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Got reservations to this Chicago Magazine named Best New Restaurant in Chicago 2012, but made them before the hype hit the stands. The restaurant is incredibly small - only 34 seats. Very quaint, but nice because the tables weren't smushed together. And it was well lit, no need for straining to read menus or to see the beauty of the food. Another bonus was they have a small parking lot behind the restaurant, which is a huge advantage for us suburbanites. Service was friendly and efficient, beginning with the greeting from Chef Chris Nugent's wife.
We did the 8 course tasting menu. Very pleased with the food, amazingly beautiful plating:
Amuse Bouche:
roasted golden beet with goat cheese and cucumber mignonette
perfect first bite for the meal
1st course:
lobster/scallop/licorice root/curry
The scallop was perfectly cooked, the sauce was flavorful, but this was our least favorite course. Not that it was bad, but scallops are not Sue's favorite.
2nd course:
sunchoke soup/potato/shrimp/truffle essence
Amazing truffly aroma - the potatoes were so uniformly cut it was like artwork. The shrimp was perfectly cooked and the flavor and texture of the soup was incredibly creamy. The gougeres on the plate was amazing. If it wasn't 100 degrees outside, it would have been an excellent course.
3rd course:
arctic char/morel/english pea/espelette
One of my favorite courses - the arctic char was perfectly cooked, the plate was beautiful, the flavors were fantastic
4th course:
duck breast/spiced beluga lentils/ginger/compressed apples
Incredibly French tasting, great flavors, great textures. The apples were wonderfully crisp and tart
5th course:
angus beef/heirloom carrots/goosefoot/cumin/shallot jus
Another beautiful dish. perfectly cooked beef, carrots done three ways, including a carrot gelee globe at the end. Amazing!
6th course:
crispy goats milk cheese/lemon balm/red pepper/balsamic
Something that sounds and looks so simple, but was wonderfully balanced and tasty.
Intermezzo:
Yuzu/pomegranate/beet juice/olive oil
Wonderfully refreshing, sweet and tart at the same time. Perfection.
7th Course:
passion fruit/coconut/lime/vanilla cremeux
crisp cookie on the bottom, creamy texture on the vanilla creme. Various gelees on the plate, including mint flavored
8th course:
chocolate/sea beans/orange/port wine
so yummy! LOVED the pickled sea bean for the contrast in texture and flavor
Final surprise:
Unexpected final send off - like an amuse bouche at the end of the night.
ground cherry/dark chocolate/nuts
Beautiful and tasty. Small bite of the ground cherry that was dipped in dark chocolate and nuts. More please!
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