How do you find Chicago's most Chicago restaurant? You begin by taking the world's best decision-making device: the bracket. Then you combine it with Chicago's best device to represent its messy, opinionated landscape: the ward map. Some have called this pursuit "patently absurd." We humbly disagree. By taking our logic above (bracket + ward map) and extrapolating it into a larger, totally airtight algorithm, our computers have found a winner for the title of Chicago's most Chicago restaurant. See the finalists and read more about the search here. Below is one of the finalists. Gabrielle Darvassy was tired. Tired of the grind her 20 years in a corporate job subjected her to. Tired of the homogenous food options in her adopted neighborhood. Tired of having to make the trek to the other side of the Loop to procure any kind of quality goods and services. Looking back, the layoff from her 9-to-5 seems to be a blessing in disguise. “People have to like what they’re doing, and they have to feel fulfilled,” Gabrielle is fond of saying. She began selling nutrient-packed smoothies at the 61st Street Farmers Market, and soon, together with her husband, she opened up B’Gabs Goodies (6100 S. Blackstone Ave.), a raw vegan eatery, on a quiet stretch on the border of Hyde Park and Woodlawn. Not the first place someone would think to serve food that’s been made with absolutely no animal products (not even butter!) nor heated to above 104 degrees. Doing this helped put Gabrielle’s beliefs about food to the test. When she talks about food, she uses the word love, a lot. Food, she says, gives the body energy, but the people who make it also imbue it with energy. “If the people who make it and bring it to you aren’t in love with it, it’s not going to be good for you.” To that end, she procures all her produce from one vendor, who she knows loves what they do. “So everything we make from beginning to end is lovely. I’m not about to put in that type of work [without love]. I did that for 20 years.” A commitment to the neighborhood Gabrielle and her husband live in Hyde Park, where he grew up. Their home is close to the border of Woodlawn, which is known as one of the city’s “food deserts,” meaning it’s a trek to a good grocery store or any other source of unprocessed whole foods. And though Hyde Park, as the home of the prestigious University of Chicago (and our current president), holds considerably more options than Woodlawn, they’re not necessarily healthful ones. At least, not by her standards, which—besides vegan fare—include foods made without soy or gluten. Noting how reluctant business owners were to invest in her neighborhood, Gabrielle decided to keep her endeavor close to home. Though she knew she would be more profitable north of the Loop, it was important to her to show faith in her community, knowing that, just as she has to make the drive up north for certain things, Northsiders would make the drive south, if what she was doing was viable. “If you want your community to be better, you have to do the work in your community,” she says. A community that keeps coming back On our visit, we almost drove right past B’Gabs Goodies’ door. It shares the block with what looks like a warehouse on one side of the street and an empty industrial lot on the other. The address on its Facebook page adds the parenthetical “(green door)” after the address, the tiniest clue to locating it. “People find us by word of mouth,” Gabrielle tells me, once I’ve found my way in. “They feel like it’s a vegan speakeasy.” In fact, the only publicity they’ve ever done since they opened in 2011 has been running a Groupon and doing stories with any interested publications. And yet, they have a loyal following, which Gabrielle calls “small but mighty” and is growing exponentially. Two U of C students chatted at a table next to us, recognizing a former professor who walked through the doors. Four women came in and out for a to-go order. A father and son shared a meal as we left. “I love this place!” the boy proclaimed—to everyone. And all the while, the staff hustled to get a catering order prepped for a community photography show next door. Perhaps one of the best examples of the love they’ve engendered in the community is the gleaming—and pricey—Norwalk juicer a customer gifted to them. “It’s magic,” Gabrielle says. Vegan delicious B’Gabs Goodies’ prep “kitchen” is an approximately 3-foot-long stainless-steel counter in a nook behind the cash register. They prepare food without heat, which is