Great Fine Dining Experience, but... - Ever Restaurant Chicago - Reserveringen te koop
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Chicago's Best Prepaid Restaurants that are most frequently booked by customers of Ever Restaurant Chicago
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Ranked #19 in Chicago's Best Prepaid Restaurants.
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Ranked #16 in Chicago's Best Prepaid Restaurants.
🙂 4/5 - Great Fine Dining Experience, but...
By 👻 @chi_dave, 09/27/2021 3:00 am
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...in my opinion Ever doesn't quite reach the bar set by Grace, Curtis Duffy's previous restaurant (Grace met an unexpected and unfortunate end, you can easily find the gruesome details on the internet). He had the bad luck to first open Ever in July 2020, in the midst of the pandemic. When you've spent $5 million dollars (reportedly) to build out the restaurant you really have no choice but to open.
Ambience: A beautiful dining area, with curving walls and well-spaced tables; contemporary lighting is featured over each table. After dinner, we were offered a tour of the kitchen, private dining room, etc. As our seating was at 8pm, unfortunately we did not have an opportunity to see the kitchen in action or meet Chef Duffy.
I'd read about this beforehand, so if you want to be surprised when you go to the washroom, don't read the next few sentences. Grace had been known for its 4 bathrooms, each one based on a season (summer, winter, fall, and spring)...Ever doesn't go that route but the bathroom has a different soundtrack than the dining area...Matthew McConaughey reading his memoir "Greenlights."
Food: We visited in Sep 2021. The menu was 11 courses; 4 of the "main" courses featured a bread side (with a dish of black salted butter and herb-infused butter as well). A couple rounds of extra sweets ended it, so call it 14 courses. Ever has hints of so-called "molecular gastronomy," where the food is presented in surprising and new ways, but in general it plays it down the middle. You recognize each dish for its main ingredient.
Rather than list each dish, as the menu I think changes slightly day to day (and certainly seasonally), I will just describe it overall (with a couple of thoughts on specific courses). Ever's menu followed the tried-and-true degustation menu standard of beginning with cold / room temperature dishes, moving from vegetable based to fish, then hot items also moving from fish to meat. A palate cleanser of some type marks the end of the savory courses and the beginning of the sweets.
A scallop course was presented in a small glass jar with a foil top (like a yogurt cup or applesauce cup) - when you peeled back the foil, smoke was released from the jar...a few dabs of pureed red bell pepper were also on the inner foil, which you licked off. An amusing start.
The King Crab dish has become I think a signature dish, it is served in a small bowl with a cucumber "soup." The unique aspect of the dish is that it arrives with dots of trout roe and some other items (can't recall what) that are placed on top of a "shelf" made of something (again can't remember what)...so you break the shelf to dump everything into the soup.
Ora king salmon (farmed in New Zealand) was delicious. Miyazaki (Wagyu beef) naturally ended the savory course and was incredible. Puffed beef tendons were an accompaniment to this course, beefy flavor but pretty sticky...and something completely different.
Oh, and our parting gift were two small bottles of house-brewed kombucha.
We also did the wine pairing as well, which featured 9 pours. The wines leaned heavily towards Europe - the only exceptions were a Sauvignon Blanc from Willamette Valley (a surprise as that area is best known for Pinot Noir) and a Pinot Noir from the Otago region of New Zealand. Not a bad glass in the bunch of course; a Chenin Blanc Vouvray was a standout, as was the New Zealand Pinot Noir.
Service: Excellent service as expected. They adapted to our eating pace without missing a beat. I know this, as another table for two was seated about 10-15 minutes after us, but completed their meal before us (although we did order a cappuccino and they did not). An understandable explanation of each dish was given, as you find at all fine dining places. Kind of a funny standard, I think unless you are a home chef or in the culinary industry, it is in one ear, out the other.
Overall a wonderful meal, with excellent service and no complaints. The menu is $285, the wine pairing is $185, the cappuccino is $8, and a 20% gratuity is included. So for two, with tax, you are looking at over $1,200 for dinner (you are charged $100 deposit when making your reservations on Tock). Honestly the cost of the night is a factor in calling it "very good" and not "outstanding." I do appreciate the hard work of the servers, chefs, waitstaff, etc, and understand the restaurant business is beyond brutal...but still...that's a whole lot of money. I've very glad we finally made it (we had a reservation for Nov 2020 but COVID closed them down).
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