Restaurants
- Lou Stejskal added a new meal Lunch at NoMi Kitchen at NoMI
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... More
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
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- Lou Stejskal added a new meal Dinner at Boka at Boka
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... More
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
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- Lou Stejskal added a new meal [CLOSED] Dinner at Sixteen at Sixteen
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... More
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
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- Lou Stejskal added a new meal Lunch at Søllerød Kro at Søllerød Kro with Thomas Von Bruhn Hinné
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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New American cuisine with friendly service in a swanky, glamorous space.
BLOG POST: https://loustejskal.com/2017/12/10/bellemore/
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- Lou Stejskal added a new meal Dinner at Noma Mexico at Noma Mexico with Gerhard Huber
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- Lou Stejskal added a new meal Lunch at Disfrutar at Disfrutar
Few restaurants can implement molecular gastronomy techniques, presentation and taste successfully. In addition to accomplishing this, Disfrutrar served us a seamless symphony of dishes, sometimes giving my son a dish I had already tried, while serving me something new.
Afterwards, they invited us to their Innovation Lab where they brainstorm their... More
Few restaurants can implement molecular gastronomy techniques, presentation and taste successfully. In addition to accomplishing this, Disfrutrar served us a seamless symphony of dishes, sometimes giving my son a dish I had already tried, while serving me something new.
Afterwards, they invited us to their Innovation Lab where they brainstorm their dishes, menus and presentation. They also work with local culinary students. This room had binders containing photos of all their past dishes. There were shelves of bowls, plates, stones, boxes, shells and anything you can think of to serve food. There were large boards, each with a menu taped to the top with photos of each dish on that menu displayed below. Less
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- Lou Stejskal added a new meal Lunch at Tickets Bar at Tickets
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Roister is a concept by Grant Achatz, intended to be a lively and loud dining experience. Customers can pre-book the option to sit at the counter and view the cooking action at the hearth. Downstairs is Highbrow, Low Country Boil, which is a southern, coastal seafood, family-style dinner, served out of the basement test kitchen.
CHEF: Andrew Brochu.... More
Roister is a concept by Grant Achatz, intended to be a lively and loud dining experience. Customers can pre-book the option to sit at the counter and view the cooking action at the hearth. Downstairs is Highbrow, Low Country Boil, which is a southern, coastal seafood, family-style dinner, served out of the basement test kitchen.
CHEF: Andrew Brochu.
BLOG https://loustejskal.com/2017/12/02/roister-4/ Less
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Meatball subs