Dining out affords families and couples the chance to gather 'round someone else’s dinner table instead of their usual gathering 'round the tire fire in the master bath. Make the most of this rare occasion with today's Groupon: for $30, you get $60 worth of French and New American cuisine at Michael in Winnetka.
The restaurant's namesake, Chef Michael Lachowicz, crafts an upscale menu inspired by training at the Culinary Institute of America and years spent sharing spatulas with world-renowned chefs. Start off with house-cured smoked salmon set on warm potato galette and emblazoned with a palatable prelude scribbled in lemon-honey crème fraiche ($15). Entrees include the seared wild sea bass drizzled with grenobloise and lemon confit ($30) and the duo of roasted filet mignon and veal tenderloin dressed in overcoats of sage-scented morel mushroom sauce ($30). The grilled organic quail is stuffed with foie gras risotto and sandwiched between a bed of cabbage salpicon and a safety blanket of truffle-scented game jus ($30). Add an encore to dinner with honey-mascarpone cheesecake, which shares the stage with citrus-honey syrup and a mound of fresh berries ($10).
Michael's elegant dining room is wrapped in warm earth tones and awash in the glow of hanging lamps and domesticated moonbeams. Intimate tables are marked by white cloths which support glass stemware and the occasional roving wine decanter.
After dining at Restaurant Michael, Chicago Reader writer David Hammond described a savory spread of pate and gherkin pickles as “surpassingly pleasing,” and noted that his dessert (a warm blueberry-almond financier pastry with a ginger-almond ice-cream sandwich) was still haunting his dreams. At his eponymous Winnetka restaurant, Chef Michael Lachowicz crafts traditional French cuisine inspired by his training at the Culinary Institute of America and years spent sharing spatulas with world-renowned chefs. Like Tchaikovsky's musical interpretations of the calendar year, Michael's menus change with the season to showcase the freshest ingredients and flavors. Whole-roasted squab or sautéed fillets of flounder drizzled in champagne sauce showcase his creative ambition as well as his classical training. Desserts include indulgences such as housemade gelato or artisanal cheese served from a cart. Restaurant Michael's elegant dining room is wrapped in warm earth tones and awash in the glow of hanging lamps and domesticated moonbeams. White cloths mark intimate tables that support glass stemware and the occasional roving wine decanters.