Tantalizing Tartare

Follow a winding road from our city streets and find inspiration for great recipes, where tradition meets integrity and quality will always trump quantity … where our tantalizing tartare obtains origins in a recipe for success. All tartare is not created equal, and the key is beginning where that winding road leads … to Slagel Family Farm in central Illinois. Because Chef Hedin knows there is so much more that goes into a recipe than just ingredients, his focus at Leopold honors local farms, and with our tender tartare tastes, beginning with excellence is always expected. Succulent sirloin from a family full of pride and pleasure in everything they do makes for a dish of sparkling splendor. Speaking of sparkling, have a glass or two for a brilliant beginning to a delectable dinner. Find purity and balance in tings of acidity, precisely punctuated by a glistening egg yolk and sumptuous seasoning . And just like spot on savoring, you can always taste when there is love from farm to Chef on the plate … sshhh, don’t tell anyone, it’s the secret ingredient in our tantalizing tartare.

Photo Credit: Time Out Chicago/Erica Gannett

Green Wine

“My favorite grapes are those so woven into where they grow that grape and place are no longer extricable, like when you pull one thread and the whole sweater unravels.” - Terry Theise ‘Reading Between the Wines’

Terry Theise selections from the vine entrenched Old World are no secret to wine worshipers (thanks be to our lucky wine stars). With a recent James Beard Foundation Award nomination for the intoxicating book ‘Reading Between the Wines’ and all the green beverage drinking and river dying we couldn’t help but share one of Terry Theise’s selections, the only green we like to drink … Grüner Veltliner. Enter Schwarzböck baby!

There are far fewer places that grape and place are so interwoven as Austria, showcasing a region not only known for its wine but also cuisine. Vienna, where one can find the rarity of vineyards within the city limits, is not far from those of Schwarzböck, which only makes sense as this wine finds harmony between girl next door and city slicker (hence we carry it at both of our locations Leopold and Witt’s). Racy and vibrant, with a touch of delicate dancing this Grüner Veltliner is alive with the sound of music. But we don’t just love Schwarzböck for glinting green gleam and shrieks of spring … no, what makes this a gem jumper is its glorious gift at the table. Lime zest and sweet basil, make for a perfect accent to any dish adoring acidity (accompany a glass, or two, with our oysters and steak tartare) … but this Grüner is just getting started there, as the depth and rich nuances of white pepper and rosemary lingers for days allowing the wine to sing delightfully with vegetables, pork and game. And since Grüner translates to green … we fully endorse drinking the best green juice there is … green wine. Cheers!

Brilliant Budget Bubbles

While we know bubbles and brilliance is a perfect combo, many bottles of bubbly barely breach the budget friendly realm. But at Leopold, we’re lucky … in all things food and wine, especially with a sparkling find from France that is friendly on the funds. Enter, François Montand, Blanc de Blancs Brut from the southwest portion of the country known for classic sparkling wine (Champagne of course). When asking why we love this wine, the answer more often than not is ‘what’s not to love’ … but we want you to love it too (why wouldn’t you). Made from 100% Chardonnay, keeps this sparkler light in body but bursting with flavor. Crisp citrus and golden apple essence are balanced by a bit of toast; even extra exciting is the luminous effervescence that allows this wine to take dinner from beginning to end at Leopold. An excellent accent whether looking for a classic companion or contrasting cohort, the François Montand, Blanc de Blancs Brut whispers sweet nothings to our oysters, while daringly dancing on the palate with steak tartare. And François frolics fastidiously among fried foods, so be sure to order a side of frites for pure bliss, of course you’ll be able to afford them since this fantastic glass of gleaming juice only sets you back nine dollars. A bargain of brilliant bubbles and frites gives us all an opportunity to be très chic. Cheers!

The Goods

You love restaurants. We love restaurants. And we all know it takes a good group behind the scenes to help a restaurant be successful. Between cranking out spectacular saucers of seafood and soul getting to know the gang that is exceeding your extravagant expectations is tough. Insert ‘The Goods’ where you get a personal peek (or the goods) into the lives and inspiration of those brilliant beings that make Leopold “happen”. And of course, who better to kick off our series, then the guy helming our stoves and all things food, Executive Chef Jeffrey Hedin.

