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Elizabeth Restaurant--Opening in September

Elizabeth Restaurant--Opening in September
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  • Post #181 - July 23rd, 2014, 7:22 am
    Post #181 - July 23rd, 2014, 7:22 am Post #181 - July 23rd, 2014, 7:22 am
    My friend and I were sitting at the 4 top table with only two of us facing the kitchen.

    It was fun to really watch everyone work, and try to guess what was coming next.

    As for drinks, I really think they nailed it. I worked with the som, and got exactly something amazing that worked for me.
    1 beer, 1 cocktail, 1 wine, and averna to finish.

    This was my first time back since communal tables and wow what a difference, it was awesome, fast paced (which I appreciated due to it being a Tuesday) and a really fun meal.

    I took a friend because my wife doesnt tend to love earthy flavors, I think I'll need to convince her to go back with me next time.
  • Post #182 - September 4th, 2014, 11:27 pm
    Post #182 - September 4th, 2014, 11:27 pm Post #182 - September 4th, 2014, 11:27 pm
    Finally made it to Elizabeth tonight and I'm annoyed it took me this long.

    Tonight's meal was 15 courses with the optional add-on of a foie gras torchon with housemade jam ($20).

    I started with an excellent cocktail, the Call Me Ginger, made with bourbon, ginger root, and citrus.

    The Amuses and Snacks consisted of a red wine meringue surrounded by several small bits of vegetables and herbs; a slab of cucumber covered with a gazpacho glaze and a variety of edible flowers and other vegetal tidbits; and a housemade ricotta with cabbage that was smoked and charred (other ingredients as well that I'm forgetting).

    The Staples were the bear rice crispy, the terrarium (this version starred a piece of compressed yellow watermelon); the shrimp noodle, the mushroom tea, and the fried woodland mushrooms.

    The Fork and Knife Presentations were housemade sourdough bread and butter; a "summer soup" that was a play on borscht with a thick beet soup and an oil of some sort all poured around a number of small bites of yogurt, each of which was topped with items from the Elizabeth gardens; a risotto made from several grains and some raclette that was topped with a 65-degree egg yolk and a couple slivers of maitake mushrooms; and a sous vide lamb belly served with a variety of leaves and some ground cherries. (Note: we got lamb because my dining companion doesn't eat pork; everyone else got a housemade sausage).

    The Sweets consisted of a sorbet that I can't remember; a dish with dehydrated peaches that were somehow stewed, sweet polenta, and tomato ice cream (I could be missing an ingredient); and compressed blueberries topped with fennel ice cream (and some other fennel items).

    Sorry if some of my descriptions suck but I didn't write a thing down and took no pictures.

    My overall impression was that this was really an outstanding meal that is totally different from anything I've had before. The creativity was mindblowing and I loved that it and the service reflected a fun approach to food without a hint of anyone taking themselves too seriously. There was not a dud in the bunch and there were several dishes I'd love to eat again and again.

    Personal favorites included the mushroom tea and the shrimp noodle, both of which have been described repeatedly. The lamb/greens/ground cherry course was just stellar. The lamb belly was about as tender as meat can get, the greens had a mixture leaves including what I'm virtually certain was a fried maple leaf (!?!), and a handful of sweet and tart ground cherries. Given the positive descriptions on this board and elsewhere, I can't say I was surprised at what a unique and delicious meal I had. That said, I had no idea the desserts would be as good as they were. I'm biased since I love anise/fennel flavors, but the fennel ice cream and blueberry dish was one of the best desserts I've had this year. And it was barely better than the polenta/tomato ice cream/stone fruit course that preceded it. Oh, the homemade caramels that were part of the "Little Sweets" course at the end were also pretty damned special.

    Elizabeth Menu 1.jpg
  • Post #183 - September 5th, 2014, 9:28 am
    Post #183 - September 5th, 2014, 9:28 am Post #183 - September 5th, 2014, 9:28 am
    MarlaCollins'Husband wrote:Finally made it to Elizabeth tonight and I'm annoyed it took me this long.
    My overall impression was that this was really an outstanding meal that is totally different from anything I've had before.


