Fall Diamond Menu at Elizabeth Restaurant

Expectations tend to color how we perceive experiences.  Will Ferrell movies for me are a good example:  I find my enjoyment of his movies is inversely proportional to how much I expect to like it.  Excited for Talladega Nights: blah.  Ambivalent about Step Brothers:  HIlarious!

Of course, this is very true for dining.  I’m often scared to return to a restaurant that I tried a few years ago and loved.  So much of the experience comes not just from the food, but also the ambiance, the company, and the diner’s past experiences.  I think people tend to remember places more by the whole experience than a pure objective critique of the food.  It could be the first time I had (and loved) sweetbreads (and realized there was nothing “sweet” or “bread” about them) or a fantastic wait staff.  On the return visit if it doesn’t live up to my romanticized memory, I leave somewhat disappointed.

How does this all relate to Elizabeth Restaurant? My last One Sister dinner was one of the best meals I’ve ever had (Re: Spring Menu).  Obviously I was quite excited to see what Chef Iliana Regan would do with a full kitchen and a staff to work with, but as our reservation drew near, it struck me that there was a chance the menu wouldn’t live up to my high expectations (Re:  Mind Blowing).  After all, it is a pretty ambitious project: three 10-20 course tasting menus with no overlapping dishes and they were only a few weeks into service.

I had the pleasure of eating the Diamond menu, the longest menu of the three offered. From start to finish, the magical presence of Mother Nature mixed with creativity peppered with molecular techniques kept my mouth happy and my taste buds jumping for joy with anticipation for the next course.

Chef Regan, once again, succeeded in crafting many courses that were truly mind-blowing.  A few standout courses:

–Foraged matsutake mushrooms and juniper powder on top of cinnamon custard. The textures and flavors were unlike anything I had experienced before — anywhere.
–Loup de mer with apple cider gelee and sunchoke puree. I used my finger to get every bit of this dish.
–Hamachi with fermented leek and fish sauce caramel. This dish packs a giant flavor punch. Plate licking good.

Service is a highlight I rarely discuss, but the staff does a great job of welcoming and pampering you from beginning to end. It’s fine dining service in a casual environment. Wine pairings are also not to be missed. Scott Noorman has a passion for wine and it shows.

I’m happy to say that the transition from One Sister, Inc. to Elizabeth Restaurant seems flawless for Chef Regan. Again, I was a huge fan of the underground dinners she once held in her home and the food hasn’t let down at her newest “home” in Lincoln Square. Dishes on each menu change all the time — below were the courses served the night I went. Next month I am going to the Deer menu so I’ll be sure to post my experience of that menu as well. Looking forward to it more than words can say!

Apple Pie and American Caviar -- salty and sweet

Apple Pie and American Caviar — salty and sweet

Pumpkin Experiment -- Pumpkin gelee with cocoa nib consomme.

Pumpkin Experiment — Pumpkin gelee with cocoa nib consomme.

Serious about the details

Serious about the details

Arugula Salad Sponge with goat cheese ice cream and sunflower ice cream along with various herbs and honeys

Arugula Salad Sponge with goat cheese ice cream and sunflower ice cream along with various herbs and honeys

Round Pancake with homemade goat cheese and malt vinegar powder

Round Pancake with homemade goat cheese and malt vinegar powder

Terrarium: Brioche crumbs with pickled blackberry, lemon, and greek yogurt

Terrarium — Brioche crumbs with pickled blackberry, lemon, and greek yogurt

Foraged matsutake mushrooms and juniper powder on top of cinnamon custard

Foraged matsutake mushrooms and juniper powder on top of cinnamon custard

Oatmeal dashi

Oatmeal dashi

Loup de mer with apple cider gelee and sunchoke puree. I used my finger to get every bit of this dish.

Loup de mer with apple cider gelee and sunchoke puree.

Shrimp Noodles -- buttery and umami

Shrimp Noodles — buttery and umami

Oyster and Nasturtium (kumamoto oyster).

Oyster and Nasturtium (kumamoto oyster)

Brioche curl with lobster and duck liver sauce

Brioche curl with lobster and duck liver sauce

Hand Course -- salty goodness

Hand Course — salty goodness

Hamachi with fermented leek and fish sauce caramel. This dish packs a giant flavor punch. Plate licking good.

Hamachi with fermented leek and fish sauce caramel.

Duck Pho in owl mug

Duck Pho in owl mug

Iliana pouring the pho from a cute tea pot

Iliana pouring the pho from a cute tea pot

Heart with celery ribbons and pickled onion. The celery was outrageously flavorful.

Heart with celery ribbons and pickled onion. The celery was outrageously flavorful.

Deer bresaola with carrot top pesto

Deer bresaola with carrot top pesto

Dry Aged Ribeye with tongue -- this meat was ridiculous

Dry Aged Ribeye with tongue — this meat was ridiculous

Feta and herbs

Feta and herbs

Bacon ice cream with koval caramel in a homemade cone

Bacon ice cream with koval caramel in a homemade cone

Scott Norman muddling in the drunk trunk.

Scott Noorman muddling in the drunk trunk.

Related articles: Tickets for Elizabeth restaurant now on sale (chicagoreader.com)

 

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3 thoughts on “Fall Diamond Menu at Elizabeth Restaurant

  1. Pingback: Best Things We Consumed in 2012 | Cibo Matto

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