Chicago 2010 Official Destination Guide - (Page 44)

CHICAGO’S CHARACTER white cotton headband catching his sweat and tears and long black hair, save for one lock that curls over like Superman’s. “Fire one scallop! One pork belly! One duck!” Someone in the kitchen of the literal hotspot Perennial yells as orange flames and steam burst from the pan where those scallops got their caramelized crust. At sister restaurant Boka, the air often smells softly of earth and nuts from lightly sautéing black truffle mushrooms and farmer’s market vegetables, sweet like candy. This is Chicago’s culinary scene at its best, rich with passionate chefs, flavorful ingredients, inventive dishes, and top-notch restaurants that keep diners coming back for more. 44 Convention & Tourism Bureau CULINARY Ryan Poli leans over a plate of plump scallops, drizzling spoonfuls of an oxtail stock he reduced to velvet, his 

Table of Contents for the Digital Edition of Chicago 2010 Official Destination Guide

Chicago 2010 Official Destination Guide
Contents
Insider Information
Must-Do Changes
Coming Events
Affordable Chicago
Chicago Like a Local
Chart Your Culture Course
Chicago's Culinary Character
Downtown Hotel Map
Accommodations Listings

Chicago 2010 Official Destination Guide

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