The Best Coffees in the World

When considering the best coffees in the world, I went to the association of the Coffee of the Specialty of America (SCAA) for research. They are the organization that puts the levels of the quality for the coffee of the specialty that the calls publics “gastronomic coffee.”All coffees of the specialty use beans of the arabica. The other category of is the bean of the robusta that is of quality of the taste inferior to arabica. In these categories, there are several varieties of bean. The Arabica beans are grown to a higher altitude that robusta.

Coffee is the second most exchanged the commodity in the world and is noted in a similar manner as wine. This event is called a to “put in cut” and has a set of strict levels. To win a to put in cut is very prestigious and has a direct effect on the prices a farmer of coffee can get for its crop.

History of this “putting in cut” winners showed that three regions of the world food products the winners the more. In an interesting way, these regions have a very similar latitude when to look at the world card. The three regions are Ethiopia, Sumatra and Coffee Panama.

Ethiopian/Kenyans (the Africa)

Ethiopian coffee is aromatic, very fragrant, and known also to be some of the best coffees in the world. It is also the origin of the whole coffee. The Ethiopian people have a legend that says that a herder of the goat discovered after Christ of the Ethiopian coffee around 850. This legend asks that the herder of the goat noticed that its sheep was very excited and dance nearly after having eaten red bays of a tree. The founder’s legend is going to say that the herder tasted the red bays for himself and brought some of the house of the bays of it to its wife who insisted that it takes them to the monks. The monks threw the bays supposedly in a fire and observed the delicious odor that the bays produced. The monks are said to have removed the bays of fire and boiled the bays in water to create the drink that we now know like Ethiopian coffee.

Whether this legend is true, or makes a legend of it only is forever a mystery. Coffee indifferently, Ethiopian has been used for the religious ceremonies. These ceremonies are held again today and if a guest is invited to participate in the ceremony, it is known well to be a very beautiful experience.

Locally, the Ethiopian coffee is served with one and the other sugar, or in some parts of Ethiopia, salt. Milk or all type of creamer are never used in to prepare traditionally. The process to make coffee varies by region. In some regions it is dry treaty and in a few other regions it is washed. The Ethiopian coffee found in the stores today is the process dry processed.

The is often exhausting and associated with with to import adds to the reason of reason the Ethiopian coffee can be consumers expensive.

When buy Ethiopian coffee to be home prepared, it is wise to consider the trade rightly Ethiopian coffee. The reason obvious to consider the just trade is so that the producers of this marvelous product can harvest the advantages of their hard work. The Ethiopian coffee has a rich, fat, and passionate history and a taste that have been encouraged by a lot of people for a long Coffee time. If you want to make coffee like this then you have to follow 8 Rules to Make a Perfect Cup of Coffee strictly.

Sumatran (the Indonesia)

Sumatran coffee comes from the island in Indonesia called Sumatra. The taste of Sumatran coffee is spiced, herbal, and very distinct. It is considered one of the best coffees in the world and has been introduced in first by the Dutchmen around 1699 when the Dutchman wanted to follow the demand of coffee in Europe. The Dutch traders knew the difference between Sumatran coffee beans and other coffee beans by the appearance that is shaped irregularly and coffee clear green.

Sumatran is one of the best coffees in the world and has a low acidity that makes it highly favored among other types of coffee. The beans are usually grown in light of the full sun and without chemicals. A very popular type of Sumatran coffee, however to disgust entirely in a lot of opinion of the peoples, is the luwak of the kopi Sumatran coffee. The coffee of the luwak of the kopi is the coffee beans that have been eaten by the small animal known like a luwak. After the abstracts of the luwak and excrete the coffee beans, the local villagers gather the excreted beans and roast them. These excreted and roasted the beans are said to cost a pound to roughly $300. Of course, all of Sumatran coffee doesn’t come of the excrement of the luwak. There are a lot of other varieties of Sumatran coffee as well.

Most of the Sumatran coffee beans is treated to use the method of the wet and dry treatment. This method of the treatment is another reason why the Sumatran coffee is so popular. Most other types of coffee beans are treated while using or a wet method or a dry method, hardly ever both.

When that buys the Sumatran coffee home for use, a person should try to buy coffee just commercial Sumatran. The just commercial beans can be found to several on line retailers and also to gastronomic retailers of coffee. It guarantees that the farmers benefit from all of the hard work that they invested in to cultivate this coffee delicious coffee.

Sumatran has a taste contrary to all other and once you try it for you, you can find that it will replace your current mark quickly or at least are a coffee that becomes one of your Coffee favorites.

Panamanian (America)

Although Central Panama is the smallest of the whole coffee that produces some countries, they cultivate most very valued coffees every year. The region of coffee surrounds the city of Boquete in the province of the west of Chiriqui close to the Costa Rican border. Some say that Panama has the microscopic climate ideal to cultivate the coffee that receives winds of the north with a light fog and cool breeze. Most coffee is grown on the farms and is called a coffee of Property that means the farm it is the from.

