Mercadito (Chicago)

I'm still trying to figure out why Austin, Texas, the capital of "Tex-Mex + Girls' Nights Out" meals has never (to my knowledge) offered the brilliant large-party feature that proves to be Mercadito's specialty for bachelorette parties, coupled groups, or hungry girls like ourselves. The Tex-Mex on our tastebuds had the seven of us craving anything and everything about Austin (as we do daily), but this Chicago restaurant gave us the perfect taste of the place where we found the finest of friendship.

For $30/person (of parties of seven+), our party chose three types of guacamole, 2 types of salsa, 4 types of tacos, 2 sides, and a dessert tasting. The spread (and service) was glorious. Here's what we chose and highly enjoyed:

Tradicional, mango, and torreado (chile, garlic, oregano) guacamoles. Tomatillo and verde salsas. Shrimp tacos with mojo and avocado. Skirt steak tacos with jicama slaw and crispy shallots. Chicken al carbon tacos with roasted corn, queso fresco, and crispy avocado. Blackened swordfish tacos with cabbage-jalapeño slaw. Mexican-style corn on the cob (the winner). Home-style rice with black beans.

An impossible feat, the meal arrived plate by plate, with a full serving of every dish to feed our overwhelmed appetites. Besides a few super-spicy components, every dish was executed with originality and high quality. The quantity of food and attention to ingredients were well worth my "per person" check. In fact, I urge you to find six or more friends, make a reservation, and order the exact list above. Plus a cucumber pepino el pyu cocktail (below), which was so fabulous I could've had my own pitcher.

Sunda (Chicago)

When it comes to dining in Chicago, it is essentially impossible to veer off the path of unbelievable options: deep dish pizza drive-bys, brunch spots on every corner, and the dirtiest dirty martinis around. I'm thankful I did not move to the city specifically for the sake of my waist size. But I am thankful I visited, for Brenna and Paige's hospitality and planning surpassed all expectations for my first trip to Chicago since age ten (when I admittedly traveled to Chicago with my mother and grandmother solely to visit the American Girl Museum).

Sunda New Asian hosted our final dinner in the city after a toast at Trump Tower "to many more reunions!" Our waiter swooned us into ordering every sushi roll or starter he recommended. We were told that all plates are meant to be shared and would arrive as they were prepared in the kitchen. The system was perfect for a group dinner and kept our chatter flowing for almost three hours.

For starters, we knocked it out of the park with 3 dishes: crispy brussels sprouts (think ultimate asian chopped salad), steamed shiitake edamame dumplings, and tiger shrimp tempura  You will not find this shrimp tempura anywhere else; Sunda's tempura batter is crispy and light rather than panko-crusted and flaky. The bowl of shrimp is then tossed in a stickily superb honey aioli, whole candied walnuts, and subtle herb garnishes, an unthinkable, out-of-this world combination. Six of us shared the three with some bites remaining, so be aware that not all of Sunda's specialties imply small plates. However, you must get all three. We did not have one weak link throughout the meal, so obviously I am suggesting to copy my order with you and your seven girlfriends!

Sunda's crispy rice with tuna and jalapeno, comparable to the famed Katsuya's, could have easily been my favorite first bite on our entire Chicago vacation. Why isn't all rice served crispy?! The execution was flawless, in my opinion. If only Sunda delivered long-distance.

The sushi at Sunda approached traditional rolls with creative elements such as asparagus in a rainbow roll and unagi in a shrimp tempura roll. The fish tasted as if the sea were in Sunda's backyard -- fine and fresh as ever. The tuna sashimi (below) was brilliantly served with a crab cake crust and hot mustard; I am still attempting to solve how Sunda keeps the tuna raw yet pan fries the crab. Brilliant.

We were (without much persuasion) also swooned into not one, but two desserts. The blueberry seasonal cobbler with vanilla bean ice cream proved an automatic winner, but "The Ridiculous" (yes, that's the title) transformed a ginger carrot cake into glaze form for an amusing ice cream topping. The caramel and nuts took my taste buds back to a traditional butter pecan ice cream favorite.

Feast with your eyes, and then reserve your next feast for Sunda while next in Chicago.

Torn Garlic Bread

Happy September and short work week! I just returned from a euphoric weekend in Chicago, where my closest friends and I dined constantly and downed one too many dirty martinis amidst endless catch-up conversations. Get ready, because Chicago will soon be joining the Critiques page.

I'm yearning for a taste of simplicity to balance my non-stop calendar, and I truly believe this no-stress side does the trick. Crostini is obviously adorable and makes for ideal presentation, but there's something liberating about tearing a fresh baguette into imperfect shapes of garlicky goodness. That's right. I claim that ripping bread relieves stress. Try it yourself.

1 baguette, torn into 2-inch pieces 3 cloves garlic 4 tablespoons unsalted butter, softened Salt, to taste Red pepper flakes, to taste 1 tablespoon minced flat-leaf parsley

1. Preheat oven to 400 degrees. In a food processor, puree garlic. Add butter and pulse until smooth.

2. Transfer butter to a large bowl and add baguette. Coat pieces with butter and then pour onto a baking sheet. Bake for 15 minutes, shaking pan halfway through cook time, until crust is golden brown and crispy.

3. Remove from oven and transfer bread to a serving piece. Sprinkle with salt, red pepper and parsley. Serve warm.

A Caramelized Conversation with The Everyday Adventurer

Meet Austin's most precious sisters, Lindsey and Haley Chandler, who just launched an Austin lifestyle blog that brings dream vacation inspirations and mindsets to an everyday reality. I continuously find myself scrolling through their jaw-dropping photographs, taken in cities from Santorini to San Fransisco. It doesn't hurt that Lindsey and Haley work in travel marketing and boutique styling, respectively, so their transition from day job to blog "play" is seamless in form and fashion. I was so honored to be featured for my gazpacho recipe earlier this month, so I just had to bring them on Caramelized. Thank you for joining me, ladies!

