A Mano

Certain Someone decided to change things up a bit and take me to a new restaurant. A Manomeans by hand and is the new brainchild of my friends and family at Bin 36. I have worked over the years at both Bin 36 and Bin Wine Cafe part time in their wine shop and as a hostess. Chicago being a big city , but small town, keeps you always connected by six degrees of separation. Currently I work with the former head chef at one of those establishments in the catering world. So he had mentioned this new venture, and I was happy when Certain Someone booked a table.Brian Duncan, a partner , and one of the countries leading wine experts, greeted us so warmly. He sat down , offered us a glass of a Pinot Nero( which is actually white and made without the skins), and we talked. He is the consummate host and professional. Everything I know about wine was gleaned from him,a taskmaster, but fair and gracious. After we caught up our antipasti and salumi arrives. We ordered 6 items for $ 22. I chose the vegetable , while Certain Someone chose the salumi. Brian commented on our excellent selections of Eggplant Caponata (with pine nuts,raisins, and peppers), Roasted peppers( with Capra honey Goat cheese, and dandelion leaves), marinated wild mushrooms,Mole Salumi( spiced up with chocolate, cinnamon, and ancho chilies) which was our favorite, and Prosciutto di Parma.The salumi was shaved so thin they melted in your mouth. Remember all this is hand made on the establishment. Certain Someone and I then picked and played with the following courses. I chose a Primi Piatti of grilled quail with poached pear , baby dandelion leaves, and a Passito wine vinaigrette. That followed with a half portion of Pappardelle with braised boar and raisins. Certain Someone chose a full portion of Gnocchetti and a Secondi Piatti of Country Cottage Famrs Chicken Breast with Honey Roasted Cipollini Onions and Fregola. Outstanding!The wines were perfect I feel so unknowledgable about the Italian Wines. I chose a Lagrein ,a medium bodied wine. Certain Someone chose a Peroni to start ( a German needs his beer), and followed with the Bin 36 Cabernet Sauvingnon. Brian blended several selections for the the restaurants. I decided to have a cocktail after the meal and picked a Rosso Sicilano which is made with Sicilian Blood Orange Juice and Averna. It was a bitter Campari like taste that grew on you. We shared dessert of Brachetto Zabaglione with seasonal Fruit.
What I liked best about this dinner was that we didn't feel stuffed and guilty as you can after a evening of dining out. Portion control was perfect and they lure you into each course wanting more. It was nice to see so many old friends and we do vow to return. A Mano has only been open for a week , but Chicago has a new culinary hit.