Aug. 21--Pilsen may not be the first Chicago neighborhood that comes to mind when you think of beignets, the deep-fried puff pastries that originated in France and have since become synonymous with New Orleans. Yet you'll find some of the best in the city at Pilsen BYOB cafe Azul 18, where they are battered, fried and puffed to crispy-on-the-outside, fluffy-on-the-inside perfection.
Owner Jose Cruz recommends starting your meal with a warm batch of these made-from-scratch beignets ($4), plated with a medley of Nutella, chocolate and raspberry jam dipping sauces. The dish is designed to come out of the kitchen quickly -- fry and go -- so you can dig in while cooks labor over your main course.
Unlike at New Orleans' famed Caf頤u Monde, Azul 18's beignets are served without a blizzard of powdered sugar on top; this is where those decadent, house-made dipping sauces come in. Break off a fluffy piece of pastry, dunk into all three of the sauces, and take a bite. A symphony of flavors -- tart fruit jam, rich milk chocolate and savory hazelnut cascading over sweet fried dough -- awaits. 1236 W. 18th St., (312) 285-2964, www.azul18chicago.comhttp://azul18chicago.com.
Leah Pickett is a freelance writer.
