Jon's 60-Minute Chicago Layover with Upscale Vegan Dining
Andiamo: (Chicago Hilton O'Hare) Chicago
O'Hare International Airport
(773) 686-8000
Jon and the pasta (photo: Chris)
Mommy-O and Daddy-O (photo: Chris)
Chris and Jon (photo: Mommy-O)
A gift from Mommy-O: home-molded heart-shaped chocolates (photo: Chris)
A blur of Jon; he had his flight (photo: Chris)
The Blue Line took Daddy-O and I straight into O'Hare, steps down a few corridors from the hotel lobby that's a floor below the restaurant named Andiamo where we met up with Mommy-O and got the table Mom had reserved for us.
Andiamo's menu includes the roasted vegetable and sun-dried tomato hummus wrap (mushrooms, onions, peppers and zucchini) Daddy-O enjoyed and a bruschetta starter; but despite having just one vegetarian pasta on the menu, they didn't have any trouble with my use of their menu as a vegan shopping list. They gladly tossed bowtie pasta with tender sundried tomatoes, small broccoli and baby zucchini sliced down the middle in olive oil and garlic. Of course, it was simple; but they knew how to make it tasty, so we rolled with it.
Jon went off to his plane just a bit after he sat down with us; Mommy-O gave both of us some of her signature heart-shaped home-molded vegan chocolates; and one of the Blue Line trains that always seems to be waiting at the O'Hare stop was ready to let me on for home. My stomach was full of warm crusty bread that we'd been lapping up olive oil and salt with before Jon came. A touch of salt is key to bringing out a bit more of the olive flavor; and with salt, Mommy-O told us, the oil doesn't taste so green.
O'Hare International Airport
(773) 686-8000
Jon and the pasta (photo: Chris)
Mommy-O and Daddy-O (photo: Chris)
Chris and Jon (photo: Mommy-O)
A gift from Mommy-O: home-molded heart-shaped chocolates (photo: Chris)
A blur of Jon; he had his flight (photo: Chris)
Andiamo's menu includes the roasted vegetable and sun-dried tomato hummus wrap (mushrooms, onions, peppers and zucchini) Daddy-O enjoyed and a bruschetta starter; but despite having just one vegetarian pasta on the menu, they didn't have any trouble with my use of their menu as a vegan shopping list. They gladly tossed bowtie pasta with tender sundried tomatoes, small broccoli and baby zucchini sliced down the middle in olive oil and garlic. Of course, it was simple; but they knew how to make it tasty, so we rolled with it.
Jon went off to his plane just a bit after he sat down with us; Mommy-O gave both of us some of her signature heart-shaped home-molded vegan chocolates; and one of the Blue Line trains that always seems to be waiting at the O'Hare stop was ready to let me on for home. My stomach was full of warm crusty bread that we'd been lapping up olive oil and salt with before Jon came. A touch of salt is key to bringing out a bit more of the olive flavor; and with salt, Mommy-O told us, the oil doesn't taste so green.
posted by Chris Brunn at 10:02 PM
1 Comments:
"but despite having just one vegetarian pasta on the menu, they didn't have any trouble with my use of their menu as a vegan shopping list.... Of course, it was simple; but they knew how to make it tasty, so we rolled with it."
i love it. totally completely classic chris.
~suj
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