EPIC, a one-year-old American and French restaurant in River North, creates their version of the classic summer Italian bread salad, panzanella, year-round. They make it with cubes of their grilled, house-made fennel-raisin bread, shallots, currants, marcona almonds and broccoli rabe florets tossed together in a vinaigrette dressing. Executive Chef Stephen Wambach pairs the broccoli rabe side with chicken that is cooked under a brick. “Cooking the chicken under a brick makes the skin really, really crispy,” says Chef de Cuisine Jordan Wolf.
112 West Hubbard
Best of Chicago 2010