Five states, three days. Day 18, 19 and 20.

Five states, three days. Day 18, 19 and 20.

Our final full day in Chicago, so what is there to do for a couple that has seen all the sights? We lounge around eating leftover stuffed pizza and watch countless episodes of Bar Rescue, where Jon Taffer, a raging bar expert fixes up bars and restaurants across the US. Very entertaining. We relax, knowing that by the end of the night we will be eating at one of the best restaurants in the country, and the world.

Alinea. The number fifteen restaurant in San Pellegrino’s Worlds best 50. Words cannot describe how excited I am, and of course, Josh is bouncing off walls. We dress up in our finest, Josh even tucks his shirt and grabs a tie. As we arrive we are greeted by the doorman and told to enter. Instantly the smell of freshly mowed lawn hits my nose, where is this coming from? I didn’t see a park in the taxi ride here. I look down, we are actually walking on grass as we head down the hall, I now know that this restaurant is original and cannot wait for dinner.

Alinea is unbelievable. From the decor, the food, service, wine and even the bathrooms, I can understand why it is ranked the way it is. I could spend all night telling you about it but I know Josh would do it more justice, so if you are interested head on over to Alinea’s review. The night comes to an end and we slip comfortably into our food coma.

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The next day arrives and its time to say goodbye to Chicago. We have absolutely loved our time here and can understand why so many people love it and why so many choose to stay. Time to pick up our rental car, this time it’s a nifty ford focus (dad would be proud) complete with GPS and sunroof. There is something on my bucket list that I can finally cross off, that’s right, I stick my body through the roof and cheer!

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We drive. From Illinois, through Indiana and then arrive in Ohio. Even though this drive is long, the scenery is much better than LA to Vegas. Trees, grass, even some flowers at one stage, it’s beautiful and makes the travel so much quicker. We stop at a rest area plaza for some Burger King and head back onto the highway. Traffic is stopped up ahead. The scenery is looking just a little toomfamiliar for us. This is Walking Dead country now.  We feel as though we are in a scene from the show, cars stopped on a freeway, tall trees on either side and barns off in the distance. We lock the doors. Scan the roads. Thank god traffic is moving again! Cleveland is off in the distance. We sleep well tonight because there are still two states to cross tomorrow.

Rain wakes us up this morning and we decide to push on. Before long we stop for fuel, for the car and for ourselves. Waffle House! Yeah that sounds exciting so we walk in. This is old school diner at its best, red booths and bar stools, black and white tiles on the floor and friendly faces behind the counter. For Josh it’s a Texas toast with Philly cheese steak and for me, a cheese, bacon and egg wrap. We both decide to add a hash brown. “What would you like it scattered with?”…. “I’m sorry what??…” So here in Ohio you can add anything to an authentic hash brown, I go simple and say cheese but Josh is the adventurous type. He chooses sausage gravy, a gelatinous, peppery gravy cooked with sausage fat and onions.

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We now drive through Pennsylvania, after watching a tv show called Amish Mafia all I want to do is find some Amish people and visit an Amish village, or at least catch a small glimpse. Josh pushes his foot down on the accelerator, at that moment I know we are not stopping until we reach Niagara Falls, New York. And there it is, we see Niagara river as we cross the bridge. As we drive closer to the hotel, the water turns white, fast rapids sweep past us as we turn off towards Seneca Hotel and Casino. We’re saving the falls for tomorrow.

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This hotel is amazing, Indian artwork and decorations, friendly faces and the bright lights of poker machines everywhere. We lose a quick twenty bucks and head to shop. And there’s no where I’d rather go than Walmart. Imagine the best store in the world and then times that by 100, add a lot of bulk items, a pharmacy, electronic store and plant nursery and you have reached Walmart. We shop for an hour, get a trolley full of groceries, make up and other wonderful things for fifty dollars, did I mention everything was like two bucks, and head home to veg out, eat two minute noodles and twizzlers.

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Tomorrow we journey to the largest waterfall in the world.

Jess and Josh

The first search for perfection. Dinner at Alinea.

The first search for perfection. Dinner at Alinea.

Tonight Jess and I visit one of the most renowned restaurants in the world. Number fifteen on the San Pellegrinno top 50 list and a place that is a constant inspiration for chefs around the globe. Jess and I are eating at Alinea.

