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Between our second Eberron campaign and Blood Lords, we had a brief foray into Paranoia: Red. It was an interesting TTRPG that sounded up our alley, but ended up being a bad fit for the group.
Between our second Eberron campaign and Blood Lords, we had a brief foray into Paranoia: Red. It was an interesting TTRPG that sounded up our alley, but ended up being a bad fit for the group.
For the traditional May celebrations, I visited both Atelier and Oriole last week for their spring tasting menus. We're at the very end of ramp season here in the midwest, and excitingly, both resturants managed to incorporate 'em into the menu.
Last year, Indienne became Chicago's first michelin-starred Indian resturant. They've been on my radar, and I've finally had an opportunity to drop in -- and let me start the post off by saying it was a fantastic experience. Indianne has made fancy-tasting-menu versions of dishes that are completely different from the original thing, but still capture all the flavours perfectly. And it's not always in a way you'd expect!
Over the last couple days, I've been showing a vistor around town. Naturally, this involved a lot of food -- but we did some other important Chicago activities like the architecture tour on the river.
In one of my DnD campaigns, our mascot is a goblin we adopted early on. He’s a big fan of coffee, so on a lark, I google image searched “goblin coffee” for something funny to put in a scheduling email.
I was surprised to find officially-licensed Pathfinder coffee offered by Geek Grind Coffee.
Colectivo is hands-down my favorite coffee shop. Even before they opened a location in town, we were buying their beans at the grocery store.
I picked up a bag of their seasonal Java Ciparay for the weekend. I had not tried this blend yet. The beans were roasted and packaged the day before I bought them.
We visited Passerotto last week. This is the second time we’ve been. It’s a unique restaurant: Korean meets Italian. The Korean aspects are the most prominent, but you get amazing dishes like their lamb ragu with shaved parm & basil over rice cakes.