It’s practically illegal to open a casual upscale restaurant in Chicago and not put a whole chicken on the menu, but this outpost of the Alinea Group finds appealing new directions for the played-out staple. After a daylong chamomile brine, the chicken gets worked in multiple ways: Its breasts are poached and seared to a … Read more
RPM knows what to do with a bone-in rib eye: dry-age it for 28 days, sear it until it develops a smoky char, then embellish it with nothing more than the granular crunch of gray sea salt. The waiter brings the meat with the bone intact like he’s working a dinner party for cavemen and … Read more
This dish has just about everything a bibimbap fan looks for: the superheated stone bowl with rice audibly sizzling inside, the plethora of vegetables, the sidecar of brick-red gochujang sauce. It also has a garnish no one would think to look for in this Korean one-bowl meal: a generous piece of seared foie gras. Resist … Read more
If ever there were a reason to do a tasting menu just for a dessert, this is it. Karen Urie Shields has found a way to transform a simple egg yolk into something mythical: curing it in salted licorice for 24 hours, then resting the unctuous orb on a cloud of frozen yogurt meringue, which … Read more
You needn’t look far in this town to find an overpriced poultry liver mousse packed into a Mason jar and gilded with some sort of fruit gelée. This eight-buck wonder trumps them all. It will arrive abstractly outfitted with cleverly chosen garnishes such as a rhubarb coulis and toasted pecans. Spread some on a hunk … Read more
Because fried chicken and boozy slushies are a combo that never gets old.
Try it at LH Rooftop (85 E. Wacker Dr.) on weekends through July.
The sophisticated brewing outfit is incorporating a sit-down concept into its new base at the old Baderbräu taproom.
Au revoir, Restaurant Michael.
Tucked under the FieldHouse Jones Hotel, the Near North Side bar takes its concept as seriously as it does its drinks.