Chef Grant Achatz, a visionary chef opened Alinea after his success at previous restaurant Trio and has since then been a driving force in modernist cuisine and one of the most credited chefs of our age. Three Michelin stars, a host of accolades worldwide and of course, a team of seriously trained chefs. Tonight this is where Jess and I will dine, and I am so excited I’m about to burst. Now for all you foodies out there wanting to dine at Alinea be aware that this is not your ordinary restaurant. For starters you will not make a reservation. Instead you’ll have to get online and buy tickets. Yes, tickets. A great idea for hospitality, pre purchased tickets means a no show is no loss to the restaurant. Genius.

So we are off, tickets in hand, I am skipping up the street. This is such a food dream of mine and I can’t believe that we are actually here. We’re greeted at the door by Conrad, a seriously friendly gentleman who says to me “so chef, take a look around the kitchen.” Well I just about faint. The chefs are working away, the anti griddle is over in the corner, a helium bottle rests on the perfectly polished stainless steel, mise en place is neat, organised and controlled. After some quick hellos and dragging me away from the prep we are seated and the show begins.

And boy does it begin. Jessica and I had no idea what we were in for, I mean yes I have read the Alinea cookbook cover to cover probably a thousand times but never did I think I would be sitting in the restaurant of my dreams. We open with a dish of osetra caviar, served in the classic Russian style. Achatz plays on textures here with a gel of blini and pickled onion. The caviar pops in sweet subtlety and the gel liquifies upon taste. We go for the wine match tonight and this dish pairs wonderfully with a 99 Blanc de Blancs Brut. A crisp yet aged champagne which kind of took me to an aged cheese kind of place. Lovely.

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The next dish arrives with plumes of nitrogen smoke billowing all over the table. The scent of ginger and lemongrass fills the air. Scallop served with citrus aroma and fourteen Asian textures. The scallop has been lightly cured and there are too many Asian flavours for me to name. It is a seemingly light dish to begin with, but once the flavours really kick in it becomes both bold and sweet. A German Riesling to match. Wonderful.

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Now throughout our entire dining experience thus far there has been a jar filled with tomatoes in a patch of grass buried in the centre of our table. It was only Jess’ foresight that kept me from cracking the jar before I was supposed to. Our next course celebrates everything that is the tomato. Paired with cana de cabra, a kind of molten goats cheese, cucumber soufflé and cantaloupe foam. This dish is textural, the goats cheese is runny and soft, the tomato flesh is almost gelatinous and the soufflé is heavenly light.

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Plates are cleared and the next delight arrives. Dungeness crab, squash blossom, cardamom and saffron. The light oceanic crab makes a tickling match for sweet squash, or pumpkin to us Aussies. The saffron appears in the form of a gel draped ornately over a pumpkin custard. The blossom is a crisp shard. Achatz is a master of complimentary flavours that may seem unusual at first. The cardamom note here is an example of this, kind of like a low spice hum just in the background.

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Another thing Achatz is great at is theatre. Dining at Alinea is about providing a unique experience for everyone. The next course is a piece of art simply called Binchotan, Tokyo inspiration. Binchotan being the name of a Japanese charcoal that burns for a very long period of time. Here it is served table side, completely on fire with a feast of goodies for us to try, there’s seared tuna, wagyu beef, pork belly and a crisp prawn head filled with togarashi, a Japanese spice. These little bites tasted fantastic and the look as the dish arrived, incredible. This was a highlight course for me, beauty, delicious, art. It was paired with an interesting Japanese beer from the Kiuchi brewery. It matched the food wonderfully, a kind of hop driven semi sweet drop.

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Veal cheeks next, but not as you have eaten them before, here they are paired with lapsang souchong, pine and blackberry. The tea is very earth driven, along with the pine. The cheeks are unctuous and oozey and melt upon eating. The blackberry adds a touch of acidity which only makes the veal cheeks seem more sweet. A dish driven by complexity I could have eaten a portion 5 times the size.

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Our next dish marked a slight break in our proceedings. This is the only dish I have actually seen in the Alinea book, unfortunately it is the only dish we didn’t get a photo of. It is known as hot potato, cold potato. Served with black truffle and butter. A perfect sphere of warm Yukon gold potato is dropped into a soup of cold potato, laden with black truffle. A quick bite but an utterly flavourful one. The warmth of the potato contrasted against the cold soup shocks your palate into truly tasting. I’m not even close to ready for this to end bring on the next course.

