August 9, 2022



The Best Dishes the Eater Chicago Team Ate This Week

3 min read


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June 22

USDA Primary Tasting at Perilla Korean American Fare

A Korean grill set inside a wooden table is filled with pieces of raw beef.

USDA Primary Tasting at Perilla.
Naomi Waxman/Eater Chicago

Pleasing a group is a lot easier reported than accomplished. For those of us whose eating companions commonly really don’t lengthen beyond a four-best, scaring up programs for a group of, say, seven (including a vegetarian and a teen with a tree nut allergy) is a specifically tricky calculation. Fortunately for this distinct get together (and the reservations-maker, see: me), this year’s Father’s Day weekend puzzle was cheerfully solved by Perilla, the Bib Gourmand honoree in River West that is amongst the leading places for Korean cuisine in Chicago. The relaxed restaurant’s extended tables with embedded tabletop grills serve a dual reason — they are the springboard for glistening, perfectly-seasoned hunks of USDA primary beef (or wagyu, if you’re fancy) and an interactive element that retains diners engaged with one particular another and the significant taking in at hand. Our sole vegetarian was not remaining by the wayside: personnel swapped out meat for a plate of fluffy lion’s mane mushrooms that choose on a golden hue when grilled. It all goes down amid a swirl of banchan and sides, from correctly crispy dumplings to a delightfully mild soybean stew that caps off the gleefully gluttonous endeavor. Perilla Korean American Fare, 401 N. Milwaukee Avenue, River West — Naomi Waxman, Reporter

Lime Tajín Cruller from Brite Donuts & Baked Products

A round cruller on a green-and-white plate.

Lime Tajín cruller at Brite.
Aimee Levitt/Eater Chicago

Permit me make this crystal clear: there are no really bad doughnuts, even crullers that have been sitting down in the Dunkin’ case for a few times or a plastic-wrapped fuel station sinker with an marketed shelf life of 70 days. But then there are the terrific doughnuts, the best combination of texture and taste that handle to go beyond pillowy and sweet. The bakers at Brite Donuts in West Town have been conducting fascinating experiments with texture and flavor, even venturing into the realm of — gasp! — savory and boozy doughnuts. (And why should not doughnuts get a prospect to be a thing other than sweet?) The lime Tajín crullers, which I sampled at the Botanical Cafe in North Center, was a notably effective a person. (The Botanical Cafe is also a incredibly awesome position to eat doughnuts: it is silent and peaceful, and genuine to its title, crammed with plants that buyers can invest in and get dwelling.) Crullers have usually been just one of my beloved doughnuts anyway simply because I like the texture and the way glaze collects in the ridges. This one was textbook excellent — crisp on the outside the house, smooth and ethereal on the inside of — and the lime glaze is a bit sweeter and more muted than lemon. The Tajín crumbs, on the other hand, have been the true shock: they extra just a hint of spice and crunch, just plenty of to be interesting with no staying overpowering. I will desire of this doughnut for a great long time, for the reason that Brite keeps transforming up the menu with handful of repetitions, always looking forward. Brite Donuts & Baked Items, 2021 W. Fulton Street, West City — Aimee Levitt, Deputy editor


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