![]() But it was the whipped tofu of which I couldn’t stop myself from going back for another spoonful. The vegetables ranged from rainbow carrots to golden beets to fragrant fennel, brightened by a sprinkling of pomegranate seeds. In truth, I ordered this off the brunch menu to bring some roughage onto a table that otherwise boasted a chicken katsu sandwich and pork belly atop ginger congee. I’ve gathered you here today to discuss a nourishing dish of heirloom grains, seasonal vegetables, almond dukkah, and the star, whipped tofu. In October of 2022, they transitioned the space (and the burger) into Second Generation, where the menu reflects their heritage as second-generation Asian Americans with dishes like kalbi steak frites and kimchi potato hash. Siblings Vicki Kim and Edward Kim, along with their business partner Nate Chung, became known on the Chicago scene for their beloved burger joint, Mini Mott. But it wasn’t until I found myself at Second Generation, a family-owned Asian-inspired restaurant in Chicago’s Logan Square, that I came face to face with my new obsession, whipped tofu. I’m a lover of all things whipped: cream, ricotta, feta, cashew-sambal sauce.
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