Your most unforgettable restaurant experience?

LINDSEY: A beachside meal at Parador La Huella in Jose Ignacio, Uruguay. My friend and I had been on a business trip to Montevideo and rented a car to go out to the coast for the weekend. The sandy floors and fresh seafood were divine.

HALEY: I also have to go with a beachside meal, but this time in Mykonos, Greece. I really got on a mussel kick at the time, and these mussels, steamed in a white wine and Dijon mustard sauce, were the best I had ever tasted. With a crystal clear water view, I also enjoyed an authentic Greek salad and what I am convinced is the world’s best calamari.

What inspired you to start blogging?

Prompted by our recent move to Austin and a brand new apartment, we felt inspired to share our mutual love of style, travel and food. Living together allows for ultimate convenience when bouncing new blog ideas with one another.

What do you love most about Austin?

The never-ending list of must-try restaurants, and the ability to hop on a hiking trail in less than twenty minutes while still living in the heart of downtown.

How do you add sweet touches to everyday experiences?

It's the little things that make life sweeter. . .we listen to feel-good music in the office, plan healthy meals ahead of time for a post-work creative outlet, and always grab a few minutes outside for fresh air.

Let us in on your daily routine.

LINDSEY: My day begins early with an overdose of coffee. I work in travel marketing, so my work days are filled with content creation, campaign tracking and launching, and client meetings. It's really nice to know that I'm the playmaker of a client's next awaited vacation!

HALEY: My mornings actually begin even earlier than Lindsey’s since I enjoy watching the news with a cup of coffee in hand. I am about to begin a new job at an upscale Austin boutique, so I will spend work hours styling clients and adding merchandise to the store. Lately, Lindsey and I unwind our evening ritual with a glass of wine while cooking dinner. If the sun is still up after working on blog content, we love to walk around Lady Bird Lake.

Your next dream destination or adventure?

Again, almost impossible to choose! We’ve been dreaming up either Italy and Croatia or Italy and Austria next year.

Felicia Suzanne's Lunch (Memphis)

Felicia Willet and I go way, way back. She's the culinary goddess of Memphis and one of the first chefs who captured my teenage attention beyond the television screen. I spent my sixteenth birthday dining in the Felicia Suzanne kitchen and remember the private meal's spacial intimacy and flavor intensity almost perfectly. I became infatuated with the restaurant's behind-the-scenes perspective and, clearly, have never turned back.

Felicia then cooked my high school graduation dinner at my home, making my favorite short rib grilled cheese and peppermint ice cream mini ice cream sandwiches like no one's business (healthy, I know).

And now, I live directly next door to Felicia's magical Memphis-meets-New Orleans restaurant and patio. Could it be more perfect? I think not.

I have dined at Felicia Suzanne's countless times without taking the appropriate photographs. I cannot stand to scroll through my Critiques page anymore without seeing her name under the "Memphis" category, so here is a taste of the Southern kitchen. I plan to step back into Felicia's fairly soon and taste/photograph some house favorites. But for now, I will discuss my favorite Friday lunch items that keep me going back. Besides the 25 cent dirty martinis.

1. SHORT RIB GRILLED CHEESE. I am not afraid to claim this sandwich as a top 10 dish I have ever and will ever taste. Tender short ribs on the inside and melted, toasted cheese on the outside. That's right; there's a generous sprinkle of cheese in between the bread, but the outside Sweetwater cheddar cheese kicks this up so many notches.

2. GUMBO. Did you know that Felicia trained under Emeril Lagasse, to whom I attribute my pretend cooking shows as a little kid? She clearly learned his gumbo secrets, because the andouille sausage and chicken roux is legitimate. Felicia's country gumbo is much more savory than a seafood gumbo, but it's well-rounded, especially with a dollup of (not too creamy) potato salad right in the middle.

3. FSR SALAD + FRIED OYSTERS. The oysters are plump and piping hot, melting blue cheese underneath. The tartness of the muscadine grapes inspired me to buy my own crate at the Memphis Farmers Market last weekend, where I ran into Felicia herself selling her precious Flo's line (homemade bread and butter pickles, you guys). Oh, and her cornbread croutons make sourdough croutons look defeated and flavorless. Hers are crispy and slightly crumbly in the center. And sweet. . .just like every touch in her Downtown Memphis restaurant.

Sweet Potato Hash (Two Ways)

Have you jumped on the #bestovers bandwagon yet? I have been following sites such as Food52 and Love & Lemons on Instagram (as should you), and the creative spins on "leftovers" truly blow me away. When I tried out a simple sweet potato hash with Zoe last week for dinner -- because, let's face it, who has the patience to watch a potato bake in the oven while your stomach is grumbling -- I also envisioned a fancied hash brown version with a crispy fried egg. I can't decide which preparation I prefer; but the good news? You can enjoy both. For breakfast. And dinner.

Any #bestovers ideas from your kitchen? Send them my way!

Makes 4 servings

2 sweet potatoes, peeled and cubed 2 ears of corn kernels 2 tablespoons butter Salt and black pepper, to taste 1 tablespoon flat leaf parsley, minced

1. Melt butter in a cast iron skillet on medium-medium high heat. Add sweet potatoes and corn.

2. Sauté until roasted and potatoes are soft yet crispy, about 15-20 minutes. Season with salt, pepper, and parsley.

3. For dinner, serve alongside your protein of choice and vegetable. For breakfast, prepare one egg over-easy and serve over hash.