When you think about food from Germany, Austria and Switzerland in the winter, you think heavy dishes and hearty portions. That’s the approach one couple is taking at their revamped restaurant, where they used to focus on barbecue. They still use the smoker, as well as the live fire, and the cooking is way more interesting than just a pot…
When you think about food from Germany, Austria and Switzerland in the winter, you think heavy dishes and hearty portions. That’s the approach one couple is taking at their revamped restaurant, where they used to focus on barbecue. They still use the smoker, as well as the live fire, and the cooking is way more interesting than just a pot of fondue.
It’s the owners’ Alpine heritage that inspired a name and concept change to Dorothy’s Bistro, on the western edge of Logan Square. There’s stuffed squash being grilled on the open hearth; dry rubbed ribs sprayed with Worcestershire and honey to balance the smokiness, and a willingness to cook exclusively from these cold weather climates.
“It started as my love for cooking over open fire, with both myself and my wife’s heritage,” said owner Brian Bruns.Get Chicago local news, weather forecasts, sports and entertainment stories to your inbox. “We have a mettwurst, which is similar to an ‘nduja; then the other one we have is a knockwurst,” said Bruns.“A pork belly that’s been cured for 10 days, we butterfly it open and we stuff it with a mettwurst, which is a fermented sausage. We then roll the whole thing back up, and smoke for about six to eight hours. It’s kind of somewhere between bacon, pork belly and like a pork chop,” he said.
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