Benedict's La Strata struts its stuff in Crystal Lake
The rooster, that proud and colorful animal, is known among some circles as the symbol for passion, hard work and honesty. And, depending on where you live, you may even associate it with the early moments of dawn, long before you'd really like to be up.
At Benedict's La Strata in downtown Crystal Lake, it's nearly impossible to escape the many, many roosters decorating this family-run breakfast place (go on, try to count them) -- or to ignore their symbolism.
This is the second breakfast place the Pilafas family has opened, the first one being Benedict's Eggs and More in East Dundee. It seems that this particular brand of business model is definitely working its magic on the local (and not-so-local) patrons.
The food
A breakfast, brunch and lunch menu as abundant and creative as the one brandished by Benedict's La Strata makes you page back and forth saying things like "oh this!" and "no, no this, this!" Especially with choices ranging from about a dozen different kinds of Eggs Benedict, including a surf-and-turf creation with lobster and filet mignon and bearnaise sauce, or a St. Patrick's one, with corned beef and creamy horseradish sauce.
That's not to mention the hearty breakfast casseroles, frittatas or even Ms. Cyndi's cherry-stuffed French toast: egg bread stuffed with cream cheese and red tart Door County, Wis., cherries.
Choosing can be seriously hard work.
After a freshly squeezed and sobering (depending on how you look at it) mimosa, combined with fresh Intelligentsia coffee, our choice was clear: smoked salmon Eggs Benedict in one corner, and the goat cheese, artichoke and smoked ham strata (the other name for a breakfast casserole, literally meaning layers) in the other.
A light, though definitely substantial caper hollandaise sauce, tops the Benedict creation, providing just the right balance of tender smoked salmon on top of toasted bagel halves with a touch of cream cheese.
The dish-defining eggs sit atop the pile like kings, poached to a pierce-runny perfection and faring resoundingly better than their counterparts in more expensive places, which sometimes have the audacity to show up at your table hardboiled.
The casserole is a meal that could last you the whole day, especially if you visit the restaurant around noon. It's almost comparable to a (really) deep dish quiche, with all sorts of culinary goodness like artichokes, parmesan and herbs.
Together with eggs, whipping cream and sourdough bread, it's all mixed in and bakeduntil gently firm, and yes, it's very, very good. Dare your grandma to make one as good as this.
A savory mood dictates desert in the shape of the quiche du jour -- freshly baked with spinach and bacon -- and by the time the crust is reached you are blessing the chef, his relatives and their friends, vouching to come back with a vengeance and bringing everyone you know.
The experience
Benedict's is not only on the brink of success, but its popularity is already apparent after only being open a few months. The owners are planning to add a dinner menu (Italian-leaning) and a full-service bar, with an extensive wine list.
We hear dinner service will initially start on Thursday, Friday and Saturday nights (the restaurant is about two seconds away from the performance arts theater), but we have a feeling that opening its doors all week from the time the rooster crows till the time he's fast asleep will only be a natural and quick development for La Strata.
40 N. Williams St., Crystal Lake; (815) 459-6500
Hours: Monday through Sunday from 6:30 a.m. to 2 p.m.
Meals served: Breakfast, brunch, lunch, soon dinner
Alcohol/bar: Champagne; full-service bar to come
Credit cards: All major
Carryout: Yes
Children's menu: No
Entertainment: No
Outdoor seating: No
Reservations: Yes
Dress: Casual
Parking: Strip mall parking
Average entree price: $6-$8