Spring to Summer

We open the restaurant in May and now seven weeks later we are here in summer. Though with the Chicago winter I never think it would come. We have been making some new dishes and some changes into the menu.  How does the summer look? Red. Tomato, watermelon and beets is one of the non-seafood dish on the menu. The watermelon is compressed and seasoned with mustard oil. The red tomato is glazed with tomato gelee. The yellow tomato is emulsified and cold smoked. The beet is steamed and glazed with a beet root-raspberry emulsion. On the side we serve a fresh tomato pulp intensified with freeze dry tomato then frozen with liquid nitrogeen. 

Comments

[craig thornton]

straight up amazing. period.

[Sterling Myers]

This dish is precisely why I put off my Chicago trip until late summer. The colors look amazing. I hope it will be on the tasting menu at the end of August.