When you look at all the Chicago Chef Week menus, you just can’t decide which ones to book. Yesterday a long time friend and I tried Embeya, #delicious. All the dishes were fun to share, colorful, vibrant and full of flavor. The team there does such a great job. I’ll be back for dinner soon! (I promise Attila!)
Clockwise from top left:
Rice Noodle Salad with short rib, rice noodle and lemongrass.
Octopus with confit eggplant, peanuts, coconut (this was not on the Chef Week menu – but we just had to try it).
Shrimp Wrap with shiitake, lettuce and Vietnamese herbs.
Seafood stew with brioche, kale, black garlic and apples.
Matcha Creme Puff – inside out.
Chicago Chef Week is here. With $22 lunch menus and $44 dinner menus at some of the city’s best restaurants, we kicked off the first day during lunch at GT Fish & Oyster. We saw plates and plates of their fried chicken and waffles waft by, but the real score was their chef week menu.
1. Creamy yet light Clam Chowder, with lots of clams and crunchy salty oyster crackers.
2. Seared Tuna Salad, with a savory and tangy cider mustard vinaigrette.
3. Their famous lobster roll, stuffed and loaded with deliciousness.
4. Lemon Panna Cotta with a tangy passion fruit granita.
5 & 6. Chocolate Meringue Tart. I almost fought #billyisthebest over this. Milk chocolate mousse meets dark chocolate ganache, decorated in a perfectly toasted meringue.
Move fast because Chef Week ends on March 21.