Working in a restaurant means every team member must be as prepared as possible … before the first guest sits down, because invariably the evening will present some sort of chaos. Part of preparation is inspiration both in the culinary and mental realms. Hedin, finds inspiration both within and outside his field. “I get inspired when I work with people I can relate to, the passion and creativity in others is contagious whether it is from a line cook that gets excited about a new dish or a farmer who can’t wait to share the most seasonal produce with you” says Hedin. “But it’s important to keep a balance when looking for inspiration, so I look outside the world of food in photography (mine and others) music and film.” Speaking of music, if you’ve ever worked in a restaurant, the music prior to opening the doors is many times quite different from that of the dining room correct selections. Hedin and his crew find inspiration in music the same way they keep the palate fresh, by mixing it up and having a good range “getting ready for service, we want to know the music so we can get into it, and it always depends on how we’re feeling, from Charles Mingus to The Pixies to The Wu Tang Clan.” Making sure everyone has that good vibe and feeling in the kitchen leads to inspiration in any cook’s life. When considering some of the dishes that Hedin is most proud of he reflects on working menu construction and modification with Christine Kim at Green Zebra, and that he has pride in so many dishes there are too many to list. And while inspiration is essential in any business, stepping away and gaining perspective always allows for better vision. “Opening a restaurant can have it’s exciting and stressful moments, but great support and little quiet time away from the restaurant helps, like my best days off spent with my girlfriend Meghan or relaxing with some guilty pleasure t.v. and comfort food.” In the world of guilty pleasure t.v. Hedin admits “I love nerds, so I geek out on Criminal Minds or Big Bang Theory” and those chill days vegging out with his lovely significant other get even better with a good steak burrito. And while Leopold has just opened, there’s always a vacation twinkling at the end of a busy tunnel, and it’s no surprise that our Chef’s best vacation was in Europe. “I went to Germany in 2006 for the World Cup. Landed in London, flew to Hamburg, and took a train down to Munich. We spent three weeks in June filling our days playing pick-up soccer with people from all around the world. The evenings were just as invigorating watching the games and sipping on German beer.” Fantastic food, buff beer and scintillating soccer … sounds like an ideal vacation indeed. So with inspiration at our heals, vacations on our horizons and Wu Tang Clan in our ears we leave you with our first installment of ‘The Goods’. Cheers!

Winter Warmer

While Mother Nature can play with our emotions on a daily basis like a new found fling, we weren’t fooled by the sunshine and spring tease. And while we embrace another lingering chilly evening we know there is nothing like a good whiskey to make winter a little warmer, with cocktails full of Vim and Vigor.

Cocktails at Leopold don’t just deliver goodies in the glass; they begin with a family owned and operated small batch distillery located here in the United States. All cocktails start with a Leopold Bros. spirit from Denver, Colorado. Imagine our delight when we found artisanal spirits, made state side, with our namesake. At the helm of the cocktail program, with Leopold Bros. spirits in hand is Assistant General Manager and Sommelier Josh Kaplan, “I’ve always been a fan of creating cocktails similar to cooking where less is more and starting with small batch spirits such as Leopold Bros. makes creating a well balanced cocktail easy.” And as Executive Chef Jeffrey Hedin incorporates beer into his cuisine, Kaplan does as well in the cocktail program. “Creating cocktails that are food friendly is important, the Vim and Vigor highlights Flemish Red Ale to let it play cohesively with our beer focused dishes.” And it is with Vim and Vigor that our whiskey cocktail gets all its punch: Leopold Bros. Apple Whiskey, Gran Gala, and Flemish Red Ale deliver a tart, well balanced apple pie in the glass. So, while we all enjoy glimpses of sunshine on our face let’s remember … whiskey always makes winter warmer.

Beers for Blizzards

While our city is getting pounded by the now snow and soon to be freezing conditions (i.e. Snowpocalypse, Snotorious BIG, snOMG) we’re barreling through full steam ahead to keep our doors open (figuratively of course) to deliver Belgian dishes to comfort even the coldest of hearts. And even after only one snow day we know you’ll need to get out of the house for a little liquid lovin’ … nothing better than the a good tripel tipple such as Chef Jeffrey Hedin’s choice…

Chef’s Choice - Brewery Ommegang, Ommegang Tripel Perfection, New York      

Inspired by a Belgian influenced menu it is no surprise our chef enjoys this American interpretation of a classic Belgian tripel. Executive Chef Jeff Hedin drinks Ommegang Tripel Perfection for its food friendly nature. This heady brew delivers a yeasty and fruity taste yet is balanced by enough acidity to take a meal from beginning to end.

A tripel kick of goodness will keep you toasty down to your toes while pairing perfectly with one of our guest favorite dishes … 

Poutine de Merguez: hand cut fries, lamb sausage gravy, cheese curds

So while a good portion of the city is closing down we say ... come on in, nosh, sip and stay warm. Cheers!

Time for Wine

As of last Friday, we received our liquor license and couldn’t be more thrilled to be sharing all the good juice we have in house. Traveling by plate through our Belgian inspired cuisine can only to be heightened by the assortment of brilliant beer and wine. Want a closer peek into the sipping styles of our team? Choose one of our staff selections, and you’re palate will be more than pleased. Check out Owner/General Manager Christy Agee’s pick for wintry nights, sure to warm your soul paired with a few of our favorite dishes …

Manger’s Must - Saint Cosme, Syrah, St. Joseph, Rhone France, 2007

As one of the oldest Château of the region, Saint Cosme delivers style and elegance with a bit of spice and excitement, which makes it a perfect fit as a favorite of our owner, Christy Agee. Rich in blackberry and sage, this Syrah is a dancing duo of minerality and acidity.

Smoked rabbit, mustard spaetzle, caramelized fennel and onions, 

duchesse prune glaze 

Braised short rib, stoemp, glazed turnips, maredsous triple reduction