We visited Prairie Fire for the first time on Saturday night. It's a lovely space, open and airy. We ordered the beet salad, the blue cheese salad, the salmon and the halibut. The blue cheese terrine served with the salad was so pretty, I almost didn't want to eat it. Everything was delicious, but what I can't stop thinking about was the peach cream pie I had for dessert. I have Sarah's mother's crust recipe from the Sun Times a few weeks ago and what I NEED is a recipe for that filling. Creamy and a little tart-maybe cream cheese and whip cream? The crust was so flaky and airy. I have to recreate this dessert!

LTH,

Just spoke to Melissa Graham, she is guest bartender at Prairie Fire tonight, 8.24, mixing up pear gin and tonics. Proceeds will go to Purple Asparagus’ education programs.

Enjoy,
Gary

Went for my first visit last Fri., 6:30-ish. Just a few tables filled when we arrived; steady influx while we dined.
Overall, the experience was a microscopic shade less wonderful than I allowed myself to anticipate, based on various posts and conversations that preceded it, but I still can't wait to get back and try more.
The idea to go was spur-of-the-moment, so I called ahead just to make sure we could get in on a Friday eve. The reservation taker was friendly and professional and inviting, and the call reminded me that this is really where the whole experience begins---one's first impression from the voice and attitude of whoever answers. (I have been put off more than once by having the phone answered by a) some random person who can't help me at all and has to put me on hold and get someone else, or b) some frazzled person, clearly in the midst of doing something else and for whom my call is an intrusion, and/or c) someone who, rather than making me feel welcome, proceeds to recite a list of rules and conditions for my visit.)
I really liked the room, but I could have done without the large flatscreen mounted atop my booth playing a slide show of nature scenes. I get the idea, but it didn't work for me. The effect was not of pretty, peaceful images, but of a hunk of electronics just a few feet away, facing me directly, and flickering brightly. I would have been far happier with a mural, or some subdued texture on the walls, or prints. Perhaps just being a table or 2 away from the screen would have mitigated it.
Starters were a bit mixed and a bit underwhelming. The app. pizza was on a very thin crust which nonetheless came out pale and underdone (by my lights), with the cheese having almost no browned bubbles. It was a very soft dough and so the entire effect was pretty flaccid.
The duck pate was lovely: nice medium coarse texture, flavorful, tangy and served with a very nice whole grain mustard and, as I recall, vodka infused prunes.
An app special of corn fritters was, like the pizza, less than stellar. I love corn anything, from flakes to polents to chowder, to raw on a fresh-picked cob.
These were very attractively served globes, about the circumference and diameter of a golf ball times 2. (I imagine there is a geometry mistake in there, but you get the idea.) They were in a lovely basket and served with jalapeno butter. Smelled delicious. But in the end, they were a bit like deep fried corn muffins. (Not that there's anything wrong with that.) But, it was like the frying didn't add the wonderful extra dimension that frying usually does. It could just as well have been a brunch basked of nice warm muffins. And the butter, though clearly studded with bits of green, did not seem to pack any jalapeno kick or flavor. It was like good butter. Again, nothing bad, but less than I looked forward to.
Things took a decided turn for the better with the moussaka. Beautifullly served in a round earthenware crock it was just beautiful comfort food in the best way. Rich and full of flavor---a bit like good Bordeaux---dry and yet rich and fat with layers of flavor. And each ingredient---lamb, potato, eggplant---retained its own integrity while also contributing to the whole. The custard on top was perfectly judged in proportion to the rest. I could have eaten 2 portions and come back next night for more.
Mrs. B. had the roasted veggies in phyllo and these were excellent as well. Boy had a side of fries and I thought these were great: assertively but not self-destructively salted, real crunch on the outside, delicately fluffy within.
Creme brulee was a large, shallow oval dish---enough for sharing---perfectly brulee on top.
Boy loved his double choc. cake.
The wine list also seemed pretty well thought out and fairly priced. Had a glass of spanish rose (tempranillo---maybe something else in there as well), and then a glass of Zin. with the moussaka. Glass prices were $8-$11 as I recall, and nice choices.
I found myself interested in almost everything on the menu and look forward to coming back. Especially at what seem to me very fair prices for this quality of ingredients, execution, and ambiance.

