Home https://server7.kproxy.com/servlet/redirect.srv/sruj/smyrwpoii/p2/ Entertainment https://server7.kproxy.com/servlet/redirect.srv/sruj/smyrwpoii/p2/ 2 places in Chicago make Esquire’s ranking of “Best New Restaurants in America” ​​- NBC Chicago

2 places in Chicago make Esquire’s ranking of “Best New Restaurants in America” ​​- NBC Chicago



At the end of the year, Esquire announced that two places in Chicago were on the list of the “Best New Restaurants in America” ​​of the magazine for 2020.

Esquire culture and lifestyle director Kevin Sintumuang was traveling around the United States with his family when quarantine orders came in, ranking two restaurants in Chicago among the best new locations.

Porto, located at 1600 W. Ave. in Chicago, made a cut for one of the best new restaurants, bringing a combination of seafood flavors from Portugal and Spain, according to the magazine.

“On the menu you will find some familiar items – such as canned food served on toast, but these are the cheeky, more cerebral dishes where chef Marcos Campos excels,”

; wrote Jeff Gordinier of Esquire.

The restaurant in the Western city offers “pasta do mar”, which uses Spanish seaweed as noodles and shrimp carabinero in olive oil, Gordinier said. He added that nori ice cream includes candied sea salad.

“It’s a side approach to the coastal region, but it’s fun,” he said.

Bridgeport’s Pizza, Fried Chicken, Ice Cream’s restaurant was also ranked as a top new venue, including new views of classic dishes.

“If the PFCIC wants to eat at a friend’s place where the party has spilled into the (socially distant) backyard, that’s the way it is,” Gordinier wrote.

The new 964 W. 31st Street offers Pizza from Eat Free Pizza, which started as a small, secret pop-up, along with Korean-style fried chicken and Chicago brand Pretty Cool Ice Cream for dessert, the magazine said in detail.

“Take six packs at Maria’s next door (both owned by Ed Marshevski) and you have a real neighborhood,” Gordinier said.

For a full list of the best new restaurants and the best Esquire chefs click here.




Source link