Friday Foodie Link: FXCuisine

The eaters have stumbled upon an awesome culinary site: FX Cuisine. According to the ‘about me,’ the author is a Swiss gentleman named François-Xavier (FX). The site has beautiful pictures, and interesting tales about recipes and trips across Europe, updated twice weekly. We should be so lucky to watch a Sicilian food expert make gelo di melone and visit an authentic Swiss cheese operation. Definitely a must-see site.

Also, we have just found out that ETW favorite Pasticceria Natalina is making gelo di melone for the next few weeks!

FTC: Santander chocolate

When the World Market by me was going out of business *sniff* I stopped by one last time to scavenge. I picked up a mug and tea strainer, a tiffin box and a 70% Cacao & Espresso Coffee chocolate bar by Chocolate Santander. I am glad I did, though of course how can you go too wrong by combing two delicious flavors: dark chocolate and Colombian coffee. The dark chocolate was very smooth, and not bitter, and the coffee was not overpowering, and turned out to be a great compliment.

These artisinal bars are made in Colombia of 100% Colombian coffee and specific origin chocolate of the “Criollo” and “Trinitarian” varieties. Little did I know that Santander chocolates are made at the factory of Compañía Nacional de Chocolates, a company established in 1920. The company produces other varieties as well. Hopefully I will be able to find them elsewhere (RIP World Market)!

Korea: Red Mango

Red Mango

809 Davis St.
Evanston, IL 60201

Red Mango is the Korean chain that kicked off the latest version of Frozen Yogurt mania. However, it was Pinkberry who really brought the Custom FroYo concept to America by ‘co-opting’ the Red Mango concept. However, Red Mango is the true original, and is increasingly bringing their treats stateside. Red Mango recently opened their first Chicagoland stores in Evanston and Naperville and the eaters were there to check out the scene on the opening day.

Keeping the look of its West-Coast stores, the Evanston Red Mango is small and modern, with only a few tables and stools. The concept is simple - pick a flavor of frozen yogurt - plain or green tea and choose an assortment of toppings, raging from fresh raspberries to Fruity Pebbles. This little number on the left is green tea with Ghirardelli chocolate chips. The yogurt is smooth and creamy, with a hint of citrusy tang (or in the case of green tea flavor - a sweet green tea kick). A small cup - seen here on the right - is $2.50 for plain and $3.50 for green tea. The toppings are $1 for one, and $1.25 for two. Though a little pricey for a daily indulgence, it’s one you don’t have to feel to guilty about at only 90 calories a serving.

St. Martin: Patisseries

Nowhere has the St. Martin benefited from its European heritage than in its lovely patisseries. Throughout the island, little French-style boulangeries and patisseries dot the landscape, offering crusty baguettes and flaky croissants for a pittance. Especially on the French half of the island, where it is not unusual to see several of these oases on a single street. It was truly an interesting global experience, to see a little bake shop overflowing nearly onto a tropical beach! Below I talk about some of our favorite bakery experiences on the island.

Sarafina’s
Marigot
St. Martin

Sarafina’s was far and away our favorite Patisserie on the Island. It looked like it could have been teleported right off of the streets of Paris to Marigot. Sarafina’s is an open-air cafe, with a long glass pastry case along one side and a gelato case to the right side. And who could ask for more? While Sarafina’s boasted a nice variety of savory items, including a quite good chicken Panini and adorable little quiches, the pasties took the cake (no pun intended). We dropped by several times throughout our trip to sample their wares.

The tarts were to die for. For only a couple of euros (thankfully, especially with the weak dollar) you got a perfect custard filled tartlet topped with fresh strawbeeries or raspberries with a sugar glaze that managed to be perfectly sweet but not cloying. Also of note was the chocolate mille feuille. ‘Mille feuille’ means “thousand sheets” in French and this nice dessert was indeed countless sheets of pastry layered with rich chocolate cream. Despite it being upwards of 90 degrees Fahrenheit outside, we truly could not get enough of these decadent treats. The Baguettes and croissants were ludicrously cheap and delicious, at less than one euro a pop.

Piece of Cake
Plaza Del Lago, Simpson Bay
Sint Maarten

PoC is a tiny, cute sandwich shop/patisserie and gelateria in Simpson Bay. Located in an unassuming shopping mall, the little shop is unassuming by day, however, at night, the gelateria is lit by some pretty crazy Vegas-style neon signs. Taking cues from the nearby casinos (which are somewhat common on the Ducth side), PoC lights up with tons of signage including a huge ice cream cone and a gingerbread man (the logo of the store). Though they have a small selection of pastries and sandwich menu, what people come to Piece of Cake for is the gelato. They had a wide variety of Ciao Bella flavors, from Cassis to Mango to Cookies and Cream, all delicious. Even better, the shop is also open until 11 PM, making it a great post-dinner stop.

Zee Best
Plaza Del Lago, Simpson Bay
Sint Maarten

When you arrive at Zee Best in St. Martin, your table is given a basket of pastries. They don’t tell you then but A. It’s not free, and you are going to get charged for any piece you eat, and B. Everything in the basket is going to look really good, so chances are you will eat it. Not just pastries though, Zee Best offers a full breakfast menu including a plethora of choices. The omelets are tasty and generously portioned, as were the crepes. For the sweet tooths, Zee Best offers a variety of Nutella-based crepes, for those who would prefer something heartier, a basil, mozzarella and tomato crepe fits the bill.

Au Pain de Sucre
Pelican Resort Club, Simpson Bay
Sint Maarten

Off a winding road deep into resort territory - Au Pain de Sucre did a respectable job of providing a mostly-tourist crowd with solid pastries and continental breakfasts. Not much else to report, since we just popped in for a bite.

Pan Asian: Miss Asia

Miss Asia
434 W. Diversey Pkwy
Chicago, IL 60614

Miss Asia is a new North Side restaurant with some broad culinary ambitions - to cover nearly every country in Asia. Though the focus is on Thai food, Miss Asia boasts dishes from Malaysia, the Philippines, Korea, Japan, Laos, Vietnam, India, Indonesia, Cambodia, Singapore, Nepal, China, and Mongolia. Undeterred by Anthony Bourdain’s comment that “Asia is a big place, how are they going to do the whole thing?” (said on last season’s Top Chef) we decided that we were going to try some dishes off the non-Thai section. The size of the menu was daunting in itself, but all of the prices were very reasonable.

Anne ordered the Teriyaki Chicken off of the Japanese portion of the menu. The Teriyaki chicken ($9.95) was served on a bed of rice and veggies and was not too sweet (a good thing). I opted for the Indonesian Opor curry ($9.95). The curry itself was coconut milk-based and mild and was fragrant with lemongrass and cilantro. We were both pleased with our dishes. There is a lot of value for the price, as most dishes are under 10 or 11 dollars. Maybe we’ll be back to try some of the Thai dishes that are the restaurant’s specialty.

The place was trendy, and fancier than your typical corner Thai takeout, with bright orange walls, tables with linens and Buddha statues and wall hangings. However, when we arrived at 7, nearly the whole place was empty. However, it was the middle of a rainstorm, so that might have not been helping. Hopefully, they will be able to attract a steady clientele. Sadly, though, I don’t think I can count this restaurant on our official ETW map. Otherwise, most of Asia would be gone in one fell swoop!

Eating St. Martin/Sint Maarten

In the next couple weeks, I (L), will be writing a comprehensive run-down of my eating experiences in St. Martin/Sint Maarten (and my day trip to St.Barths). The Caribbean island of St. Martin/Sint Maarten is unique because the North half is controlled by the French and is part of the French West Indies, while the South half is part of the Netherlands Antilles.

This means 2 languages and 2 currencies all on an island smaller than 20 square miles (I should note that the flags I used here are the locally-used flags - the Official flag of French St. Martin is simply the French flag)!

However, the island has benefited from this European culinary tradition, and many French chefs start out in St. Martin to hone their skills. Plus, of course, there was lots of excellent seafood and rich local food traditions. Stay tuned!

Côte d’Ivoire and Senegal: Africana

Africana Restaurant and Lounge
2701 Atwood Avenue
Madison, WI

The Eaters have always been big fans of African cuisine, owing from our great experiences at places like Au Village in Paris and, most recently, Ethiopian Diamond in Chicago. In Madison, African fare has traditionally been the territory of East African-centered Buraka on State Street - that is until Africana opened its doors earlier this year on Madison’s east side. Co-owners Yul Ouattara and Zeba Mamadou have created a restaurant that brings together a number of tasty, and well-priced West African dishes that provide filling for a gaping hole in Madison’s fairly balanced global cuisine scene.

I (M) went straight for the maffe. The words “peanut sauce,” “tomatoes,” and “African spices” lept off the menu page, and minutes later I was presented with an aromatic blend of all the above ingredients along with fufu, a traditional West African food accompaniment of pounded yams. While quite tasty, admittedly the dish was not what I expected. Rather than a stew, the tomatoes, onions, and peanuts had all been pounded into the sauce and poured over the chicken. In an interview, the co-owners said they scaled down the food’s spiciness (probably for the softer palate of American audiences), but I really think this dish could have benefited from more spice and more heat. What I really underestimated was the fufu – thick, heavy, and filling, it was almost impossible to finish half of what I was served without my stomach expanding to maximum size. The fufu alone would have been a hearty meal, but combined with the maffe it was nearly impossible to finish the food I was given.

L had Yassa, a Senegalese dish of lemon-marinated chicken with onions and mustard sauce served on a bed of white rice. The mustard sauce was flavorful, yet delicate. The chicken was fall-off-the-bone tender and was marinated in the same mustard sauce. However, this dish is not for anyone who doesn’t like onions. L didn’t mind them, but there were a few too many for her personal taste.

During our meal, Zeba, the assistant manager, came to meet with us and chatted about the restaurant and the food. Throughout our meal, the service was very friendly, and the atmosphere welcoming. We’ll definitely be back to sample some more dishes. We also hear they have some good music and dancing at night - and free WiFi!

Mariage Frères Field Trip

Hooray! There is a place to get Mariage Frères Tea in Chicago. It is called Porte Rouge, and it is located on Division in Chicago. We stopped in before Brunch at Milk & Honey and they had a nice selection of teas, though they only get shipments every couple of months.

Eating Global, Locally

While we love eating world cuisines, we also love buying local.
Check out this great link from Epicurious: A Seasonal Cooking Map.

In our neck of the woods, Peppers, Corn, Watermelon and Eggplant are now in season. This should help with the recipe brainstorming.

Japan: Blu

Sushi Blu
1710 Orrington Avenue
Evanston, IL

L and I aren’t that big on sushi, but when a friend offered to take us to Blu, a visually upscale sushi bar in downtown Evanston, we couldn’t turn it down. The restaurant was empty when we entered (usually not a good sign), but were surprised by the avant-garde decorations that seem more at home in a New York or Chicago nightclub than a sushi bar.

With the upscale decor, we were shocked to realize that the $7-13 lunch specials were for an entire lunch plate, not just a single piece of sushi. L avoided the sushi route and ordered chicken bento - grilled teriyaki chicken on a rice bed, plus vegetable tempura and a salad. M decided to try the sushi (going against a number of past eating experiences) and ordered blu maki bento - 3 sushi of shrimp tempura, 3 of spicy tuna, and a small salad.

To start, both meals came with free miso soup that surpassed our expectations of what miso soup should taste like. I in particular am not a big tofu fan, but I found this miso to be flavorful and light, unlike other thicker, over-tofu-ed misos I’ve had in the past.

But our main dishes easily stole the show. The food, on both of our plates, was beautifully presented far beyond what was necessary for a relatively quick and cheap lunch order. In addition, the amount of food we received was well beyond what we anticipated (the 10 sushi I received came out to about a dollar per roll, less than a fifth of sushi prices at similar establishments.) L’s chicken avoided the over-sugared problem of other teriyakis, and balanced nicely with the veggie tempura on the side. My sushi presented something of an eating challenge (I kept the chopsticks) but had a great time experimenting with the flavor combinations of raw tuna, shrimp, ginger, wasabi, and vegetables. The sushi was tasty and filling while managing to remain subtly flavored in all the right ways.

