Coquette, 165 N. Ogden Ave, the newest restaurant from Bonhomme Hospitality opens on Tuesday, October 18, with reservations live through Resy.
Coquette’s cocktail program is built around seasonal produce, bridging the similarities found between what is harvested both in France and in the Midwest. Created by Bonhomme Hospitality’s beverage team and partner Brian Sturgulewski, buildt a menu around seasonally available ingredients and ingredients preserved through pickling, infusion or fermentation. Coquette’s spirit offerings will include The Coquette Martini, a signature cocktail, made with French Gin, William-Pear Eau De Vie, Pineau Des Charentes and a roasted, local Pear “Olive”.
Coquette’s wine list has been created by Sommelier, Colin Hofer, Coquette’s wine list promotes minimal intervention winemakers and biodynamic vanguards who vinify in areas like Alsace, Jura, Savoie and the Languedoc.
Research for Coquette began organically in the kitchen of Porto, where Chefs Marcos Campos, Erwin Mallet and Shannah Primiano have worked side-by-side for three years. When Bonhomme’s founder and creative director Daniel Alonso challenged them to collectively express their vision for a modern bistro, the trio began by applying their live-fire cooking style to French cuisine, playing with distinct levels of smoke in the preparation of whole ingredients as well as classic sauces and purées. Those experiments became Coquette, a French experience that reflects the food of France today. Coquette also features a dry aging system that blends technology with methods that go back thousands of years.
The result is a menu reflecting modern takes on bistro classics with dishes like Moules et Coques (Smoked Mussels, Atlantic Cockles, Green Apple, Seaweed & Cider Vinaigrette, Mussel Espagnole Sauce, Absinthe Dijon Mustard), Crabe Royal (Smoked King Crab, Confit Fennel, Vanilla and Yuzu Escabeche), Oeufs et Oursins (Sea urchin, Scrambled Duck Eggs, Smoked Potato Foam, French Dried Caviar), Magret De Canard (Dry Aged Duck Breast, Orange Infused Duck Jus, Celeriac & Nutmeg Purée, Wood Fire Roasted Grapes), Sole Meuniere (Charcoal Grilled Whole Atlantic Dover Sole, Preserved Lemon, Herbes De Provence, Smoked Brown Butter), and Boeuf Wellington (Josper Smoked Dry Aged Beef Tenderloin, Mushroom and Anchovy Duxelle, Sea Lettuce and Wasabi Crêpes, Beef Sauce Périgourdines).
Moving from savory to sweet, guests can choose desserts like, Pâte à Coquette (Pâte à Choux, Herbs de Provence Ice Cream, Roasted Foie Gras Ganache, Baguette Craquelin, Blueberry, Pecan Praline, Crème Fraîche Caramel), Entremet (Pomme Frite Mousse, French Emmental Swiss Cremeux, Cured Ham Jam, Field of France Rooibos Tea, Apricot Glaze, Croissant), and Fromage (Brie & Truffle Ice Cream, Gem Lettuce Coulis, French Vinaigrette Gel, Pain d’épices).
Coquette is located at 165 N. Ogden Ave., Chicago, IL 60607. Hours are Tuesday to Saturday 4pm to 2am and Sunday 4pm to 11pm with Brunch coming soon. Reservations are available through Resy.
Coquette, 165 N. Ogden Ave, the newest restaurant from Bonhomme Hospitality opens on Tuesday, October 18, with reservations live through Resy.
Coquette’s cocktail program is built around seasonal produce, bridging the similarities found between what is harvested both in France and in the Midwest. Created by Bonhomme Hospitality’s beverage team and partner Brian Sturgulewski, buildt a menu around seasonally available ingredients and ingredients preserved through pickling, infusion or fermentation. Coquette’s spirit offerings will include The Coquette Martini, a signature cocktail, made with French Gin, William-Pear Eau De Vie, Pineau Des Charentes and a roasted, local Pear “Olive”.
Coquette’s wine list has been created by Sommelier, Colin Hofer, Coquette’s wine list promotes minimal intervention winemakers and biodynamic vanguards who vinify in areas like Alsace, Jura, Savoie and the Languedoc.
Research for Coquette began organically in the kitchen of Porto, where Chefs Marcos Campos, Erwin Mallet and Shannah Primiano have worked side-by-side for three years. When Bonhomme’s founder and creative director Daniel Alonso challenged them to collectively express their vision for a modern bistro, the trio began by applying their live-fire cooking style to French cuisine, playing with distinct levels of smoke in the preparation of whole ingredients as well as classic sauces and purées. Those experiments became Coquette, a French experience that reflects the food of France today. Coquette also features a dry aging system that blends technology with methods that go back thousands of years.
The result is a menu reflecting modern takes on bistro classics with dishes like Moules et Coques (Smoked Mussels, Atlantic Cockles, Green Apple, Seaweed & Cider Vinaigrette, Mussel Espagnole Sauce, Absinthe Dijon Mustard), Crabe Royal (Smoked King Crab, Confit Fennel, Vanilla and Yuzu Escabeche), Oeufs et Oursins (Sea urchin, Scrambled Duck Eggs, Smoked Potato Foam, French Dried Caviar), Magret De Canard (Dry Aged Duck Breast, Orange Infused Duck Jus, Celeriac & Nutmeg Purée, Wood Fire Roasted Grapes), Sole Meuniere (Charcoal Grilled Whole Atlantic Dover Sole, Preserved Lemon, Herbes De Provence, Smoked Brown Butter), and Boeuf Wellington (Josper Smoked Dry Aged Beef Tenderloin, Mushroom and Anchovy Duxelle, Sea Lettuce and Wasabi Crêpes, Beef Sauce Périgourdines).
Moving from savory to sweet, guests can choose desserts like, Pâte à Coquette (Pâte à Choux, Herbs de Provence Ice Cream, Roasted Foie Gras Ganache, Baguette Craquelin, Blueberry, Pecan Praline, Crème Fraîche Caramel), Entremet (Pomme Frite Mousse, French Emmental Swiss Cremeux, Cured Ham Jam, Field of France Rooibos Tea, Apricot Glaze, Croissant), and Fromage (Brie & Truffle Ice Cream, Gem Lettuce Coulis, French Vinaigrette Gel, Pain d’épices).
Coquette is located at 165 N. Ogden Ave., Chicago, IL 60607. Hours are Tuesday to Saturday 4pm to 2am and Sunday 4pm to 11pm with Brunch coming soon. Reservations are available through Resy.
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