- Photo of panna cotta courtesy of Coco Pazzo
After speaking with many top chefs of rave-reviewed restaurants, Davidman reports that chefs hate the question “What’s good here?” If it’s on the menu, it’s good. Otherwise why would they be cooking it?
As a self-proclaimed foodie, Davidman has sampled plenty of Chicago’s finest cuisine in the quest for the best. During Chicago Restaurant Week, the flavors on the menu are delicious to both stomach and wallet at more than 200 of the city’s finest restaurants.
A succulent beet salad at Aria dazzles both the eyes and the mouth. Photo courtesy of Aria
Organized by the Chicago Convention and Tourism Bureau, Chicago Restaurant Week is a 10-day event where fine cuisine gets a special price tag. It began in 2008 with just 35 participating restaurants and has grown every year. In 2012, the discounted fine dining will take place from February 17 to 26 at more than 200 restaurants. Some restaurants may possibly extend the deal by popular demand.
For any and all wishing to upgrade the sophistication of their palate, this event means a discounted ticket to satisfied taste buds. Chefs select the menu—usually a three-course meal—and customers enjoy it for a fraction of the price: $22 for lunch and $33 or $44 for dinner. Since one entrée typically costs $30 at most participating restaurants, Restaurant Week prices are a bargain. For foodies like Davidman, Chicago Restaurant Week is paradise.
Last year during Restaurant Week, Davidman dined at Boka Restaurant and Bar, an upscale contemporary restaurant in Lincoln Park. In 2011, the Michelin Guide (restaurant review) awarded Boka a star, the fine food equivalent of the Olympic bronze medal. Only 81 restaurants worldwide have received three stars (the highest possible rating); earning even one is an honor.
Boka’s menu met all of Davidman’s expectations: “I am a sucker for foie gras [elegantly prepared goose or duck liver] and scallops, and everything was perfect,” he said. While dining, Davidman even spoke with Executive Chef Giuseppe Tentori, a jovial Italian whose recipes have earned glowing reviews from Chicago’s most respected food critics.
Restaurant Week includes everything from steakhouses to sushi bars. With so many options, what not to sample becomes the real question. Planning ahead can make or break the event since many restaurants fill up. Making online reservations at eatitupchicago.com ensures happy taste buds.
Since every item on the menu comes highly recommended, what question do waiters and chefs want to hear? Davidman recommends “What’s most popular?” Asking for facts rather than opinions marks a customer as an experienced eater.
Experienced or not, Restaurant Week guests in winter 2012 will experience the best dining Chicago’s chefs have to offer. The only question remaining is where to eat first.
—Whitney Sorensen
Need to brush up on your fancy food terms? Check out our food lingo article.
I realize I always ask what’s good when I go somewhere I’ve never been before. It never occurred to me until now why people are so awkward when I do. Hopefully this helps me have more sense next time.
This sounds pretty awesome, although I’m not very brave when it comes to trying new food. Though, I think I might be more brave if it was at a discounted price. If I’m ever in Chicago–I’ll have to look into this!
The photography in this article is exquisite. I am all about “updating the sophistication of my palate,” but it’s usually so expensive. I’m glad to know restaurant weeks exist! I just checked Google to see if my home city has its own restaurant week and guess what? It does! Thanks for the head’s up on this. Great article.
As a bartender/waitress “what’s good here?” is my most dreaded question. Everything is good or it wouldn’t be paying my bills. Also, I have either eaten everything on the menu so many times I can’t even look at It anymore (no matter how delicIous) or I have not tasted half the menu. What does It matter? What I think is good amongst a host of wonderful choices will not be the same as what the next person thinks is good. It is the stupidest question. Ask me how things are prepared, what ingredients are used, read the menu descriptions and think to your own self “what seems like it would be tastiest to me, the guest”
Instead of asking “what’s good,” I ask “what’s your favorite.” That way, I’m not implying that things on the menu aren’t “good,” but instead am asking the waiter’s informed opinion (because a favorite might be special in some way I wouldn’t be able to foresee based on the menu alone).
I will definitely be asking “What’s the most popular dish?” in the future. I wonder if other cities in the states or around the world do this same thing. I’d love to get something like this started in Phoenix!
I’m definitely guilty of the “what’s good here” question. I guess I should be more sensitive to the restaurant staff! I love the idea of Restaurant week. Now I know when to plan my trip to the Windy City!
Great article, great tips. I would be a bigger foodie if I had more money, so this is exactly the sort of thing I would love to be able to do–and often! Thanks for the article.
Wow! Just the pictures of the food make me wish I had gone to Chicago more often when I lived 5 hours away. Now I just look and it’s kind of depressing to see what I missed out on.