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32 | July 19, 2018 | The winnetka Current DINING OUT winnetkacurrent.com Quick Bites Dishes from across the globe Staff Report Seven editors. Seven countries. Seven days. This week, 22nd Century Media editors tasked ourselves with scouring the North Shore for the top dishes from across the world, from Mexico and Colombia to Italy and Armenia, and our local restaurants didn’t disappoint. These dishes aren’t bland knockoffs; they started out as family recipes refined over the years and passed from generation to generation. And now, they’re all available to you. We sampled seven unique dishes from seven unique locales and reported back with what we found. The Usual Suspect — Hofherr Meat Co., Northfield Hofherr Meat Co. is an establishment that labels itself as more than an average butcher shop, with the goal of letting customers sample true American cuisine. Located in downtown Northfield, the shop is a blend of classic American and modern styles — both in terms of decor and in terms of the food. Upon asking for the most popular American dish that the establishment served, I was recommended a dish called The Usual Suspect. The sandwich has beef pastrami, corned beef, organic swiss cheese and yellow mustard wedged between two slices of rye bread and served with a crunchy, salty pickle. When asked about what The Usual Suspect ($10.22) has beef pastrami and corned beef at Hofherr Meat Co., Northfield. Erica Gelman/22nd Century Media makes the sandwich special, General Manager Emily Cushing said its freshness makes both The Usual Suspect and Hofherr Meat Co. stand apart from other similar sandwiches and establishments. “What’s special is we actually make the corned beef and the pastrami here in-house,” Cushing said. “We do a lot of our deli meats in-house and that’s sort of our niche here since we know what we are making, you know what you are consuming.” Cushing called the mix between the freshly made corned beef and baked bread from Gonella bakery “a very happy marriage.” After tasting the dish, I couldn’t help but agree. Cushing labels Hofherr as an “artisan butcher shop” and said despite serving many dishes that would be categorized as American, inspiration is drawn from many different cuisines. “We have kimchi here, our head butcher is from Poland, and so we have a lot of his recipes here. We do have a lot of classical American-style stuff, but a lot of our influences do come from around the world,” Cushing said. “We don’t wanna be stuck in no one bracket.” Perhaps American cuisine mimics American culture in the way that it, like its people, is a mixed bag. “We have a lot of diverse customers coming through and we want to be able to have a nice array of product that everyone can choose from,” Cushing said “We want to help them find the product that they can cook and make.” Hofherr Meat Co. is located at 300 N. Happ Road, Northfield. For more information, call (847) 441-6328. Reporting by Erica Gelman, Editorial Intern Pate a la maison — Frank & Betsie’s, Glencoe No time to travel to France? Travel to Frank & Betsie’s in Glencoe instead. A cozy bistro located at 51 Green Bay Road, the restaurant has become a mainstay of the Glencoe dining scene. Frank & Betsie’s began 34 years ago in Highland Park under the name Maison de Patisserie. The eponymous couple opened the current Glencoe incarnation 22 years ago. Frank & Betsie’s outdoor seating patio often attracts customers who want to dine al fresco during the warmer months. “We’re busy for lunch and dinner in the summer — there’s a demand for sitting outdoors,” manager Michael Sheibani said. Frank & Betsie’s, however, differentiates itself in more ways than one. According to owner The chilled tantan dish ($13.50) at Wilmette’s Torino Ramen is only available during the summer months. Eric DeGrechie/22nd Century Media Frank Zadeh, the restaurant stands out by preparing a dinner menu entirely different from the lunch menu. Frank & Betsie’s offers selections from French and Californian cuisine, such as various lunch quiches and Betsie’s homemade desserts. One of the bistro’s most quintessentially French dishes, the famous pate a la maison, arranges chicken liver pate with a sumptuous spread of bread, Dijon mustard, beets, cucumber slices, tomatoes, olives and capers. Each morsel complements the pate’s flavor, from the tang of the Dijon to the crunch of the bread to the fresh rain flavor of the cucumber. According to patrons Marc Ringel, formerly of Glencoe, and Peter Friend, of Deerfield, the Talk of the Town salad and the cold cucumber soup are also good options. “Repeat customers have supported us for many years,” Zadeh said. “We really appreciate it.” Frank & Betsie’s is open for lunch and dinner 11 a.m.-2:30 p.m. and 5-8:30 p.m. Monday-Saturday, respectively. For more information, call (847) 446- 0404. Story by Maddy Tung, Editorial Intern Chilled tantan — Torino Ramen, Wilmette Japan, especially in the summer, can get very hot and humid. Residents of the country often look for relief from an unexpected place — ramen. Traditionally served hot, cold ramen is all the rage as the temperatures go up. Tomoko Florida, one of the owners of Wilmette’s Torino Ramen, grew up in Tokyo. She encourages diners at her restaurant to sample the chilled tantan dish ($13.50). “Our signature tantan is very popular and we make it sesame-based from scratch,” Florida said. “We’re very proud of tantan, which is made with a hot noodle, but we want people to try this cold one.” The hot tantan dish is served with sesame seed, chicken broth, nikumiso (sweet and spicy ground pork), organic soft-boiled egg, bok choy, menma (a condiment made from bamboo shoots), green onions and chili oil. With the chilled tantan, the bok choy is replaced with cucumber and the sauce is tweaked a bit for a cooling effect. Having now tried both the hot and cold versions of tantan, I can say Torino
