TFL | iwillmakeualist

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

With apologies to my still single friends and family, I fear that any wedding I attend in the future will be a disappointment. This was exactly what I would want for my own wedding, but since it has already been done I suppose I will have to stick to my Carrie Bradshaw city hall plan. Everything about this day was completely perfect from the weather to the ceremony in the courtyard, to the salmon cornets that I sadly have no photos of. And of course being lucky enough to have such amazing friends who let me be a part of their wedding party. While I had high expectations, serving an entire restaurant at once is challenging and I anticipated some service hiccups. However I could not have been more impressed. I would never have known that this was a wedding and not just a regular dinner or lunch service. Service was just completely impeccable. The food certainly was as well, so much so that I still cannot pick my favorite course. The classics are classics for a reason. Oysters and pearls, the hen egg custard and coffee & donuts will never ever get old. The others were equally as good. And when was the last time anybody had a memorable wedding cake? After two decades TFL is as good as ever and is further evidence that so many ‘best’ restaurant lists are pretty useless.

“Oysters and Pearls”
“Sabayon” of pearl tapioca with island creek oysters and white sturgeon caviar

Hen Egg Custard
with a ragout of Perigord truffles

Hudson Valley Moulard Duck Foie Gras “Rillette”
piedmont hazelnut “Genoise,” Yountville figs, watercress and concord grape jelly

Extra Virgin Olive Oil Poached Gulf Coast Cobia
stewed garden squash, fino verde basil, nicoise olives and french vermouth

“Beets and Leeks”
Alaskan king crab, slow roasted beets, horseradish scented leek “mousseline” and garden sorrel

Cornbread Stuffed Thomas Farm Squab
brentwood corn, hominy, applewood smoked bacon, black winter truffle and “sauce mignonette”

Charcoal Grilled Snake River Farms “Calotte de Boeuf”
roasted garden eggplant, lobster mushrooms, ginger scented broccoli pure, crispy barley and miso “hollandaise”

“Manchego”
Schmitt family farm apples, marcona almonds and buttered shortbread

Lemon Coconut Cake
K&J Orchards peaches and nectarine sorbet

Coffee and Donuts