We absolutely love the podcast Gravy, put out by the Southern Foodways Alliance, and it is a must-listen for foodies. Gravy covers the social history of food in the American South, both past and present. We always learn something new when listening to Gravy, so we were fascinated to learn about the influence of military rations and food technology on civilian food, from ingredients to packaging, which we thought we would share on Veterans Day. If you are looking for a fun, fascinating podcast we can’t recommend Gravy enough.
Category Archives: Reviews
Gravy Podcast on Military Rations for Veterans Day
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Badou Senegalese Cuisine in Rogers Park
Going to eat at Badou Senegalese Cuisine (2055 W. Howard, Chicago, IL) is like eating at the house of the friend. In fact, Badou likes it when you call ahead to let him know how many people are coming so he is prepared for your party (just like a friend). When we entered Badou, we immediately were greeted by he restaurant’s namesake, Badara “Badou” Diakhate himself, the chef and proprietor, and obviously the heart and soul of the restaurant. He sat down with us and consulted us on his favorite dishes and how much he thought we should order. Badou is located in a nondescript strip mall on the border of Rogers Park and Evanston, but the food and hospitality with transport you to another place. The walls are painted a vibrant blue and covered with masks, wall hangings and paintings from Senegal and surrounding areas.
On our first visit we chatted with Badou over Bissap hibiscus drinks ($2.99). We started our meal with chicken pastels – kind of like empanadas ($4.99) – Badou upped the serving from the normal three-piece serving to four to match our group. The pastries were delicious and flaky, and gently spiced. We ordered three entrees: first was Diby Yaap ($12.99) roast lamb with a spicy habanero and onion sauce. One of the most classic Senegalese dishes was next, Chicken Mafé ($11.99), cooked in a peanut butter sauce. Finally, we ordered the Attieke – fried whole tilapia ($11.99). This dish came with fermented cassava, cooked like couscous, and served with a colorful and onion, tomato and bell pepper sauce.
Our dishes came out one at a time, and we shared each family-style. For the price there was an enormous amount of food, and the three dishes were more than enough for the four of us! The tilapia was excellent, but as with any whole fish – you have to work for your meal. The lamb dish was perfectly tender and had a bit of a spicy kick. The chicken mafe was just like we liked it: rich, creamy and not too spicy. There was something for everything at Badou, with all spice tolerances and tastes covered with ease. On a future visit we tried the steak with Dijon mustard and onions, which seems like a simple mix, but actually had a completely different and delightful flavor profile.
Badou is a great place to enjoy a home cooked meal straight from the heart of Senegal. This is the kind of place to come with friends to while away an evening with some good food. We have now visited Badou on several occasions, and highly enjoyed the food and atmosphere each time. However, this is not a restaurant to go to when you are in a rush, since dishes arrive at a leisurely pace, one-at-a-time, and they sometimes get swamped with delivery orders. Make sure you call in advance too, after all, you are visiting a friend’s house.
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Amazing Peruvian chicken at D’Candela
When we think of Peruvian food, we usually make the beeline for the ceviche, one of Matt’s favorite dishes OF ALL TIME. However, another thing Peru does really well is awesome, crispy, juicy rotisserie chicken. And sometimes you are not feeling fish, you are feeling chicken! So where to indulge this craving? One stop that came highly recommended, specifically for chicken, was D’Candela (4053 N Kedzie Ave. Chicago IL), part of a boom in Latin American chicken restaurants in Chicago. D’Candela does have a lot of other Peruvian dishes on its menu, including ceviche as an entree (but not an appetizer), and other classic dishes we love like papas a la huancaina and arroz chaufa. But this review is entirely for the chicken. You can order pretty much any size that suits your fancy from a whole, half or quarter chicken – and you can choose between the white or dark for the quarters. The prices are pretty reasonable too ($16.95 for a whole chicken with 2 sides, and a quarter chicken and 2 sides for only $6.85)! Many people were getting their chicken to go, but D’Candela is a BYOB, so why not stay a while?
