![]() My boyfriend got Spanish Secrets which was also great. I got the Maple and Ash Old Fashioned-delicious. He gave us time to order our drinks and look at the menu. We hit the jackpot when we were seated in Spencer’s section. Thank you again, Gray Hotel! We arrived via Uber at 6 pm. We had to switch nights and the hotel staff did that flawlessly. We were staying at the Gray Hotel and Bobby, our concierge got us a coveted reservation. Hands down one of the top meals I have ever had. The check came to, with tip to $ 333.00 and like I said we have had better food, although not was trendy, elsewhere. Unlike us, the crowd was young (mid thirties) and acted accordingly. The food was more than reasonable but I have had better food in town at far less money. The service at the table was outstanding but the rest was ok. We brought our own wine (a 1996 Insignia) and paid the $ 50.00 corkage. We both ordered the bone-in Rib steak and we shared the coconut cream pie. My wife had the tuna tartar and I had the meatballs. (In fact she was great through the entire meal). We quickly was greeted by our server with a martini and a very good welcome. It was only a few minutes later when our table cleared and we were seated. After the wait dragged, we were offered and we accepted some sparkling wine. ![]() There we were greeted again and started to wait although we were there on time for our reservation on a night of terrible weather. We were greeted nicely and directed to go to the third floor. When we arrived we immediately realized that trendy was an understatement. We selected Maple and Ash for our Wedding Anniversary. Leave room for the coconut cream pie, a lengthy, skinny, fluffy slice of coconut custard and rum Chantilly.Being new in Chicago my wife and I decided to try one of the City's restaurants with a lot of buzz. Shareable sides complement the decadence dig into the loaded baked potato to find a surprise of shredded short rib. Flaky wild Alaskan halibut is elegant and fork-tender. Steak, fired over a wood grill, is the star try the bone-in Cowgirl, a solid, juicy choice at 16 ounces, the filet mignon, also available bone-in, or any of the Butcher’s Reserve selections from Slagel Farms for bold flavor. To open the meal from executive chef Danny Grant, the Fork and Knife Caesar salad veers off course (a welcome departure from the cold preparation) with roasted hearts of palm and a soft-boiled egg, while the seafood tower goes against predictability, too, with its base of warm garlic butter and chili oil swimming with Manila clams, scallops, oysters, Alaskan king crab, half Maine lobster and Gulf shrimp. Sommelier selections embody global varietals (the Soter Mineral Springs Rosé Brut is celebration-ready). Likes: Swoonworthy dining room overflows with dramatic details (sweeping curtains, candelight) pastry chef Aya Fukai and her decadent desserts.ĭislikes: The entryway isn't the most obvious, which might be confusing to some but lends to the mystique.ĭrinks & Food: Warm the palate with a glass of Barolo or the Straight Shooter Willamette Valley Pinot Noir, or one of the many well-balanced cocktails such as the Ketel One-based Ma’Am I Am Tonight. (On a weekday night, the room was bursting with girl groups, couples and suits.) The main dining room is refined, with floor-to-ceiling curtains and tables graced with single candlesticks or candelabras for larger groups. Amping up the level of secrecy, guests take the elevator to the third floor to a series of rooms, starting with a long bar lined with burnt sienna bucket seats and sleek sofas. ![]() About the restaurant & décor: Thanks to the service and style, the entire experience at this Gold Coast restaurant feels sumptuous from start to finish.
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