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Best new alternative to foie gras
Terrina di Fegato Grasso Vegetariano at Spiaggia Now that the foie flap is over, close old wounds by inviting your vegetarian activist friends out for a night of “faux gras” made from chickpeas and vin santo served on crostini and drizzled with olive oil and balsamic vinegar from Chef Tony Mantuano. 980 N. Michigan
(312)280-2750
Next>> Best new restaurant (opened in the last year or so)
Best of Chicago was written by Brian Hieggelke, Scoop Jackson, Tom Lynch, Michael Nagrant, Ray Pride and Michael Workman
With additional contributions by John Beer, Jennifer Berg, Duke Shin, James VanOsdol and David Witter
Photography: Audrey Cho
Model: Anna Simonovic
Makeup: Diane Arce
2006
Copyright
Newcity Communications, Inc.
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