Some suggestions, please: Fine Dining in Chicago
#61
A FlyerTalk Posting Legend
Join Date: Jul 2000
Location: PHX and LIH
Programs: AA: 2 MM
Posts: 85,392
And even if you like pig parts served in unusual ways (or unusual pig parts ), it is not what one thinks of as fine dining.
#62
FlyerTalk Evangelist
Join Date: Nov 2002
Location: ORD
Posts: 14,200
I'll be Mr. Crabby here too. I was underwhelmed by both The Publican and The Gage. I've been to the Gage many times, and every time I've just kind of felt "meh" about it. I've been to The Publican twice and, while it was interesting and tasty enough (with enough salt for four people), I don't need to go back.
New hot restaurant I really liked: The Girl & The Goat. Although I wasn't so fond of the goat cheese cake thingy for dessert.
New hot restaurant I really liked: The Girl & The Goat. Although I wasn't so fond of the goat cheese cake thingy for dessert.
#63
Join Date: Oct 2008
Location: SFO
Programs: UA 1K
Posts: 4,449
Any relation to the Girl & the Fig in Sonoma, California?
I'll be Mr. Crabby here too. I was underwhelmed by both The Publican and The Gage. I've been to the Gage many times, and every time I've just kind of felt "meh" about it. I've been to The Publican twice and, while it was interesting and tasty enough (with enough salt for four people), I don't need to go back.
New hot restaurant I really liked: The Girl & The Goat. Although I wasn't so fond of the goat cheese cake thingy for dessert.
New hot restaurant I really liked: The Girl & The Goat. Although I wasn't so fond of the goat cheese cake thingy for dessert.
I will be headed to L20, Tru and Alinea soon. I am looking forward to it! I think--but I do not have enough evidence to support this--that Chicago will overtake San Francisco for world class dining. I think SF is great, but the restaurant scene here is somewhat stagnant. It's very "California" and fresh ingredients, but nothing terribly inventive. Don't get me wrong; it's excellent food, but it's just nothing new.
The molecular gastronomy scene, which seems to be the wave of the future, really has not taken hold here at all. Chicago claims Alinea, which is one of the top 50 restaurants in the world (the highest ranking American restaurant), and it specializes in molecular gastronomy. Moto is another molecular gastronomy place.
In SF? Nothing. Nada. Madrona Manor in Healdsburg uses liquid nitrogen for their ice cream treat, but really nowhere else is using molecular gastronomy. It seems that SF really is becoming more "old school" California, and now Chicago has taken over as the vanguard. I'm definitely looking forwar to trying out the cuisine firsthand.
Last edited by SFflyer123; Aug 7, 2010 at 12:12 pm
#65
FlyerTalk Evangelist
Join Date: Sep 2002
Location: Chicagoland, IL, USA
Programs: WN CP, Hilton Diamond
Posts: 14,164
#66
FlyerTalk Evangelist
Join Date: Nov 2002
Location: ORD
Posts: 14,200
No relation that I know of. Girl and the Goat is the new restaurant of Stephanie Izard, the winner of Top Chef season 4. While I did like the food, I thought that there was a lot of hype around it. And the waitstaff were mostly clueless for the caliber of food they were trying to sell. Our waitress had no idea what was in the dishes we asked about and kept us waiting for long periods of time while she disappeared. The manager gave us some extra dishes for free without our asking.
I think this happened long ago. When I lived in SF (2001-2003), Food & Wine magazine had just ranked Chicago #2 for fine dining in the country, edging SF down to #3.
To me, molecular gastronomy means a lot of gimmicky things that Moto does with making things taste like things you'd ordinarily not think they would taste like. I haven't been to Alinea yet, but my understanding is that it's all about fresh and well-conceived meals, not freezing things with liquid nitrogen and serving edible menus. I hope that my conception of molecular gastronomy isn't the wave of the future!
I think--but I do not have enough evidence to support this--that Chicago will overtake San Francisco for world class dining. I think SF is great, but the restaurant scene here is somewhat stagnant. It's very "California" and fresh ingredients, but nothing terribly inventive. Don't get me wrong; it's excellent food, but it's just nothing new.
The molecular gastronomy scene, which seems to be the wave of the future, really has not taken hold here at all. Chicago claims Alinea, which is one of the top 50 restaurants in the world (the highest ranking American restaurant), and it specializes in molecular gastronomy. Moto is another molecular gastronomy place.
#67
Join Date: Oct 2008
Location: SFO
Programs: UA 1K
Posts: 4,449
Chicago will overtake SF, I believe, for fine dining.
I eat out quite a bit here, and what are the "top places" in the city? Michael Mina, Gary Danko, Fleur de Lys, Masas', Aquerello, Dining room at Ritz Carlton. These have been the same places for years. Nothing new. Certainly their cuisines are not dramatically different. Very similar. Lots of stagnation..
