Celeriac soup at Tru
Squid Ink Spaghetti Alla Chitarra lump crab, serrano chiles, mint at Florentine in the JW Marriott Chicago
Basque Cake with apples at the Bristol;
Chestnut brioche with pear, Pedro Ximénez sherry, and tarragon ice cream. at Blackbird
Coffee-scented fluke tartare with lemon cucumber;,saffron, and bread sauce at Blackbird
Pig's Trotters Sandwich at The Bristol
Aviary
Japanese whiskey spritzed wagyu beef at Ing
Tri-tip sandwich with coleslaw at Lillie's Q
The war of the roses cocktail at Sable Kitchen
Pickled rhubarb salad, rhubarb mustard, and triple-creme cheese at Maudes Liquor Bar.
The foie gras torchon and toasted brioche at Next
Potage a la Turtue Claire at Next, Paris 1906.
Whole poached quail egg with liquid yolk, white anchovy and flecks of chervil and tarragon, part of the Hors d'oeuvres course at Next, Paris 1906.
Uni-avocado toast at NoMI Kitchen
Veal cheek ragout at Rustic House.
Rotisserie chicken with spinach at Rustic House.
Chilled tomato soup by Matt Troust of Three Aces
Market apple recipe from Green Zebra
Lamb at Al Dente
Cocktails at
Lemon Pancakes with fresh blueberrys at Kingsbury Street Cafe
Carrot Avocado Salad at The Pump Room
Pumpkin cake dessert at Owen & Engine
Polipo: Octopus salad with black and white chick peas, radicchio and mint at Filini.
White chocolate sponge: caraway custard, raspberries and buttermilk ice cream at Blackbird
Pumpkin Butter Crepes at Custom House
