From unbeatable beef pho at HaiSous to apple cider everything at All Seasons Orchard, here are some of our favorite eats from September....
My Mother’s Housemade Beef Pho at HaiSous (1800 S. Carpenter St.)
As someone who’s not a card-carrying member of the brunch club—don’t you dare stand in the way of me and my morning cup of joe, though—my pick of this brunch dish at the recently opened HaiSous from husband-and-wife team Thai and Danielle Dang in Pilsen carries extra weight. Inside this big, steaming bowl of the traditional Vietnamese dish you’ll find bouncy beef meatballs, tender bits of tendon, and thin slices of brisket and rib-eye, paired with a wonderfully aromatic broth. Underneath it all are toothsome rice noodles. Tear off bits of the fresh herbs served on the side and throw those into the mix along with a dollop of the house-made sriracha. I wore the inevitable spots on my shirt from those noodles slapping back in the bowl as a badge of honor for the rest of the day and you should too. —Lisa Shames, Dining Editor, CS Magazine @lisashames
There are few dishes that you try during a first-time visit to a restaurant that urge a repeat visit in the very near future (i.e. the next day?), but this month I'm happy to report one: the smoked chicken from City Mouse. Chefs Jason Vincent and Ben Lustbader smoke whole chickens, which they then break down and finish on the grill before serving with basmati rice that has been flavored with spiced cashews and a braised peach sofrito. My favorite part? The texture—the plate also features a super crunchy cabbage salad and puffed wild rice, ensuring each bite is as exciting as the last. —Nicole Schnitzler, Online Contributor, @writetoeat
It doesn't get breader—er, better, than the seriously delicious dough at the dana hotel's posh street-level seafood spot, Portsmith, where executive pastry chef Chris Teixeira's selections include the Cheddar Parker House Roll with Old Bay butter (emphasis on "Old Bay butter"), a Bonita Flake Sourdough with black garlic butter, and top-notch Nori Ciabatta with wasabi butter. Add the Smoked Salmon & Caviar Laminated Brioche into the mix and you've got some serious flour power.—Stephen Ostrowski, Associate Editor, @stephen_ostrowski
It's fall, and that means one thing: apple cider! I travelled outside of the city to All Seasons Orchard to corn maze, apple pick, and eat their truly amazing apple cider doughnuts, made on-site at their giant bakery—and finished it off with a sweet apple cider slushie from the cider mill (where you can actually watch them press and make the drink). It wouldn't be fall without it. —Alex Shebar, Online Contributor, @alexshebar