A chim-choo-ree is a bird. This fact has escaped the attention of the editors of the Oxford English Dictionary, which is odd, since they are usually very careful. Worse, and unforgivably, all the online databases of bird species that I can find missed it.
But the opening lines of Emily, by American harpist and songstress Joanne Newsom, are "The meadowlark and the chim-choo-ree and the sparrow / Set to the sky in a flying spree". Of the rest of the song I make no comment other than to say it is 12 minutes and 22 seconds long.
The waitress at Chim Choo Ree, the restaurant (there is some confusion about whether it is hyphenated or not) gave me the Newsom connection when I asked her about the provenance of the name. I had assumed it came from the chimney sweeps' song in Mary Poppins, but that's "chim cheree" evidently. My informant was silent on the question of why a Hamilton restaurant would name itself after a song by a Californian folk musician, but seeing that one wall is dominated a poster of a Victorian woman riding a bicycle on a tightrope and another by the destination roll from a Dunedin bus, it's safe to say that there's a certain randomness at work in the cultural references.
But there's nothing random about what's going on in the kitchen. I was at Chim Choo Ree, with the Professor's sister and her bloke, because I was in Hamilton on business and wanted to check out the third of the city's best-regarded restaurants. Mat McLean's Palate, now moved to a riverside position, set a standard that Victoria Street Bistro doesn't really come up to. But the food that comes out of chef and co-owner Cameron Farmilo's kitchen at Chim Choo Ree is tasty, generously portioned, and full of smart twists on familiar ideas.