The process includes picking of the hand, washing and drying of the sun. The farms work attentively with the indigenous people who heighten the community with the social, medical and educational services. Because of this, the trade is not rightly a concern. It is a harmonious report between farm and years worker.

For, the coffee of Panama was not very known among the public but the quality was obvious to the traders. So much therefore, that a trader has been caught the sale the cost inferior Panamanian coffee beans as beans Kona Hawaiians, a high arabica of the end much very known bean.

Currently, the Panamanian coffee came of age that wins numerous cuppings to the point in 2003 when the competition has been changed. Previously, every entry was the individual and Panamanian competitors would win until five ten rewards. Now, they have the groupings and every group can produce until two winners who bring up the next level.

It should be noted that although the Panamanian coffee has been established as the best in the region, the marvelous coffees yet come from Costa Rica, Nicaragua and Columbia.…

Advantages Of Having a Keurig Coffee Maker

Coffee is like an addiction to most of the people. They cannot start their day without a cup of coffee. Italy is considered as the place where you can see coffee bars more than any alcohol bar. If you are a coffee lover or addicted to coffee then you may know that there are various types of coffees. They are brewed coffee, cappuccino, espresso, latte, etc. There are also different varieties in espresso and other types of coffees. Each coffee has its own specialties and disadvantages.

If you are an addicted coffee lover then you may love brewed coffee more than any other. If you are planning to make a brewed coffee at home then you need to buy a best keurig coffee maker. Keurig is a beverage brewing system used for commercial purpose and at the same time at home. Keurig helps you to save your time that is by a single click to the button of the keurig will provide you instant coffee. It is basically a single served coffee maker.

There are various pros and cons of keurig coffee maker. If you are planning to have a coffee maker then this article is for you. Below mentioned are the advantages of a keurig coffee maker which will help you to gain a basic knowledge about it.

best keurig coffee maker
Pros of Keurig Coffee Maker

  • Provides coffee instantly

Keurig coffee is a tool which helps to save your time. Getting up in the morning is the most lazy thing we face. Lazier than that is the preparing of coffee or tea. You need to wash your utensil and then boil the water and wait till it gets boiled and then add coffee powder and so on. After wasting your that much time you get a coffee prepared. If in case you have a coffee maker that too of keurig’s then you just need to press a button and then the coffee is ready within a minute. Isn’t it amazing. There are many offices and shops which prefer best keurig coffee makers as it saves time and supplies coffee whenever it is demanded.

  • Different types of coffee and tea can be made

In most cases, keurig is used for brewed coffees. But still you can also switch to other coffees and enjoy different tastes of coffees whenever you wish to have. In real sense all coffees are brewed but still there are different names and tastes. It can be used to make a large selection of caffeinated and decaf beverages like normal coffee, cappuccino, latte, espresso, etc. If you are planning to purchase this for your home purpose then it is not necessary that every member of the family would love coffee. There may be some who likes tea to drink more than a coffee. With the help of this coffee maker, you can also make hot tea, cold tea and even hot chocolate.

  • Easy to use

It is very easy to use a keurig coffee maker compared to other coffee makers. It is not necessary that only a professional can use this, instead a beginner can also make and enjoy the coffee. To use it efficiently, you need to follow the instruction chart provided to you by the manufacturers. The procedure of the coffee maker depends upon the model as it varies from model to model. If you have any query regarding its usage you can contact the customer care or else take the help of tutorial videos which are uploaded in the youtube.

  • Familiarity

It was invented in America in 1998. The keurig is considered to be the most popular single-cup system in US. From the past few years, the demand for best keurig coffee maker has increased. It is familiar to a mass audience because of its single up concept even before it is being installed in their office.

  • Varieties of features

There are varieties of feature available in the keurig coffee makers. It all depends upon the model of your coffee maker. So before planning to purchase a coffee maker, ensure that which facilities and features are needed by you. The best keurig coffee maker depends upon your preferences. Then too, the basic features like instant supply of coffee, different drinks, ease to use, etc. are being provided by every type of coffee makers.…


Rating 2.5 stars
Abridged Version:
“It’s a Mediterranean inspired restaurant that prominently features seafood from the freshest sources nearby and around the world. Expect a fine dining experience in a casual setting executed by a friendly and knowledgeable staff.”
Such is the official description of Scylla (pronounced sill-a) provided by its spin doctors. Sometimes it’s good to hear exactly what a restaurant has to say about itself; what its culinary mission is (or wants to be). Under the direction of chef/owner Stephanie Izard, the menu boasts “familiar ingredients from countries surrounding the Mediterranean Sea (and presents them in unique and satisfying bold ways.”

“Seafood,” “bold” and “satisfying” are the operative words in those two mission statements. And, as it turned out, the descriptions were not just a lot of hyperbole wrapped in a thin shell of bravado. Izard knows what she is doing. Her creations are straightforward yet they have substance; they evoke a clear culinary direction that makes good sense. She knows when to stop piling on ingredients, and that allows all of the essential flavors in each dish to be pronounced yet uncomplicated.

