Hawaii 2009: Alan Wong

After circling around a block that could be in any city, anywhere, I take the elevator to the 3rd floor of a dingy building. Alan Wong's is old school as it gets, and even though the block that the restaurant sits on could pass readily for 189th and Park, it is a trip to brave, for the foodie in paradise.

The only disappointment was the very good wine list, which was unfortunately, significantly overpriced. Once I got by the sticker shock and ordered some mediocre Spanish vino (which was good - apparently the overpricing issue is regional-specific).

As we finished a few pre-wine cocktails and ordered dinner, I tried two of the house specialities.

For an appetizer, I had a modernized version of the traditional Hawaiian Poke (ahi tuna mixed with onions, spices and sometimes avocado). The chef takes this traditional dish and deep fries it, with large spikes of wonton to make this a "Poke-Pine". It was excellent, albeit difficult to eat.

However, the real treat was the opakupaku; a perfectly texture fish (unusually so), topped with pork hash, evoking a spicy Polynesian fusion. I also had great opakupaku in the hotel the next day - this fish needs to make it back to the mainland.

After dinner, a very cool Hawaiian coffee list was presented with a number of good deserts. I had a decent smorgasbord of creme brulee (5 spoons with various flavors including coffee and mango, among others).

All in all, a good meal at a very special spot in Honolulu. A must-go for foodies when on O'ahu.

Chicago 2009: Farmerie 58

I know, I know - its been ages since I posted. But this will be worth it, even though there are about 20 other spots I should highlight since my last entree (or entry).


I was treated to Farmerie 58 this past weekend by an astute legal eagle friend of mine. I entered the old Republic (pan Asian) spot across from David Burke's and expected anything but what I saw. With limited changes to decor, Farmerie seemed to be a new menu in an old spot. This was further reinforced by the (very) weak wine list, despite a helpful server (who highlighted what we "shouldn't eat" on the menu).


Dear reader, before you write off this restaurant with a local farm focus, know that my dread was completely dispelled by the food which followed. We chose appetizers from the raw bar, including a very nice Hamachi Carpaccio, with a lemongrass & soy sauce. Excellent and fresh tasting. We also shared an "Ocean's Bounty" roll which consisted of a well-executed crispy lobster and salmon.

For an entree, I was again surprised by the Amish Chicken with truffle gnocchi and egg; an awesome example of simple, homestyle ingredients (well, except the truffle) done right. Could not have been more positively surprised by food!

Desserts were also well done. I would try to BYOB, but Farmerie is something to see.