    Happy to hear you enjoyed yourself. I also went to Elizabeth recently (working on my write-up), and was amazed with how much had different my meal was compared to my last one.

    You attached a photo of your menu. Our menu was more or less the same.

    The level of color and detail on the back of these menus are really something, though.

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  • Post #184 - September 5th, 2014, 10:45 am
    Post #184 - September 5th, 2014, 10:45 am Post #184 - September 5th, 2014, 10:45 am
    Finally made it here recently as well. I was surprised/impressed by how much it differed from One Sister, though often in small ways. Mostly I was struck by how much farther Chef Regan has pushed her more radical ideas, from steadfastly refusing to do the most obvious thing with the more familiar ingredients and, conversely, enlisting some of her more unusual ingredients in her more conventional dishes (sumac sorbet?). In fact, compared to the multiple One Sister meals I was fortunate to try, I found Elizabeth a lot more challenging, with at least one dish (the grain risotto with raclette and egg) hard for anyone in our group to down with enthusiasm (an endeavor made all the more imposing once someone compared it to eating a bowl of sweat socks and snot and the rest of us collapsed into hysterics).

    Still think Iliana is a genius, and without question, each dish was so beautiful you almost didn't want to eat it. Well, except for the risotto, which looked a little bit like snotty sock stew, too. ;)

    I also love the dynamic pricing of the menu as well as the user-friendly a la carte drinks.
  • Post #185 - September 6th, 2014, 8:07 am
    Post #185 - September 6th, 2014, 8:07 am Post #185 - September 6th, 2014, 8:07 am
    I was there on Tuesday and it's interesting to note that the menu apparently changed just in the span of a few days. Our meat course was a tri-tip with stewed collard greens, which was delicious.

    It had been 2 years since I was last year (back when it had communal seating and the three menu choices). I enjoyed my meal then and enjoyed this week's meal. Ilana is a genius and clearly has a mind that works in wonderfully creative ways.
  • Post #186 - October 13th, 2014, 8:19 pm
    Post #186 - October 13th, 2014, 8:19 pm Post #186 - October 13th, 2014, 8:19 pm
    Posting this a little late as my meal was almost 2 months ago, but it may have been my best meal at Elizabeth yet.

    Iliana had a few special dates that were e-mailed out, and I managed to grab the last 2 tickets available. 5:30 on a Wednesday. I'm not sure if some courses were smaller than if we paid full price, or if some courses were omitted. I know a fellow LTHer dined at Elizabeth later that night and was served an absolutely gorgeous looking 'truffle polka dots and lambs quarter pasta', But, seeing as how everything you see only cost 35pp (sign up for their mailing list!), I can't possibly complain. An amazing meal.

    My first meal where it wasn't communal, and I enjoyed the intimacy.
    Image

    Menu
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    Staff
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    SALAD bite FROM OUR GARDEN
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    WHERE THE GARDEN VEGETABLES GROW
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    HOUSEMADE CHEESE and SMOKED INGREDIENTS
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    BEAR RICE CRISPY
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    TERRARIUM
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    SHRIMP NOODLE
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    MUSHROOM TEA
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    Fried WOODLAND MUSHROOM
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    This was a surprise. Ugly as hell (how do you make anything fried look sexy?), but damn delicious. I'm not normally a mushroom fan, but I dug this.

    MILKWEED FLOWER SOUP
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    HOUSEMADE SOURDOUGH BREAD and S BUTTER
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    MILKWEED STAGE 3
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    CHERRIES and LEAVES with RED MEAT
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    Other than a bite here and there, this was all the meat we got the entire meal. Like I said, very light.

    SORBET from the GARDEN/WOODS
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    STONE FRUITS and TOMATO
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    CHAMOMILE and SASSAFRAS
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    LITTLE SWEETS
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  • Post #187 - October 16th, 2014, 1:35 pm
    Post #187 - October 16th, 2014, 1:35 pm Post #187 - October 16th, 2014, 1:35 pm
    Wow, it's amazing how different (well, at least a little different) that was from our $35pp special. No sweat sock risotto, at the very least.