The menu at Scylla goes something like this: Five of the nine appetizers include some type of seafood preparation. And seven of the 10 entrees are involved with seafood. That’s a bold way to go for such a small restaurant, but it works quite well.

also read : Trumpeting Chicago’s Restaurants

Scylla, being true to its culinary code, does a fine grilled baby octopus salad. The bevy of “arms,” practically fork-tender and quite luscious, are arranged with “sticks” of fingerling potatoes and tender leaves of peppery arugula. A shingle of Pecorino cheese gets hung atop the arugula, and a tangy vinaigrette dressing adds the right gloss to the entire assembly. The counterpoints of flavor are terrific. And with some of the warm olive bread that keeps showing up. It all adds up to the best eight bucks I’ve spent in quite a while.

Another appetizer that hit the right flavor notes was the shrimp wrapped with prosciutto. If you wrap bacon around water chestnuts, you have rumaki, an appetizer of the past that has been buried. On the other hand, if you wrap prosciutto around shrimp, and you do it right (as Scylla does) with paper-thin imported prosciutto and carefully grilled shrimp, you have met up with a combination that spells out elegant enjoyment.
When was the last time you had grilled Hawaiian hebi? For me this was a first. I took to this fish like a duck to water. It’s available year-round, so why aren’t more restaurants serving this fine fish? The Scylla kitchen pairs the fish with a grand-tasting leek risotto (properly creamy and elegantly al dente), and a “salad” of salsify, sea beans and flakes of lump crab. Quite enjoyable.

Desserts are the work of pastry chef Jessica Oloroso, and the two sampled (five are offered in all) were perfect to the point of plate-scraping goodness. Lemon custard cake was tangy, light in texture and enjoyable in every way. Riding along with the custard cake was a scoop of olive oil-thyme ice cream. That’s not as strange as it sounds. Using olive oil and an herb in ice cream is very big right now in the South of France. In fact, a good olive oil will impart a subtle almond flavor to the cream.

And the warm chocolate cake (even though the warm chocolate cake idea has been overdone) was one of the best I’ve had. Moans of delight go along with each bite of the glamorous brandy-soaked cake with its cloak of silky ganache, the chocolate flowing like lava down each flute. Plump cherries scattered around the cake, along with a knob of rich allspice ice cream, made it all that much more enjoyable.”
Pat Bruno is a free-lance writer, critic and author.

February 25, 2005 “Table Hopping” By Emily Nunn | view the article online
“Food’s fine at Scylla, even if name is funny
From now on, if it isn’t too much trouble, I would like area restaurateurs to contact me before choosing a name for their new enterprises. I’m only trying to help. Let’s look at an annotated list of recent additions to the Chicago culinary landscape: 22 Restaurant & Bar Moderne (way 2 many words), Karyn’s Cooked (sounds like a kitchen accident), Blu 47 (What’s a blu? And again with the numbers), Masck (misspelled implication of concealment), and Kitsch’n River North (no com’ment).
My problem has nothing to do with the food. In fact, the only one whose food I’ve tried is 22 Restaurant & Bar Moderne, which I enjoyed, even though it had the less moderne name Room 22 back then. It’s the idea of all the fussing that bothers me. And I feel that I can speak for food lovers everywhere when I say that we’d rather restaurants focus on being delicious.

The pretty and welcoming Bucktown restaurant Scylla is guilty of what you might call benevolent overnaming. The food tastes terrific, but it would by any other name. Scylla is a nymph who–for reasons typical of the tangled romances in Greek mythology–was transformed into a sea monster with a dog body, 6 heads and 12 feet and who lived her life in misery, snacking on sailors. Not very appetizing. But it’s meant to reflect the fact that the 28-year-old chef and owner, Stephanie Izard, specializes in fish and seafood (she previously worked at Shawn McClain’s fish-centric restaurant Spring).
I can tell you there’s nothing monstrous going on here. Scylla is located in a two-story house once occupied by Glory; it is sweetly decorated with whimsical paintings of water fairies, banquettes piled with pillows, and pretty sage and eggplant walls. The waiters are nice and professional. One of the menu’s virtues is that it makes it hard to decide: oven roasted monkfish with curried risotto; scallops with foie gras and mushroom ravioli; pan roasted quail with white polenta and apricot-brown ale sauce.

On just the second night of business, we had subtle yet remarkable food. No single ingredient in Izard’s roasted amberjack (which is a bit like tuna, but more delicate) overpowered another, in spite of the fact that it is served with rich braised short ribs and tied together by a spiky drizzle of horseradish creme fraiche.

Izard dares to drizzle, which seems quaint these days, and judging from the few dishes my dining partners and I tried, she is adept at pairing somewhat unexpected flavors without producing the culinary equivalent of an amusing but distasteful party trick. One of my tablemates, Linda, goes to Hawaii on vacations; she was happy to see ono on the menu (we later had a brief, misinformed moment of despair about having eaten a fish in the dolphin family; it’s actually a mackerel). It was a nicely cooked slab of flaky white fish, with a brandade (salt-cod puree) crust, served on a bed of sliced Brussels sprouts, almonds, wild mushrooms and tart cherries. Which worked beautifully.

