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Treble-Maker Grill excels for the November Chef's Table
Guests at our most recent Chef’s Table event were treated to a memorable meal at one of Evanston’s newest hot spots, Treble-Maker Grill in 27 Live. This full-service restaurant offers a fresh twist on modern American cuisine. They feature creative cocktails and craft beers on draft. The neighboring music venue, 27 Live, is dedicated to those members of the “Forever 27” club, musicians that left us too soon.
Although the ambiance might suggest “traditional bar food” when you first enter, the menu is far from ordinary. In fact, the food is extraordinary. For the Chef’s Table, we were treated to five courses, each paired with a unique offering from Treble-Maker Grill’s impressive collection of craft cocktails and artisan ciders and beers.
- Course #1: Kid Rock Salad (Mixed Greens, Michigan Sour Cherries, Red Onion, Green Apples Matchsticks, Bleu Cheese Crumbles, Candied Pecans, Maple-Sour Cherry Vinaigrette, paired with Samuel Smith Organic Cider. The flavor combinations in this salad are superb, particularly the use of the sour cherries and the tart green apples. The choice of cider, too, was perfect. Samuel Smith makes one of the best ciders on the market, so this was a lovely start to the meal.
- Course #2: Mussels (Prince Edward Island Mussels, in a Mildly Spiced Coconut Broth, Cherry Tomatoes, Cilantro, Fresh Lemon, & Served with Mini Onion Brick), paired with Weihenstephaner Hefe Weissbier. Most guests agreed at the end of the evening that this was the overwhelmingly favorite course. Treble-Maker’s chef once worked in an Indian restaurant, so he knows how to create subtle Indian-inspired flavor without becoming too hot or too heavy on the curry. The flavors were subtle and blended incredibly well. The use of coconut broth was inspired. The fresh, hoppy notes of the Weissbier were also an excellent pairing, helping to cut through the richness of the broth. Yum!
- Course #3: Poutine (Hand Cut Fries, Topped with Brown Gravy, Cheese Curds and Green Onion), paired with Bell’s Two-Hearted Ale. How can you go wrong with good old traditional poutine? The fries were not too mushy (as often happens with poutine). The gravy was wonderfully flavorful, and the pairing with the ale was superb. Poutine, let’s face it, is rich comfort food. The brightness of the ale was a great foil for all of that tasty fat in the cheese and gravy.
- Course #4: Calamari (Lightly Breaded, with Giardiniera, Grape Tomatoes, Cocktail Sauce & Lemon Wedges), paired with Light My Fire, a cocktail with Muddled Pineapple & Jalapeno, Veev Vodka, St-Germain, Pineapple and Lime Juice. If you haven’t yet tried Veev Vodka, then you need to rush out and order some. This cocktail was excellent, particularly due to the smoothness of the vodka. The calamari was only very lightly breaded, cooked perfectly, and the giardiniera was only slightly hot. The overall combinations, particularly with the delightful zing of the cocktail, was wonderful. I love good calamari, and this was some of the best I have tasted in a long while.
- Course #5: Comfortably Numb Sausage Plate (Mild Italian Sausage, Polish Sausage, & Bratwurst Deviled Egg, & Grain Mustard), paired with D’yer Maker, a cocktail with Muddled Blackberries, Maker’s Mark Whisky, Simple Syrup, Lemon Juice & Soda. Sausage for dessert? Yes! I would never have thought of ending a meal with this, but now I will have to reconsider for my next dinner party. First, the deviled eggs were awesome. I am not quite sure what they put in them, but whatever it is they should keep on doing it. All of the sausages were wonderful, but my vote goes to the superb Polish sausage. The cocktail pairing was a nice ‘final’ drink of the evening – slightly sweet, but with a nice citrusy tang to it. That bit of citrus helped balance the richness of the eggs and sausage.
Treble-Maker Grill is located in the 27 Live space at 1012 Church Street in Evanston, IL. It is incredibly close to public transit and there is ample street parking on most evenings. The restaurant is open Tuesday – Saturday for lunch and dinner, and Sundays for brunch. You can get more information on their website. Follow their social media conversations on Twitter and Facebook.