As I walked through the huge, blue doors and stepped into Social on State, I found myself surrounded by rustic exposed brick, a chic ambiance and a space boasting an expansive bar. With the Cubs game on every screen and DJ Snake playing in the background, Social on State created an upscale experience while still maintaining a casual, buzzing atmosphere.
There was a wide selection of dishes for Restaurant Week, with plenty of vegetarian and gluten-free options on the menu. The menu also gets you a deal, with a flat rate of $25 for any three tapas from its menu. As a tapas restaurant, Social on State is characterized as serving small, savory dishes. Every dish on the menu looked as unique as the atmosphere and equally as delicious.
I first sampled the Mexican chicken tacos and the ahi tuna poke bowl. Never being a fan of seafood, the tuna bowl was a surprising delight. The bowl was a delightful combination of crisp seaweed, soft rice, avocado and tuna drizzled with a sriracha aioli sauce, giving it a kick to top off the dish.The tacos featured a unique layering of the savory tastes of smoked chili aioli, queso fresco and cilantro lime slaw. Although delicious, the Mexican chicken tacos lacked the unique nature of the other dishes, but they was delicious all the same.
After the first round my growing excitement and rising expectations were met as I sampled the macaroni and cheese and stuffed acorn squash. The macaroni and cheese was bursting with flavors of smoky gouda, and the depth of its unconventionally cheesy flavor makes it a must for Social on State.
The dish itself was served in a bowl overflowing onto a small plate below, making for a mouthwatering presentation. The stuffed acorn squash was topped with crunchy, toasted pumpkin seeds which paired perfectly with the smooth, smoldering squash, fluffy rice, leafy broccoli rabe and fried sage. The squash, gluten-free and vegetarian, was a trendy, healthy option for those looking to be more health conscious.
For dessert, I sampled both of Social on State’s available options on the Restaurant Week menu, the Nutella cheesecake and pumpkin pie mousse. The Nutella cheesecake, composed of a decadent chocolate-hazelnut ganache, was topped with graham-cracker crust and Ferrero Rocher. Each bite continued in awe of the heavenly chocolate goodness.
The pumpkin pie mousse was perfect for the fall season, enticing to every pumpkin-spice lover. The airy mousse topped with gingersnap cookie crumbs, Rumchata whipped cream and crystallized ginger made for all the sweet taste of autumn.
Social on State proved a must-stop for Restaurant Week, serving up unique dishes packed with flavor and decadence. Whether you’re looking for a try something entirely new, or want a tasty twist on a comfort food, the Social on State is where to find it.