And Itasca, who has a reputation for being persnickety not to mention bossy about food (or about the best way to cure a cast-iron pan, if you mention you just bought one), enjoyed the grilled beef tenderloin, which was served in thin pink slices fanned out upon a jumble of cipollini onions, fingerling potatoes and root vegetables, in a green peppercorn sauce. I personally loved one of the two starters we ordered–a creamy celeriac soup with a mound of chile-spiked, brown-buttered crab meat. The other–escargot in a big bowl of braised leeks, bacon and sweet garlic (which I could not taste), topped with a tomato compote–I liked not at all. As close-minded as it sounds, I can’t imagine why anyone would eat snails without garlic butter.
The only time we unanimously rejected a dish was at the end of the meal. Scylla’s dessert menu includes an interesting list of artisanal cheeses, as well as ricotta fritters and lemon custard cake, but we opted to share the ice cream tasting: lavender, sabayon, allspice and pistachio. I found three of them lovely, but we all agreed that eating the lavender scoop (which included the flowers and stems rather than a simple infusion) was, as Linda put it, “like eating a sachet.”

We enjoyed the place enough to engage in a sort of maternal worry session about whether Scylla–a restaurant that seats just 46 people on a somewhat remote corner of Bucktown–would be able to make a go of it. We sincerely hope so. And since I rarely have that kind of conversation about a restaurant, take the fact that we had it at all as a very good sign.”…

Trumpeting Chicago’s Restaurants | Dip into these intriguing new dining venues

Jump in as young chef Stephanie Izard fearlessly swims the perilous channel between desire and sensory overload, balancing flavors with abandon and poise in her new restaurant where Mediterranean foods are informed by French technique.  Scylla is a Davy Jone’s locker of desire for those seeking one glamorous, clamorous, over-the-top seafood sensation after another.  With pastry chef Jessica Oloroso, Izard thumbs her nose at the gussied-up middle ground.  These two are swimming a far more dangerous channel, where the stakes, if you win, are pleasures to the max.

Scylla was a six-headed monster who bit off the heads of sailors passing her abode.  Opposite Scylla dwelled the destructive whirlpool, Charybdis.  Talk about two untenable poles in one of those “if the left one don’t get you, the right one will” ancient myths.  Still, the dangers at Scylla, the restaurant, are hard to plumb.  Depression for seafood deniers, perhaps?

Right out of the box, the olive bread explodes with rosemary, the butter with coriander.  Grilled baby octopus twines you in its arms, plying you with soft butter beans, surprising you with fresh mint, arousing you with arugula.  Succulent seared-tuna appetizer, softer than butter and ineffably sumptuous, alone merits a full-out “food faint” with its shimmery yellow quail egg and lovely olive/caramel sauce.  Main-course anglers will find sturgeon, scallops, Hawaiian hebi and blue-nose grouper with lump crab.  Warm cherries explode in crisp skate wing set atop a chewy calamari salad with feisty chickpeas, sweet caramelized onions and the tingle of capers.  Izard pairs roasted amberjack with braised short ribs.  There are a few choices for non-fish eaters, including quail atop creamy polenta in a brown-ale sauce, and beef tenderloin.we have also listed people who will be Running Chicago’s top kitchens of the future

Oloroso shows herself a worthy counterpart to Izard in the refined art of balance and surprise.  Bundt-shaped warm chocolate cake with its semisweet ganache, allspice ice cream and brand-soaked cherries could induce “food coma.”  (That’s how our charming waitress put it.)  And the ice-cream tasting, too – with the tangy glow of chocolate/ginger, the offbeat, tingly sesame oil/fig, the poignant balsamic and the sweetly forbidden cherry maudite – underlines, once again the surefooted bravado and complementary daring of two gifted chefs.

“A precocious success
Stephanie Izard, 28, Owner/Executive Chef, Scylla
With the opening of Scylla this February, Stephanie Izard is already living her dream – as owner and executive chef of the restaurant located in the trendy Bucktown area. While Mediterranean-inspired seafood dishes are its main theme, Scylla also includes more exotic fish options than presently found on the menus of other Chicago-area eateries.

Izard’s career choice most likely stems from growing up on the steady diet of gourmet meals expertly prepared by her mother: the experience exposed her to the concept of using quality ingredients. After attending and graduation from the Scottsdale Culinary Institute, she returned to her state of birth to live and work in the city of Chicago. Working at mainstays such as Andersonville’s La Tache, Spring and Vong indoctrinated her to an array of cooking styles, which proved useful when the opportunity arose to venture out on her own.

