We were seated in a front room that was tucked away from the bar and the main dining room. I loved being in this intimate space because it really made the whole experience feel relaxed and not rushed, even on such a busy night.
Executive Chef Michael Sheerin (Blackbird, Trenchermen) created an elegant menu of small plates meant for sharing. We started our night with a dish I had been told was a must-try, the pork cracklins. These were really pork rinds on crack and were topped with a generous portion of parmesan and rosemary. Each bite melted on your tongue!
|Gnocchi with Braised Pork Shank|
At this point in the meal, we were both stuffed. However, the table next to us ordered a plate of homemade short rib ravioli and we immediately were hungry again. We were so happy we ordered this dish because it ended up being our favorite. Each delicate ravioli was stuffed with braised short rib and topped with homemade pasta sauce, and sheets of fresh cheese. The pasta was delicious and the cheese really helped to amplify the flavor of the short rib.
|Braised Short Rib Ravioli|
|Blood Orange Limoncello|
671 N. St. Clair St.
Chicago, IL 60611