Category Archives: Kurman Communications

de cero’s Taqueria Intriguing and Fun

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de cero: A modern day taqueria
814 W. Randolph St.
Chicago, IL 60607
312-455-8114
http://decerotaqueria.com/

Taco price range: $3.25-$4.85
Entrée price range: $11.75-$18.15

Hours: lunch is served Mon.-Fri. from 11:30 a.m. – 2 p.m.
Dinner: Mon.-Thurs., 5-10 p.m.; Fri.-Sat., 5-11 p.m.; Sun., 5-9 p.m.

There are probably hundreds of taquerias throughout Chicagoland, and one we find intriguing and fun is de cero, a popular spot in the heart of West Loop’s “restaurant row.” This casual, minimalist eatery serves up a creative, flavorful array of tacos and other Mexican-inspired dishes. It’s the kind of place that pleases foodies and non-foodies alike because, while the creations are interesting and the ingredients are of high quality, there is no pretense. de cero offers a wide variety of contemporary takes on traditional Mexican street food, with an urban sensibility that’s quite in tune with today’s tastes.

The signature dishes at de cero are the amazing tacos; there are 16 varieties on the menu plus additional daily specials. All are served in fresh, homemade soft tortillas. The tacos can be ordered ala carte (3-4 per person are quite filling) or by the combination plate which includes 8 tacos, any flavor, plus 3 house salsas for $32. Some of our favorite flavors include the chipotle chicken, the sautéed salmon, tres quesos (three cheeses), the battered shrimp, the vegetarian black bean and the braised duck with sweet corn salsa.

The menu covers a lot of ground beyond the wonderful tacos. Cold appetizers include delicious homemade quacamole, a nice jicama salad and a refreshing shrimp and scallop ceviche. Hot appetizer choices include the tasty duck nachos, sizzling cumin rubbed ribeye skewers and hearty mushroom quesadillas.

Diners who prefer an entrée course have many excellent choices. The marinated carne asada skirt steak is deliciously seasoned and served with pinot beans and basmati rice. Mole lovers will enjoy the boneless grilled chicken mole with poblano sauce, basmati rice and sautéed greens. Additional items include the large chipotle chicken burrito, grilled ahi tuna and fajitas (shrimp or steak).

If you still have room for dessert, you will delight in the unique guava cheesecake.

de cero is popular, attracting a wide-ranging clientele. There could be a brief wait, but it’s worth it. To avoid the largest crowds, try arriving early or later during the lunch or dinner periods.

Cindy Kurman Barrie and Lee Barrie are the principals of Kurman Communications, Inc., a Chicago-based marketing and public relations agency. Please visit their blog at http://gotbuzzatkurman.com/.

Breakfast at Ina’s – a Chicago Institution

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Ina’s
1235 W Randolph StChicago, IL 60607-1517
Phone: (312) 226-8227
http://www.breakfastqueen.com/

Hours:
Monday, 7 a.m.-3 p.m., Tuesday-Friday, 7 a.m.-9 p.m.; Saturday, 8 a.m.-9 p.m.; Sunday, 8 a.m.-2 p.m. (breakfast only on Sundays)
Breakfast entrée price range: $8-$11

Ina’s has become such a breakfast institution in the West Loop that we just had to tell newcomers and Chicagoans who have not yet visited this café: Go there for breakfast. You won’t be sorry, and you’ll be back. Ina’s is the culinary treasure house of inimitable chef/owner Ina Pinkney. She’s gregarious and a delight to know.

The website says it all: http://www.breakfastqueen.com/. But we think that “lunch queen” and “dinner queen” would work just as well. Any time of day, Ina’s has something wonderful to offer.

There are so many good breakfast things at Ina’s we hardly know where to start. So here are the basics: Prices are extremely reasonable. There is a free parking lot next door. The Intelligentsia coffee, served by the pot, is great. The room is quiet enough to hold a conversation, making it perfect for a business breakfast. The service is courteous, prompt and professional. In warm weather, there is a nice outdoor eating area. The quality of the food is excellent, portions are large but not overbearing and the baked goods are fresh and tasty. Ina is very committed to sustainability, so many of the ingredients are locally produced and organic.

What to order? We need go no further than to say Heavenly Hots, which are Ina’s signature pancakes, made with fresh eggs, sour cream and just a bit of flour. They are light and delicious, topped with fruit compote or ask for the real maple syrup. Ordered with a side of Boar’s Head bacon or one of three styles of sausage, and you’ll be sustained for hours. Similarly, you’ll enjoy the Vanilla Bean Waffle, Buttermilk Pancakes, Whole Wheat Oatmeal Pancakes and Baked French Toast. If you’re in a savory mood, there are many specialty Omelets, a delicious vegetarian Frittata, Huevos Rancheros and the special Pulled Pork Hash.

