South Water Kitchen
If you're looking for a restaurant where you can eat like a
grownup but won't get dirty looks for bringing your kids, try South
Water Kitchen. The restaurant is run by Chicago native and
executive chef Roger Waysok.
All of the meat dishes are extraordinary, perhaps because Waysok
gets as much of the meat as possible from local farmers and
suppliers, such as Slagel
Farms for pork and chicken and Dietzler
Farms for beef. For those who prefer not to eat meat, try the
seared scallops served with green pea and bacon hash and carrot
ginger puree or the wild mushroom ravioli with asparagus, sundried
tomato pesto and tarragon cream.
There is a kids' menu, but look no farther than the baked mac
and cheese (so good you'll steal bites) and sweet potato gratin,
both on the regular dinner menu. Children will feel all grown up
with a cherry fizz to accompany their meal, made from cherry syrup
and soda water, or the lavender soda with lavender syrup,
blackberry preserve, lemon juice and soda.
Dessert also doesn't disappoint. With my girls sipping on tall
frothy glasses of chocolate milk, we opted for the ice cream served
with sugar cookies, key lime pie (as good as we've ever had) and
German chocolate cake accompanied with caramel, toasted pecans and
coconut ice cream.
Linda made it a goal to try out every kid-friendly venue in Chicago, which she chronicles in her Chicago Parent Good-to-Go column.
See more of Linda's stories here.
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