LINCOLN PARK — Last summer when the skeleton crew of White Oak Tavern & Inn were in the early stages of creating a menu, the chef asked David Castillo to throw together a batch of biscuits.
Castillo thought nothing of it and whipped up some simple country biscuits with the ingredients on hand.
About 30 minutes later when everyone took a bite, there was no question those biscuits had to make the menu.
"The awesome ingredients we had in house created something that’s just so flavorful and nothing we’ve ever had before," Castillo said.
[DNAinfo/Paul Biasco]
It was all about the locally sourced grains, milk and butter, according to Castillo, the pastry chef at White Oak Tavern.
Castillo's recipe is nothing special, just a simple family style biscuit he's been making for years.
"It's like the best milk that you can possibly get in Chicago, unless you have a dairy cow yourself and you are milking it that morning," Castillo said.
The biscuits are topped with preserves from the Green City Market or honey butter.
The restaurant, which is located in the former John's Place space at 1200 W. Webster Ave., just launched brunch service this spring along with sidewalk cafe seating at communal tables.
Chicago Reader food critic Mike Sula visited the restaurant in January and noted Castillo's biscuits in his review calling the three-option bread service something "you don't mind paying for" at $7 per person.
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