Thursday, December 08, 2005

Chicago

Time for another traveling Spinozist shout-out.

Destination: Chicago. I leave this morning.

When I posted about going to Seattle last month I got several great suggestions. A highlight was being introduced to Ethiopian food by J. Stapley. He also taught me some great slang. Let me demonstrate one phrase I picked up from him: J. Stapley has “serious bandwidth.” (In keeping with the image I’ve put in this post, I’ve also added one to the Seattle post, also featuring a skyline.)

Anyway, if you have any restaurant or sightseeing suggestions for Chicago, I’d love to hear them!

12 Comments:

The big battle about Chicago-style pizza is between Gino's East and Giardano's. I love Gino's East, but others are fans of the other. You'll have to decide. 

Comment by Mike W. | 12/08/2005 10:12:00 AM  

Get a sandwich at the Potbelly Sandwich Works. There are a bunch of them around Chicago, and they serve the perfect basic sandwich. 

Comment by RoastedTomatoes | 12/08/2005 11:31:00 AM  

I love Chicago. Go to Le Lan for an excellent (although quite expensive) French Vietnamese culinary experience. Ben S. and his wife introduced me to the place--believe me, you don't want to miss it. Also, it will be cold when you're there, so drop by Moonstruck cafe for some delicious hot chocolate and other treats. 

Comment by john f. | 12/08/2005 12:08:00 PM  

The battle between Ethiopean and Eritrean injera is even fiercer, but I swear I can't tell the difference. Why can't the two kinds of restaurants join as a single franchise? 

Comment by MT | 12/08/2005 01:03:00 PM  

I made it in ahead of a snowstorm. Given the poor attendance at a reception with good food and a free open bar, many people must have had travel delays.

Thanks, everyone, for the suggestions. With the help of Google maps (Google rules the world, they should find a way to join with WalMart or something), I was able to find them all easily.

Mike W.,  Giordano's is much closer to my hotel (Hyatt Regency) and also much better ranked at tripadvisor.com, so that's probably the one I'll try.

RoastedTomatoes, there's a Potbelly Sandwich close to my hotel so I'll definitely check that out.

john f., Le Lan does indeed come highly ranked and not too far away. Not cheap, but looks good! Also Moonstruck is also very close and well ranked so I'll head there as well.

MT, I have no idea what Eritrean injera is, or even Ethiopian injera. For all I know I ate it, but still don't know what it is... 

Comment by Christian Y. Cardall | 12/08/2005 09:59:00 PM  

Injera is the spongey pancake-like bread that you finger your savories with. My mind lept to it by analogy from the pizza crust considerations. Maybe the Eritreans don't call it "injera," because that's the Ethiopean name for it (assuming my memory's right), but anyway the Eritrean restaurants I went to in DC serve something identical to my untutored eye and palette. But I'd bet anything that both claim to make the better bread (I was just being silly when I asserted as a fact that they do). I think Eritrea and Ethiopia have been united at times under one ruler but also fought a bloody war of separation or two, since which no love is lost. In any event, DC is full of Ethiopean restaurants and Eritrean restaurants, even across the street from each other some places. Like all great jokes, I'm sure this one is ten times as funny now that I've explained it. I guess you had to have been there. Intra- and international food rivalry is something I've noticed a lot of and always find funny. Or I did before this experience.  

Comment by MT | 12/09/2005 12:38:00 AM  

You could of just Googled "injera" and/or "Eritrea," you know. It's cruel to make somebody explain a joke when you have DSL. | 12/09/2005 12:42:00 AM  

How to make injera  

Comment by MT | 12/09/2005 03:50:00 PM  

And from that site here's your basis for a battle ala deep-dish or thin crust:

"The injera you find in many East African restaurants in the United States includes both teff and wheat flours. Most injera made in Ethiopia and Eritrea, on the other hand, is made solely with teff." | 12/09/2005 03:52:00 PM  

Now that you mention it I remember J. mentioning teff, but I can't remember if he also used the word "injera."  

Comment by Christian Y. Cardall | 12/09/2005 11:32:00 PM  

http://www.utlm.org/onlinebooks/bancroftshistoryofutah_chapter13.htm

Worth reading while you are on the road. 

Comment by Stephen M (Ethesis) | 12/13/2005 06:13:00 PM  

Stephen, I had just gotten home by the time I saw your comment. I glanced at the page you linked to but didn't read it through. What is it you found particularly interesting? 

Comment by Christian Y. Cardall | 12/14/2005 09:59:00 AM  

:
:
:

BloggerHacks

<< Home