Morton's The Steakhouse - Wacker Place - Chicago
Chicago's second location for Morton's The Steakhouse is located in the Loop. Unlike its predecessor--the original location that's approximately a mile away in the Gold Coast--the downtown outpost offers outdoor seating. It's situated across the street from the Chicago River and the Chicago Riverwalk.
It's walking distance from the Magnificent Mile, Millennium Park and the Chicago Theater District, and a popular haunt for happy hour for its small plate $5 bar bites. It's also close to a number of hotels, making it an ideal destination for tourists.
Those coming for the full experience should appreciate the steak offerings. They range from a center-cut filet mignon to a Chicago-style prime bone-in ribeye.
As Lyon is to France, so Emilia-Romagna is to Italy: the culinary capitol of the country. Now, there are many vibrant culinary traditions and regions in Italy, and designating any single one as “the” capitol is questionable, but there is no doubt that that this area of Italy – which contains modern cities like Bologna, Parma and Modena – is a gastronomic powerhouse
Bologna and Modena are each around a hour north of Florence and around two hours south and west of Venice. The geographic differences of this area is one reason it is so rich in foodstuffs of assorted types. There are fields, moving slopes and a rich farmland along the ripe Po Stream that produces excellent wheat and wheat items, for example, the flour that makes this territory the transcendent hotspot for a portion of the finest custom made pastas in Italy. There's cheddar, cream, and margarine, and additionally veal and pork from the creatures that touch on the verdant slopes. The Apennine mountain run offers cooler atmospheres for a large number of cured meats. Along the Adriatic drift, fish and fish are pulled in by the net full, and the close-by wetlands are home to well known feathered amusement and furthermore horticultural items like rice and provincial top choices.
Parma in Emilia-Romagna gives its name to Parmigiano-Reggiano cheddar. This acclaimed cheddar has a secured name thus by law, it is solely delivered in this district of Italy (however it is an exceedingly falsified cheddar and consequently it is presently created in spots as far away as Argentina and California, which are all, in fact, fake parmesans). The regions of Parma, Reggio, and Emilia have had legitimate and selective title to create this cheddar for a considerable length of time.
Lasagna, tortellini and tortelloni, cappelletti, ravioli, cannelloni, and many all of the world’s favorite pastas were born in Emilia-Romagna.
Tortellini in brodo are the pasta pouches stuffed with cheese or meat. Tortelloni is a larger tortellini.
Lasagna, a layered dish of noodles and usually meat and cheese, covered in a red sauce, is a dish from Bologna, the capital of Emilia-Romagna. The sauce ladled over this pasta is frequently Bolognese, named after this city, and basically tomato sauce and ground meat, with oregano, garlic and other seasonings based on their availability.
Cappelletti means “little hats” in Italian, and when you look at one you’ll see the resemblance. This famous stuffed pasta from Modena is a lot like tortellini, but for some reason the Italians call them by both names, though sometimes the stuffing differs.
Ravioli is perhaps the most famous of the stuffed pastas, and it comes either square or round, filled with any one of a number of other ingredients.