This was an incredible surprise. A Porcini mushroom bisque topped with crispy beets and truffle oil. The slaw is made up of asparagus and daikon radish. The final surprise toyed with the idea of molecular gastronomy, or as it’s being referred to now, “modernist cuisine.” A small globe of bread topped with a butter encapsulation and sea salt meant to be eaten all at once. First you got the sweet taste of the bread, then the creaminess of the butter and the sea salt.
Oh, to make it better? Umami paste. Look it up, you’ll be glad you did.
2728 West Armitage Ave
Chicago, IL 60647-4206