Chicago – 9/17/16 – mfk and Next French Laundry

mfk.
Yet another fantastic brunch at mfk.  I am always baffled as to why this place is not packed at this time of day.  Chicago friends you really need to put it in regular rotation!

ceviche, poblano guacamole, squid ink tostada

shrimp and cucumber aguachile, jicama, avocado

chioggia beets, basil, aged goat cheese, orange yogurt

roasted and chilled cauliflower, almond, red onion, xato

pqm bread service, caramelized shallot butter, radishes

seafood fideous, toasted vermicelli, piperade, saffron

albondigas pork & veal, grana padano polenta, tomato jam

Next: French Laundry
Having the Next French Laundry menu to look forward to helped me to get past the letdown of my French Laundry meal a week before being over.  Its amazing that the dishes on this menu are 20 years old.  They are delicious and still completely relevant.  The French Laundry influenced dozens of chefs since it opened and fine dining has evolved in many ways.  I love the evolution but at the same time I would eat these dishes everyday if I could.  This was absolutely lovely and one of reasons I love Next for allowing me to experience what was before my time.

cornet of atlantic salmon

carrot soup

black trumpet mushroom soup

gulf shrimp and avocado salsa

blinis with peppers and bottarga

barbecue eel with sesame and yuzu

salmon chop

black truffle custard

oysters and pearls – sabayon of pearl tapioca with island creek oysters and golden osetra caviar

tomato salad – yellow tomato sorbet, basil infused oil and brioche crouton

agnolotti – butternut squash, quince and madras curry

pompano “amandine” – orzo, pole beans and preserved meyer lemon

atlantic cod – clam chowder, celery and bacon

sweet butter poached lobster – pommes maxim, melted leeks and beet essence

five-spiced lobster – port poached figs and moulard duck foie gras

“roulade” of duck breast – creamed white corn, huckleberries and chanterelle mushrooms

rabbit “saddle” – applewood smoked bacon with pruneaux d’agen, caramelized fennel and fennel oil

“pot au feu” – beef short rib with root vegetables and sauteed bone marrow

lamb – thyme, tarragon and dried beans

chaource – red plums, chive oil and lolla rossa

roquefort – trifle with french butter pear relish

“verjus” sorbet – peach butter and mint infused oil

“coffee and donuts” – cappuccino semifreddo with cinnamon sugar donuts

mignardises

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