915 Davis

Located right under the train (Metra, if you really care) tracks, it's almost disappointing that we didn't have the light fittings shaking everytime a train whizzed by.  But, actually, if you missed the train tracks as you were entering you'd probably never know as we never heard even a peep out of them...  I wonder how that happens?  Although not officially on our To-Do list since seeing it on Check Please a while back it's popped up on our Short List for an evening out more than once - this time it made it to the #1 slot...

It's kind of a long and skinny place, but I guess that's what you get when you live under the train tracks.  It's kind of elegant, it's kind of fun at the same time.  Low lights, white table cloths, precisely arranged tables, pleasant music, interestingly framed flower pieces, servers in matching outfits, collection of a couple of hundred ties, copper pipe light fixtures, copper pipe napkin rings, copper pipe stair rail, copper pipe tie racks.  There's some sort of outside area too, but we declined due to the humidity, and I think you would have to notice the trains going by if you sat out there.

On a pretty quiet evening it's not a fair and complete sample to work with, but it's probable we were the youngest in the place the whole time we were there.  It didn't feel like we were treated differently (as you should expect), and perhaps we were the only ones to notice.  We did manage to increase the average time at the table watching a couple of tables come and go before we'd decided on a Main Dish - not that there's anything wrong with that.

Our Server took care of us, and let us order, eat, and drink in our own way in our own time which we always appreciate.  She was as chatty as we wanted her to be, friendly and available without nagging in the slightest for our next decision.  She didn't even get mad when I told her we were done with the wine list and a whole three minutes later asked for it back again - actually she admitted she was ok with the little bit of busy work this created.  The menu was crystal clear to us, so we had no questions menu-wise, but she did a great job of sharing the couple of specials with us.

They have a great winelist.  It's not crazy big (but lots to choose from, including some half bottles), and it's not caught up in listing a whole bunch of 'super duper' wines that most of us can't afford (but there are a couple...).  It is perhaps the best list ever for someone who's a little scared of working through an extensive list because whoever it is that rounds up the wines has taken the time to group them, not by region, nor grape, nor value, but by style.  That is, the dainty whites are grouped separately to the oomphier whites and separately to the softer reds and separately to the earthy reds and separately to and separately to ...  Very easy to navigate and certainly confidence instilling when needed.

Our meal went a little like this:

• Mango Peach Pinot Grigio - kind of like a belini without the bubbles. A refreshing start (probably to any meal).
• a Cava - I have to admit to more by luck than design, but it paired up nicely with the mussels. Crisp, spritzy, fruity and pretty much opposite to the Sauce.
• Oven Roasted Prince Edward Island Mussels (chorizo broth) - generous on the chorizo, that's for sure.  Definitely needed extra bread for the sauce.
• Rothschild Cabernet Sauvignon - closer to medium body, than full it seemed an ok match with our rich dishes.  A short, dry finish.
• Oven Roasted Quail (oxtail and foie gras sausage, brussels sprouts, potato gnocchi) - some might wonder how they get the bones out and still make it look like a quail.  We were wondering if we should order another.  The Sausage probably the highlight, but everything worked well together.
• Escargot Casserole (pearl onions, bacon, shitake) - not quite what we expected presentation-wise.  Rich and tasty and although it worked great together, each individual flavor could be found.
• a Côtes du Rhône - perhaps better than the bottle with the Duck.
• Tamarind Glazed Grilled Maple Leaf Duck Breast (wild rice, farro and leek risotto, pinot noir reduction) -
• Chocolate Cake with raspberry(?) icecream - everything else had been rich, so why not a rich dessert too...

A nice low key evening that suited our mood, wants and needs just perfectly.  There's more on the menu we'd certainly be happy to try, so we'll put it on our revisit list (whenever that may be...).

Stay JOLLY!
D 

505 Main Street

The disclaimer is that we went on a GroupOn.  But it's only a small one, because Oceanique was on our to-do list list before the GroupOn presented itself.  The GroupOn probably got us there a bit quicker which is a good thing, but also perhaps sort of kind of a little bit limited our choices.

Kudos to the chef / owner for setting up in 1989 (which he proudly announces at the door) and still going strong today!  Located on Main Street (which really isn't the Main Street of Evanston...) it's easy enough to find thanks to the big valet sign out front, but other than that it's quite low key from the street. 

