MODA Digital wishes you a happy spring

Dear readers,

As flowers begin blooming and familiar faces populate the quad, we wanted to take this moment to wish you all a happy spring with a photoshoot collab we did with BITE.

Spring is for celebration

Ally, Nick, Nathan, and Trin grace us with their sweet treats

The cherry on top?

It’s getting hot outside :)

Your trusty Editor and Chief,

Sofia

This is a collab with BITE

Your Guide to Chicago Restaurant Week 2023

Chicago Restaurant Week is finally here, and if you are a bit confused by how it works, let me be your guide.

First, to give some context for the newbies: there are three different price points - $25 for lunch or brunch, and $42 or $59 for dinner. Depending on the quality of the restaurant, these prices will change. For each price, there is a set menu that often includes an appetizer, main course, and dessert. Some restaurants will even substitute the dessert for drinks, but typically beverages are not included.

The event runs from January 20th through February 5th. There are over 350 restaurants participating; check out the list here! The Choose Chicago website even makes a note of which restaurants are minority-owned and women-owned.

Now, some tips for choosing the best place to get a bang for your buck. Number one: always look at the menu before booking. When I choose a restaurant any other week, I will typically go off the cuisine, reviews, and ambiance. For restaurant week, however, I make sure I look at the menu in detail. Since there is a fixed menu with limited options, I may find that even if I like Italian food, I won’t actually like the two types of pastas they’ve placed on the menu.

Along with that point, decide how much diversity of choice matters to you: do you want to be able to choose from a selection of different appetizers, or do you want your choice to be limited so that you’re not overwhelmed? After all, you are only allowed to pick one plate from each course.

Vodka Rigatoni

From Trivoli Tavern

Additionally, if there’s a place you’ve been dying to try, this is your time! I recommend going for lunches because they are cheaper and still offer a good representation of the restaurant’s food.

Most importantly, however, is the comparison of the deal to the restaurant’s typical pricing (their a la carte menu). For example, Bar Esmé’s Wagyu is typically $76 but you can eat that, a soup, and an appetizer all for $59. Talk about a steal! Aba also has a great deal for both brunch and dinner, where you can get a two or three-course meal plus a drink. Cabra and Avec West Loop have five-course dinners, and Avec also includes a wine pairing for an extra $22 a person. If you want to learn more about which restaurants are an actual deal, a Reddit User made a spreadsheet to calculate which restaurants are a “Money Saver,” a “Breakeven,” and a “Losing Money” based on such prices.

Jiaozi

From Duck Duck Goat

I had a chance to get some insight from people who have experienced the start of CRW. Hailey Klinger ’23 attended Trivoli Tavern, where she felt she got a great deal for $59 since their appetizer portions were much larger than she expected. She recommends the vodka rigatoni, as it “was delicious and garlicky, and had all the right flavors.” She also enjoyed the dessert, which was a strawberry shortcake with vanilla ice cream, whipped cream, meringue, and some strawberries. Although it was simple, it was “a nice way to end after such a filling meal.” Duck Duck Goat has been hailed across the food world for having a phenomenal restaurant week menu this year, which Klinger confirmed. Since it was six courses, it “gave you a variety of flavors to try.” Plus, they feature a regular menu and a vegetarian menu so as to not exclude anyone from the experience. She recommends the beef and broccoli, the jaozi potstickers, and the green beans.

Yellowtail Sashimi and Crispy Spicy Tuna Maki

From Roka Akor

Erin Cesmeli ’24 attended Roka Akor for the first time in anticipation. She had heard many good things from friends but was unfortunately let down by the entrée, the wagyu sirloin. She explains that she “wasn’t a fan of the texture and the chewiness of the meat.” Her chocolate cake also came out lukewarm instead of hot which she was disappointed by. Yet, she enjoyed the first course, the yellowtail sashimi and wagyu kimchi dumplings, as well as her friend’s dessert, Ube pot de Crème. “Overall,” she says, “[it was a] good restaurant, but slightly overhyped and overrated. Based on the price point of the individual items on the a la carte menu, I’d say it was a good deal even though the steak was a major letdown.”

Turkey Burger and Wrightwood Salad

From Remington’s

Personally, I enjoyed lunch at Remington’s for $25. The food was incredibly filling and tasty. I had the tuna poke, the turkey burger, and the Nutella brownie. I enjoyed everything, and would return to eat their award-winning mac-n-cheese or for their happy hour. I would certainly list this as a “money saver” based on the a la carte prices.

CRW goes by fast, so make your reservations and have fun!

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Cover image via

Sunday Stories 1: A Vegan Take on Japanese Soufflé Pancakes

As I finally experience a suburban lockdown (read: a full-sized, fully-equipped American kitchen), I’ve been compelled to get back to the ~~experimental cooking I used to do in high school. Sweets were always my go-to because, well, I was a sleep-deprived teenager. And while my mom is a wonderful cook, the precision required for baking causes her more stress than anything else. So, in an attempt to make the most of this time at home, I’m spending each Sunday with a brand-new (to me) recipe and review. Just for you!

I’ve been watching a lot of Midnight Diner: Tokyo Stories on Netflix, and while I won’t be making fish-sausage American dogs (similar to corn dogs), I was thrilled to see a different Japanese, American-esque recipe on my YouTube recommended page: soufflé pancakes スフレパンケーキ! We’re easing into the Sunday stories with this recipe, as pancakes (and their many varieties) are a typical weekend morning treat for many of us.

This Sunday (January 17th, 2020) was the perfect morning for this recipe as snow covered the Chicagoland area overnight, leaving me with no choice but to stay inside and indulge. The classic version of this recipe involves the whipping of a few egg whites (and yolks, separately), which are what make the actual soufflé. Of course, the vegan recipe doesn’t involve any eggs which makes for a different, cakier, but still fluffy texture. If you eat eggs, the classic recipe is definitely the one you should go for for the sake of authenticity. But I’d recommend the vegan recipe when you want to make these on a whim—they’re easier to make and so so tasty. This vegan recipe from Okonomi Kitchen seems to get even closer to the original, with the addition of pastry flour and potato starch.

This vegan souffle pancake recipe is inspired by the popular Japanese Souffle Pancakes which are super fluffy and thick. This version is egg-free, dairy-free...

Mary will explain much better than I can, but I really liked making the molds for these (it took aluminum foil, a stapler, and two minutes!) and even got ~~crafty~~ by turning one into a heart shape. If that’s not your thing, the molds are optional and you can just pile the batter (which looks like biscuit dough to me!) onto the pan. This might even make them look more like the traditional, non-vegan pancakes. You essentially “bake” them on the stove, flip once, and you’re done!

What’s nice is that the only “weird” ingredient you need is apple cider vinegar, which can be replaced for lemon juice and (I think…) any other vinegar you have in your pantry. That, mixed with the baking powder and baking soda is what gives these, and any other vegan cake, their extreme fluffiness—in lieu of eggs.

This little carousel shows the process, the texture, and the heart-shaped cake of which I’m especially proud. I made the bottoms a tad bit too crispy, but they tasted great to me (and my parents). We had them with maple syrup, bananas, berries, and a bit of crème de marrons. Make these the next time you want an extra special breakfast (or dessert). Till next time!

Images via Mary’s Test Kitchen, Okonomi Kitchen, and the author.

Recipes from Obaachan: Red Bean Buns

Growing up in a Japanese household in America, I always considered both America and Japan to be my home. Whether it be in code-switching or family gatherings, I was always “mixed” - and food was no exception. Our pantry was always stocked with soy sauce and hot sauce, and meals were always served with fluffy white rice and southern sweet tea. But as my mom was Japanese, my food preferences ultimately ended up Japanese, and Japanese food came to symbolize “home”.

Indeed, going back to Japan was always a much-anticipated culinary treat - my grandmother, the best cook I know, would make endless plates of home-cooked Japanese cuisine that would be perfectly complemented with locally-made mochi. When I took a bite out of saikyo-tsuke grilled fish or chirashizushi, I knew I was right where I belonged.

Now that I’m living away from home and have more time due to quarantine, I decided to embrace cooking as a way to stay connected to my roots and feel closer to home an ocean away. I named this series in honor of my grandmother, or obaachan, who always has a smile and a recipe to share.

This is the first of a series of recipes, so stay tuned!

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Red bean buns are actually a Sino-Japanese dish. This style of buns are very common across Japan as street food, and it’s especially popular during the colder winter months. The filling is made from red beans, a classic Japanese dessert filling. In this recipe I opted to use home-made red bean paste, but you can just as easily use pre-made as well. I also used chunky paste, but creamy red bean paste works just as well - it’s all up to preference!

This is a super easy recipe, so I’d definitely recommend trying it out!

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Red Bean Buns

Makes 8 medium-sized buns・ Time: 1 hr

Ingredients

For the bun

• ⅓ cup (50 g) baking flour

• 1 ⅓ cup (150 g) cake flour* (you can use normal all purpose flour as well, but for best results use cake flour)

• ½ tbsp. (5g) Yeast

• ½ tbsp. (5g) Baking powder

• ¼ cup (30g) sugar

• ½ tbsp. (6g) vegetable oil

• A pinch of salt

• A little over ½ cup (100 ml) water

For the filling

• 1 1/3 cup (150g) red bean paste, either chunky or smooth

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Steps

1. Mix all of the bun ingredients together in a bowl. Knead the ingredients together until it makes a smooth ball. (Don’t knead it too much, because we want to keep it fluffy.) Cover with a paper towel and let rest for 20 minutes at room temperature.

2. In the meantime, boil some water in a pot that has a lid. Once the water has boiled, line a steaming tray with parchment paper and place it into the pot. You want to make sure that the water is just barely touching the surface of the tray. Adjust the water accordingly.

3. Take out the dough and cut it into 8 pieces. It should be nice and fluffy at this point. Gently roll the dough into a circle that’s around 1/8 inch, or about 0.5 cm, thick.

4. Take a scoop of red bean paste and place it in the middle into a ball. The amount of red bean paste here is up to you - just be careful not to overstuff! Fold the edges into the middle and pinch the dough where they meet. The traditional shape is a swirl at the top, but I just make them into a volcano-like shape.

5. Place the buns into the steamer basket, leaving about 2 inches (4 cm) between each - they will expand! Cover the pot and let steam for around 15-20 minutes.

