March 29, 2017 | Feature Features National
GUILDHALL
Chef Matthew Rodgers goes big with his Malted Milk Tres Leches cake ($10). The traditional Mexican sponge cake is baked in cast iron, then soaked in three milks: malted, coconut and sweetened condensed milk. The dish is finished with freshly whipped cream, and bestrewn with toasted coconut and both fresh and dehydrated strawberries. 694 Vernon Ave., Glencoe
FOUND KITCHEN
Fresh from Found’s fabulous wood-burning oven comes chef Nicole Pederson’s Italian-inspired wood oven-roasted Catalpa Grove pork chop with verdant asparagus and fiddleheads, dressed with lemony tonnato sauce ($30). It’s a clever mélange of Midwest ingredients and Tuscan flavors. 1631 Chicago Ave., Evanston
Photography by:
