Taylor Street's newest Italian restaurant--Davanti Enoteca--is also its 
most exciting. The menu is speckled with classics, like spaghetti cacio e 
pepe, in which pasta, pasta water, Pecorino and black pepper meld into a 
sum that's richer and creamier than its parts. But other dishes, like 
roasted hearts of palm with chervil and slices of marinated lemon, are more 
unusual. Our favorite--ricotta with honeycomb ($4)--is a bit of both: 
simple and familiar, but with a few twists that make it stand out. Chef 
Jonathan Beatty whips fresh ricotta with olive oil, salt and pepper to 
smooth the curds and incorporate air. The result is a luxuriously creamy 
version of the mild cheese, served in a small mason jar with crusty, airy, 
grilled Puglia-style bread and a hunk of honeycomb from Michigan's 
Bloomfield Hills Farms. And here's the best part: It's remarkably easy and 
inexpensive to make at home (click here to download the recipe 
http://tastingtable.com/recipe/fresh_ricotta_recipe_tastingtablechi.pdf 
). Beatty made his own when Davanti first opened, but the business of a new 
restaurant got in the way. He currently brings in fresh ricotta from Caputo 
Cheese Market http://www.wisconcorp.com/caputocheese.html , which he 
seasons and pulses in a food processor before serving. But the homemade 
version is almost as easy. Keep it savory, or go sweet by swapping honey 
for the olive oil. Davanti Enoteca, 1359 W. Taylor St.; 312-226-5550 or 
davantichicago.com http://davantichicago.com
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Ketel One Oranje
 
Fri. 15 Oct '10
Cooking | CHICAGO
 
Whip It
Make Davanti Enoteca's luxurious ricotta at home
 
Ricotta at Davanti Enoteca
 
Taylor Street's newest Italian restaurant--Davanti Enoteca--is also its most exciting.

The menu is speckled with classics, like spaghetti cacio e pepe, in which pasta, pasta water, Pecorino and black pepper meld into a sum that's richer and creamier than its parts.

But other dishes, like roasted hearts of palm with chervil and slices of marinated lemon, are more unusual.

Our favorite--ricotta with honeycomb ($4)--is a bit of both: simple and familiar, but with a few twists that make it stand out.

Chef Jonathan Beatty whips fresh ricotta with olive oil, salt and pepper to smooth the curds and incorporate air. The result is a luxuriously creamy version of the mild cheese, served in a small mason jar with crusty, airy, grilled Puglia-style bread and a hunk of honeycomb from Michigan's Bloomfield Hills Farms.

And here's the best part: It's remarkably easy and inexpensive to make at home (click here to download the recipe).

Beatty made his own when Davanti first opened, but the business of a new restaurant got in the way. He currently brings in fresh ricotta from Caputo Cheese Market, which he seasons and pulses in a food processor before serving.

But the homemade version is almost as easy. Keep it savory, or go sweet by swapping honey for the olive oil.

Davanti Enoteca, 1359 W. Taylor St.; 312-226-5550 or davantichicago.com
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UPDATE Aja
Joshua Linton is no longer chef of this Asian-inspired restaurant at the Dana Hotel. (Side note: Linton always told us his passion is Middle Eastern cuisine.)
 
 
 
 
 
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