We got two orders of quarter chicken, one light and one dark meat. You also get to pick two sides ( sides = French Fries, House Salad, Fried Sweet Plantains, Yucca, Rice, Pinto Beans) – so we went with the fried yuca and plantains for the complete meat ‘n’ potatoes experience. The chicken came with yellow aji sauce for dipping, which was excellent, particularly for the yuca. The chicken had a nice crispy exterior, but the meat was moist and juicy. Even the white meat was completely succulent. No grease, either. This was some tasty chicken, and there is definitely no need to make it home when you can get it here. We think we will be fulfilling all of our future chicken cravings at D’Candela. Washed down with a cold chica morada (purple corn drink), we can’t think of a much better dinner!
Phusion Cafe brings Taiwanese Cuisine to Cleveland
Phusion Cafe (3030 W. Superior Ave, Cleveland) is where we ended up instead when we thought we had arrived at Superior Pho. The first time we turned around in confusion, but this time we were excited to give the only place for Taiwanese food in Cleveland a try. If you enter from the back parking lot you will be greeted by the jumble of signs below. Phusion’s location in the lobby of a mini mall is not necessarily the most atmospheric, but don’t let that (or the vague name) dissuade you from some amazing Taiwanese food!
The menu at Phusion has a large selection of typical some American-Chinese favorites like Egg rolls and General Tso’s chicken, but we made a beeline for the selection of more unique Taiwanese dishes. The server was more than happy to describe the Taiwanese dishes and offer recommendations. We were interested by the unique Taiwanese dishes including Hakka-style pork and squid ($12.95) and the Hakka-style tofu ($10.95) along with perhaps the most famous Taiwanese dish, Three Cups Chicken ($12.95). To start off, our server recommended the salt and pepper chicken, we got an appetizer portion, though you can also get it as a full sized entree. M ordered the ginger beef ($12.95) and L got the cold peanut and sesame noodles ($6.95). These cold noodles were the first Taiwanese dish we ever had, all the way back in Minneapolis, so seeing them again on the menu made us feel nostalgic.
We only waited a short time for our food even though the dining room was pretty full with groups of college kids chatting and sipping on bubble tea. The salt and pepper chicken was crunchy, not greasy and actually consisted of high quality chicken (kind of the opposite of what we usually expect from popcorn chicken). The beef in the ginger beef dish was tender and flavorful, and there were actually long strips of ginger root throughout (we love ginger so this is a major plus). However, the favorite of the night was the delicious cold noodle dish topped with cucumber. The noodles were rich and savory, and the mix of peanut and sesame made for an incredible sauce. We could eat this every day!
And, yes, they have bubble tea! Not only that, it is made with Ten Ren Tea, a brand known for their high-quality leaves. Has anyone tried the bubble tea there yet? Phusion Cafe makes an excellent addition to an area where Taiwanese food is lacking, and delivers with authentic Taiwanese flavors. Our visit definitely made us want to duplicate that sesame and peanut noodle recipe at home.
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Sri Lankan Street Food at Kottu House
There is nothing we like more than street food, so we were super pumped to try Sri Lankan street food for the first time. Kottu House (250 Broome St, New York, NY 10002), is a postage-stamp-sized Sri Lankan restaurant tucked into a corner of the Lower East Side, with only a few tables and a tiny bar (though you can do takeout as well). The resaturant is a study in contrasts, guarded over simultaneously by a strobe light image of a neon dragon and a calm wooden Buddha figure. Previously, most of NYC’s Sri Lankan food had been found on Staten Island, so this location is definitely striking out on its own. Kottu House primarily serves its eponymous dish, Kottu, which is a savory stir fry that falls somewhere within the triangulation of fried rice, flatbread, and a dry curry. The base of the kottu is chopped rotis (which almost takes on the texture of noodles) fried with veggies, egg, and a spicy sauce. To go along with your kottu there are a variety of fried sides and an interesting selection of drinks, including a decent array of unusual (think pomegranate) hard ciders, as well as ginger and Sri Lankan teas.
There were a variety of proteins available with the kottu. Our server told us the chicken was the most traditional choice while the prawn was the most popular. There was also a “Little Italy” kottu that had tomato sauce and chicken sausages, as a nod to the proximity of Little Italy. For any protein, you can order your kottu with varying levels of spiciness from mild to “Sri Lankan spicy,” and the mild was described as closer to American “medium.” If so desired, the dishes can even be made vegan (or just without egg if that’s your mood). Sticking with the more traditional options, L selected chicken in “mild” and M went with the pepper beef in “medium”. The kottu comes in two sizes, small (for between $7 and 9) and large ($12 to 15). During happy hour (4 -7 pm) you can get a small for only $6.
For an extra kick you can order one of 3 sombols, chutney-like side condiments meant to mix into the kottu. We ordered the pol sambol which is fresh grated coconut, Sri Lankan chili powder and lime (which was described as medium) a milder sombol – minchi sambol – with green chiles garlic and mint, and a fiery hot one – lunu sambol – with raw red onions, chili powder and lime. The kottu came out in short order in paper takeout boxes, and our server instructed us to mix in the chutney right away to heighten the flavor of the dish, which really worked! The kottu was reminiscent of a spicy fried rice, but the bread as a starch gave it a very different texture. The overall flavor was salty, spicy and finished with a bit of lime, the mild was about a “medium” so keep that in mind. The kottu was delicious, satisfying and savory, real Sri Lankan comfort food. As such, kottu is the perfect food to grab and go, and would be an ideal way to soak up some late night drinks on the Lower East Side.
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Field Trip to NYC and Philadelphia This Week
We will be driving to NYC and Philadelphia this week, two of our favorite food cities, for a taste of some fall foliage and some delicious eats. We haven’t been to Philly in about 7 years, and we are excited to have dinner at Zahav as well as to visit some old haunts. In NYC, we have amassed a list of international restaurants from countries we still haven’t eaten (we’e looking at you Azerbaijan). Do you have any recommendations for us in either city? See you next week!
Philadelphia City Hall by Ben Grey
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The best grilled cheese in Astoria: The Queens Kickshaw
Being cheese lovers, M and I absolutely jumped at the chance to try what my cousin deemed “the best grilled cheese in Astoria” at the Queens Kickshaw (40-17 Broadway, Astoria, NY). The vibe inside was warm and cozy, and had the feel of a gastropub. There was a small but well-curated menu of grilled cheeses, along with burgers, soups and some other entrees. Not to mention a full menu of imported beers, coffee drinks and even mead. As for the grilled cheeses, Queens Kickshaw had the classic rendition of a grilled cheese, Cheddar & Mozzarella ($8.5) on a brioche roll, which was even served with a comforting cup of tomato soup. M got the gouda grilled cheese ($10), topped with black bean hummus, guava jam, pickled jalapeños, and with a side of green salad with jalapeño vinaigrette. L got a tomato burrata grilled cheese, ($12) on herb focaccia with heirloom tomatoes and herb pistou. How can we resist anything with burrata?
Gouda and Black Bean Grilled Cheese by Garrett Ziegler
We figured they also would do other cheese-based dishes well, so I had to try the Mac ‘n Cheese ($14) which had a mix of Gruyere, cheddar and smoked mozzarella. The sandwiches were delicious and the cheese and bread were both extremely fresh. We also appreciated the interesting add-ins like black bean hummus and herb pistou that elevated the sandwich to another level. The gouda and black bean was definitely one of the best grilled cheeses we’d had recently, and we’d venture to say that it may be one of the best in the city. Not to mention that the Mac and Cheese was absolutely killer. What could more comforting (and tasty)? The Queens Kickshaw is definitely worth a stop if you get a craving for grilled cheese!
Our roti tour continues at Taste of Trinidad
I’m pretty surprised that it took us so long to try Trinidadian food, but since we are such fans of Caribbean food we knew we were in for a treat. One of our favorite Caribbean foods – after lechon of course – is the humble roti. Rotis are Indian-derived flatbreads filled with any number of toppings, and they are one of the staple of Caribbean street food. Taste of Trinidad (2045 Howard St, Chicago, IL) got high marks for it’s Trini-style rotis and since it was in our hood (before we moved at least) we knew we needed to give it a try.
Taste of Trinidad is a humble operation, with no air conditioning, and it is often closed during its stated hours, so be sure to call ahead. But don’t worry, this extra effort will be worth your while. We chatted a bit with who we presume is the owner and he was happy to offer his recommendations and tell us a little about Trini food. Beyond rotis, they also have curry goat, jerk chicken and the ever-popular macaroni pie. On the weekend they even have doubles, an emblematic dish made of fried flatbread filled with chickpeas!
