Being advised to not play together with your meals is a common childhood expertise, however the cooks at Chicago’s one Michelin-starred restaurant, Esmé, make it a precedence. From the delicately braided cornmeal croissant to the clay pot poussin that arrives in a molded vessel formed like a partridge, Esmé’s menu types on the intersection of artwork and gastronomy. “We’re certainly not the primary folks to roast in clay, however most likely the [only ones] loopy sufficient to sculpt,” says Jenner Tomaska, the manager chef and co-owner of Esmé.
Artwork is entrenched in Esmé’s philosophy. “One thing that’s actually necessary right here is that each 4 months we collaborate with an area artist,” Tomaska explains. “We carry of their work and this place type of [doubles] as a gallery.” The rotating solid of artists in residence on the restaurant participate in creating the dinnerware for service and their items are additionally prominently displayed all through the Esmé.
Though the prix fixe menu at Esmé is continually evolving, what you’ll be able to anticipate it doesn’t matter what is meals that appears too fairly to eat — like a fava bean tart served in a hollowed plum, an A5 wagyu tart topped in glistening caviar, and a fragile chunk of dover sole wrapped in ribbons of zucchini and displayed like a rack of lamb.
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