And here it is. A serious, serious concept. Duck ………?????…….!!!!!!! That is all that is on the menu. This coded message is actually a dish of a whole duck served in many forms. Oh and did I mention there is over 60 garnishes for us to pair with. I dive in, foie gras with apricot, confit leg with vanilla bean, fried breast with horseradish, rillette with chocolate and mouselline with beetroot. Jess does the same, only picks her own flavours. Each works brilliantly with duck. 60 flavours and not one of them clash, jar or taste a little funny. And trust me, we tried them all. The chefs here are providing something truly unique. Each diner will experience something of their own choice. Each flavour will be there own. I thought this dish was a masterpiece, not only in cooking all the duck parts perfectly but having the knowledge of 60 components to enjoy with it. Wow.

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After the duck I thought things couldn’t get any crazier. Boy I was wrong. Our waiters float around the room as people giggle at their courses, are amazed by flavours and enjoy their dining. This restaurant is the epitome of love what you do. The next course for us is one of Achatz’ signature dishes and something I have slaved over the Alinea cookbook making myself. Served in a custom designed antiplate The black truffle Explosion. A perfectly cooked ravioli served with wilted romaine lettuce and Parmesan. Our smiling waiter says “eat it all in one bite.” The ravioli goes in and BANG liquid black truffle explodes in my mouth, the ravioli is filled with a gelled truffle stock that on cooking melts and becomes a warm liquid centre. I loved this dish. Jess’ eyes bulged when the ravioli popped and we both laughed at how much fun it was.

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The explosion marks the end of the savoury courses. We are served with a selection of five needles, each with something pierced into the end of it. It is in fact our palate cleanser. Ginger with five other flavours. Turmeric being one. The heat of the Hawaiian ginger made for a tangy palate cleanse but each flavour contributed to it well and left us both feeling refreshed. I’m also drinking a glass of The rare Wine Co. “Boston Bual” special reserve Madeira. A sweet nectar that coats the ginger on my palate beautifully.

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We now sit here with balloons in our hands. Very sticky balloons. Our waiter tells us to give them a kiss and inhale. It is a green apple scented candy balloon on a crystallised apple string. We inhale then giggle as we finally realise what the helium was for. Other tales around us are in hysterics as grown adults are reduced to little kids again with squeaky voices. I sounded somewhat like a prepubescent teen as my voice broke in and out whilst speaking, Jessica of course was slightly more chipmunk. This is what food is about, having fun. Reminding us that we’re eating, it is not a serious affair, lets enjoy. This is the spirit at Alinea.

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Once our fits of laughter subside and the balloon is devoured our first dessert arrives. Strawberry granola, a crispy, crunchy cluster of strawberries served with a goats cheese infused with sassafras, pine nut and long pepper. I was expecting sickly sweet strawberry but the goats cheese dragged this dish much closer towards the savoury side. The texture was lovely and paired well with my Hungarian Tokaji-Aszu. A sweet wine with strong fruit notes. I must admit that with all these wine matches I am beginning to get a little foggy. Jess has a nice glow as well!

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Whilst we were chatting away we barely noticed our waiter putting two long test tubes smeared with pink in our table. It is in fact the straw for our next course. Raspberry, infused with rose. A soda bottle is presented before us filled with raspberry bubbles. We’re instructed to drink the bubbles through the straw, thus infusing it with the pink rose smear across the inside of the tube. This was a fun way to introduce a fairly simple dessert. However the flavour forms were complex, rose has of course a great floral character which matches the acidity of raspberry very well. It reminded me of drinking soda as a kid and having the bubbles fizz out the top of the bottle. Being able to insight memories is a fantastic talent of Achatz and Alinea and is employed throughout the experience in many forms.

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Finally it seems as though we have come to an end. Our table is all but cleared. Then our waiter appears with a large silicone mat. Time for your dessert he says with an almost devilish grin. Out walks chef Enrique, one of the many talented chefs at Alinea. The mat is spread across our table and chef begins to plate our dessert. Directly onto the table in front of us. This is one of the most beautiful things I have ever seen. As a chef I think it’s so important to interact with your diners and here he was, standing in front of us showing us his art. It was very humbling. The dessert consists of milk chocolate, pâté sucree, violet and hazelnut. Chefs hand dips and swirls as he constructs his masterpiece in front of us. Not saying a word he tips his head ever so slightly towards us and vanishes back into his studio. Jess and I are stunned. This was like seeing Mozart or watching Picasso paint. It was possibly one of the most beautiful experiences I have ever had whilst dining. Utterly incredible.