winnetkacurrent.com DINING OUT the winnetka current | July 19, 2018 | 33 Ramen really raises the taste bar with this popular dish. With just the right amount of spice, the creation delivers on all cylinders. I told Florida that I will be returning soon with my family. Another summer menu item Florida is excited about is the poke or raw fish salad. Florida said Torino Ramen created a basic recipe that is “traditional and simple.” Ahi poke is among the most requested items by customers. In addition to the regular restaurant seating, Torino Ramen, which opened at the beginning of 2017, features a patio and also offers a take-out menu. For more information, visit torinoramen.com or call (847) 920-5075. Torino Ramen, 1162 Wilmette Ave., Wilmette, is open 11:30 a.m.-9:30 p.m. Tuesday-Thursday and 11:30 a.m.-10 p.m. Friday-Saturday Story by Eric DeGrechie, Managing Editor Chicken Calabrese — Francesco’s Hole in the Wall, Northbrook Few go as far as Francesco’s Hole in the Wall owner Frank Gillo to provide customers with authentic ingredients, but Gillo knows the value in going the extra mile. Francesco’s imports peppers, artichokes and olives, to name a few, from Italy, so its cuisine has that true Italian taste. With passed down family recipes from all over the country, it’s easy to see why the restaurant has become a Northbrook favorite. The menu changes daily to accommodate for fresh ingredients, and is written on a whiteboard with some staples that stay on the board for a while. One of the special entrees served at dinner is the chicken Calabrese ($24.95), a dish that showcases that authentic Italian flavor. A baked chicken is topped with red, green and yellow peppers to provide some various flavors, including some kick. The chicken is topped with extra virgin olive oil and served with potatoes as each bite boasts freshness. If you’re looking for authentic Italian cuisine, look no farther than Francesco’s, which offers a wide array of salads, pastas and entrees. Looking for a special experience? Ask to make a reservation for a table in the kitchen to get the full experience — reservations are usually made months in advance. Francesco’s Hole in the Wall is open for lunch 11:30 a.m.-2 p.m. on Monday, Wednesday and Thursday and 11:30 a.m.- 2:15 p.m. on Friday. For dinner, the restaurant is open 5-9:15 p.m. Monday, Wednesday and Thursday; 5-10:15 p.m. Friday and Saturday; and 4-8:45 p.m. Sunday. The restaurant is located 254 Skokie Boulevard. For more information, visit francescosholeinthewall. com. Story by Michal Dwojak, Contributing Sports Editor Colombian empanadas — Longitud315, Highwood On just about every street corner in Colombia, there’s someone selling empanadas. The fried dough with an assortment of fillings is a staple of South American street food, and Longitud315, a South American restaurant in Highwood, offers a variety of them. “One of the things that really distinguish the empanadas in Colombia to any other country is the fact that in Colombia they fry the empanadas, so they are crispy on the outside, but really moist inside,” said Tony Castillo, the executive chef and co-owner of the restaurant. The restaurant also features empanadas in Venezuelan, Argentinian, Peruvian and Brazilian styles, but they’re baked in an oven rather than fried. The Colombian empanadas are made with a corn dough, which also sets them apart from empanadas made in other countries that are traditionally made with a flour dough, and the filling is comprised of shredded brisket and potatoes, which are cooked together. “If you’re in Colombia, this is the kind of empanada you’re going to find there,” Castillo said. To further celebrate Colombian cuisine, the restaurant is planning on hosting its second annual Colombian Week from August 19-26. In preparation for its Colombian Week, the restaurant will welcome guest chef Michael Caro, from Bogota, Colombia, for the next month. They’re also planning on flying out Santiago Romero, a chef at Restaurant Harry Sasson in Cartagena, Colombia. “What’s so great about Longitud315 is how many people that are from South America, they come here because they want to have a taste of home away from home,” manager Gina Troiani said. Colombian empanadas are available from Longitud315 for $3.50 each, or $16.95 for five. For more information and a full menu, visit longitud315.com. Story by Erin Yarnall, Contributing Editor Colombian empanadas ($3.50 each) are made from scratch at Longitud315 in Highwood. Erin Yarnall/22nd Century Media At The Otherdoor in Lake Bluff, customers can craft their own burrito for $8.95. Harrison Raft/22nd Century Media Burrito — The Otherdoor, Lake Bluff The Otherdoor, a Mexican restaurant located in Lake Bluff, leaves its fresh and all-natural ingredients in the hands of customers to create their own flavorful burrito or mini bowl. The ingredients are procured from local producers, according to Louise Turcios, an employee at the Otherdoor. “The [guacamole] and pico (de gallo) is freshly cut and sliced, and prepared by us,” Turcios said. But their specialty comes in the form of sauce. “Where it really hits home is the sauces, the sauce really is the boss, people love it,” Turcios said. The Otherdoor has an entire menu dedicated to the vast array of sauces, ranking from mild to hot or 1-10. Among the many sauces are limoncitos, being the most mild with lemons, oregano, onions and avocado, and the hottest sauce, la malinche, with roasted habanero, smoky cumin and Japanese citrus. There is a sauce for everyone. I stopped in to see what the craze was all about and built my own burrito ($8.95). I filled my burrito with duck, potatoes, pico de gallo, sour cream, cheese, white rice, onions and peppers. The pico de gallo was the most dominant flavor, while the duck and potatoes melted in my mouth. The Otherdoor is open 11:30 a.m.-9:30 p.m. Monday-Wednesday, 11 a.m.-10 p.m. Thursday- Saturday and noon-9 p.m. Sunday. The Otherdoor is located at 30 E. Center Ave., Lake Bluff. For more information, call (847) 295-1020 or visit theotherdoor.us. Story by Harrison Raft, Editorial Intern
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