cilantro wrote:Well, my point was, you seem to be criticizing the crowds, the staff, the idea of the place... everything but the food.

It seems to me a thread such as this provides people who have visited a place the opportunity to discuss their experiences, good and bad, and compare their reactions, exchange ideas about ordering strategies, etc. etc. Such a thread is also useful for people who have not yet visited a given place and would like to know something about it before they go and spend their hard-earned (or ill-begotten) dollars and time there. I find comments on the crowds (quantity and quality, as it were) and staff and overall atmosphere (which certainly involves these days the family ethos or corporate concept behind a given restaurant), as well as comments on the food, all useful.

Reading through this thread and considering all that has been said and the degree to which opinions of the posters seem to line up with my opinions regarding other places, I really don't think Big Star is a place I want to visit. If the occasion somehow arises, I might try it, but I won't make a special effort to go there. Too many great places in this town to eat Mexican food at and, as I've said before, I don't really feel safe on the North Side.

Anyway, I appreciate the comments (especially JeffB's! ).

Antonius

Antonius wrote:as I've said before, I don't really feel safe on the North Side.

I think I may have missed the post where you elaborated on this...I'm extremely curious about this sentiment.

The bottom line is it is a BAR owned by a well known chef. More power to him. When the place was the Pontiac years ago it was the epicenter of hipsterness in the biggest hipster hood in the city! They got the chance to buy the place and said hey let's do something cool and what WE want to do. They are trying to do some cool stuff that other bars aren't. When my wife and I want to drink some margarita's or beers with tequila shots this is the place. We always sit inside and the people are always cool to us. We are far from hipsters by the way. Are bar bill is always twice as much as are food and we have enjoyed some different taco's, quac etc. Maybe this is this high end chef's Burger Bar? This place is not for everyone I think they wanted a cool bar with some taco's and stuff know one else is doing. So I am glad to have it as an option. I love pasadita and other taquerias as much as everyone else but sometimes I want some people watching and Tequila! Thanks,

Danny

Yea, I don't really understand the judging of clientele here. There are taquerias all over the city cranking out some great product. But is there really a place like Big Star? It's not like the tacos are $8 a pop. This is some quality food at a reasonable price within a excellent drinking environment. Who gives a crap if there are too many hipsters, or if they are trying too hard with the white trash, Patsy Cline alt-country scene? It beats most of the other stale and bland environments out there. On the few occasions I've been I felt like the crowd was actually pretty diverse. Yea, you have your hipsters but you also get your blue collar Mexicans enjoying cans of Modelo.

Where else can you drink Old Grand Dad and eat a pork belly taco. Count me a fan.

rmtraut wrote:Where else can you drink Old Grand Dad and eat a pork belly taco. Count me a fan.

Agreed. And thank you for mentioning the bourbon here. Seems like everyone's focussed on the beer or tequila. They have an excellent and diverse list, even if they are a little stingy/elitist with their ice policies.

What's an elitist ice policy?

uvasabri wrote:even if they are a little stingy/elitist with their ice policies.

Get a friend to order a limeade or horchata. The two of you will have more ice than you'll know what to do with.

cilantro wrote:

uvasabri wrote:even if they are a little stingy/elitist with their ice policies.

Get a friend to order a limeade or horchata. The two of you will have more ice than you'll know what to do with.

I actually liked the ice 'policy' I experienced during one of my visits to Big Star. I ordered some bourbon, easy rocks. Since the bartender was unsure exactly how much ice I wanted, along with my shot, he served me a separate glass, which contained some very nice, large ice cubes. I thought that was a great, no-nonsense approach to the situation.

=R=

I'm looking forward to the few pages of ice discussion that are sure to follow, so I'll use this as an opportunity to ask a genuine question: why would someone want "easy ice" in a drink? I didn't always excel in science classes, but it would seem to me that the more ice you put in a glass, the less diluted the drink will get. Is that not true?

Kennyz wrote:I'm looking forward to the few pages of ice discussion that are sure to follow, so I'll use this as an opportunity to ask a genuine question: why would someone want "easy ice" in a drink? I didn't always excel in science classes, but it would seem to me that the more ice you put in a glass, the less diluted the drink will get. Is that not true?

I'll try to end this right here: It depends on how fast you drink.

eatchicago wrote:

Kennyz wrote:I'm looking forward to the few pages of ice discussion that are sure to follow, so I'll use this as an opportunity to ask a genuine question: why would someone want "easy ice" in a drink? I didn't always excel in science classes, but it would seem to me that the more ice you put in a glass, the less diluted the drink will get. Is that not true?

