• Blue 13 got off to a rocky start, its opening eclipsed by those of other marquee name restaurants, but Phil Vettel takes a closer look at chef Chris Curren’s hyper-fresh take on New American and finds a menu with more highs than lows. Sure, the tamarind ketchup on the lamb is a miss, but seafood is near-perfect, the “steak and eggs on acid” is a winner, and a lobster pizza is “outstanding.” [Tribune]
• Fuego Mexican Grill is part of a fledgling chain — its the second location of the restaurant — but Heather Shouse finds that the food belies that. Deft moles, flavorful tamalitos — everything’s good, right down to the beans and rice. [TOC]
• Oak Lawn’s Baja Sol Tortilla Grill doesn’t pretend that it’s not a chain, and Kevin Pang likes the free chips and salsa, doctors his guacamole to his liking, and falls for the sopapillas. Burritos are less pleasant: not enough shrimp, too much sauce. [Tribune]
• A visit to Izola’s is at least as much about the scene — politicians, lawyers, judges, and general movers and shakers of the city’s south side — as it is about the food. But what food it is, says Chris Chandler. Ham hocks with collard greens, short ribs of beef, stewed chicken and dumplings, and sweet potatoes cooked low and slow with butter, sugar, and nutmeg. [NewCity]
[Photo via Fuego Mexican Grill]
