Dan Bites

So, yesterday was my wife’s birthday. I won’t tell you how old she is now, you should never ask a woman her age. Needless to say, she’s still younger and better looking than me. For this year’s birthday dinner I took her to L2O. I know, I know. I’m unemployed and shouldn’t spend that kind of money right now. But hey, what can you do? I have to say, we were both extremely impressed and satisfied by what transpired at the dinner table last night.

First of all, we were fortunate enough to have found a parking spot right in front of the restaurant. No easy task in Lincoln Park. We knew all would be well when that happened. Saved me $12 on valet!

The interior was perfect for the concept of Laurent Gras’s food. French sophistication with Japanese minimalism. It was really nice inside. The one weird thing we’re not used to is how they sat us. We got a 4 top to ourselves, but they sat us next to each other instead of across from each other. Our necks hurt a little bit since we had to turn our head to converse, but that’s being nitpicky.

We opted for the 4 course pre-fix. Our choice of one item from the Raw section, one from the Warm section, one from the Main, and one dessert. To be quite honest, deciding what to order might possibly have been the hardest decisions we’ve had to make in years! Everything sounded great. You can see the menu on their website, so you’ll understand what I mean.

Before we ordered we got not one, but two amuse buches. The first was a small little layered octopus and potato thing with a spicy soy paste underneath. It was the perfect little starter. Clean, fresh, and just enough spice to get our taste buds rolling. The second was a little…. you know what? I don’t remember what it was. I do remember it being delicious. You’d think I’d remember something from last night, but then again, my short-term memory is a little off.

From the Raw section Yuki ordered the Tuna and I ordered the Peekytoe Crab. The Tuna was served with little squares of tomato on top, hibiscus stems along the surface, little dollops of some sort of creamy sauce, and foie gras snow. I can only imagine that it’s frozen foie that’s been grated. It was a truly magnificent dish. Very elegant and buttery but not oily or greasy.

My Crab was a little lighter but not quite as elegant. It was served in a mound with a sliced avocado dome around it. Around the avocado mound was kaffir lime jelly and lemon oil. The crab was probably the best crab meat I’ve ever eaten. The sweetness shined through all of the tart citrus with the avocado’s creaminess adding depth.

For the Warm course Yuki ordered the Lobster Bisque. It was a boiled lobster claw with chestnuts and lobster/scallop dumplings. Table service lobster bisque broth was poured over it. I didn’t try the lobster claw, but Yuki claims that she’s never ever had lobster with such a soft texture. I did try a little of the dumpling and judging from that I’d have to say that Yuki’s right about the lobster. Easily the best bisque of all time.

I got the Lamb Tartare. In a circle mold they layered the bottom with the freshest raw lamb I’ve ever seen. On top of that was a layer of raw diced shiro ebi (sweet shrimp). Then, on top of that was a few sliced of pickled peach and some tarragon. I think it was gold fleck on top of that, but I can’t be sure. The sliminess of the shrimp and the sourness of the pickled peach combined with the herbal notes of the tarragon so well that you hardly even knew you had lamb underneath. It was such a clean taste that nothing seemed raw. As such, I think it belongs in the raw section, but I’m not complaining because then I’d have to have chosen between that and the crab.

On to the main course. Yuki’s Tai Snapper with Deconstructed Green Curry (I couldn’t find a pic online) was a masterpiece. The Snapper seems to have been steamed with lemon zest on top. It was so moist and delicious. There was some coconut sauce, dollops of some sort of spicy chili sauce. A brown sugar tuille. The coolest part were the parsley merengues. They were brought out getting frozen in liquid nitrogen and served tableside. They were so light and airy that they melted in your mouth making you wonder if you had even eaten anything at all. But the flavor was pure parsley. Genius! When you put everything together it really tasted like green curry. Wonderful deconstruction job. Her only complaint was that she wanted white rice with it. But, she’s Japanese. She wants white rice with everything.

I got the Pork Belly. Three thick slices of pork belly that had been seared in duck fat. Served with thin slices of potato, scalloped potato, and pureed potato in the scalloped potato. On top of everything they poured some truffle sauce. It was decadence on a plate! I can’t begin to describe to you just exactly what that crisp pig skin fried in duck fat did to my digestive tracts, but I will say this…it was a beautiful thing! My only complaint is that I couldn’t quite finish everything on the plate. I hate to waste food. (please note that the pic I found on Google only shows one slice, I was served three with three potatoes.)

Before dessert they sent out another amuse buche. This was a little ramekin filled with Meyer Lemon Marshmallow. It was super tart the second it hit our tongues, but almost immediately subsided into just a really palette cleansing citrus. It was the perfect thing to prepare us for dessert.

Dessert was two different souffles. One was a Grand Marnier, the other was a Bailey’s and Frangelico. Of course, he got the souffles just right. Super fluffy with a mild egg taste. They spooned a hole in at the table to pour in the alcohol. Absolutely scrumptious!

We weren’t quite done yet. After dessert they sent out these interesting pastry concoctions that the pastry chef came up with. In a small bundt shaped mold they poured some beeswax, let it burn a little to carmelize, then filled it with custard. I’ve never had anything quite like it.

But, there was still more. What meal is complete without chocolate? Our server brought out a loaf of some of the richest, creamiest chocolate mouse of all time! So good, so so good!

When we were done, Tony, the general manager, gave us a quick tour of the kitchen. Laurent Gras was back there with his army of chefs cooking away. It’s great to see a restaurant where the head chef is actually doing the cooking. Too often the big name chefs are never in the kitchen, having their sous chefs handle everything. Not here. Laurent is such a perfectionist that he tends the kitchen almost every single night. The man is tireless. I’m damn glad he is!

It wasn’t cheap, but when you feel like splurging for a special dinner you’d be hard-pressed to find a better place than L2O. It truly is a gem among Chicago restaurants.