I'll try to end this right here: It depends on how fast you drink.

10 bucks says your strategy fails.

Kennyz wrote:...so I'll use this as an opportunity to ask a genuine question: why would someone want "easy ice" in a drink?

Assuming you're actually serious, here's my answer: often with whiskey, especially one I've never tried before, I like to let it open up a bit by adding a small splash of water or by letting it dilute briefly over an ice cube. Not sure, but I think this is a fairly common way of drinking whiskey. For my taste, serving one shot in an entire glass of ice, it gets diluted too quickly.

=R=

ronnie_suburban wrote:

Kennyz wrote:...so I'll use this as an opportunity to ask a genuine question: why would someone want "easy ice" in a drink?

Assuming you're actually serious, here's my answer: often with whiskey, especially one I've never tried before, I like to let it open up a bit by adding a small splash of water or by letting it dilute briefly over an ice cube. Not sure, but I think this is a fairly common way of drinking whiskey. For my taste, serving one shot in an entire glass of ice, it gets diluted too quickly.

=R=

It really was a serious question. I have this argument with my wife frequently, as she too asks for "easy ice" in many of her drinks, claiming that more ice = quicker dilution. You're both smarter than I, but I still contend that more ice = stays colder longer = takes longer for the ice to melt and dilute the drink.

Kennyz wrote:

ronnie_suburban wrote:

Kennyz wrote:...so I'll use this as an opportunity to ask a genuine question: why would someone want "easy ice" in a drink?

Assuming you're actually serious, here's my answer: often with whiskey, especially one I've never tried before, I like to let it open up a bit by adding a small splash of water or by letting it dilute briefly over an ice cube. Not sure, but I think this is a fairly common way of drinking whiskey. For my taste, serving one shot in an entire glass of ice, it gets diluted too quickly.

=R=

It really was a serious question. I have this argument with my wife frequently, as she too asks for "easy ice" in many of her drinks, claiming that more ice = quicker dilution. You're both smarter than I, but I still contend that more ice = stays colder longer = takes longer for the ice to melt and dilute the drink.

As Michael posted above, it really does depend on how fast you drink.

=R=

Maybe you're all right:

To Enhance Flavor, Just Add Water

Well the policy is to NEVER serve ice in the bourbon even if you ask for it specifically, because, as I've been told by many a waitress, the mixologist/D.Madea/P.Kahan prefers it that way.

If I were to order a steak well done (which clearly I would not do, nor would the chef recommend) at any of their other establishments, I'm sure that's what I would receive, however grudgingly - not a med rare steak and a blowtorch.

That's why I feel the ice policy is a tiny bit elitist.

uvasabri wrote:Well the policy is to NEVER serve ice in the bourbon even if you ask for it specifically, because, as I've been told by many a waitress, the mixologist/D.Madea/P.Kahan prefers it that way.

If I were to order a steak well done (which clearly I would not do, nor would the chef recommend) at any of their other establishments, I'm sure that's what I would receive, however grudgingly - not a med rare steak and a blowtorch.

That's why I feel the ice policy is a tiny bit elitist.

I guess I understand but if they're perfectly willing to serve you ice anyway, is there essentially any difference? I actually liked being able to pace the dilution of my bourbon, which was much easier to do because the ice was served to me separately.

As I posted above, their bourbon selection really is impressive and it's a big reason I like the place. They're not all great -- and some of them could use more than a splash of water -- but it's fun being able to sample so many different varieties all in one venue.

=R=

uvasabri wrote:Well the policy is to NEVER serve ice in the bourbon even if you ask for it specifically, because, as I've been told by many a waitress, the mixologist/D.Madea/P.Kahan prefers it that way.

If I were to order a steak well done (which clearly I would not do, nor would the chef recommend) at any of their other establishments, I'm sure that's what I would receive, however grudgingly - not a med rare steak and a blowtorch.

That's why I feel the ice policy is a tiny bit elitist.

Strange, I've ordered certain bourbons on the rocks and received Kold Draft on the side as mentioned above. Is it possible you were trying to order the shot of the day on the rocks? I can see them balking about putting what is sold as a bargain shot over ice, turning it into a long(er) drink.

ETA: Or, are you saying you've received ice in this manner but think they should put it in the drink for you if that's how you order it?

Regarding the science discussion above, the type of ice matters greatly...square Kold Draft melts slower than the shell/garbage ice you find most places.

