Chicago Sun-Times
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Rolling in the dough

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Spent the Labor Day weekend being a tourist in our own city. Took the girls swimming, to Navy Pier and to dinner at Quartino.

Why Quartino? It's comfortably loud and thus, kid-friendly. The pomodoro sauce has been deemed by the 4-year-old to be the best in the city. The assortment of noshes (veal meatballs, broccoli rabe) always pleases her parents to no end. And -- the doughnuts.

We almost passed up dessert, thinking we'd grab ice cream elsewhere on our way back to the hotel, but the server eyed our two munchkins and offered up the magical word: "Zeppole?" TIN_opafest_P6.jpg

Airy and tender, they melted -- literally melted -- in the mouth. Heck, they nearly melted on our fingers as we gently pried them apart. As if eating them piecemeal was going to make them last longer. (Did we mention the ramekin of warm, dark chocolate dipping sauce?)

Enough with the cupcakes. Let's hear it for fried dough.

Luckily, Rick Bayless has thrown down the gauntlet in today's Food pages, promising his churros at Xoco, his new takeout shop -- perhaps you've heard of it? -- to be the best in the world.

We admit: Since we were stuck at the office, we Twitter-stalked Xoco for a good portion of its opening day yesterday. Thank goodness for WaitWatcher and the chef himself for letting us know just how quickly (or not) the line moved.

Anyway, we'll get there soon enough. We're just tickled that fried dough is getting Top Chef treatment. Churros and zeppole -- different animals. But as far as we're concerned, all part of one big, happy family.

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Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.



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This page contains a single entry by Janet Rausa Fuller published on September 9, 2009 10:00 AM.

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