As Izard explains it, the concept of her restaurant originates from her desire to present a well-balanced blend of tastes for those who love seafood and for those who simply enjoy quality food. Accordingly, Scylla’s menu reflects a great variety of options such as dishes using rare fish like blue marlin, Tasmanian Honolulu trout and amberjack. Izard calls it “fine, healthful dining without the pretense.”…

Who’s Next: Eight people who will be Running Chicago’s top kitchens of the future

1. Stephanie Izard  Scylla restaurant details
1952 N. Damen Ave.; 773-227-2995
Just 30, Izard knows seafood like an old salt,
hooking a Hawaiian hebi (shortbill spearfish)
to sauté and serve atop lump crab with Vidalia
onion purée and grilled peaches.
2. Andrew Zimmerman Del Toro
1020 N. Damen Ave.; 773-252-1500
Former rock guitarist no hitting all the right
chords with addictive Spanish nibble like crispy
fried chickpeas, pimiento fritos, and bite-size
patatas bravas.
3. Alexander Cheswick May Street Market
1132 W. Grand Ave.; 312-421-5547
The guy’s only 32 and his West Town restaurant
only a year old, but his Maytag blue cheesecake
with a crisp pecan crust, Miner’s lettuce, and apri-
cot ice is an instant classic.
4. Robert Reynaud Vivers
71 W. Monroe St.;312-332-4040
Reynaud, a former exec chef at Biaggi’s is mak-
ing the most of his time in the big leagues with
stylish, robust Italian – like risotto with crab and
orecchiette with pork sausage and rapini.
5. Doran Payne Rhapsody
65 E.Adams St; 312-786-9911
Payne’s got the training (Le Cordon Bleu), the
résumé (Tailevent, Four Seasons), and creations
that sing – like seared diver scallop risotto on
a round of nori with slivers of shaved reggiano.
6. Fred Ramos Gioco
1312 S. Wabash Ave.; 312-930-3870
His artichoke tart with caramelized fennel and
green olive emulsion proves Ramos has bloomed
with wholehearted Italian after knocking around
at Printer’s Row and Pili.Pili.
7. Aaron Browning Koda
10352 S. Western Ave.; 773-446-5632
The Beverly neighborhood finally gets the chef
it deserves, and Everest veteran Browning packs
them in for roasted corn and crayfish chowder
and a double pork chop in oyster mushroom sauce
with Parmesan grits.
8. Kate Neumann MK
868 N. Franklin St.; 312-482-9179
Neumann’s American dessert flavors pick up right
where her mentor Mindy Segal’s left off: the
“What’s Up Peanut Butter Cup?” is a peanut but-
ter mousse with crispy milk chocolate, a peanut
caramel tart, and peanut brittle.

“Fair-weather fish  We’d need both hands to count the ways we love Bucktown’s Scylla (the adorable 1879 bungalow it’s housed in and the metalwork over the patio, to name two), so it was tough to pick just one dish to highlight.  And since chef-owner Stephanie Izard is a stickler for season, there are dozens of fleeting flavors she creates out of a virtual grab bag of fishermen’s luck.  But the hands-down winner of the menu is the grilled wild striped bass served with crab-and-almond-filled squash blossoms, pattypan squash, chive yogurt and grilled peach flatbread.  The Virginian fish will only be around through July, and then Izard’s on to the next catch.  1952 N. Damen Ave. between Homer St. and Armitage Ave. (773-227-2995). -HS”

Mediterranean Seafood
Scylla, tucked into a snug Bucktown brownstone, may remind you of Shawn McClain’s Spring.  Stephanie Izard, the 28-year-old chef/owner, is a veteran of the seafood paradise down the road, and her appetizer of creamy whitefish bisque swimming with lobster and sweet English peas is evidence that she soaked up a lot in her two years there.  Izard doesn’t go overboard with potentially complex dishes such as prosciutto-wrapped shrimp with buttery cauliflower puree, toasted hazelnuts, and pomegranate sauce.  And her presentations are quirky:  the crisp skate wing looks as though it were in its natural habitat, hiding a treasure of grilled calamari, explosive roasted cherry tomatoes, chickpeas, and spiced tomato aioli.  An eggy lemon custard has a delicious cheesecake consistency and came with an understated olive oil-thyme ice cream that one of my companions said “tasted like something I would rub on my face at a spa.”  (I assume that’s good.)  Servers are sharp and pleasant, considering the tight quarters, but the real revelation here is Izard, who seems primed for stardom of her own.   J.R.

