The BF and I stopped in on a weeknight when the place was buzzing with the post-work happy hour crowd taking advantage of their raw bar specials including $1 oysters and $2 lobster or shrimp cocktail.
We both ordered glasses of wine, but they also have a lengthy list of house and classic cocktails, as well as draft and bottled beers. The food menu is pretty huge, so I suggest having a game plan. We decided to split several starters and then move into entrees and a dessert. Our starters included the daily cheese plate with blue, cow's milk, and cheddar cheeses. For $18, one would expect much more cheese and not just three tiny chunks. There were more accompaniments (honeycomb, nuts, jams, bread, grapes) than cheese. The second starter, a shaved Brussels sprout Caesar salad performed better. What it lacked in originality it made up for in flavor. The tempura-fried anchovies on top are not for the faint of heart.
|Shaved Brussels Sprouts Caesar Salad|
For our main courses, we split the grilled salmon steak with wild mushroom risotto, rapini, and saffron-toasted chili foam, and the whiskey-braised short rib with toasted spaghetti squash, Parmesan, and a toasted walnut sweet and sour sauce. First, the salmon. We enjoyed the choice of a salmon steak vs. a filet as it was meatier and more substantial. The risotto was delicious but the wetness of the foam, risotto, and oil from the fish made everything sort of morph together.
|Grilled Salmon Steak|
|Puffed Wild Rice Krispie Treat|
My overall opinion of the dinner menu items I tried is that less is more, (unless you're talking about that cheese plate). I felt some of the dishes were trying to accomplish too many flavors or textures, resulting in a sloppy appearance on the plate and too much blending of dish elements. While some components were well-executed (chickpea pancake, short rib), I think there is room for improvement and simplicity.
Note: my meal at Hubbard Inn was complimentary; however, all opinions expressed are my own.
110 W. Hubbard St.
Chicago, IL 60654