(The first is the anticipation of trying your creation!). I had the opportunity to attend a gathering of food bloggers along with the very talented Crucial Detail team and Chef Micah from The Aviary to learn firsthand about the history, design and use of this piece of art.Ĭhoosing what you are going to make is probably the second hardest part of the process of working with the Porthole. The design takes into consideration the addition of various foods, herbs, teas and liquids as they infuse in front of your eyes. The Porthole is very simple to work with and allows you to create the cocktail customized to your tastes. In just a short period of time, that goal was eclipsed resulting in funding hitting $736,000! This occurred in 2012 and the excitement about the Porthole has only grown on a national and international scale. This inspired the creation of a Kickstarter campaign to raise funds to increase production capabilities. The Porthole design was set.Īs the guests at The Aviary experienced the Porthole firsthand, their interest in having them for their own homes arose. Working with the bar chefs in preparation for the opening of The Aviary, discussions were going on about the way to make “fast infusions” – cocktails evolving during the course of the time it takes to serve them – when the concept of the submarine porthole in “The Fabulous World of Jules Verne” came up. With that in mind, Martin Kastner from Crucial Detail, designed an incredibly unique vessel that showcases the ingredients used to make the infused cocktail, tea or oil so that it becomes a part of the experience. In these locations, the food becomes works of art not just in taste but in presentation as well. You may already be very familiar with Chef Grant Achatz of Alinea, Next and The Aviary fame. Yet, there is one chef that is widely known for his innovative dishes and dining experiences. In Chicago, we are known for many amazing restaurants and chefs. There are too many decent restaurants on the North Coast that serve far better food, for a lot cheaper.What’s the most memorable way you have ever been served a cocktail? How about from a Porthole? No, not in front of one or through one but created and presented in one. Management should consider their price point - either dramatically improve the quality of the food for the prices currently charged, or reduce prices and continue to serve mediocre pub grub. While the restaurant itself is fantastic, the food really lets the place down. I could understand if this meal was also on the adult's menu - but's it's not, it is specifically made for children!!!! It was a nice touch that this was made from tagliatelle, instead of the usual penne - however it appears he chef got his recipe confused with a vindaloo - neither of my kids were able to eat more than a bite due to the level of spice - even my wife and I couldn't stomach it. My kids ordered their North Cost favourite off the kid's menu - Chilli Chicken Pasta.
Unfortunately the triple cooked chips (which I would guess had been cooked no more than once - and barely!) were equally as dry. I'm not sure how it was possible, but the chef had somehow created something that didn't taste of salt, chilli or even scampi. At a cost of £18.95 each I was expecting good quality local scampi - sadly we were each presented with 11 of the smallest, driest and tasteless pieces of scampi I have ever had.
My wife and I both ordered the salt and chilli scampi, with triple cooked chips. Unfortunately, our experience was completely let down by the quality of the food. on the North Coast - the restaurant is beautifully set up - bright, clean, well laid out and a view to die for!! There was also a decent atmosphere and the service staff were really attentive. On entering the restaurant I thought we had found our new favourite restaurant. Having eaten a number of times in the Bayview with my parents when I was a child, I was excitedly looking forward to bringing my own family for dinner at the weekend.
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