10 Must-Try Dishes from Tastemaker Chicago

The ube cookies from Warm Belly Bakery were one of many awesome desserts at Tastemaker Chicago.

I loved the flavor combos in this dish: ube cookies, vanilla ice cream, leche flan, toasted coconut, and jackfruit salt. It was awesome.

Where to Go: Warm Belly Bakery
What to Get: ube cookies!
Neighborhood: West Loop

Art of Dosa had one of the longest lines at the festival, and for good reason. Their dosas are made in real time -- right in front of you -- and they're delicious!

Their downtown restaurant is actually not open yet, so Tastemaker was one of the first chances for anyone in Chicago to try it. They plan to open this fall!

Where to Go: Art of Dosa
What to Get: Masala Dosa (psst: they have lots of vegan and GF options!)
Neighborhood: Loop (coming soon)

These shrimp dumplings and shaved summer squashes both came from a collaboration between Fat Rice (Chef Abe Conlon) + Lula Cafe (Chef Jason Hammel). YUM!!!

Why two chefs? A hallmark of Tastemaker Chicago was the Capital One Tastemaker Kitchen -- which brought together 2 chefs to create new joint dishes exclusive to this event.

Where to Go: Fat Rice
What to Get: pork dumplings; curry; egg tarts
Neighborhood: Logan Square

Where to Go: Lula Cafe
What to Get: brunch; braised meats; all the seasonal veggie dishes!
Neighborhood: Logan Square

I loved the empanadas from Savory Crust -- in particular, the spinach empanada with chimichurri sauce. They were so delicious that we got them twice!

I love food festivals because you get to try spots that might never have crossed your radar otherwise. Thanks, Tastemaker and Capital One! 🙂

Where to Go: Savory Crust
What to Get: empanadas and house-made sauces
Neighborhood: Morton Grove, IL

While not available locally, Capital One's Cloud Cones did steal the show at Tastemaker -- at least as far as instagram photos was concerned. 🙂

These event-only cones were made with cotton candy wrapped around an ice cream cone, with your choice of toppings (I picked cereal, of course).

If you want to get your hands on one of these, I guess you'll just have to wait 'til Tastemaker next year! 🙂

I loved the inventive wild king salmon crudo from Band of Bohemia (Chef Ian Davis) and Pacific Standard Time (Chef Erling Wu-Bower).

The dish had the coolest combination of salmon, fruits, and peanuts(!) -- it was such a surprising and delicious combo.

Where to Go: Band of Bohemia
What to Get: awesome food & beers
Neighborhood: Ravenswood

Where to Go: Pacific Standard Time
What to Get: crudo; house-made breads; cocktails
Neighborhood: River North

Here's another dish that I ate twice (not sorry!) -- this fire-baked foccacia with ricotta, tomatoes, basil, arugula, and pepper conserve.

It was a Tastemaker Kitchen collab between Aya Pastry (Chef Aya Fukai) and the new Etta Restaurant (Chef Danny Grant). 😍 Thanks again, Capital One!

Where to Go: look for Aya Pastry in shops all over Chicago (Ace Hotel, Sparrow Naperville, Plum Market, etc.)
What to Get: breads; cakes; pastries
Neighborhood: Chicago

Where to Go: Etta Restaurant (new!)
What to Get: pizza & pasta
Neighborhood: Bucktown

The full description of this epic dish is as follows:

house-flared thick-cut bacon & fried chicken with dark chocolate chili bourbon maple drizzle.

WHAAAAAT.

It was so good that I (and everyone else) got this a bunch of times. I heard they went through >1500 samples in one session!

Where to Go: Prime & Provisions
What to Get: steaks; wine
Neighborhood: Loop

Did you know that "poke" refers to a type of cut - not specifically to the sushi bowls we're all so familiar with?

This watermelon poke dish had all the flavors of a Hawaiian poke bowl - but with watermelon instead of fish. It was created by Ballast Point Brewing Co. and designed to pair perfectly with their beer.

It's not on their current menu, but they might want to add it based on its high demand at Tastemaker!

Where to Go: Ballast Point tasting room
What to Get: food & beer pairings
Neighborhood: West Loop

Coming in at the #1 spot of my weekend is a dish from Chefs Graham Elliot and Matthias Merges at Gideon Sweet: mustard-glazed pork confit with smoked potatoes and cherry barbecue sauce.

The cherry barbecue sauce was incredible.

The two chefs hosted an amazing 5-course dinner for Capital One cardholders only on the night before Tastemaker. I was lucky enough to attend as part of my partnership with Capital One (thanks again for the deliciousness).

Chef Graham Elliot spends most of his time at Gideon Sweet - and when he isn't in the kitchen, he's often dining there. Here are a few options he recommends ordering--

What to Get:

• Bone Marrow Croquette
• King Crab Leg with Salmon Roe & Uni Butter
• Avocado Hummus

Where to Go: Gideon Sweet
Neighborhood: West Loop