The return of the casual five-course prix-fixe menu<\/p>\n
When Sandoval and Feldmeier started cooking in Chicago 15-plus years ago, you had restaurants like Blackbird and Takashi that offered approachable five-course tasting menus. While many prix-fixe menus today can start at seven courses and hit upwards of 30, at All Well you can still have a special experience, in less time. \u201cI love having great food in an hour and a half,\u201d Sandoval said. And Feldmeier delivers on that promise, with a menu of American fare with French and Japanese influences.<\/p>\n
The first course features three one-bite canapes, set atop a floral-shaped wooden rotating platter. When we dined, those included a sunchoke and truffle beignet, trout roe on deviled egg gribiche inside a rye-shelled tart, and a foie gras mousse waffle with Seedling Farm rhubarb jam.<\/p>\n
Once again taking a departure from the traditional tasting menu, courses two and four let you choose among a few items: Hokkaido scallop with Virginia ham XO sauce, or a dehydrated candied beet atop sake lees cream with a sea buckthorn vinaigrette. The mid-course is a family-style rich delice de Bourgogne-filled luna mezza pasta served with a stout ceramic pitcher of chicken brodo, and toast spread with buckwheat-honey butter. (Pro tip: taste the creamy pasta before drizzling on the chicken broth \u2014 and use the liquid sparingly to ensure optimal melding of both flavors before dredging it all up with the buttery toast).<\/p>\n
A fourth course sees a choice between four savory options that could be flaky sablefish, truffle-filled quail with creamy Italian purgatory beans, or a maitake mushroom en croute with a rich bearnaise. A final sweet taste of lemon semifreddo atop olive oil cake closes out the meal.<\/p>\n
(Note that many of these details may change as new ingredients come into season.)<\/p>\n","protected":false},"excerpt":{"rendered":"
The return of the casual five-course prix-fixe menu When Sandoval and Feldmeier started cooking in Chicago 15-plus years ago, you had restaurants like Blackbird and Takashi that offered approachable five-course tasting menus. While many prix-fixe menus today can start at seven courses and hit upwards of 30, at All Well you can still have a<\/p>\n","protected":false},"author":2,"featured_media":35960,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[2726,2725,2723,2770,2724],"class_list":["post-35959","post","type-post","status-publish","format-standard","has-post-thumbnail","category-illinois","tag-illinois","tag-illinois-dining","tag-illinois-food","tag-illinois-grocery-stores","tag-illinois-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117351768643110437","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/35959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=35959"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/35959\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/35960"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=35959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=35959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=35959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}