Post #474843 by rugbymatt on Wed, Aug 5, 2009 2:10 PM

I just posted the following on the Drifter's Den website:

I stopped by the Chicago Trader Vics while in the Windy City last month and found that the food indeed was improving. This is in no small part due to the enthusiastic efforts of the Executive Sous Chef, Hans Robert Aschbacher who also happens to be the son of the Executive Chef that Vic’s hired away from Smith & Wolensky. He is een working with folks at corporate to go back into the Vic’s recipie archives to and resurect old versions of dishes that have morphed over the years. Hans Robert has a genuine enthusiasm for Trader Vic’s and it’s history. I expect even better things on my next visit.

Adam and his bar boys (Beau, Octavio, and Mario) are keeping up their end of things as well. The cocktails were done well and with the proper skills so rarely found in bars these days. Again the bar staff exhibits the same enthusiasm as the kitchen staff when it comes to the Trader Vic’s brand. Also they are still looking to bring live bands (surf, exotica) in on some nights for the lounge.