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One Bite — Ada Street’s octopus with cannellini beans and tobasco mash

The Octopus with Cannellini Beans Tabasco Mash AdStreet 1664 N. AdSt. Wednesday July 17 2013. |  Chandler West ~

The Octopus with Cannellini Beans and Tabasco Mash at Ada Street, 1664 N. Ada St., on Wednesday, July 17, 2013. | Chandler West ~ For Sun-Times Media

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Updated: August 25, 2013 6:03AM



Dishes that pair well with wine, beer or cocktails are the forte of Ada Street (1664 N. Ada St., 773-697-7069; adastreetchicago.com), a cozy neighborhood gastropub in an off-the-beaten-path industrial corridor. Chef Zoe Schor, a transplant from some high-profile restaurants in the Los Angeles area, says the octopus with cannellini beans and tabasco mash, a top seller, illustrates the pub’s eclectic, rustic and world approach to food. She poaches the octopus in olive oil for two hours to tenderize it, then sears it to order. The spicy tabasco mash is a byproduct of pulp and seeds from the peppers used to make tabasco sauce.

The restaurant’s menu consists of “bar bites,” such as polenta fries with chipotle puree or chicken liver mousse with toast, as well as a larger small plates section. Choices range from genoa salami and Gruyere panini with fried egg and Mornay sauce to lamb ribs with agave glaze, mild habanero cream, pickled peppers and cilantro.

Carolyn Walkup



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