Three Dots and a Dash

I’ve always loved Tiki bars, since I grew up in Los Angeles, frequenting Trader Vic’s, Don the Beachcomber, the Islander, Beachbum Bert’s and many others. It’s sad that they’re all gone. But the good news is that Three Dots and a Dash tops them all.

From the moment you venture down the stairway full of skulls, Three Dots immerses you in perfectly themed kitsch. The lighting, soundtrack and set decoration are impeccable, and the drinks are potent and tasty.

The drink menu is divided between classic and modern sections. I had the signature drink, Three Dots and a Dash, which was not too sweet, and rendered exotic by the inclusion of allspice. It was invented at Don the Beachcomber in the 1940s. (Incidentally Three Dots and a Dash is Morse code for the letter “V” as in victory.)

Many of the drinks are for sharing, and each has its own unique presentation.

We stopped in before dinner, so we didn’t have a chance to try any of the food, but most of it is traditional Tiki menu fare, and it looked delicious.

With a place this cool, you’re going to have to wait in line unless you go at a weird time. We were able to walk in right after work, but the place quickly became packed; however we never felt rushed.

To find the door, look for the alley off of Hubbard and follow the neon stripe.

Creepy Entrance
Creepy Entrance

 

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Classic Drinks
Classic Drinks
Modern Drinks
Modern Drinks
Very expensive group drinks
Very expensive group drinks
Centerpiece
Centerpiece
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Three Dots and a Dash – the house drink, original created at Don the Beachcomber in the 1940s
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No Bye, No Aloha

Boka

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Of all the Michelin starred restaurants in Chicago, Boka must be one of the greatest bargains. For little more than the cost of a typical restaurant you can have a spectacular meal. And the cozy yet classy, relaxed yet professional atmosphere and friendly service make it a great choice for everyone.

Our party of three was able to try the majority of items on the menu, and everything was terrific. Standouts were the carrot salad and foie gras starter.

The chicken was beautiful, but the saffron flavored brioche sandwiched between the crispy skin and the succulent meat wasn’t to my taste, simply because I’m not a saffron fan.

The duck, on the other hand, was the best I’ve ever had, incredibly tender and moist, and bursting with flavor, even without the accompaniments.

Desserts mostly included home made ice creams as an ingredient, which is always a plus with me.

The wine list is filled with excellent choices. There aren’t a lot of old wines, but there are a wide array of recent vintages from all regions, at reasonable prices.

If you’re looking for a truly fine dining experience without needing to mortgage the house, Boka is a great choice.

Pride Sushi and Thai

 

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What a delightful surprise! This small fusion restaurant is creating some of the most beautiful—and tasty—sushi in Chicago.

The menu is about half Japanese, half Thai, and many of the fusion items are spicy, such as their take on edamame, which had a definite kick to it. The beef salad comes with the traditional spicy rice vinegar sauce that would accompany a waterfall beef salad. These were both good, but the stars of the show were the sushi items.

We began with a plate of sashimi. Although the chef offers a sampler, we selected our own, and the pricing was very reasonable to get exactly what we wanted. All of the items were very fresh and delicious.

Then we tried several rolls. Wow! As you can see from the photos, each was a work of art. I’ve never had sushi served with such a painterly approach! All three rolls were excellent, and really different from one another. My favorite was the “All About Salmon” which combined salmon, smoked salmon and ikura, balancing them with both creamy and citrus ingredients, plus spicy and sweet sauces.

A month ago we tried the high end sushi place across the street, and it was good but extremely expensive. At about a fourth the price, our meal at Pride was actually better, and I’m ready to return any time.

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Grace

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Grace is certainly deserving of its two Michelin stars. Everything about the experience is near perfection, from the extremely professional yet friendly service to the plating of the food, which turns each dish into an individual work of art, combining delicate and varied flavors in surprising and visually appealing ways.

The dining room is sophisticated, understated, and calm, a serenity that extends even into the visible kitchen, yet the contemporary soundtrack keeps the experience upbeat and fun.

My only quibble is with the winelist, which has a strong focus on wines from the Loire region, not my favorite.  This focus extends to the wine pairings served with the meal, some of which didn’t seem a great match, although the friendly and articulate sommelier explained the reasoning behind each match in such a captivating manner I was glad we had selected the pairing, even if next time I will strike out on my own.

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Amuse bouche served atop and in a cork log. This tiny roasted corn ears were perhaps the single best item of the night.
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A couple of treats inside the log. The pickled, caramelized banana was another highlight.
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I had the “Flora” menu, almost entirely vegetables.
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Tomatoes.
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Asparagus.
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Snap peas turned into slice of terrine.
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Black truffles.

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The first of several desserts, each of which included frozen components that I really enjoyed.

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The kitchen was amazingly serene, given how much food was being produced. It is interesting that it’s arranged with the stations in the order the courses are served.

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