I can hardly focus to write this post. I’m thinking STEAK, filet mignon specifically… red-skin mashed potatoes…. goat cheese marinara with toasted pitas… STEAK. Excuse me as I wipe the drool from my mouth! This is not just any steak. I don’t even usually like meat, especially red meat. Wildfire is WORTH IT though.
I pretty much love everything about this restaurant. [I usually go to the one downtown but there are Wildfire's in Schaumburg and Oakbrook as well.] You can get away with wearing whatever you want…dress up or jeans. The decor kind of reminds me of a jazz lounge. The service is always great and the food…….. ah, the food.
My favorite is the horseradish-crusted filet mignon. Wrapped in bacon and seated atop a piece of bread that helps hold all the tons of juice. I really am not doing this steak justice. You just need to go and eat it. Now. I need to go and eat it now. You really can’t go wrong with the choice of sides either although I am partial to the red-skin mashed potatoes. Again, I am not usually a person who likes mashed potatoes but these are out of this world. The appetizers are awesome… the dessert is awesome. My favorite dessert is a large chocolate chip cookie topped with ice cream and whipped cream and served with a side of warm chocolate sauce that you can dump all over everything. Eat all your dinner and then MAKE room for dessert.
This restaurant is a total crowd-pleaser everytime. A great place to take out of town guests who think sushi is gross or who wouldn’t appreciate an overly trendy restaurant. Just go!!!
http://www.wildfirerestaurant.com/
p.s. if you don’t live in Chicago you can make your own horseradish crusted filet. David has a recipe that uses Japanese bread crumbs… I will try to get him to post that soon!
What are ‘Japanese’ breadcrumbs? Interested to share with my mo in law…
http://en.wikipedia.org/wiki/Panko
also known as Panko breadcrumbs… made from bread without crusts so that it has a “crispier airier texture” according to Wikipedia. Also said that they’re being used more frequently in non-Asian dishes as well (like horseradish crusted filet!)
When I get back in the country, I’ll post the recipe