Kim Conte, Chicago Magazine: April 2009
From: www.chicagomag.com/Chicago-Magazine/April-2009/Odyssey-Seeing-Red/
Photography: Anna Knott
Seeing Red: Chicago’s most extreme Bloody Marys stretch the definition to extremes.
What are the essential elements of a great Bloody Mary? A blistering tomato base, a formidable garnish, a healthy dose of vodka, and the ability to cure a mind-numbingly painful hangover are a start. Chicago’s most extreme Bloody Marys stretch the definition to extremes.
BEST...ARIA
MERRY BLOODY MARY
$13
Fairmont Chicago, 200 N. Columbus Dr.; 312-444-9494
JUICE - Absolut vodka and organic heirloom tomatoes blended with fresh garlic, thyme, horseradish, shallots, wasabi, black pepper, cider vinegar, and freshly squeezed lemon and lime
GARNISH - Pickled green bean and asparagus spear, green olive, and goat cheese–stuffed hot red pepper
VERDICT - Fiercely spiced and mixed fresh daily, this is, hands down, Chicago’s best.
BIN WINE CAFE
BLOODY MARY FLIGHT
Weekend brunch only; $12.80 for four 3 oz. pours
1559 N. Milwaukee Ave.; 773-486-2233
JUICE - Standard tomato-based mix
GARNISH - The generic Bucktown Mary is straight-forward Tabasco and horseradish; Asian Mary has pickled ginger/ wasabi; Italian Mary sports shaved Parmesan, fresh basil, and aged balsamico; Consuela Mary is all about chipotle.
VERDICT - Skip the flight and go for a full-size extra-spicy Consuela Mary.
THE BRISTOL
BLOODY MARY BREAKFAST
Weekend brunch only; $17
2152 N. Damen Ave.; 773-862-5555
JUICE- Prairie organic vodka blended with hand-crushed tomatoes and a host of other ingredients including dill, mustard powder, and homemade sriracha
GARNISH - You’ll need two hands to wield the mighty skewer of salumi, cheese, country pâté, pickled okra, preserved kumquat, pickled carrots, and olives. Served with a 7 oz. Miller High Life chaser
VERDICT - Impressive. This charcuterie on a stick is a gotta-see-it-to-believe-it gimmick that actually works. But more spice, please, unless it’s supposed to taste like a dirty vodka martini.
BISTRO CAMPAGNE
BLOODY MARY
Sunday brunch only; $8
4518 N. Lincoln Ave.; 773-271-6100
JUICE - Almost everything’s organic: Rain vodka, fresh horseradish, Worcestershire sauce, caper juice, and Gordal olive tapenade.
GARNISH - Why bother with a cocktail onion, lime, and green olive when there’s a dehydrated serrano ham chip to be devoured?
VERDICT - Not even the bar manager knows how to make this top-notch concoction—only chef de cuisine Daniel Jacobs knows. If we had a secret this good, we wouldn’t share either.
UNCOMMON GROUND
UNCOMMON BLOODY MARY
$8; $5 on Sundays
3800 N. Clark St., 773-929-3680; 1401 W. Devon Ave., 773-465-9801
JUICE - Rain vodka infused in-house with poblano pepper, garlic, sweet onion, and roasted bell pepper blended with tomatoes and stout ale
GARNISH - Skewer changes depending on the season—we got slices of cucumber and green bell pepper.
VERDICT - There’s a reason this Bloody has a loyal following. It’s not spicy; it’s smoky, like grilled veggies hot off the barbecue in the summer.
MAYA DEL SOL
BLOODY MARIA
Sunday brunch only; $10
144 S. Oak Park Ave., Oak Park; 708-358-9800
JUICE - Negra Modelo beer and Cazadores Reposado tequila mixed with homemade ancho chile sangrita
GARNISH - A skewer to rival The Bristol’s—if not in quality, at least in size—this one has shrimp, ham, cheese, olives, and a whole pickle spear. Insanely spicy, even without the chile flake-salt rim.
VERDICT - Tequila for breakfast? We could get used to this.
