There’s been a lot of talk about the great chefs of Chicago this week.
Naturally, you’ve been wondering how you stack up. It’s about time to find out…
Introducing Gyu-Kaku, a Japanese barbecue spot opening tonight in Streeterville where you’ll be the one manning the stove. Conveniently, the stove is built into your table.
The first thing to know about Gyu-Kaku is how to pronounce it (gew-KAH-koo)—but the rest should come pretty naturally. You’ll be escorted to your table, where the hostess will flick the switch on a small gas stove in the center of it. As it heats up, you’ll pass the time by knocking back a few sakes and regaling your friends with stories of your time as a touring chef for an all-girl Japanese punk band.
Then it’s time to roll up your sleeves (literally: fire’s hot). You’ll choose an appropriate meat for the evening–Kobe, Filet, Chateaubriand, beef tongue, pork jowl–then expertly hold a skewer over it until it reaches the perfect temperature. And while no one cooks a jowl like you do, you’ll soon face the one true test of a culinary master: the s’more.
Next week, you’ll have access to an upstairs lounge, where you’ll sip wine and Japanese beers in a cozy bookshelf-lined den. Pull the right book and the shelves swing back, revealing an entire party room.
Ah, the joys of a good book.
Naturally, you’ve been wondering how you stack up. It’s about time to find out…
Introducing Gyu-Kaku, a Japanese barbecue spot opening tonight in Streeterville where you’ll be the one manning the stove. Conveniently, the stove is built into your table.
The first thing to know about Gyu-Kaku is how to pronounce it (gew-KAH-koo)—but the rest should come pretty naturally. You’ll be escorted to your table, where the hostess will flick the switch on a small gas stove in the center of it. As it heats up, you’ll pass the time by knocking back a few sakes and regaling your friends with stories of your time as a touring chef for an all-girl Japanese punk band.
Then it’s time to roll up your sleeves (literally: fire’s hot). You’ll choose an appropriate meat for the evening–Kobe, Filet, Chateaubriand, beef tongue, pork jowl–then expertly hold a skewer over it until it reaches the perfect temperature. And while no one cooks a jowl like you do, you’ll soon face the one true test of a culinary master: the s’more.
Next week, you’ll have access to an upstairs lounge, where you’ll sip wine and Japanese beers in a cozy bookshelf-lined den. Pull the right book and the shelves swing back, revealing an entire party room.
Ah, the joys of a good book.
