Location: Chicago, IL
Last Visited: September, 2007
Mobil Rating: 5/5
Michelin Rating: N/A
My Rating: 7/10
Website: visit site
When we walked in to the renowned Chicago restaurant Charlie Trotter’s, we expected a new American cuisine with classic French influences. We were pleasantly surprised to find a menu with incredibly creative fusion flare. A theme of aromatic spices and curries was reflected throughout the menu so that the courses flowed in perfect harmony one after another.
We started with delicious tiny chunks of Bluefin tuna tartar served on a delicate celery root puree and curried tomato ice. The next course was poached New Zealand cockles with celery, Serrano ham, and roasted Mayan peppers. Our last seafood dish was Japanese Ayu which is a sweet fish similar to trout. The ayu was served with various sea weeds all prepared in different ways – seared, fried, steamed, and so on. Next, we enjoyed a slow-roasted Szechwan-style duck with a special sauce seasoned with cinnamon and anise seed. The best dish of the evening was braised lamb shank with curry spices, ginger, and lamb tongue tortellini. We loved the bold flavors of the curry spices, while the lamb was very tender and simply wonderful.
It was very clear that the pastry chef worked together with the main group of chefs to create this fabulous meal. For each course there was a different bread that was paired perfectly with that particular dish. We thought that the dessert courses complimented the meal as well. A sour cream sorbet with sweet beets and candied walnuts made a perfect transition from the savory to the sweet courses. A dessert course to share, a Venezuelan Chocolate baba, was fine by itself but we didn’t care for the sherry granite and chorizo that accompanied it. We loved our other "his and hers" desserts, one of which was served to my husband and the other to myself. My husband enjoyed an organic buttermilk dish with white pepper, toasted milk ice cream and nutmeg. I enjoyed a sweet dish of white peaches with rolled oat sherbet and lavender. To finish the meal, we had tea-infused caramel served in tiny cups and topped with chocolate.
Charlie Trotter’s provided a perfectly balanced and delicious meal that definitely fulfilled our expectations.
