Atwood Cafe for Chicago Restaurant Week

On January 31, a former colleague and I had dinner at Atwood Cafe for Chicago Restaurant Week. For $33, I got a beet salad...



...lamb shank on a bed of greens...



...and chocolate pot de creme.



Everything was extremely good. I hadn't been to Atwood in a long time and forgot what a solid restaurant it is. Everything is high quality without being fussy or pretentious.

I've been doing a fair amount of cooking and baking this winter. The only thing I've taken a photo of lately are these roasted root vegetables.



That's some carrots, parsnips, and candy-striped beets. I just toss them with olive oil, salt, and pepper and roast at 425 degrees for about 30-40 minutes, stirring at the halfway point. I like to get a good char on them, but if that's not your thing, just roast them until they're fork tender. You can serve them with any meat or even eggs, if you're vegetarian. They are hearty and really hit the spot on a cold day.

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