“Healthy eating is important and knowing where your food comes from is what makes it special. We serve only the freshest and finest ingredients our local community has to offer. We work with numerous small producers in the Midwest to showcase the highest quality product available across our menu. Our relationships with these farmers and producers allow us to push for constant improvement in the quality of their product, and in turn, we treat their ingredients with the utmost care.”
More about etta:
Paying homage to the meaning behind its namesake, Henrietta – keeper of the hearth, etta is the latest project by award-winning chef Danny Grant and What If Syndicate. Located in Chicago’s bustling Bucktown area, etta is a light-hearted neighborhood restaurant that serves simple and seasonal wood-fired food. Opened in July 2018, etta focuses on classics done well in a fresh way. Showcasing a seasonally inspired and thoughtfully crafted menu that utilizes its wood-fired hearth in unique ways, etta offers a selection of salads, house-made pastas, pizzas as well as weekend brunch. Re-creating both the food and experience of dining at chef Grant’s home, etta’s concept is straightforward – to cook and serve simple, honest food thoughtful of the season and its guests.
etta is located at 1840 W. North Ave., Chicago, IL 60622. Open Monday through Thursday from 5pm to 10pm, Friday from 4:30 to 11pm, Saturday from 10am to 2pm and reopens for dinner from 4:30 to 11pm, and Sunday from 10am to 2pm and again from 4:30pm to 9pm. For the menu and additional details, please visit ettarestaurant.com.
Photo Credit: Rachel Bires
Photo Credit: Rachel Bires
Photo Credit: Rachel Bires
Heirloom Tomatoes & Stracciatella from etta
Ingredients
For the Dish
- 1 lb heirloom cherry tomatoes, halved
- 12 ea summer squash ribbons
- 1 c roasted sweet corn kernels
- 2 c stracciatella
- 12 ea mint leaves, chopped
- 12 ea basil leaves, torn into pieces
- 2 tbls white balsamic vinaigrette
- 2 tbls extra virgin olive oil
- Maldon sea salt to taste
- freshly ground black pepper to taste
- Optional garnishes: arugula, sweet basil seeds (soaked)
Method
Step 1:
- In a large mixing bowl, combine halved tomatoes with corn kernels and summer squash ribbons.
- Add the white balsamic vinegar and olive oil and gently toss.
- Gently top the stracciatella with the tomato mixture, so the stracciatella is hidden.
- Season with Maldon sea salt and freshly ground black pepper to taste.
- Garnish with arugula and sweet basil seeds.
Step 2:
- After the tomato mixture is evenly coated, fold in mint and basil leaves and set aside.
- Place 1/2 cup of stracciatella in the center of a small plate.
- Using the back of a spoon, spread the stracciatella in a circular motion until it is 1/4 inch thick.
Step 3:
- Gently top the stracciatella with the tomato mixture, so the stracciatella is hidden.
- Season with Maldon sea salt and freshly ground black pepper to taste.
- Garnish with arugula and sweet basil seeds.
Serves 4
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