Photo Courtesy of El Che Bar
Fire—it’s been mankind’s most elemental cooking method for thousands of years. It must be deep in our DNA, because some of our most satisfying meals are still cooked over an open flame. These local restaurants appreciate what fire can do for the flavor of a dish; in this feature, we highlight the way some of our favorite eateries interpret fire, using wood-burning grills, table-side churrascurias, robata grilling, charcoal, smoking, and roasting to achieve mouthwatering results.
El Che Bar {845 West Washington Boulevard; 312.265.1130}
The cookery at El Che Bar is inspired by the grilling culture (okay, obsession) of Argentina, drawing on the travel experiences of Chef/Owner John Manion. “I’ve been lucky enough to spend a good amount of time in Argentina, where the art of the parilla is a passion, a pastime, and national treasure not to mention a way of life,” he says.
Signature dishes: Guajillo-Rubbed Swordfish with tomatillo salsa and tomato and watercress salad; the Rib-Eye steak, which absorbs the subtle smokiness of the coals; and plancha-seared Scamorza Cheese with wood-roasted beets and beet green gremolata.
Photo Courtesy of Arami
Arami {1829 West Chicago Avenue; 312.243.1535}
Arami celebrates the rich culinary traditions of Japan, from elaborate, traditional-style sushi to ramen and omakase. But they also have an entire section of the menu dedicated to items cooked on the robata grill.
Signature dishes: Arami’s entrees span a range of meat-loving and vegetarian options, like Butu Hara (Berkshire pork belly with gochujang), Tako (Spanish octopus with black garlic oil and red onion), and Maitake (mushrooms with black sesame and umeboshi).
Photo Courtesy of Roka Akor
Roka Akor {456 North Clark Street; 312.477.7652}
Roka takes its name from two Japanese words: ro, meaning hearth, and ka, which stands for a burning fire and projecting energy. “The hearth at Roka is a gathering place where people socialize and take in the ambiance,” says Chef Ce Bian.
Signature dishes: Roka Akor specializes in contemporary robatayaki-style Japanese cuisine, which literally translates to “fireside cooking.” Their most popular dishes include the Yuzu Miso-Marinated Black Cod, the Lamb Cutlets with Korean spices, and the Asparagus with wafu dressing. Also try Roka’s A5 Wagyu steaks, which are grilled on the robata to enhance the marbled meat with smokiness.
Tango Sur {3763 North Southport Avenue; 773.477.5466}
Proper grilling technique is of the utmost importance in Argentine cuisine. Tango Sur uses a traditional tableside grill for its meats. “The way we grill is very important in Argentine cooking,” says Owner Sergio Di Sapio.
Signature dishes: Grilled meats can be ordered à la carte, and are served with chimichurri, a typical Argentine sauce made with herbs and garlic. Tango Sur serves everything from short ribs to a half chicken and sirloin, skirt, and strip steaks butchered in-house. To get the whole shebang, however, order the Parrillada—a mixed grill including short ribs, flap meat, sweetbreads, chorizo, and blood sausage; all served with chimichurri.
Kizuki Ramen and Izakaya {1482 North Milwaukee Avenue; 773.270.4150}
Grilling and roasting may not be the first things that come to mind when thinking of the Japanese food served at a ramen and izakaya restaurant, but at Kizuki, using oven-roasting techniques—some of which take hours—is the way this eatery delivers seriously bona fide flavor, Japanese-style. Kizuki gets their genuine flavors by using high-quality, imported Japanese ingredients and following original recipes.
Signature dishes: “Our Pork Chashu goes through fire three times—from searing to baking, finally being grilled right before serving to create the most authentic Japanese flavor possible,” says Yu.
Photo Courtesy of ZED451
ZED451 {739 North Clark Street; 312.266.6691}
Brazil’s tradition of churrascaria is the idea behind ZED451, where wood-firing is done on skewers. Though their menu calls on flavors from around the globe, the grilling process is at the heart of everything they do. Executive Chef Andrea Williams says, “We try to cook as many items as we can this way because the flavor is so amazing.”
Signature dishes: Sausages, lamb, pork, beef, chicken, and duck.
Smoke Daddy {1804 West Division Street; 773.772.6656}
Is Chicago the new barbecue mecca? It will be if Smoke Daddy has anything to do with it. For more than 20 years, they’ve been turning out award-winning barbecue from their smoker, “Lil Red.”
Signature dishes: Smoked meats are the star of most of the dishes at Smoke Daddy. Try The Daddy-O, with smoked sliced brisket, smoked provolone, Smoke Daddy mustard “q” sauce, and beer-battered onion rings. The ribs and pulled pork sandwiches are also a must.
Photo Courtesy of River Roast
River Roast {315 North LaSalle Street; 312.822.0100}
Executive Chef John Hogan is behind the all-American, rustic fare on the menu at River Roast. Like its name suggests, River Roast’s specialty is roasted meats carved tableside. “Overnight roasting gives a chance for flavors to marry,” he says.
Signature dishes: Porchetta, whole suckling pigs, slow-roasted beef, and pork shoulders. “Anything that likes the low-and-slow cooking method is perfect,” says Hogan.
Note: For the full list, and more details, pick up our Holiday Issue, on sale now at Walgreen’s and other local stores. Also, keep an eye out for our upcoming Spring 2017 issue, which will be released soon.
By Rebecca Treon, Editor
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