CheekyChicago

If you know me, talk to me, hang out with me, or read my articles, you know that I am in love with Pops for Champagne. Like, in love in love.  Love it like my heart pops a little every time I walk in and see the sparkly bar and large, plentiful bottles of Champagne.  It’s like they’re calling my name…..Erica, Erica…

People don’t necessarily think of Pops as a foodie destination, but I have been fortunate enough to taste the menus of two Pops chefs – predecessor Andrew Brochu and his very competent successor, Christopher Walker.

I highly recommend trying Christopher’s new menu, paired brilliantly with bubbles by uber-intelligent Champagne expert, Gregg Angelbrandt.

As if there’s anything better in the entire world than starting an evening (or ending one) with Champagne and oysters…the Shikogui Oysters with black pepper-shallot marmalade were some of the best I’ve ever had.  So good, in fact, I tried to replicate them at home the following evening.  Although jarred marmalade from Whole Foods was a worthy competitor, the Shikogui/black pepper-shallot marmalade combo at Pops has no real competition, especially when paired with the Louis Roderer Carte Blanche Demi-Sec.  We continued our seafood appetizer orgy with the Peeky Toe Crab with green curry tapioca, cucumber, honey, and Thai basil (paired with the Jean Vesselle Brut Reserve) and the Suzuki Sashimi with olive oil, kabosu juice, espellette pepper, and sake (paired with the Philiponnat Royale Reserve Non Dose).  The former tickled my tongue in ways you wouldn’t believe.  My dinner date and I were beyond impressed.

After the cold plates came the – you guessed it – hot plates.  The Crispy Pork with caramel soy, pickled peppers, savoy cabbage, and cilantro (paired with the Jac Quesson Cuvée N° 733), the Fresh Pappardelle with asparagus, basil, and ricotta (paired with the Jean Vesselle Brut Reserve), and the Roasted Wild Banana Prawns with chorizo-sherry bouillon (paired with the Good Harbor Moonstruck Blanc de Noirs from Michigan) was a triumvirate of flavor, progression, and taste.  I would be hard pressed to choose a favorite, but the Italian in me loves a good Papperdelle.  I think Mama Levin would even be impressed.

And a cheese plate is never just a cheese plate.  They can be big or small, simple or complicated, creamy or solid, exciting or boring, with-kickass accompaniments or without-.  The Pops for Champagne cheese plate is big, complicated, creamy, solid, exciting, and served with kickass accompaniments.  With 15 cheeses to choose from (and 11 charcuterie options if you choose to pair your dairy with a side of way-above-deli-quality meat), you are in hog (and cow!) heaven.

Foodies, beware: this is not your average Champagne bar.  It’s an above average Champagne bar with an eclectic, well-planned, and impressive menu.  If you’re hungry and thirsty, choose to pair your food with some bubbles instead of wine.  You won’t be disappointed.  Chris Walker and Gregg A., you can pop my cork anytime.