6. Take them out and enjoy!

Netflix Shows for Culinary Enthusiasts

Spending time at home has inspired me to experiment with new recipes and enjoy more meals with family. On social media, food trends have surged in popularity. Some examples are the trendy Dalgona whipped coffee or more classic favourites such as banana bread or sourdough. I have always enjoyed food (who doesn’t). But, besides being consumed, food is created and shared. For some, food is a craft. For others, food means connecting with friends and family. Most importantly, though, food is fuel for all of us. These three shows on Netflix highlight the behind the scenes of food from the creation of food as art and culture to enjoyment of a dish.

1. Ugly Delicious

Ugly Delicious starring celebrity chef David Chang has become one of the most popular shows on Netflix. The title struck me at first because of its seeming oxymoron. How can delicious food be labelled as “ugly”? However, as I progressed through the episodes, it became apparent that “ugly” was meant to draw our attention to the taste of food rather than how it is prepared and where it is served. David Chang is notably known for his restaurants under the “Momofuku” restaurant groups and his collaboration with Christina Tossi on “Milk Bar.”

Each episode features a particular type of staple dish but with an examination of the meaning that people ascribe to it. In one of the episodes, he enters a conversation over whether “Domino’s Pizza” can be considered good pizza or if "tuna sashimi” can be an acceptable pizza topping. The episodes are intriguing as they prompt us to question basic assumptions about food in terms of authenticity, enjoyment, and innovation. Chang even travels to destinations such as Italy and China to taste local foods and interview chefs. Chang shows us that food doesn’t have to be 3-star Michelin to be delicious, but rather it is the fond memories and experiences that we associate with foods that make it satisfying.

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2. Street Food

Spending a part of my childhood in Southeast Asia, I developed a love for street food. Bowls of laksa, hainan chicken rice, and curry could be easily obtained at unpretentious venues known as Hawker venues. Understandably, my dad had a weak spot for street food, claiming that it was comforting in a way that high-end restaurants could not compare with. The Netflix series made me extremely nostalgic, and I would say that this is a testament its ability to incorporate storytelling with food. street food is enjoyed because it is so accessible, convenient, affordable, and tasty (of course).

Each episode is set in a different region and showcases some of the signature dishes while also showing a glimpse of daily lives on both sides of the interaction (those who make the food and those who consume the food). This series manages to draw out a major cultural element that is associated with food.

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3. Chef’s Table

This third show on the list is more focused on both the personal and professional lives of some of the most renowned chefs in the world. The route to a successful culinary career is paved with sacrifices and challenges from pressures from family life to the criticism faced by chefs who innovate and defy tradition. Watching this show revealed to me how chefs think about food. For some, art is expressed musically through sound. For chefs, art is expressed through a dish. Each dish is a work of art that they want to perfect and personalize to create a distinct flavour profile.

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Recipe of the day: Baked Apple Tapioca

Tapioca is not just for your boba tea! Satisfy that tapioca craving with this apple-licious recipe.

Baked Apple Tapioca

Serves 4

Ingredients

• 2 cups thickly sliced, pared, and cored apples (cooking)

• 1 cup boiling water

• ½ cups brown sugar, firmly packed

• ¼ cups quick-cooking tapioca

• ¼ teaspoon salt

• ½ teaspoon nutmeg

• 1 tablespoon grated lemon rind

• 2 tablespoons of butter or equivalent

• 1 teaspoon of lemon juice

Steps

1. Arrange apple slices in a dish.

2. Pour over combined boiling water and sugar.

3. Bake uncovered in a moderately hot oven of 400 f for 15

4. Meanwhile, combine tapioca, salt, nutmeg, and lemons rind.

5. Take out dish from oven and combine with mixture from 4, while adding butter and lemon juice.

6. Bake for 15 minutes or until apples are tender, stirring occasionally

Serve warm with cream. Adjust sugar to tartness of apples.

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Potentially Unpopular Opinions About Girl Scout Cookies

More than just a controversial cookie ranking, this is a special article because we have two writers teaming up for a new-to-MODA collab. That’s right: pop music-maven Joseph Wiltzer and KonMari consultant Katherine Maschka Hitchcock have curated a list that will knock both your socks AND taste buds right off. Cookies are rated according to various qualifiers on scale out of 10.

J: Both Katherine and I actually have interesting histories with Girl Scout cookies. I’m from Montreal so I’d never actually tasted any until coming to college. Before you shout “child abuse,” I promise that Canadian childhood is wonderful, even without the moist, coconut-y goodness of the Samoa.

K: This true blue American, on the other hand, had a fairly traumatizing experience with The Girl Scouts of America in which I was bullied by my middle school friends (and their moms!?!?). The campy, do-good, girl-power spirit that the GSA cultivates thus eluded me. I have therefore allied with Joseph to produce a Girl Scout cookie review wholly absent of the patriotic and empathetic attitude of the American public.

Samoas

K: Crunchy caramel goodness. I was initially skeptical, but Samoas soundly defeated my previously unmatched love of Tagalongs. This is the sophisticated man/woman’s Girl Scout cookie.

J: This is the gold standard for pre-packaged cookies. Miss me with literally anything else if there is a box of Samoas on the table, I will absolutely ravish them.

Taste: 10

Texture:10

Cookie to filling ratio: 10

Would buy: 10

Would eat if in front of me: 10

Tagalongs

K: Tagalongs are classic, timeless, and completely addictive. I would think twice about eating the entire box in one sitting just because of how filling they are, but if I did I would not be mad.

