Grace

Photos from dinner at Grace, Chicago, on June 17, 2016.

This was beautiful vegetable-driven menu prepared by Chef Curtis Duffy. Take note of the julienned heart of palm with ginger, mint, and coriander: a clever take on the Southeast Asian green papaya salad. The shortrib was also a highlight with tremendous depth of flavor, the meat's richness balanced by Chef Duffy's careful use of fresh herbs. 

(Note: Curtis is a friend and this meal was comped.)

Dinner at Grace

Glass of House Champagne

Razor clams with whipped cauliflower juice, grilled asparagus broth with pickled okra seeds, artichoke sorbet with chip and consommé

Razor clams with whipped cauliflower juice

Grilled asparagus broth with pickled okra seeds

Rabbit, morel, smoked paprika, green garlic

Rabbit, morel, smoked paprika, green garlic

Heart of palm, ginger, mint, coriander

Heart of palm, ginger, mint, coriander

Alaskan King Crab, sudachi, cucumber, lemon mint

Meyer lemon bread

Big eye tuna, caviar, coconut, miner's lettuce

English pea, huckleberry, sea bean, yarrow

Squab, beet, sunflower seed, mache

White asparagus, brioche, black olive, sorrel

Black truffle, prosciutto, porcini, chive blossom

Trumpet royale, oat, cara cara, sea cress

Coconut and lime muffin

Short rib, watercress, lime, Vietnamese herbs

Marionberry and jackfruit sorbet

Marionberry and jackfruit sorbet

Rhubarb, violet, anise, sweet woodruff

Banana, caramelized sugar, grapefruit, hoja santa

Chocolate, pistachio, lemon, mint

Cherry, coconut, curry, lemon verbena

Spearmint tea

Black lemon tea with thyme