Restaurant Detail – Scylla

RRR Stephanie Izard’s Bucktown operation has been getting consistently glowing press since it opened two years ago with a creative, seafood-centric menu. But in the wake of a recent menu revamp that broadened the focus beyond fish–and knocked the prices down a notch to boot–Scylla is hands-down one of the best restaurants in Chicago. Izard, a vet of Spring and La Tache, plays with flavor and texture at a jaw-dropping level of sophistication and confidence. An appetizer of grilled baby octopus paired the sweetly chewy tentaclettes with creamy white beans, crispy slivers of prosciutto, and tiny, tart pomegranate seeds. The much-lauded, stunningly tender short ribs with decadent Gorgonzola brioche were sassed up beyond comfort food with the addition of escarole, roasted cippolini onions, and a bold huckleberry bordelaise. And a middle course of rosemary linguine dressed with a pork ragu and rapini was a knockout, the woody herb perfectly accenting the rich braised pig (we scooped the dregs of an addictive rosemary vinaigrette off the plate with our fingers before the server whisked it away). Izard can do delicate too, as evidenced by a trio of carnaroli rice balls filled with Gouda and served over a smoked tomato-apple compote or lightly sauteed trout over grilled endive, fingerling potatoes, and fennel served with a ramekin of bagna cauda that allows you to adjust the dish in keeping with your garlic-and-anchovy tolerance. Dessert was chocolate panna cotta with creme fraiche and raspberry sauce, an effective, no fuss chocolate-delivery system. I’d heard complaints of loud music and a hipper-than-thou attitude in the past, neither of which was in evidence here. On an icy winter night the atmosphere in the converted two-story cottage was cozy and relaxed, but still lively enough to you show you’re getting something special. And the bill was a happy surprise–we had to do the math twice to make sure they hadn’t left anything off.

–Martha Bayne

Backwards R ratings apply to the overall dining experience: three RRRs indicate the top 10% of rated restaurants; two RRs top 20%; one R top 30%.

New City Chicago February 2007, “Culinary Mythology – A Lenten meal that isn’t much of a sacrifice”, Micheal Nagrant
As a first-generation American (my mom was born in Poland), I’ve seen the ease and speed in which cultural traditions are lost, and so I’m determined to preserve the meaningful ones. It’s probably why as a secular Catholic, too lazy to attend regular Sunday mass, I still try to adhere to most of the other religious traditions, and not just the ones that include bowing to massive binges of guilt. And so with Lenten season upon us, I and 2.4 million local Catholics are in need of a seafood fix for our Friday meat fasts.

I decided to put away the McDonald’s Fillet of Fish this year in favor of haute fare, and so I chose Bucktown’s seafood-focused Scylla, where the menu was recently retooled with no entrée priced over $18. Even though the restaurant is named after the six-headed sea monster that ate part of Odysseus’s crew, at these prices, there wouldn’t be too big of a bite out my wallet.

also read : Small Restaurants, Big ideas

Chef-owner Stephanie Izard did some time under Shawn McClain at seafood-focused Spring before opening her spot, located in a Bucktown red-brick worker’s cottage on Damen, two years ago. Unlike other restaurants converted from former residences, ala Charlie Trotters or Alinea, Scylla, with its arched roof, hardwood floors and window coves still retains the character of a true home. There’s a warmth and lived-in aura that reinforces boisterous gatherings of friends and family breaking bread.

Instead of relying on luxury ingredients like truffles, Kobe beef or caviar, Izard employs a bit of alchemy transforming seemingly ordinary pantry items like shallots into a savory oniony crème brulee custard, along with matchsticks of zingy and crunchy apple and bitter endive that cuts the rich sweetness of the custard.

Izard, who says, “Even a raw mushroom makes me happy,” puts fungi to good use in an earthy mustroom-lobster Straciatella or Italian egg drop soup.

Paella risotto is redolent with a saffron perfume. Crispy skin-on trout perched on a nest of sautéed fennel and fingerling potatoes with a garlicky bath of bagna cauda, or anchovy olive oil sauce, is a rustic gem that channels a Hemingwayesque scene where fishermen eat freshly caught lunch near the stream’s edge.

While her time at Spring is evident, Izard’s also added a touch of McClain’s other spot Custom House, (not safe for the Friday fast) by serving up a wintry interior space heater of hearty braised short ribs paired with smoky cippolini onions and an eggy bread pudding studded with rich blue cheese.

While Izard’s prowess with meat would satisfy the most ardent Texas ranch hand, she generally uses “flesh” as a subtle counterpoint to delicate seafood, as she does in her crispy skate paired with house-cured pork belly. Topped with a fried quail egg, country-style potato discs and a maple syrup jus, the memory of this dish will serve as a great substitute if you decide to skip breakfast the next day.

Desserts like sautéed Fuji apples and Bartlett pears topped with a drizzle of brown butter and balsamic vinegar are perfect examples of coaxing out the natural properties of fruit instead of relying on fancy architectural sculptures of pulled sugars or heart-stopping cream-filled chocolate ganaches.

House-made espresso ice cream conjured my visit to Intelligentisa’s micro-roasting works on Fulton last year. With only a hint of bitterness and all of the complexity of a good single-origin bean, I might just stop drinking and start spooning my fix, that is if I don’t give up caffeine for Lent.…


The newest thing in dining out?
Think small: intimate places where the chef in the kitchen…and cooking every night.”

would eat at every week if it were. Welcoming vibe. Often no more than 40 seats. Knowing, gracious staff. Smart,
up-to-date food. Eclectic wine list. From New York to Seattle and in between, spots like these are a growing
trend. Casual or formal, New American or traditional French, these little gems have one thing in common: the
chef is cooking every dinner and doing all that’s possible to make sure you have a terrific time. For chefs, it’s a
lifestyle choice, as well as a chance to connect with their customers, scale it down, and really cook. For you, it’s an
intimate setting, impeccable service and delicious food. All around, it’s great news. It’s the rise of the small
restaurant. Take a tour of 12 of them, recipes at the ready.