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For all of our wonderful readers, you’re in for a treat because Jess was clever enough to film the entire thing! And here it is.

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Upon tasting the dessert it is both rich yet delicate. Swirls of creme fraiche cut through buttery milk chocolate, floral violets accentuate hazelnuts earthiness. It’s as if the flavours themselves dip and swirl like the master chefs hand. In case you can’t tell Alinea has completely blown us both away. The dream comes to an end with Mexican coffee and a great chat with our waiters.

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Now I must mention them, all of the waiters who served us that amazing evening. I am sorry that I did not get all of your names but it is hospitality workers like this who make our industry as fantastic as it is. Friendly, welcoming and there only to look after you. They also know how to have a great time, without ever losing their professionalism. Dining at Alinea has made Jess and I want to work so much harder at our dream to have a truly great restaurant like this.

Now if you have made it to the end of this review, well done. I think it has taken me as long to write as it did for us to eat at Alinea. We enjoyed every moment and it is credited to all of the Alinea staff. Get yourself here as soon as you can. This restaurant for us was a dream come true. The realisation that our journey on thetraveltotaste in search of perfection has really begun. What makes Alinea so special is it’s constant strive for perfection. Have we found what we were looking for already?

I think we’re closer than we’ve ever been before.

Josh and Jess

Dined 25th August 2013
Alinea
1723 N Halsted St Chicago, Illinois USA
 http://www.alinearestaurant.com

Playing the waiting game. Day 17

Playing the waiting game. Day 17

We get a late start to the day with a delicious sleep in. I wake up feeling somewhat hungover, being that I don’t really drink and we got stuck in at The Aviary last night. Ok it might be the middle of the day, my hair is smeared all over my face, I’m struggling to deal with daylight, but I think I’m ready to face the day.

We head over to the Sheraton hotel to do some laundry. I know exciting right? Well actually I’m pretty excited because my clean underwear situation is becoming fairly drastic. So there’s only one washing machine at the Sheraton and we have two very full loads. To cut a long story short it takes us three hours to do laundry. In a small, sweaty room which we can’t leave because we aren’t guests and our laundry card is only good for the laundry. Wonderful.

When the clothes are squeaky clean we decide to go and check out the Willis Tower and walk out onto the sky deck. We haven’t really seen the whole city from above yet so we think seeing it over sunset will be great. Well that kind of goes out the window while we wait two hours in a line. Wow it’s a Saturday evening, don’t these damn tourists have other places to be. We’ve been jostled, nudged and flat out pushed just to get this sixty second elevator ride to the 103rd storey high above the city.

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Wow this place is high. I mean it is really high. Jess and I have been on the Eiffel Tower, the top of the Pantheon, the eureka Skydeck but this building is taller than all. And I am freaking terrified! Oh also there is a glass frame called the ledge where the entire floor beneath you is made of glass looking down onto the streets below. Tentatively I tiptoe out towards the edge, Jess is standing on the glass platform staring down at the city. Good god this is high. I put my pinky toe over the glass, them quickly pull it back. Dripping in sweat I put one leg out over the ledge. Then somebody yells “hey guys do you want me to take your photo?” Great. So not wanting to look too much like a frightened chimp I drag myself onto the ledge for what felt like the longest photo of my life. Done? Ok, I throw myself back onto solid ground. The sky deck is great, especially at night staring at the glow of lights that Chicago puts on show. Our recommendation is try and buy your tickets online rather than do the two hour wait just so you can buy them. However, the view is worth it.

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Now after literally spending our entire day waiting in lines I am absolutely starving. I think it’s time we introduce ourselves to a serious Chicago favourite. The deep dish pizza. Tonight we’re eating at Giordano’s, a place made famous for its stuffed, deep dish pizza. We have to pre order because this restaurant is so packed with locals. Jess and I definitely recommend, do not order food when you are seriously hungry. You will always over order! We grab some fried mozzarella with marinara sauce, some Parmesan and garlic fries with ranch AND a deep dish pizza with bacon and ground beef.

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First the mozzarella. The American philosophy seems to be if you can eat it. You can fry it. This is just chunks of mozzarella cheese, crumbed then deep fried. The marinara sauce makes for a delicious dipper for the super stretchy cheese. The fries are crisp and served of course with ranch dressing. Yum.

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Then it arrives, the gigantic, stuffed, sauce topped, cheese drenched Giordano’s pizza. Good god. Jess we are gonna need a bigger table.

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I of course dive in with no hesitations, the sauce is rich with garlic and oregano, the bacon is crisp and the cheese is..stretchy.

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The pizza here is out of this world good. I mean it took us an hour to get a table here and we had to pre order our pizza. There are guys making these things from scratch and firing them to order. It is so so tasty. After one slice though the mozzarella sets like a concrete chunk in my stomach and I feel like I cannot go any further. Ahh just one more. We box up the leftovers and head for the hotel. Tomorrow is going to be a big day, tomorrow night we dine at Alinea. Our first restaurant inside the San Pellegrino top 20. Could this be our perfect dining experience?

Let the search begin..

Josh and Jess

Giordano's
730 N Rush ST Chicago, Illinois USA
http://www.giordanos.com
 

All dressed up with no place to go. Day 16

All dressed up with no place to go. Day 16

It’s a bright and sunny day here in the Windy City. Finally a chance for Jess and I to see the city sights. We track out along the seriously busy streets and walk the famous magnificent mile. Home to many designer shops like Zara, Gucci and Prada. Now, Jess booked all the hotels and I am beginning to see a recurring theme, high fashion, inner city, high prices. Hmmm…

Putting that aside we have reached Millennium Park. Chicago loves its fountains, there seems to be one on nearly every block and the fountains we see today really take the art of shooting torrents of water in the air to new heights. The parks here are fastidiously maintained; there’s even a sculpture exhibition on within the pathways.

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The Cloud Gate or as it is affectionately known by Chicagoans “the bean.” A massive metallic looking sculpture that is shaped like, you guessed it, a bean. There are dozens of people taking photos and walking underneath this monolithic structure. It is quite a cool piece of art with perceptions being distorted the closer one gets to the reflective surface. Very strange and conceptual. I like it. We snap some tripped out shots before making our way down to the waterfront for a nice stroll.

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After walking right around the riverfront Jess and I realise that we should probably make some plans for dinner. “Why not” I say. So we thought we would try and get reservations at one of the hardest places to get reservations at in all of Chicago. Grant Achatz’ latest restaurant, Next. After exhausting emails, phone calls and dropping every hospitality line we could think of. We still couldn’t get a table. Well why don’t we just try and show up? We don our snazziest clothes we can find and grab a cab.

Adjacent to Next is Achatz’ bar known as The Aviary, a willy wonka esque place where cocktails are treated as meals. So we thought if we didn’t get into Next we could always drown our sorrows at The Aviary.

We drive into very industrial Chicago to 955 West Fulton Market, Next. His is not your usual restaurant, the menu explores various themes and concepts. The previous menu was called The Hunt and championed birds and game of various types. This menu is Vegan. Yes I can’t believe I am actually trying to get in to a Vegan restaurant. No meat, no cheese, basically no fun. But in this aspect it is the concept, the challenge of creating possibly one of the most challenging dietary requirements into something that the general public finds exciting.

So here we are, we decide why not have a drink at The Aviary first in the hopes of scoring a late table. I also think hard liquor might aid the confidence levels to a certain extent. So we head into the queue for The Aviary and are seated in their outdoor patio area, the bartenders work frenzied over a flurry of drinks and masterful cocktails, or that’s at least what we can assume because Jess and I can’t even see through the door. Regardless, we are here, one of he most exciting cocktail bars in the world. And there’s food. We are quickly greeted and provided with an amuse bouche, a drink consisting of raspberry, a spiced beer and rum. A delicious little aperitif for what was hoping to be some fairly heady drinks to follow. I order an “in the rocks” a drink made of Benedictine, vermouth, cognac and rye, topped with bitters and served completely inside a frozen ball of ice. Hence in the rocks. For Jess a “luau” which was made from pineapple, matcha tea, chartreuse and gin.

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Now I did say these cocktails were out of the ordinary, there’s a prix fixe menu which contains a choice of three cocktails. A kind of entree, main, dessert for the drinker. Then there’s an ala carte menu which Jess and I ordered from. Then there’s food! Our hopes of getting in to Next are slipping away but at least there’s food here.

