- $69 for a four-course modern, redefined Thai dining experience for two
- Two starters
- Two soups
- Two entrees
- Two Chef Whim desserts
View the winter menu.
Patty Neumson was selling her own homemade food before most people even know how to properly use an oven. By age 6, she was helping her grandmother prepare foods to sell at market in southern Thailand, where she grew up. Her skills—and the opportunity to market them—weren't lost on her. She soon started making delicious pastries to sell at school, much to the delight of her teachers and classmates.
Considering her early start, and the fact that she learned the nuances of Thai cuisine in its native land, it's not surprising that Patty prizes authenticity and adventurousness in her cooking. At Herb, her 2015 and 2016 Michelin Bib Gourmand–listed restaurant, the proof of this philosophy is in the (tapioca) pudding: there's no pad thai on the menu. Instead, she focuses on introducing her guests to ingredients and dishes they may not have tried before. Read on to learn about four such dishes, one from each of her seasonal menus.
Herb bean curd | Winter
Cuts of this vegetarian favorite, studded with young corn, bamboo shoots, green beans, and pennywort, are stacked almost like pancakes, then drizzled with a housemade dressing.
Pork belly | Spring
What could easily be a wintry dish gets a welcome vernal touch from bright veggies, fresh basil, and a sprinkling of Herb's signature edible flowers.
Turmeric trio mushroom soup | Summer
An herbal-coconut broth adds remarkable complexity to this melange of enoki, shimeji, and king oyster mushrooms, which made Time Out Chicago's list of the 100 best dishes in 2014.
Chu-chee-pla | Fall
Patty favors seafood as a protein, as evidenced by this salmon curry. It's probably one of Herb's most familiar dishes thanks to inclusions of coconut milk, red chilies, eggplant, and kaffir-lime leaves.