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BYOB: KS Seafood
<<--The spot: The recent opening of KS Seafood essentially doubled the number of Chicago restaurants specializing inTaiwanese food (the other is Mei Shung in Uptown), a cuisine slightly less salty and saucy than many Chinese offerings, and, as this restaurant's name implies, featuring more fish and crustacean-based dishes. Try a texturally fun dish of sea bass encrusted with dry soybean ($21), the popular stir-fried vermicelli ($7.95) or six pieces of pork belly served with steamed buns ($14.95). Braver souls might like dishes such as the fried eels ($7.50); more familiar, Cantonese, Szechwan and Thai options are also served.
The bottle: Jessica Lerner, manager at Lush Wine and Spirits is a KS Seafood fan. "I love it," she says. "It's so hard to find seafood in Chinatown that's not over-sauced." She has the perfect bottle picked out for a visit: Illmitz, a $14 pinot gris from Austria. "It's got a great, clean finish, and it's not overly floral, so it gives a nice balance; it complements the Taiwanese herbs." Call ahead and Lush will have a chilled bottle waiting for you. --Allison Knab, Metromix special contributor.
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