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Event Sat Oct 20 2012

Matthias Merges of Yusho Joins Barcito's Amigos of Pintxo on Monday

Last week, I finally got a taste of Yusho, the yakitori-inspired restaurant opened last year by former Charlie Trotter executive chef, Matthias Merges. Yusho is oddly situated on Kedzie just north of Diversey where the only thing that remotely makes sense there is the Subway and a gas station... or maybe it's a funeral home, I don't remember. It sits near the corner like a welcomed oddity, with an interior that is both warm and contemporary at the same time. I was pleased with my experience and definitely recommend going in for the chicken drummies, one of the tenderest pieces of chicken I have come across in a while with a nice citrus compliment, and a tuna "tartare" that looked tiny but was strangely bottomless. The winner for me, though, was the epitome of a meal in a soup, the Logan "Poser" Ramen -- crispy pig's tail, hen egg, cucumber and Thai chile -- the most balanced dish I've had in a while at a reasonable price.

I was, therefore, excited to see Matthias appear on Barcito's Amigos of Pintxo lineup for next Monday. Taking place every other Monday from 8 to 10pm, guest chefs step behind the tapas bar and present their signature take on the Spanish snack with a portion of sales benefiting Common Threads. Japanese street fare meeting Spanish appetizer is like a culinary dream to me -- pork belly on a stick, what more can you ask for? For $25 you get all you can eat pintxos. Doesn't look like you can reserve a spot, however, as seating is first come, first serve.

Merges will grace Barcito, 151 W. Erie St. on Monday, Oct. 22 from 8pm to 10pm.

The remaining 2012 lineup includes:
November 5: Joe Campagna,'s "Chicago Food Snob"
November 19: Chef Charlie McKenna of Lillie's Q
December 3: Heather Sperling, Editor of Tasting Table Chicago

patric king / October 21, 2012 8:40 PM


it's "merges," not "merge." the restaurant's not on a corner, and there's neither a subway nor a funeral home nearby.

the reason this event series is happening is because all the chefs involved with common threads are raising funds to teach low-income kids about food preparation—how and why. their founding idea is that preparing food connects us to our bodies, to our famililes, to our neighbors, and to the world around us.

Brandy / October 22, 2012 9:07 AM

Hi Patrick,
Thanks for pointing that out. Will make that correction.

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