She’s a big fan of fish, so ChicagoChef STEPHANIE IZARD named her restaurant after a sea monster from Greek mythology. But Scylla is hardly scary. Tucked into a 120-year-old row house, it’s a cozy spot…which is a rarity in big-shouldered, blusterygo here Chicago. The menu is Mediterranean-inspired, with a “balance of sweet, tart,
and salty on every plate,” says Stephanie, who worked at severalplaces, including Vong, before opening Scylla. Her Grilled Lamb with Curried Vegetables and Grape and Pine Nut Gremolata is a perfect example of fusion done right. You can check out best desserts for restaurants.

Stephanie Izard has been “playing restaurant” since age 10. Back in the day, that meant dreaming up a menu for her friends and family. But as the owner/chef of two-year-old Scylla, she’s learned that the restaurant business is no child’s play. Garnering critical acclaim for her clean, elegant seafood presentations, Izard’s at the top of her game.

After earning two degrees—one in sociology at the University of Michigan and the other from the Scottsdale Culinary Institute—Izard honed her craft of caring for and handling fish while working under Shawn McClain at Spring. She opened her own place in 2005, a red-brick worker’s cottage in Bucktown where the arched roof, hardwood floors and window coves still retain the character of a true home. There’s a warmth and lived-in aura that reinforces boisterous gatherings of friends and family breaking bread.

Though the opening sizzle simmered over time, Izard’s recent retooling of the menu is likely to stir some renewed interest; her goal: to keep entree prices under $20 and make Scylla a more neighborhood-friendly restaurant. While she relies less on luxury ingredients like truffles, Kobe beef or caviar, Izard employs a bit of alchemy, transforming seemingly ordinary pantry items like shallots into a savory, oniony creme brulee custard. The food might cost less, but the flavors and quality are as tremendous as ever before.

What do you wish you could change/pickle about the Chicago restaurant scene?
More places to eat late night than the usual suspects of fast food and Mexican joints.

What would your last meal be?
Sushi and French fries.

Where do you eat before/after a shift?
Arturo’s Tacos at Western and Armitage—I usually get the tostado carnitas.

What’s the can’t-miss dish at your restaurant?
Scallops, but right now I’m very excited about the new spring menu—one of the dishes is the sauteed French gnocchi with manila clams, white asparagus, green garlic, sea beans and a truffle poblano broth.

What should we know about your restaurant that we probably don’t?
The menu has changed. Now everything is under $20.

Five For Frying is a Food Feature that asks one great chef five fun questions.…

best desserts from our restaurant

lime-crème fraîche semifreddo with white chocolate-coconut crust
and lavender meringue

chocolate-mint pot de crème with peanut butter truffle and mint granita

fried chocolate brioche with cherries, chantilly cream and pineapple sorbet

brown sugar cake with banana crémeux, candied pecans,
salted caramel and blueberry

ice cream selection

artisanal cheese selection
4 each
bucheron, goat’s milk, france
cardona, goat’s milk, wisconsin

Please also check main menu of our restaurant

Main menu of our restaurant

baby mesclun mix with pickled rhubarb, shaved red onion and goat’s feta, basil-lime vinaigrette 7
heirloom tomato and lump crab panzanella salad with sliced almonds and preserved lemon 10
sliced tuna with avocado crème fraîche, caperberries, white anchovy and quail egg 10
chilled yellow tomato and vanilla bean soup with petite shrimp garni 9 We have also listed wines of our restaurant

sautéed soft shell crab with sweet corn, pancetta, pickled shallots and mushrooms,
roasted garlic aioli 12
grilled prosciutto-wrapped shrimp with egg yolk polenta cake and verjus grapes 10
seared diver scallops with duck confit, cherries and niçoise olive 12
garlic buttered escargot with ricotta filled crêpes, bacon and caponata 11

baked goat cheese raviolis with summer melon tomato sauce 8/16
house linguine with manila clams, wild boar sausage and sugar snap peas,
horseradish crème fraîche 8/16
shrimp and lobster risotto with sweet corn, mango and green tomato chutney 9/18
israeli couscous with new zealand green lip mussels, leeks, tomato and fennel,
roasted garlic-poblano pepper vinaigrette 8/16

grilled pork tenderloin with french gnocchi, bacon braised swiss chard and ham hock jus,
fig-apricot tapenade 20
pan roasted halibut with creamy brandade, oven roasted potatoes, cipollinis and garlic scapes, blackberry gastrique 22
grilled copper river sockeye salmon with peach and summer squash ratatouille and arugula, caper vinaigrette 22
crisp skate wing and grilled calamari with chick peas, treviso and cherry tomatoes,
chive yogurt 20

Sides 5
marinated olives
creamy polenta
bacon braised swiss chard
grilled asparagus
oven roasted new potatoes