J: These were actually the first Girl Scout cookies I ever tasted and I was not disappointed. Tagalongs serve a gorgeous mix of chocolate and peanut-butter smoother than my best pick-up line [Editor’s note: *rolls eyes*].

Taste: 9

Texture: 8

Cookie to filling ratio: 9

Would I buy: 10

Would I eat if in front of me: 9

Trefoils

K: Grandma’s classic shortbread made in a factory. I’m pretty sure the first ingredient in Trefoils is butter and the second is heart attack, but you just can’t be mad at them.

J: I literally started brewing a pot of tea when I looked at this picture. Name a more iconic duo than Trefoils and black tea. I’ll wait…

Taste: 9

Texture: 8

Cookie to filling ratio: N/A

Would buy: 9

Would eat if in front of me: 8

Do-si-dos

K: The off-brand nutter butter. Unfortunately Do-si-dos are competing with Tagalongs for peanut butter supremacy, which is just not a battle they are going to win. I did, however, involuntarily eat 5 of them in one sitting. These feel like a snack where Tagalongs feel like dessert.

J: Imagine being the pretty younger sister of one of the most glamorous cookies. It’s good, but if I had to chose a cookie with peanuts, it’s always going to be Tagalongs.

Taste: 7

Texture: 6

Cookie to filling ratio: 7

Would buy: 7

Would eat if in front of me: 7

Savannah Smiles

K: Not my favorite flavor for a cookie, but the taste-testers for this article swayed me. Savannah Smiles hit you with a lemon frosting flavor that diminishes as you continue to eat them, leaving a slightly salty aftertaste. I wish they were less dense and sickly-sweet because the powdered sugar and lemon have the potential to make a light and refreshing bite similar to a Russian tea cookie.

J: I’ve literally never tasted this but it has the word smile in the name so I’m on board. 2019 is all about happiness and positivity so this is a yes from me.

Taste: 5

Texture: 4

Cookie to filling ratio: N/A

Would buy: 5

Would eat if in front of me: 5

Toffee-tastic

K: The gluten-free newcomer to the Girl Scout cookie scene is surprisingly tasty. These are essentially Trefoils with some pretty decent toffee in them. The only reason they are rated so low is because of the texture: painfully dry. If you are gluten-free these are a good option because of the taste, but be sure to dunk them in milk or you may die of thirst.

J: The Sahara Desert recently called this cookie to congratulate it on being the new driest thing on the planet. I’ve literally been told I “taste good, but a little dry” so I can honestly relate [Editor’s note: what?? Also, the Atacama Desert is supposedly the driest, non-polar place on the planet].

Taste: 7

Texture: 0

Cookie to filling ratio: 6

Would buy: 4

Would eat if in front of me: 4

S’mores

K: I don't know how Girl Scouts could have ruined S’mores but they have. These taste like chemicals; an amalgamation of artificial chocolate, marshmallow, and even graham cracker flavoring. “Literal trash” says taste-tester Audra Berg, and I agree.

J: Never has a cookie looked so cute, but tasted so bad. We can all agree that S’mores have the look down, but the flavour needs a lot of work.

Taste: 2

Texture: 6

Cookie to filling ratio: 7

Would buy: 1

Would eat if in front of me: 2 (and only if I really hated myself)

Thin Mints

K: #sorrynotsorry. Thin Mints are dry and uninspired. The mint flavor is overpowering and it feels like you’re eating chocolate toothpaste. At least you can acceptably spit out toothpaste.

J: Thank u, next.

Taste: 2

Texture: 1

Cookie to filling ratio: N/A

Would buy: 0

Would eat if in front of me: 0

J: Are you upset? Shook? Don’t be. This is empirically studied, theoretically-backed research conducted by Katherine and I. We are dessert experts with PhDs in cookie mechanics, and if you can’t respect that, work on yourself. Anger is a disease sweetie, get better soon!

K: True. I bought five boxes of Girl Scout cookies and conducted taste tests to refresh myself on the more unpleasant ones in the bunch. Joseph and I both knew where Thin Mints were going to end up on our list before the taste tests, though. Time to take out the trash!

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Feature image via. Girl Scout Cookie images via.

Eat Well and Support the Community at Inspiration Kitchens

Hungry? Tired of Hyde Park? Head over to Garfield Park's Inspiration Kitchens for a cheap and delicious meal. While you're indulging in dishes from fried green tomatoes to stuffed Chinese bing bread, you'll be supporting a restaurant whose main mission is to uplift struggling Chicago residents.

Inspiration Kitchens' first priority is to provide dignified programming to Chicagoans coming from disadvantaged backgrounds, supporting residents who are homeless, living in poverty, or leaving the criminal justice system. The kitchen runs a free 12-week training program where people can earn their food handler and sanitation manager certificates and receive job placement assistance. Their kitchen is staffed by trainees and graduates of the program.

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Inspiration Kitchens serves brunch and lunch Wednesday through Sunday and their space is beautiful; wood paneled with exposed brick, sunlit, minimalist and comfortable.

The menu boasts a diverse range of dishes, from American Southern classics like spicy gumbo and shrimp po boys, to house original fusion dishes, like Korean chicken wings on a savory scallion and bean sprout waffle, to classic New American, with fried brussel sprouts and homemade granola with warm chai milk.

