Taking a bite (or a sip) out of winter's chill
Mmmmm — area food, drink treats warm you from the inside-out
After the last present is unwrapped, and the tree has been dragged to the curb -- leaving a path of needles in its wake -- winter's allure all but ceases to exist. Unfortunately, it's icy-cold out and will remain that way for months to come. And while that latest snowfall will turn sludge-gray, your mood -- thank goodness -- doesn't have to follow suit.
One of the quickest -- not to mention most satisfying -- ways to ease the chill is to warm up from the inside out. Local restaurants have become a respite from the (snow)storm, offering cozy-as-can-be dishes with signature spins. Don't expect your mom's tuna noodle casserole; something much, much better is in store.
(Richard A. Chapman/Sun-Times)
Rebar, 401 N. Wabash Ave.; (312) 588-8000; www.trumpchicagohotel.com; Cocktails and bar bites each afternoon and evening.
Gather a few of your nearest and dearest and hit the sauce at this mixology-minded lounge in the Trump International Hotel & Tower Chicago, where they're serving showy, steaming Winter Magic-brandy, red wine, cinnamon sticks, cloves, oranges and cognac-marinated cherries-in a punch bowl for four ($115) or by the glass ($13).
Naha, 500 N. Clark, (312) 321-6242; www.naha-chicago.com; Lunch Mon.-Fri., dinner Mon.-Sat.
Dipping is most definitely required at Carrie Nahabedian's Mediterranean-California-inflected, minimalist dining room -- at least when ordering the rich, French heirloom Galeux d'Eysines soup, indulgently accented with Crème fraîche and crisp parsnips and served alongside a gooey, griddled salchichon sausage and Wisconsin Cedar Grove white cheddar sammie ($10).
McCormick & Schmick's, 1 E. Wacker.; (312) 923-7226; www.mccormickand schmicks.com for other locations; Lunch Mon.-Fri., dinner nightly.
Although this spot is best known for its fresh catches (as well as its happy hour scene), the winter season ushers in another reason to refuel here. Its Harbor Cider ($8.95) -- a blend of vanilla vodka, hot apple cider and fresh whipped cream, topped with a cinnamon stick and crushed vanilla wafer cookies -- will make you feel all-out toasty.
The Gage, 24 S. Michigan, (312) 372-4243; www.thegagechicago.com; Lunch and dinner daily, Brunch Sat.-Sun.
It's hard to be ambivalent: pot roast -- depending on how it was prepared in childhood -- is something you love or hate. At this real-deal, near-Millennium-Park gastropub, expect that it's done right. A salt, toasted black pepper and thyme-rubbed Angus chuck roll studded with garlic is super-slow-roasted for 24 hours at 185 degrees in a red wine-fortified, onion, marjoram and oregano broth. Then, it's served with grilled Nichols Farm mars onions and earthy, roasted organic cauliflower ($18).
Mk, 868 N. Franklin, (312) 482-9179; www.mkchicago.com; Dinner nightly
When the weather plunges below 20 degrees, this foodie-haven plies customers with a complimentary, anything-but-ordinary Hot Toddy, crafted from Germain-Robin brandy, African Amber tea, honey and lemon. The result? A soothing, almost spiced, sip that'll knock your socks off. Well, not literally, because then you'd be cold.
Prairie Grass Cafe,601 Skokie Blvd., Northbrook, (847) 205-4433; www.prairiegrasscafe.com; Lunch Mon.-Fri., dinner nightly.
Proving that breakfast can, in fact, be an any-time affair, this casual, wood-outfitted North Shore dining room has declared January "comfort food month," offering up a host of homey eats, including a Benedict rift on Sunday evenings. Grab two poached eggs atop sautéed spinach, crumbled bacon and English muffin with roasted tomato hollandaise ($10.50) while it's hot.
Eve, 840 N. Wabash Ave., (312) 266-3383; www. evechicago.com; Lunch Mon.-Fri., dinner Mon.-Sat., brunch Sun.
Troy Graves hit a vintage cocktail, the Old Fashioned, out of the park. Dubbed the Eve's Apple, this chilled (but Maker's Mark whisky-warmed) beverage begins with a foundation of muddled orange, cinnamon and brandied cherries and is topped off with apple cider ($12). Go for broke and get it at lunch, alongside a cup of wild boar chili, infused with smoky wild boar bacon and finished with cilantro, creme fraiche and a house-made cheddar cracker ($13).
bin wine cafe, 1559 N. Milwaukee; (773) 486-2233; www.binwinecafe.com; Dinner nightly, brunch Sat.-Sun.
Turning the classic dish of pork chops and applesauce on end, this Bin 36 sibling prepares a mean pan-seared chop with apple cider reduction, Gewurztraminer-braised cabbage and bacon and scallion hush puppies ($17.50). Just be sure to sip a glass (or two) of vino while lingering at the rustic wood tables.
Moto, 945 W. Fulton Market, (312) 491-0058; www.motorestaurant.com; Dinner Tues.-Sat.
Taking the idea of winter warm-up one step further, molecular gastronomy guru Homaro Cantu -- as part of his 20-course degustation ($175) -- created a mulled hickory smoke and Rioja campfire wine. Sounds tempting, though you'll have to work for your wine. It's served in an Erlenmeyer flask, and guests must first exhale into the vessel, causing the smoke to retreat. Then, they're instructed to drink the wine with the same straw.
The Greenhouse at the Ritz-Carlton Chicago, 160 E. Pearson; www.fourseasons.com/chicagorc; (312) 573-5154 ; Light lunch, dinner and cocktails daily
So what if you're stuck in Chicago -- you can travel elsewhere, if only in your mind. At this atrium eatery -- known for its posh, light fare and traditional afternoon English tea -- you can score a cup of bittersweet Venezuelan Xocopili hot chocolate, topped with cinnamon marshmallows, chocolate sticks and Chantilly cream with homemade churros ($9).
Jennifer Olvera is a local free-lance writer.