New Menu at Volare Ristorante Italiano – Chicago

Volare Grigliata Mista from the New Menu

Benny Siddu and his culinary team at Volare have done it again. He has made me fall in Love with Volare’s New Menu.

The New Menu has been in the works for some time now, but the wait is finally over. I was delighted to start off my meal with the Grigliata Mista pictured above. The seasoning was just right and it really caught my taste by surprise.

Next, I went with the Linguine Alle Vongole. The perfect mix of Clams in white wine and a light garlic sauce. It will still make any vampire run away and breath mints are optional after dessert, but it is a must have when dining at Volare.

Speaking of dessert. Try the made to order mini cannoli. Fresh and filled with so much flavor that you will wonder why you didn’t start your meal off with these first. I know – I did. Oh well, maybe next time.

When dining in Chicago, don’t miss your chance to enjoy Volare Ristorante’s New Menu.

NEW LUNCH & DINNER MENU LINK

Acquaviva Winery: Best New Winery Chicago

Somewhere in every wine lover’s mind is the fantasy about opening a winery. But the reality is a huge up taking with large amounts of cash outlays, permits, contract negotiations and farming logistics that would rattle the toughest  persons nerves.

Now add the additional challenge of dealing with an economy that has hit rock bottom and your winery has to compete with an ever-growing ocean of International, California and Midwest bottlers.

Winemakers and Foodies are a devoted lot. Despite the change in the economy, hundreds of new wineries have opened in the past year. One of Chicago’s very own is Acquaviva Winery and Restaurant in Maple Park, IL.

94 West Steak and Seafood; Surf and Turf Grill Masters

94 West Steak and Seafood Restaurant Review

I recently had the pleasure of dinning at one of the South Suburbs Award Winning Steakhouses, 94 West Restaurant. Of course I had to face the facts this weekend and realize that I may be a master of the barbecue grill, but it’s next to impossible for me to obtain the best restaurant quality Prime Steaks and broil it to perfection at temperatures as high as 94 West Restaurant can.

The owner, Bryan Sord brings back old world charm to this Steakhouse while delivering us a modern chop-house that serves globally inspired food. When you ask Bryan what sets 94 West apart from other restaurants, he will always give you the same answer — great food.  To understand why 94 West Restaurant is a cut above the rest you have to understand a little family history.

Bryan’s parents; Johnny and Mary proudly opened the doors to the Candlelight Lodge on 55th & Spaulding in June of 1958. It did not take long for this place to become known in Chicago as a place for fabulous food, big drinks, “Green Noodles,” and a great time.

Through the years, all their children were involved in the operation. Wayne, Alan, Susan, and Bryan.

In 1999, Mary became a widow and the family all agreed that it would be best if they closed the restaurant’s doors. Mary passed away in 2001.

On a whim, Bryan wanted to bring back the “Legend of the Candlelight” and the “Green Noodles” to Orland Park.

Now that you understand where the passion for Great Food comes from, take a look at our “Surf and Turf” pictures. 

Chilean Sea Bass or Chicken Limone: Ristorante Demarco’s, Best of the West

Ristorante Demarco’s is one of my Best of the West Pic’s this Week:

Best of the West, meaning the over populated restaurant scene in the western suburbs of Chicago. Somedays I love to just take a book and dine by myself, but I have a hard time dining alone when it comes to DeMarco’s.  You see I need a foodie wingman at DeMarco’s, because I have a hard time saying no to Chicken Limone and Chilean Sea Bass at the same time.

Since I can not eat both, I called in fellow foodie and wingman,David Rozek (Writer at AlmostFreeChicago.com) and suggested he order the Sea Bass. You see David always fills up on appetizers, bread and soup in fine restaurants, which allows me to pick on his and enjoy mine too. Of course he’s not gonna be too happy after reading this, but a girl has got to have her priorities.

The Sea Bass and the Chicken Limone are both World Class Fare, but the guy next to us had the Shrimp Pasta and the seem of it was driving me insane. Have you ever just wanted to walk up to someones table and say excuse me can I taste that? Ok – I will control myself, but at least I took a picture.

 

In closing, Ristorante Demarco’s is one of Chicagolands Best Restaurants, but don’t take my word for it – get off the computer and try it for yourself.

Demarco’s Restaurant is located at:

Lake Street & Route 53
Itasca, IL 60143

Map & Directions

(630) 285-9200

www.DeMarcosRistorante.com

 

 

Best Giambotta in the Western Suburbs: Scapa Italian Kitchen

Scapas World Famous Giambotta

History of Giambotta

 

From Wikipedia and Reviews by Laura

Ciambotta or Giambotta is a typical dish of southern Italian cuisine, essentially a stew, which can be eaten as a side dish or first depending on its ingredients and how it is cooked.

 

The ciambotta is based on vegetables, but may have other ingredients such as meat or fish. The vegetable choices are usually potatoes, eggplant,tomatoes, peppers, chilli, onion and herbs.

The best-known variants are:

• The Lucan ciambotta – Lucan-based sausage, peppers, onions, eggs, tomato, typical products of Basilicata especially in San Costantino Albanese, Terranova del Pollino, Noepoli
• Apulian ciambotta -uses fish typical of Puglia.
• The Neapolitan ciambotta – usually prepared with boiled beef, potatoes, tomatoes and onions. It is usually seasoned with chili pepper and oregano.
• The Cilento ciambota -consisting of eggplant, potatoes, peppers and sometimes tomatoes in a pan. In the area of Benevento, it may be made from potatoes, green beans, zucchini and chard.

Chicago’s New Power Lunch: Benny’s Chop House

We recently dined at Benny’s Chop House in our quest for the Best Burger in Chicago. While we were there we found a whole lot more than just Burgers at this Mecca of Prime Steak and Seafood prepared by renowned Chef Jonathan Lane.

One of the things that sets Benny’s Chop House and Chef Jonathan Lane apart is the use of the finest locally grown and organic ingredients the season has to offer. Every ingredient is used in perfect harmony to create that Wow factor that is done daily by Chef Lane.

We also found Benny’s Chop House to be the perfect location for your Power Lunch Meeting. If you are looking to impress a new client, celebrate with co-workers or just work out a few details away from busy office life than this spacious River North restaurant is for you.

They also have daily lunch specials that are easy on your wallet which is amazing for such an upscale restaurant. Don’t let the upscale term fool you – they are upscale, but have no dress code and are completely focused on you enjoying your meal. In closing, Benny’s Chop House is the perfect location for your next power lunch meeting or just a wonderful place to dine in and be merry.

Benny’s Chop House is located at:

444 N Wabash Ave # 101

 Chicago, IL 60611

(312) 626-2444

www.BennysChopHouse.com

 

Volare Restaurant: Thanksgiving Day Menu

Volare Ristorante and Benny Siddu

Benny Siddu is Chicago Restaurant Royalty. With two very Successful Restaurants in Chicago; Volare Ristorante and Benny’s Chop House, Benny has brought traditional Italian Cuisine with a Mediterranean flare to the Western Suburbs (Oakbrook Terrace) with Volare Ristorante West.

We recently had the pleasure of meeting Benny and enjoying a Taste of Volare Ristorante’s Thanksgiving Day Menu. below is Video interview with Benny: