Thank you, egg rolls

In the spirit of Thanksgiving and being grateful for the very many gifts and blessings in my life, I would like to take this opportunity to single out one of the newest additions into my life, one of those I’m most thankful for: the brunch egg rolls at Olmsted.

I’m totally serious.

I know I tend to be hyperbolic sometimes, but I’m not exaggerating when I say Olmsted, in Prospect Heights, might be one of my favorite restaurants ever, and those egg rolls, possibly one of the best things I’ve ever eaten.

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Me and the boy went for brunch on a recent Sunday specifically for the egg rolls but ended up loving everything else about the place. I mean, everything. I loved the small vegetable garden out back where you wait for your table (with heat lamps for colder weather), the different colored glasses and plates, their cool wooden bowls, the wall of plants, our seats by the bar overlooking the kitchen (best seats in the house, in my opinion) and especially the food…espeeeeeecially the egg rolls.

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Each egg roll was a crispy, golden fried shell oozing with scrambled eggs, bacon and Vermont cheddar, all whipped together into a creamy, fluffy breakfasty perfection. I’m sure it was just good kitchen skills that made the eggs that way but I think it might’ve also been magic. How else really, do you get eggs so light and creamy, so perfect? Unlike most of the egg rolls I eat with Chinese take out (which no shade to them because I love those too), these breakfast egg rolls weren’t greasy or oily, but were still fried to a nice crunch. And because I’m a sucker for packaging and presentation, Olmsted serves their egg rolls in a cute little holder, reminiscent of a french fry cup at a fast food spot, with a miniature, Olmsted-branded green tomato ketchup for a tangy, bright dipping sauce.

We had a couple of other really good dishes, and a delicious, desserty Irish coffee, but it was definitely the egg rolls that were my favorite.

I’m thankful for a lot this year, (and if you’re reading this, please know I’m especially grateful for that, too) but there’s a special little pocket of delicious gratitude in my heart that I’m saving just for Olmsted’s egg rolls.

An autumn spritz

Few drinks are more crisp and refreshing, more lively, more effervescently delightful on a hot summer day than an Aperol Spritz. But now that we’re firmly entrenched in a very dreary, wet autumn, something about ordering one feels off.

And yet, it doesn’t feel right to jump right into hot toddies and mulled wine either, which are decidedly better when you come in from the cold with a red nose, flushed cheeks and slush on your boots. (We’ll be there soon enough…)

After a recent dinner at Maialino earlier this week, I think I found what feels just right for the season: the Averna Spritz, what in my mind is the Aperol Spritz’s more reserved cousin, a little darker, a little more mysterious and maybe just a little more charming.

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Averna Spritz, just in time for fall

While the Aperol Spritz is traditionally an aperitivo, meaning you’d drink it before a meal to give your appetite a nudge, the Averna Spritz is made with two Italian amari, which as digestifs are in theory supposed to be drank after a meal to help aid with digestion. I say “in theory” because all of these are Italian drinking rules, and here in the land of assbackwardness and disorder (hi, have you met our president?) those rules go out the window. I’ve had Aperol spritzes throughout dinner sometimes, and I had this Averna Spritz before I’d even looked at the menu. So drink what you want.

Unlike the Aperol Spritz, the Averna spritz is darker, both in color and taste, and has a more gingery, herbal flavor from the two amari, which are made from various herbs, spices, roots and citrus rinds. It’s kind of like root beer in that you can’t quite make out the individual ingredients but together they make for something smooth and zesty. The flavors, subtly nutty and smokey, herbal without being medicinal, definitely lean more towards winter, but because the drink is served cold on ice, it’s not a full-blown winter cocktail. Instead, it’s just right for fall.