You can basically sum up my priorities with the following equation:
So after weeks of summer scheduling conflicts, Katharine and I finally caught up over an incredible meal at Chop. Opened in 2014, Chop brings true gourmet flair to the South Loop shopping corridor known as the Roosevelt Collection (there’s also a movie theater right next door with a 21+ section complete with a full-service bar). The interior is as fun and quirky as the location with subtle homages to the nearby train tracks in the wallpaper decor. The menu is simple but extensive, offering pretty much everything you could possible want from a steakhouse… plus poutine.
We started off with a few cocktails (after being thoroughly warned by several people that they can be addicting) including a Kir 75 for Katharine and an “All Fruits Ripe” for me. My cocktail was the perfect summer sipper composed of two rums, pineapple, lime, and cherry bark vanilla bitters all garnished with the cutest little paper umbrella.
Who doesn’t love a colorful umbrella in their drinks?
If you raised your hand, you should probably stop reading this blog all-together.
Cocktails served with mini umbrellas > Cocktails without them
End of story. Then we moved on to a beautiful array of West Coast oysters. Remember when Katharine finally fell in love with oysters back in February? Now we can’t stop her from ordering them! For our entrées we opted to try two more of Chop’s cocktails: the Epperson’s Royalty Fee and the Garlands for the Dead. The Epperson’s Royalty Fee consists of Titos Vodka, orange juice, orange blossom, egg white, and lemon giving it a zingy, creamy flavor that’s more complex than a traditional mimosa.
Then our entrées arrived, with their delicious smells wafting over our table as we quickly shots some photos before diving in. Katharine opted for this whopper of a Turkey Burger topped with roma tomatoes, arugula, and a flavorful cranberry shallot aioli. It’s basically the most gourmet, Thanksgiving-inspired burger either of us have ever seen.
I opted for this stunning plate of Porcini Ravioli topped in a brandy and sage sauce and drizzled with balsamic vinaigrette.
The presentation was masterly…but the flavors even more so! The robust mushroom flavors inside the pasta perfectly complimented the sage and brandy sauce. It’s a unique flavor profile that has me excited for fall, tastes like heaven, and is the sort of dish I crave pretty much any time of the year.
Even on a hot summer day.
Our Chop experience was delicious from start to finish — be sure to read Katharine’s review here if you need more convincing!
Disclosure: I received a complimentary meal to facilitate this post. Review and all opinions are my own.