Settling In & Dining Out

First off, thank you for the tremendously thoughtful comments. They made me smile constantly throughout this big transition. As a point of housekeeping, the contest winner is #27, Joelen. I’ll be sending you an email.

Since my last post, a lot happened. I said goodbye to my co-workers and Boston friends, got my condo ready to be listed and watched the movers cart every last belonging out of my place. I have to say, it’s a really weird feeling to stand in the place you called home for 5 years when it is completely empty. I also started my new job, found an apartment and visited the most beautiful Whole Foods ever. I’m not completely settled in because my stuff won’t turn up for a week and I still have more details to sort out, but I do feel like I can finally catch my breath.

Recipe posts will likely not return until Friday when my kitchen gear arrives, but until then I thought it would be fun to share another restaurant review.  When I was in town for my job interview last month I made a point to stop at Bin 36 the night before.  Bin 36 is one of those restaurants people had been recommending to me for years so I was excited to finally experience it firsthand.  The restaurant is a approachable place that centers on wine and cheese.  My intent was to try both.

At the time, Bin 36 was featuring an all-American cheese menu.  (It is worth noting that since my visit the restaurant closed for a couple of days for a mini makeover and has returned with a new cheese menu that is international in scope and organized by type not region.)  Rather than order specific cheeses I instead asked my server Chris to choose for me based on my likes and dislikes.  Generally you pay a premium for cheeses at a restaurant so to make sure I get my money’s worth I make sure I fully take advantage of the staff’s expertise.  It’s a great way to push you outside your comfort zone or to get ideas for alternatives to your favorites.  I also recommend being as clear as you can about your preferences.  Even if you don’t know the lingo, describe your turnoffs and turn-ons as best as you can and when in doubt, give examples.  My preferences that night were toward bold, full-flavored cheeses, the runnier and slinkier the better.  Chris returned with a fantastic spread (two additional cheeses were later added to the spread as my tasting wore on):

The cheeses included (from right to left):
Nancy’s Camembert, Old Chatham Shepherding Company, New York, sheep
Grand Cru Gruyere Surchoix, Roth Kase, Wisconsin, cow
Grayson, Meadow Creek Valley, Virginia, cow
Smoky Blue, Rogue River, Oregon, cow

And…

Burning Nettle Gouda, Holland’s Family, Wisconsin, cow

Sofia, Capriole Farms, Indiana, goat

All of the cheeses were unique from one another providing quite the range of textures, flavors, and smells.  I loved the slightly piquant taste of the Burning Nettle Gouda and the richness of Nancy’s Camembert.  Sofia was also delicious with its thin line of ash providing an earthy counterpart to the fattiness of the rest of the cheese.  The Grand Cru Gruyere Surchoix and Grayson were probably my least favorite.  Usually I am a tireless supporter of American cheeses, but I think I liked the European versions of these two styles of cheese better (with the styles being Gruyere and Talegio respectively).  But my favorite of all that I tasted was the Rogue River Smokey Blue.  It’s the only smoked blue I’m aware of and I love how the smoke balances out the sharpness of the mold.  Because of the balance and the fact that the cheese is mildly flavored overall I would highly recommend it to someone who is just learning to like blue cheese.  However, it’s not just for fromage neophytes as the flavors are perfect enough to win over cheese lovers with varying preferences.

Along with the cheese I enjoyed the Sauvignon Blanc vs. Chardonnay flight. I love doing smaller pours of many wines rather than a big glass of one because I feel I learn a lot in addition to enjoying the drink. This flight succeeded on both accounts.

Overall it was a fantastic experience from cheese to wine to atmosphere.  I know I should make it through more Chicago restaurants before I go back, but I’m already planning my next trip.

For those who have lived in or visited the Chicago area what one restaurant would you say I not miss?