EJ's Place - Skokie
EJ's Place is one of the North Shore's premier supper clubs. Established in 1997 and selected as one of Chicago magazine's "best new restaurants" EJ's is based in Skokie.
The menu consists of prime aged steaks and chops, seafood and traditional Italian specialties. Think meat or cheese ravioli, chicken vesuvio or linguine seafood for classic Italian dishes, which are large enough to share.
Each entree includes a house salad as well as a choice of cottage fried potatoes, baked potatoes or garlic mashed potatoes. That's an especially grand deal for those choosing one of the steaks or chops, whether it's the New York strip or veal chops.
Genoa, the state house of Liguria, is the main residence of pilgrim Christopher Columbus, and it was previously an immense focus of the flavor exchange… which is fairly odd, in that a great part of the customary sustenances of Liguria are somewhat ailing in zest. This might be clarified by the way that since it's a city of mariners, the food was designed to speak to men who'd been on the waves for a considerable length of time or years. Consequently, much Ligurian cooking use the crisp kinds of vegetables, grains and herbs that develop in the field and which would have been difficult to reach to men adrift. It is no fortuitous event that pesto - a beat blend of basil, nuts, garlic and cheddar – is a mark dish of the Ligurian district. Pasta is prevalent in Liguria, as it is in a lot of Italy, and the Ligurians have their top choices. Trenette is a dry, limit pasta presented with green beans and potatoes, commonly spiced up with (what else?) pesto. Another of Liguria's mainstream pastas is pansouti con salsa di noci, little pockets of pasta loaded with cheddar and a flavoring mix of crisp herbs including borage, chervil, and chicory, all served in a walnut sauce and new Parmigiano Reggiano cheddar. Farro, a grain found all through Italy, is presented with beans and crisp vegetables XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX Having a long coastline, Ligurians eat a lot of seafood, including crustaceans like mussels and cephalopods like squid. A favorite soup is ciuppin, which much like cioppino (invented by Italians in San Francisco) is a tomato-based soup made up of fish market leftovers and bread, seasoned with white wine, onions and garlic. Cappon magro is a rather humorous name, and it means “lean capon,” though this dish contains no capon (Ligurians don’t eat a lot of meat) but rather lots of fish, eggs, oysters, lobster, eggs and vegetables. Though meat is rather uncommon on the Ligurian table, veal and rabbit are sometimes eaten. Cima ripena is veal breast stuffed with a blend of savory herbs, pistachios and vegetables, held together with eggs; the breast is then simmered in tomato sauce. Veneto Venice is the most well-known city in Veneto, a region that is able to enjoy a vast culinary range due to its varied geography: mountains, plains and coastline. Cuisine from the mountains is mostly pork and game, as well as wild mushrooms and cow’s milk cheese. XXXXXXXXXXXXXXXXXXXXXXXXXXX The most prominent dish in Venice and the bigger Veneto is likely polenta, a porridge of ground corn that can be singed or basically bubbled, finished with a limitless number of sauces, vegetables and meat. Likewise, risotto is likewise exceptionally well known, and this rice can be set up with anybody of some of extra parts, giving a starch base that is heavenly as it is filling. In Venice, bigoli is a sort of thick pasta that serves a similar capacity. Along the coastline, fish is typically basic on many tables; on the fields, more meat is eaten, as often as possible barbecued and served in a blended flame broil of pork, hamburger and chicken.