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676 N St Clair
Chicago, IL 60611


Think of Anthony Martin’s tasting menus as your guide to impressive flavor combinations and spectacular presentations. Dashi flan with caviar, edamame, chives, flower petals, and yuzu kosho brings newness to soy, and caramelized chestnut soup with celery root panna cotta blisses you out with richness. In a stunning space hung with works by Andy Warhol and Gerhard Richter, platings parallel that level of artistry: river salmon accompanied by the river, holding rocks, water, and dry ice, and white sturgeon milk balls mimicking caviar, complete with a branded tin. Thoughtful wine pairings and faultless, familiar, almost telepathic service rank among the city’s best. Tru Experience menu, $158; Vegetable Experience menu $115.

  • Reviewed

Dishes We Liked

(All dishes are part of a prix fixe menu.) Lemon-vanilla mousse with fennel purée and black olives; dashi flan with California sturgeon caviar, edamame, marigold petals, chives, and yuzu kosho; caramelized chestnut soup with celery root panna cotta, celery batons, applewood-smoked bacon, and dehydrated foie gras; pumpkin gnocchi with white truffle and sweet potato velouté and Mimolette cheese; acacia honey parfait with black currant sorbet and moscato gelée

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Odyssey: Tru Life November 2008

Additional Information:

Price: $50-plus
Cuisine: Contemporary French
Neighborhood: Streeterville
Noteworthy: Wheelchair accessible
Hours: D Mon-Sat.
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