With the change in seasons bringing an abundance of fresh produce into the kitchen, Executive Chef Michael Shrader is pleased to unveil highlights of his springtime menu, available now at Chicago’s Urban Union (1421 W. Taylor St.). Recently awarded as having one of the 10 hottest new wine lists across America and named one of Chicago’s Best New Restaurants, Urban Union takes a European, minimalistic approach to rustic small plates, allowing every component of each dish to shine.
Inspired by his personal philosophy that food menus should be built around the wine list – not vice versa – Chef Shrader reveals his favorite pairings for the season, divided by category. Recommendations include:
Sparkling Wine Pairings
Prosecco di Valdibbiadene Brut, Bisol, Veneto, Italy NV
Crispy Artichoke Chips, sea salt, aioli ($6)
Aubry Brut, Champagne, France NV
Spring Dandelion, hard cooked egg, croutons, Spanish anchovy, herb and red wine vinaigrette ($8)
Cava Brut Rosé, Gran Sarao, Cava-Penedes, Spain NV
Kampachi Crudo, olive salsa, smoked paprika, lemon, sea salt ($11)
White Wine Pairings
Defaix Chablis “Vielles Vignes” 2008
Wood Oven Baked Oysters, arugula, bacon, garlic ($4 each)
Frissant Touraine Sauvignon Blanc 2010
Spring Fava Beans, crème fraiche, mint, goat cheese, lemon ($5)
Schloss Gobelsburg Grüner Veltliner “Gobelsburger” 2010
Tagliatelle, asparagus, wild mushrooms, pancetta, pea shoots, Reggiano Parmesan ($8)
Gini Soave Classico Superiore “La Frosca” Veneto 2008
Trofie, mint, chili, fava beans, arugula, Pecorino cheese ($9)
Koehler-Ruprecht Kallstadter Pinot Blanc Kabinett, Pfalz 2008
Pacific Reef Fish, spicy tomato, niçoise olive, caperberries, braised baby fennel ($11)
Pazo de Senorans Albariño, Rias Biaxas 2010
Marinated Spanish Octopus, giant white beans, charred chiles, herbed vinaigrette ($12)
Jacqueres, Domaine Giachino, Vin de Savoie, Abymes, France 2009
Grilled Stuffed Fresh Squid, mussels, clams, charred chiles, herbed vinaigrette ($12)
Red Wine Pairings
August Clape Cornas 2007
Wood Oven Roasted Olives, chili, herbs, lemon, garlic ($6)
Occhipinti Nero d’Avola 2008
Wood Oven Roasted Fennel, golden raisins, thyme, aged balsamic vinegar ($7)
Clos de Roilette Fleurie 2010
Braised Pork Cheek Ravioli, Cavolo Nero, Zamorano cheese, pan sauce, thyme ($9)
Domaine Tempier Bandol 2009
Red Wine Braised Oxtails, organic carrot, mint, herbed bread crumbs ($9)
Tenuta delle Terre Nere Etna Rosso 2010
Cider Braised Rabbit, wild mushrooms, young onions, thyme ($12)
Executive Pastry Chef Mitsu Nozaki’s menu of “Sweet Endings” has also been updated to reflect the season’s finest ingredients, putting a playful spin on nostalgic classics. New specials ($7 each) include Ruby Red Grapefruit Tart with a cornmeal crust, candied grapefruit peel, and Champagne granite; Chèvre Cheesecake with ginger snap crust and blueberry compote; and Campfire Delight with Mitsu’s honey graham crackers dipped in dark chocolate, marshmallows, and salted caramel ice cream.
For more about Steaks see: CHICAGO’S BEST STEAKS & STEAKHOUSES
Who are Chicago’s Best Restaurants? Best Restaurants