I had an excellent meal at Prairie Fire back on January 13, when chefs Sarah Stegner and George Bumbaris combined forces with Tracey Vowell, owner of 3 Sisters Garden (and former Managing Chef at Frontera Grill and Topolobampo) in a Chefs' Collaborative dinner. Being a principal in the restaurant and a friend of the house, I got to walk through the kitchen before the meal and take a few shots . . .


Chefs Tracey Vowell and Sarah Stegner (right)



Making the corn tortillas from scratch before dinner



Prawns before service
As big as I've ever seen and looking wonderful, too.



Thyme, Chive, Rosemary and Gruyere Gougere
Pairing: Spicy pepper-infused North Shore vodka
Light, delicate and packed with flavor. As for the pairing, I'm not normally a fan of vodka in any form but this spicy infusion, made with chilis from chef Stegner's garden (that had been dried after being picked), was so good I had a couple. It went great with the gougere.



Butternut Squash Soup with garlic, cider & thyme | apples, whipped cream, brioche croutons and fried mushrooms
Pairing: Knob Creek Sparkling Cocktail | Knob Creek bourbon, Prosecco, Angostura bitters, local maple syrup
This soup was amazingly good. It was chef Vowell's recipe and was made from whole, roasted squash that were pureed seeds, skins and all. The result was a delectably earthy and nutty soup, which also happened to deliver a very nice spice kick.



Giant Fire-Roasted Prawn | beet caviar, salad of beets, carrots and turnips with red chile dressing
Pairing: Goose Island Sofie Belgian Ale
The prawns turned out to be fantastic -- sweet and tender. I initially thought the beet 'caviar' was currants until I tasted it and picked up the distinctive flavor of beets. Chef Stegner explained to me that it was indeed some 'mg' wizardry that had been pulled off via the addition of sodium alginate and calcium chloride. She laughed at herself because she barely knew what the stuff was and while it was a bit of a surprise to have such a dish in a this setting, it was delicious and very well-executed. It was great to see her and chef Vowell playing around so successfully with ingredients that seemed so far outside their comfort zones.



Nicole's Lime Crackers (served with Prawn dish)



Prairie Fire Chorizo & Sliced Pork Loin | smoky red chile salsa, handmade tortillas, 3 Sisters Garden black beans, sauteed plantains
Pairing: Great Lakes 'Eliot Ness' Amber Lager
A really awesome and hearty dish that, again, packed some really nice spice. The house-made chorizo was perfectly executed, with great definition and explosive flavor.



Handmade tortillas
Just awesome, with that tell-tale corny-masa perfume and tender texture.



Prairie Fire painting
Not sure if this was the inspiration for the name of the restaurant but I've always really liked this painting, which hangs in the back room at Prairie Fire.



Bleu Mont Cloth-Wrapped Cheddar | dates in caramel
A great pairing of Willi Lehner's masterful cheddar, intensely rich and sweet caramel and pleasantly chewy dates.



Triple Creme de Bourgogne | reduced sherry vinegar, quince
Pairing: Warre's White Port
This was the first time I'd had this cheese but hopefully not the last. It was rich and runny with a silky creaminess and long-lasting, buttery aftertaste. I loved it with the quince and the vinegar but I was happy to eat it all by itself, too.



Date-Nut Toast (served with cheeses, Fox & Obel)



Toasted Oat Ice Cream | butterscotch oatie cookie
The delicious ice cream and the buttery-crispy cookies were both made with 3 Sisters Garden oats; just sensational and a nice finish to a great meal.

It was really fun to experience this food, which combined the skills and styles of these 3 very accomplished chefs into a finished aesthetic that was a unique, interesting and enjoyable combination. My hope is that they'll continue to host these collaborative meals at Prairie Fire with other chefs in town every once in a while and create more unique dining experiences. This one was really a pleasure to attend.

=R=

Beautiful photos as always Ronnie!

I'll be heading to Prairie Fire for brunch tomorrow with my family to celebrate my mom's and my birthdays. I'm excited to try the Lemon Ricotta Pancakes that Time Out raved was one of the top 100 things to eat in 2010.

