Last night, we were treated to an extraordinary meal. It isn’t often that one gets a chance to have a gastronomical experience that is created by a true artist. But this was the case at a small little place nestled in the confines of Lincoln Park, Prost. The small pub is usually noted for two things, food and its amazing selection of German beers. Chef Ian Flowers is amazing and so is his creativity with German food. He takes the ordinary and makes it his own. Even the simplest dishes become masterpieces.
We started off our culinary adventure with a classic beet salad. The beets were tossed in among leafs of arugula and marinated. Goat cheese was also part of the salad, but here is where the salad became extraordinary. Ian improvised and used pumpernickel croutons instead of the classic ones. Another special touch was the use of pickles. The pickles were made in house and had a combination dill and sweet and sour taste. (My mother called them bread and butter pickles.) All the ingredients mixed very well together . Our gourmet journey continued with a Lenten favorite with a twist. At this point, German brews were paired with the entrees. My first brew was a happy little number that was a little cloudy but still had a sweet taste, Reischdorf Kolsch. Ian took a couple of potato perogies and added his own little touch, a sweet mushroom sauce. This is definitely a dish we will remember at Lent . I also liked the unusual shape of the mushrooms he used. It made for an impressive presentation.
A large part of German cuisine is meat , and Chef Ian treated us to two wonderful dishes. I love the fact that he uses only fresh vegetables like brussel sprouts and asparagus. The food is definitely hearty , yet nutritious. Beets were also used in two dishes., the salad and a roasted pork belly that fell apart so nicely and wasnt tough at all. The pork belly also was accompanied by one of my faves, bleu cheese. The pork belly was paired with a dark, but sweet Zweckl Zwickl . The last beer that i tried was a hearty seasonal favorite, Bischoff Schwazebeis . It was a delight paired with the sauerbraten. The Sauerbraten was a work of art itself with its mashed potato and brussel sprout garnish.
The best was saved for last. Once again, a twist on an old favorite. Ian created an amazing bread pudding without bread. It was made up from Kirst pretzels , and there wasn’t any pretzel taste. It was sweet and a delight with its cherry sauce and caramel glaze garnish. Truly original.
Prost may have the amazing Ian, but it has one other thing that makes it okay in my book. It is the official viewing place in Chicago for the Pittsburgh Steelers. Fans of the Terrible Towel can gather to watch their team and enjoy some good ole Iron City Beer. Prost is also a Badger bar as well for you Univ of Wisconsin alums and fans. Prost is located at 2566 N Lincoln Avenue near the Fullerton L stop.
Here is the beginning of our culinary adventure , the beet and arrugula salad with pumpernickel croutons. Rye and pumpernickel are exclusively used at Prost.
Here is a new twist on an old fave- potato perogies that are covered in a sweet mushroom sauce. Definitely worth returning for.
Fresh ingredients like beets and bleu cheese add to the flavor of this tender pork belly that melts in your mouth.
Each of the entrees were paired with authentic German beers. This sauerbraten tasted superb with its Bischoff Schwazebeis , a season brew.
It’s creative , amazing and the perfect end to our meal, a pretzel bread pudding
It ‘s Oktoberfest year around at Prost with its charming German bier hall interior.
Here we go Steelers! Here we go ! Prost is not only the home of Badger sports but the Chicago location for the might Black and Gold! They really serve Iron City on game nights.