Acclaimed Chicago restaurant, Elizabeth, will be open on Tuesday evenings starting on August 9. The Michelin-starred restaurant's "new gatherer" tasting menu will be available Tuesday through Saturday, with seatings from 5:30-9 p.m. Dining guests will delight in a multitude of incredible courses prepared by Executive Chef Ian Jones (NoMI; Bavette's; Band of Bohemia; Sepia; Kitsune). The choice of spirit-free beverage pairings, wine pairings or reserve wine pairings, curated by Beverage Director Ali Martin, may accompany the menu.
Chef Iliana Regan's legacy of farming and foraging pure ingredients continues under the direction of owner Tim Lacey (Trio; Kitsune; Spring; Green Zebra; Custom House; Drawing Room) and aforementioned Executive Chef Ian Jones. Their commitment to utilizing lost or forgotten foods and each season's sustainable bounty results in simply stunning, unique and flavorful dishes. The midwestern aesthetic first begun by Chef Regan will always be celebrated.
Elizabeth's summer menu is detailed below. For table reservations, visit Elizabeth-Restaurant.com.
Elizabeth 4835 N. Western Avenue Chicago, IL 60625 773-681-0651 @elizabeth.chicago
Summer Menu $160 per guest
Pairings: $75 spirit-free; $105 wine; $150 reserve wine
Snacks No.1
Pea croquette, white truffle
Paired with Mancino Vermouth di Torino Bianco Secco, Piedmont, IT
Or spirit-free Rhubarb shrub, fizz
Tomato
Tart, humbolt fog, lemon basil
Bacalao, salted plum
Paired with 2020 Revel Cider ‘Ostara’ Golden Plum Chamomile, Ontario, CN
Or spirit-free Kabosu, umami
Gazpacho
Melon, jamón, Midori
Crudo
Hamachi, hearts of palm, cherry Paired with 2020 Long Shadow’s ‘Poet’s Leap’ Riesling, Columbia Valley, WA
Or spirit-free Cherry, sakura, California bay leaf
Optional Course ($45):
Lobster Roll, white asparagus, lovage, black garlic pretzel roll, osetra Paired with 2020 Division Winemaking Co. ‘Un’ Chardonnay, Willamette Valley
Or spirit-free Raspberry lime rickey
Gnudi
Almond ricotta, asparagus, koji, semolina focaccia Paired with 2020 Pedro Parra y Familia ‘Vinista’ Pais Itata, Bìo Bìo, CH
Or spirit-free Kombucha, mandarin
Striped Bass
Vadouvan, leek, razor clam
Rabbit
Pea, truffle, wasabi sourdough
Paired with 2017 Russiz Superiore Collio Cabernet Franc, Friuli-Venezia Giulia, IT
Or spirit-free Seedlip 108, white soy
Lunchbox
Fried baloney, grape juice
Yuzu, elderflower, mint
Berries
Charred fig wood, sorrel, pink peppercorn
Paired with 2019 Marchesi di Gresy ‘La Serra’ Moscato d’Asti, Piedmont, IT
Or spirit-free Amaro
Uni
Chocolate, kumquat, black sesame
Snacks No. 2
Kombucha Gummy
Rose, oolong, rhubarb
Meringue
Citrus lace, strawberry-boshi
Bananas Foster Chestnut miso, Thai banana, rum caramel
Acclaimed Chicago restaurant, Elizabeth, will be open on Tuesday evenings starting on August 9. The Michelin-starred restaurant's "new gatherer" tasting menu will be available Tuesday through Saturday, with seatings from 5:30-9 p.m. Dining guests will delight in a multitude of incredible courses prepared by Executive Chef Ian Jones (NoMI; Bavette's; Band of Bohemia; Sepia; Kitsune). The choice of spirit-free beverage pairings, wine pairings or reserve wine pairings, curated by Beverage Director Ali Martin, may accompany the menu.
Chef Iliana Regan's legacy of farming and foraging pure ingredients continues under the direction of owner Tim Lacey (Trio; Kitsune; Spring; Green Zebra; Custom House; Drawing Room) and aforementioned Executive Chef Ian Jones. Their commitment to utilizing lost or forgotten foods and each season's sustainable bounty results in simply stunning, unique and flavorful dishes. The midwestern aesthetic first begun by Chef Regan will always be celebrated.
Elizabeth's summer menu is detailed below. For table reservations, visit Elizabeth-Restaurant.com.
Elizabeth
4835 N. Western Avenue
Chicago, IL 60625
773-681-0651
@elizabeth.chicago
Summer Menu
$160 per guest Pairings: $75 spirit-free; $105 wine; $150 reserve wine
Snacks No.1
Pea croquette, white truffle
Paired with Mancino Vermouth di Torino Bianco Secco, Piedmont, IT
Or spirit-free Rhubarb shrub, fizz
Tomato
Tart, humbolt fog, lemon basil
Bacalao, salted plum
Paired with 2020 Revel Cider ‘Ostara’ Golden Plum Chamomile, Ontario, CN
Or spirit-free Kabosu, umami
Gazpacho
Melon, jamón, Midori
Crudo
Hamachi, hearts of palm, cherry
Paired with 2020 Long Shadow’s ‘Poet’s Leap’ Riesling, Columbia Valley, WA
Or spirit-free Cherry, sakura, California bay leaf
Optional Course ($45):
Lobster Roll, white asparagus, lovage, black garlic pretzel roll, osetra
Paired with 2020 Division Winemaking Co. ‘Un’ Chardonnay, Willamette Valley
Or spirit-free Raspberry lime rickey
Gnudi
Almond ricotta, asparagus, koji, semolina focaccia
Paired with 2020 Pedro Parra y Familia ‘Vinista’ Pais Itata, Bìo Bìo, CH
Or spirit-free Kombucha, mandarin
Striped Bass
Vadouvan, leek, razor clam
Rabbit
Pea, truffle, wasabi sourdough
Paired with 2017 Russiz Superiore Collio Cabernet Franc, Friuli-Venezia Giulia, IT
Or spirit-free Seedlip 108, white soy
Lunchbox
Fried baloney, grape juice
Yuzu, elderflower, mint
Berries
Charred fig wood, sorrel, pink peppercorn
Paired with 2019 Marchesi di Gresy ‘La Serra’ Moscato d’Asti, Piedmont, IT
Or spirit-free Amaro
Uni
Chocolate, kumquat, black sesame
Snacks No. 2
Kombucha Gummy
Rose, oolong, rhubarb
Meringue
Citrus lace, strawberry-boshi
Bananas Foster
Chestnut miso, Thai banana, rum caramel
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