WINDY CITY TIMES
||Luxbar (take two)
by Andrew Davis, Windy City Times
This article shared 3778 times since Wed Jan 29, 2014
The Gold Coast eatery Luxbar ( 18 E. Bellevue St.; www.luxbar.com ) has retained a lot of things but has made a big change: There's a new executive chef, Shaun Connolly, who has worked at Rockit Ranch Productions, Nightwood, Epic, Terragusto and Takashi, among other stops.
Regulars shouldn't worryConnolly has left the restaurant's famous fried chicken and Snickers pie ( a monstrous concoction of peanuts, vanilla ice cream, snickers pieces, hot fudge and caramel sauce ) alone. However, he has incorporated his own experiencesand tasteful penchant for simplicityinto the menu.
A recent sponsored meal at the restaurant showed that Connolly is a welcome addition. The tuna tartare is the best I've had in ages and the Skuna Bay salmon ( with farro and grilled mushroom vinaigrette ) was cooked perfectly. However, I must admit that my favorite items were the side dishes: the creamed kale and the candied sweet potatoes.
Other attractive options include the prime ribeye beef bourguignon, which was quite savory. ( The versatility of the menu, however, is evident, with dishes ranging from Lake Superior whitefish to corned-beef hash. ) There are also some tantalizing burger choicesfitting for an eatery in the Gibsons Restaurant Group.
In addition, bartender Choo paired our items with drinks such as the Grapefruit 4 Ways and The Serum. Also, one would be remiss not to try Choo's Famous Winter Remedy, a concoction of strained rye whiskey ( soaked in apples for two weeks ), raw sugar and other ingredients.
This article shared 3778 times since Wed Jan 29, 2014
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