Lou Stejskal

Michelin-starred brewpub. Multi-functional space for food, beer, wine, coffee, or snacks, all to be enjoyed in their respective nooks. Revisit and explore.

CHEF: Ian Davis
TIP: Order the life-changing omelette.
BLOG: https://loustejskal.com/2018/04/29/band-of-bohemia/

*Prices reflective of the a la carte menu. Photos show portions from our customized tasting. Less

This cozy restaurant is a place I could go to once a week. This was my most relaxing and satisfying meal during my trip to London. While Noble Rot Restaurant & Wine Bar is known for their wines, the food by Paul Weaver, formerly of The Sportsman and St John's, is worth a try if visiting London. Solid.

CHEF: Paul Weaver
BLOG: https://loustejskal.com/2018/04/24/noble-rot-restaurant-wine-bar/ Less

We drove just past the border from Denmark to Sweden arriving at a cozy, 150-year old farmhouse. Daniel Berlin stood in the doorway waiting to greet us as we got out of the car.

After a few courses, Daniel presented his signature celeriac demonstration. Then we were asked to go to the entry, grab a blanket, and head outside. Small bonfires beckoned us to walk down the steps and we were handed a cup of mushroom broth and invited to snack on battered artichokes kept warm in a cast iron pan. We explored the other buildings and rooms then headed back inside. Dinner continued as a vegetable-forward meal with any meat dishes coming from Daniel’s own hunting excursions.

After what we thought was our final course, we were asked to step outside once again, this time taking the path to the greenhouse, where we enjoyed candies, coffee, tea and a nightcap by candlelight.

Great friends, a starry night, and really feeling the connection with our food. The night was magical and I was charmed.

Daniel Berlin. Excelling in all corners of what a unique, humble, fine dining experience can be. Two Michelin stars. Well-deserved.

Chef: Daniel Berlin
Dinner Menu: $218
Wine Pairing: $159
Juice Menu: $77

2018 Michelin ⭐️⭐️
2017 World’s 50 Best #93
2017 OAD Top 100+ European #13 Less

An impressive, 10-course dinner, run by two alums of one of Chicago's oldest-standing French restaurants, Les Nomades.

The tables are custom-built to house each dining party's own microgreen garden. The greens serve as palate cleansers in between courses and diners are guided as to which courses will be heightened by adding it to their plate.

While courses were creative and whimsical, there was a mature understanding of when a splatter should be a splatter and why. The adornment of flowers and herbs felt purposeful and the dishes were beautifully constructed, not overly-tweezed.

I may have been sitting under a speaker because the music levels made it hard to hear, but it was the strong, classical cooking skills brought forward into their own modern style, that won me over.

Chefs: Sam Plotnick and Don Young
Menu: $125
Pairings: $95
2019 Michelin ⭐️

BLOG: https://loustejskal.com/2018/04/12/temporis/ Less

Precise, 19-dish tasting menu by Ronny Emborg. Atera has a noteworthy non-alcohol beverage pairing. Video link below.

I might have rated this meal higher if the price wasn't so steep, but this dinner gave me sticker shock since perception of value is part of the experience. The non-alcoholic drinks come out to about $23 per glass and I don't naturally consume 6 drinks at any meal. It appears the Temperance price has gone down to $105 since my visit, but the total price for this truly lovely cooking and incredible service has never left my mind.

Chef: Ronny Emborg
Menu: $275 (tip included, not tax)
Non-alcohol pairings: $142 (tip included, not tax)
Total Paid: $454
2017 Michelin ⭐⭐
2017 OADTop 100+ U.S. Restaurants #36

BLOG: https://loustejskal.com/2017/07/21/atera/
YOUTUBE: https://youtu.be/HQGOraznkyA 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)
BLOG: https://loustejskal.com/2017/08/15/nomi-kitchen-2/ Less