The Chicago Chefs Making Elite Cuisine Approachable

At EL Ideas restaurant, people pay a fixed price for a unique and interactive experiences. For example, guests eat the first course of caviar by licking it off their plate, no silverware allowed. “Chicago is an exciting food town,” says Phillip Foss, the chef and owner of EL Ideas.

https://www.theatlantic.com/video/index/511403/chicago-elite-cuisine-approachable/

A pretty long journey from duck in cherry sauce or Beef Wellington at Louis Szathmary’s The Bakery.

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold