Thought I would report on my visit last night to Blue 13. I'd made a reservation a few weeks ago for their Rock 'n' Roll Dinner menu ($50) - this week's edition was the Bands of Lollapalooza. I thought it'd be fun to see how a chef would create original dishes inspired by individual songs (kind of felt like a Top Chef challenge). While the pairings were more about plays on words than anything else, the food was really enjoyable - it's too bad we were the only ones partaking of the menu (apparently, the previous one, for Kings of Leon, was packed), and one of only three occupied tables in the restaurant. Anyway, here's what we had:

Amuse: Tuna tartare w/mango and micro greens
Inspired track: "Zero" - Yeah Yeah Yeahs
A refreshing way to start the meal...the tartare seemed to have some Asian flavors. Really all you need to know is that my girlfriend, who's not really a fish eater at all, ate every bite (yes, there was more than one bite).

Course One: "Well Thought Out Twinkies" - goat cheese-stuffed brioche "Twinkies" with watercress salad and spiced strawberry sauce
Inspired track: "Well Thought Out Twinkles" - Silversun Pickups
This felt more like dessert than an appetizer at first, as the strawberry sauce was pretty sweet (an odd choice, I thought, since the actual dessert was noted to be strawberry shortcake). But once I hit some of the goat cheese in the toasted brioche, it balanced things out nicely. Definitely could've eaten a lot more of this.

Course Two: Beer Fried Oysters
Inspired track: "Sober" - Tool
This dish included three oysters, each fried with a different kind of beer from light to dark. First, there was a Stella Artois fried oyster with a ginger-lime broth and some marinated kimchee. The spice seemed to overpower the dish a little at first, but I liked this one a lot. Next was our favorite, fried in Rogue Dead Guy Ale with a sort of corn cream sauce. The last one was Beamish Draught topped with bacon and put over a slice of the oddest sundried tomato I've come across. It was like half-dried, half-raw. In any case, this was probably our least favorite of the three. But again - if you get my gf to eat oysters, you've done a good job.

Course Three: Vietnamese-style pork belly with green curry sauce and mushrooms (not sure what kind)
Inspired track: "Hospital Beds" - Cold War Kids
I think this dish needed a little more sauce - I liked the interplay of the rich pork belly and the tang of the curry, but it got a little boring once the sauce ran out. I did love the mushrooms, which had a really nice flavor and texture.

Course Four: "Sheep in Wolf's Clothing" - Oven-roasted lamb racks with tamarind ketchup, green beans and wasabi potato croquettes.
Inspired track: "Wolf Like Me" - TV on the Radio
Awesome. I want a bottle of that tamarind ketchup - it was a great complement to what I thought was perfectly cooked lamb. And the croquettes had just the right amount of heat - I could probably polish off a whole plate of these with no problem.

Course Five: "Blood Capsules" strawberry shortcake
Inspired track: "Blood Red Summer" - Coheed and Cambria
Skeptical as I might have been about having more strawberries, this was a great end to the meal. The homemade angel food cake was perfect, and I guess you can't really go wrong with fresh strawberries and whipped cream. The twist here was the "blood capsules" - a sort of gelatinized dollop with strawberry in the middle ("a bit of molecular gastronomy," said our very personable waiter). Needless to say, we both cleaned our plates.

We had a bottle of Charles Smith "Boom Boom" Syrah ($40) that took us through the entire meal. In all, it was a fun night with enjoyable music in a place that felt hip but not like it was trying too hard (I was skeptical with all the talk about tattoos on the website, but they pull it off). I don't really have the cash to afford Blue 13 regularly, but I'd definitely go again if I was looking for a nice, relaxed dinner in the area.

I'm sad that I'm in NYC always on Wednesday nights (as I think I've posted before, I live in Chicago but work in NYC 3 days/week) as this sounds fun.

I continue to be impressed by this place. Its near me and the chef is putting out what I consider really good food for a relatively undiscovered place. Thanks for the report!

i had never even heard of blue 13 till i read hothamwater's post today. i checked out their website and what looks intriguing to me, and affordable, is their sunday family style , one seating, dinner for $20. has anyone been? justjoan

http://www.blue13chicago.com/sundaysupper.html

We made our maiden voyage to Blue 13 for dinner last night and really enjoyed ourselves. While the food was very good, what impressed me the most was the staff. We were just under 10 minutes late for our 8pm reservation (due to the Kennedy being even worse than we anticipated and then trying to find a parking pay box that would actually take our money,) and the host (owner?) could not have been nicer and more welcoming. Our server was on top of everything, was knowlegable about menu and the wine list, and paced the meal perfectly. As mentioned upthread, the space is very comfortable through both it's design and also, based on my experience, the warm but professional way you are taken care of by the staff. The music thoughout our time there was also to my liking.
Foodwise, we started by sharing the lobster pizza. It was exactly as described on the menu - no tomatoes of any kind were present. I could have easily made this my entree as it was a generous size. Jonathan had the biggest pork chop I've ever seen. He made a valiant effort, but will be having some pork for lunch today. I had trouble deciding on my entree as the halibut and the scallops were tempting, but ultimately I went with the walleye which was perfectly cooked and seasoned. It had a golden crispy skin with juicy, flakey flesh. No fish for lunch for me today as I cleared my plate. We were far too stuffed for dessert though, so took a pass.
We don't find ourselves in River North too often, so I don't see us becoming regulars, but I do plan to head back at some point to sample more of the menu.