    I could look at her food all day. She should put out a calendar with planting/harvesting dates on it, and what comes into season and when.
  • Post #188 - October 16th, 2014, 4:33 pm
    Post #188 - October 16th, 2014, 4:33 pm Post #188 - October 16th, 2014, 4:33 pm
    Hi Josh and Nick...both you guys snagged those extra special 35$ tickets.
    We changed the summer menu A LOT. And played around a bit too with doing things like fermenting grains and mushrooms which made some dishes smell like stinky socks to some and good funky cheese to others.
    Thanks for being our test bunnies!!!
  • Post #189 - October 16th, 2014, 4:34 pm
    Post #189 - October 16th, 2014, 4:34 pm Post #189 - October 16th, 2014, 4:34 pm
    Ps. We now have an amazing beer pairing in addition to our wine and n/a pairings! Beer enthusiasts might really dig it!
  • Post #190 - October 16th, 2014, 7:43 pm
    Post #190 - October 16th, 2014, 7:43 pm Post #190 - October 16th, 2014, 7:43 pm
    ilianaregan wrote:Ps. We now have an amazing beer pairing in addition to our wine and n/a pairings! Beer enthusiasts might really dig it!

    Just curious: do you do any kind of a mixed pairing -- some beer, some wine?
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #191 - October 16th, 2014, 11:44 pm
    Post #191 - October 16th, 2014, 11:44 pm Post #191 - October 16th, 2014, 11:44 pm
    BR,
    for you, of course.
  • Post #192 - October 17th, 2014, 1:14 pm
    Post #192 - October 17th, 2014, 1:14 pm Post #192 - October 17th, 2014, 1:14 pm
    I would be a test bunny here any time. :)
  • Post #193 - December 6th, 2014, 9:36 am
    Post #193 - December 6th, 2014, 9:36 am Post #193 - December 6th, 2014, 9:36 am
    We dined at Elizabeth last night for my birthday. I'm not a fine-dine novice, but I haven't done much at this scale (this is probably the most expensive meal of my life, and the beverage additions cost more than a nice ethnic meal for the two of us). Fantastic food and flavors. I've got Achatz' Alinea cookbook, and much of that food appears to challenge your conception of what food is -- very little of what we had last night is manipulated to that extent: it's all identifiable as food.

    I did not take photos of the food, but I do have the Fall Menu:
    ImageIMAG0038
    ImageIMAG0040

    If there were themes to this, I'd say fermented, mushroom, smoke, and venison, all of which put in multiple appearances. Sweets were always balanced with savory, and the savories never were oversweetened (a gripe I've had about a few meals I've had recently, I'm looking at you e+o).

    The menu is broken into "Amuses" and "Compositions" although some of the amuses have more composed items, and are more complex, than the compositions.

    The first plate has three bites (actually a couple took a couple bites), the best of which was a crisp bread with steelhead roe and creme fraiche, proving that old standards still work. The chocolate-drizzled spiral-cut potato didn't wow (snail roe!? never seen that ingredient). The third bite was a celery root with a couple sauces and garnishes whose details escape me now.

    The next dish was outstanding. It's labeled "smoked vegetable jerky" but I called it "vegan charcuterie": sous vide then smoked beet, parsnip, carrot and burdock each seasoned differently. The carrot was the best of the bunch, with some honey on it, but the burdock with mushroom and broccoli dust was nicely crunchy.

    The Bear Rice Crispy is identical to pictures above, so far as I can tell. Fun, kind of weird to be licking it off a stone.

    The mushroom tea also matches the above presentation: the cocoa nibs add some nice flavor to the deep, deep mushroom tone.

    The Centerpiece Twigs is an understatement on the menu, and one of the best-tasting dishes of the night (another classic prep): A fried barley "twig" is crumbled into pureed potato, with a poached quail egg and shaved truffles. It was served in a beehive-shaped mug with a small top, probably to stop people from licking out the servingware.

