Following the Mamie Taylor’s barrel aged Manhattan was the perfect welcome cocktail for Chef Jeff Koop’s Chicago Steakhouse Pop-Up that I recently attended. This themed dinner celebrated the steakhouse as we know it in Chicago, going back in time to the 1930’s forward.
The meal started off with a selection of Hors d’Oeuvres Circa 1987 with crab cakes, smoked quail eggs, foie gras on toast, deep fried mac n’ cheese, oysters on the half shell
The Wedge Salad with Iceberg lettuce, blue cheese, grapes, bacon-walnut praline
Lobster Ravioli with tomato concasse, asparagus, basil, lobster veloute, an outstanding dish.
45 day Dry Aged Beef Striploin with AAA Alberta beef, spinach, yukon gold potato, king oyster mushroom, red wine jus, assorted condiments; perfectly cooked with a modern twist.
Upside Down Pineapple Cake with amarena cherry, almond, milk sorbet, delicious dessert.
By: Richard Wolak