Restaurants
- Lou Stejskal added a new meal Lunch at Henrietta Red at Henrietta Red
Brunch at Henrietta Red by partner/chef Julia Sullivan, who previously worked at Per Se and Blue Hill at Stone Barns.
Chef: Julia Sullivan
Blog: https://loustejskal.com/2017/09/30/henrietta-red/
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- Lou Stejskal added a new meal Dinner at The Dearborn at The Dearborn
Chicago theater district dining open for lunch, brunch and dinner. The Fish and Chips are fantastic and their gnocchi are like pillows.
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- Lou Stejskal added a new meal Dinner at Juno Sushi Chicago at Juno
Omakase at Juno is a treat for the eyes and mouth. BK Park builds beautiful sashimi bowls and the nigiri is delicately-topped with the right touch of salt or acidity.
Chef: BK Park
Omakase: $150
Tips: A la carte menu gems are the Juno King spicy king crab and tuna nigiri and the signature smoked dishes.
BLOG POST: https://loustejskal.com/2017/12/27/juno/
VIDEO:... More
Omakase at Juno is a treat for the eyes and mouth. BK Park builds beautiful sashimi bowls and the nigiri is delicately-topped with the right touch of salt or acidity.
Chef: BK Park
Omakase: $150
Tips: A la carte menu gems are the Juno King spicy king crab and tuna nigiri and the signature smoked dishes.
BLOG POST: https://loustejskal.com/2017/12/27/juno/
VIDEO: https://youtu.be/9DOyMAQODGE Less
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- Lou Stejskal added a new meal Dinner at Uchu at Bar Uchu with Gerhard Huber and Amy Huber
BLOG POST: https://loustejskal.com/2017/07/20/uchu/
YOUTUBE VIDEO: https://www.youtube.com/watch?v=Bx1ylIelqF8
Once inside, I felt immediately transported to Japan. I have never been to Japan, but it’s how I think I might feel there. The decor was serene, calm and monochromatic. Upon entering the back room, the first thing I noticed was the... More
BLOG POST: https://loustejskal.com/2017/07/20/uchu/
YOUTUBE VIDEO: https://www.youtube.com/watch?v=Bx1ylIelqF8
Once inside, I felt immediately transported to Japan. I have never been to Japan, but it’s how I think I might feel there. The decor was serene, calm and monochromatic. Upon entering the back room, the first thing I noticed was the barware. Beautiful sake vessels, Zalto stemware and gold-rimmed cocktail glasses filled the shelves that were backlit like the sign out in front. Each glass was an exquisite work of art.
Frank Cisneros, who previously worked at Tokyo’s Mandarin Oriental Hotel, hand-selected each single vessel for Uchu. Upon a closer look, the shelves were graced with prized Japanese whiskies. I was getting excited to see the rest of the night unfold.
Uchu has two different Japanese dining experiences. The front room holds their sushi omakase dinner for ten guests which was not yet open at the time of my visit. I was there for the kaiseki-influenced meal run by Sam Clonts, alum of Chef’s Table at Brooklyn Fare. Eight seats surround the L-shaped bar where five of us would be joining a couple who was already seated.
Samuel Clonts, formerly of Chef’s Table at Brooklyn Fare, has designed an intimate, meticulously prepared kaiseki-influenced dinner for eight people at a time. You listen to the likes of David Bowie and The Smiths as lids are removed from bowls, each filled with Japanese-inspired dishes. The beverage pairing included some fine champagnes, sake, burgundies and we also enjoyed cocktails accompanied by table-side ice carving, gold-plated swizzle stick spinning and tea service at the end of the dinner.
Chef: Samuel Clonts
Kaiseki: $200 Less
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- Lou Stejskal added a new meal Dinner at Restaurant Pakta at Pakta with Neil Walker, David Califa, Grace Chen, Jason Wang and Robert Driscoll
Japan Meets Barcelona at Pakta with Takaaki Sugita, Kentaro Nakahara, Yoshitery Ikegawa and Albert Adria.
This was one of several dinners in a special event series: Luxeat and All Nippon Airways present Japan Meets Spain. Meals took place in Barcelona and Ibiza with several area chefs collaborating with guest chefs from Japan.
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- Lou Stejskal added a new meal Lunch at Momofuku Ko at Ko
Momofuku Ko has enjoyable flavor transitions as well as a few items that I always crave and remember, long after I’ve left.
Tasting Menu $195 Counter
2017 Michelin Stars **
2017 World’s 50 Best No. 58
Owner/Chef David Chang
Executive Chef Sean Gray
BLOG https://loustejskal.com/2017/07/21/momofuku-ko-2/
TIPS There is a five-course menu for... More
Momofuku Ko has enjoyable flavor transitions as well as a few items that I always crave and remember, long after I’ve left.
Tasting Menu $195 Counter
2017 Michelin Stars **
2017 World’s 50 Best No. 58
Owner/Chef David Chang
Executive Chef Sean Gray
BLOG https://loustejskal.com/2017/07/21/momofuku-ko-2/
TIPS There is a five-course menu for $75 or a six-course menu for $90, walk-in only at dinner. Less
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- Lou Stejskal added a new meal Dinner at Per Se at Per Se with Pallavi Sangtani
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As someone who didn’t eat lettuce until I was in my 20s and never grew to love it, it was the lettuce in my first course at Blue Hill at Stone Barns, that won me over.
https://loustejskal.com/2017/07/20/blue-hill-at-stone-barns/
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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... More
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
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