White Oak Tavern & Inn

Every now and then you find a restaurant in Chicago where it is all in the small details. A place that has menu items that are seemingly simple, but then tweaks them with things like a smoked breadcrumb topping on the house made fettuccine. The menu at White Oak Tavern & Inn is not intimidating to diners who are slightly less adventurous, and it services those who are pig face lovers as well. They have that whole locally sourced ingredients thing down, but not in an annoying way.

With a group of six, you have the advantage of trying the majority of the menu. Of course, that did not disappoint me.

For starters, we shared the fried mushrooms, (amazing)  stracciatella (amazinger) and smoked trout bruschetta (amazingest). Though the group favorite seemed to be the stracciatella, I favored the smoked trout bruschetta, which made me nostalgic for childhood Sunday brunches, eating Northern Michigan whitefish salad.

Mains involved the beef burger, grilled half chicken and house made fettuccine, all fresh and delicious; the burger was the group standout.

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Beef burger with aged cheddar, butterkase, smoked chili ketchup, aioli, pickles, and a house made bun

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Fettuccine with mushrooms, green garlic, peas, egg yolk, cheese, black pepper, smoked breadcrumbs

With Sweet Mandy B’s next door, we unanimously outsourced our dessert, however, had the location been next door to a Dunkin Donuts, I would have been all over the cookies with milk jam. Still not sure what milk jam is, but as Ina Garten would say, “How bad could that be?

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