In Print: the West Town Tavern Cookbook | Bleader

In Print: the West Town Tavern Cookbook


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I got ahold of West Town Tavern's new cookbook too late to consider including it in last week's food books roundup. But when I did my first priority was to page back to the index to see if Susan Goss' fried chicken recipe was there (indeed).

Goss and husband Drew's self-published book is pretty slick, with lots of photos and recipes of WTT standards (pot roast with black vinegar sauce, beer cheese, biscuits, potato chips). It's arranged in four seasonal sections, but I cooked the roasted halibut with braised lentils, olive-caper relish, and red wine mustard vinaigrette about eight months out of season, and I did OK. Drew provides the wine notes. Any fan of the WTT would be happy to have it. You can get in the restaurant or through its website.

Incidentally Whet tipped me off to some incredible out of print, free food-related and Chicagocentric downloads from this list. Do check out poet, journalist, and critic John Drury's excellent 1931 guide Dining in Chicago (I have a friend's print copy but I'm afraid to crack it open)

As far as I can tell the only restaurant he profiles still doing business is Won Kow , where waiters "will show you how to use chop sticks" and "Observing discreetly the manner in which the Chinese diners eat is an interesting diversion—and might be of help to you in using the sticks."

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