Crispy Grilled Cheese
There are two schools of thought on grilled cheese. The classic, that involves a Kraft processed product, white bread, tomato soup, and a return to our childhood. Then there is the new wave: call it farm to table comfort food, if you will. Ten Mile High, a reasonably new and neighborhoody spot just off the campus of Northwestern University, has mastered the mash-up of the two. They put some very tasty fromage to work, including white cheddar, mozzarella and provolone, but that does not prevent the sandwich from achieving the requisite goo factor. The a-Ha moment though, is the gruyere crust, which I am yet to figure out how they accomplish, but it gives the sandwich a tangy zest when you chomp into that grilled country bread. The hand-ripped look of the finished product feels vaguely European in a good way and while they are happy to serve you fries, their broccolini is so darned garlicky and oily and crunchy and good that it actually goes well with the dish.