Of all the venues that I thought I’d write about, a hospital was certainly among the last on my list.
However, I recently visited Burrito Beach at the Northwestern Memorial Hospital location (Burrito Beach; 251 E. Huron St.)—part of several restaurants on the second floor-and, I have to say, food is now several steps above the ol’ hospital cafeteria.
Like many other Mexican-American restaurants, Burrito Beach offers people their choices of bowls, quesadillas, nachos, tacos and (of course) burritos, with their choices of meats, vegetables and toppings—and I have to say the bowl I had was pretty good. (There’s also a “Beach Body” health-conscious section with items like Mexican organic quinoa salad and the grilled chicken-filled Lo Carburrito; in addition, breakfast is served until 10:30 a.m.)
However, this particular location has something other sites don’t: a frozen custard birthday bonbon that’s chock full of sinful goodness (a housemade vanilla custard sandwiched between two chocolate chip cookies, and topped with sprinkles and a birthday candle). There are also creamy treats called concretes, with such variations as This Won’t Hurt a Bit and Triple Chocolate Blowout.
A hospital becoming a new dining hot spot? As strange as it may sound—with all sorts of places upgrading their menus and dining spots—it may become a possibility (and if you happen to see some hot personnel, all the better).
Luke’s Lobster; Weber Grill
Luke’s Lobster (LukesLobster.com) has opened a second location on the second floor of Merchandise Mart. (The other restaurant is in the Loop.)
The restaurant has said that it specialized in “sustainable, traceable seafood.” Specialties include lobster, crab and shrimp rolls as well as clam chowder and the Wild Blue Salad (which comes with lobster tail, pickled wild Maine blueberries, shredded red cabbage, white beans and roasted sunflower seeds on a bed of arugula).
Also, Windy City Times had the opportunity to witness Weber Grill’s 15th anniversary at its River North location (at Grand and State streets). Culinary offerings included sliders (absolutely delicious), mac and cheese, crab-and-avocado crisps, goat cheese-stuffed mushrooms, grilled steak skewers and BBQ baby back ribs.
Note: Restaurant profiles/events are based on invitations arranged from restaurants and/or firms.