    Bread Service is another understatement: Butter was good, but the smoked bone marrow custard is all I want to put on bread from now on. Not a lot of marrow flavor, but rich and smoky.

    Dried Apple and Chips is described as a play on nachos, but the chips are dried scallops, and the sauce bits of dried apple in a sweet glaze. It's delicious, with the funky fishiness balanced with the sweet, but SueF ruined it for me by saying the chips reminded her of fish food, and she's right: The flakiness and fishiness are almost a perfect match for Tetra Min.

    The Shrimp Noodle is a more substantial serving than pictured upthread, with brioche crumbs and butter lemon sauce. The texture is almost exactly that of the shrimp, not a noodle, making it very interesting.

    Venison and Dark Rye is an open-faced sandwich, with venison tartare, ricotta and a bunch of other things I've forgotten. Probably the best bite of the night. The tartare is more dense and chewy than typical beef tartare, making it a meatier experience I liked quite a bit.

    Fried Woodland Mushroom is again very much like upthread, and outstanding (better than when Captain Porky's has Hen of the Woods? Maybe a bit, but not much). This was accompanied by a mug of venison bone broth with scallions, outstanding.

    Foie-Owl, Brioche and Preserves: I should have kept some of the brioche for sopping up sauces later, and man, that's good bread. The foie is very buttery (as is the bread), and the preserves intensely flavored of the blackberry, but not very sweet. Loved it.

    Grains and Beef Heart is probably the one miss of the night: it was still very good, but I don't think it worked as well as everything else. The heart was a bit tough even in tiny cubes, and didn't seem to either match closely or contrast enough with the grains and parmesan.

    Bird with Cauliflower and Fermented Fruit was a beautiful roast chicken (each of us served what looked like half a breast and a piece of leg). Perfectly roasted, with a broth that I don't know how it could taste so much of butter while being so clear. The fermented fruit was cippolini onions and fennel -- neither of which are fruit, and the cauliflower puree was smooth enough to seem like an aoili. Wonderful.

    Desserts each had ice cream: Pear, smoked buttermilk, and I forget the third but it had an apple-molasses drizzle. A few texture problems (neither the pear nor the pie crust could be cut easily with a fork), but flavors fantastic. Loved the smoked buttermilk ice cream, have to figure out how to do that. Mignardise included a salted porcini caramel, the chocolate almond cookie pictured above, and a fantastic canelle.

    I was less thrilled with the non-alc beverages: these behaved more like additional courses rather than accompaniments to refresh and clean the palatte: Elderflower Kombucha tasted wonderful, but the aromas were a bit weird for me (I've never had kombucha before). The second was pumpkin, fennel and cranberry, and had a slick mouthfeel (probably from the pumpkin) -- it got better toward the bottom when the fennel came through, perhaps I should have given it a stir. The spiced carrot was just OK. The Pomegranate roibos wasn't to my taste (but SueF liked it). The winner of the bunch was the ginger-lime soda, which is more like what I was expecting from a beverage pairing, but arrived somewhat late to the game -- I think I'd have preferred it at the start (and again throughout, perhaps).

    Service was astoundingly good, and it's a meal I can recommend to anyone who can afford it. (After spending that much on one meal, I think I need to donate an equivalent to a hunger fund)
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #194 - December 7th, 2014, 11:37 am
    Post #194 - December 7th, 2014, 11:37 am Post #194 - December 7th, 2014, 11:37 am
    JoelF wrote:After spending that much on one meal, I think I need to donate an equivalent to a hunger fund


