This Week at . . . Vosges Haut-Chocolat

There are worse strategies for a growing niche food company than emulating Starbuck's. Like Starbucks before it, Vosges Haut-Chocolat presents an upscale image and is establishing itself by opening shops in premier urban neighborhoods. But the city hipsters who hang out in the type of neighborhoods Vosges inhabits require a bit more authenticity.

And Vosges is nothing if not authentic; the chocolate boutique presents a good example of how design impacts brand perception (aka street cred). A funky purple and white color scheme is complemented with vintage chairs and tables and the type of accessories you might find at a country flea-market. Every boutique is a little different because it has to be. Contrast this with Starbuck's or with Vosges's competitor, Ethyl's whose artificial decor is like visual corn syrup.

So this is my pick if you want a snack so sweet or just a little treat. Vosges Haut-Chocolat is located at 951 W. Armitage in Chicago's Lincoln Park neighborhood. For questions, call 773-296-9866.








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Feast for the Eyes . . . Great Lake

The Menu. Click to enlarge and then call to order. They're open tonight.

Everything about Great Lake is a bit strange and wonderful, like a David Lynch film filtered through a sieve and mixed up with some Andersonville goodness. I discovered them quite by accident just a week after they opened.


Great Lake also have a limited grocery selection with jellies, jams, coffee, cards and other misc. items. One gets the impression that this will change periodically.


Designed primarily for takeout, Great Lake does have a large dining table for those that want to eat in the kitchen.

It was Saturday morning, and my usual breakfast place, Taste of Heaven, was busy; I was starving, so as much as it pained me to forgo my fried egg sandwich, I listened to my stomach and decided to try something else.

Across the street on Balmoral, I saw a sign in the window of what had previously been an abandoned storefront. "Great Lake," it said, somewhat mysteriously, almost daring me to come over and learn more.

Other than a gauzy white curtain, there was nothing else in the window (they've since added some food and pizza items). As I tried to solve the mystery of Great Lake, the door swung up and a woman came out and offered me a menu; it was enticing - only 4 pizzas! This must be serious, I thought.


Couture? Top/Left. A plain white box hand-stamped and hand-folded.
Bottom/Right. Hand-written re-heat instructions. My ma doesn't even do this!

I know this is a design blog, but if you will, please allow me a few words about the food; Nick and Lydia do all the work, and they are serious about their pizza. I could see it as they worked, advising me that they'd just made some minor adjustments to the pizza I ordered. I had the #4, creme fraiche, bacon, onion and rosemary; it was chewy and salty and crispy, the rosemary and onion balancing each other against the creme fraiche. At first, I was telling everybody (to spread the word), but then I realized, it won't be long before I have to wait too long for my pizza, and I don't want that either . . . oh, the dilemma.

I've been advised that the #2 is also delicious. I'm sure they all are. I hesitate to write about them; I want them to stay in business, but I just know they're going to be busy all the time. They'll forget about me and revel in their newfound adulation. Get in there quick while there's still time.

Wait, the design, I almost forgot about the design. It's great, simple, deliberately scaled down, elegant in its utility, the focus where it belongs. This is a place for food and for memories. They also have a little shop with jams and jellies and cards and little seemingly random items, which is charming and wonderful.


They will take your order on this rad vintage phone.

A Feast for the Eyes . . . Doug Fir in Portland

During a recent trip to Portland, I stopped in at Doug Fir, an old motel that has been revamped in a vintage mod style. I loved the way they mixed stone, wood and mid-century furniture, suggesting a 60's era lodge.

I can overlook mediocre food if the design is great. At the same time, if the food is outstanding, the design starts to look a whole lot better.

Does restaurant design influence where you choose to eat? What are your favorites?