Foodle

Sollerod Kro is located just outside of Copenhagen in a 1677 building. Don't let the fancy words on the menu and the beautiful photos fool you. Sollerod Kro is far from being a place where the service is stiff and you have to whisper.

It is here, where I had the most genuine, warmest display of hospitality, dish after dish of pleasantly-made creations that speak to my palate, and quite possibly the cleanest, brightest application of caviar (with a surprise!) that I have ever had in my life. More photos to come. I just couldn't wait to talk about this. ;-) Less

Sixteen offers tasting menu options for dinner with a wide variety of options.

Choose one item from each section to build a 3-course dinner
Order the set 6-course dinner
Private Rooftop Garden Dinner for 8 to 20 of your people.
Tasting Menu (2 options) 1) Regular Tasting Menu. Select one item from each course section. 2) Chef’s Extended Menu. You get everything listed on the menu.
Shown: Chef’s Extended Tasting Menu ($245)
Chef: Nick Dostal Less

Boka serves creative, contemporary American food using seasonal Midwestern ingredients in an elegant but non-formal setting. There are different dining sections, a bar area, and a cozy back patio open during good weather. The cocktail and wine program is strong and they have citrus or herbal house made sodas. The sound level is conducive to conversation with adequate lighting and the restrooms are located downstairs.

A notable dish is the duck entree (for two) that comes with an array of sides of the duck used in different ways. There is a seasonal tasting menu if you wish to let the kitchen build your meal. The dessert menu has special beverages, cheese and desserts ranging from savory to sweet.
Chef: Lee Wolen
https://loustejskal.com/2017/01/08/boka-3/ Less

NoMi Kitchen is located in the Park Hyatt Hotel Chicago. The space at NoMI is light, airy and elegant and the views can’t be beat. NoMi has a notable sushi program and uses fresh wasabi. Be sure to go to the back of the restaurant into the hallway where there is a Dale Chihuly lighting sculpture.

Chef: Ed Sura (formerly of Perennial Virant and Graham Elliot)
Pastry Chef: George Mosko (formerly of North Pond, Bouchon and French Laundry) Less