Overall, the food was beautifully presented, filling and tasty, and unbelievably cheap both for the amount of food and especially in comparison with other sushi places, particularly when you consider its Evanston location (not exactly known for the cheap eats) as well as the interior decor. A sushi place we might actually come back to!

Mexico Trip: Moles

L and I love moles. A Spanish corruption of a Nahua word meaning simply “sauce,” today moles span varieties as diverse as guacamole (avocado sauce), chocolate moles (great on enchiladas) and a number of other varieties less common in the United States, but still popular and widespread in Mexico. My trip gave me a chance to sample a couple of mole dishes, as well as learn a little about the sauces and their relation to Mexican culture in general.

Cafe El Popular Restaurante
Avenida Cinco de Mayo 52
México, D.F., México

While in the historic center of Mexico City, I wandered into Cafe El Popular looking for a relatively quick and cheap lunch that would still give me a chance to have some solid Mexican cooking. El Popular looked like just such a place, packed to the brim with local patrons inside a large diner that seemed more out of the 1950s than Mexico’s modern megalopolis. When I arrived around noon, the menu still leaned toward the breakfast end of things, but I managed to find mole de pollo (Chicken mole) and the menu and quickly place my order.

I had been to Mexico previously, and my trip then taught me that there is a reason the “mole” comes first in the dish’s name - the chicken is slathered in mole sauce. Not that I am complaining - smooth and chocolatey, mixing together with the rice and fall-off-the-bone chicken, a solid chocolate mole really can’t do anything wrong to a dish. Especially if it is the focal point. That being said, I did think El Popular’s addition of a copious amount of sesame seeds was a little strange, until I found the seeds being used in dishes across Mexico City. Maybe it is just a culinary fad, but I can’t say I am on board with this one. Overall, I left El Popular satisfied and eager for other moles - particularly ones that break the common chocolate-only stereotype we often find in the USA.

Restaurante Techinanco
Service Road, North of Pyramid of the Moon
Teotihuacán, Estado de México, México

The next day I went exploring in Teotihuacan, an ancient site outside of Mexico City so massive and pyramid-ridden that a few hours of walking completely wears you out. For sustenance, I made the mistake of trusting my Lonely Planet guide to direct me toward Restaurant Techinanco, which it recommended as having the best food for miles around. The writers were correct about the food, but an hour of looking for the restaurant made me realize they were wrong about the location (it is directly behind, not next to, the Pyramid of the Moon at the north end of the site).

When I finally got to Techinanco (pronounced tetch-ee-non-co), I was the only patron in the restaurant. A quick glance around gave away a few of the restaurant’s secrets - the two mushroom posters at the far end (visible in the photo) leak some of the key ingredients in a number of Techinanco’s dishes. The plethora of masks on the far wall give off a far less touristy vibe than the surrounding establishments - and the effort saved goes directly into the food.

Techinanco’s menu was small, but I made a quick decision: chicken with mole huitlacoche (also spelled cuitlacoche), a green sauce made with mushrooms and maize (wild corn). The friendly owners must have made a pot of the sauce earler in the day, as my food was served almost immediately. And it was heavenly. I can’t really say what I imagined a mushroom / corn mole sauce would taste like, but this was not it. It was almost acidic, with a sharp bite that activated my tastebuds in all the right places, then finished smooth like a good homemade pasta sauce. The finishing taste only made you eat more, and while I filled up quickly during the meal, had I had more than a few pesos in my pocket I probably would have ordered seconds. To top it off, the chicken was grilled to perfection, holding just the right amount of natural juices to let the huitlacoche work its magic. If I am ever back in Teotihuacan, I will definitely make the effort to find Techinanco again (no thanks to the Lonely Planet mapmakers!)

All in all, Mexican food once again fails to disappoint. L and I have plans to try to make our own moles (possibly an upcoming Recipe Friday?) - perhaps we can try to create my new huitlacoche favorite. I doubt it can even approach Techinanco’s creations, however. If in the meantime anyone has any Chicago-area suggestions for some authentic Mexican regional moles, we would love to hear them!

