Bistro Chloe ?lan mirrors the cultural melting pot of America itself?and the result is a m?lange of regional dishes from around the country and the globe. New chef Ryan Bolhuis came to the restaurant with all the inspiration he could carry from New York City, where he trained at The French Culinary Institute before making his work known in the kitchens of highly rated Nobu Fifty Seven and Michelin-starred The Modern.
Bolhuis' menu is built on a foundation on proteins that include Artic char, scallops, and beef filet, each arranged beneath a colorful explosion of seasonings and garnishes. Shareable small plates allow diners to compare notes on lime-scented shrimp ssam, and large plates pile truffle mashed potatoes atop cuts of grilled bison strip loin. Not only do these dishes pair with an eclectic wine list, but they're also served in a space that, like an evening gown sewn from a burlap sack, seamlessly blends rustic and elegant notes. In the main dining room, bare light and dark wood tables sit beneath hanging geometric light fixtures, and the restaurant's other venues offer equally modern accents, both indoors and out.
For more than 50 years, Michael’s Restaurants have been sating foodies with a tantalizing menu of hand-cut, Prime Angus beef aged for at least 30 days and fresh aquatic fare. Diners can start a culinary journey through the Deep South with fried green tomatoes topped with lump blue crab in lemon-herb cream ($12). A 13-oounce bone-in filet ($37) satisfies the primal urge to gnaw, and the 24-ounce porterhouse, which combines a tender filet mignon and New York strip ($39), is suitable for sharing or consuming solo to impress a werewolf paramour. Guests can unite the immortal lovers surf 'n' turf by adding a Maine lobster tail ($16) or three grilled scallops ($6) to any steak. Wood-fire-grilled salmon over wild rice ($18) or grilled-chicken caesar salad ($12) appease lighter nibblers, and nonmeat eaters may savor the fettuccine alfredo ($12) or combine pan-seared pecan green beans ($4) with a wood-fire-grilled vegetable kabob ($4) to create a diverse epicurean garden.
Oceanique's culinary history sparkles with the brilliance of a reef. The restaurant, after all, celebrated 25 years of fine dining history in February 2014 after gifting itself an interior renovation in July 2013. Now the space boasts cream walls, rectangular tables, and modern light fixtures to juxtapose the classic French cuisine that gave the restaurant its swagger. While the ambiance may have changed, Chef Mark Grosz still peppers his menu with the evidence of a culinary education acquired in France and under Jean Banchet at Le Francais. The eclectic dishes, which change daily, might pair butternut squash with salmon or drizzle rhubarb-mango chutney on foie gras. Beyond the signature seasonal fish dishes, they can devote full plate space to organic, ultrafresh produce, such as butternut squash and fiddleheads.
Even with its complex array of ingredients and tastes, the menu strives to remain approachable. Time Out Chicago writes that "while the multi-ingredient preparations border on overwhelming, Grosz somehow manages to balance flavors while completely flipping off subtlety." What results is a laid-back dining atmosphere lubricated by a choice of more than 800 wines and several vintage seawaters.
The chefs at Jilly’s Cafe meld French and American cooking traditions to create a menu of elegant fusion fare peppered with culinary surprises from around the world. A large specials menu rotates its options frequently, treating diners to plates piled with nourishment that might include duck, rack of lamb, and fresh seafood, and every Sunday, a selection of breakfast items scramble for the right to occupy the brunch menu. To celebrate specific holidays, Jilly's rolls out set menus designed with a theme in mind—guests can ensure a romantic night out by reserving a table on Valentine’s Day or visit on Easter to honor America's mascot, the Easter egg. The eatery’s long-winded wine list allows aficionados to sample new varietals while giving grapes a chance to see what their old friends are up to.
?Pascal, these are all the good times I had in my life.? According to Chicago magazine, these were the words spoken to Bistro Bordeaux owner Pascal Berthoumieux by his grandfather as he inherited his grandfather?s collection of decades-old wine labels. A native of the bistro's namesake region, Berthoumieux has gone out of his way to create a dining experience similar to one you'd have in the south of France?with a wine list that lets guests rack up their own good times. He's decorated the yellow walls with vintage posters and family antiques, and his team of attentive waiters wears black vests, bow ties, and long white aprons designed to protect them from flying escargot shells. Executive Chef Michael Gottli uses seasonal ingredients from local farmers and merchants to craft classic French dishes, which made the bistro a Time Out Chicago critics' pick. They lauded the ?ideal? french-onion soup and "the juicy seared flatiron Sirloin steak served with truly addictive frites."
Aside from drawing from his wealth of family traditions, Berthoumieux built his restaurant on a foundation of hard work. He's hung his hat at such eateries as Man Ray, a Parisian eatery formerly owned by celebrities including Johnny Depp and Sean Penn, and Chicago's own Tip Top Tap lounge and Kiki's Bistro. His years of experience served him well when creating Bistro Bordeaux; among other awards, the establishment was named one of Chicago magazine's Best New Restaurants in 2010.
"I love wine," says owner Peter Mills during Chef's Station's feature on Check, Please!. "Eating without wine is eating. Eating with wine is dining." To ensure that every guest in his restaurant gets the full dining experience, Peter maintains an extensive wine list and also allows people to BYO bottles of their favorite vintages. These grown-up grape juices complement Chef José Romero's menu of French-inspired bistro fare that includes dishes such as foie gras, pan-seared fish, and a sophisticated meatloaf with roasted beef bordelaise sauce that earned mention in Chicago Magazine's review of the spot. Chef's Station is located under the Davis Street Metra station, giving it a unique bustling ambiance and making it convenient to both commuters and engineers playing hooky.