Lou Stejskal

Smorrebrod is a Nordic open sandwich that’s missing one piece of sourdough rye bread, or rugbrød.

Nordic rye bread tastes quite different than US rye bread and doesn’t rely on caraway seeds for flavor, but on cracked whole grains, nuts and a sourdough starter. The result is a dense but soft, slightly sour, nutty bread that’s firm enough, with the assistance of butter, to hold seafood or meat and cheese. Various vegetables, pickles, onion, caviar, dill, lemon, capers or heavy cream are arranged artfully on top to garnish the smørrebrød.

Palægade is restaurant in Copenhagen, Denmark that has classic Danish dishes and an extensive selection of colorful smorrebrod. Be sure to order the traditional Danish aquavit schnapps drink. Skål!

BLOG: https://loustejskal.com/2017/11/12/palaegade/ Less

Another restaurant that I will revisit soon is The Alchemist in Copenhagen. I have been a few times now and it is really interesting to see this incredible talent evolving over time. Especially someone like Rasmus Munk whose food is so inventive and emotive. The meal I have posted here I had two years ago and going back fairly recently one can still see a lot of the same dishes but in their more focused, refined and clearer form. A lot of the dishes are intended to provoke thought and tell a story and send a message to the diner. The Alchemist will reopen soon in a new premises and like new Frantzen, I have very high hopes indeed. Less

Gaston Acurio has over 60 restaurants which highlight different styles and levels of Peruvian cuisine. Tanta Chicago showcases the blend of Latin American, Asian and Spanish flavors that make up this dynamic cuisine. The bright, fresh, bold cebiches, the savory empanadas and refreshing and balanced pisco sours will transport you to Lima, Peru without having to pack a suitcase. The friendly, warm service makes a trip to Tanta even more worthwhile.

Tanta is a vibrant, lively restaurant which has been known for high sound levels. I was told they have done some acoustic panelling work and based on my most recent visit, I noticed a significant improvement. So much better, that at times, I thought the entire restaurant could hear us talking. If you've been sensitive to the sound issues at Tanta in the past, give them another try. Their pisco sours and seafood delights are too good to miss.

In the warmer Chicago months, the rooftop oasis beckons. Less

Geist is the restaurant from iconic chef Bo Bech. The restaurant is offering trendy cuisine in a modern and relax athmosphere with music and a bar. The dishes are focusing on a main product with 2 or 3 other ingredients to support in a simple way but in a modern presentation. In a city where many restaurants are closed at lunch, on Sunday and Monday, Geist could be an option as it is open everyday lunch and dinner. We had:
•Wafers of avocado with lightly salt caviar
•Tartare of Norway lobster with yuzu and hibiscus
•Steamed leek with creamy oysters and jalapeño
•Ricotta gnocchi with black truffle
•Baked celeriac with condensed buttermilk
•West coast turbot with fennel ravioli on gruyère
•Grilled squid with black trumpet mushrooms
•Sweetbread BBQ with Jerusalem artichokes and mustard
•Cotton candy with coffee
•Brown butter ice cream with salted almonds
•Salt baked pineapple with pineapple sorbet Less

The name can be misleading because this is a casual (and friendly) neighborhood spot with high-top table seating. But often called Raisu, it's the food that matters. The selection and availability can be limited, but the quality is quite fresh. Purists that stick with sashimi or nigiri might find Raisu to be a reasonably-priced option that can satiate their "sushi fix."

BLOG: https://loustejskal.com/2018/01/10/raisu-japanese-fine-dining/ Less

Baja-inspired food with Mexican and Asian influences fall under one of two preparation methods at Leña Brava. The Fire side of the menu lists seafood, duck, chicken and beef, made in the oven or one of the three open-fire hearths. The Ice section has seafood and raw bar items such as oysters, uni, ceviches, aguachiles and salads.

Owner/Chef: Rick Bayless
Tip: Don’t miss the mezcal menu. Leña Brava has over 20 agave varietals.

BLOG: https://loustejskal.com/2018/01/14/lena-brava/ Less

Londrino is the new self styled ‘Neighbourhood Restaurant’ near London Bridge. Portuguese chef Leandro Carreira observes the flavours, traditions and ingredients of his native Portugal with great success. The menu is built for sharing and with four of us we were able to sample all but a couple of the dishes on the menu. Very good for sharing, i would not hesitate to go back. Less