Two oenophile friends came over on Wednesday night--actually they were in Chicago to promote their wine publication (he is the editor, she the publisher) and wanted a respite from their travel and gargantuan meals they've been having as they travel from NY/Chicago/SF/Seattle etc. (they are from the UK where the magazine is published).

Thinking of Blue 13, I suggested we go to a local restaurant near our apartment for dinner. They heartily agreed, wanting a quiet, no fuss kind of night.

Being wine geeks from the UK, I thought they might enjoy a couple of American wines that might not be easy to find in the UK, so we brought along a 2006 Rhys Home Vineyard pinot, and a 1994 Ridge Monte Bello.

We started with the obligatory lobster pizza with a Vouvray they had on their list. Nice, appealing wine which went well with the pizza. The pizza was as always--fun, tasty, hot and delightful.

In looking at the menu, I didn't see an appetizer that I thought was a great pairing with the Rhys pinot...so I asked Dan (the host and co-owener) to ask Chef Curren if he might do something with the Amish chicken (maybe over a salad?) as an improv appetizer for the 4 of us. Dan immediately said he would ask the Chef; he came back in a minute and said it would be no problem.

What came out was just great--a chicken roulade sort of Nicoise style--a roulade of chicken that the chef stuffed with a black olive tapenade, and asiago and pecorino cheeses. It was served alongside a tomato tartare with a "sunny side up" quail egg on top with a horseradish foam. It was delightful! A really perfect match with the pinot, which is almost Burgundian in style. The chicken with the new world pinot worked very well.

For the main course, I had mentioned the pork chop to Dan and thought it would pair well with the Ridge Monte Bello. But the chef had another idea, and it was a perfect pairing and was so good--it was a crispy pork belly served with a toasted brioche served alongside a bacon jam, blue cheese mousse, and a hydroponic watercress salad. "This is better than what you'll find at 95% of restaurants in town" I opined. "I think its better than 95% of what you'd find anywhere" said my friend, the editor. It really was great and it was a perfect pairing with the Ridge.

When we went in, we expected a regular meal which we would order off the menu. What evolved was what almost turned into a "quick fire challenge" and Chef really rose to the occasion, totally spontaneously! He and Dan couldn't have been more willing and enthusiastic to create something just for the occasion, even though we hadn't warned them!

My hat's off to these guys. I still think this is an undiscovered (relatively, except for the LTH crowd here) jewel and continue to be impressed with the chef's talent and creativity. We left the restaurant thrilled at a fun evening with really delicious food and fun wines. It turned into a beautiful food/wine pairing that shows what can happen when when a chef is willing to take a chance with the diners and the diners willing to take a chance on the chef. This one worked!

Wow - delicious meal, impressive service and great atmosphere. Had dinner here tonight and truly enjoyed ourselves.

Although I've read quite a few good things on this forum about the Lobster Pizza, I started out with the Tuna Pizzeta (Ahi carpaccio, Wasabi Cream Cheese, Pickled Ginger and Cucumber). A little smaller than the Lobster Pizza, this was a perfectly sized appetizer for myself - and I was able to share a bit also. Ahi was sliced nice and thin with good consistency and great flavors from the wasabi cream cheese plus the ginger and cucumber - mildly sweet and salty at the same time.

For my entree, Pan Seared Scallops (Sweet Corn and Manchego Ravioli, Watercress Salad, Spicy Corn Sauce, Lemon Vinaigrette). Seriously, one of the best scallop meals I've ever had - plump scallops prepared so well with rich flavors and a unique combination with the sweetcorn and manchego raviloli.

Split the Blueberry Clafoutis for dessert. Again, delicious and unique. The cake had a sweet crusted glaze over the top with vanilla ice cream and a blueberry smoothy shot on the side. Outstanding coffee, too.

Thanks for the original post and other's comments - a big help in finding and deciding on this restaurant. We'll definitely be back.

BTW, we were told that Blue 13 will be reviewed on "Check Please" 10/9/09.

I have totally missed (ignored) this post up until now. Maybe it's the name? Maybe the location? I don't know, but it never appealed to me. That is, until I had their wonderful bite last week at Chicago Gourmet (pork belly, kimchi, ginger broth).

BTW, we were told that Blue 13 will be reviewed on "Check Please" 10/9/09.

Maybe I should go now...

figmolly wrote:I have totally missed (ignored) this post up until now. Maybe it's the name? Maybe the location? I don't know, but it never appealed to me. That is, until I had their wonderful bite last week at Chicago Gourmet (pork belly, kimchi, ginger broth).

