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Chicago's Best Restaurants that are most frequently booked by customers of S.K.Y. Chicago
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Ranked #9 in Chicago's Best Restaurants.
😍 5/5 - A truly remarkable Restaurant
By 👻 @Michael U, 09/19/2020 3:00 am
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Debuted in Pilsen late-2017, S.K.Y. is Chef Stephen Gillanders’ first solo project, a decade with Jean-Georges Vongrichten plus two years at LEYE's “Intro” developing a diverse skill-set that sees Gillanders exploring global influences that feel both familiar and distinctive at the same time. Boasting the initials of wife Seon Kyung Yuk, her vision responsible for a modern space housed inside a building constructed during the 19th Century, guests visiting S.K.Y. amidst the global pandemic will find tables sparsely filled and service especially accommodating with a bevy of safety precautions in place. Seated after a quick temperature check, high-tops in the bar perfect for singles as TV On The Radio played overhead, it was after perusing a QR Code menu that the night’s special was suggested, Salt Cod pureed with silky-soft Potatoes alongside housemade Fry Bread and Jalapeno Peppers a perfect example of Gillanders’ intent to “prepare familiar Ingredients in a modern, innovative way.” Born in Los Angeles, but Asian-inflected across much of S.K.Y.’s menu, dish two saw the kitchen fuse France with the American South by way of Cornbread Madelines, undoubtedly a far-cry from Proust’s ideal but nonetheless delectable while signature Lobster Dumplings offered thin-yet-sturdy Gyoza packed with Meat afloat in Butter primed with Yuzu, Chervil, Chiles and Mint. Told the Fried Chicken was something special, but reluctant to pass on Chef Gillanders’ Bibimbap, it would need to be a World-class piece of Poultry to compete with roasted Duck Liver atop Mushrooms, Scallions, Nori and blackened Chinese Broccoli – not to mention housemade Gochujang that added heat and umami to bowl-crisped Rice beneath. Not stopping here, though the aforementioned plates would be a good amount of Food for most couples, it was on the server’s suggestion that a “baby” Banana Budino arrived alongside S.K.Y.’s recently-added Mille-Fuille, the former a worthy signature from Pastry Chef Tatum Sinclair with hints of Bananas Foster while the latter rivaled any in France – including Jacques Genin and Alain Passard – in terms of taste and texture.
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