The menu looks incredible, a snickers bar contains slices of molten foie gras, duck legs are eaten viking style, oysters arrive in a pillow of smoked sunscreen and all of it is paired to what you’re drinking. Jess and I order salt cod with pickle, mayo and flora. A delicious little nod to the fish stick. And wow what a flavour. The fish is brandade coated in a crisp little breadcrumb with tonnes of edible flowers, cucumber pickle and just all round heavenly things. We demolish that plate and move on to the duck served Peking, egg, medieval. Yes medievally. For that is the style in which you will eat the dish. Pick it up with your hands and have a gnaw!

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Now in the rush for us to eat we have nearly forgotten about our insane drinks. My cocktail comes with a tiny little slingshot for me to crack through the ice ball and spill my cocktail into the glass. This is insane. The entire drink is inside an ice cube. For Jess her matcha tea is in the form of a fluffy granita in which the rest of the spirits are poured out of a hand bottled soda bottle. This is a drinking playground. After the drinks kick in we try for a late table at Next to no avail but Jess and I aren’t upset. We’ve each had one of the most amazing drinks and seen some wondrous creations right before our eyes.

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So with our thirsts quenched we head off along the street to find the restaurant owned by Masterchefs Graham Elliot Bowles. Well let’s eat.  I try a buckwheat pasta dish with lobster mushrooms and chorizo. For Jess a roasted chicken breast with pomme purée and heirloom carrots. Than who should walk through the door. None other than Chef Elliot himself. Exciting!

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The food is really tasty and served with a friendly smile. Even if we were the most overdressed lot in the place.

So we head home, our fancy clothes still pressed and ready, with the sparkle of fresh liquor in our eyes.

Remind me not to drink and write again.

Josh and Jess

Troubles with weather. Day 15

Troubles with weather. Day 15

Following a day of relaxation Jess and I are ready to hit the busy Chicago streets. We dress up, put on our walking shoes and run outside into the…pouring rain. Yes it is bucketing down. The streets are sloshed and the wind is howling. Not exactly our perfect day out of sightseeing and merriment.

We decide to soldier on anyways and head out into the soggy city. A few streets in and with the rain only worsening we decide to duck into a theatre and see a movie. Hopefully the weather will clear and we can head out in the afternoon sun. Matt Damon’s new Elysium proves a little sci fi romp that provides a fair bit of action with an albeit predictable storyline. We chow down on some pretzel stuffed m&m’s and head back out onto the streets. It is still raining so we hit the mall and do a little window shopping. There is a fairly giant candy store that Jess and I have to stop at to indulge our sweet tooth.

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If you’re ever in Chicago I recommend hitting pretty much every Asian restaurant you can find. Today i am dominating a serve of bao, steamed bread stuffed with an assortment of savoury fillings. There’s Kung pao chicken, BBQ pork, teriyaki, Mongolian lamb. They have everything. The bread is steamed, warm and soft and the fillings are tongue tingling deliciousness. These delectable little bites are everywhere.

 The weather has finally cleared so Jess and I decide to explore the Chicago Navy Pier. The sweet smell of cinnamon dusted churros and fried dough drapes the boardwalk as we take a few shots of the stunning city. The Ferris wheel twinkles and the pier is full of happy tourists.

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The city of Chicago is really beautiful, even if the weather is a little drab. There are dozens of gardens, parks and fountains. The city is flowing and fast paced, it kind of reminds both of us of Melbourne back in oz. Back to the hotel for some croissants and local cheddar.

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Let the sun shine!

Josh and Jess

Relax. Day 14

Relax. Day 14

Well the title says it all today. All we want to do is relax. We sleep in until midday, the best sleep we’ve had all trip. I think we needed it! Its lucky we decided to grab an apartment in Chicago because we knew we’d need a lazy day sooner or later.

With reruns of some of our favourite shows, Seinfeld and Friends and all new US masterchef, it’s the perfect day for rest. We watch tv and veg out eating Doritos and Oreos before grabbing some brochures and planning out the next five days in Chicago.

Dinner is calling and we feel we should see some of the day outside so we walk to the closest Thai restaurant and get some carry out. Finally, an egg roll! A delicious mix of chicken and vegetables rolled in a pastry and fried. What more could you want? Well we thought dumplings, flat steak noodles, panang and chicken lettuce wraps sounded pretty awesome as well.

Now it’s movie time, we finish by watching Pitch Perfect and The Bourne Legacy before falling straight back to sleep.

Tomorrows going to be a big day.

 Jess and Josh