It’s Paleta Time!

The New York Times is feeling the Paleta love. Our favorite Mexican Popsicles were featured in an article by Mark Bittman recently. There is also a recipe included for Banana Paletas. It couldn’t be simpler! It’s summer - give it a go.

Banana Paletas
Time: 10 minutes, plus freezing. (Makes 4-6 servings)

• 2 medium bananas, about 3/4 cup
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 cup sugar.

Purée all ingredients together in a blender until smooth. Pour into 4 to 6 molds and freeze until solid. Unmold by first running a little cold water over outside of molds, then gently pulling the sticks.

Mexico Trip: La Estancia del Centro

La Estancia del Centro
Avenidas Morelos and Juárez
Veracruz, Veracruz, Mexico

L and I have had something of an obsession with molcajetes, particularly their usual short stocky legs and animal faces, since we saw them used as salsa bowls at a Chicago restaurant last year. Last week, while I was in Veracruz, Mexico for an academic conference, I discovered that while there I would actually be able to eat molcajete the food, a pre-hispanic dish made with a heated mixture of salsa, spices, and nopal, ground together to form a sauce, then used to cook meat and vegetables inside the molcajete pot.

I read in my Lonely planet book that La Estancia del Centro (the Mexico lonely planet guide misprinted the name as La Estancia de Boca) was the best and only place in Veracruz to eat molcajetes. La Estancia del Centro so publicizes its molcajetes, in fact, that they use the iconic image as the symbol for their restaurant. With reviews and a kitschy logo on my side, I knew I had to try this place.

It was 7pm when I made the short walk from Veracruz’ zócalo to La Estancia. I was the only diner in the restaurant at the time (7pm is far too early for dinner for most Mexicans), but was served promptly and courteously. I ordered quickly – a molcajete of enchilada meat, cooked in a green salsa base. The server took my order, and then immediately brought out my complimentary appetizers: a strangely crumbly piece of bread (as opposed to the typical tortillas) served with three different dipping salsas. The bread was completely incompatible with the salsas, full of holes that let the sauces fall through, but as the only things on the table I had no choice but to put them together. I picked away at the bread and the salsas, testing out their different flavor combinations, when my molcajete finally arrived.

The large stone bowl, decorated with animal legs and a pig head front, had been used to prepare all the food and then heated in an oven until sizzling. One needs to be careful, as one touch of the heated stone bowl is just as dangerous as a boiling pot of water. I mixed around the contents: the salsa base (which looked much more red than green to me), the meat, and two small onions. The dish came with an endless supply of corn tortillas (I’d take advantage).

One thing I have always appreciated about Mexican cuisine in general is the way a number of different sauces and spices are incorporated that allow the eater to experience a variety of different flavor combinations inside the same meal. This was no different. The molcajete, by itself, was absolutely delectable. The nopal gave the meat and sauce an acidic finish, leaving your taste buds tingling just enough to get more. But with that, one could combine any or all of the three salsas, which seemed to take on different flavors than when eaten alone. One made the molcajete almost unbearably spicy, another gave it a cooler, lime flavor; and the third (a disappointment) didn’t seem to do much at all. All in all, the meal was large, hearty, and outside the weird bread, a fantastic culinary experience. The best part? The price – a meal easily large enough for two people cost a total of 90 pesos (around $9 US).

A final thought - this seemed to be a meal you can get in very few places in the world, and one I am very anxious to try some different versions of. Chicago has a great selection of Mexican regional cuisine, so perhaps there is a good spot in the city to find some. Until then, La Estancia del Centro was far and away the best food I had in Veracruz, and any return trip I have to the city will definitely include another molcajete.

The Eaters Meet Stephanie Izard!

