 24 hour Mexican restaurant where the food is so authentic the entire menu is in Spanish.

Like Marige’s, Arturo’s has a long standing history as a Chicago hot spot for good Mexican food.

“I’ve gone to Lazo’s, but Arturo’s is just the place to be,” explained patron Glen Turenne, 47, on why he has been eating at Arturo’s for 18 years. “I like the night life and their heuvos Mexicanos.”

All the food at Arturo’s is made fresh to order. Behind the counter lies the large grill, which spans 2/3’s of the entire store. One can watch their order being prepared immediately after they place it.

They also make fresh salsa and guacamole every day.

“They have the best guac in the city,” one parton exclaimed.

In addition to their great food Arturo’s puts forth a traditional atmosphere by playing Spanish soap operas throughout the store and hiring only employees who speak Spanish.

Pick Me Up

Pick Me Up Cafe (PMU) neon sign alerts people its open late.

Another 24 hour diner that is slowly becoming a Chicago staple of its own is Pick Me Up Café.

Pick Me Up Café sits on the corner of Sheffield and Clark, less than a mile away from Wrigley Field.

Pick Me Up Café started out as a coffee shop when it opened.

“The originally owners wanted it to be a hang out, a place where anyone could come get a good cup of coffee,” waitress Emily Selle said.

After buying the place, the current owners turned Pick Me Up into a diner and expanded the hours to draw in a larger crowd.

Sunday through Thursday, Pick Me Up is open from 11 a.m. to 3 a.m. On the weekends, it is 24 hours.

What sets Pick Me Up apart from its competition, like Clarke’s and Nookies is the fact that it offers something for everyone.

“Offering vegan and vegetarian options was just a way to give those who are options to where they can eat,” Selle explains. “Because of this and location we get the college crowd, the sports crowd, the drunk crowd…anyone.”

View Larger Map Map: Red pins establishments visited, blue alternative restaurants.

Perhaps the best part of late night food is the fun, “It’s fun. I have fun working here,” both Poulos and Selle attested.