In the middle of Boystown a new restaurant was launched about a month ago by the owners of minibar ( which is next door ), John Dalton and Stu Zirin.
mEAT ( www.eatatmeat.com ) has much more to it than just a catchy title. Serving cage- and hormone-free meat along with wild-caught seafood demonstrates the owners are socially aware, offering gluten-free options along with pasture-raised picks.
Calling them "classics with a twist," the bar stirs in just the right amount of experimentation, thanks to mixologist Tony Potempa. The owners of D.S. Tequila know how to make a margarita, and this one is a magic combo of their white tequila, Cointreau and simple syrup over a flavored ice block.
The pisco burgundy sour will put hair on your chest as a strong concoction and the latest hip drink comes in the traditional copper mug with the American mule. Other patrons were raving over the modern cosmo, including a cranberry foam, with squeals of joy.
"Before we mEAT" appetizers include flatbreads of hot bacon and a bacon onion tart for the pig lover in you. There are vegetarian offerings as well in a variety of salads and stuffed mushrooms. Healthy bites are the cucumber cups with kalamata olives, but who needs healthy when your stomach is about to be skewered with an entree?
Staffers recommend one to two skewers per person, although some might be tempted to try more. Basically, you can't go wrong with huge seared scallops topped with just the right blend of seasonings, thanks to Chef Michael Wurm. The bacon theme continues with bacon-wrapped dates and bacon-wrapped chicken for shared diners. If that's not enough, pair pistachio-crusted pork along with pistachio-crusted lamb chops and go nuts!
Side dishes can accompany your main skewer experience with the quinoa casserole. Also, don't forget the fondue mac and cheese.
For desser,t poke some marshmallows on a wooden skewer and dunk them into either a warm milk- or white-chocolate fondue to finish things.
Hunters and gatherers will definitely have a good time gabbing with the knowledgeable staff and mingling with friends at the bar while filling up on racks of skewers this cold season at mEAT, 3339 N. Halsted St., open from 5 to 11 p.m. most nights.
As for a look at the future, Dalton hinted at a Cajun pizza-style join just down the road at 3445 N. Halsted St. this spring.