We were having brunch today at Milk and Honey Cafe, a popular breakfast place in Wicker Park, when we noticed lounging in the outside seating area was none other than Chicago’s own Stephanie Izard, this season’s winner of Top Chef. Stephanie was our favorite contestant on the show from the start, and as Chicago natives ourselves we were thrilled when her innovative style and friendly, sincere personality took the top prize in the show. Not wanting to pass up the opportunity, I (M) went up to chat with her. So friendly! Immediately asked my name and said it was nice to meet me before I could even congratulate her on her win. I asked about her new restaurant, slated to open to replace her now-closed Scylla. She said there is no current location or name, but as soon as the inspiration strikes, plans will be in the works. It should be open in the Spring of 2009, and she advised that we check her website for updates.For what seems like great food from a genuinely down-to-earth celebrity, the Eaters will definitely be in line when it opens.

Greece: Isabella’s Estiatorio

Isabella’s Estiatorio
330 W. State St.,
Geneva, IL

Isabella’s Estiatorio in downtown Geneva, IL really is an unexpected find. Perhaps I shouldn’t say that though, since they definitely have been found, what with a Zagat Rating proudly displayed, as well as a featured spot on Check Please!. We arrived at Isabella’s on a blustery Thursday, and the restaurant was already crowded. The dining room is understated and elegant, with hardwood floors and big picture windows. As we came in out of the cold and we were warmly greeted by our hostess and server (we thankfully had a reservation). The menu consists of a variety of rotating seasonal Mediterranean (with emphasis on Greek) dishes.

We started out with their home made dip plate, which consisted of a basket of fresh pita bread and a sample of four Greek dipping sauces and olives ($12). The included dips were tzatziki, melitzanosalata (chopped eggplant and tomatoes), taramosalata (Cod caviar) and hummus. All of the dips were excellent, and more than enough for two to share. The dish came highly recommended, and is always available, not matter the season. M also enjoyed a baby spinach salad with pears and blue cheese ($8).

For the main course, I (L) ordered the pork tenderloin with an apple cider glaze ($23). My favorite part of the dish was the neat little square of Manchego Potatoes Au Gratin, which was a cheesy layered, lasagna-style concoction. M chose mesquite grilled lamb chops ($28), which he had sampled there many times before. The chops came with crispy potatoes and a lemon-oregano reduction. The latest incarnation of the chops did not disappoint, and were tender and moist.

For dessert we had the white chocolate mousse, which was probably the least successful of the dishes. It was fairly watery, with both the texture and flavor of a mediocre zabaglione. But no matter, the rest of the meal had made up for it. Isabella’s is a great, unexpected spot for dinner if you happen to be in the Western suburbs. The service is friendly, the food is great and the atmosphere is refined, yet relaxed.

FTC: Mimolette Cheese

We like cheese. No - we love cheese. Every time I am up visiting M we buy a new type of cheese to sample. On first look, Mimolette is weird and orange (due to the coloring of Annatto) and kind of looks like a melon, but is actually quite delicious. What is interesting about Mimolette is that is has a very nutty flavor, and almost tastes like hazelnuts!

Mimolette originates in Lille, France (where it is called Boule de Lille) and is based off of Dutch Edam cheese. You can buy Mimolette in a variety of ages, the older it is, the more strong, dense and oily the cheese gets (but not in a bad way). I would recommend Mimolette alone, since its flavor is wonderful and complex and I can’t really think of what type of dish it would taste good in. On the downside, it is somewhat expensive (about $16 per pound @ Whole Foods). Teddington Cheese has some more info on Mimolette here.

Cheap Eats

The latest Issue of Time Out Chicago has arrived and we are psyched! There is a special feature that follows 7 chefs around their favorite ethnic enclaves in Chicago. The chefs take trips to Pilsen for Mexican, Devon for Indian and Pakistani, Argyle for Vietnamese, Kedzie Ave. for Middle-Eastern, Harlem Ave. for Italian, Chinatown and Niles for Korean. You can check out the feature online here.

[Philly Trip] Mexico: El Vez

I found star fruit today!
Originally uploaded
by Texas to Mexico

El Vez
121 S. 13th Street
Philadelphia, PA

El Vez is kitschy, loud and fun, the perfect place for a fun dinner out with a friend. So, when my friend Kun decided on dinner there for our night out in Philly, I was excited. The food is decidedly Nuevo Latino, and in true Steven Starr style, the dining room is tricked out with all sorts of over-the-top touches like a sequined low rider and photo-and-memento-covered walls.