    I was just having a conversation w/a friend about how I don't feel right about spending excessive $ on lg ticket item dinners anymore (as I've always loved them, besides made a career around them.) My theory is that since I've started working w/@ risk kids, something as a non parent I haven't been around much, me blowing a couple hundred on a meal when I know I could feed 40 kids w/it... just seems I can put my $ to better use. I like your idea though and will use it to ease my guilt when inevitably I cave and dine extravagently.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #195 - January 12th, 2015, 4:58 pm
    Post #195 - January 12th, 2015, 4:58 pm Post #195 - January 12th, 2015, 4:58 pm
    I have no idea what to expect from this but the nerd in me bought tickets without a moments hesitation:

    http://www.chicagotribune.com/entertain ... story.html

    I loved my first dinner at Elizabeth and have been wanting an excuse to go back for over a year now, this put me over the edge.
  • Post #196 - January 14th, 2015, 4:15 pm
    Post #196 - January 14th, 2015, 4:15 pm Post #196 - January 14th, 2015, 4:15 pm
    pepsican wrote:I have no idea what to expect from this but the nerd in me bought tickets without a moments hesitation:

    http://www.chicagotribune.com/entertain ... story.html

    I loved my first dinner at Elizabeth and have been wanting an excuse to go back for over a year now, this put me over the edge.


    Picked up tickets for this as well in May, looking forward to it! Iliana Reagan has opened up more slots a couple times given the demand for the dinner.
  • Post #197 - January 14th, 2015, 8:57 pm
    Post #197 - January 14th, 2015, 8:57 pm Post #197 - January 14th, 2015, 8:57 pm
    Dlongs wrote:
    pepsican wrote:I have no idea what to expect from this but the nerd in me bought tickets without a moments hesitation:

    http://www.chicagotribune.com/entertain ... story.html

    I loved my first dinner at Elizabeth and have been wanting an excuse to go back for over a year now, this put me over the edge.


    Picked up tickets for this as well in May, looking forward to it! Iliana Reagan has opened up more slots a couple times given the demand for the dinner.

    Maybe it's just that I'm a huge GoT fan, but I think this is just such a fantastic idea. And while I normally would never consider dressing in character for a dinner, given all of the effort Iliana is going to (and her tremendous creativity), I just might when I go . . . can't wait!
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #198 - March 4th, 2015, 1:03 pm
    Post #198 - March 4th, 2015, 1:03 pm Post #198 - March 4th, 2015, 1:03 pm
    I have purchased two tickets for the Game of Thrones dinner, for Wednesday, May 27.

    Due to a conflict I won't be able to go, and am looking to swap for another 2-top for this menu.
  • Post #199 - March 28th, 2015, 10:18 pm
    Post #199 - March 28th, 2015, 10:18 pm Post #199 - March 28th, 2015, 10:18 pm
    Elizabeth Winter Menu pic.jpg

    I had the winter menu at Elizabeth this week and absolutely loved it. The quality and creativity in the kitchen combined with the relaxed and warm environment have really been mastered here. I'm excited that Iliana and her team are expanding soon and would encourage everyone to take advantage of their Kickstarter (seriously - $10 for a quart of that mushroom tea is a steal and the dinner for 12 at Wunder POP is an LTH event waiting to happen).

    Back to my meal. I have neither the fine dining experience or detailed memory to adequately describe everything I ate. I did take pictures of everything and posted them along with inadequate descriptions here.

    Some highlights:

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    I missed a lot of details about the "Everything Bagel" but I know there is salmon roe, some version of cream cheese, two different things underneath that made the bagel component, and granita made from cured and smoked salmon. This was the first of 18 courses (including a foie gras supplement and bonus end-of-the-meal donut) and it set the tone for a playful and delicious meal.

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    Maybe I'm just noticing it more but it seems like octopus is all the rage these days. The octopus course at Elizabeth was magnificent. The lightly charred tender tentacle would have been fantastic on its own, but topped with three flavorful spheres (licorice, lemon, and something green) and served with a kale sauce and a mystery grain, it was just stellar.

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    Take some Miyazaki Prefecture A5 Wagyu, warm it in the oven and serve it with oyster mushroom leather, rutabaga noodles, wagyu fat powder, and pickled elderflower, and you've got yourself a tantalizing array of textures and earthy flavors.

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    The four desserts of the evening got progressively sweeter. After two with savory and sweet elements and before a final course of whiskey-glazed brioche donuts and mushroom caramels, this goat milk ice cream topped with honey butter and served with three flavors of housemade fruit loops and some sort of soft raspberry crumble was a refreshing delight.
  • Post #200 - April 2nd, 2015, 1:59 am
    Post #200 - April 2nd, 2015, 1:59 am Post #200 - April 2nd, 2015, 1:59 am
    I recently had a very enjoyable 2nd visit to Elizabeth. I won’t do a full report on each dish, but will include the pictures below with the menu description.

