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Smoked Chuck Tender with spaetzle, pickled red onion, cilantro, jalapeño and German sweet-and-sour gastrique. Alison Cook: 29-95
Located in Culinary Institute LeNotre, executive Chef Kris Jakob's modern, art-filled bistro features a staff of experienced chefs and senior culinary students.
The fare is French with an emphasis on locally sourced ingredients. Breads and pastries are all made in-house. The wine menu is dominated with French wines selected simply because they play well with the food. Best of all: there's not a bottle over $35 and you'll find many under $20.
Two visits so far, and I'm very excited to see what will develop in this kitchen! The charcuterie is very well done. The tableside presentation is a nice touch ... we need to remember that these are students, because service can be amateurish. I'm certain this will improve under the guidance of the suave, knowledgeable and gracious maitre d'hotel, Hossain (please forgive me if I misspelled) Chef Kris runs a busy kitchen, grows microgreens/herbs right there in the window; knows his way around a foie gras and a good number of other things. The breads are uniformly outstanding, the pastries don't seem to me to be on par, but, I've only been there twice, and cannot wait to return.
You will not believe the more-than-reasonable prices.
Be sure to bring a vest or a shawl: while the air conditioner is running, it is arctic, when it is off, the dining room quickly feels a little stuffy and warm.
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