We started out with an order of pholourie, a dish of fried chickpea dough fritters served with mango chutney. These reminded us of the Italian panelle and were a very addictive snack! For our lunch entrees we ordered a veggie roti and a chicken curry roti, which came out in short order. We appreciated that these rotis were not greasy at all, and both of the curries were flavorful and gently spicy. It was also nice to have a vegetarian option. To up the ante you can slather on some house made habanero/Scotch bonnet hot sauce, which got a hearty thumbs up from M. Neither of us were able to finish our rotis – but they were certainly delicious. Taste of Trinidad put out a high quality roti that definitely merits a future visit. We are especially looking forward to visiting on a weekend to get our doubles fix!
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The Long History of Moravian Spice Cookies
Though currently popular in North Carolina, the Moravian spice cookies trace their roots back to the earliest American colonists. These cookies came to the US with those of the Moravian religion in the 1700s, from an area that is today the Czech Republic. The two strongest Moravian communities in the US today are Winston-Salem, NC and Bethlehem, PA – both places where Moravian cookies flourish! The cookies themselves are similar to their Czech and German gingersnap cousins, with a mix of molasses and spices as flavorings (though they can have pretty much any flavoring nowadays). They are traditionally eaten at holidays, and usually are circle-shaped, but can be made in any shape you like. However, the cookies’ main claim to fame is that they are rolled out as thinly as possible – the thinner the better. Here is a recipe for Moravian spice cookies from the North Carolina Folklife institute and another version from All Recipes (pictured below). Modern versions may have different flavorings, including lemon. If you really want the complete Moravian cookie experience, you can even follow the Moravian cookie trail in Winston-Salem!
Moravian Cookies from All Recipes
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Vero Pizza Napoletana in Cleveland
Despite being Italian, both eaters are paridoxically not much into going out for pizza. Maybe this is because so much of it is mediocre? But when we do go for pizza, we either do Neapolitan-style of Chicago-style deep-dish (Yes, Chicago-style IS pizza). So when we heard about Vero Pizza Napoletana (12421 Cedar Rd, Cleveland Heights, OH) and the accolades heaped on it and its owner Marc-Aurele Buholzer we were cautiously excited. The focus here is on Neapolitan pizzas cooked in authentic 900° wood-fire oven (inside which a pizza is cooked in only 90 seconds). Vero’s interior is sleek and simple, and has two stories – but even so, it is not a huge place. Another feature of the second floor is that you can look right into the kitchen and see the oven and pizzaiolo at work, which is pretty cool.
The only thing on Vero’s menu is basically pizza (10″ pizzas that serve one, with a little to spare), which we always appreciate in a pizza place. The varieties available at Vero run the gamut from classic to creative ad include pizzas with and without red sauce – the Blanca features mozzarella, basil and garlic (and no red sauce). The inventive Milk ‘n’ Honey is topped with a farm egg (which you can also add to other pizzas for $2) and wild honey. For those feeling peckish, you can get a local cheese platter, olives or charcuterie to start off your meal.
First, we selected one of our favorite pizzas, the stalwart Margherita – tomato, basil and fresh mozzarella – the classic by which we judge almost any pizzeria. Next, we opted for the “Capua” variety which was topped with prosciutto, arugula and Parmesan cheese. The pizzas arrived quickly, as advertised. The pies initially come out uncut and the server will cut them for you into whatever configuration you may wish. The traditional way to eat this kind of pizza is by knife and fork anyway. Overall, the topping were fresh, generous and uniformly excellent, and the sauce was the perfect consistency. The crust was a little thicker than Neapolitan pies might be, but we don’t have any complaints. 
The hype behind Vero’s fresh and authentic pizzas turned out to be warranted, as evidenced by the fact that we practically inhaled our pizzas. We also appreciated Vero’s commitment to the art of Neapolitan pizza. For example, in addition to the authentic oven of course, Vero doesn’t deliver pizzas and instead focuses on having the in-person Neapolitan experience. This makes perfect sense, since this kind of pizza really doesn’t taste the same unless you are eating it fresh out of the oven. We would definitely go back for another pizza fix soon, especially since we are so far from our deep-dish alternatives. As if that wasn’t enough, the gelato in the front counter looked pretty good, too.
