At Chicago's most recent fine dining destination, the first course on the tasting menu is almost always some form of caviar. Chef Noah Sandoval has served the glorious fish eggs with everything from tomato gelée to Iberico ham. These days, he's taken the amuse in a tropical direction: a gorgeous pile of golden osetra caviar set in a coconut broth among juicy lychees and sweet, acidic sea grapes. It's not only well balanced and pleasantly sweet; it also feels like an Island-inspired vacation in the face of the impending Chicago winter.

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