Was there the other nite and had the agnolatti and rouen duck breast, both very nice, but then truffles are nice on pretty much anything. Star of the show was the huge tempura matsuke mushroom w/hollandaise (which besides the carne asada pambazo @ el habanero) was one of my best bites of the yr.

We ate at Band of Bohemia last Friday night. Dinner was excellent, mainly the savory dishes, which were one outstanding dish after another, with bold, delicious flavors. The short rib, in particular, was one of the best preparations you'll find anywhere. Desserts were less successful - mostly rather bland, and not "wow inducing" - not terrible, but not memorable like the savory dishes.

Charred Octopus - xo sauce, quinoa, kale, herbs

Wild Boar Agnolotti - sumac, chestnuts, white truffle-pecorino sauce

Seared Foie Gras - figs, lemon thyme cake, pink peppercorn glass

Guinea Hen - smoked cranberries, turnips, heirloom carrots

Kurobuta Pork - smoked heirloom grits, brussels sprout kraut, fermented rye, uni butter

Braised Short Ribs - kimchi, fermented plum, roasted potatoes, maple-yuzu glaze

Black Currant Vacherin - black cocoa meringue, tonka bean ice cream, cava and cassis

Bavarian Cream - sour cream bavarian, hazelnut brown butter, parsley, golden and red beets, hazelnut ice cream

Cheesecake - fermented banana cheesecake, macadamia crumble, coconut sorbet, guava-passionfruit gel, lime

appears Ian Davis is leaving Band according to his Insta

gocubs88 wrote:appears Ian Davis is leaving Band according to his Insta

Oh damn. He's already off the website. Eggs on Eggs was a gaping hole in my 2018 eating that I planned on correcting soon. I just called and asked when to expect menu changes and got a vague answer. I then specifically asked about Eggs on Eggs and, while still listed on the website menu, it's already gone. Here's hoping Davis took it with him and brings it back somewhere else in Chicago.

Chef Ian Davis departs Band of Bohemia
https://trib.in/2TtXwdo

MarlaCollins'Husband wrote:Eggs on Eggs[/url] was a gaping hole in my 2018 eating that I planned on correcting soon. I just called and asked when to expect menu changes and got a vague answer. I then specifically asked about Eggs on Eggs and, while still listed on the website menu, it's already gone.

I loved Eggs on Eggs, here is my #homecooking version. If you ask nice, and bring some wine, I will make it for you. (actually, you don't even have to ask nice, just bring wine)

MarlaCollins'Husband wrote:Here's hoping Davis took it with him and brings it back somewhere else in Chicago.

I heard he's teaming up with a recently-fired Cubs' batting coach and opening a chili restaurant.

Gary, the DIY EoE looks amazing!

=R=

ronnie_suburban wrote:Gary, the DIY EoE looks amazing!

Thanks Ronnie, tasty for sure. Surprisingly economical as well. Since I'm not and it was weekday lunch, I used black tobiko from Hmart instead of Osetra. If I sold my #homecooking version in a restaurant for $10 food cost would be 18%.

G Wiv wrote:If I sold my #homecooking version in a restaurant for $10 food cost would be 18%.

Damn, very nice!

=R=

Band of Bohemia at regular dinner hours is astounding. Elevated plating, inventive flavor combinations, Richard Richardson floating in and out with interesting pairings, and a coffee bar that amazes.

Yesterday's brunch was a different story. A "cheese biscuit" was refigerator-cold on the interior and warm on the exterior. My heart sunk. Sent it back. It was like watching a prized stallion fall to the ground.

A short rib crepe, maybe a full third of an inch thick, with sliced scallions and delicious morsels of short rib, featured a gob-stopping pile of bonito flakes on the top, giving the entire dish a fishy, off-color look and flavor. Who doesn't love a few bonito flakes? But not a half a cup of them.

Dishes were served without description. Just plunked, diner style. This place has a Michelin star, mind you.

When I ordered the short rib crepe and was served a waffle by mistake, other than Chinese five spice added to the maple syrup, the waffle itself was unremarkable. It was maybe a wheat flour buttermilk waffle, a hint of crisp on the outside and bready on the inside, not pillowy and cakey. Unremarkable. (Of course I ate it anyway.)

I ordered a third dish, the scallop crudo, which was plated beautifully, but with "pickled mussels" which you could smell as the dish was dropped in front of you. The mussels were chewy and fishy tasting, not delicate briny morsels. Fish should entertain the mouth, not assault the nose. One spherified component on this dish couldn't be identified by the server. Gulp.

I don't know, guys. Even an incredible barista with a gourmet coffee mezcal drink couldn't save this off night-- I mean, morning.