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SAVOR Baptiste & Bottle
by Andrew Davis, Windy City Times
2016-11-23

This article shared 541 times since Wed Nov 23, 2016
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There is much to recommend about the bourbon bar Baptiste & Bottle ( 101 E. Erie St.; www.baptisteandbottle.com/ ).

Baptiste & Bottle is one of three dining/drinking spaces slated to be part of the newly opened Conrad Chicago hotel. ( The rooftop spot will open next spring. ) And Baptiste ( a Richard Sandoval project named after Jean Baptiste Point du Sable, the first permanent resident of Chicago ) matches the rest of the hotel in terms of contemporary design—coupled with the fact that practically every seat guarantees a spectacular view of the city ( and that especially goes for the semi-private area that's cordoned off with a chevron-designed curtain ).

Cocktails are seasonal and, indeed, tasty. Items include the Southside Mule ( koval "baptiste series" bourbon, pineapple-rosemary shrub and ginger ) served in a nifty copper cup; a Rootbeer Fizz that's a step up from the A&W you enjoyed as a kid; and a $20 science experiment called a Curtsy & Bow that incorporates bourbon, orgeat, absinthe—and what's called a "Tonka fog."

However, this place's love of bourbon extends to its Bourbon Baron Program. Taste 75 whiskeys on the list and become a member of the exclusive Baptiste Reserve club—and Baptiste has enough variety to satisfy the most seasoned lover of bourbon.

However, the cuisine is pretty impressive as well. Chef James Lintelmann offered a nice mix of various items at a recent media event. Red-snapper crudo was complemented by roasted carrot salad that also featured quinoa, macadamia and smoked cream cheese. ( How often do you hear about that? )

Other culinary offerings included day boat scallops, a most tender roasted duck ( with persimmon, celery root and gooseberry ), 48-hour beef shortrib ( my favorite, with caramelized cabbage, salisfy and huckleberry ) and whole roasted chicken ( which might seem like quite the splurge at $58, even with cornbread, andouille sausage and chanterelle mushrooms ).

However, even after all that, one would be wise to make room for dessert. I was fortunate enough to try a light but very satisfying pineapple ambrosia—a great ending for a place that aims to turn a standard meal into an experience.


This article shared 541 times since Wed Nov 23, 2016
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