Photo Credit: Victoria Kent
July 8th, 2016 | Carey Jones | Food & Wine
Where: Beef & Barley, Chicago
What: A PB&J is a classic belly-filler at any hour, but it gets a major upgrade at Beef & Barley, where chef Cecil Rodriguez coats brioche in a créme anglaise with Combier and orange bitters, with peanut butter and strawberry jelly, all baked bread pudding-style. It’s crisped up on the flattop and topped with fresh whipped cream — an appropriately decadent accompaniment.