well i just got done reading our first big review, from one of our city’s great publications, time out chicago, and i am just plain happy that david, and hopefully others, are ‘getting’ the food—and enjoying it for the most part.  for months leading up to the opening, one of the biggest interview questions was, “what type of food will you be doing?” which i always found very hard to describe.  local. spanish, italian. asian. ‘whole mouth happy.’ rustic american… all phrases that i have used…none of which i feel really describe my style in full.  in your face flavor and fun combinations?  maybe.  i still don’t know.  but having david tamarkin say, “she is not working within ccc’s (chicago chef’s community) framework so much as she is elevating it, moving it forward,” has got to be one of the best compliments i have heard.  so thank you, david.  always have wished i could sit down with reviewers and chat, to get their thoughts in person and to share mine, but alas they are secret diners who come in to experience what is going on without our knowledge so they can share their views without influence from those who create it.

i am sitting on my couch right now for the first time since we opened, taking a little much needed rest, and reflecting on what has been happening.  i am so grateful to all of the past scylla patrons who have come in to say hello and to welcome me back to the kitchen, so happy to meet ‘top chef’ fans who have come in to finally taste my food rather than just see it on tv, and so lucky to have such support from this awesome city full of foodies and fun lovers.  that is what this business is all about… having a good time while enjoying great company.  so, thanks.

also just have to shout out to my staff.  without the great people we found to make the goat happen day in and day out, nothing else would matter.  every time i visit a table i get word of how inviting and friendly and knowledgeable our staff is, and i love them all for that.  my kitchen guys work their asses off to help bring the menu to life and keep me entertained in the process (quite a bit of dancing and singing goes on amongst the craziness of cooking).

pretty sure the glass of wine i am enjoying is bringing out my sentimental side so i am off to enjoy some chicken chow fun and crab rangoon from chens.  then in the morning, i hit the market to try to get nick nichols from nichols farm to smile, and to eat one of the tasty fruit popsicles at seedling (made by jessie of black dog gelato) with my good friend peter from as i buy as many cape gooseberries as i can before they go out of season.

cheers to time out and to all of our guests.  and ps… i love the pizza.