we picked Knife & Tine through a list that Christopher Fisher had sent me about places that were doing James Beard week special items or menus and this one was on the list. We had never heard of it before and they have only been open a year come early June. I think the menu looks very worthy but last night we limited ourselves to the James Beard menu -
This menu is inspired by James Beard and the Best Chef: Great Lakes Chicago Nominees
a lovely interior courtyard space and also a cozy inner bar/dining room-
the Beard Menu-
Muesli Oyster, champagne granita, pickled celery
Inspired by Erling Wu-Bower from Nico Osteria
Rabbit and white asparagus terrine, fava beans, cremini mushrooms, hazelnuts, pickled garlic
Inspired by Curtis Duffy from Grace
Pork sausage, crispy sweetbreads, farro, beer jam, fennel and cherry kraut
Inspired by Paul Virant from Vie
Lemon chamomile cheesecake, lemon curd, white chocolate crumble
Inspired by Andrew Zimmerman from Sepia
my favorite course was the terrine with the asparagus... really flavorful with a lovely summer lightness- hope that one makes it onto the regular menu!
although the BYO corkage is stiff at $25 a bottle - we will definitely return... and check out the regular menu which has many appealing choices -
we both think this one goes on the list for our rotation when in town... and we were discussing the fact that we have to get to some of our faves before too long- including Oceanique and Restaurant Michael in Winnetka.... and now- off to the movies....
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