Each dish I tried was delicious and presented beautifully. With such a varied menu and affordable prices (dishes range from $2-$14), Inspiration Kitchens is the place to be for an affordable, mouth-watering change of pace from Hyde Park, all while supporting local Chicagoans looking to build a better future!

Chicken & Waffles

Fried Green Tomatos

Shrimp & Grits

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Check out their website and menu here

Follow their Instagram (for tasty food pics) here

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Unless noted, all images via

A Power Ranking of On-Campus Food Trucks

Ever gaze upon the elegant train of food trucks down Ellis or S. University Ave. and, unsure of where to stop, continue along your way to Hutch in tentative fear rather than feast upon these mobile and noble eateries? No worries, we’ve taken the guesswork out of it for you. Keep reading for a roundup of food trucks worth your time and some you should definitely skip.

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5. Cheesies

As a huge cheese aficionado and a staunch believer that cheese can make almost anything better, I set my eyes on this food truck with the highest of hopes. It did not meet my expectations. Cheesies specializes in grilled cheeses, but there was something about the consistency, the texture of the cheese, that erred on the side of rubbery. Might have just been a bad day for them, but there are definitely better options down the street.

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4. Aztec Daves

Aztec Dave’s is generally pretty good. It’s only ranked fourth because everything else from third to first is really really good. The burritos are quite filling, and they have quality sauces to go along with their entrees. Extra avocado is quite cheap (a rarity these days), so definitely take advantage of that added perk.

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3. Mediterranean Express

Very solid. I normally get the “Really Hungry,” composed of Chicken Shawarma over rice with Cajun fries and humus. The fries are great, the pita bread is fantastic, and the falafels are top notch. You also have the option to build your own meal, and there are a lot of worthy combinations to work with. Sometimes they’ll give you a voucher for a free side with your next meal.

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2. Lucy’s

Classic American food in the form of really fantastic burgers. The Bleu Burger is great for those who enjoy the promised land of blue cheese, and there is something about the sauce in the Juicy Lucy Burger that really hits home. They have quality fries as well. You’ll be hard pressed to find a better burger in Hyde Park.

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1. Bob Cha

Bob Cha is absolutely amazing in every regard. I don’t know what to really recommend on the menu because everything I’ve had has been spectacular. I personally prefer the pork belly, and the eggs are always perfect. The toppings are fantastic. If you haven’t had Bob Cha before, put it on the top of your list, because you haven’t had the full UChicago experience or truly lived until you’ve gotten a bite of Bob Cha tots.

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Restaurant Review: Seoul Taco

A Korean and Mexican fusion joint that recently opened up on 57th St (by Medici and Noodles), Seoul Taco is a welcome addition to the fairly limited culinary roster in Hyde Park. With a menu items all under $15, it offers a variety of tacos, burritos and quesadillas with a beautiful blend of meat, greens, fried rice, and sauce.

The burritos come with kimchi fried rice and what’s known as Seoul Sauce, which is primarily what differentiates it from your standard burrito. Dining at Seoul Taco definitely transcends your traditional expectations; it tastes good not for it’s combination of Korean and Mexican cuisine, but because it embodies its own unique flavor. I would recommend adding egg to your burrito; the yolk adds a sensationally rich texture to the rice. There’s also an option for cream cheese.

image courtesy of Chicago Tribute

They also have tacos, nachos, quesadillas, and something called gogi & waffles, made with waffle fries, queso, kimchi, and Seoul Sauce.

This is one of the boldest additions in Hyde Park and it’s incredibly good. This fusion is a welcome surprise to any culinary palate, and will keep you satisfied, entertained, and coming back for more.

Restaurant Week at The Hampton Social

If you’re somewhat into the food scene in Chicago, you may have heard of Restaurant Week. An annual celebration of the restaurants in Chicago, Restaurant Week offers prix-fixe menus that highlight some of the best items on the menu at a relatively lower prices.

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This year, I decided to commit myself to a more thorough investigation of Chicago’s restaurant scene as a last hurrah. The first restaurant I wanted to feature was The Hampton Social. If you’re at all active on Instagram, you’ve probably seen every basic girl plaster the iconic “Rosé All Day” neon sign across their feeds, glorifying their frosé, and munching on avocado toast.

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In all its glory, The Hampton Social is a nautical-themed, super East-Coast vibey place that has two locations in Chicago. I highly recommend the one in River North–you’ll get the gram-worthy experience and occasionally some great live music.

The Restaurant Week menu was divided into three categories: brunch, lunch, and dinner. Of course, I chose the winter lunch to celebrate the long-gone misery of Winter Quarter Midterms.

Even though the selection of dishes weren’t crazy extensive for the courses, I still had trouble trying to pick which items would be best for me. But (spoiler alert) literally everything was good.

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I’ve been to The Hampton Social a couple of times, and I would say that the Restaurant Week menu was definitely a good deal. The portion sizes are as big as they normally are (which you definitely cannot say for all participating restaurants) and the range of exploration of the menu is great too.

A few dishes I highly recommend if you decide to go yourself are the clam chowder, beach bowl, and (not on the restaurant week menu) the shrimp tacos. I’d probably steer clear from the oysters though. They’re a little too briny for my liking and definitely not as special as other places in the area.

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Lincoln Park Hotspots to Check Out Pre-MODA Show

The annual MODA show is right around the corner (on February 22, grab your tickets now!), and in my professional opinion, no one should go without treating themselves to a proper meal beforehand. After all, it is our night off, so don’t we deserve all the calories we want?

