Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!
Issue link: http://digital.greengale.com/i/94797
LOCAL FLAVOR TASTE BUDS Baume & Brix executive chefs Thomas Elliott Bowman and Ben Roche surprise the senses with sweet and savory desserts. Del Frisco's serves USDA prime steaks. raising the steaks T DEL FRISCO'S UPS THE ANTE ON OAK STREET. BY MEG MATHIS he Gold Coast's competitive steakhouse scene just got another player: Dallas-based Del Frisco's Double Eagle Steak House has swaggered into town, landing at the top of the reno- vated Esquire Theater space. And this is a Texas-size establishment. The multilevel space is nearly 23,000 square feet; a two-story wine tower boasts 1,500 selections; and executive chef Jim Teutemacher and chef de cuisine Anthony Reyes plate up ample portions of USDA prime steaks (wet-aged for four weeks) like the signature 32-ounce Wagyu long-bone rib eye. For something sweet, the house-made lemon doberge cake boasts six layers and three unique icings, while the signature VIP cocktail is shaken with vodka-steeped Hawaiian Gold pineapples. All that plus charming views of Oak Street at a venerated address equals a restaurant that might give the area's old favorites a run for their money. Let the beef war begin! 58 E. Oak St., 312-888-2499; delfriscos.com MA glass half full Dan Smith and Steve McDonagh RIGINAL NEXT FOOD NETWORK STAR champs Steve McDonagh and Dan Smith are shaking things up with The New Old Bar ($20; Agate Midway), a tongue-in-cheek primer on almost 200 mixed drinks and salty snacks ideal for holiday entertaining. McDonagh considers their Aviation Cocktail with Maraschino liqueur and fresh lemon the "gateway" for those opposed to gin-based concoctions. "It's about the flavor, not the alcohol." THE HEARTY BOYS' COCKTAIL BOOK PACKS A PUNCH. O 76 MICHIGANAVEMAG.COM Why divide the dessert menu into Explore, Summit, Conquer, and Divide? Thomas Elliott Bowman: "We wanted something fun and creative to go along with the playfulness of the food." Ben Roche: "The idea behind Conquer, the dessert menu, is that it's the end of the meal; you've been through this whole journey of food, and now you want to just stick your flag in the ground and conquer the menu." What inspired the Frostee & Fries? BR: "When I was younger, I'd dip French fries in a chocolate milkshake. We have chocolate mousse and a roasted potato ice cream, and that gets served on top of a caramelized banana with mini French fries that we dust with salt and malt powder." How is the cookies and milk combination unique? TEB: "We're balancing salt against sugar with 85 percent dark chocolate and 40 percent milk chocolate chips, and we do an Earl Grey infusion in the milk." What's your go-to snack? TEB: "Beef jerky." BR: "Potato chips. They're crispy, salty, and delicious." Baume & Brix dining area.