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The sirloin sliders at Hel’s Kitchen Catering in Northbrook are topped with fried green tomatoes and avocado aioli, and paired with coleslaw and sweet potato and beet chips. 22nd Century Media File Photos
Foie gras chaud-froid, torchon and en brioche, from George Trois in Winnetka, features a chilled foie gras marinated in wine, warm foie gras and a brioche bun filled on the bottom with truffle puree and topped with a medallion of foie gras baked inside.
The maple pepper bacon & tomato flatbread at Northbrook’s Granite City Food & Brewery is made with maple pepper bacon, tomatoes, basil, a blend of cheeses all on top of garlic aioli brushed crust.
The Big District burger at the former District, 667 Vernon Ave., Glencoe, came with two quarter-pound Angus patties, Merkts cheese, lettuce, tomatoes, pickles, onions and onion rings, with a side of house Parmesan fries. 22nd Century Media File Photo
Mejillones al chipotle ($11) at Mesa Urbana consists of Atlantic black mussels with leeks and a garlic chipotle cream sauce. 22nd Century Media File Photos
Disotto’s beef tartare ($13) comes with chopped egg, capers and house-made salt and vinegar chips.
The Sauced Deluxe pizza includes the restaurant’s five-cheese blend served with toppings galore, including Italian sausage, pepperoni, mushrooms, red onions and green pepper. 22nd Century Media File Photos
Taco de carne asada ($3) at The Trendy Taco in Wilmette contains tender skirt steak, onions and cilantro.
Roast saddle of rabbit comes with a cherry pain perdu, “lost bread,” with mustard sauce and fresh cherries and carrots at George Trois — Restaurant Michael in Winnetka.
Eric DeGrechie, Contributing Editor
4:13 pm CST January 4, 2017
Among the keys to a vibrant culinary scene is having a solid mix of longtime restaurants with newer establishments opening up to keep things fresh.