3/23/19 – Chicago – Kumiko

Now one of my favorite places in Chicago.  If you haven’t been, what are you waiting for?


eggplant – miso, lots of herbs and rice crackers

steam buns, berkshire pork belly, spicy pickles and an herb bouquet


tempura prawn – head mayonnaise, yuzu and mint

short rib – braised with pickled plum, puffed beef tendon and beef fat hollandaise

Loup de mer – grilled with bok choy, furikake and ponzu

japanese milk bread – fermented honey ice cream and perigord truffle

gianduja – crémeux with genmaicha, coconut and lime

Chicago – 5/12/18 – S.K.Y.


warm mushroom salad, avocado, chèvre, chilies

maine lobster dumplings, jade butter, soft herbs

black truffle croquettes, aged white cheddar, jalapeño

hamachi sashimi, black sesame ponzu, puffed rice

roasted pork belly, red chili vinegar, cabbage, coriander

berkshire pork chop, habanero honey sauce, crushed peas

crackling beef short rib, smoked gochujeng, spring succotash

foie gras bibimbap – charred vegetables, mushroom bulgogi

fried chicken, fermented hot sauce, creamed corn

thai steak salad, golden shallots, fish sauce vinaigrette

blistered green beans, cantonese vinaigrette

crispy potatoes, black truffle dip


Chicago – May 11, 2018 – Bellemore & Smyth

Bellemore
While everybody seemed to be flocking to Bellemore for dinner, lunch is the perfect time to visit this beautiful space.  The tartare was delicious and the burger is one of the best in the city.

kona kampachi tartare

burger with caramelized onions, mushrooms, mayonnaise and swiss

Smyth
I was long overdue for another visit to Smyth and it was even better than my first time soon after opening. I’m looking forward to next weekend!

sea lettuce cookie

fried sourdough with “the farm” maple & uni

salted rhubarb & radish with seaweed & oyster

shiva, nuka, pine cone

shima ahi ribs barbecued over spruce

dungeness crab & foie gras with scrambled kani miso

gulf shrimp with green almonds in malted cream

“the farm” asparagus gently cooked in hay & bittermilk whey

burnt salsify with geoduck clams & guinea hen jus

dried corn with squab liver mousse & hickory nut

squab wrapped in sorrel with honey

slow cooked beet with beet blood bolognese

caramelized sweetbreads with soured spring vegetables

lamb breast with soured cream & trio fuerte



milk chocolate, raspberry preserves, kelp & shiitake

milk sorbet with “the farm” honey & conifer

egg yolk soaked in salted licorice with frozen yogurt meringue

dried apples, burnt honey, comb & potato

lemongrass ice cream sandwich & black carrot