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Garlic - featured restaurant?

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Is there a restaurant in the Chicago / suburban area that features good garlic dishes? I've been to the Stinkin' Rose in Beverly Hills, CA and it was soooooo good, I'm trying to see if there is someplace home that is just as good.

I'm not a diehard fan of garlic, but everything on that menu was so tasty I've been craving for something like it since. Specifically, a delicious roasted garlic clove spread they had as an appetizer (tons of whole cloves roasted, with olive oil served with bread... you take a clove or two...smear it all over the bread, drizzle the olive oil just to taste and YUM!!!!!)

Can anyone help? Ever been someplace that had something like this???

Thanks a lot!

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  1. Balducci's on the Hinsdale/Willowbrook border serves roasted garlic with their dinner entrees. Also Capri in Burr Ridge used to do the same. My friend & I could easily eat one entire head of garlic each throughout the nights. Our husbands would want to be near us for the next day or so from the stench!!! Now you have me craving it.... I'll need to bring out my garlic roaster for tonight's dinner!

    3 Replies
    1. re: wineaux

      Wineo... sorry, Wineaux-
      Do you actually have an appliance for roasting garlic? Like a pannini-cooker or a toaster oven?

      Where can I get one?

      How much space does it take up on the counter?

      1. re: MikeLM

        take a head of garlic, chop off enough of the top of it to barely expose the cloves, drizzle with evoo, salt/pepper. Wrap in foil, and roast in oven 375 for about 30-45 minutes depending on your oven. Easy as pie. When it's done, you can fish them out one by one as needed, or squeeze the head from the bottom, and the cloves will squish themselves out of the top.

        1. re: MikeLM

          It's very simple... just a small clay pot. If you can't find the clay pot, foil can also be used. Our technique varies from gordeaux's slightly.... I don't use the salt & pepper, but do use just a small amount of crushed rosemary. Also, I found that to get a much smoother, nuttier flavor, roast at a much lower temperature (maybe 250-275) for a couple of hours. I was short on time a couple of weeks ago and did the 375 for about 45 minutes and the flavor turned out completely different - so much that I ended up throwing it away!!!

          BTW... I've seen the clay pots @ TJ Maxx or HomeGoods for about $5-6!!

      2. "I've been craving for something like it since. Specifically, a delicious roasted garlic clove spread they had as an appetizer (tons of whole cloves roasted, with olive oil served with bread"

        I haven't been in a couple of years, but Bistro 110 used to serve a full head of roasted garlic with its bread. If I recall correctly the restaurant had a nice garlicky smell about it, too, emanating not only from the bread condiment but also the excellent roast chicken.

        1. Since I live so far north now, I haven't hit a Leona's in quite awhile, so I don't know if they still cater as much to the garlic crowd as they did in 90's. Anyway Leona's used to be a great place to get good roasted garlic with dinner as well as a good garlic chicken, and their signature "kick-ass garlic bread" was pretty good too.

          http://www.leonas.com

          1. I think Bistro 110 still serve roased garlic with the bread. Their website is:

            http://www.levyrestaurants.com/Levy/D....
            htm