believed to break down the nutrients and good energy in food. It’s basically cooking without cooking. I must admit, learning this gave me some trepidation. My previous experience with raw vegan food was similar to that of any lifetime carnivore: my meal was so bland I barely remember it. The menu at B’Gabs left me stumped: tacos made with seeded nacho “meat,” pad thai salad with zucchini and carrot “noodles,” jicama “fries.” As someone who’s averse to many processed foods, I’m naturally suspicious of any food whose name is in quotation marks. So I approached this from a culinary standpoint, sampling the cuisine the way I would any that I hadn’t much experience with. I opted for the classic burger. Gabrielle shuns all soy products, as well as fake meats such as seitan, because she, and many of her customers, are suspicious of GMOs. While I was expecting a one-note dish, this burger turned out to be a medley of flavors. The crisp onion “bread” was balanced by a savory seed patty and brightly flavored housemade ketchup. A pile of kale filled the rest of the plate, its bitterness ameliorated by the sweet tang of the accompanying dressing. To wash it all down, I chose the Fiji Hammer Time smoothie: peaches, strawberries, and bananas, boosted with maca root and yohimbe bark. I’d walked into B’Gabs feeling a little run down, tired or perhaps coming down with a cold. I left, literally, with a skip in my step, so energized that I almost forgot to pay for my meal. A slight buzz rang through my body—was it the seeds? The yohimbe? The Norwalk juicer’s magic? No matter; it was the richest vegan meal I have ever tasted. Teaching someone to fish Gabrielle’s mission is not only to provide healthy food for people in her community, but also to create lasting changes in the way they eat. “The only way to do that—regardless of economics—is to teach them how,” she says. To that end, she and her staff teach “uncooking” classes and workshops, helping people incorporate raw foods in their diets. They also dedicate half the space to a herb and spice shop, with more than 300 varieties of plants, all lovingly sourced. They all have healing properties, if that’s your thing, which Gabrielle believes doubles down on the nourishment her food provides. Most of the herbs and spices are packaged, if not harvested, by staff, and all were selected because, not only do they make food taste better, but they’re also known to have some kind of effect on health. The yohimbe bark in my smoothie is believed to ease depression—and improve the libido (rawr)! “A lot of people come to me when they’re sick and have exhausted all options,” Gabrielle says. Or, as the restaurant’s motto states: “It’s not the food in your life, it’s the life in your food.” Photos by Timothy Burkhart, GrouponRead More
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For most foodies, pumpkin is the quintessential taste of autumn. It starts with the first sips of a pumpkin latte and lingers to the last slice of Thanksgiving pumpkin pie. But those nutmeg- and sugar-laden iterations aren’t the only forms that this fall flavor can take. At Chicago's Michelin-starred restaurant Longman & Eagle, Chef Jared Wentworth incorporates pumpkin into every course on the menu, using savory spice blends, exotic oils, and other ingredients to alter the taste. He shared with us tips for pumpkin dishes that are savory, sweet, and snacky, as well as some drinks to pair them up with. THE WHOLE PUMPKIN For Longman & Eagle, pumpkin flavors aren’t just to incorporate seasonal ingredients; it’s also just a way to clear their gardens. “The day after Halloween, we throw all of the old pumpkins out into the yard,” Wentworth said. “And usually those sprout up into a whole batch of new pumpkins the next year. So now we’re just trying to think of ways to use all these pumpkins we’ve got.” It isn’t hard for Wentworth and his staff to find new ways to use up their stash of pumpkins. “Our menu changes up to 26 times a year,” he said. “So when we take an ingredient, we usually do about 15 iterations of the same flavor.” He uses everything except the rind, using the smaller pie pumpkins for their sweeter, more vibrant flavor. While he says that canned pumpkin can be used in a pinch for baked goods, he recommends buying and roasting your own pumpkins for savory dishes. THE SAVORY Most of Chef Wentworth’s pumpkin dishes fall on the savory side of the spectrum. “Last year we did a really good pumpkin risotto with duck confit,” he said. “It’s hard to think