The latest in Chicago dining news.
Chicago native Jocelyn Delk Adams says she believes firmly in combining “the art of family and food,” and that’s clear from her debut cookbook, Grandbaby Cakes, which was inspired by recipes passed down from her Southern grandmother. Adams grew up taking trips to visit family in Mississippi, becoming well-versed in the rich baking style of the region; the cookbook features family favorites such as a buttered rum and candied sweet potato crumb cake. Adams redeveloped some recipes, while others—like her aunt’s caramel recipe in the Real-Deal Caramel Cake (SHOWN)— she left untouched. Laughs Adams, “I really don’t believe in messing with perfection in that one.”
Lucas Stoioff and David Rekhson have Italian on the brain. The pair’s Fabio Viviani–helmed Siena Tavern has been packed since opening in 2013, and now they’ve rejoined with Viviani to open a sibling concept: Bar Siena. Stoioff says the bilevel West Loop space is designed to “walk the line between the casual and the refined worlds,” with an emphasis on cicchetti, or Italian small plates. One carryover from Siena Tavern that’s sure to draw a crowd is the bomboloni. These popular filled doughnuts are served alongside coffee, gelato, and pastries at the adjacent BomboBar, which is accessible from the east side of the restaurant in its own storefront on Green Street. 832 W. Randolph St., 312-492-7775
Hugo’s highlights its daily catch with fried oyster sliders.
Chicago’s seafood trend continues with three buzzy new gourmet destinations for fresh fi sh. Chef Matt Danko’s modern coastal menu focuses on small plates like gin-cured salmon and pickled mussels at Sink/Swim (3212 W. Armitage Ave., 773-486-7465). At Wixter Market (2110 W. Division St., 312-248-2800), it’s all about sustainable seafood frozen at the peak of freshness. And Gold Coast institution Hugo’s Frog Bar & Fish House (1024 N. Rush St., 312-640-0999) is the new home of a luxe oyster shucking station featuring dailychanging East and West Coast varieties.
The Terlato name is synonymous with luxury wines and spirits—and now gourmet foods, with the launch of Terlato Kitchen. “People always said [of our family meals], ‘This is such a great recipe, can you share it with us?’” says John Terlato of the inspiration to create the line. It draws heavily on family recipes for its pomodoro, vodka, and arrabbiata sauces, and ventures into the sweets arena with Wisconsin maple syrup (SHOWN) and Napa Valley strawberry preserves. Available at all Mariano’s stores and at terlatokitchen.com
Photography by: PHOTOGRAPHY BY © JOCELYN DELK ADAMS (CARAMEL CAKE); YOU ME US NOW (SINK/SWIM); GALDONES PHOTOGRAPHY (WIXTER MARKET)