Day: January 13, 2008

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Lighting Up: A good cigar can add a touch of class to your smoking regimen

By Daniel B. Honigman

On Jan. 1, Chicago’s new smoking ban officially snuffed out people’s ability to light up in bars and restaurants. And since this winter is already in full chill, standing outside your favorite spot to have a quick cigarette is, well, no fun.

But instead of freezing your ass off to enjoy a Camel Light, why not enjoy a nice cigar at home? “People don’t buy cigars because they’re must-buys,” says William O’Hara, owner of Jack Schwartz Importer (141 W. Jackson, 312/782-7898). “People buy cigars because smoking them makes the event much more memorable. You can be celebrating a party, a birth, a graduation—whatever. It’s an occasion.”

If you’re going to take the plunge and enjoy a handrolled cigar, there are a few things you should know first. When picking out a cigar, O’Hara suggests you give it a squeeze. “If the cigar is stored properly, you’ll find it has just a little bit of give,” he says. “You don’t want it to be too dry, because it won’t smoke properly, but you don’t want it to be too moist either. You’re looking for a smooth draw, because if you fight with the cigar, it won’t be as enjoyable.”

Because there are hundreds of cigar manufacturers in business, choosing the cigar that’s right for you is a very personal experience, says Raki Mehra, owner of Hubbard State Cigar Shop (6 W. Hubbard, 312/670-0687). But there are a couple of things you’ll want to consider: Cigars vary in length (they can range from four inches long to seven or more); thickness, which is measured in ring gauge (a cigar with a 64 ring gauge is one inch in diameter, and most cigars fall between 32 and 52); and, of course, flavor.

A cigar’s flavor has a lot to do with its wrapper (the tobacco leaf wrapped around the filler tobacco), and darker cigars will generally taste heavier and spicier than lighter cigars. “ The darker and [more] shiny a cigar looks, the more complex the flavors will usually be,” Mehra says.

Time is also a huge factor in picking out a cigar. A bigger cigar—a seven-inch Churchill, for example—can take up to two hours to finish, which is way too much time in the winter for most. A four-and-a-half-inch petit perfecto, on the other hand, takes as
little as 30 minutes. (Smaller cigars are also lighter on the wallet.)

Also, if you’re new to cigars, you probably don’t want to turn three shades of green. As much as you’re tempted, lay off that super-dark, Tony Soprano-esque double maduro cigar, no matter how cool you think it’ll make you look.

If you decide to become a full-time cigar smoker, you can’t just leave them laying around: Store them in a humidor, which runs anywhere from $20 to tens of thousands of dollars depending on how many cigars you want to store. You’ll also need a humidifier and a gauge.

The investment, says Mike Maddaloni, 40, a Loop-based web consultant, is worth it. “ When you’re smoking a cigar, you’re not running around or doing anything fast-paced, and it adds to a good experience,” he says. “I’ll smoke a cigar, and I’ll spend more money on that than people would on a pack of cigarettes, but in the long run, it’s cheaper.”

Quick cigar suggestions

The CAO America ($6-$8) is a beautiful-looking smoke. It’s not too full-bodied and has a bit of a chocolatey, earthy taste.

Since it’s cold outside, the Punch Champion ($3.50-$4.50) is a good short smoke.

For folks looking for a good budget cigar, the Occidental Reserve by Alec Bradley (roughly $2 on CigarsInternational.com) is a sure thing.

If you have $20 burning a hole in your pocket, you may want to check out the Graycliff Professionale. It’s worth every penny and is good for weddings, bar mitzvahs, graduations—or if you’re trying to kiss up to your boss.

This story originally appeared in the Jan. 8 issue of UR Chicago Magazine. You can pick it up from a UR Chicago box in downtown Chicago or you can read it here.

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Piatto! Piatto! Italian spot gives Edgebrook a touch of Venice — with Chicago-style portions

By Daniel B. Honigman

With good food, good service and a comfortable yet refined atmosphere, Piatto seems like the type of place you’d find on Randolph Street. But it’s not, and Edgebrook may now have a new neighborhood crown jewel.

In a 75-seat, 1,000-square-foot spot refined enough for foodies and hipster couples, but not too pretentious for children, Piatto head Chef Maurizio Fonda serves organic pastas, fresh pizzas and generous seafood portions.

Since arriving stateside in 1977, Fonda has worked stints in California, New York, Texas and Florida, but has lived in Chicago since 1990. He’s seen all types of American diners, but is happy Piatto, which opened in August, is in Edgebrook. “It’s a neighborhood that has been positive, and I think we’ve been good for them,” he says. “Our customers like the standards, but they’re open to newer things we put on the menu.”

A five-year Stefani Group veteran, Fonda, a transplanted Venetian, has mostly eschewed Chicago-style heavy sauces, but he manages to serve wholesome food in a refreshing way. And it’s clear he has Chicago diners all figured out: He oversees a staff that seems to dote on diners like Italian grandmothers. (Not that I’m complaining.)

Fittingly, I can think of only four words to describe Piatto: Good. Comfort. Food. Lots.

If you’re for starting out a meal with some real comfort food, you’ll want a nice bottle of red wine to balance it out—something bright, but not too full-bodied, like the 2005 Conti Contini Sangiovese ($30). With this on your palate, you’ll be able to wrap your taste buds around some of Piatto’s hearty appetizers.

Both the funghi ripieni ($7), a massive mushroom served with sausage and breadcrumbs in a tasty wine sauce; and the Salsiccia con fagioli ($8), a grilled sausage served on a bed of white cannellini beans, diced onions and tomatoes, are must-tries. For couples, a heaping order of mussels ($8), served in a not-too-spicy tomato sauce, will more than suffice.

Piatto dishes out a bevy of individual- and medium-sized pizzas ($11-$15), as well, ranging from your basic margherita to the Quattro Piatto, which is topped with fresh prosciutto, artichoke, olives and mushrooms.

In the spirit of the season, I tackled one of Fonda’s specials, a super-tasty pumpkin tortellacci dish with shitake mushrooms and fresh herbs in a mascarpone cream sauce. The pasta was surprisingly light, with its savory flavors balancing out the sweetness of the cheese and pumpkin. But if you’re a fish fan, Fonda’s salmone bruschetta ($23), a plate of salmon in a bruschetta sauce, is a simple dish done well.

To round out your meal, Piatto carries a selection of desserts ranging from the adventurous fragole alpine ($8)—an Austrian-Venetian delight that features a serving of vanilla gelato, fresh whipped cream, strawberries and sugar drizzled in a sweet vinaigrette, topped off with ground black pepper—to your standard tiramisu ($7).

The restaurant’s old-world comforts extend to the washrooms, as well: The men’s room is festooned with a poster of the Rat Pack, and the ladies’ room is chock full of lotions and perfumes.

Piatto is a dinner joint, open each day from 5 to 10 p.m. If you’re planning on heading over, stick to a light lunch before, because you’ll be hard-pressed to leave the restaurant hungry. But this is a good thing, of course. Just be prepared to bring home a doggie bag.

Piatto is located at 5304 W. Devon (773/467-2000)

This story originally appeared in the Jan. 8 issue of UR Chicago Magazine. You can pick it up from a UR Chicago box in downtown Chicago or you can read it here.

Piatto in Chicago (You can check out this review on UrbanSpoon.)