A dinner at Vincent, the new Andersonville bistro from Home Bistro 
http://www.homebistrochicago.com/ chef Joncarl Lachman, is both a meal 
and a language lesson. The menu has a strong Dutch accent, speckled with 
traditional dishes and unfamiliar words. Even the cocktail list, designed 
by Adam Seger 
http://tastingtable.com/entry_detail/chicago/771/A_new_locally_made_spirit_from_a_Chicago_bar_star.htm 
, is rooted in genever 
http://www.tastingtable.com/entry_detail/chicago/634/Genever_an_1800s-style_gin_hits_Chicago_bars.htm 
, a.k.a. Dutch gin. Whether ordering the three-course Dutch dinner ($25) or 
? la carte, keep this vocabulary list at the ready: Maatjesharing shot: The 
Dutch version of a tequila shot, with a tulip glass of genever for the 
spirit, plus a side of lightly sweet, spiced and pickled herring for salt, 
and a pickle standing in for the lime ($9). Zaansemosterdsoep: This mustard 
soup has a pur?ed vegetable base instead of the classic cheese, and is 
richly flavored with grain mustard, white wine, butter, caraway and 
tarragon oil ($9). Snert: Pea soup that is cooked, chilled, then cooked 
again until thick. Try it with brown bread and brown-sugar-cured pork 
belly. Zuurkool: Dutch sauerkraut that Lachman is making in huge batches. 
Vlaai: A scone-like cake from the south of Holland--where Lachman's family 
is from and where Dutch and French cuisines intersect. On our visit, it was 
topped with strawberry jam and vanilla ice cream; next will be caramel, 
apples and ice cream ($10). Vincent, 1475 W. Balmoral Ave.; 773-334-7168 or 
vincentchicago.com http://vincentchicago.com (map/directions 
http://tastingtable.com/entry_detail/chicago/2181?allowDraft=true )
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TastingTable
 
 
Mon. 04 Oct '10
Dining | CHICAGO
 
Go Dutch
A language lesson at Andersonville's new Vincent
 
Vincent Restaurant
 
A dinner at Vincent, the new Andersonville bistro from Home Bistro chef Joncarl Lachman, is both a meal and a language lesson.

The menu has a strong Dutch accent, speckled with traditional dishes and unfamiliar words. Even the cocktail list, designed by Adam Seger, is rooted in genever, a.k.a. Dutch gin.

Whether ordering the three-course Dutch dinner ($25) or à la carte, keep this vocabulary list at the ready:

Maatjesharing shot: The Dutch version of a tequila shot, with a tulip glass of genever for the spirit, plus a side of lightly sweet, spiced and pickled herring for salt, and a pickle standing in for the lime ($9).

Zaansemosterdsoep: This mustard soup has a puréed vegetable base instead of the classic cheese, and is richly flavored with grain mustard, white wine, butter, caraway and tarragon oil ($9).

Snert: Pea soup that is cooked, chilled, then cooked again until thick. Try it with brown bread and brown-sugar-cured pork belly.

Zuurkool: Dutch sauerkraut that Lachman is making in huge batches.

Vlaai: A scone-like cake from the south of Holland--where Lachman's family is from and where Dutch and French cuisines intersect. On our visit, it was topped with strawberry jam and vanilla ice cream; next will be caramel, apples and ice cream ($10).

Vincent, 1475 W. Balmoral Ave.; 773-334-7168 or vincentchicago.com (map/directions)

CHECKOUT Vincent's Menu
 
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OPENED Saigon Sisters
The new location of this Vietnamese sandwich shop is now open, with an expanded space and expanded menu. Banh bao--stuffed steamed buns--are a new addition, and a full dinner menu will launch later this month.
 
 
 
 
 
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