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Restaurants & Bars

Time Out Chicago / Issue 134 : Sep 20–26, 2007

The hot seat

The city’s best chefs dish on must-haves of the moment.

By Chef Randy Zweiban of Naçional 27

Photo: Martha Williams

Ingredient Smoked sea salt from the Isle of Anglesey. It has a very smoky aroma but a more subtle flavor. It adds rich salt flavor and a light smokiness, plus I love that it’s shaved rather than granulated. I recently used it with Tasmanian salmon and preserved lemon.

Kitchen gadget My Vita prep blender, my Japanese santoku knife and my cast-iron baking
dish that I use for making cornbread and blackening chiles.
Restaurant HB Home Bistro (3404 N Halsted St, 773-661-0299) for chef Joncarl Lachman’s wonderful food and the staff’s amazing hospitality.

Inspirational place Mexico City for its markets, restaurants, museums and energy.
Music to cook to Anything by the Clash and both Killers albums.
Naçional 27, 325 W Huron St between Franklin and Orleans Sts (312-664-2727).
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