Jason Chan, the restaurateur behind other Chicago dining establishments, will open Gavroche, a boutique, 32-seat restaurant serving modern French cuisine in Old Town, on Wednesday, October 2. Gavroche, which translates to English as “mischievous child”, is the name of the main character from Les Misérables.
The kitchen at Gavroche is helmed by Executive Chef Mitchell Acuña, a classically French trained chef whose resume includes experience at BOKA, North Pond and Sixteen restaurants, among others.
“Nouvelle cuisine as we know it is over 50 years old,” said Chan. “Chef Acuña and I love the classics; who doesn’t? But there is a movement happening in other parts of the world – from Paris and London to Tokyo – that we haven’t really seen yet in the U.S., and that movement is sharing French cooking through a modern lens. Gavroche aims to present the ‘new nouvelle’.”
Chef Acuña’s 18-item, a la carte menu includes Charred French Radishes, served with salted butter, fennel pollen and warm demi baguette; Hamachi “Niçoise”, presented with egg yolk confit, seasonal vegetables, petite lettuce, pickled pearl onion and white anchovy vinaigrette; Turbot Au Four Beurre Blanc, showcasing Polanco caviar and smoked crème fraîche beurre blanc; Gnocchi Parisian, with lemon black truffle cream, fine herbs, crispy garlic and bourbon barrel smoked trout roe; Koji Dry Aged Whole Poussin Rouge featuring summer black truffle, chanterelles, baby turnips, Yukon potato pave and black truffle jus; King Louis Royale, a luxurious wagyu brisket burger with raclette, pickled red onion, arugula, black truffle aioli, toasted brioche and served with beef fat pommes frites; and more.
Breads and desserts are by Pastry Chef Christine McCabe. Her career includes stints at Joël Robuchon in Paris, Charlie Trotter’s in Chicago and Metropolitan in Salt Lake City. At Gavroche, McCabe reunites with longtime friend, Jason Chan. In 2019, the duo partnered to open Sugar Cube, an Americana-style patisserie, in Chicago’s Time Out Market. At Gavroche, guests explore a selection including a fresh take on a Crème Brulee Duet that changes seasonally.
Gavroche offers a curated selection of boutique and reserve wines. While any classic cocktail is available, the restaurant’s signature cocktail program will feature five selections crafted with rum, whiskey, vodka, gin and tequila. The restaurant also includes spirit-free selections, embracing teas, seasonal ingredients and functional mushrooms and adaptogens.
“Gavroche is the sum total of my experiences,” Chan says. “At the end of the day, dining here is intended to bring us back to what’s really important – celebrating life. This place champions the spirit of community, coming together around the table in friendship and love over a great bottle of wine and the best ratatouille and steak tartare you’ve ever tasted.”
Jason Chan, the restaurateur behind other Chicago dining establishments, will open Gavroche, a boutique, 32-seat restaurant serving modern French cuisine in Old Town, on Wednesday, October 2. Gavroche, which translates to English as “mischievous child”, is the name of the main character from Les Misérables.
The kitchen at Gavroche is helmed by Executive Chef Mitchell Acuña, a classically French trained chef whose resume includes experience at BOKA, North Pond and Sixteen restaurants, among others.
“Nouvelle cuisine as we know it is over 50 years old,” said Chan. “Chef Acuña and I love the classics; who doesn’t? But there is a movement happening in other parts of the world – from Paris and London to Tokyo – that we haven’t really seen yet in the U.S., and that movement is sharing French cooking through a modern lens. Gavroche aims to present the ‘new nouvelle’.”
Chef Acuña’s 18-item, a la carte menu includes Charred French Radishes, served with salted butter, fennel pollen and warm demi baguette; Hamachi “Niçoise”, presented with egg yolk confit, seasonal vegetables, petite lettuce, pickled pearl onion and white anchovy vinaigrette; Turbot Au Four Beurre Blanc, showcasing Polanco caviar and smoked crème fraîche beurre blanc; Gnocchi Parisian, with lemon black truffle cream, fine herbs, crispy garlic and bourbon barrel smoked trout roe; Koji Dry Aged Whole Poussin Rouge featuring summer black truffle, chanterelles, baby turnips, Yukon potato pave and black truffle jus; King Louis Royale, a luxurious wagyu brisket burger with raclette, pickled red onion, arugula, black truffle aioli, toasted brioche and served with beef fat pommes frites; and more.
Breads and desserts are by Pastry Chef Christine McCabe. Her career includes stints at Joël Robuchon in Paris, Charlie Trotter’s in Chicago and Metropolitan in Salt Lake City. At Gavroche, McCabe reunites with longtime friend, Jason Chan. In 2019, the duo partnered to open Sugar Cube, an Americana-style patisserie, in Chicago’s Time Out Market. At Gavroche, guests explore a selection including a fresh take on a Crème Brulee Duet that changes seasonally.
Gavroche offers a curated selection of boutique and reserve wines. While any classic cocktail is available, the restaurant’s signature cocktail program will feature five selections crafted with rum, whiskey, vodka, gin and tequila. The restaurant also includes spirit-free selections, embracing teas, seasonal ingredients and functional mushrooms and adaptogens.
“Gavroche is the sum total of my experiences,” Chan says. “At the end of the day, dining here is intended to bring us back to what’s really important – celebrating life. This place champions the spirit of community, coming together around the table in friendship and love over a great bottle of wine and the best ratatouille and steak tartare you’ve ever tasted.”
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!