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(May 4, 2007)
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I went to undergraduate in the
Chicago area and grew to love their unique style of Italian cuisine.
Since then, I've looked forward to business trips to the windy city
so I can get my Italian beef subs with hot peppers or other indigenous
treats. But then Mohammed came to the mountain, so to speak. Botticelli's
opened on S. Congress, just up from the Continental Club. Two brothers
from Chicago are rocking the SoCo neighborhood with this feisty
little bistro, and I for one am buzzed. |
Any dinner at Botticelli's absolutely has to begin
with their creative and appealing Mussels alla Trotta. The mussels are
steamed with brown butter and feature an appealing mix of capers, lemon,
and breadcrumbs. This is a dish where you're delighted to have some
of their fresh bread for sopping up the sauce. And you have to try the
Sliced Speck which is dry-cured ham with wild strawberries, shaved parmesan,
and olive oil. This is a colorful and very tasty dish and it does prime
the pump for things to follow. The Butternut Squash Soup is a must under
any circumstances. The soup has a velvety taste that extracts every
possible ounce of flavor from the source vegetable. With the pancetta
and fresh garlic bread this is dish is irresistible.
And one final appetizer that is a must at my table
is the Botticelli Bread. Ask for "the original". This is bread
from a family recipe that is stuffed with meats like mortadella, prosciutto,
copa, and salami along with parmesan, mozzarella, and ricotta cheeses
not to mention sautéed peppers and onions. This is flat-out delicious.
The entrees at Botticelli's are true to the Chicago-style
heritage. And for all us foodies that is a serious benefit. The Italian
Beef sub is as good as any I've had in Chi-town. Moist, juicy, a big
fat loaf of love. I crave mine with hot peppers. And the garlic parmesan
chips are a blast. Another great dish is the Pomodoro di Salumi. The
blend of capellini with spicy chunks of tomato, Italian sausage and
shaved parmesan is rich without being overpowering. Simple yet nuanced,
the way the best Italian food is. The Braised Beef Brajol is another
vintage neighborhood dish featuring a wonderfully mellow flanksteak
with roasted tomatoes, pancetta, and pinoli. The flavors in this dish
are exceptional. Some will use toothpicks to hold the meat together;
others like Botticelli's disdain this approach. But man we are talking
serious flavor here. And the Roasted Veal Chop exhibits a deft touch
from chef Geoff. The lovely and savory rosemary broth is the perfect
host for the artichokes, olives and braised vegetables. This one will
definitely be a keeper.
Botticelli's is open for lunch and dinner and has
a cute little patio out back with live music. They've also got a few
cozy tables out on the avenue. This place just bubbles with passion
and authenticity. Yeah they will make a few rookie mistakes but I expect
this place to be around for the long haul.
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