Does anyone have any other recommendations from the brunch menu? Or tips in general? I really want tomorrow to be awesome since my family trusts my dining recommendations so much. I've never been to Prairie Fire before, but heard so many good things.

Hurdler4eva wrote:Beautiful photos as always Ronnie!

I'll be heading to Prairie Fire for brunch tomorrow with my family to celebrate my mom's and my birthdays. I'm excited to try the Lemon Ricotta Pancakes that Time Out raved was one of the top 100 things to eat in 2010.

Does anyone have any other recommendations from the brunch menu? Or tips in general? I really want tomorrow to be awesome since my family trusts my dining recommendations so much. I've never been to Prairie Fire before, but heard so many good things.

Call them now & see if you can get the lentils. They aren't on the brunch menu, but I could eat them everyday. They work really well as a side to the eggs.

Hurdler4eva wrote:Beautiful photos as always Ronnie!

I'll be heading to Prairie Fire for brunch tomorrow with my family to celebrate my mom's and my birthdays. I'm excited to try the Lemon Ricotta Pancakes that Time Out raved was one of the top 100 things to eat in 2010.

Does anyone have any other recommendations from the brunch menu? Or tips in general? I really want tomorrow to be awesome since my family trusts my dining recommendations so much. I've never been to Prairie Fire before, but heard so many good things.

I really like the benedict dishes, which I've been eating at Prairie Grass Cafe since they opened. There are a few versions available: the Traditional with hollandaise and Canadian bacon, the Signature, which is made with roasted tomato hollandaise, sauteed spinach and crumbled bacon and the Smoked Salmon, which includes cold-smoked salmon and lemon hollandaise. I also really love the Ancho breakfast sausage, which is made in-house and really delicious. Potato Skins are great too. The crispy skins are scooped out and filled with scrambled eggs, cheddar cheese, crumbled bacon, scallions and sour cream. Chilaquiles, which started out as a 'staff meal' at the restaurant have been added to the menu and they're terrific also.

I'm not really a fan of sweet breakfasts but they do offer a great waffle, and usually have a special coffee cake each day. Also, an occasional special is the stuffed banana bread french toast, which is filled with sweet cream cheese. This isn't my thing but several people I know have raved about it.

As for the lentils, it's a great dish but I don't think it's on the brunch menu. You could always call today and ask about it.

Have fun!

=R=

Disclosure: I have a miniscule financial interest in Prairie Fire

Thanks for the suggestions Ronnie! I'll definitely post about our meal

EDIT: Brunch today was just lovely! I'm so happy that everyone thoroughly enjoyed their meals. Our waiter, Jordan, was great too, so enthusiastic and fun. We all shared a few bites of our meals and we were all impressed by the quality of every dish.


I had the Lemon Ricotta Pancakes as I had planned, and they were just as light and heavenly as I had hoped. I had really high expectations and they were definitely met. Normally, if I ate a stack of five pancakes, I might feel uncomfortably stuffed. But I didn't feel gluttonous at all after eating these, they were really that moist, fluffy and light. This is the perfect sweet breakfast that isn't sickly sweet, like breakfasts at The Bongo Room tend to be. I'm not sure how exactly they made these since I've never had ricotta pancakes before, but I'd love to get the recipe. I'm sure I couldn't make them as great as Prairie Fire, but it would definitely be worth trying.


My mom decided to try the Prairie Fire Scrambler, with ancho sausage, onions, peppers and cheddar. It was served on two pieces of fresh baguette bread and she loved it.


My brother opted for the Golden Browned Chicken Schnitzel with capers. He said it was a little oily, but he enjoyed it and gobbled it up in a matter of minutes. This was a beautifully plated dish, so different from traditional German schnitzel, which is more massive and spartan. I only tried a bite of my brother's, but I think Prairie Fire's version is better.


My dad was pleased to see that instead of the Texas French Toast with berry compote listed on Prairie Fire's website menu, they had Texas French Toast with bananas and brown sugar compote. My dad has a wicked sweet tooth, so this dish, drenched in syrup, was perfect for him.

