Fine Coastal Inspirations

If I lived in a dreamlike bubble of a world, I would eat out five nights a week (on one of the other two nights I would cook, with the remaining day reserved for a delivered or carry-out pizza). Of course, like most other people, I live in the “real” world where family obligations (constant massive toddler attack), budgetary stipulations (diapers, diapers, diapers) and other factors take precedence to dreamlike culinary whimsy. From here on my Downers Grovian perch in the western suburbs of Chicago, it’s often quite clear that living in the shadow of one of the greatest food cities in the world without regular dining indulgence can prove maddening.

Although I’m very much at home at the brewpub (local favorite: Emmett’s), diner/café (local favorite: Egg Harbor), or even fast food (local favorite: Portillo’s), I’m always game for the finer things delivered on painted plates atop white tablecloths.

Of course, considering my line of work, I’m constantly surveying what’s happening in Chicagoland’s restaurant world—and beyond—to whet my appetite for future excursions (even if it’s only every once in a while these days…). I’ve been seeing the Asian and Latin flavor combos of sour, spicy and umami emerging more of late, which is great news to my palate. Along those lines, a recent item in the current Chicago magazine (best new restaurants issue) that caught my eye was the vigorón appetizer at Chef Douglas Rodriguez’s trendy-hot, coastal cuisine–inspired DeLaCosta in the Streeterville neighborhood of Chicago. Its combination of pork cracklings (chicharrón de cerdo), cabbage, chiles and lime juice sounds intriguing. Evidently, this Nicaraguan street food—typically served wrapped in a banana leaf—is quite popular in its home country, as well as in Costa Rica. The version at DeLaCosta is served as a spicy relish to accompany guava-molasses lamb ribs. Mmmmm… Don’t think that one will be able to evade me for long…

On Monday, we’ll travel further along this coastal journey to explore Italy’s Amalfi Coast and its umami-rich colatura.

Food is such a great way to travel.