Without further ado, here is my official list of restaurants worth hitting up in Lincoln Park. Happy feasting and hope to see you at the show!

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Burger Bar Chicago

1578 N Clybourn Ave.

$$

Burgers may call to mind a more laidback meal, but these burgers are anything but. Whether you want to customize your own or order off the menu, Burger Bar Chicago has something for everyone. A few mouthwatering menu items include the wild boar bacon Bahn Mi burger and the Fa-Getta-Bout-it burger, a selection of mac and cheese, fried pickles, waffle skewers, and milkshakes.

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Boka

1729 N Halsted St.

$$$

With multiple Michelin stars under its belt, Boka is definitely worth a trip. Their menu changes seasonally and currently features ricotta dumplings, grilled salmon, tagliatelle, slow roasted pork neck, as well as an extensive drinks menu!

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Peqoud’s Pizza

2207 N Clybourn Ave.

$$

You really can’t go wrong with a slice of pizza, so I had to include Pequod’s in this list. Known for their caramelized crusted pan pizza, this pizza joint is an absolute must when in Lincoln Park.

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Juno

2638 N Lincoln Ave.

$$$

Besides their large nigiri menu, Juno offers a wide range of other dishes including chicken wings, mushroom ramen, and ceviche. And as if that wasn’t enough, their dessert menu includes their twist on green tea, chocolate, and red bean ice-cream. Delish!

My Guide to Korean Food in Chicago

There’s no debate that there is a severe lack of bustling Korean food spots in Chicago. It’s a little surprising considering the popularity of Korean BBQ in my generation and the growing favor for cultural foods. In my four years here, I’ve been able to try out enough places to give my stamp of approval. Here is what I’ve come up with:

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Hyde Park:

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Obviously there’s only one true spot (besides the small kitchen of my apartment), and it’s Cafe Corea. Located on 55th and Lake Park, Cafe Corea is run by what looks like a Korean family, and I can attest that their food tastes authentic. It’s a perfect spot for food on chilly days. I’d recommend the suntofu jjigae, which is a spicy stew with tofu and vegetables. While the plates are a little pricey, considering the location and its proximity to campus, it’s worth it.

Chinatown:

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There are two spots that actually dedicate themselves to Korean cuisine, Daebak and Ahjoomah’s Apron. The former specializes in Korean BBQ while the latter is more dedicated to a general collection of Korean dishes. I personally prefer Daebak over Ahjoomah’s Apron, just because you can find everything you’re really going to want at the former. Both restaurants cater to a youthful audience, with a comfortable ambiance that welcomes soju consumption and shared plates.

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At Daebak, I would recommend getting the beef brisket and the Korean pork belly. Your servers will graciously cook your meat for you so you won’t have to worry about any self-cook tragedies you might run into at Gyu-Kaku. Both are absolute must-haves for a successful Korean BBQ meal.

For Ahjoomah’s Apron, I recommend the Budae Jun-Gol, which is an assorted stew of vegetable, meat, and ramen. If you’re questioning it, just go and try for yourself.

Downtown:

H-Mart. If you haven’t heard about it yet, you’re really living under a rock. While this is the hub for Korean grocery shopping, it also has an incredible food court that you’re missing out on. Containing about 3-4 small restaurants, H-Mart offers basically any Korean dish you’re craving. Food ranges from Korean kimbap, ddeokbokki, suntofu, and ramen. The place itself is a little small, but you’ll definitely enjoy the authenticity of the food.

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Where to Find Food past Midnight in Chicago

From Chinese food to classic Chicago hotdogs, here is a list of seven late night food joints for those of you looking to venture beyond McDonald’s or the grill at Beaumont. Late night munchies/drunchies are no joke, so you might as well treat yourself!

Velvet Taco

This one’s a personal favorite. The tacos are massive and incredibly savory. They range from classic (Buffalo Chicken) to experimental (Ahi Poke), so you can really customize your order to fit your mood. One piece of advice, however: the red velvet cake isn’t worth it. Get another taco instead.

Menu

Hours: Closes at 5 am on Friday and Saturday, 2 or 3 am on other days

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Triple Crown

Another one of my personal favorites. Located in the heart of Chinatown, Triple Crown has a wide ranging menu, especially when it comes to dim sum options. The soup dumplings are my favorite, so I’ll usually get at least two orders of them (one order is 4 dumplings).

Menu

Hours: Closes at 2 am on Friday and Saturday, 12 am all other days

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Taqueria Los Comales

An excellent choice for authentic late night Mexican food, featuring burritos and platillos alongside just tacos. Taqueria Los Comales also has churros!

Menu

Hours: Closes at 4 am on Friday and Saturday, 12 or 1 am on other days

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White Palace Grill

Another classic. White Palace Grill is a 24 hour diner with an impressive range of food, whether you’re craving pancakes, pasta, hot dogs, burgers, steak, seafood, and of course, shakes.

Menu

Hours: 24 hours

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Seven Treasures Cantonese Restaurant

Seven Treasures offers generous portion sizes as well as fresh fruit smoothies with tapioca pearls!

Menu

Hours: Closes at 2:30 am Friday and Saturday, 2 am all other days

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Jim’s Original

Jim’s Original is a classic. A smoked polish sausage from Jim’s is about as Chicago as you can get, when it’s three in the morning and you’re heading back from a night out on the town.

