Kahan chicago

His experience includes the defense of tort claims as well as breach of contract and insurance matters. From incident response through appeal, he handles all phases of litigation throughout state and federal court in Illinois, including over a dozen trials and nearly three dozen appeals. Prep Time. Grease a square tin 22cm x 22cm with butter and dust with flour. Then line with parchment paper. Place the butter and sugar in a large bowl and cream together until the sugar has dissolved and the mixture i.

Muddle the ingredients together. Double strain into a rocks glass. No need to show off talent when there are plenty of businesses to run, cooks to mentor and hungry mouths to feed. He later moved over to work as a line cook for Rick Bayless when Topolobampo opened in , and was promoted to sous-chef in just a year.

In Kahan was recruited by Donnie Madia, then a bartender, manager and restaurateur-in-training about to open his first restaurant, Blackbird, which would offer upscale food but be open to everyone. It was the first restaurant of its kind in Chicago — and one of the first in the country — well ahead of the trend that celebrates chefs front and centre in more casual spaces. Year after year, Blackbird and its chefs reap nominations and awards for exceptional food, design and service.

It has also retained its Michelin star for the past few years. Where Blackbird entertained a business professional-meets-special occasion affluent foodie crowd, avec quickly became its younger, hipper sibling.

We just want to do what we do well and be happy. Kahan and chef de cuisine Cosmo Goss have kept the menu of-the-moment relevant. I gobbled the signature pork rinds, at once crackly and gossamer, savored the feral nuttiness of Serrano ham from Spain, and marveled at the pleasingly chewy texture of beef heart tartare. In a nod to current tastes, though, the seafood and especially the vegetables dishes kept equal pace.

Creations like spot prawns vivid against ramps, hazelnuts, and citrus or charred cucumbers contrasted by lush burrata, walnuts, and the Yemeni hot sauce called zhoug showed a kitchen engaged on every level of the food chain. A hot, light waffle served with butter and jam for dessert came off as the sweet intersection Europe and the Midwest, an ideal and appropriate finale.

I groaned. Then I gave in and soon understood: This wintry concoction is also a genius construct, more in the trendy toast category than a true sandwich. The sprouts fry to fluttery crispness before being heaped atop grilled toast with milky stracciatella cheese and hazelnuts.

Drizzles of olive oil and lemon honey bind the flavors. Each bite includes crunch and gush. Above: Brussels sprouts fett'unta; Below: Wild salmon and madai snapper crudos and orecchiette with broccoli rabe and stuffed pappardelle with milk-braised pork, all at Nico Osteria. He reboots the combination of orecchiette and broccoli rabe by subbing hunks of the traditional pork sausage with a lighter version made with big-eye tuna.

His crudos shimmer with acidity. He solves the riddle of swordfish, so often served dry and mealy, by wrapping thin slices involtini-style around a farro stuffing and grilling the whole affair.

The splendor carries right through to the astounding gelatos for dessert. Pastry chef Amanda Rockman is about to leave the restaurant. The setting: a wholly engineered midcentury diner with the requisite round metal stools, wood paneling, and mottling of tiny brown and white tiles that recall school cafeterias of yore. They look sturdy enough, these Anaheim peppers that are spackled in batter, resting in a moat of thick tomato-serrano broth, and decorated with petals of shaved chayote squash.

Comparisons to fried squash blossoms are inevitable. The flagrant employment of chiles and the nervy combinations collards fill tamales; muenster adds its distinctive funk to a ham, cheese, and egg torta may jostle the brain, but ultimately the speedy service and the nap-inducing comforts do fulfill the usefulness of a neighborhood diner, albeit one geared toward the flocking hipsters of Wicker Park.

Avec does not accept reservations; every evening it begins dinner service at p. My buddy and I arrived at on a recent Saturday and snagged the last two available bar seats.