We spotted them at Lillie’s Q (1856 W. North) last summer, and they’re serving drinks, cheese and even salads in them at Hoyt’s (71 E. Wacker).  Soon, they’re even going to be serving drinks in them at the elegant Café des Architectes in the Hotel Sofitel (20 E. Chestnut), where I recently had one of the finest French-influenced dinners I’ve ever had in Chicago; I cannot imagine how these serving vessels are going to “feel” in those surroundings.

It’s official: serving food and beverages in mason jars is officially a trend.

The thinking behind serving food and drink in mason jars is that it lends a downhome feel to the experience.

Experimenting with different serving vessels is cool, but I have to admit, I’m not that happy about slurping a drink over the glass threads or lip of a mason jar. It doesn’t help.  It doesn’t make me feel comfortable or “at home.”

And when it comes to eating other things out of mason jars, I’m fine with cheese or olives or pickles, but salads don’t seem to gain much…however, it is kind of nice to be able to see all the colorful ingredients in there, stacked vertically. At Hoyt’s last week, we had a dessert of chocolate pudding  and whipped cream with berries that looked beautiful in clear jar;  it is appetizing to be able to see all the ingredients in a dish.

I do not believe the mason jar trend has yet to hit Oak Park. Maybe in 2012 or 2113…

Have you spotted any restaurant trends in Oak Park or Chicago? Do tell, please.

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David Hammond

David Hammond, a corporate communications consultant and food journalist living in Oak Park, Illinois, is a founder and moderator of LTHForum.com, the 8,500 member Chicago-based culinary chat site. David...

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