It's important to begin a search on a full stomach.-Henry Bromel

Cafe Atlantico

Another favorite Jose Andres restaurant and it's not tapas! I've dined here on several occasions and have never been disappointed with the food or cocktail selections.

I had a bite of my mom's shrimp and grapefruit appetizer. The dish came with spaghetti squash in a yogurt dressing and "fried" shrimp cooked in quinoa instead of panko bread crumbs. This dish was too die for. I'm really expanding my vegetable taste (still hate mushrooms) and I enjoyed the squash. But the shrimp with in quinoa was unbelievable. You didn't have the "blech" feeling one sometimes gets after eating fried food. The crunch was amazing and there was no sogginess, unlike with other fried dishes. I would love to work quinoa into my diet more. It's a super food and tastes amazing. I bet it'd be great with salmon.

I decided to consume a vegetarian dish and I was not disappointed. I had artichokes topped with pumpkin puree and sprinkled with cotija cheese with cherry tomatoes. Holy crap, the artichokes were all heart. They almost tasted like potatoes. The combination of the cheese and the pumpkin created a hearty, fall flavor. Such a delicious and filling veggie meal.

Cafe Atlantico

Food is our common ground, a universal experience.-James Beard

Frontera Grill

My fellow foodie friend Jessica was in Chicago for a business trip and she managed to score us a reservation at Frontera Grill, Rick Bayless's famous and tasty Mexican eatery. I've been trying to go here for years and I'm so glad I got to go with someone who would appreciate the cuisine.

We started off with a Tamal de Birria. This delicious tamale was filled with slow-cooked red-chile goat, tomatillo and queso anejo. With tamales, sometimes the stuffing is dry will the outside is overwhelmingly flavored. But the red-chile goat was juicy and meaty. Not enough queso though.

My main course was Pureco in Salsa Verde. The pork was garlic marinated in a tomatillo, chicharron, cilantro, and serrano chile. The yummy dish came with queso anejo mashed potatoes. Seriously, the best mashed potatoes I've ever had. Cheesy, creamy, and pieces of potato. I ate every last bite. And the pork was just incredible. An explosion of spice and juicy pork.

Dessert was essential, even if I didn't have room I would've activated my second stomach. I inhaled the Pan de Muerto. Brown butter caramel ice cream sandwiched with buttery "dia de los muertos" bread. The dish was surrounded by piloncillo (brown sugar) poached pumpkin and pieces of pear. I bet this dish earned its name because it's so bad for you. Oh well, I'd eat it again.

Frontera Grill