Chicago has some very exciting places that are really leading the field. It's not just same old, same old. I think Chicago has the potential to even overtake NYC.
#68
Join Date: Jun 2000
Location: Chicago
Programs: United 1K, American EXP & 3 Million Miler, Hyatt Globalist & Marriott Ambassador Elite
Posts: 2,360
Kiki's Bistro
Please, when you're in Chicago next...do me a favor and instead of Jo, go to Le Bouchon (Damen & Armitage). Small, neighborhood authentic French bistro...IMHO knocks the socks off of Jo's, and it will leave a few extra bucks in your wallet. And a second choice is Bistro Margot on Wells St.
#69
Join Date: Jul 2006
Location: Glasgow, UK
Programs: BA, UA, Marriot
Posts: 2,196
Mrs Schmidt and I are big fans of Le Petit Paris on Chestnut St. Run by a French guy that has been in Chicago for many years. Good traditional French cooking with a very decent wine list.
#70
Join Date: Oct 2008
Location: SFO
Programs: UA 1K
Posts: 4,449
Fantastic dining town!
Just got back from Chicago. L20, Tru, and Alinea. All I can say is that these were great places!
L2O: delicious, innovative food. Lots of seafood, but there is plenty of other non-seafood fare. It is truly delicious and inventive
Tru: Classic French-American style place. Fantastic ambiance, extremely comfortable, and very very good food.
Alinea: a once-in-a-lifetime place. I have eaten at a lot of restaurants in the world, including French Laundry, Le Benardin, and Michelin 3-stars, but I have never, ever had a meal like this. Alinea is the next level. I can see why it is one of the 10 best restaurants in the world, and I can see why it is considered the best restaurant in America. Not only is the food so incredibly creative, it is aesthetically artful and it is absolutely delicious. The flavors are so intense and so rich, it's like nothing I've had before. Just an absolute delightful dining experience!
If you want to see some video of my dining experience, you can see it here, starting at 3:25
http://www.youtube.com/watch?v=FyFDjeEdRAI
L2O: delicious, innovative food. Lots of seafood, but there is plenty of other non-seafood fare. It is truly delicious and inventive
Tru: Classic French-American style place. Fantastic ambiance, extremely comfortable, and very very good food.
Alinea: a once-in-a-lifetime place. I have eaten at a lot of restaurants in the world, including French Laundry, Le Benardin, and Michelin 3-stars, but I have never, ever had a meal like this. Alinea is the next level. I can see why it is one of the 10 best restaurants in the world, and I can see why it is considered the best restaurant in America. Not only is the food so incredibly creative, it is aesthetically artful and it is absolutely delicious. The flavors are so intense and so rich, it's like nothing I've had before. Just an absolute delightful dining experience!
If you want to see some video of my dining experience, you can see it here, starting at 3:25
http://www.youtube.com/watch?v=FyFDjeEdRAI
#71
Join Date: May 2008
Location: Orange County, CA
Programs: AA LT PLT, DL PLT, HH DIA, IHG PLT, Hertz PLT, Bonvoy GLD, Avis Pres Club
Posts: 1,265
J
Alinea: a once-in-a-lifetime place. I have eaten at a lot of restaurants in the world, including French Laundry, Le Benardin, and Michelin 3-stars, but I have never, ever had a meal like this. Alinea is the next level. I can see why it is one of the 10 best restaurants in the world, and I can see why it is considered the best restaurant in America. Not only is the food so incredibly creative, it is aesthetically artful and it is absolutely delicious. The flavors are so intense and so rich, it's like nothing I've had before. Just an absolute delightful dining experience!
Alinea: a once-in-a-lifetime place. I have eaten at a lot of restaurants in the world, including French Laundry, Le Benardin, and Michelin 3-stars, but I have never, ever had a meal like this. Alinea is the next level. I can see why it is one of the 10 best restaurants in the world, and I can see why it is considered the best restaurant in America. Not only is the food so incredibly creative, it is aesthetically artful and it is absolutely delicious. The flavors are so intense and so rich, it's like nothing I've had before. Just an absolute delightful dining experience!
What makes the Alinea experience is the perfectly orchestrated service, the incredible knowledge of both the servers and wine stewards, and the fact that they have bread pairings to go with several courses
#72
Join Date: Oct 2008
Location: SFO
Programs: UA 1K
Posts: 4,449
New menu
I second that comment. I did the 26-course tasting at Alinea with full wine pairing. It was the most expensive meal I've ever had in my life (roughly $600 including tax and tip, for one). However, I will say that of the 26 courses, there were only 3 that were "world class" (Lobster 3-ways, A5-12 Wagyu, and the Guiness Beef thing), about 4-6 that were "excellent", about 12 that were "good to very good" and the remainder really just fell flat on their face...I would venture to say "unacceptable" (like the stuff you suck out of a glass tube, the duck, the egg thingy).
