![]() ![]() Their bread baking process is even longer and more exhaustive. The canele wafts with spice and whiskey notes and is quite frankly one of the best pastries I have had in Chicago, ever. This effort leads to a deep mahogany-colored, crispy, crusted exterior and a bubbly, custardy interior that is reminiscent of a slightly wetter old-school French eclair. They pour the batter into the molds and bake it low and slow for an hour, and then infuse the cooked cakes with Koval single-barrel whiskey. They create a mixture of butter and beeswax and paint individual expensive copper molds with the formula and let the molds sit in the fridge overnight. They infuse the batter with bay leaf and then let it sit at least overnight, and sometimes up to seven days, to rest. In theory, you could mix up some batter with grocery store eggs and all-purpose flour, throw it in a silicon mold, pop it in the oven and soak it with Bacardi rum.īut the Cellar Door guys mix their batter with local farm eggs and Midwestern-sourced flours. Take their canele ($3, pronounced can-o-lay—not can-nell—the way I, an idiot in the ways of pastry, was pronouncing it), a fluted jiggly French egg-custard cake. I have to do so because when you examine the fastidious way they bake pastries, breads and cookies, it seems like madness. Served with Au Jus and your choice of chips or a side salad.As I read about Cellar Door Provisions, the almost 2-year-old Logan Square breakfast and lunch spot, and interviewed its owners Tony Bezsylko and Ethan Pikas (the two met while separately procuring ingredients at the Dill Pickle Co-Op to bake recipes out of the “Tartine†cookbook), that’s what I keep asking myself. Mauro Provisions prime grade thinly sliced beef, melted mozzarella, and their craft medium giardiniera on an Italian roll. Served with your choice of a side of chips or salad Sub G/F Bun for $1 Grilled chicken breast with grilled jalapeños, pepper jack cheese, lettuce, red onion, tomato and chipotle mayo. Our burger patty on sourdough with grilled onion, swiss cheese, mayo and yellow mustard.Ĭan be made Vegan: (G/F bun or Sourdough bread, vegan cheese, no mayo) + $2 Housemade jalapeno jelly, hickory smoked bacon and blend of sharp and mild cheddar cheesesĪmerican cheese, lettuce, onion, tomato, pickle, mayo, brioche bun. Make it a Cellar Club: + $3 to add chicken and avocado Hickory smoked bacon, greens, tomato, chipotle mayo Served on artisan sourdough bread with dressed greens salad or house seasoned chips Leafy greens, chicken, parmesan, croutons, black pepper, house made traditional dressing Leafy greens, garlic mustard vinaigrette, red onion, pine nuts, chicken, Parmesan ![]() Leafy greens, flank steak, avocado, radish, red onion, bruschetta mix, blue cheese dressing & blue cheese crumbles Leafy greens, chicken, sunflower pesto vinaigrette, red onion, burrata, tomato, pine nuts, balsamic glaze Salumi Chicago Finocchiona (fennel seed) Balsamic BellaVitano (balsamic washed aged cow's milk from WI) - Cypress Grove Midnight Moon (aged hard goat cheese) Red Dragon Mustard Cheddar (UK mustard seed cow's milk) White Stilton with Mango and Ginger (sweeter UK cow's milk) - Mitica Drunken Goat (wine washed Spanish goat) Roth Buttermilk Blue (raw cow's milk from Wisconsin) Camembert Brie (classic French soft cow's milk) Delice de Bourgogne (French Triple Cream) Includes market portions, bread and crackers and three condiments (g/f crackers available) Substitute Hungry Planet plant-based meat: $3 Grape tomatoes, fresh basil, garlic and truffle oil, burrata, balsamic fig glaze, Maldon flaked salt, baguetteĪncho flank steak, queso fresco, avocado, radish and chimichurri on corn tortillas. (g/f) corn tortilla chips, queso fresco, pico de gallo, avocado, lime crema, scallionsĪdd: chicken: $3 flank steak: $4 Hungry Planet plant-based meat: $5 (g/f) cream cheese, ricotta, prosciutto, salami, sunflower basil pesto (g/f) goat cheese, medjool dates, hickory smoked bacon, red pepper coulis House made creamy red sauce, goat and parmesan cheese served with artisan sourdough bread Served with your choice of chips or a side salad. Sliced marinated chicken, tzatziki, tomatoes, red onions, lettuce, feta cheese With pine nut & red pepper coulis topping. (g/f) Leafy greens, red onion, radish, marinated beets, goat cheese, walnuts, dried cherries, avocado, cherry vinaigrette. $6 cup $9 bowl $13 for a cup and a basic grilled cheese ![]()
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