Chicago's Taste of the South
Chef Mark Steuer is southern enough to know that brunch should be eaten on the patio and northern enough to know that his Chicago
guests will need blankets. In the same blended way, his Carriage House menu offers southern food with northern twists like this pork shoulder hash with smoked bearnaise sauce and pickled peppers served in a beautiful Victorian house space overlooking the gritty urban sprawl of the West Loop. I usually believe that food is better eaten where it comes from. Cajun food belongs in New Orleans
and no one does Mexican food like the border towns. But after my southern Carriage House experience in the north, I will amend my beliefs because perhaps food can be better, richer and more delicious out of context? Perhaps I need another glass of sweet tea while I think about that...