What makes the Alinea experience is the perfectly orchestrated service, the incredible knowledge of both the servers and wine stewards, and the fact that they have bread pairings to go with several courses
What makes the Alinea experience is the perfectly orchestrated service, the incredible knowledge of both the servers and wine stewards, and the fact that they have bread pairings to go with several courses
#73
Moderator: CommunityBuzz!, OMNI, OMNI/PR, and OMNI/Games & FlyerTalk Evangelist
Join Date: Nov 2000
Location: ORD (MDW stinks)
Programs: UAMM, AAMM & ExPlat, Marriott lifetime Plat, IHG Gold, Hilton Diamond
Posts: 23,465
Dined at the 1 Michelin star restaurant North Pond last night. There are very few restaurants in Chicago with a view like North Pond. (Take a look at their website to get an idea of the setting)
Our table's service was fine, a little cold to start with but then again my Pop has lost some "filters" as he gets older so I can imagine the wait staff might be taken aback by his brusque nature. I would say that service became inattentive (a bit) towards the very end of the meal when the restaurant was busy. On a side note, the waiter was removing wine glasses while the sommelier would put them back, a little funny the back/forth.
Amuse bouche: foie gras mousse, with parmesan cracker, pickled ramp, cranberry reduction. Enjoyable
Starters:
Egg, Spinach - Soft-Boiled Hen Egg, Tandoori Chicken, Ricotta, Spiced Spinach Coulis, Bosc Pear, Seeds, Naan Cracker
Foie Gras, Sprouts - Seared Duck Foie Gras, Brussels Sprouts Butter, Calvados Apple Boules, Fried Shallots, Cider Syrup, Almonds, Brioche
Endive, Sardine -Red, Green Belgian Endives; Citrus-Endive Marmalade, Sardines a la Plancha, Dill-Caper Cream, Blood Orange, Caraway Straw
Carrot, Shrimp Bisque - Carrot Bisque, Crab Croquette, Oregon Pink Shrimp, Celery, Pumpernickel Crumpet, Earl Grey Espuma
The egg/spinach starter was sublime. Foie gras seared perfectly. Really enjoyed the Sardine/Endive salad, VERY powerful flavors. Our table didn't appreciate the bisque, the croquette's fried exterior taste overpowered a nice bisque.
Mains:
Tilefish, Lemon - Grilled Golden Tilefish, Purple & Dauphine Potatoes, Smoked Meyer Lemon Curd, Leeks, Capers,Chips, Parsley jus
Venison, Root Vegetable - Charred Venison Loin, Purple-Top Turnip Brule, Red Cabbage, Apples Celeri Rave, Baby Carrots, Red Wine Syrup
Tilefish dish was unremarkable.
Venison dish was terrific, each ingredient popped.
North Pond
2610 NORTH CANNON DRIVE
CHICAGO, IL
773.477.5845
http://northpondrestaurant.com/
-
Our table's service was fine, a little cold to start with but then again my Pop has lost some "filters" as he gets older so I can imagine the wait staff might be taken aback by his brusque nature. I would say that service became inattentive (a bit) towards the very end of the meal when the restaurant was busy. On a side note, the waiter was removing wine glasses while the sommelier would put them back, a little funny the back/forth.
Amuse bouche: foie gras mousse, with parmesan cracker, pickled ramp, cranberry reduction. Enjoyable
Starters:
Egg, Spinach - Soft-Boiled Hen Egg, Tandoori Chicken, Ricotta, Spiced Spinach Coulis, Bosc Pear, Seeds, Naan Cracker
Foie Gras, Sprouts - Seared Duck Foie Gras, Brussels Sprouts Butter, Calvados Apple Boules, Fried Shallots, Cider Syrup, Almonds, Brioche
Endive, Sardine -Red, Green Belgian Endives; Citrus-Endive Marmalade, Sardines a la Plancha, Dill-Caper Cream, Blood Orange, Caraway Straw
Carrot, Shrimp Bisque - Carrot Bisque, Crab Croquette, Oregon Pink Shrimp, Celery, Pumpernickel Crumpet, Earl Grey Espuma
The egg/spinach starter was sublime. Foie gras seared perfectly. Really enjoyed the Sardine/Endive salad, VERY powerful flavors. Our table didn't appreciate the bisque, the croquette's fried exterior taste overpowered a nice bisque.