Actually, inside is quite low key too.  Broken into 3 sections, a bar mostly the first and then 2 dining areas all simply decorated with large prints that may not be French in origin but certainly pass on the French 'Vibe' consistent with a restaurant billing itself as being prepared in French Tradition.  Low, but not too low lighting and music in the background that I'm going to assume has some sort of French link, but I have no idea exactly what it was.  We weren't sat in the window, but they do have a very nice picture window in our section and if you want to watch the passer-bys just about any seat in the section gives that opportunity.  We arrived relatively early coming straight from work, but it was pretty much full by the time we were done.

The name Oceanique certainly suggests a Seafood Restaurant, and by and large that's what they do.  We didn't get to choose from the full menu, but we did take a peek and there certainly are some fun, 'regular' and non-standard seafood we easily could have been happy with, but if you really don't want seafood you'll do just fine.  If you think you know your wines, this might be the place to go.  Lots and lots and lots and lots to choose from, and quite a few vertical selections you could work your way through if you chose to make Oceanique a semi-regular haunt - and have a good few bucks to spend.  We found something we could enjoy relatively easily, but if you don't know your wines you might struggle once you got past the cocktails and wines by the glass (all of which I think you can get by the bottle too).  They have a large bottle format which is fun to look at and always fun to plonk down on the table, but as a couple not a lot of point to.  And if you're really double super keen, they have a Reserve Section, but to me, most of the List reads as a Reserve Section.

We had a Server and a Wine Server.  Both of them were polite and attentive, but not chatty perhaps even a bit nervous.  Both of them listened to questions and when didn't know the answer worked to find the answer (including a google enabled phone...).  We got what we ordered, we got their attention when we needed it, we got served in a nice relaxed and not forgotten way.  But, I feel like they're a little bit inexperienced.  Certainly not ruin our dinner inexperienced, but room for improvement that there's no reason to think won't come fairly quickly.

We like doing chef's tastings and have come to quite happily trust in what the chef sends out.  We were pleasantly surprised (and very excited) that for 2 courses we were able to make selections.  We of course negotiated amongst ourselves and chose something different...  We were also doubly pleasantly surprised that the chef snuck in a mid meal amuse bouche.  And, then we were double doubly pleasantly surprised that although not given a choice for dessert we both got something different.

Our meal went pretty much like this:

• Mojito - everything you'd expect to see and taste.
• Passinofruit Martini - passionfruity and spritzy from the champagne base.
• Black Chook Sparkling Shiraz - I really liked the flavors and nose of this wine.  It was my mistake, but hindsight strongly suggests I probably accepted a less than perfect bottle.
• 5 Course Tasting Menu - you perhaps could argue 9...
  
  • Alaskan Salmon Ceviche, Leek, Peas, Potato Chips, Carrot Essence, Basil Oil - a lot going on.  The essence was kind of fun, but the salmon clearly the star.
  • Venison Pâté, Hucklberries, Poilâne Toast, Blood Orange Salad - the Toast was so good it ran out well before the pâté, but they had yummy table bread to help out.  Almost creamy and not too rich, could easily convert you non-pâté folks out there.
  • Calamari & Shrimp, Daikon, Sake, Ginger, Meyer Lemon - cooked just right, it all played together wonderfully. 
  • Wild Turbot, Cauliflower, Ouzo Sauce, Fiddleheads - an awesome bite.  The only odd thing was that it was very similar to one of the choices offered as Entrée which happened to be one we chose.
  • 4 Berry Sorbet - a fun 'break'.  Refreshing, and could easily satisfy most dessert cravings if just a little bigger...
  • Wild Main Skatefish, Pea Tips, English Peas (not sure what makes them English), Heirloom Carrots, Lemongrass - it's a different fish in terms of texture (I guess that's because we're eating the wing and not the body?), but really really tasty.  Kind of firm, but breaks apart easily enough.  A fresh dish of treats paired up nicely.
  • Chilean Turbot, Fiddleheads, Cauliflower, Ramps, Port-Pinot Noir Essence - a great piece of fish.  A wonderful sauce.  Fiddleheads are something new - they're green and curly, perhaps a fern?.  All together a great dish.  I'll pay a bit more attention in the future when Turbot shows up on a menu...
  • Pear Tart, Ice Cream & Berries - our favorite of the two, a bit gentler to finish up with.
  • Banana M????? (they used a word that didn't stick, but they also didn't really know the meaning of and our Server's phone told us that it means something to do with layers) - interesting.  It's mouuse-y and banana-y and cake-y and rich (but not too rich) and yummy.

We're glad we went.  There's no reason to think we won't go back.  When we get back it's pretty certain we'll stay focused at the Seafood end of their menu!

Stay JOLLY!
D

ps.  The chef asks on his menu that you shouldn't trust a skinny chef.  In general, we would subscribe to this theory, but chefs do continue to take care of yourselves!