monkish loin and sausage, summer squash, roasted eggplant
poached chicken, white asparagus, crispy skin and almond
fois gras macaron, lavander
coconut cake, marshmallow, dark chocolate
aged beef, carrot, tasty paste
an olive and oat snack and a foie mousse and frozen apple snack
aged duck, fermented ginger honey, bonito mustard
poached salmon, pickled onion, black lime, finnan haddie
After years of working in Michelin Starred restaurants in Chicago, I always wanted an outlet where my ideas could have a place of their own; an intimate space where guests allow me to guide them through a dining experience.
My goal is to take all of the attention to detail found in a fine dining experience, and transport that into a more comfortable home environment. My relatable yet innovative menus are always evolving. Clients will eat dishes that are being served for the first time, as well as old favorites; each paired with plenty of anecdotes to bridge inspiration. Diners contribute to the evolution of dishes served through candid feedback and conversation; and ultimately become a significant part of the creative process themselves.
We are always listening to what our guests say, and weaving what’s said into our own growth. We feed on the idea of the guests themselves, and their entire experience, becoming part of the creative process.
Let us make you dinner.