Went here with a friend and a couple of our kids today (I'd been before, he hadn't). Really, the prices are totally reasonable for the quality, though I was surprised on a couple of (minor) fronts. 1) No high chairs, but that's cool, 'cause they gave us a booth, 2) they didn't seem to want to let me order just plain tortillas (for the kids), and 3) the servers dress exactly like the clientele, and given that three different wait staff either brought food or offered to clear plates, I kept getting freaked out when what appeared to be some random (if friendly) dude was hanging around our booth, watching us eat.

But as a Wicker Park impulse stop, Big Star is practically perfect; it's such an ideal location/space for what it's offering. There are taco places and backroom grocery eats I prefer, but none of them are on the way to or from where I'm typically going, and all take some modicum of planning. I admit preparation can be a tad erratic here, but that goes for any taco stop.

Soundtrack today, by the way, was Springsteen's first album and Neil Young's "Everybody Knows this is Nowhere," hardly faux cowboy music.

uvasabri wrote:a med rare steak and a blowtorch

This is going to be the signature item at my new restaurant Tool. Other offerings will include:

guac: ripe avocado. pestle. 8.
carpaccio: Klug Farm beets. mandoline. 6.
brandade: cod. blender. 11.
jerky: venison. Ronco dehyrdator. 13.
romesco: almonds. Slap Chop. 7.
milk: cow. bucket. 4.

You joke, but I could totally see that.

This isn't related to alcohol in any way, but when I ask for 'easy ice' it's because I actually want more than the 4oz of beverage there is room for after the cup (12oz, 16oz) is loaded with ice.

I'm heading back to Big Star tonight with a friend, right around the 5 o'clock hour when the patio is still half full- is there a sipping tequila or bourbon anyone wants to recommend?

grace21 wrote:I'm heading back to Big Star tonight with a friend, right around the 5 o'clock hour when the patio is still half full- is there a sipping tequila or bourbon anyone wants to recommend?

On the cheap, I really like the Heaven Hill Gold Label Bonded. You don't see enough 100 proof bourbons these days. It's intense, and Big Star is one of very few places (maybe 2?) it's available in Chicago. It also happens to be the Thursday shot of the day...

A bit more expensive, try Elijah Craig 18yr.

Last time I was there I had some Old Weller Antique Bourbon, a specific barrel of which had selected by and bottled for the house. I've also enjoyed some of this at The Publican. It was very good. I also learned from our server that a select barrel of Rock Hill Farms bourbon was due in any day, and I think that would be very fun to try.

=R=

ronnie_suburban wrote:Last time I was there I had some Old Weller Antique Bourbon, a specific barrel of which had selected by and bottled for the house. I've also enjoyed some of this at The Publican. It was very good. I also learned from our server that a select barrel of Rock Hill Farms bourbon was due in any day, and I think that would be very fun to try.

=R=

That reminds me, the newly selected Big Star single-barrel bottling of Buffalo Trace is out of this world...I normally find BT to be a bit too sweet, but I sampled this one at the Violet Hour a week or two ago and it was superb.

I was about to post (angrily) about the tendency to comment/judge clientele here on LTH just by their appearance...not knowing them in any way..

BUT..."Naperville's Waiting Room"....I am still laughing...

It's inaccurate though...Lincoln Square is Naperville's true waiting room....Wicker Park is the waiting room for Lincoln Square!

kl1191 wrote:

grace21 wrote:A bit more expensive, try Elijah Craig 18yr.

Seconded. Smooth and easy drinking. Bonus: no ice needed.

My favorite whisky on the menu is the Thomas H Handy Rye, it is spectacular. While it is bottled at nearly 130 proof, I don't find it nearly as hot as some lesser whiskys. Completely worth the $14 they charge for it, I should just suck it up and buy a bottle.

SSDD

A little water helps release the flavor. A lot of ice makes the drink really cold and reduces the flavor. Serving the bourbon (or rye) at around 60 degrees or so is probably optimal. This is room temperature (in an old castle somewhere in Europe). Good red wine should also be served at this temperature. Too much ice will mute the flavors. Add a little water to your drink and keep adding more until it tastes best for you. If you taste white wine warm, the flaws will be a lot more apparent than if it is really cold.

If you add a small amount of ice it will effectively reduce the temperature (but not too much) and not overly dilute the drink. If you add too much ice, the drink will be too cold to taste effectively and will then decline over time with dilution. Don't add too much ice. Just my two cents.

The 130 proof whiskey needs some water.

deesher wrote:The 130 proof whiskey needs some water.

No doubt, just commenting that it doesn't seem that hot.

SSDD