A Final Toast to Iconic Chicago Restaurant the Cape Cod Room


In 1933, when the Century of Progress International Exposition was drawing millions to Chicago’s lakefront, a new restaurant opened just up the road on the Magnificent Mile. It was located inside a luxury hotel that attracted the well-heeled and well-known.

That restaurant is still one of Chicago’s best dining spots, but only for a few more days.

Thanks to our sponsors:

View all sponsors

The Cape Cod Room is closing on New Year’s Eve and with it go 83 years of lobster thermidor, Bookbinder soup and legendary diners.

We take a final look at the famed eatery.

BOOKBINDER RED SNAPPER SOUP

Preparation time: 40 minutes
Cooking time: 25 minutes
Yield: 8 servings

Soup base:

2 tablespoons olive oil

2 each, chopped: carrots, celery ribs, garlic cloves

1 onion, chopped

1/2 each, chopped: red and green bell pepper

12 crushed white peppercorns

1 bay leaf

3 tablespoons tomato paste

2 teaspoons each, chopped: fresh thyme, rosemary, cilantro

8 cups vegetable broth

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 tablespoon cornstarch

Salt to taste

Red snapper:

2 small onions, finely chopped

http://articles.chicagotribune.com/images/pixel.gif3 ribs celery, finely chopped

1 to 2 fillets (10 ounces total) red snapper

1/4 cup sherry

1. For soup base, heat oil in Dutch oven over medium heat. Add carrots, celery, garlic, onion and bell peppers; cook, stirring frequently, about 4 minutes. Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary and cilantro. Cook 2 minutes. Add 7 cups of the broth: heat to boil.

2. Melt butter in small saucepan; add flour and cornstarch. Cook, stirring constantly, 4 to 5 minutes. Slowly whisk in remaining 1 cup broth until roux is smooth. Add roux to soup base; cover, simmer over medium-low heat 20 minutes. Adjust seasoning. Strain through fine mesh sieve or cheesecloth; discard solids. Return broth to pot.

3. For snapper, heat water to boil in medium saucepan over medium-high heat. Add onions and celery; blanch until soft, about 3 minutes. Remove with slotted spoon; add to broth. Boil fish in same water until cooked through. Remove fish from water; flake very finely with fork. Stir snapper and sherry into soup base; heat through.

Nutrition information per serving:

Calories ............ 165 Fat ............ 9 g Saturated fat .. 3.3 g

% calories from fat .. 50 Cholesterol .. 29 mg Sodium ...... 1,075 mg

Carbohydrates ....... 8 g Protein ....... 13 g Fiber .......... 0.7 g


Related stories:

Tong’s Trains: The Surprising Backstory of a WTTW Favorite Lunch Spot

Dec. 1: Growing up with a Chinese restaurant on the first floor, an extended family upstairs and a killer train set in the basement. The story behind our neighborhood Chinese lunch place.


Inspector General: Chicago Restaurants Falling Behind on Health Inspections

Nov. 29: More than half of Chicago’s high-risk food establishments, which mainly include restaurants, were not inspected as frequently as required by city law in 2015, according to a report released Tuesday.


‘America’s Test Kitchen’ Launches New Cooking Venture

Oct. 13: The folks from “America’s Test Kitchen” are branching out and focusing their attention on the science behind good food. We hear from two of the key people behind the project.


Thanks to our sponsors:

View all sponsors

Thanks to our sponsors:

View all sponsors

Neighborhood: 
randomness