Travelle is an Afterthought; Dillman's is a Winner

Travelle is "another hotel afterthought" with a large menu that "lacks any sense of direction." Anthony Todd's evening starts with "terrible" oysters that smell like "old fish washed up on a polluted beach, and seacuterie with a bouillabaisse gelee that tastes like "slightly fishy Jell-O." A toasted scallop crudo tastes "of nothing but lemon," while neither the suckling pig nor halibut entrees "[has] much flavor to speak of." Just about the only redeeming part of the meal comes at the end: an "incredibly smooth" white chocolate mousse with feta and candied lemon might be one of the "best desserts of the year." [TOC]

Deli or not, Dillman's is "very good," according to Joanne Trestrail. An "impressively fluffy" matzo ball takes center stage in the matzo-ball soup while a "luxurious" Caesar salad makes an "excellent light entrée." Corned beef on rye is "another winner" that encourages one to "eat more than necessary" and potato pancakes are also "right on the money—crisp on the outside, tender on the inside." For dessert, a "towering wedge" of "nicely tart" lemon meringue pie is perfect for sharing. [Crain's]

Out in Hinsdale, Hua Ting is a "hidden gem" that's "worth the trip," writes Deborah Pankey. The pot stickers are "one of the best" ever: "soft chewy, steamed dough enwrapped juicy morsels of pork and scallion," and won ton soup is "loaded with taste-bud tingling joy." Mandarin pork is "tender" marinated shredded pork in a "succulent" reduced plum and wine sauce, while garlic shrimp is another "outstanding" entrée—"perfectly cooked" in a "just-right" brown garlic sauce. Vegetarians have a "wide selection," from veggie pot stickers to eggplant in garlic sauce, and you'd be remiss to pass up on the "wonderful" fried rice made with fresh vegetables. [Daily Herald]