At Daisy's Po-Boy and Tavern in Chicago's Hyde Park, James Beard award-winning chef Erick Williams makes New Orleans-style sandwiches and gumbo. louisachu has a review.
The alligator po’boy at Daisy's Po’boy and Tavern in Chicago's Hyde Park neighborhood on Nov. 15, 2022.
“The reason why the words are capitalized in Daisy’s and Po-Boy is because the sandwiches are so stuffed,” Williams said. “They needed to be big and bold, just like the sandwiches and flavors.” “I’m very intrigued, informed and motivated by how food travels and how it changes, based on accessibility and climate,” Williams said. “Part of my practice is paying homage to the Great Migration.”
The fried oyster po’boy may be the best among nine currently available. Most are dressed traditionally with lettuce, tomato and mayo, plus pickles they make with a snappy kick. All the seafood gets barely flash-fried, and the mollusks hold their briny character exceptionally well. “We’re a meat-and-potatoes kind of town, so we like a little bit more roux,” the chef said. “Gumbo is thinner in New Orleans.”The banana pecan bourbon toffee cake looks like a toothache in the making, but it’s a complex take on pralines that’s shockingly not too sweet. A technically thrilling dark caramel sauce smothers beautifully roasted nuts and a cake that approaches a bread pudding. Lovely housemade vanilla ice cream gilds the lily.
Daisy’s offers a different outlet, and fried chicken available by the half and whole. It is crunchy crusted, deeply flavored and tender to the point of perhaps being too much so for my taste, possibly from the brine or pressure frying.were well-baked, but surprisingly inconsistent. Each one of five I had came out in a different color, from pale cream to singed brown.And the alligator meat finally arrived. Fried like the other seafood, like a lot of exotic meat, it just tastes like fishy chicken.
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