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Band of Bohemia

Band of Bohemia
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  • Post #31 - December 1st, 2018, 6:40 pm
    Post #31 - December 1st, 2018, 6:40 pm Post #31 - December 1st, 2018, 6:40 pm
    Was there the other nite and had the agnolatti and rouen duck breast, both very nice, but then truffles are nice on pretty much anything. Star of the show was the huge tempura matsuke mushroom w/hollandaise (which besides the carne asada pambazo @ el habanero) was one of my best bites of the yr.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #32 - December 19th, 2018, 7:04 pm
    Post #32 - December 19th, 2018, 7:04 pm Post #32 - December 19th, 2018, 7:04 pm
    We ate at Band of Bohemia last Friday night. Dinner was excellent, mainly the savory dishes, which were one outstanding dish after another, with bold, delicious flavors. The short rib, in particular, was one of the best preparations you'll find anywhere. Desserts were less successful - mostly rather bland, and not "wow inducing" - not terrible, but not memorable like the savory dishes.

    Charred Octopus - xo sauce, quinoa, kale, herbs
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    Wild Boar Agnolotti - sumac, chestnuts, white truffle-pecorino sauce
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    Seared Foie Gras - figs, lemon thyme cake, pink peppercorn glass
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    Guinea Hen - smoked cranberries, turnips, heirloom carrots
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    Kurobuta Pork - smoked heirloom grits, brussels sprout kraut, fermented rye, uni butter
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    Braised Short Ribs - kimchi, fermented plum, roasted potatoes, maple-yuzu glaze
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    Black Currant Vacherin - black cocoa meringue, tonka bean ice cream, cava and cassis
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    Bavarian Cream - sour cream bavarian, hazelnut brown butter, parsley, golden and red beets, hazelnut ice cream
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    Cheesecake - fermented banana cheesecake, macadamia crumble, coconut sorbet, guava-passionfruit gel, lime
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  • Post #33 - January 3rd, 2019, 8:04 pm
    Post #33 - January 3rd, 2019, 8:04 pm Post #33 - January 3rd, 2019, 8:04 pm
    appears Ian Davis is leaving Band according to his Insta
  • Post #34 - January 3rd, 2019, 8:39 pm
    Post #34 - January 3rd, 2019, 8:39 pm Post #34 - January 3rd, 2019, 8:39 pm
    gocubs88 wrote:appears Ian Davis is leaving Band according to his Insta

    Oh damn. He's already off the website. Eggs on Eggs was a gaping hole in my 2018 eating that I planned on correcting soon. I just called and asked when to expect menu changes and got a vague answer. I then specifically asked about Eggs on Eggs and, while still listed on the website menu, it's already gone. Here's hoping Davis took it with him and brings it back somewhere else in Chicago.
  • Post #35 - January 4th, 2019, 5:22 pm
    Post #35 - January 4th, 2019, 5:22 pm Post #35 - January 4th, 2019, 5:22 pm
    Chef Ian Davis departs Band of Bohemia
    https://trib.in/2TtXwdo
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #36 - January 8th, 2019, 3:30 pm
    Post #36 - January 8th, 2019, 3:30 pm Post #36 - January 8th, 2019, 3:30 pm
    MarlaCollins'Husband wrote:Eggs on Eggs[/url] was a gaping hole in my 2018 eating that I planned on correcting soon. I just called and asked when to expect menu changes and got a vague answer. I then specifically asked about Eggs on Eggs and, while still listed on the website menu, it's already gone.

    I loved Eggs on Eggs, here is my #homecooking version. If you ask nice, and bring some wine, I will make it for you. :) (actually, you don't even have to ask nice, just bring wine)

    EggsOnEggsPLTH1.jpg Eggs on Eggs #homecooking
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #37 - January 8th, 2019, 3:54 pm
    Post #37 - January 8th, 2019, 3:54 pm Post #37 - January 8th, 2019, 3:54 pm
    MarlaCollins'Husband wrote:Here's hoping Davis took it with him and brings it back somewhere else in Chicago.

    I heard he's teaming up with a recently-fired Cubs' batting coach and opening a chili restaurant. :mrgreen:

    Gary, the DIY EoE looks amazing!

    =R=
    There are many things that are legal that are not a great idea --Nick Shabazz

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #38 - January 8th, 2019, 11:25 pm
    Post #38 - January 8th, 2019, 11:25 pm Post #38 - January 8th, 2019, 11:25 pm
    ronnie_suburban wrote:Gary, the DIY EoE looks amazing!
    Thanks Ronnie, tasty for sure. Surprisingly economical as well. Since I'm not
    ScroogeMcDuck1.jpg Scrooge McDuck
    and it was weekday lunch, I used black tobiko from Hmart instead of Osetra. If I sold my #homecooking version in a restaurant for $10 food cost would be 18%.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #39 - January 8th, 2019, 11:45 pm
    Post #39 - January 8th, 2019, 11:45 pm Post #39 - January 8th, 2019, 11:45 pm
    G Wiv wrote:If I sold my #homecooking version in a restaurant for $10 food cost would be 18%.

    Damn, very nice!

    =R=
    There are many things that are legal that are not a great idea --Nick Shabazz

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #40 - March 1st, 2020, 9:14 am
    Post #40 - March 1st, 2020, 9:14 am Post #40 - March 1st, 2020, 9:14 am
    Band of Bohemia at regular dinner hours is astounding. Elevated plating, inventive flavor combinations, Richard Richardson floating in and out with interesting pairings, and a coffee bar that amazes.

    Yesterday's brunch was a different story. A "cheese biscuit" was refigerator-cold on the interior and warm on the exterior. My heart sunk. Sent it back. It was like watching a prized stallion fall to the ground.

    A short rib crepe, maybe a full third of an inch thick, with sliced scallions and delicious morsels of short rib, featured a gob-stopping pile of bonito flakes on the top, giving the entire dish a fishy, off-color look and flavor. Who doesn't love a few bonito flakes? But not a half a cup of them.

    Dishes were served without description. Just plunked, diner style. This place has a Michelin star, mind you.

    When I ordered the short rib crepe and was served a waffle by mistake, other than Chinese five spice added to the maple syrup, the waffle itself was unremarkable. It was maybe a wheat flour buttermilk waffle, a hint of crisp on the outside and bready on the inside, not pillowy and cakey. Unremarkable. (Of course I ate it anyway.)

    I ordered a third dish, the scallop crudo, which was plated beautifully, but with "pickled mussels" which you could smell as the dish was dropped in front of you. The mussels were chewy and fishy tasting, not delicate briny morsels. Fish should entertain the mouth, not assault the nose. One spherified component on this dish couldn't be identified by the server. Gulp.

    I don't know, guys. Even an incredible barista with a gourmet coffee mezcal drink couldn't save this off night-- I mean, morning.

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