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Lunch in the Loop: 5411 Empanadas
5411 Empanadas (175 N. Franklin, Chicago) started out as a food truck in Chicago, but now they are a mini empire, with locations in Wicker Park, Lakeview and now the Loop. 5411 is a perfect example of a place that does only one thing, but they do it really well: in this case, empanadas. 5411 serves up Argentine-style empanadas (the name comes from the international dialing code for Buenos Aires, Argentina), with a variety of meat and vegetarian fillings. I was actually pretty impressed by the amount of different vegetarian fillings they had, which made it a perfect place to go with Veggie co-workers! The Loop store itself is pretty tiny, and many people were taking their orders to go. In the summer, the patio is pretty nice, too.
The empanadas at 5411 are baked, not fried, and for me, three is enough to make a meal. I have had the cheese and spinach, chorizo and patatas bravas (Spanish-style potatoes with spicy sauce), caramelized onion and Parmesan cheese, mushroom and blue cheese, and the BBQ chicken, and all have been excellent. My favorites are probably the varieties that include cheese, which I consider essential to the empanada experience. It is also essential to get a side of chimichurri sauce on the side! The empanadas at 5411 are not greasy at all, which is so great, especially to munch on the go. For those who want empanadas at another time than lunch, there are also breakfast options with egg and even a sweet Nutella option. 5411 Empanadas is a great new option for lunch in the loop, but be ready for a line out the door (see below!).
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Puerto Rican specialties at Campus Grille in Berea
Pretty much the last place we expected to find awesome mofongo was in a small town outside of Cleveland, named “Campus Grille,” but we did! Campus Grille (10 Seminary St, Berea, OH 44017) is hiding in plain site with a nondescript name and facade in the small town of Berea, near the campus of Baldwin Wallace University. We came here specifically for one of our favorite Puerto-Rican dishes, mofongo, but were pleased to find a varied Caribbean menu. Campus Grille is a casual place, which seemed to be popular with college kids and families alike. You place orders at the counter and then they are delivered to your table.
We knew we had to order the mofongo since we had heard so much about it, and once we saw the pilón (wooden mortar and pestle) for making mofongo we knew it was going to be good! We ordered a roast pork mofongo ($11.50 – other options include plain, chicken, beef or shrimp), and the house special, coco tropical ($9.50), which is roast chicken over a bed of coconut rice and spicy pineapple chutney, and a side orders tostones – fried plantains ($3.69). Also on the menu are beef stew (carne guisada), a cubano sandwich, rotisserie chicken, and even a vegetarian plate. If you are there for lunch, the specials seemed like an amazing deal at $6.
With our Jarritos fruit sodas in hand we waited only a short while for the food to arrive (there were a few tables outside, too). Both dishes were excellent, and the proportions were huge. The mofongo was excellent, and the pork was tender and well spiced, the plantain portion was flavorful and garlicky, and not mushy, which is how we like our mofongo. The coco tropical was delicious, the rotisserie chicken was tender and flavorful, and it would be perfect for those with something a bit more sweet in mind. I think Campus Grille knows that you probably aren’t going to finish your entrée, because they serve everything in round foil to-go containers from the start, and if you don’t finish you can get the plastic lid at the counter. I can see how some people would not like that, but we thought it was kind of genius.
Unfortunately, we were not up for dessert, but the flan and tres leches cake looked pretty good, too. We really enjoyed our meal at Campus Grille, it had a lot going for it: great pork, Goya products for sale by the counter and Prince Royce on the radio! Most importantly, this was some of the best mofongo we have had outside of Puerto Rico. We were so happy to have found Campus Grille, and are excited to explore more Puerto Rican food in Cleveland. Do you have any recommendations for us?
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10 Tips to Make the Most of Chicago Gourmet
After having attended the Chicago Gourmet food and wine festival for several years, I’ve picked up a few strategies for making it through the day with the maximum amount of food and fun. So how do you successfully navigate the gamut of unlimited food and free-flowing booze and plan the optimal experience?
Eating the World at Chicago Gourmet
Where else but Chicago Gourmet can you attend a BBQ demo while sipping on Chilean wine and munching tiny lobster rolls? This always-anticipated food and wine event, spanning a weekend in September, is a veritable culinary wonderland. This is my third year attending, and despite the crowds, I still think it is one of my favorite, (and most gluttonous) annual experiences.
