This Paul Kahan restaurant on Rush Street features imaginative Italian fare. Executive Chef Erling Wu-Bower, a James Beard finalist in 2017, brings his own interpretation to traditional dishes.
Crudo selections included Suzuki bass with chili flakes, Madai snapper with a kohlrabi salsa verde, bigeye tuna with black olives and an apple gremolata, and elk tartare with tuna aoli. Grilled green asparagus was effectively paired with smoked whitefish and a green garlic cream, while the fresh burrata was accented by pistachio pesto, baby beets, and sea beans.
Credit: Chloe List
A large pasta selection featured pappardelle stuffed with milk braised pork shoulder, carrots and black truffle, a ravioli doppio with ricotta, verjus, and fresh English peas, and an in season soft shell crab spaghettone di Gragnano in tomato sauce with ramps and pancetta. A veal osso bucco with bone marrow, beech mushrooms, horseradish aoli and lemongrass gremolata was a wonderful final savory.
Credit: Derek Richmond
Desserts included a key lime cream with rhubarb compote and sorbet, and a decadent tiramisu with hot fudge.
1015 N Rush St
Chicago, IL 60611
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