Mario Batali’s massive new Italian extravaganza is an homage to excess.
Ciya Sofrasi — My Turkish Delight
Ciya Sofrasi was a culinary experience unlike anything I’ve ever known, a cultural immersion of the highest and most thrilling order.
Hot Doug’s Made Me Cry Like A Little Girl
The next time you happen to be in Chicago, in the Land of Lincoln, the Windy City, do yourself a major favor and pay a visit to this temple of the dog, this shrine of encased meats, this church of sausage, this place of beauty called Hot Doug’s.
Owner operated, Doug’s bears all the hallmarks of a place designed and managed with the care and passion of a true aficionado–a simple menu, a meticulously clean eating area, and the hushed silence of the patrons who wait patiently, knowing that when they get theirs it is going to be worth every bit of the wait. Doug knows his stuff, and it shows.
Chances are on the day you go, Doug himself will take your order since he likes to be on the premises (presumably to hear the sighs, moans and exclamations of unmitigated joy from first timers sitting down to a hefty lunch of sausage and fries). When you enter (after waiting in a line that will inevitably snake outside the door) you will see posted on your right hand side a wall filled with the various Dog’s you can order–don’t rush this step, take your time and look. The wall is a hodgepodge of boards and boxes containing all the different options for you to explore. I found three or four dogs out of the twenty five or so I saw, and it was very difficult to narrow my choices down. When I made it to the front of the line Doug was there to take my order, happy and jovial and business like. I told him what I wanted and since I was with a friend he knew he made a few customizations to my dog’s–changes I gladly accepted since this is a man that clearly knows what he is doing.
There was no disappointment when the perfectly grilled sausages arrived in their pillowy buns with a side of cheese drizzled fries and an ice cold Dr, Brown’s Cel Ray Soda. Life was good, and Doug has found the key!
Here is what I had:
Corn Dog–sublime, pillowy exterior — but not oily.
Celebrity dog–Portuguese chorizo with farmers cheese and mustard–a dazzling concoction melding the sweet sausage and the spicy mustard in a dance of brilliance.
Italian Dog — Sweet Italian sausage grilled and split, topped with nothing more than pickled jalapenos–’nuff said.
Cheese Fries–Crispy fries drizzled with Velveeta style cheese–childhood never seemed so close.
Dr. Brown’s Cel-Ray Celery Soda–a personal favorite when gorging on meats.
Popbar
I am a huge fan of owner-operated businesses, and Popbar is a perfect example of why I feel this way. When the owner of any establishment is on the premises and involved in the day-to-day operations every aspect of the business is better. Popbar’s co-owner, Reuben, was insightful and generous and the gelato and sorbet were brilliantly flavored. I especially liked the presentation of the gelato-on-a-stick, a nice change of pace from the usual plastic or paper cups found at other gelaterias. Popbar makes a great addition to the summer ice cream/gelato scene. Grab one and head over to the park across the street at dusk to hear the piano player and catch the occasional cool breeze.
