Food to be taken seriously

By Bob & Sue

We dined at Chef Graham Elliott Bowles’ restaurant where his revamped 19-course tasting menu revisits his successful run at Avenues. Among the special offerings were a delicious lobster risotto with sea urchin, pig jowl with date and Iranian pistachios, a perfectly cooked guinea hen with matsutake mushrooms and maple and pine accents, wagu beef with bone marrow and quail egg, and several flavorful desserts.The atmosphere is comfortably casual, but the food is to be taken seriously.

Contact

217 W Huron St.
Chicago, IL 60654
312.624.9975
grahamelliot.com