But even if my first visit to Cellar Door focused exclusively on bread and pastries, glimpses of other items - perfectly poached eggs, housemade merguez sausage and stunning quiches - will ensure that I return to explore the full menu at some point.īut as for the pastries, here's what I sampled (except canele not shown):Ĭlockwise from bottom: morning bun, pain au chocolat, plain croissant
Post #8 - May 18th, 2014, 11:53 am Post #8 - May 18th, 2014, 11:53 amĬellar Door Provisions convinces me that there's a bread and pastry renaissance taking place in Chicago these days, and it's about time. It didn't seem struggling but this is the sort of place where there's a line and you gladly wait. It was unconscionably deserted on a gorgeous Thursday afternoon. but I am lucky to eat such fantastic bread and have such a funny partner.Ĭan't wait to go back. I don't want to say it's a "man's job" to cut it because that would be mostly inaccurate, and I don't think we can ascribe bigotry to bread. Now, we do not subscribe to traditional gender roles in our relationship and I can say from experience that this particular woman is quite strong and tenacious, but this bread has one of the thickest and most resilient crusts I've ever seen. I took home a giant loaf of bread and the wife woke me up this morning yelling, "THIS BREAD IS SEXIST." Understandably confused I stumbled out of bed to a bit of a bread knife massacre in the kitchen: a spray of crumbs and crust shards desecrated our poor kitchen, which I had so meticulously cleaned the night before. almost in that "are you about to try to recruit me into a cult" sort of way, but without the creepy. To reiterate: staff here is helpful and super duper friendly. For lunch I had a wild onion soup (fantastically charred ramps again) with a perfectly poached egg and wonderfully simple and bright duck broth. Brewed coffee is fantastic - didn't miss lack of espresso options. I had some sort of charred ramp / shisho leaf / whey concoction over heavily charred (as in freakin' awesomely and aggressively charred) bread and a decadent bone marrow and nettle quiche to start. But not limited in a bad way, just very specific and hyperseasonal. The menu itself is quite limited, with the bread making appearances throughout. well, the staff was so welcoming and the food so great, I ended up using the gorgeous space as my personal office for the day.Īs Gary says, the bread is fantastic. Was there to meet with a colleague and get some work done, and. I spent a good 4 hours yesterday at Cellar Door Provisions, and ended up having both breakfast and lunch. They're still playing around with their hours, so it's probably worth checking ahead. They'll do one Sunday prix fixe dinner a month, with a vegetarian option available. Cellar Door joins Fat Rice and Masa Azul along a three-block segment Diversey, making for a lively eats corridor.Īt the moment Cellar Door is open for breakfast and lunch only, Weds - Sat. An open kitchen - about the same the size of the dining area - gives a contagious pulse to the place. He has a scientific understanding of yeast, resting, and rising methods, but his culinary verve results in a stunning crust with a nice chew, soft center, and just the right amount of air to give the slice some topography but still hold the butter.Ĭommunal tables make for a cheery vibe where you can't help but compare notes with table mates. Tony makes the bread on-site and approaches baking with both brain and palate. Stunning artisanal bread with house-made butter is well worth the $2. I also had a lovely, earthy lamb-leg soup with Breslin beans and root vegetables. The tartine with house-made kefir, charred onion, and shaved carrots and radish was a thing of beauty (if slightly hard to eat), but it was the smoked beets with sprouted rye and shaved red onion I can't stop thinking about.
Cellar Door is another spot that started as underground dining but transitioned to bricks & mortar, and Chicago's the luckier for it. Post #1 - February 10th, 2014, 7:43 am Post #1 - February 10th, 2014, 7:43 amĮnjoyed an exceptional lunch at Cellar Door Provisions this past Saturday - their first weekend open at their new corner storefront at 3025 W Diversey.
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