The menu changes often, depending on what the chefs pick up at the farmers market and what they feel like cooking. Every dish is cooked by Foss and Brochu (and one assistant, Mike). It seriously doesn't get much better than partaking in what is in essence, a small dinner party hosted by two creative and talented chefs. From the minute we walked in, we were encouraged to make ourselves at home for what was to be 4 hours of dining bliss.
Here is a rundown on what my dining companions and I experienced that night:
Course 1 - Cucumber: several ways / apricot / chili
So fresh. So pretty.
Course 2 - Spanner Crab: coconut / chorizo / thai guava
We were told the spanner crab feeds on scallops and shrimp. It was evident in the flavor (in a good way) Paired with the avocado & chorizo, the unexpected combo of flavors made this dish a favorite among us all!
Course 3 - Smoked Oyster: roe / horseradish / chive
To be honest, oysters are still growing on me. This one was so fresh and the smokiness of the oyster made it much easier to slide down.
Course 4 - Sardine: eggplant / tomatoes / piperade
Sardines… An acquired taste for most. I tried my best to eat them all, but thoroughly enjoyed the fresh tomatoes, the white eggplant and the veggies hiding inside!
Course 5 - Lobster: fennel / turnip / lily
Eating lobster will never be the same after trying this dish. Succulent chunks of poached lobster bathed in a rich and delicious broth. My mouth is watering just thinking about it.
Course 6 - Corn: truffle / ground cherries
In all the excitement of assisting plating this dish, I forgot to take a picture upon returning to my seat! Woopsie!
Course 7 - Consomme: cantaloupe / whipped ham
Yes, whipped ham! We were asked to come in the kitchen to take shots of this. Surprisingly tasty!
Course 8 - Maitake: snails / sea beans / watermelon Where the land meets the sea. You can taste the earthiness of the mushrooms & snails and the saltiness of the ocean in the sea beans.
Course 9 - Agnolotti: chicken / cornichon / brioche
Tasted like Thanksgiving dinner.
Course 10 - Foie Gras: plums / rutabaga / balsamic
Generous portions of foie (or as Terence says, Fooey Grass) cooked to perfection. That’s the best thing about serving a small amount of people – the quality of the food is unparallel.
Course 11 - Ribeye: potato / blue cheese / sassafras
Jake and Amanda did a great job of helping plate this dish! The very strong blue cheese matched with the ribeye perfectly!
Course 12 - Manchego: fig jam / candy cap mushrooms / lettuce
Tasted like a combo of french toast and chicken marsala. Sounds like a bizarre combo, but bizarrely amazing. Sincere apologies for the horribly lit pic!
Course 13 - Cherries: forbidden rose / cream / aromas
It’s hard to tell, but there is dry ice seeping out from underneath the bowl. So fun!
Course 14 - Peach: white chocolate / pistachio / lemon
Fresh peaches and light and airy cake with white chocolate goodness.
Surprise ending: Chef Foss' chocolate salty balls served on a sword. Hmmm... salty.
It's important to mention that service was flawless. Bill was the lone person running the front of the house. He was so accommodating and attuned to taking care of everyone's needs. El is BYOB and Bill took great care in making sure everyone’s wine glass was always full. He brought out new silverware for each course, and even had an awesome playlist running on the I-Pod. We loved Bill!
Unlike most every restaurant you've eaten at, the kitchen at El had an open door policy, both because diners were afforded the opportunity to walk through and live the life of a chef (plating included!), and because there was seriously no door. A truly memorable experience, thanks to the stunning uniqueness of the staff, the environment, and obviously the food! Chef Foss and Brochu make an awesome duo. If I was giving out stars, El gets 5 of em!
Check out the professional shots of the meal taken by photographer Hugh Galdones at:
El
2419 W 14th Street
(at Western Ave)
(312)226-8144
www.elideas.com
www.elideas.com
This looks delicious! Savory and sweet...i loved reading and looking at the pics...YUMMM
ReplyDeleteThis looks amazing. Awesome review. Gotta get my butt to Chicago soon....
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