42 grams 3rd Visit — Chicago (10/2014)


I headed back to 42 grams so I could taste the fall menu. Before I left last time, Chef Jake had hinted at some of the ideas he was tossing around.  My last visit had some really nice and innovative dishes, so I wanted to see what Chef Jake and his team would come up with for the season.  I was not to be disappointed. From the introduction of the snacks centerpiece, I already saw that things might be changed up more than I would have expected.

 The snack course had an autumn look and some familiar items. There was the sweet Vidalia onion parchment, as well as the salmon skin chip dusted with malt vinegar and a little toberashi.  Instead of the flax seed-kale chip, we had a sheep’s milk Pecorino chip.  In the past, the Pecorino chip was part of a cheese course that goes back to the Sous Rising days.  So, I knew I was in for more surprises.

For the full write-up, click here.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s