We also ordered a side of breakfast potatoes to split amongst us, which I neglected to photograph. They were very tasty though, with a light and crispy exterior and very soft on the inside, not greasy at all. Overall, Prairie Fire's meals are hearty and filling, but never heavy. I can tell that they really try to get the best ingredients possible, because even the simplest dishes, like the potatoes, tasted just wonderful. This was a great choice for my birthday brunch!

Really glad to know that you enjoyed it, Hurdler4eva. I think brunch might be my favorite meal at Prairie Fire and Prairie Grass Cafe. Of course, as an investor, I love them all.

When I guest-bartended at Prairie Fire (at a charity event in February of 2010), Jordan, who's the #1 bartender at PF, was amazingly kind to me. He's a really good guy. I'm glad to know -- but not at all surprised -- that he took good care of you.

=R=

Oh, I had no idea you were an investor! You made a great investment choice If I ever have the means, I would love to support local businesses, so I think it's great that you are doing so.

Hurdler4eva wrote:Oh, I had no idea you were an investor! You made a great investment choice If I ever have the means, I would love to support local businesses, so I think it's great that you are doing so.

I have a miniscule financial interest in the restaurant and I mentioned it because it's important to disclose such information, so that there are no misunderstandings. In fact, if I've ever failed to mention it in a post about PF, it's only because I forgot to do so. I try to mention it every time I post about the restaurant and we expect everyone here who posts to be equally transparent about their affiliations.

In any case, I'm glad you enjoyed it. I was a fan of the team behind PF long before I became an investor.

=R=

Yesterday, we saw an old face at Simple, a breakfast place in Lake Geneva:



Adam King, who I last saw behind the bar at Prairie Fire (where I think he also worked in a management capacity).

David Hammond wrote:Yesterday, we saw an old face at Simple, a breakfast place in Lake Geneva:

Adam King, who I last saw behind the bar at Prairie Fire (where I think he also worked in a management capacity).

I really miss Adam. He's a great guy. I'd heard he'd moved on to manage & open some breakfast places in Lake Geneva. I hope he's doing well.

=R=

The Missus and I ate at Prairie Fire this past Friday night to start Restaurant Week.....wonderful experience overall...the food, the ambiance, the waitstaff......all top notch.....even met Chef Sarah....we'll be back....

I had what may have been my favorite Prairie Fire meal -- so far -- a couple of weeks ago when they hosted an "Ocean Dinner" in conjunction with the Shedd Aquarium on Ocean Day (June 8th). The meal featured a variety of sustainable fish and seafood. It was very cool to experience this kitchen's reliably high skill level applied to a mixture of ingredients that were both local and from further afield.

We started out with an excellent cockail, which I neglected to take a picture of. It's called the Apothecary and it consists of Death's Door Gin, fresh lime, triple sec, Carpano Antica Formula and expressed orange oil. Refreshing, aromatic and potent; it was a great quaff. I had two.

Dinner started with an array of appetizers, served family-style . . .


Early Radishes and Sweet Whipped Butter
These tasty beauties came right out of chef Stegner's home garden.



Local Perch Tempura with Arugula Remoulade and Balsamic Reduction
I loved the perfectly light tempura on this fish. It added a wonderful crunch element but didn't overshadow the flavor or texture of the perch itself. I also have to say that I absolutely loved the arugula remoulade. It was spicy, herbaceous, rich and totally addictive.



Local Asparagus Tempura
A great little non-menu bonus!



Capriole Farm Goat Cheese with Crisp La Quercia Pancetta and Honey drizzle
I was initially worried about the honey drizzle here but it bridged the cheese and pancetta elements very nicely.



Chilled Spanish-style Mussels
Refreshing, briney and meaty. I ate a good many of these. I really couldn't stop.

After the appetizers, a couple of larger courses were served . . .


Wild Striped Bass with Spring "Minestrone" - Pesto, Croutons and Shaved Pleasant Ridge Reserve Cheese
This stylized version of minestrone was spectacular. The fish was moist, tender and delicious. The broth and vegetable components may have been even better. There was a remarkable combination of flavors, textures and aromas going on in this bowl.



Duo of Wild Alaskan Salmon - King (front) and Coho with Fingerling Potatoes, Onions, Garlic, Chives, Asparagus and Bacon Vinaigrette
This was a great course. I loved the duo of wild salmons and thought the accountrements were phenomenal, right down to the crispy discs of fingerling potatoes.



