Impress your table with a hockey puck-sized block that’s served on decorative blinis with crème fraiche. ![]() Pork-out on hand-sliced jamón Iberico, or an entire suckling pig, roasted in a custom oven from Barcelona, its skin crispy and crackling.Īnd don’t forget about the caviar service. More beef in the form of tartare, assembled then arranged in soft brioche buns, or dry-aged beef from all over the world. But also tableside prep like cocktails assembled with liquid nitrogen or wagyu beef cooked on hot stones before your eyes. There’s whimsy – like a cotton candy lollipop hiding a block of foie gras – the famous “liquid olive” bite and ceviche housed in a dragon fruit. “It really is telling a story, a narrative about the products, the foods we have, where they came from,” said Christopher Bugeya, general manager of Bazaar Meat. On Wacker Drive, the Gibson’s group has partnered with Chef José Andrés, creating two big-time options: Bar Mar on the first floor, and above it, Bazaar Meat, a temple of excess with Spanish roots. Begin with a cocktail in the lounge, then settle in at the 10-seat counter for a $250 trip to Japan. In River North, above Sushi-san, the austere Omakase room is Lettuce Entertain You’s homage to Japanese tasting menus. Oh, just so everyone in the room knows you’re a baller, they’ll set a candelabra on your table worthy of Liberace. A wedge salad, some beef tartare and more beef, perhaps grilled wagyu with roasted bone marrow plus fish of the day and buttery, cheesy sides. But then comes wave after wave – a seafood tower jammed with shellfish that’s been roasted over charcoal, drenched in butter and herbs. ![]() The menu has an option called “I Don’t Give a $#%&.” Start off with oysters and caviar, of course. He’s in the mood to celebrate – big time – at a few places where he says diners can really throw down like a big shot.Įven though the menu at Maple and Ash in the Gold Coast contains all of the steakhouse greatest hits, the restaurant group behind it really knows how to coddle its big spenders. ![]() And some sense of normal returns, NBC 5's Food Guy Steve Dolinsky is ready to drop some coin. Summer is filled with all kinds of special events – graduations, engagement parties and weddings.
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