Graham Elliott

This weekend I had a mini family reunion with the women of my family. Everyone came in to Chicago so the pressure was on for me to pick good dining spots. Friday night we went to Hub51 which was dependably delicious, and I chose to go to Frontera Grill on Saturday. To make a very long and painful story short, two of Frontera's hostesses gave me horrible advice to just show up at 6pm for a table. When we did, the wait was three hours. Ten minutes after they opened, the wait was three hours. Okay, so that wasn't that short... anyways... my cousin had suggested Graham Elliot and low and behold they were able to seat the five us right away. They graciously and politely were able to accommodate us on a busy Saturday night. Take notes Frontera - I don't go around town saying you were my favorite restaurant and then come in to see a snotty, rude hostess look at me like I'm from Mars when I ask for a table.

Back to Graham Elliot! Interior was minimal but the organic tones and exposed brick walls paired well with natural decorations of bundled sticks and gourds. First up: cocktails. I'm usually one to experiment and try a few different varieties, but not when I encounter such a perfect cocktail. The "Blueberry Hill" includes Hendrick's gin, blueberry compote and a newcomer for me - creme de violette. I'm always a fan of blueberry, but this was unlike any blueberry concoction I've had before. My cousin Venessa was a big fan of the "London Calling" as well. Now for food. As a preview of the interesting and fun food to follow, GE started off with a bang serving us truffle oil-infused popcorn instead of the usual bread. This popcorn is legitimately addictive. When combined with the martinis, it is just lethal.

Even though I was tempted to do the tasting menu for $75 (NOT a bad deal at all once you taste this amazing food), I declined and ordered the sweet potato bisque. This was not your average soup. The bisque was poured table side over a big marshmallow, chipotle jam and corn nuts. Yep you read that right, corn nuts. The combination of creamy and crunchy was amazing. Next course: I split the scallops and the duck ravioli. The duck ravioli was great, but the scallops were to die for. As perfect as scallops can get in my opinion. But I did have one regret... my cousin Susan ordered the Wisconsin Cheddar Risotto and when it came out with Cheez-its on top, I immediately had to have a bite. Cheez-its? For all you Top Chef fans, it reminded me of the vending machine challenge - looks like snack food can truly be gourmet if you do it right.

And last but certainly not least, dessert. The "Caramel Heirloom Apple" was like a deconstructed apple pie with shortbread cookie, rings of apples, toasted nuts and caramel that combine to make the most delicious bite. I'm actually still thinking about how fresh and sweet that yummy dessert was. Finish it off with another Blueberry Hill and that was quite the delectable meal. I love food that isn't taken too seriously, and not only is Graham Elliot's food amazing, but it's clear he is having as much fun making it as we are eating it.

Cheddar Risotto - complete with Cheez-it garnish.