    My first visit was nearly 2 years ago, and while it was fun and certainly creative, I wasn’t in love with that meal. I am sure there must have been a lot of thought to the menu flow, but it just didn’t seem right to me. It could be that I’m in the minority here, but one thing that really bugs me is when a sugary course is served mid-meal, let alone multiples. Also the sommelier was a bit of a stiff jerk, and didn’t really offer much description about the wine pairings which certainly put a damper on our enjoyment. That was then, let's put it in the past! :)

    The good news is that this (winter menu) meal was a complete 180. It had a great progression to it, with almost all of the sweet courses at the end. Only one exception was the “Wild Rice Crispy” course served 4th or 5th during the “amuse” section of the menu, and was savory and sweet. Additional improvements came in that certain things seemed less gimmicky this time around. The “Mushroom Tea” was served in an adorable tea cup, rather than out of a syringe. It’s not that I’m anti-gimmick, heck I loved eating off of the deer skull, but the tea being properly served in a cup gave me a chance to appreciate the appearance and aroma of the tea. Little improvements like that throughout made this a great meal. The person who put together tha beer and wine pairings couldn’t have been nicer, and the rest of the staff was well educated on the wines and beers too, when she wasn’t available.

    I enjoyed the option of the beer pairing. It was a nice change of pace from the typical fine dining experience. It must be difficult to pair beers with some of the more delicate dishes, and I think they did just about as well as could be done. In total there were 7 beers beers and a sake. The beers weren’t full bottles, rather about ½ to ¾ full.

    Okay, enough talk. Here are the pics from the meal.

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    Cocktail (forgot what this was, maybe Teresa remembers?)

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    First beer pairing: Boon Oude Geuze Mariage Parfait

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    Everything Bagel

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    Everything Bagel

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    Pork Rind with Leather, Kale, Black Truffle Oats, Preserved Egg.

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    Apple, Oyster and Root Vegetables.

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    Beer Pairing 2: Allagash Black (Belgian Stout)

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    Wild Rice Crispy

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    Wild Rice Crispy

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    Mark Siegal

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    Mushroom Tea

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    Mushroom Tea

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    Beer Pairing 3: Two Brothers, Cane and Ebel Red Rye Ale

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    Beet with Quail Egg

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    Beet with Quail Egg

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    Sourdough Bread and Butter.

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    Sourdough Bread and Butter.

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    Beer Pairing 4: Tripel Karmeliet

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    Shrimp Noodle

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    Salmon Poached in Porcini and Winter Spices with Pickles from the Summer

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    Foie Gras (additional purchase, not part of the menu)

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    Foie Gras (additional purchase, not part of the menu)

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    Beer Pairing 5: Metropolitan Krankshaft - Kolsch

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    Charred Octopus

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    Beer Pairing 6: Vanderghinste - Oud Bruin

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    Fermented Cabbage and Smoked Pork

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    Beer Pairing 7: Brother Thelonious - Belgian Style Abbey Ale

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    Miyazaki Prefecture Wagtu and Oyster Mushroom

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    Miyazaki Prefecture Wagtu and Oyster Mushroom

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    Buttermilk and Pine

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    (not beer) Pairing 8: Sake (served with Dessert)

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    Wasabi Tobiko Ice Cream and Fish Carmel Sauce

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    Wasabi Tobiko Ice Cream and Fish Carmel Sauce

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    Mark Siegal

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    Fruit Loops

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    Doughnuts and candies offered with the receipt
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #201 - April 2nd, 2015, 6:38 am
    Post #201 - April 2nd, 2015, 6:38 am Post #201 - April 2nd, 2015, 6:38 am
    Image

    dat shirt

    looks like a fun time
  • Post #202 - April 18th, 2015, 3:14 pm
    Post #202 - April 18th, 2015, 3:14 pm Post #202 - April 18th, 2015, 3:14 pm
    Love the email reminder from Elizabeth for our Game of Thrones dinner, titled Dinner is Coming


    Lady Iliana of the House Regan-

    Warden of Mid-Westeros, forager of food, mother of Shitzus, first of her name, and protector of the Elizabeth Empire.