Orange Chiffon Cake with Fresh Local Strawberries, Koval Rose Hip Liqueur-scented Whipped Cream
This dessert sounded like it was right in my wheelhouse and it did not disappoint...a little pastry, some fresh fruit and some rich dairy to balance off the tartness of the early fruit. These berries were from Genesis Growers and we'd gotten some in our CSA box the same week. They were fantastic.

The meal was interspersed with brief presentations from from 2 Shedd Aquarium staffers: Melanie Napoleon, Senior Director of Great Lakes Conservation and Brook Havlik, Sustainable Seafood Educator. They both conveyed quite a bit of useful information and I learned a lot from each of them about the challenges we face in keeping our oceans and lakes -- and what comes out of them -- sustainable. Prairie Fire made a donation to the Marine Conservation Alliance in Alaska, in honor of the special occasion. We had a great meal, learned a bit and helped Prairie Fire make a donation to the cause. All in all, it was really good night.

=R=

Disclosure: I have a miniscule financial interest in Prairie Fire

Hurdler4eva wrote:I had the Lemon Ricotta Pancakes as I had planned, and they were just as light and heavenly as I had hoped. I had really high expectations and they were definitely met. Normally, if I ate a stack of five pancakes, I might feel uncomfortably stuffed. But I didn't feel gluttonous at all after eating these, they were really that moist, fluffy and light. This is the perfect sweet breakfast that isn't sickly sweet, like breakfasts at The Bongo Room tend to be. I'm not sure how exactly they made these since I've never had ricotta pancakes before, but I'd love to get the recipe. I'm sure I couldn't make them as great as Prairie Fire, but it would definitely be worth trying.

I made a similar recipe to this one from Epicurious - mine also had some milk, baking soda, baking powder and salt in the batter. They turned out well, though not terribly lemony. The pancakes are very fragile, so make them small, maybe 2 tablespoons of batter at a time, and cook them on a lower temp for a little longer time. I didn't think they needed anything as a topping other than pure maple syrup or honey and butter.

My girlfriend and I ate here last night. The food was good, though not exceptional. In fact, the best preparations were the sides. The lentils and creamed spinach were absolutely phenomenal. The service was very attentive and our glasses were never empty. The food came out at a perfect pace. The service part was interesting, as I wasn't sure what to expect given we booked through gDine (http://www.gdine/com). We hadn't used the service before and didn't know what to expect, and it simply worked. The short menu was perfectly acceptable, though obviously didn't include the most expensive options. I think it is a neat way to get the feel of a restaurant, while 'forcing' you to try multiple courses. We still ran up a solid drink tab and made sure to tip well.

Overall, I think we'll be back. It strikes me as a solid place to bring my family when they are in town. Good, refined food that won't confuse them.

As noted in the Openings & Closings thread: Prairie Fire is closing on Wednesday (!)

sundevilpeg wrote:As noted in the Openings & Closings thread: Prairie Fire is closing on Wednesday (!)

Well, they're going out with a bang. I hosted a brunch for 20 people there yesterday and both the service as well as the execution by the kitchen was flawless.

We will be there for dinner tomorrow night. Back to the drawing board for farm eggs, good food, and the ability to hear your dining companions.

Darn. This was my go-to spot for a real lunch near the office. Do you the Wacker Drive construction have anything to do with the loss of business? It's already on the wrong side of the river to get a lot of foot traffic from the loop, I can't help but think the construction had an impact.

Damn it, I had been meaning to try their brunch. Hopefully they'll re-open in another location down the road.

Independent George wrote:Darn. This was my go-to spot for a real lunch near the office. Do you the Wacker Drive construction have anything to do with the loss of business? It's already on the wrong side of the river to get a lot of foot traffic from the loop, I can't help but think the construction had an impact.

I really really doubt that has anything to do with it. Other restaurants in the vicinity, like Blackbird and Avec, are doing as great a business as ever.

gullit wrote:Damn it, I had been meaning to try their brunch. Hopefully they'll re-open in another location down the road.

You can still go to their restaurant in Northbrook, where they serve brunch on Saturdays and Sundays. It's right near the Dundee Road exit from the Edens.