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Restaurant Tue Feb 18 2014

At Bottlefork, Food and Beverage Seek Menu Equality

Can any marriage be an equal partnership? Bottlefork, a New American restaurant concept from Rockit Ranch Productions opening today in River North, intends to achieve a culinary marriage where food and beverage play an equal role.

Billy Dec, CEO/Founder of Rockit Ranch Productions, created Bottlefork in partnership with Chef Kevin Hickey. Chef Hickey was previously executive chef at Chicago's Four Seasons Hotel for over 18 years, earning Michelin Star and AAA Five Diamond status.

"We're bringing together the elevated food and beverage game beyond being just two complimentary but separate parts of the business, and even beyond advanced pairings to a point where our bar and kitchen talent are connected as a team, free to put elements of the bar in the food and elements of the kitchen in the drinks," said Dec.

Bottlefork's décor is centered around a 40-foot-long seamless counter between the kitchen and bar, which is intended to create a feeling of being at a dinner party in a chef's home.

The menu has a variety of small plates, snacks, salads and traditional entrée-sized dishes, including a signature Ground Bacon Burger. You'll find herbs and vegetables from Chef Hickey's own micro farm in Bridgeport prominently featured in house-made liqueurs and bitters; roots and vegetables have their own dedicated section on the menu, as well.

441 N Clark
(312) 955-1900

Monday - Thursday 5:00 to 11:00 pm, with bar open until midnight
Friday - Saturday 5:00 pm to midnight, with bar open until 1:00 am
Sunday 5:00 to 10:00 pm, with bar open until 11:00 pm

Bottlefork - Wood Grilled Ground Bacon Burger.jpg

Makes 4 burgers

Burger Ingredients:
1 pound, 6.4 ounces Tallgrass, Grass-fed Beef, Chuck, 80/20
9.6 ounces Applewood Smoked Bacon

Special Sauce Ingredients:
12 ounces house-made mayonnaise
8 ounces ketchup
8 ounces Dijon mustard
2 ounces cornichon, minced
2 ounces mustard seeds, pickled

Additional Ingredients:
4 Brioche buns, toasted
Vermillion blue cheese, for garnish
Shredded lettuce, for garnish with special sauce
Salt and pepper, for seasoning
Crispy shoestring potatoes, for garnish

Grind together the burger ingredients on a fine die and mix in a mixer with a dough hook until fully combined. Form into 8-ounce patties.

Mix together the special sauce ingredients. Then combine freshly shredded lettuce with the special sauce. Set aside.

Season the burger and grill to desired temperature. Add Vermillion blue cheese and place on a toasted Brioche bun. Top the burger with the lettuce sauce mix and crispy shoestring potatoes.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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