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🙂 4/5 - Came for dinner on a Friday night and had the set menu with
By 👻 @Brigette W., 01/22/2023 3:00 am
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Came for dinner on a Friday night and had the set menu with the juice pairing! Elske is one of the more affordable Michelin restaurants in Chicago, with an a la carte menu that you can order off of instead of the set menu.- The snacks (Tea of lightly smoked fruits and vegetables, Daikon radish with sorrel butter and cured egg yolk on rugbrød, Fried brandade with trout roe and molasses): None of these really hit for me. The "tea" was more of a smoky, heavy, savory, broth which I personally didn't love, and the radish and rugbrød was way too salty for me. The fried brandade was definitely the best out of these.- Golden beet stuffed with quark, salted apple, puffed barley, and dill: I was unimpressed by this. The foam was honestly unnecessary and not my favorite texture to eat. The flavors of the dish were good, though a bit on the salty side.- Roasted sablefish with shrimp, cauliflower, and marigold: this was both my and my partner's favorite dish of the night! The dish had much more than the picture shows-lots of shrimp and fish buried underneath. The fish was roasted to be nice and tender, and the flavor was wonderful. The cauliflower and other elements of the dish complemented it perfectly, both texture and flavor wise!- Duck liver tart with salted ramp and toasted buckwheat: this one felt like it was trying a bit too hard to be creative, and at the expense of the overall dish. The duck liver was delicious, as was the crust, but duck liver is such a rich texture and flavor that even the small tart was difficult to finish. The generous portion would have been better enjoyed with a greater ratio of crust (or maybe something like a cracker) to the liver.- Grilled duck breast and sausage with dried fruits and fennel, served with a parker house roll: this dish was a mixed bag of good and bad. I thought the grilled duck breast was delicious--it was very tender and flavorful, and the skin on top was the right amount of crisp and fatty. My partner's, however, was noticeably more well done (we did not ask for them to be cooked in any specific way) and therefore a bit tougher and different flavor. The sausage was a bit dry and I would personally have liked it to have more fruits, since the dish was essentially just two very solid pieces of meat. The fennel was a good complement, as were the sauces paired with the dish. The parker house rolls were amazing. So buttery, soft and tasty!- Frozen anise jelly with mint: meant to be a sort of palate cleanser, I thought it was interesting! A very dense jello, kind of a fudge-like consistency. The anise and mint flavors were both prominent, and I thought the unique pairing was actually very yummy.- Toasted yeast ice cream with date molasses, apples, and a chicory cruller: Absolutely. Delicious. I loved this dessert so much! The ice cream was a wonderful texture and flavor, and paired so well with all of the other ingredients (buried at the bottom). The chicory cruller was the perfect sweetness, and was appreciably warm and fresh. It paired so well with the ice cream, and this dessert was a wonderful way to finish off the meal.Juice pairings:- White grape, yeast, anise: we were told this was meant to mimic a white wine. We enjoyed this one a lot! The drink was a little fizzy and with a topping of foam, and the white grape flavor was delicious.- Apple, juniper, whey, spruce: good, but unmemorable. Pretty much what you might expect from a drink with these ingredients, but tasted kind of like something that could be bought in a store.- Earl grey, orange, clove, apricot: this was by far our favorite drink. Delicious, not too sweet, complex flavors, and paired wonderfully with the dish (the roasted sablefish).- Beet, pomegranate, shiitake, lapsang souchong: we were told this was meant to mimic a red wine. I see that the beet was probably crucial to this in providing the color, but it really overwhelmed the smell and taste of the drink. We didn't bother finishing this one.- Pear, chamomile, miso, elderflower: good combination of flavors but it had an almost syrupy sweetness that made it hard to drink, so we also didn't finish this one.Overall, I think that Elske was an enjoyable experience. However, at the price point, and for a Michelin-starred establishment, I expected more from the dishes, and the service + ambience were relatively average (the tables were very close together, to the extent that I could very easily eavesdrop on the two conversations to my left and right). I did notice that a lot of the other guests were ordering off of the a la carte menu, so I would possibly be open to coming back and trying some of those items (which looked great)!
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