Chicago Restaurant Thread

Epicurean Exploits - Food and Recipes
201

I did not read through the whole thread, but last year, for my birthday, called and made a reservation at Schwa with absolutely no problem. I had given up after years of trying. I have my suspicions as to why, but… anyway…fantastic meal.

Looking for a new place that’s great. Have been to a lot of the Michelin places, some deserved IMO (Alinea, 42 Grams (so bummed it closed), Acadia, Tru, Goosefoot, etc.), and those who don’t (Grace, Naha, etc.).

Any suggestions? Ideally, someplace with a real sommelier or a byob, intimate setting, and food that’s different - doesn’t have to be weird, just not something I’ve had. Thanks.

Will

202

I would go to Smyth or Oriole or Elske. There is no BYOB. Smyth will allow corkage as will Elske. I am not sure about Oriole. Oriole is a difficult reservation so plan far in advance.

George

203

Try Entente by Chef Brian Fisher former #2 at Schwa. I think the food fits your criteria. I believe they allow BYOB. Winelist is small and natural focused.

204

Oriole also not sure about byob but their pairings are pretty good. Top notch food and service with the ‘magic’.

205

Tru closing. Nice analysis.

A Lettuce rep didn’t respond to my request for comment, but I have some theories. A meal at RPM Steak is almost as expensive as a meal at Tru (and more expensive than a meal at Intro was) and doesn’t require the number of servers, the technical perfection in the kitchen or the exotic ingredients that a Tru or an L20 requires. If a restaurant group can convince diners to spend 3-star prices on a meal at a “scene” restaurant that costs less to produce, why go the extra mile?..

However, there is a loss here. The fine dining group at Lettuce was absolute perfection at one thing: service. Some of the best service of my dining life came at L20, Tru and Intro, and the managers and captains that ran those rooms created comfortable perfection. This isn’t to suggest that Beatrix or RPM Italian don’t have good service, but they really aren’t any different than anywhere else in town. In an era where good food is increasingly everywhere, but good service seems to be disappearing, Tru is a real loss.

206

It will be interesting to see what LEY does moving forward. Presumably Michelin star level dining is not part of their business plan. Which is fine We will see what happens to Everest.

Out of LEY’s 50+ restaurants there are 1 or 2 that I would maybe eat in before a long list of other restaurants in Chicago. Different strokes I guess…

George

207

This person doesn’t understand how Rich thinks. If they are closing it it’s because the place is not making $$. He would never close a place because it’s “not worth the effort”. He’s immensely proud of his stores. Here’s what I think. There have been a bunch of new “fine dining” options that have opened here in the last few years. All are centered on a chef that brings some cache. The chef at Tru while very talented never developed any traction.

208

The restaurant had many empty tables even on weekends. This works with Nick’s theory.

George

209

I’m not trying to have a go, but don’t the two theories work hand in glove? It’s not making money…and it’s not worth investing the effort to make it a successful restaurant because LEY is so skilled at turning other concepts into ATMs.

FWIW, I was much more bummed about Intro closing. I loved the concept, service and the room and strongly liked the price point and food.

210

Another move by LEY.

George

211

Spent a quick weekend in Chicago. Went to Elske the first night and loved everything about it. We went with the tasting menu and wine pairings and they nailed the portions and pacing which is usually my biggest issue with tasting menus. Favorites were the tea smoked fruits and veg, duck lover tart and fantastic grilled chuck flap that had an amazing texture. Wines were well thought out and while none would blow you away individually they did their job of complementing the food. For the level of quality, $130 pp for food and wine is a steal.

Second night we met some friends at Giant. Not as good as I was hoping. Overall thoughts were everything was over salted and just kind of sloppy for a restaurant were the goal is to share plates. Pancetta and tomato dish was just kind of dumped together and hard to eat. Crab salad was fine but fries didn’t hold together. Tried 4 pastas and while the tagliatelle with crab and butter was nice and very composed the other 3 were messy and over sauced to the point of being soupy. Good vibe to the place, had some nice drinks and fun with our group but food didn’t hit it for me.

212

We’re eating at Oriole tomorrow night. Any insights into the standard pairing vs. reserve pairing?

213

I’ll answer my own question… emailed the restaurant and they quickly replied with the wines poured.

Standard Pairing ($125pp)
G R A N D C R U C H A M PA G N E
Pierre Péters, “Cuvée de Réserve,” France, NV
R O S É D E L O I R E
ibaud Boudignon, Loire Valley, France, 2016
J U N M A I G I N J O
Nate Shuzoten, ”Kuroushi,” Wakayama, Japan
C O C K T A I L
Madeira, Dolin Rouge, Carpano Antica, Cocchi Americano
G R Ü N E R V E L T L I N E R F E D E R S P I E L
Weingut Prager, “Hinter der Burg,” Wachau, Austria, 2015
F L E U R I E
Marc Delienne, “Avalanche de Printemps,”
Beaujolais, France, 2016
M E U R S A U L T
Bachey-Legros & Fils, “Les Grands Charrons,”
Burgundy, France, 2014
P R I O R A T
Ferrer Bobet, “Vinyes Velles,” Catalonia, Spain, 2012
C I D R E À L ’A C I E N N E
Domaine de Kervéguen, “Carpe Diem Prestige,”
Brittany, France
S A I N T E C R O I X D U M O N T
Château La Rame, Bordeaux, France, 2014

Reserve Pairing ($250pp)
C H A M P A G N E
Krug, Grande Cuvée, France, NV
R O S É D E L O I R E
ibaud Boudignon, Loire Valley, France, 2016
J U N M A I G I N J O
Nate Shuzoten, ”Kuroushi,” Wakayama, Japan
R I E S L I N G S P Ä T L E S E
Paul Anheuser, Nahe, Germany, 2000
R I E S L I N G
Trimbach, Clos Ste Hune, Alsace, France, 2009
C H A S S A G N E M O N T R A C H E T
1er Cru La Dent de Chien, Château de la Maltroye,
Burgundy, France, 2008
C L O S S A I N T D E N I S
Grand Cru, Louis Jadot, Burgundy, France, 2008
S A I N T J U L I E N
Château Léoville Barton, Bordeaux, France, 2000
Q U A R T S D E C H A U M E
Château de Suronde, Loire Valley, France, 1997
S A U T E R N E S
Château La Tour Blanche, Bordeaux, France, 2001

Reserve Pairing for me i think. While not cheap, it’s a very handy lineup and a big upgrade on the standard.

Clayton

214

Both lists look fun. Looking forward to hearing about Oriole. It was on our list but we didn’t get the reservation in time.

215

Oriole is fantastic, as I have said before. Going back in November for a friend’s birthday and cannot wait.

JD

216

The som at Oriole is Aaron McManus. Great guy. We ordered a bottle of White and Red Burg off the list. He is doing an excellent job with the wine but it is a new restaurant so the cellar is not deep.

They are working on that.

George

217

I really need to get my butt into Parachute as I live directly across the street. I see people Ubering to and from on a nightly basis from my balcony. Kudos to them for pulling a Michelin star at a very modest price point.

218

mark, parachute is great. excellent wine list too. you should 100% go!

219

Question re: Bavettes: How does the 'share-a-glass" requirement work? Do I just walk around the place and select a random table, or do the servers make the choice? Am I guaranteed reciprocation? And what is the corkage fee if I decline the sharing option? thanks.

220

Any ideas on where to send 6 high school students who want to go to a fancy/fun dinner downtown in lieu of going to homecoming? Figure $50ish/person.

–

Steve,

The last time I did share a glass, the server asked who I wanted to share with. Reciprocation is unlikely. No clue on corkage.