Brandade

"I’ve written about this restaurant’s tremendous influence before, and I will try to briefly synopsize. No restaurant has had a greater impact and influence on the city of Chicago than Avec. This restaurant’s importance is difficult to overinflate: a casual, yet slick space; small plates; fine dining cooking in a decidedly anti-fine dining environment; food that chefs like as menu ideology. It all started here. The brandade has been a staple dish since day one and it's always satisfying."

"Koren takes comfort food to a whole different level. This emulsion of salt cod and olive oil is topped simply with chives and come with a side of bread to scoop it all up. This makes me feel good inside."