Menu

Hours: 24 hours

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Strings Ramen Shop

Ramen is a comfort food, but Strings approaches it with an unexpected level of detail and tastefulness, especially for a 2 am meal. For instance, the noodles at Strings are made fresh daily with an authentic Japanese mixer and noodle maker, which allows them to stand out as noticeably more thin and firm than your typical ramen noodle.

Menu

Hours: Closes at 2 am on Friday and Saturday, 12 am all other days

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Sick of Shinju? Try Hiro Sushi in Hyde Park

Living in Hyde Park, there isn’t that wide of a selection when you’re craving sushi. Sure, you could dish out $20 for all-you-can-eat at Shinju, but that’s more of a rite of passage than a memorable pastime for me. I surely won’t go for the strange food that barely qualifies as sushi at the SitDown and I’m definitely not taking chances with sketchy Walgreens and subpar Whole Foods sushi. Naturally, I was pretty glad to hear that there was a new sushi place in the neighborhood: Hiro Sushi.

Located right across from Polsky Center, Hiro Sushi seems to be a glimmer of hope in the dark realms of the Hyde Park Asian food scene. Curious to see if it was worth frequenting, I took myself there despite the cold weather and tempting alternatives of Nandos and Five Guys on the way.

First Impressions

The exterior is incredibly underwhelming, as it lurks in a strange nook of 53rd Street. Fortunately, once you’re inside, the ambiance changes entirely. No longer does it look like a run-down restaurant doomed for failure. Hiro Sushi takes on a club-like lighting, playing what seems like exclusively Migos tracks. Maybe it’s still new and undiscovered by Hyde Park residents alike, but the only diners in Hiro were my boyfriend and me. It was nice and clean, though incredibly lonely.

The Experience

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Hiro Sushi definitely has more to offer as a versatile Japanese restaurant; the menu ranges from various rolls, sashmi, and nigiri combinations to poke bowls and noodle dishes. Overall, the quality of fish was much higher than Hyde Park competitors. The food came out quickly and I definitely ate more than I needed to. The price range is notably higher than other sushi places in Hyde Park, averaging about $10-17 per roll and $13-17 per entree. It’s definitely a place you’re going for quality over quantity (if you’re looking for the latter, take yourself to Shinju, please).

Afterthoughts

I definitely like Hiro Sushi–at least, more than Shinju. What keeps me from entirely dedicating myself to this place is that it offers good sushi, but not as great as the sushi you could find downtown, and the price range is about the same. I’d much rather take myself to Sushi-San, Arami, or Tanoshii and get much higher quality and more fun sushi then get what I would expect at Hiro. I’d definitely recommend everyone try it out at least once though.

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Comfort Food Recipes Perfect for Fall

It's midterm season, it’s getting chilly and the parkas are (almost) out. When friends complain about their unfinished essays, never-ending flu symptoms, and overall dreary gray-sky mood, my go-to response has been to preach the value of self-care. The best type of self-care? Food. Ditch the textbook, turn on your favorite *cozy mood* playlist, and spend the hours you should be studying holed up in the kitchen. Here are three recipes that have been my most unexpected comfort foods this fall.

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Lablabi

Lablabi is a Tunisian dish, often referred to as "chickpea and harissa stew" in the States. A garlicky, harissa flavored soup, it's zesty, spicy, and absolutely delicious. The dish is traditionally served over pieces of crusty bread, but have fun with it, there are lots of variations to try!

Recipe

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Mexican Hot Chocolate

Hot, spicy, sweet dark chocolate. What more could you want? Pro-tip: serve with fresh whipped cream and sprinkles of cinnamon and cayenne on top. Treat yoself!

Recipe

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Apple Cinnamon Cake with Brown Sugar Frosting

This is one of my favorite cakes. The cake is dense and ultra-moist with gooey apple chunks, the frosting is smoky-sweet, with an almost fudge consistency. It is so, so hard to stop eating.

Recipe

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Now you officially have no more excuses. Close that laptop, head to the kitchen and eat up!

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Seven Boozy Drink Recipes to Warm Your Soul

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I hope you have successfully fended off the cold that the steep drop in temperature brought upon many of us.

I hope you have watched A Star is Born.

I hope you are faring well in your first HUM/SOSC papers, Econ PSETs, and midterms.

On top of it all, I hope you are finding the time to hang out with friends.

If any of the above sounds remotely foreign, read on and make one (or all) of the boozy drinks to warm your soul and body when it gets colder outside!

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Cider, Next Level

Apple Cider Mimosa

Put a spin on your basic mimosa for brunch by substituting orange juice with cider. Who said you can’t compare apples to oranges? You sure can when they are mixed with some bubbly.

Read the original recipe post by Becky Hardin on the Cookie Rookie here.

1. [Optional] Dip your glass (champagne preferably, but who’s judging?) into a bowl of cider first and then coat the rim with glittering sprinkles;

2. Fill the glass with cider to ½ or ¾ full;

3. Pour in the champagne.

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Spiked Cider

Pump up your cider game in 10 minutes. This spiked apple cider cocktail asks for simple ingredients, little time and is perfect for a party, study break or any other group drinking occasions.

Read the full post by Aaron Mccargo Jr. on Food Network here.

