Last November, mom/dad traveled to Chicago, Illinois. Or should I say, mom planned a trip and told dad absolutely nothing about it until the car came and picked them up at the Hotel Thompson the morning of departure. Mom had already packed everything for their adventure. Why Chicago? Well first up, my Aunt Tina lives there with my cousin Sherlock Bones. Second up, daddy has *always* wanted to go to Ditka’s Chicago. Are you asking yourself what is that? Well Mike Ditka is a former football player, was an awesome coach and a television commentator. He coached the Chicago Bears back in the day which was one of dad’s favorite teams.
In the next couple of weeks, we will be highlighting some of the food that everyone enjoyed during their trip to Ditka’s Chicago.
Doesn’t this dish look mouth watering? We saved one of the coolest things we experienced at the restaurant for last. A lot of times, mom/dad split meals when they go out. This night was no different. Mom/dad decided to split the 16 ounce slow roasted prime rib. This plate comes with burgundy mushrooms (that melted in your mouth), horseradish cream and an au jus. Mom also had the steak added with a horseradish crust. They were expecting to get one giant steak delivered to the table to split. But no. The restaurant was so awesome that they went ahead and ‘split’ the steak in the kitchen and delivered two dishes like the one above, one for mom and one for dad. Wasn’t that awesome?! And the steak was so tender that you didn’t need a knife to even cut it. It was juicy and had the best flavor with the horseradish and mushrooms. Dad said he would give two thumbs up for sure!