Wine list Scylla Restaurant

Quinta do Ameal, Loureiro, Vinho Verde, Portugal 2003 33
Pazo Senorans, Albarino, Rias Baixas, Spain 2005 49
Barrerre, Jurancon Sec, “Clos de la Vierge”, SW France 2005 45
J. Hofstatter, Pinot Grigio, Alto Adige, Italy 2004 40
Tangent, Pinot Gris, Edna Valley, CA 2005 38
McCorkindale, Pinot Gris, Waipara Valley, NZ 2004 58
Vision Cellars, Sauvignon Blanc/Pinot Gris, Napa, CA 2005 42
Mount Nelson, Sauvignon Blanc, Marlborough, NZ 2005 36
Matetic, Sauvignon Blanc, “EQ”, San Antonio, Chile 2005 45
Chateau de Sancerre, Loire, France 2005 45
Cape Mentelle, Sauvignon Blanc/Semillion, Margaret River, Western Australia 2006 36
Schoffit, Pinot Blanc Auxerrois, Alsace, France 2004 39
Pinon, Vouvray, “Cuvee Tradition”, Loire, France 2004 34
Milat, Chenin Blanc, St. Helena, CA 2005 38
Jaffurs, Viognier, Santa Barbara, CA 2005 50
Carrick, Riesling, Central Otago, New Zealand 2005 43
Zilliken, Kabinett, Mosel-Saar-Ruwer, Germany 2003 42
Dirler, Riesling, Grand Cru “Kessler”, Alsace, France 2002 57
Domaine Bott-Geyl, Gewurztraminer, Alsace, France 2003 53
Leth, Gruner Veltliner, “Steinagrund”, Wagram, Austria 2005 36
Prager, Gruner Veltliner, “Achleiten”, Wachau, Austria 2005 69
Skuttlebutt, Chardonnay/Semillon/Sauvignon Blanc
Margaret River, Western Australia 2005 38
Domaine Auvigue, Macon-Solutre, Burgundy, France 2004 38
Verget, Chablis, “Terroirs de Fleys”, Burgundy, France 2004 55
Matrot, Mersault, Burgundy, France 2004 78
Calera, Chardonnay, Central Coast, CA 2004 40
Elizabeth Spencer, Chardonnay, Sonoma Coast, CA 2005 57
Lynmar, Chardonnay, Russian River Valley, CA 2005 69
Rochioli, Chardonnay, Russian River Valley, CA 2005 85


Tohu, Pinot Noir, Marlborough, New Zealand 2005 54
Summerland, Pinot Noir, Santa Barbara, CA 2005 38
Laetitia, Pinot Noir, “Limite”, Arroyo Grande, CA 2005 40
Rex Hill Vinyards, Pinot Noir, Willamette Valley, Oregon 2005 45
Ayres, Pinot Noir, Willamette Valley, Oregon 2005 55
Raptor Ridge, Pinot Noir, Willamette Valley, Oregon 2005 63
Tardieu-Laurent, Cotes du Rhone Villages, “les Becs Fins”,
Rhone, France 2004 33
Gradassi, Chateauneuf-du-Pape, Rhone, France 2004 60
Black Chook, Shiraz-Viognier, Australia 2005 38
Mitolo, “Jester”, Shiraz, McLaren Vale, Australia 2004 44
Renard, Syrah, Unti Vineyards, Dry Creek Valley, CA 2001 58
Luca, Syrah, Altos de Mendoza, Argentina 2004 72
Quinta da Alorna, Vinho Tinto, Ribatejano, Portugal 2003 32
Artadi, Vinas de Gain, Rioja, Spain 2003 55
Mas d’en Cosme, “Baboix”, Montsant, Spain 2003 45
Vinedos Castro Ventosa, “Valtuille”, Bierzo, Spain 2000 66
Avignonesi, Vino Nobile di Montepulciano, Tuscany, Italy 2003 45
Paitin, Barbera d’Alba, “Campolive” Piedmonte, Italy 2003 47
Giacomo Conterno, Barbera d’Alba, Piedmonte, Italy 2003 58
Ferrando, “Carema”, Piedmonte, Italy 2001 65
Skouras, “Megas Oenos”, Nemea, Greece 2003 42
Clos La Chance, Zinfandel, San Martin, CA 2003 34
Nalle, Zinfandel, Dry Creek Valley, Sonoma, CA 2004 57
Catena, Malbec, Mendoza, Argentina 2004 45
Chateau Mangot, St.-Emilion Grand Cru, Bordeaux, France 2002 45
Westerly Vineyards, Merlot, Santa Maria, CA 2002 48
Villa Maria, Merlot/Cab. Sauvignon, Hawkes Bay, NZ 2005 38
Montoya, Cabernet Sauvignon, Napa Valley, CA 2004 40
Seven Hills, Cabernet Sauvignon, Columbia Valley, WA 2003 55
Basel Cellars, Cabernet Sauvignon, Columbia Valley, WA 2003 65
Ramey, Claret, Napa, CA 2003 78