    Cordially invites you to the Grand Feast of Ice and Fire. On the eve of the 25th moon cycle of April, in the year 2000 and 15. (Date and time here)
    In the name of the old gods and the new, we do hope any and all communication has been sent by raven, and we have all informations we need. If you have any new developments, by the gods, I pray you will send new ravens (email or call me) as they are needed.
    Many thanks be to you.

    "Valar Chowgulis"
    All Men must Dine

    Maester Michael of the Elizabeth Citadel
  • Post #203 - April 18th, 2015, 3:44 pm
    Post #203 - April 18th, 2015, 3:44 pm Post #203 - April 18th, 2015, 3:44 pm
    Deleted
    Last edited by BR on April 19th, 2015, 1:19 pm, edited 1 time in total.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #204 - April 18th, 2015, 4:23 pm
    Post #204 - April 18th, 2015, 4:23 pm Post #204 - April 18th, 2015, 4:23 pm
    Chicago Eater wrote:"Valar Chowgulis"
    All Men must Dine

    Maester Michael of the Elizabeth Citadel


    Yeah, got mine today as well - love the "Valar Chowgulis"! :lol:
    Objects in mirror appear to be losing.
  • Post #205 - April 19th, 2015, 1:01 pm
    Post #205 - April 19th, 2015, 1:01 pm Post #205 - April 19th, 2015, 1:01 pm
    Went last night and thoroughly enjoyed the Game Of Thrones themed dinner. Sadly don't have any pictures to post but the food seemed to both fit with the things I've read about Elizabeth (light, refined) and the GOT theme. As a reader of the books, I'd actually had the idea long ago that someone (y'know, not me) should cook all of the food from the drawn out, yet delicious descriptions of meals that GR.R.M provides. They really did a lot of the descriptions justice and even had a few fun plays on other themes from the book. Really creative concept, really great food.

    The beer pairings were also great, but I actually dug the non-alcoholic juice/tea pairings served to my expecting wife even more. Fantastic stuff!
  • Post #206 - May 16th, 2015, 12:59 pm
    Post #206 - May 16th, 2015, 12:59 pm Post #206 - May 16th, 2015, 12:59 pm
    Elizabeth's fall menu will be a fairy tale theme - Mother Goose vs. Grimm's. She just released tickets for October for only $45 per person. Tickets are going pretty quickly. This is a steal for one of the best restaurants in this city.

    "Grimm's vs Mother Goose.
    Watch for our trailer Mid Summer. This menu will be totally creepy and luxurious all at once.
    Weekdays 85$, Fridays 125$, Saturdays 155$
    But today only, all of October is 45$/person…You have until midnight to get your tickets and then our site turns to a pumpkin. Menus will be broken into Grimm's and Mother Goose, you'll have your choice or be able to do both. Wine, beer, and non-alcoholic pairings available online for purchase or on day of dining. "
  • Post #207 - June 12th, 2015, 2:27 pm
    Post #207 - June 12th, 2015, 2:27 pm Post #207 - June 12th, 2015, 2:27 pm
    Game of Thrones spoiler warning?

    I went to Elizabeth's Game of Thrones dinner for the first time back on April 28th, but since my photos came out shitty (and I don't have much else to offer), I opted not to post about it assuming others would. Seeing as how nobody has in that time, and I had a second meal last night where the photos came out decent, I suppose I'll talk about it a bit!

    We were the first to arrive and were happy to have these characters sat across from us to chat with during our meal.
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    I'm not a huge fan of communal dining, but it really works well for a themed dinner like this. I wonder whether Iliana is going to keep the communal theme for her Native American tribute series or her Grimm's vs Mother Goose theme. Till will tell, I guess (or maybe she'll pop in and let us know...)

