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
Cheese
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