Pictoral: Goosefoot, Chicago

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

and the wines…

Shitty focus on the Chave. Was that late in the evening? neener

[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

Agreed – food looks great, but foam is a bit played out.

Still fine dining BYOB…might have to give it a go.

[rofl.gif] Are you sure Chris Freemott hasn’t hacked your account?

great, great photos. Well, except for one . . .
alan

Hehe…+1

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!
[welldone.gif] [pillow-fight.gif]

Mel,

I don’t want excuses, I want results. neener

There is no try.

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)

That cheese looks epic

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