From: www.chicagomag.com/Chicago-Magazine/April-2009/Odyssey-Seeing-Red/
Photography: Anna Knott
Seeing Red: Chicago’s most extreme Bloody Marys stretch the definition to extremes.
What are the essential elements of a great Bloody Mary? A blistering tomato base, a formidable garnish, a healthy dose of vodka, and the ability to cure a mind-numbingly painful hangover are a start. Chicago’s most extreme Bloody Marys stretch the definition to extremes.
BEST...ARIA
MERRY BLOODY MARY
$13
Fairmont Chicago, 200 N. Columbus Dr.; 312-444-9494
JUICE - Absolut vodka and organic heirloom tomatoes blended with fresh garlic, thyme, horseradish, shallots, wasabi, black pepper, cider vinegar, and freshly squeezed lemon and lime
GARNISH - Pickled green bean and asparagus spear, green olive, and goat cheese–stuffed hot red pepper
VERDICT - Fiercely spiced and mixed fresh daily, this is, hands down, Chicago’s best.
BIN WINE CAFE
BLOODY MARY FLIGHT
Weekend brunch only; $12.80 for four 3 oz. pours
1559 N. Milwaukee Ave.; 773-486-2233
JUICE - Standard tomato-based mix
GARNISH - The generic Bucktown Mary is straight-forward Tabasco and horseradish; Asian Mary has pickled ginger/ wasabi; Italian Mary sports shaved Parmesan, fresh basil, and aged balsamico; Consuela Mary is all about chipotle.
VERDICT - Skip the flight and go for a full-size extra-spicy Consuela Mary.
THE BRISTOL
BLOODY MARY BREAKFAST
Weekend brunch only; $17
2152 N. Damen Ave.; 773-862-5555
JUICE- Prairie organic vodka blended with hand-crushed tomatoes and a host of other ingredients including dill, mustard powder, and homemade sriracha
GARNISH - You’ll need two hands to wield the mighty skewer of salumi, cheese, country pâté, pickled okra, preserved kumquat, pickled carrots, and olives. Served with a 7 oz. Miller High Life chaser
VERDICT - Impressive. This charcuterie on a stick is a gotta-see-it-to-believe-it gimmick that actually works. But more spice, please, unless it’s supposed to taste like a dirty vodka martini.
BISTRO CAMPAGNE
BLOODY MARY
Sunday brunch only; $8
4518 N. Lincoln Ave.; 773-271-6100
JUICE - Almost everything’s organic: Rain vodka, fresh horseradish, Worcestershire sauce, caper juice, and Gordal olive tapenade.
GARNISH - Why bother with a cocktail onion, lime, and green olive when there’s a dehydrated serrano ham chip to be devoured?
VERDICT - Not even the bar manager knows how to make this top-notch concoction—only chef de cuisine Daniel Jacobs knows. If we had a secret this good, we wouldn’t share either.
UNCOMMON GROUND
UNCOMMON BLOODY MARY
$8; $5 on Sundays
3800 N. Clark St., 773-929-3680; 1401 W. Devon Ave., 773-465-9801
JUICE - Rain vodka infused in-house with poblano pepper, garlic, sweet onion, and roasted bell pepper blended with tomatoes and stout ale
GARNISH - Skewer changes depending on the season—we got slices of cucumber and green bell pepper.
VERDICT - There’s a reason this Bloody has a loyal following. It’s not spicy; it’s smoky, like grilled veggies hot off the barbecue in the summer.
MAYA DEL SOL
BLOODY MARIA
Sunday brunch only; $10
144 S. Oak Park Ave., Oak Park; 708-358-9800
JUICE - Negra Modelo beer and Cazadores Reposado tequila mixed with homemade ancho chile sangrita
GARNISH - A skewer to rival The Bristol’s—if not in quality, at least in size—this one has shrimp, ham, cheese, olives, and a whole pickle spear. Insanely spicy, even without the chile flake-salt rim.
VERDICT - Tequila for breakfast? We could get used to this.