In celebration of the season, noted chef Eddy Thretipthuangsin (Chef Eddy T) has launched a new spring/summer menu at BITE by Eddy T – his Oak Lawn-based eatery. I was invited in to sample the new additions as well as chat with Chef Eddy about his thoughts behind the new menu.
While the space was beautiful, dinner service was quite quiet. We had a 6pm reservation and were one of two parties until well into our dinner. Despite all that, BITE served up consistently delicious dishes and the waitstaff was attentive and warm.
Let’s talk about the food, shall we? Starters range from Grilled Shrimp Pickled Vegetable Slaw, Gochujang Lamb Chops Cilantro Soy Glaze, Garlic Purée, Curry Onions, Mâche (Korean condiment similar to BBQ sauce) to mini Lamb Chops with a Cilantro Soy Glaze, Garlic Purée, Curry Onions and Mâche. The shrimp was really flavorful and combined with a sour pickle slaw and the bite from the Gochujang. I loved the different textures too. A favorite at BITE, the lamp chops were formidable and grilled to perfection. The glaze really added a depth to this dish and took on the meatiness of the chops. To note, the ‘house salad’ at BITE is atypical and includes Field Greens with Red Onion, Cherry Tomatoes, Cucumber, Goat Milk Feta topped with House Dressing.
Spring friendly mains were aplenty as well. One dish wee settled on was a Miso Truffle Salmon Polenta, Brussels Sprouts, Wild Mushrooms, Butternut Squash atop Miso Truffle Cream. It was a balance of flaky, light fish and delicious truffle complements. The seasonal Korubuta Pork Tenderloin, Garlic Smashed Potato and broccoli rabe was my favorite. Pan seared and packed with hearty seasonings, it was a comforting dish that explored the bevy of local ingredients to choose from.
Need something sweet? We loved the ‘Deconstructed Snickers Semifreddo’ and the pineapple upside down cake topped with a ‘pineapple flower’.