about when it’s 100 degrees outside, but this year we’ll probably end up using it in things like savory custard and even making pumpkin pickles for garnishes.” He eschews the classic mix of cinnamon, nutmeg, and cloves, and instead seasons his dishes with a blend of 32 Arabic spices called ras el hanout, which translates to “top of the shelf.” Once the pulp is blended, the creaminess of the resulting roasted pumpkin easily lends itself to sauces. Wentworth recommends using it in bisques, risottos, ravioli, or his personal favorite, pumpkin and chanterelles. And to compound autumn flavors, he sometimes even creates fall-centric dishes such as pumpkin elotes served with pickled cranberries. THE SWEET The secret to Wentworth’s pumpkin sweets isn’t sugar, and sometimes it isn’t even roasted pumpkin. It’s pumpkin-seed oil. He tops donuts with a pastry cream anglaise sauce made with pumpkin, or even just a simple splash of pumpkin-seed oil to give it an earthy, pumpkin taste.Making your own oil would be extremely time-consuming, and not cost efficient, so instead he buys Austrian brands of pumpkin-seed oil from high-end olive-oil stores. He does create more traditional pumpkin recipes as well. He bakes different riffs on pumpkin breads for the daily brunch, incorporating different seasonal ingredients to play up fall flavors. THE SNACKS When a pumpkin gets cracked open, Wentworth won’t toss the seeds. Instead, he incorporates them into a variety of dishes. For the house pepitas, he and his team brine the seeds for a day and then rehydrate and fry them until they are crispy and salty. But they aren’t just in sweets. The chefs also fold them into desserts such as the pepitos brittle or as garnishes atop their donuts. THE DRINK PAIRINGS “Whenever I think of pumpkin drink pairings,” he said, “I think apple.” He recommends pairing both sweet and savory pumpkin dishes with spiced apple toddies. Those looking for less fall flavor—I can’t imagine why— should instead pair their dishes with Belgian white ales or bolder pinot noirs. Photo: © Clayton HauckRead More
1. You have your pick of beaches—and beach activities. You can spike a volleyball at Foster Beach, attend an impromptu dance party at Kathy Osterman Beach (aka Hollywood Beach), build a sandcastle with youngsters at Thorndale Avenue Beach, or crack open a book while perched on a rock at Berger Park Beach.Photo courtesy of Edward Stojakovic, Flickr2. You might learn a new language. Thanks to a continual influx of immigrants from countries including Sweden, Ethiopia, Bosnia, and Mexico, Edgewater’s streets reverberate with a multitude of languages and dialects.3. You can brush up on your history.There are nine neighborhood buildings listed on the National Register of Historic Places, including the Edgewater Beach Apartments. It’s the sole remnant of the famous Edgewater Beach Hotel complex, which in its day famously hosted American presidents and Hollywood movie stars.Edgewater Beach Apartments. Photo courtesy of JohnPickenPhoto, Flickr4. You can explore the Lakefront Trail. Depending on your point of origin, the vehicle-free path begins or ends in Edgewater at Sheridan Road and Ardmore Avenue. Hop on your bike, lace up your running shoes, or grab your skateboard and zip along the paved path past Lake Michigan and sprawling greenery.5. There are neighborhoods within the neighborhood. Did you know that the bustlingly independent Andersonville is actually a sub-neighborhood of Edgewater? The same goes for the historic Lakewood-Balmoral corridor, the tree-lined Edgewater Glen, and the Lake Michigan–adjacent Edgewater Beach.6. You can make a new four-legged friend.With a dog beach carved out just north of Foster Beach and plenty of pet-friendly housing, the neighborhood boasts a large population of canine residents.Photo courtesy of Steve Stearns, Flickr7. It’s easy to get there. Bryn Mawr Station. Photo courtesy of Thomas Anderson, FlickrThe Red Line hosts four stops (Berwyn, Bryn Mawr, Thorndale, and Granville), the Broadway bus snakes along the diagonal corridor, the Clark Street bus weaves through Andersonville, and several buses along Sheridan deliver residents north to Rogers Park, south past downtown, and lots of places in between.8. It’s packed with great local businesses.Along its corridors, you can find a charming mix of shops: everything from boutiques and fitness centers to cafés and eateries. To see some of our favorites, check out Groupon’s exclusive collection of deals from Edgewater businesses.Read More