Ina’s is a “cell phone free zone,” so as you finish your meal and head out to face the day, you’ll be surprisingly refreshed—and glad that you stopped by.

Spacca Napoli still popular after 3 years in Ravenswood

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Spacca Napoli
1769 W. Sunnyside Ave.
Chicago, IL 60640
773-878-2420
http://www.spaccanapolipizzeria.com/

The biggest news in Chicago pizza over the past three years is that Chicago pizza lovers are clamoring for pizza that goes back to its Italian roots. Spacca Napoli, in the Ravenswood neighborhood, is one of several pizzerias that feature pizza in its original incarnation. Spacca Napoli has been packing them in for three years with truly authentic Italian pizza, made the same way it is made in the pizzerias of Naples, Italy. In fact, the restaurant is named after Spaccanapoli, the old plaza in Naples.

The owner is the friendly and completely dedicated “pizzaiuolo,” Jonathan Goldsmith, a Chicagoan who has traveled to Italy innumerable times and essentially considers Italy his second home. After many visits to Italy, he was encouraged by his Italian friends to open an authentic pizzeria in Chicago. Thus began his passionate journey to discover the essence and art of making true Italian pizza. His journey took him to Naples, the birthplace of pizza, where he studied and became certified as a “Pizzaiuolo”, or pizza maker.

A visit to Spacca Napoli is the closest thing to being on the streets of Naples. The menu is simple and uncluttered but offers a dining experience that is steeped in Italian culinary tradition. The meal begins with a choice of salads (insalatas) and appetizers (antipasti), each bursting forth with an explosion of flavor from the fresh, authentic ingredients. A daily soup special is also on the menu.

Goldsmith picks his ingredients judiciously. He doesn’t simply use mozzarella, he uses imported mozzarella di bufala and fior di latte (fresh whole milk mozzarella). Other ingredients include fresh tomatoes and basil, fresh eggplant and zucchini, imported Italian meats such as Prosciutto Di Parma and Italian sausage, all accompanied by flavorful, fresh olive oils. The appetizer selection varies daily, and you’ll often find Goldsmith passing out samples to the people waiting expectantly for a table. Appetizers are priced in the $7-$12 range and are large enough to share among 2-3 people.

The pizza selection focuses on twelve regular varieties plus two or three daily specials, certainly enough choices to please any pizza lover. There are plenty of vegetarian choices. Pizzas are priced in the $10-15 range.

The flavors and textures of the pizza are unique. Goldsmith has equipped the pizzeria with an impressive, imported custom-built wood burning brick oven. The oven burns so hot that the pizzas reach their treasured texture in only a few minutes. The bubbly crust—mixed in an Italian-made mixer and made from Italian flour—is very thin, crispy on the outside edges and tender in the center. People who enjoy the taste and aroma of freshly baked Naan bread in an Indian restaurant will note the similarity. All pizzas are drizzled with fresh imported olive oil and served uncut. Diners use a pizza cutter to create wedge slices or squares, whatever their preference.

In two visits, we enjoyed several varieties; all came out piping hot and delicious. The Funghi features fresh tomatoes, Fior Di Latte Mozzarella, fresh basil, mushrooms and olive oil. The tomato flavor emanates more from the fresh Pomodorini (Italian cherry tomatoes) than tomato sauce. We also loved the Quattro Formaggi, which is a cheese lover’s dream. It’s a Pizza Bianca (white pizza) with Fior Di Latte Mozzarella, Gorgonzola, Emmenthal, and Fontina cheeses. Another favorite was the Bianco Nero, a delicately flavored daily special that features wild mushrooms drizzled with truffle oil. Amazing.

Other featured pizzas ingredients, in varying combinations, include fresh Italian sausage, fennel, arugula, fresh Parmesan and rapini.

Spacca Napoli serves a nice selection of desserts (dolce) which vary from day to day, and fresh gelato in a variety of flavors. We enjoyed the special banana gelato as well as the Tuscan chocolate (dark and rich). Italian beers and wines by the glass and bottle as well as excellent espresso and cappuccino are also available. Limoncello and other Italian spirits are great accompaniments to desserts.

Spacca Napoli is open for lunch and dinner. Lunch is served Wednesday through Saturday from 11:30 a.m. to 3 p.m. Dinner is served Tuesday through Thursday from 5 p.m. to 9 p.m., Friday and Saturday from 5 p.m. to 10 p.m., and Sunday from noon to 9 p.m. Reservations are accepted and recommended on weekends.

Carryout is allowed but discouraged; the high moisture content of the ingredients tends to saturate the crust. All major cards are accepted. Street parking is available.
For reservations and for more information, call Spacca Napoli at 773-878-2420 or visit their website at http://www.spaccanapolipizzeria.com/.