It’s a lot of eating to determine the best of the best, but our intrepid Inspectors are always up to the task. As always, they have pounded the pavement in search of the standouts places worthy of your hard-earned downtime and dollars. Even with so many meals under their belts, several dishes had them swooning. Curious to know which ones have them hankering for a return visit? Herewith, our Inspectors’ favorites in Chicago this year.
Atelier
Chowder
An elevated preparation of chowder, made with sunchoke, cream, and bits of lamb bacon, topped with chive oil and caviar. Superb, refined clam flavor, a hint of sunchoke and cream, and then the lamb bacon adds a wonderful smoky addition. It's not just fat -- it's gamey, with little bits of carrot for texture.
Giant
Cappelletti
These tiny little hats were filled with a green pea purée, ricotta, and then finished with cheese and a judicious amount of cracked black pepper. Meaty chanterelles were also scattered around the plate, along with breadcrumbs for texture. The texture of the pasta, the vibrant pea flavor, the light butter sauce – it was a summery sensation.
Indienne
Chat
This was a stunning interpretation of the classic “chat.” Yogurt panna cotta on the base, looks almost like cheesecake, topped with yogurt mousse, a very delicate weave of thinly fried chat looking like a bird's nest, and then on top and under, three chutneys (strawberry chili, mint avocado, and tamarind), and edible flowers. A colorful work of art that’s perfectly composed with refined flavors and textures.
Longman & Eagle
Omelette
Is this the best omelette in Chicago? Probably. The texture is a cross between the creamy French style and the harder-cooked American-diner style. Thick sheets of glossy, lightly cooked egg wrapped around sweet tender leeks, sautéed conserva mushrooms, and melted Brie. It’s tender, savory, light, creamy — excellent.
Smyth
Dungennes Crab & Almond
Perfectly picked morsels of sweet Dungeness crab meat, flecked with crunchy bits of almond, served with a sauce of freshly pressed walnut oil and creamy almond milk—a uniquely artistic and memorable preparation of crab.
Hero image: Neil John Burger/Indienne
Thumbnail: Neil John Burger/Indienne