Chicago Gourmet takes place inside the Pritzker Pavilion in Millennium Park in downtown Chicago. The main stage hosts talks and demos by big-name chefs, while the perimeter is ringed with tasting tents where 3 or 4 Chicago-area chefs serve small bites or drinks from their restaurants. Smaller tents scattered around the pavilion host other food and beverage exhibitors, chef demos and beer and wine tastings. Another wildly popular part of the festival (the MOST popular part of the festival?) are the two rows of wine and spirits exhibitors in the center of the great lawn (below).
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Superior Pho in Cleveland lives up to its name
The first time we attempted to go to Superior Pho (3030 Superior Avenue, Cleveland, OH), we couldn’t find it! Superior Pho is located in a tiny mall with other Asian restaurants and businesses. However, we didn’t know that, so when we walked into the front entrance of what we thought was the right address, we promptly turned around when we arrived in the lobby of another restaurant. However, stay heartened, just park in the back when you turn off of east 30th street and Superior Pho will be the first restaurant you encounter from the back entrance.
Superior Pho is a simple place with a few tables and tvs in the corners. We arrived for dinner at about 6 pm, and the place was packed – it closes at 8, so keep that in mind. To start off, we ordered mango bubble tea and Vietnamese coffee, cà phê đá, which was served with an individual drip filter (cà phê phin) – the first time we had ever seen it served this way – though it is apparently the authentic way to do things. Thankfully, the menu at Superior Pho was not as enormous at other Vietnamese restaurants, which made it easier to actually settle on a dish. Along with pho and vermicelli dihes, there was a single banh mi sandwich and a well-curated selection of house specialties including Bò lúc lắc (beef salad) and Bò bía (rice paper rolls with Chinese sausage).
The main thing to order at Superior Pho is obviously pho, the iconic Vietnamese soup. There were 14 pho permutations you could order by number including: brisket, flank steak, meatball, chicken or even veggie (Large: $8.95 / Small: $7.95). We ordered a classic Beef Pho with flank steak. We always want to try a second dish at the restaurant, so I went for one of my favorite Bún noodle dishes Bún thịt nướng ($9.50) vermicelli with grilled pork. Our entrees were brought out in short order – and we were instantly impressed, everything was fresh and tasty. The pho broth was flavorful and heavily spiced with scallion, basil and cinnamon, and the beef was of very high quality. The large size was more than enough to share, and for only a dollar more than the small, why not? The vermicelli dish was of similar high quality, with the perfect mix of fresh veggies, spice and fish sauce.
Much like Chicago (and anywhere else) there is a bit of a turf war between restaurants and fans on who has the best Pho in town. And while we haven’t sampled enough places to make a definitive decision about the best pho in Cleveland, we are definitely fans of Superior Pho. This was some of the best pho we ever had, and could certainly hold its own against any we had tried in Chicago. We look forward to enjoying more Superior Pho in the future, especially as a tonic for the impending cold weather.
Authentic taste of Garifuna culture at Garifuna Flava
Garifuna Flava (2518 W 63rd St, Chicago, IL) had been on “our to-eat” list for such a long time! there was another Belizean restaurant on Howard (Tickie’s – now Redz) but it did not feature the unique cuisine of the Garifuna coastal culture of Belize. Garifuna culture, centered on the Caribbean coast of Belize, is a blend of African and Indigenous Caribbean influences, which manifests itself in a totally unique cuisine. When we dined in, the place was doing a brisk takeout service, and it also seemed the place was a favorite of cops, which tends to be a good sign, since they know all the local food options.
For appetizers we got Panades, corn fritters stuffed with curried fish, which was definitely unusual, and spoke to the West Indian influence in Garifuna food. We also heard good things about the guacamole with plantain chips, so we had to give them a try (how could we resist). Also on offer were conch fritters, which we had sampled at other Caribbean joints. For mains, there were a variety of stews (beer, chicken and oxtail) and jerk dishes. Unique fish dishes rounded out the selection, including conch soup and Hudut Baruru with Falumou, a king fish soup with coconut milk and a side of hudut, a plantain mash that is used like fufu in African cuisines. Another feature we were fans of, was the lunch special for less than $7 you got a main, a side (choice of pigeon peas, plantains, rice and beans or cabbage) soup and salad. We selected the jerk chicken and the chicken stew from the lunch specials.
