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NAHA Mains

Posted: 05/17/09

NAHA Mains

Restaurant: Chicago Naha

dre: Now the mains. I had the Spring Farm Plate of Roasted Quail, "Fresh Bacon" Kurobuta Pork Belly, "Coddled" Duck Egg and La Quercia Proscuitto with Red Thumb Potatoes, Bulb Onions, Swiss Chard and Tarragon. I don't know what half of the stuff on the menu meant, but quail sounded good. It was pretty good, not dry. The sauce was a little too salty for my liking. Perhaps I just like Swiss Chalet sauce more haha.

Mike had the Wild Alaskan Halibut with a "Fondant" of Thumbelina Carrots and Wild Spring Morels, Spence Farm Wheatberries, Pea Tendrils and Freshly Juiced Carrot and Dill Jus. I had a small bite and it tasted like fish to me.

The next dish was a Whole Roasted "Dressed" Squab,Foie Gras and Crisp Potato Cake scented with Armenian Rose Petal Marmalade and Young Walnuts, Fennel, Licorice Root, Mandarin and Pink Peppercorns. What's a squab? I had no idea until the dish came and I found out it was some sort of bird. I tried a piece and it was done medium (which I suppose that's the way it's supposed to be). Tasted a little gamey.

The last dish was Wood-Grilled 18 oz. Prime Ribeye of Beef with a "Tarte Tatin" of Red Cipollini Onions,Prairie Fruits Creamery "Fresh" Goat Cheese and Bacon "Shards", Oxtail Red Wine Sauce and Murray River "Apricot" Sea Salt. This steak was awesomely made. It was so tender and tasty from the small bite a tried.

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Categories: Beef,  Fine Dining,  Fish,  Quail,  Squab,  

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