Gaijin is a cool, hip-vibe, casual, and modern Chicago West Loop restaurant showcasing  familiar but yet re-invented flavors of okonomiyaki, yakisoba, korokke, and kakigori. The word "Gaijin" means a foreigner in Japanese and it is often used to call expats living in Japan. Chef Paul Virant marries his Midwestern New American flare to the Japanese street food staples by drawing his time living in Japan with his family immersing in the food culture to his interest and specialty in pickles.

We love authentic food but we also love how chefs from different cultural background can elevate flavors of other cultures through techniques and their own style of cooking. This restaurant concept and execution is truly exceptional, converting a person like me who doesn't normally like okonomiyaki or yakisoba to a lover. Gus has always been a lover of these dishes but no matter where I tried them on different occasions even in Japan or when I make them at home following someone else's recipe, it never hits the spot like Gaijin. As a bonus, Chef Paul Virant publishes his Osaka-style okonomiyaki recipe for you to try at home. Check this recipe out!

Charcuterie board is one of the most simple fancy dish you'll ever have to put together since most of the cooking is already done. It's a go-to snack at parties and a boogie appetizer at high-end restaurants. The focus is primarily on the ingredients and the serving utensils, while composition is key to elevating the spread to an almost art-like canvas. Many have tasted a number of variations of this popular platter and probably put together the ingredients a couple of times.  For those who are new to the charcuterie world, perhaps this is the time to create your very first board.  This article will walk you through on how to create a simple but chic charcuterie board that will surely impress you and your guests!

The best kind of snacks are usually the salty ones and this subtle marbling of short rib is the perfect vehicle to create a taste-bud bedazzling beef jerky that will keep you coming for more. Inspired by Ninja Air Fryer original beef jerky recipe, this reduced sodium version (let's be cognizant of our blood pressure here) is effortless in execution. The marinade should thoroughly coat each thinly slice of beef and impart a well balanced flavor profile.

Awestruck and mind-blown, Bruce Sherman's North Pond is unbelievably creative and technical. The flavor combinations created from seasonal ingredients are truly reflective of the master craft and research taken to create such mind tingling dishes. The degustation experience left us in tears of joy as we were bombarded with the superbly executed dishes, one after another.

Contact Info:
(773) 477-5845
 ​http://northpondrestaurant.com/

Classy, cozy, friendly, the All American Club diner in the heart of Chicago's Gold Coast neighborhood brings back the Art Deco timeline with a sophisticated modern touch. As part of the BOKA group's portfolio of restaurants, the reputation placed the establishment with high expectations which were successfully met through out our dining experience, from the individual staff interactions to the execution of the re-envisioned classic dishes and the artistry in the cocktails. Join me, your host Jenny, as I explore one of the swankiest restaurant in Chicago.

Contact Info:
 (312) 586-2150
www.somersetchicago.com