BackStage Bistro

Ok, I'm all for supporting students but I don't know about BackStage Bistro.
This is a resto that is supported and staffed by the culinary students of teh Illinois Institute of Art. So, I offer my thoughts on my experience at BB keeping in mind that their graduates will be out in the field sooner rather than later and constructive feedback can only be a good thing for them and us!

Ambiance: First impression - A little stale. Given that it's a institute of higher learning where there are students supposedly filled with high energy and creative juices, BB was just flat out anything but. The stark tiling and half-walled windows to the kitchen dressed this smallish dining area.  The clothed tables topped with fresh flowers and formal napkins gave you a sense that it was more about teaching the students how to fold napkins and set silverware vs. actually trying to communicate any sort of "ambiance" for BB. Suggestion: Lighten the place up with paint, some of kind character to match your menu. Try casual dining atmosphere reflected in the design of BB to bring out the higher energy of the students.

Service: We were greeted by a pretty confident and cheerful host who happily shared the vision and purpose of BB. Appreciated that. Our main waiter was a little less confident who didn't quite project and explain the dishes very well. The other waiter was a more knowledgeable and attentive to certain details of the service. Everyone was super polite all the way around but felt like overall it was still a bit half-hearted. Attention to details and fully executing the service from start to finish are things that could use improvement. Suggestion: students could benefit from more front of house training, especially if you are not sure if you have capabilities to split a check.

Food quality: For what you pay, it's a bit tough to justify spending that much of your dime to support the cause. I decided to try a typical Japanese dish - chicken katsu (panko breaded chicken) with macaroni salad and rice. The Uncle Ben's-type rice was cooked unevenly and the chicken was bland. When I brought the rice to their attention, they did bring me another plate of more evenly cooked rice. It's just wasn't the right rice to pair with that dish in the first place, though I appreciated the make-up effort to make me happy! My friend's slider and fries were average. The amuse bouche was a nice touch - seasoned pork topped with guac and onions on a bite of corn tortilla. Just sort of a mish-mash of a menu that didn't really come together.
Suggestion: Engage the student in designing a menu that has a focus and rotate that from quarter to quarter.

Located right inside the school right off Wabash and Lake, don't think many people know that it exists. There's no BB sign so you probably walk by it all the time and didn't know it! Not sure I'll be back but am appreciative for the experience. Best of luck to the grads!

I've wanted to try Backstage Bistro for a couple of years, but its inconsistent schedule made it difficult. But, knowing that I had tickets for The Goodman theater, just two blocks away, I called for reservations and was able to go last night.

This is a great place for good food in an "almost 5 star, white table cloth" environment.  Almost because the staff is all students and they are still learning.  But they seem to be trying harder than most to provide an exceptional dining experience, and their enthusiasm makes it a unique experience.

We were thrilled with the wide variety of choices on the prix fixe menu.  In fact, there were two complete different prix fixe menus this week. One was a Latin/Caribbean style set of choices, and the other was Middle Eastern.  My wife tried the Latin side while I went with the Middle Eastern. We were both pleased.  For a very reasonable price, we could choose either an appetizer, entree and dessert, or 2 appetizers and an entree.  And both menus offered a wide variety of choices for all three courses.

I couldn't make up my mind about the appetizers, so I went with the sampler of the 6 appetizer choices.  It was a very generous plate of delicious dishes.  The "falafel flapjacks" were most memorable - reminiscent of potato pancakes, served over tahini and very tasty.  There was also hummus and pita (I'd say the hummus lacked a bit of energy and more garlic would have helped), a bean salad, and eggplant salad, and a roasted pepper dip that was excellent..  The six tastings were each almost enough for a single appetizer at some restaurants. This was a very generous appetizer offering, offering a good view into the kitchen's capabilities.  There were some ups and downs.  The eggplant salad was wonderful.  The bean salad a bit bland.

My main course included 2 grilled lamb chops, and a lamb shank, served with a Mediterannean sauce, and served over couscous with almonds. The chops were done just like I had ordered - medium rare - so they were juicy, tasty, and full of flavor. The meat almost fell off the shank - as it should - but there might have been a bit more fat than there should have been.  The braised shank was perfectly done, and tasted great.  

My dessert, a Mango rice pudding, was a bit disappointing - lacking the flavor of a good Greek rice pudding, and not quite incorporating the great flavor of the mango.  Other choices on the menu, including a torte, and a cake, probably were better choices.

My wife enjoyed her Latin choices - and the shrimp stuffed red snapper looked really good.  Her plantain/shrimp appetizer again looked good - but I didn't get a taste.

Our waitress was energetic and caring - great combination.  She was very knowledgeable about the menu and more than willing to explain the items - and sharing her recommendations. She was also the creator of the evening's special drink - an orange juice and brandy delight which my wife enjoyed.

I chose a flight of 3  2.5oz  glasses of wines - a riesling, a sauvignon blanc, and a Malbec, that went very well with my dinner.  I only wish that the menu said more about the wines than just their variety - I don't know the vineyards and can't go buy the Malbec, which was very good.

Overall, for the price, Backstage Bistro is a very good value in the valley of high priced, sometimes very stuffy food palaces in the loop.  The atmosphere is pleasant and could probably be warmed up a bit with some art, but the open views of the working kitchen and classroom kitchen makes it unique.  We did find it a bit awkward that a lot of the "staff/students" were standing around talking in
the dining room - not something one would find at true first class restaurants.

Overall, we were fully satisfied by the dinner and walked over to the Goodman very happy and planning a return visit.  If you go, don't expect the same service or consistency that you would at Everest or Tru or Charlie Trotter's, and allow a little slack.  You won't pay the same extreme prices, but you'll know where some of the people working on those first class dining establishments started.

I had been meaning to go to Backstage Bistro for years, but for whatever reason I never made it there even though I literally worked a block away from there years ago.  This place is entirely run by cooking school students trying to get their recipes right as well as hospitality training- hosting and waiter service.  The waiters were a little awkward at times but it was actually refreshing; they were trying their best to make a good impression.

I had what I think was gumbo to start which was good and artfully displayed although a little on the salty said.  The fish tacos were fantastic and very filling.  I went for lunch and had initially declined dessert, until the waiter said dessert would be FREE! really?  I have only gotten that on my birthday at a few restaurants, but both of us got free and very good chocolate mouse cake with a crunch.  The ambiance was very nice and the price was exceeding reasonable for the quality of the food and the surroundings.  

One last nice quality- we got evaluation cards with ratings (5 good, 3 so-so, 1- not so good).  I probably gave all 5s or maybe one 4.  If only other restaurants had something like this with the check.  I will be coming back when I get a chance as the hours for lunch and dinner are limited and this place is only open during school semesters.