I will admit, every time I hear that another steakhouse is opening in Chicago I roll my eyes. I mean, who wants another froo froo, overpriced steak place in the city? Certainly not I. However, after a little research and word-of-mouth coaxing, I wanted to give Rural Society an unbiased shot – and I’m so glad I did.
Created to resemble a contemporary version of the cattle ranches and grill-fired kitchens of Argentina, chef Jose Garces opened (the second) Rural Society, giving an experience that is both rustic and luxurious.
Located in the heart of Wicker Park, a few steps away from the four corners, is Shin Thompson’s (and the guys behind Takito Kitchen) noodle mecca, Furious Spoon. Created to imitate the style of the Ramen shops in Tokyo and to honor Thompson’s Grandfather’s Ramen tradition, the atmosphere is intended to be fast-paced-casual.
While reflecting on my time in London – mostly on its amazing tea service (see my review of the Langham Hotel), one thing that I’ve been craving around Chicago is a proper scone. Ever since I visited the UK, it seems like I could never find one with the right consistency. Some are too mushy, some are brick hard, none that are
However, while browsing on Eater, I saw an article on a place that was opening up called “Scone City.” Intrigued, I read the article and decided to head over there once it opened. What I found was incredible -a place that totally is devoted to just SCONES (well, and coffee). Scone City is more of a sophisticated Starbucks, minus the extra dessert and too-complicated drink menu. Not only is SC a great and inviting environment to relax in, it’s pure eye-candy. The simple light colors and brick walls make you feel like you’re in a quiet and homey escape- not to mention it has great lighting for IG pictures.
Ever since I “started” my foodie-journey on a hotel bed in Boston back in 2013, I’ve been fortunate enough to have worked under two great blogs, Eater Chicago and The Chicago Chic. During that time, I’ve learned how to (properly) write, how to network with the hospitality industry, how to stay “on-top” of the food news, but most importantly, how to enjoy and enhance my craft of critiquing.