We ordered a molcajete of ‘El Vez’ Guacamole, with tomato, onions, jalapeno, cilantro and lime ($12). The guac was the favorite part of the meal (if a little overpriced), and came with a basket of bottomless freshly-fried corn tortilla chips. Since my camera is kaput, I have included this lovely molcajete picture on the right from Flickr user Texas to Mexico, which approximates the one we had at El Vez. For mains we both had mole dishes, at Kun’s recommendations. The Red Chile and Chicken Enchiladas with cotija cheese ($9) and chicken mole dinner entree with refried beans and tortillas ($14) were completely made by the rich, smoky mole sauce.

All in all, El vez was a little on the pricey side, but worth it for the kitschy ambiance and pretty good (if not entirely authentic food). I mean, check out the lo-rider bike…

Ethiopia: Ethiopian Diamond

Ethiopian Diamond
6120 N Broadway
Chicago, IL 60660

There are certain ways you can tell if a restaurant specializing in foreign cuisine is any good. Sure, you can read Zagat reviews all you want, but we’ve found even that to be untrustworthy on more than one occasion. We knew Ethiopian Diamond was going to be good when we walked in we saw and saw entire table of Ethiopians eating dinner and speaking amharic. We were not disappointed. Hands down, Ethiopian Diamond is the best African place we’ve found in Chicago, and it’s definitely on par with our other best African food experience – Au Village in Paris.

Zagat had given Ethiopian Diamond high marks for food (a 24) but very low for both service and décor. We have our own standards, but found them wrong on both counts. Ethiopian Diamond is one large room, sparsely decorated with large canvas paintings and small reminders of Ethiopian culture. Our aforementioned table featured four vertical-backed chairs modeled after Ethiopian obelisks, arranged around at a basket table, or mesob. Maybe we’ve just never been the type to critique the way a restaurant looks, but we’ve always found it comforting when a place spends more time and effort on the food then on the interior design. It was just right for us.

With that, we dived into the menu. It had a wide variety of appetizers and stews, meaning we had tons of choices. This wasn’t our first time around the East African block, so we quickly decided on Doro Tibs Watt (chicken breast meat cubes marinated in lemon juice and ginger, cooked in spicy sauce) and Doro Tibs Alicha (chicken breast cubes in a sauce of onions, garlic, and ginger). The menu initially seemed overpriced ($13 a dish) until we received our food. A huge plate arrived, meant to be shared, complete with both our orders, both hot and spicy chickpeas, a cup of hot sauce, a salad, and eight pieces of injera which double-served as both our carbs and our utensils.

The two dishes provided a great contrast: the Doro Watt had a sharp flavor kick, while the Alicha was much more subtle but still delicious. The chicken was perfectly done. The smoky, peppery sauce, which came in a little cup added a kick to any option. However, we kept raving about the injera, the bread was delicate and spongy, with a slight sourdough kick. The seemingly endless bread supply only urged us to eat more, even far after we knew our stomachs were full. After we finished eating, the $26 bill seemed like a complete steal.

If we had any complaint about the service, it was that they never refilled our water cups – and to combat the spicy chickpeas, we definitely needed them. Otherwise they were perfectly efficient and gracious. Ethiopian Diamond surpassed all of our expectations, so if we ever find ourselves around Granville and Broadway again and even mildly hungry, we will definitely be back (maybe to try some coffee and desserts).

FTC: Dolfin Green Tea Bar

Chocolate and tea are probably 2 of our favorites foods, so when we found a product that combined both we were more than happy. The Dolfin Green Tea Bar, or more properly Au Lait au The Vert Sencha du Japon (Milk with Sencha Green Tea from Japan) is a 32% milk chocolate bar with 5% green tea (about $4 for an 9 oz. bar). We usually prefer dark chocolate, but can understand why they went with milk chocolate - to counter the natural bitterness of green tea. You can really taste the tea flavor, sweet and woodsy, but unfortunately the chocolate itself is a little gritty. We did not love the whole texture of this bar, especially since it is not very cheap. Overall, a little disappointed. We know there are other chocolate/tea bars, though, perhaps they will execute this concept better.