I enjoyed it all but my favorite was the perfectly cooked sea bass, which broke into moist flakes with just a touch of the fork and paired wonderfully with the tequila tamarind ancho chile sauce. The food was innovative, distinctive and delicious - and the ingredients were top-notch. I really enjoyed this meal because not only was it created especially for us, but it really captured the spirit of what Flamingo's is all about. Sweet corn flour doug tamale canario with vanilla ice cream and guava compote listed on menu as "rice flour" but after chatting with chef, I'm fairly certain it was corn.Ĭhef Jorge (left) and his kitchen brigade Pumpkin seed crusted Chilean sea bass with huitlacoche mashed potatoes, caramelized chayote and tequila tamarind ancho chile sauce Pan roasted pork tenderloin with chili mulato port wine porcini mushroom sauce, cajun oven roasted mashed sweet potatoes and verdolagas
Grilled cactus masa boat huarache with chile adobado I just regret going after the GNR comment period had ended. If I find myself in the area again around a meal time, I would happily return to Flamingo's. I'm not sure I would make a special trip out of the city for Flamingo's, but I'm a lazy, lazy man so take that for what it's worth.
Dessert was a nice and juicy slice of tres leches cake. I liked her shrimp, but I liked my mahi mahi better. The wife had shrimp cooked in a tequila/butter sauce. For my main I had the mahi mahi, crusted in crabmeat, and served with a lobster chipotle sauce. We started with tostadas piled high with wonderfully fresh crab mixed with avocado, jalapeno, and some other stuff that I'm not remembering right now. I'm glad we went because we had a fantastic meal. We had tickets to a show last night in Des Plaines, so I thought this would be a good opportunity to check out Flamingo's (which was just a short couple of miles from the theater).
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