1. Pour cider, rum, and schnapps in the ratio of 1:2:2 into a large pitcher;

2. Toss diced apples in lemon juice and thread them onto skewers

3. Fill individual glasses with ice and pour in the mix; decorate with skewers!

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Salty Maple Buttered Rum

Into rum but feeling more adventurous than a classic buttery rum?

Using hot cider in place of hot water might be a good place to start. Read the original post on Serious Eats here.

1. Rim the mug/glass with lemon and coat in salt;

2. In a bowl, combine 1 tbsp of softened butter, 2 tbsps of maple syrup and ½ vanilla bean pod (slit open and scrape out the seeds);

3. Simmer 4 oz of rum and 8 oz of cider over medium-high heat;

4. Pour the liquid into prepared containers and top with the butter mix.

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Wine, fortified

2-step Sangaree:

For the classy wine lovers, the port wine from Portugal is a great choice for the season. It’s nutty, flavorful and sweet. Reminisce about the sangria in summer with this Sangaree recipe!

Read the full post on Serious Eats here.

1. In a cocktail shaker filled with ice, add 60ml of Madeira (Blandy's 10 Year Malmsey or H. M. Borges Old Reserve Malmsey 10 Year, for instance), 15ml simple syrup, and 15ml fresh lemon juice;

2. Shake for 12 seconds, pour over a strainer into a chilled coupe glass (if you feel swanky), and finish by sprinkling freshly grated or ground nutmeg on top.

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Hot Chocolate, spiked

Minty Tequila Hot Chocolate

The peppermint wakes you up and the chocolate cures the hangover. And it’s super easy to make!

If you have a half-emptied bottle of Tequila left over from the party last night, you probably want to try this tequila minty hot chocolate. Read the original recipe here.

1. Add ¼ cup of cocoa powder, 1 tbsp of sugar and  a pinch of salt to a decently sized pan;

2. Over medium-high heat, stir in 3 cups of milk, 4 oz of milk chocolate chips, 4 oz of bittersweet chocolate chips; gently whisk everything into a smooth mixture;

3. Add 4 oz of tequila and 2 oz of Peppermint Schnapps; resist the temptation to drink out of the saucepan, divide into individual servings;

4. [optional] Top each serving with whipped cream and mint leaves

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Eggnog, the holiday season previewed

Peppermint Schnapps + Eggnog

Common sense dictates balancing the sweet and rich flavors of eggnog with high-proof spirits such as rum, bourbon, or whiskey. Corinne Caputo from Bustle has tested them all, including some unconventional options. And the winner is…... Peppermint Schnapps!

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Not your Starbuck’s Pumpkin Spice Latte

Drunken Pumpkin

This recipe calls for a little more work than just mixing everything together, but it’s worth the effort. Plus, are you really serving straight up vodka shots to your guests in the holiday season?

Read the original recipe in full by Kris and Wesley on How to Feed a Loon here.

Step 1: Infuse vodka

1. In a lidded container, mix 1-cup pumpkin puree, 2-tsp pumpkin spice, and 750ml of vodka;

2. Shake vigorously, store in the fridge, and shake vigorously once a day for about 3 days (tasting is key);

3. Get the infused vodka with a fine-mesh strainer or cheesecloth; discard the solids.

Step 2: For brown sugar simple syrup

1. Combine 1-cup water and 2-cup brown sugar in a pan;

2. Over medium heat, stir and mix for 3-5 minutes;

3. Let it cool and store in the fridge

Step 3: Assemble

1. Add 1oz infused vodka, 1oz dark rum, ½ oz coffee liqueur, 2tbsp simple syrup in a mixing glass filled with ice;

2. Strain and pour the liquid into individual glasses (optional ice);

3. Top with half and half and serve!

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Drink responsibly, stay warm and healthy!

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Five Perfect, Fall-Approved Meals

Autumn brings with it many promises: the falling of leaves, the start of classes, and for those of us in Chicago, a season that often stops too short as the warm days of summer seem to transition rapidly into the chilled nights of winter. However, the prospect of fall brings the promise of good cuisine, as we return to the comfort of apples, pumpkins, and heartwarming comfort foods perfect for nights by the fireplace. Check out our favorite autumn bites below, guaranteed to take your mind off the coming winter and click on the images for the original recipes!

Vanilla Bean-Whipped Sweet Potatoes

A classic fall favorite with a twist, these vanilla whipped sweet potatoes make for great snack and a fantastic side dish. Fantastic for large groups of people!

Potato-Leek Soup with Toasted Nuts and Seeds

A product of both culinary and artistic beauty, this intricate dish contrasts sunflowers seeds and almonds with creamy broth subtly infused with rosemary and bay.

Beet-and-Apple Salad

An uncommon but delectable combination of apples and beets, this salad thrives with horseradish, cider vinegar, and a touch of Dijon. Feel free to experiment!

Honey Garlic Glazed Salmon

Delicate in process and meticulous in construction, the searing of fish is an intimidating ordeal to all but those supremely confident in their culinary capabilities. Infused with honey, garlic, and soy sauce, this sauce-embedded salmon must be tempered until golden, and then garnished with lemon and parsley.

Ben&Jerry’s Pumpkin Cheesecake Ice Cream

Can’t cook? Won’t cook? Don’t know how to make food? No worries. This ice cream is fantastic. Eat it straight out the carton.

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