    Menu
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    For this meal, I actually opted in for the non-alcoholic pairings which went (surprisingly) extremely well with these courses.

    Strawberries and Sweet Grasses (referenced in several books)
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    Salad with Chopped Nuts (Book 1, post tournament feast, King's Landing)
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    Bread and Salt (Book 3, The Red Wedding, The Twins)
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    This course continued to be one of my favorites. Such a small delectable bite that packed quite the punch.

    Snails With Honey, Pistachio, Wild Grasses and Garlic (Book 1, post tournament feast, King's Landing)
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    Newer course.

    Castle Black and Winterfell (Referenced in several books, The Wall, Castle Black, Winterfell)
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    Clams and Mussels Cooked Over Wood Fire (Book 4, The Iron Islands)
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    Another new course. Really creamy mussels.

    Beets, Fermented Milk, Heart (Book 1, Essos)
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    Spring Lamb, Onions, Malt Ale and Lovage (Lamb is mentioned in several books)
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    Not a knock against Elizabeth, but the meals here tend to be very vegetable-focused which is perfectly fine! Great! But I often go looking for a huge slab of *insert meat product here* the following day. My face lit up when this was put down in front of us. Juicy, sous-vided lamb, smothered in sauce with sweet, almost caramelized onions. I was upset that the pidgeon pie from my first GoT meal was removed from the menu, but this was more than a worthy replacement.

    Milk Of the Poppy (Referenced in several books)
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    Lemon Cakes (Referenced in several books)
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    very tart and delicious lemon curd with graham cracker sponge. Really nice dish.

    Cheese (Book 3, King's Landing)
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    This course, bread and salt, and Castle Black & Winterfell have me really excited about Iliana's upcoming Bunny the Micro Bakery. 3 of my favorite courses all utilizing her housemade breads and crackers.

    Elizabeth continues to fire on all cylinders.
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  • Post #208 - August 4th, 2015, 12:28 pm
    Post #208 - August 4th, 2015, 12:28 pm Post #208 - August 4th, 2015, 12:28 pm
    Just checking in to see if anyone has been to Elizabeth for the Native American menu? We're headed there for a birthday dinner with friends this coming weekend. It will be the first time at the restaurant for all of us - looking very forward to it. Our friend called to confirm that we might be able to split the wine or beer pairings if we feel the need and he said that they were very open to any options (which is great for me!)

    Would love to hear any feedback on the latest menu!
  • Post #209 - August 4th, 2015, 7:50 pm
    Post #209 - August 4th, 2015, 7:50 pm Post #209 - August 4th, 2015, 7:50 pm
    incite, great pictures! That was quite a bit different from the Got menu a month before. What a great time. I would imagine they are doing separate tables for the next menu based on pictures of the setup and how tickets were sold.

    I haven't been to the latest menu, but after a trip to Elizabeth on May 1st for the Game of Thrones themed dinner, I ended up booking Native American and Grimm vs. Mother Goose. It was just that good and I'm kicking myself for waiting over a year to return as was the rest of our table. Splitting wine pairings seemed to be a good option and the beer pairings were well thought out and spot on as well. We also had a member of our group do each of the cocktails in a pairing form as they saw fit and really enjoyed it. The people next to us did an N/A pairing with great results. They seem really flexible.

    With the meat vs. veggie focused options, I'm really tempted to call and see if we can pay to supplement courses we want to try from both menus of the Native American menu. Same for the Grimm's vs Mother Goose series. It's going to be difficult to choose.
  • Post #210 - August 4th, 2015, 8:41 pm
    Post #210 - August 4th, 2015, 8:41 pm Post #210 - August 4th, 2015, 8:41 pm
    I had the privilege of attending the Native American dinner and had such a fun evening; really enjoyed most of the courses and the new front-of-the-house staff we encountered were really warm and friendly - the service definitely enhanced the dining experience. We did pay a supplement to have both the meat and veggie focused menus combined. Already booked and am looking forward to the next menu!
    Twitter: @Goof_2

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