There was such an insane amount of food with the lunch specials, that the pleasant server brought it over on a cart, nay, a 2-level cart. Chicken soup, salad, a huge cup of rice – along with a generous helping of stewed chicken and jerk chicken. Everything was delicious and made from scratch, and we were surprised by the mild and nuanced flavors. For dessert we had to have the sweet potato cake – even though we were already pretty stuffed, and it was worth it – the cake was moist and spicy!
We washed down the meal with a spicy ginger soda and a passion fruit smoothie. It definitely felt like we were in the tropics, especially given the 90 degree weather outside. Garifuna Flava is an excellent place to get a taste of an underrepresented cuisine – we’ll definitely be back to try more of the menu.
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Keren Restaurant: Eritrean in Washington D.C.
We are huge fans of Ethiopian food, and we heard that Washington D.C. had a thriving Ethiopian food scene, we were extremely excited. There were so many restaurants to choose from, and we were excited to see Eritrean options as well. We had tried Eritrean food previously in Philadelphia, and we were happy to revisit it. Since Ethiopia and Eritrea were the same country until the early 1990s, the cuisines are very similar, though there are some subtle differences, especially the greater prevalence of seafood on the menu because Eritrea is coastal. Keren Restaurant (named after the 2nd largest city in Eritrea) is located in the bustling D.C. neighborhood of Adams Morgan, which has a wide variety of restaurants of all cuisines. We arrived at Keren on a Saturday night, and when we arrived there was a good mix of college kids and families. The atmosphere was convivial and cozy, and the restaurant was simply decorated with murals of Eritrea (plus a surprising number of TVs). 
The menu at Keren is very small in terms of traditional dishes, there are only a handful of either meat or veggie options. We also noticed a sizable Italian selection, including pasta and breaded chicken cotoletta, which makes sense since Eritrea is a former Italian colony. We were also excited the Keren delved into some more unusual options. For example, there were a wide selection of breakfast options featuring Ful (mashed fava beans) and Silsi (a traditional tomato-based sauce). We ordered the beef tibs and the veggie sampler (lentils, chickpeas, cabbage, spinach and potato dishes) to share among ourselves. We were pleasantly surprised that each entree was less than $10, which is far lower than most comparable restaurants. In addition to the injera, we got an order of traditional Eritrean unleavened wheat flat bread called Kitcha, which we had not seen on any other menus. Kitcha was definitely denser and more pita-like than injera and we have to admit it was much easier to eat with the injera since it was much more flexible.
We enjoyed all of the choices we sampled: the sauces were rich and flavorful (not too spicy), and there was definitely something to satisfy both meat-lovers and vegetarians. We finished up the night with an Eritrean coffee (it was billed as a coffee shop after all), which was very similar to the Ethiopian coffees we had tried previously. We highly recommend Keren as an awesome place to get delicious, low-key Eritrean food, with no pretense, and at great prices.
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Delcious Pizza in São Paulo: Speranza
São Paulo is a mecca of pizza. In our relatively short stay in São Paulo we tried to sample as much pizza as possible, and we definitely found some of the most consistently good pizza outside of Italy. Many will vouch that the pizza in São Paulo is even BETTER than that found in Italy. One of our friends particularly recommended Speranza (R. 13 de Maio, 1004, São Paulo), a family restaurant that has been churning out pizzas since 1958. Speranza is quieter and less of a production than Braz, with which it vies for favorite pizza in the city. The menu at Speranza consists of pizzas and other Italian dishes including meats and pastas, as well as a tempting burrata appetizer.
There is a section of the menu dedicated to authentic Neapolitan pizza, which for about 40R apiece (about $20) was a pretty good deal. It is worth noting that this restaurant was the first in Latin America to receive recognition from the Associazione Verace Pizza Napoletana. We were highly recommended to get the classic margherita pizza, which was 56R for a large, and an extra 3R for buffalo mozzarella, which we felt was well worth the slight added expense. The pizza was fabulous. We loved the dense crust, the light sauce, and the generous hand with the buffalo mozzarella. While it may not have the fancy ambiance of Braz, we think we liked this little spot better.
