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bread is coming out after mistakenly eating it thinking it was complimentary house bread and butter to start off our meal (cue in Debbie Downer music....wah waaaaah). Grilled Baby Octopus- The interplay of the smokiness of the octopus and the unsmoked Italian bacon (guanciale) are nicely balanced by the hint of acid from the lemon vinaigrette and I thought it was a clever touch slicing the celery root and red bliss potato into similar size squares to create the visual illusion of two ingredients appearing as one and being pleasantly surprised by contrasting textures on the palate. The additional nuttiness and aromatic crunch from the braised pistachios completed the brilliant combination. Scallops- I rarely order scallops as a main entry since I liken their ceiling in quality much like Norm MacDonald describes the two categories of cliffdivers: grand champion and stuff on a rock. In this case the scallops were cooked to perfection although the alternative would have been gummy stu
ff on a plate. What makes this dish stand out are the accompanying players of pumpkin brandade, pecans, fried brussel sprouts, tarragon, and fresh pomegranate seeds. Creative chaos at its best. Sugo- this was one of those dishes you just knew had to be good based on its description: a meat sauce of goat, pork, and veal atop fresh made pappardelle with cape gooseberries and drizzle of bechamel. Unlike a traditional meat sauce, sugo is pretty much meat gently binded by a light amount of tomato sauce allowing each separate meat to stand out rather than blend together like a traditional ragu. I've had several variations of pappardelle with meat sauce in my dining adventures and this one will be my new gold standard. Cauliflower- roasted and then dressed with pickled peppers, pine nuts, and mint. A nice break from the onslaught of meat courses which elevates a relatively bland veggie to rockstar status. Can't wait to make this at home. Pork Shank- crispy braised flintstone style h
unk of meat accompanied by butternut squash/shitake kimchee, buttermilk dressing, and naan bread. I liken this torestaurant,
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the point where you couldn't taste the seafood very well). We were given a sampling of their bavarois, which was a combination of a berry compote, sticky cake, and goat cheese. I personally dislike goat cheese, so I just sampled the bottom flavors, which I found to be on the sweet side (but the goat cheese might have balanced this out). If we were to come again (which is, I suppose, very unlikely since we're not local), I would have skipped the chicken, goat belly, and sugo for sure. We were extremely lucky to be seated right at the pass, which gave us an amazing view of the kitchen. The chefs we talked to were very friendly and helpful, giving us advice on where to eat in Chicago. Overall, some very good dishes, but many of the plates were over-seasoned, and the meal was not quite as special as I hoped it would be. Having booked reservations three months in advance, expectations were high for Top Chef Stephanie Izard's debut restaurant. The menu consists of an assortment of s
mall plates broken down into primary categories of V(vegetables), F(Fish/seafood), M(Meat). Secondary sets include bread, cheese, oysters, and dessert. Finally, due to the restaurant's namesake, there is also an entire list of dishes devoted to goat (incidentally Izard is a breed of goat found in the Pyrenees). Our group of 4 split a wide array of dishes to sample the gamut of the offerings which vary on any given week. The order of the meal was as follows: Duck Duck Bread (duck-fat bread served with smoked duck-fat butter). Hard to pass up on the name and its potential for being amazing, but sadly it scored a (duck duck) goose egg for flavor. Not a good sign when a member of your group asks the server when the duck duck a
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