Mains:
Tilefish, Lemon - Grilled Golden Tilefish, Purple & Dauphine Potatoes, Smoked Meyer Lemon Curd, Leeks, Capers,Chips, Parsley jus
Venison, Root Vegetable - Charred Venison Loin, Purple-Top Turnip Brule, Red Cabbage, Apples Celeri Rave, Baby Carrots, Red Wine Syrup
Tilefish dish was unremarkable.
Venison dish was terrific, each ingredient popped.
North Pond
2610 NORTH CANNON DRIVE
CHICAGO, IL
773.477.5845
http://northpondrestaurant.com/
-
#74
Join Date: Jul 2009
Posts: 845
Dined at the 1 Michelin star restaurant North Pond last night. There are very few restaurants in Chicago with a view like North Pond. (Take a look at their website to get an idea of the setting)
Our table's service was fine, a little cold to start with but then again my Pop has lost some "filters" as he gets older so I can imagine the wait staff might be taken aback by his brusque nature. I would say that service became inattentive (a bit) towards the very end of the meal when the restaurant was busy. On a side note, the waiter was removing wine glasses while the sommelier would put them back, a little funny the back/forth.
Amuse bouche: foie gras mousse, with parmesan cracker, pickled ramp, cranberry reduction. Enjoyable
Starters:
Egg, Spinach - Soft-Boiled Hen Egg, Tandoori Chicken, Ricotta, Spiced Spinach Coulis, Bosc Pear, Seeds, Naan Cracker
Foie Gras, Sprouts - Seared Duck Foie Gras, Brussels Sprouts Butter, Calvados Apple Boules, Fried Shallots, Cider Syrup, Almonds, Brioche
Endive, Sardine -Red, Green Belgian Endives; Citrus-Endive Marmalade, Sardines a la Plancha, Dill-Caper Cream, Blood Orange, Caraway Straw
Carrot, Shrimp Bisque - Carrot Bisque, Crab Croquette, Oregon Pink Shrimp, Celery, Pumpernickel Crumpet, Earl Grey Espuma
The egg/spinach starter was sublime. Foie gras seared perfectly. Really enjoyed the Sardine/Endive salad, VERY powerful flavors. Our table didn't appreciate the bisque, the croquette's fried exterior taste overpowered a nice bisque.
Mains:
Tilefish, Lemon - Grilled Golden Tilefish, Purple & Dauphine Potatoes, Smoked Meyer Lemon Curd, Leeks, Capers,Chips, Parsley jus
Venison, Root Vegetable - Charred Venison Loin, Purple-Top Turnip Brule, Red Cabbage, Apples Celeri Rave, Baby Carrots, Red Wine Syrup
Tilefish dish was unremarkable.
Venison dish was terrific, each ingredient popped.
North Pond
2610 NORTH CANNON DRIVE
CHICAGO, IL
773.477.5845
http://northpondrestaurant.com/
-
Our table's service was fine, a little cold to start with but then again my Pop has lost some "filters" as he gets older so I can imagine the wait staff might be taken aback by his brusque nature. I would say that service became inattentive (a bit) towards the very end of the meal when the restaurant was busy. On a side note, the waiter was removing wine glasses while the sommelier would put them back, a little funny the back/forth.
Amuse bouche: foie gras mousse, with parmesan cracker, pickled ramp, cranberry reduction. Enjoyable
Starters:
Egg, Spinach - Soft-Boiled Hen Egg, Tandoori Chicken, Ricotta, Spiced Spinach Coulis, Bosc Pear, Seeds, Naan Cracker
Foie Gras, Sprouts - Seared Duck Foie Gras, Brussels Sprouts Butter, Calvados Apple Boules, Fried Shallots, Cider Syrup, Almonds, Brioche
Endive, Sardine -Red, Green Belgian Endives; Citrus-Endive Marmalade, Sardines a la Plancha, Dill-Caper Cream, Blood Orange, Caraway Straw
Carrot, Shrimp Bisque - Carrot Bisque, Crab Croquette, Oregon Pink Shrimp, Celery, Pumpernickel Crumpet, Earl Grey Espuma
The egg/spinach starter was sublime. Foie gras seared perfectly. Really enjoyed the Sardine/Endive salad, VERY powerful flavors. Our table didn't appreciate the bisque, the croquette's fried exterior taste overpowered a nice bisque.
Mains:
Tilefish, Lemon - Grilled Golden Tilefish, Purple & Dauphine Potatoes, Smoked Meyer Lemon Curd, Leeks, Capers,Chips, Parsley jus
Venison, Root Vegetable - Charred Venison Loin, Purple-Top Turnip Brule, Red Cabbage, Apples Celeri Rave, Baby Carrots, Red Wine Syrup
Tilefish dish was unremarkable.
Venison dish was terrific, each ingredient popped.
North Pond
2610 NORTH CANNON DRIVE
CHICAGO, IL
773.477.5845
http://northpondrestaurant.com/
-