Region

  Well another week raced by and Friday night Ginger and I, along with our friends Trey and Barb, went to a three year old restaurant.  I had noticed the sign a couple of weeks back while driving down HWY14 between Barrington and Fox River Grove, Illinois.  I looked it up on line and was immediately intrigued by an interesting and eclectic menu.  I like to try new places and I tend to look for non chain restaurants and this certainly met the criteria.  After a day of golf for me and Trey and Mahjong for Ginger and Barb we drove the 15 minutes to Region Kitchen and Bar located at 718 W. NW Highway in Barrington, IL. 

We walked past the outdoor seating, which was empty except for the covered patio area… probably because it was a cool evening with the threat of rain. All the servers, hosts and bartenders were masked per COVID Illinois and Lake County guidelines.  We were seated immediately and offered cocktails and menus as well as specials for the evening.  I had a Johnny Walker Black on the rocks, Trey had a bourbon on the rocks (Buffalo Trace I think) and Barb had a martini with bleu cheese stuffed olive... Ginger had her, now typical, club soda and lemon.  We tossed around the idea of appetizers and each couple ordered an appetizer to share but I also asked how many pieces of bacon came with an order of "Clothesline" bacon and it was a perfect four.  I ordered that as well. Ginger and I split bellwether ricotta described as rustic crostini, peach chutney, arugula, prosciutto, smoked-local "heaven's honey" and fried almonds.  Barb and Trey split a BLT iceberg wedge with bleu cheese and garlic croutons while we all shared the "Clothesline" Bacon which is a candied thick cut smoked bacon.  The bacon is exactly as described served on a line suspended between to wooded skewers and attached to the line with clothes pins.  The crostini is served as expected and with the desired crunch and the peach chutney coupled with the smoked "heavens honey" is absolutely delicious and Ginger and I praise the taste and agree this dish is perfectly comprised...noting that we wouldn't change a thing.  The candied bacon unfortunately is a disappointment as I have had similar dishes in the past and the bacon is normally cooked through and crisp.  This bacon was limp and not the mouth feel I expected. Barb and Trey enjoy their salad and also liked the bacon but agreed that it was too limp. We placed our orders for main dishes.  I was having a difficult time making up my mind...all of the offerings looked so good.  Barb ordered praline encrusted walleye with pork belly Brussel sprouts, honey crisp apple and whipped cauliflower.  Trey ordered jumbo shrimp and scallops with white cheddar grits. Ginger ordered the Hawaiian Ahi poke bowl with avocado, cucumber, edamame and wakame (seaweed) and I ordered the beef short rib with root beer BBQ glaze and boursin whipped potatoes with tempura onions and port wine bordelaise. 

Our server immediately placed the order.  Time seems to not pass at all as usually happens when people enjoy a night out with friends as we continued our  conversation.  Dinner arrives very quickly it seems and presentation is outstanding. Trey has a bowl with grits on the bottom and shrimp and scallops arranged just so. Barb has a plate with a sizeable walleye filet with just the right amount of crispy crunch of the pralines while Ginger gets a bowl with mounds of shiny morsels of fresh tuna decorated with avocado on black rice.  My bowl has a 12 ounce beef short rib perched on a small pillow of bousin whipped potato and tempura onion strings tucked beside it.  The short rib is fall apart tender... a poke of my fork and I am able to shred it perfectly and it simply melts in my mouth. it is as good a short as I have ever had.  The root beer BBQ glaze is a perfect foil to the whipped potato and a perfect bite is all the elements on a single forkful. I am blown away with the flavors.  Ginger is equally happy and impressed with her poke.  Trey likes what he is experiencing as well and Barb offers everyone a bite to confirm her dish is good too.  I eat every single morsel and actually consider using my finger to wipe the inside of the bowl to get every bit of the sauce.  Trey's bowl is empty, Ginger's bowl is empty and Barb is the only one who decides that half of her fish must go home with her and makes room for dessert.

Ginger and I split an order of the warm cinnamon sugar doughnuts with vanilla bean ice cream and hot espresso pored over the ice cream.  I frankly forgot what Barb and Trey ordered but they split a dessert as well. The doughnuts were warm and served with the cold ice cream they made a great pair.... Frankly a great conclusion to a fantastic meal. 

From start to finish my expectations were met or exceeded. The chef is a master of the menu.  He has put together flavors, textures and just downright delicious meals from imaginative appetizers, salads, sides to creative mains that pull you in and make the dining experience one you will remember.  I would never have found this restaurant had it not been a passing glance at their sign right near the entrance of the complex that the building resides.  I'm glad I saw it, I'm glad I looked it up and I'm glad we made reservations with our friends.  Truly a top shelf restaurant with great food, great service and ambience.  This can be a special occasion destination restaurant or a weekly staple for foodies.  I hope this place stays around for a long, long time.