We were completely stuffed from the pizza and bread, though we have to mention the restaurant’s very well-photographed menu of desserts. If you go there you will see what we mean. There was lemon tart and tiramisu, as well as something we’d never seen on a pizzeria menu before: Pastiera (Neapolitan Easter pie). This was definitely one of our top pizzas in Brazil, and we recommend Speranza to everyone looking for legit pizza in Sampa.
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A trip to Romania with Ovy Transylvanian Bakery
As you can tell from our blog, we are big on sweets so we decided to keep the momentum going with a Chicago-area Romanian find. Ovy Bakery (3455A W Dempster, Skokie, IL) is so unassuming, if you blink you’ll miss it for two reasons: 1. it is located in a completely nondescript strip mall and 2. there is a big sign reading “La Patisserie” outside from the bakery’s former incarnation. I only noticed Ovy because I was intrigued by the “Transylvanian” sign in the window – not a common sight. Ovy Bakery is small, and when we visited it was pretty crowded! There were 2 sections of pastries in the glass case: traditional Romanian and more modern French-inspired creations. Chef Ovidiu Pop, the eponymous “Ovy,” who is of Romanian extraction, honed his pastry skills by working at Blackbird and the Peninsula Hotel in Chicago, which explains the mashup of Romanian and other European styles.
We were bringing dessert to a friend’s house for dinner so we decided to sample five different pastries from both categories (clockwise from top right):
- Amandine – This is one for the rum lovers – a chocolate covered chocolate cake that had been soaked in rum. beware – it is very strong.
- Dobos Torte – This is a classic Eastern European cake that is composed of thin layers of chocolate buttercream and yellow sponge cake. Ovy’s was a perfect rendition that equally blended both varieties, which complemented each other perfectly, with neither flavor dominating. A creative new twist was the crunchy, caramelized top
- Honey Cake (seen at the bottom of the page) – This was similar to the Dobos torte in appearance, and featured delicate layers of honey cake, pastry cream and apricot jam. It had a faint graham cracker flavor, which was both delicious.
- Creme – This dessert looked simple, but had a very unique taste – it was puff pastry filled with a vanilla cream that tasted more like a gelatinous zabaglione than pastry cream. Though the texture was a bit unusual, it was still very good!
- From the modern side we sampled a Passion Fruit Mousse on a cookie base, which was exquisitely presented, and tasted even better.
I was pleasantly surprised by the variety and quality of Ovy Bakery. They even offer catering for savory Romanian dishes, and other tidbits like breads (the most popular seemed to be the sweet bread Cozonac) and doughnuts. If you are in the mood for something a little different to bring to a dinner party, these pan-European treats from Ovy will definitely impress your guests
The best ice cream in Cleveland
Before moving here, we had no idea that Cleveland was such a big ice cream town. There are more ice cream places in Cleveland than there are doughnut shops in Chicago (at least it seems like it). We ate at a variety of ice cream places around town to find our favorite, and of course “best” is subjective, but we think we have landed on a winner: Mitchell’s. We fell in love with Mitchell’s due to their wide variety of flavors, consistently creamy texture and fresh ingredients. They even make the waffle cones right in front of you!
On the face of it Mitchell’s looks like a typical ice cream store with a wide selection. Along with scoops in a cup or cone, you can also make special sundaes, shakes, malts and floats (plus pints and other treats to take home). However, the major difference is the taste. We were blown away by the first two flavors we tried: Salted Caramel and Mint chocolate chip. First off, the mint chocolate chip was NOT green, and it tasted like fresh mint leaves, the caramel was creamy and salty, and not at all overpowering. Other flavors like Key Lime Pie perfectly replicated their real life inspirations. There are even vegan ice creams and frozen yogurts if you are so inclined. Personally, I see a Mitchell’s ice cream cake in our future birthday plans.
We aim to try every flavor they have, currently about 25 regular varieties. There are also seasonal flavors to enjoy, making use of Ohio’s local produce, so there will always be something new (current seasonal flavors include caramelized chocolate, fresh peach and coconut, among others). There are eight Mitchell’s stores now in Cleveland, but our favorite is in the Ohio City neighborhood (located at: 1867 W 25th St, Cleveland, OH 44113), for three important reasons: 1. It is in a converted movie theater; 2. It is the factory where they make all of their ice cream (a process you can watch); 3. There is a miniature train running around the first floor. If you visit Cleveland, be sure to stop by!
Eating The World 