Agreed 100% on Blue 13 at Chicago Gourmet - it really stood out among some outstanding competition. I looked at their menu and saw a version of it (with a tempura fried oyster) is served as an appetizer at the restaurant. Looking forward to having it again, hopefully soon.

Blue 13 will be on the season premiere of Check Please! tonight a 8pm.

mhill95149 wrote:Blue 13 will be on the season premiere of Check Please! tonight a 8pm.

Enjoyed your segment, DutchMuse!

ndgbucktown wrote:

mhill95149 wrote:Blue 13 will be on the season premiere of Check Please! tonight a 8pm.

Enjoyed your segment, DutchMuse!

Thanks!!!

DutchMuse wrote:

ndgbucktown wrote:

mhill95149 wrote:Blue 13 will be on the season premiere of Check Please! tonight a 8pm.

Enjoyed your segment, DutchMuse!

Thanks!!!

That was you? Cool. Must admit, Blue 13 has been kind of off-scope for me, but some of those platters looked eminently edible.

David Hammond wrote:

DutchMuse wrote:

mhill95149 wrote:Blue 13 will be on the season premiere of Check Please! tonight a 8pm.

Enjoyed your segment, DutchMuse!

Thanks!!!

Nice job on camera, Dutch; gin drinks, mac, and pizza speak to me. Sarah ("ripe old age of 25") is a storied acquaintance of a friend so it was fun to see two familiar personas.

I should have listened to Dutch before last night's episode. Blue 13 looks terrific, and now I fear that the Check Please effect will make it tougher to enjoy. Anyway, nice job Dutch Muse - I thought you came across very well.

the only dish that appealed to me that was shown on camera, and I dont think anyone tried was the beef with the wasbi, and quail eggs. (personally the Purto Rican place featured on last nights show is the only one of the 3 I could ever see going to).

Last night I visited Blue 13 for a friend's birthday dinner and we all really enjoyed the meal. What really stood out to me, even more than the very good food, was the service. It wasn't just that the service was very efficient. It was also that every employee we encountered seemed to really enjoy working there, and they were just so enthusiastic.

As for the food, we started off by sharing a few appetizers: the lobster pizza, gnocchi and beef carpaccio. At first thought, I was disappointed by the lack of char on the pizza dough. But as I thought about it a bit more, I realized that as much as I love char, a charred crust might have actually overshadowed the lobster, and that the lack of char was a good thing. The gnocchi might not have been as pillowy as I would have liked, but I quite liked the griddled texture and the flavors of white truffle oil and manchego. The beef carpaccio was excellent - nothing new, but very well executed and a nicely assertive horseradish foam.

As for mains, I only tasted the venison and the evening's special, a filet atop wasabi with pierogi and fried quail egg. Both meats were cooked perfectly to the requested medium rare (although perhaps rare would have been a better order, but that's our issue). I thought the venison was quite good, although I thought it was a touch salty and the promised apple gastrique was hardly noticeable. What was noticeable were the two stacks of the same horseradish foam which I loved with the beef carpaccio, but which clashed with the venison, mushroom ragout and caramelized brussel sprouts. More gastrique and removal of the horseradish would have made this an ideal dish. I enjoyed the filet too, but the accompanying pierogi, while very nicely flavored (potato and cipollini onion), were a little tough.

We also ordered a couple of sides - pommes frites and potatoes au gratin. The pommes frites were tasty, although nothing too special. I loved the potatoes au gratin - great texture and flavor.

Overall, really good food, outstanding service and nice atmosphere. We really enjoyed our evening and I'm sure we'll return.

I figured that I would give Blue 13 a little bump after eating there Saturday night. Overall, I really enjoyed it and will certainly be back. The five of us (albeit one is only 2 years old) shared three appetizers: lobster pizza, truffled bean fondue and octopus. The lobster pizza was quite good in the sense that I really enjoyed the manchego cheese and herb blend but not surprisingly the lobster gets a bit lost. The truffled bean fondue seemed to lack the truffle but we enjoyed it. My main issue with it really was just the naming of it. The octopus had good flavor but was really tough - It was a workout to cut. When our waiter came by, we mentioned that it was tough and he immediately removed the plate and we were not charged. It seemed as if this complaint was a regular occurrence for him as he was not at all surprised. For entrees two of us had the trout which was so delicate and lovely. Sometimes I find trout a bit boring, but this preparation maintained a delicate nature but still had a lot of flavor. My biggest issue was that I would have loved more of the saffron parsnip/potato puree served underneath the fish. Another member of our party had the gnocchi with a blue cheese cream sauce. I found the dish surprisingly light. The gnocchi were a touch denser then I would like but that is getting really picky as my favorite are the light as a pillow ones that you rarely find. The final member of our party had the venison. I am not a red meat eater so I can only comment that he and the two year old were practically fighting for the last bites and the plate was cleaned. We were stuffed so there was only coffee and gelato consumed for dessert. I think the prices are quite reasonable for the quality of the food (especially with the location). The atmosphere is on the loud side but not overwhelmingly so. All in all, we really enjoyed the evening.