Cheers

Cheers July/August 2012

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

Issue link: http://read.dmtmag.com/i/73253

Contents of this Issue

Navigation

Page 22 of 51

with notes of orange and spices produced in Bologna, to a more robust Luxardo Amaro from Venice, which tastes more strongly of herbs with a black pepper fi nish. All amari and other featured after- dinner spirits are priced at $8. NEW PAIRINGS Servers suggest pairing various amari with some of the desserts as well as enjoying them on their own. For instance, the Luxardo goes well with roasted black mission fi gs, served with crushed amaretti cookies and mascarpone crema, McGee says. He also recommends the Aggazzotti walnut liqueur with the tartufo—hazelnut gelato in a chocolate shell. Most guests indulge in amari at their recommends enjoying before a meal range from a Negroni and classic Bellini to a Sergio Leone: made with Buff alo Trace Bourbon, amaretto, lemon juice and egg white. Th e nine specialty aperitivos all are priced at $11. Drinks sales comprise about 18 percent Sicily," says R.J. Melman, noting that the majority of Italian restaurants in Chicago have Sicilian roots. "We make all of our pastas in-house and most of the fresh cheeses." www.cheersonline.com of the restaurant's total sales, McGee says, with the cocktails and amari making up 39 percent of alcohol sales. Th e emphasis on the specialty cocktails and amari increases those total sales, he concludes, noting that, like most Italian restaurants, RPM sells quite a bit of wine as an accompaniment to the food. Th e food is "more from Milan than main 30-seat bar. Peak times, between 6 and 9:30 p.m., are booked far ahead in the 125-seat dining room, especially on weekends, so eating at the bar becomes an option that many guests choose. RPM opened at the end of February and has attracted a stylishly dressed, upscale crowd ever since. Th e cocktails that the restaurant tables, but if there's room at the four high- tops at the intimate amaro bar, they may move over there and watch the bartenders at work. Guests also are welcome to eat at that bar. Th e same informality goes for the The restaurant's interior (above) is modern and dishes such Ricotta with Semolina Toast (to the left) and Bucatini al Pomodoro are featured. Crab with Squid Ink Spaghetti, Duck Agnolotti with Brussel Sprouts and Figs and Lobster Ravioli with Spinach Pasta, Lemon and Chile. Specialty entrees include Sliced Porterhouse Steak for two and Grilled Giant Prawns with Lemon and Herbs. Heading the kitchen is Doug Psaltis, Pasta examples include Spicy King whose impressive resume includes having worked at the French Laundry in Napa Valley and Alain Ducasse at the Essex bar-oriented concepts in late summer in the same neighborhood. One will be a tiki bar and the other a country-and- western theme, McGee says. House in New York. "Th e food is honest and simple. It's our interpretation of authentic Italian," he says. Th e Melmans also plan to open two freelance writer who has covered the restaurant and bar industry for many years. Carolyn Walkup is a Chicago-based JULY/AUGUST 2012 | 23

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers July/August 2012