Arturo'sCoq au Vin - Chicago
TOP "CALIBUR"

he first stop in my quest for Excalibur owners establishments was in Chicago at Arturo's Coq au Vin, located at 1400 North Lake Shore Drive in one of Chicago's fine old apartment buildings. I was greeted by the owner, Arthur Ehrlich, who is one of the finest hosts and most congenial restaurateurs I have had the pleasure of dining with.
    Arturo's Coq au Vin is a rare establishment whose owner prides himself in giving his patrons friendly personal service and using only absolutely fresh ingredients for all menu items . . . which, by the way, are cooked from scratch.
    A tour of the kitchen revealed a 20 gallon stock pot that wafted an aroma that would tease even the most stringent of dieters. Chef David Corral uses its contents to make many of the sauces and soups, and proudly claims he doesn't known how to use a microwave nor does the restaurant own one.
    The menu is made up of a taste tempting combination of Italian and French specialties. The most requested item on the menu is the Coq au Vin, which is chicken in a wine sauce served with Spanish rice and mushrooms. Another favorite, and one for which Arturo's is famous, is the Roast Long Island Duckling served with a tangy wild cherry sauce and wild rice. But . . . my personal choice is the boneless Cornish Game Hen with wild rice dressing and a magnificent cherry sauce.
    The pasta is cooked to order and my favorite is Spaghetti Carbonara, which is Arturo's secret recipe . . . but, because he is a good friend and Chef David Corral got tired of making it for me, Arturo gave the recipe to me and I would like to share it with you.

Ingredients:
1/4 pound spaghetti
1/4 cup thinly sliced prosciutto ham
Olive oil
One egg, beaten
2 T melted butter
1/4 cup freshly grated
        parmesan cheese

Place spaghetti in very hot water and cook for 7 - 8 minutes. Strain and place in hot casserole. Saute prosciutto in olive oil until browned. Toss with spaghetti. Stir beaten egg into ham and pasta mixture. Stir melted butter and parmesan cheese into pasta mixture until well blended.

Serves one.
Bon Apetite!

    The Italian specialties feature many different types of pasta, all freshly made for the restaurant. The Ravioli is hand filled and cut by a little old lady in Kenosha and sent daily to the restaurant. The veal dishes are prepared with only the finest of prime veal and the beef items are prime also. Vegetables and fish are delivered fresh daily.
    Selecting a good bottle of wine is no problem at Arturo's. A most impressive wine list of imported and domestic vintage wines and champagnes is available to complement your dining  experience.

Arturo's love of wine is evident in the words he chose to in- troduce his wine list, "Wine is an in- spiration ... it is possible to make endless combinations of food and wine, but you and only you can discover new ones! Wine and food have a natural affinity for each other; the results . . . that which the Gods enjoy!"
    Arturo's Coq au Vin has no dress code, all major credit cards are accepted and there is ample parking at 1350 North Lake Shore Drive. Arturo's is open Monday through Saturday from 5:30 until midnight. For Chicago area residents, Arturo's Coq au Vin is available on Sundays for receptions and private parties and believe me the at- mosphere lends itself neatly.
    Arturo's Coq au Vin features a warm intimate atmosphere, prompt courteous service and superb cuisine. Arturo likes to say his restaurant is "Chicago's best kept secret," but I encourage you to make reservations.

Arthur Ehrlich, owner of Arturo's Coq au Vin, pictured with a Series IV Phaeton in front of his restaurant.