Monday, August 3, 2015

Sink | Swim

-Grubbing in Chicago
New to the 'Scene'

The restaurant openings in Logan Square keep on coming. One of the more touted spots, not just in the neighborhood but also the city, is Sink | Swim from the Scofflaw group. I was excited to hear about it's opening as I'm a big fan of Scofflaw and a seafood centric stop with cocktails is always going to catch my eye. I got a chance to stop by with a large group and thus got to try quite a few options off the menu of Chef Matt Danko, a Cleveland native with a big game resume.

Newly Opened in Logan Square 

Overall our dinner was very good, when you order this many items of course there's going to be some that standout more than others. Surprisingly I thought the cocktails were the weak link as Scofflaw is one of the best bars in the country and the ones sampled here were just ok. No biggie though as we were there to eat. If we wanted to drink and eat then we'd have been down the street. Elote with crab meat was a dish that cant really be bad especially during the summer. Gin Cured salmon was on point while the shrimp toast sandwich was pretty interesting in a good way. The BBQ fish collars were my favorite item off the small plates section. They're brushed with an Asian marinade that has some fish sauce in it that gives the flaky meat some nice funk. I'll be back for those.

Elotes - corn custard, crab, cotija, smoked pimentón

Gin Cured Salmon - radish, parsnip ketchup, sumac, cress

Shrimp Toast - n'duja, radish, avocado, msg aioli, greens, lemon

BBQ Fish Collars - fish sauce, miso, lime, kimchi

Beef & Oyster Tartare - malt chips, horseradish

I got to try bites of a pasta with sausage that was very hearty as well as some pastrami cured shrimp that was money. The biggest miss of the night was a Poached Sole dish that wasn't clicking nor anything near filling. The majority of my family thought the fish n' chips were the best thing we tried. Some of them even said they were the best they ever had. I didn't go quite that far but they were indeed outstanding. As good as the flaky fish with a batter that stuck was the chips (fries) were the highlight. Thick steak cut fries made fresh with kennebec potatoes were crisp on the outside and creamy inside. I will be back for this dish on multiple occasions.

Pasta Alla Chitarra

Pastrami-Cured Shrimp - soy & onion puree, carrot, salt baked potato, fennel, dill, black bread

Poached Sole - green garbanzo, kale, almond & caper gremolata, herb jus, ramp

Fish 'n Chips - atlantic cod, kennebec 'chips', malt vinegar

Sink | Swim
3213 W Armitage Ave
Chicago, IL 60647
(773) 486-7465

1 comment:

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