Chicago – 5/16/15 – Sixteen

Sixteen is yet another Chicago restaurant that I had been trying to get to for ages and I’m still bummed that I missed some previous menus that looked amazing. It really doesn’t get better than having such a fantastic meal while gazing at some of my favorite buildings in the city. I could never get tired of this view. The theme of the spring menu is Food in Progress: Assessing an American Food Revolution. The menu presentation with the seed box, filled with small bites, was absolutely adorable and just so much thought clearly went into the structure of the menu and the theme of every course. I haven’t transcribed the whole thing here but I even mores regret missing the architecture menu!

Spring Pea in its Shell, Green Strawberry Almond and Mint
Soy Bean Panna Cotta, Pine Nut, Tomato Hearts

Veiled Green and White Asparagus with Blood Orange and Curry

Comte Flan with Chive Flowers, Morels and Asparagus Soup

Barley Porridge, Escargot, Mustard Greens and Juice

Carolina Gold Rice Congee, Sorghum and Country Ham

Abalone, Dulse, Sea Grape and Dashi

Potato soufflé with Sturgeon and its Caviar

Wild King Salmon, Crushed Favas, Fava Leaves and Shiso

Loup de Mer in Whey, Wild Dill and Fennel, Clam and Parsley-Horseradish Emulsion

Smoked Squab with Sour Cherry and Sorrel

Porcelet, Roast Brined Carrot, Buttermilk and Ferns

Grass-fed, Dry-Aged Beef Ribeye, Fermented Ramps, Sprouting Alliums

Mandarin and Avocado Sorbet with Freeze Dried Mandarin
Pistachio and Yogurt Cake with Blueberry and Lavender Jam

Creme Fraiche Panacotta with Rhubarb Compote and Buttermilk Chip
Toasted Milk and Strawberry Ice Cream, Poppy Seed Sable with Fresh Anise Hyssop

Pineapple, Verbena Mousse, Coffee Jelly and Salted Caramel

Chocolate Cremeaux with Sesame Cake, Blackberry and Sudachi

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