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868 N Franklin St
River North, Chicago | Map312-482-9179
El: Brown, Purple (rush hrs) to Chicago. Bus: 66, 156 | Directions
PricesAverage main course: $38.
Description
Now that chef Erick Williams is comfortable in his role as executive chef at Michael Kornick's River North stalwart, he's constantly tweaking his menu. These days, those tweaks involve an ode to fall ingredients: pumpkin soup with toasted coconut; pan-roasted black bass with Nichols Farm red bell peppers, fingerling potatoes, fennel and saffron-scented nage; and roasted, farm-raised squab served with sweet potatoes, wilted greens and housemade bacon. Pastry chef Tony Galzin gets into the autumn spirit with a warm maple pound cake with roasted figs and crème fraîche sorbet.
Hours
Dinner.
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