Oct 062008
 
The baby squid and pasta combined to make a divine dish.

The baby squid and pasta combined to make a divine dish.

We had the opportunity to see Chef Jose Garces at Gourmet Chicago last week. We were so delighted by his cooking demonstration that we decided to drop by his restaurant for a sample of what he cooked up. The octopus was mighty tasty, but how did the other dishes stack up?

Download Chicago Bites (12.8 M)

Show Notes:
00:00 – 02:18 Dying to try the octopus
02:19 – 04:04 Other appetizers
04:05 – 05:03 Best mojitos evaaaaah
05:04 – 06:15 Getting to dinner and cheese
06:16 – 08:24 Baby squid and other horizontal delights
08:25 – 09:50 Dessert
09:51 – 12:00 The insides
12:01 – 13:56 Wrap-up and sign-off

Two preparations of baby octopus, one by Chef Jose Garces and the other by his restaurant on the right.

Two preparations of baby octopus, one by Chef Jose Garces and the other by his restaurant on the right.

Mercat a la planxa
638 S. Michigan Ave.
Chicago, IL 60605
Get directions

Bridget’s Ratings Tammy’s Ratings
Food Quality 4 4
Value 4 3
Service 3 3
Ambiance 4 3
Overall 8 7

Average price per person: $70

Online buzz about Mercat a la planxa:
Refined Palate
Sky full of Bacon
The Stew

Chef Jose Garces preparing octopus at Chicago Gourmet

Chef Jose Garces preparing octopus at Chicago Gourmet

Sorry, the comment form is closed at this time.