Vettel Gives GT Fish & Oyster Three Stars; Bruno Finds Bite Cafe Refreshing; More!

Phil Vettel enjoys everything about GT Fish & Oyster. He finds the room to be "gorgeous" and "evocative" and the menu to be a "nifty balance of the expected...and wholly unexpected." He thinks the foie gras and shrimp terrine "is as interesting a surf-and-turf combo as I've encountered in some time." The crab legs presentation, to Vettel, is "genius" and although the priciest item on the menu, "arguably worth the splurge." Saving room for dessert is a must as "pastry chef Kady Von's creations so perfectly match the GT concept — small, light-tasting, familiar with a slight twist — that it would be a shame to skip them." [Tribune]

Pat Bruno calls Bite Cafe "a ray of sunshine." He appreciates the restaurant being "light, bright and quiet" and thinks the menu of dishes "are a bit out there, but in a good way." There are good options for vegetarians including "a provocative veggie muffaletta" and a "colorful" farro salad with "its wealth of good taste, pleasing textures and bits of healthy eating." On the "meatier" side, "the fried chicken leg sandwich is a beauty of a feast." "The main guy in the kitchen at Bite Cafe is Rodney Staton (from Longman & Eagle). Staton knows of what he cooks." [Sun Times]

David Tamarkin thinks although there is little to "really love" about Union Sushi + Barbeque Bar "there's plenty to like." He finds the space to be "open" and "lively" a place "that gives off energy even when it’s empty." Although the "menu is appealing as well" not everything "hits the mark." He does enjoy the lamb ramen, "a lively, balanced dish" and indulges in the "instantly addictive" duck fat yaki soba. The raw food is "generally less successful" with the tuna tartare "doused in enough truffle oil to power a Vespa." Although, "it hard to take Union seriously when it tops sushi rolls with chewy strips of pork belly," Tamarkin appreciates the question Union asks: "Who said we have to take food so seriously in the first place?" [TOC]