I very much enjoyed our meal at Goosefoot.
For day four of service , they really have it together!
Goosefoot
2656 W Lawrence Ave
Chicago, IL 60625
http://www.goosefoot.net
Amuse
Roasted yellow beet/goat cheese
lobster/hubbard squash/licorice root/curry
chestnut soup/smoke/white alba mushrooms/ truffle essence
loup de mere/meyer lemon/sunchoke/tapioca pearls
roasted quail/spiced beluga lentil/ginger/compressed apple
angus beef/heirloom carrots/goosefoot/cumin/shallot jus
pleasant ridge reserve/celery truffle caponata/almond
palate cleanser, I don’t recall what it was…
cinderella pumpkin/nougatine/spice meringue/coffee
chocolate/sea bean/orange/mulled wine
Shitty focus on the Chave. Was that late in the evening?
[middle-finger.gif]
That’s camera shake you idiot
Mel, great pictures. It was nice to meet you last night. Thank you for posting these.
Looks great (but I’m at the point in my dining travels that it’s ixnay on the oamfay).
Great shots
Corey_N
December 16, 2011, 2:34pm
7
Agreed – food looks great, but foam is a bit played out.
Still fine dining BYOB…might have to give it a go.
Are you sure Chris Freemott hasn’t hacked your account?
great, great photos. Well, except for one . . .
alan
Hey! you guys try holding an iPad in one hand and a camera in the other (after a few glasses of wine!)
oh and don’t touch the screen cuz that turns off the “flashlight” app!
JKim
December 16, 2011, 8:08pm
12
Mel,
I don’t want excuses, I want results.
Mel, great shots! The palate shot was pomegranate with a few other things.
Nice place, it was fun to have Chris Nugent and his wife “Nina” hang with us after the other guests had left. Thanks to Dave Navarro for keeping the dishes coming!
Great wines, good to meet you, and thanks for the ride back to the hotel! Good to meet Jimmy and Jim, and to see Greg and Mark again.
John
My second visit to Goosefoot in photos
Golden beet amuse
lobster / scallop / licorice root / curry
shrimp / preserved garlic / rosemary
chestnut soup / alba mushroom /potato / rosemary
loup de mer / leek / yuzu
duck breast / spiced beluga lentils /ginger / compressed apple
angus beef / heirloom carrots / goosefoot / cumin / shallot jus
detail of carrot
crispy goats milk cheese / lemon balm / red pepper / balsamic
pear / armagnac / cassla / pine
chocolate / passion fruit / coconut / ice wine
Very much enjoyed the meal only a slight issue with the fish being a touch over cooked (hard not to with the portion size they are using)
Actually it isn’t. In addition to the fish that Mel mentioned this IMO was a very weak course.
Reminded me of saganaki.
The rest especially the egg and duck were excellent.
George
Beautiful work, Mel and Goosefoot.
The choose looks like a blintz.
My third visit to Goosefoot and wow, love the new courses!
highlights for me were the new (to me) cheese course and the
very new farm egg course.
Menu for May 23rd, 2013
The newish private dining room
the table setting
the amuse
lobster/scallop/licorice root/curry
shrimp/preserved garlic/rosemary
cauliflower soup/potato/truffle
loupe de mer/leek/yuzu/taploca
farm egg/asparagus/morel/parmiglano-reggiano
detail from the steak course
angus beef/parsnip/compressed apple/pine
roquefort cheese/goji berry/hazelnut/pear/port
palete clleanser
apricot/cassis/kaffir lime/citrus
chocolate/passion fruit/coconut/ice wine
final bite
and the wines we drank