Food and Drink's at some of Chicago's Finest

Italian Beef w/ hot peppers

Chicago Dog

Stopped in for cocktails with friends @ Graham Elliot

Wish I was able to grab some food, got there a little late. Next time

XOCO by Rick Bayless

Ahogada: Golden Pork Carnitas, Black Beans, Tomato Broth, Spicy Arboll Chili Sauce, Pickled Onions

Cochinita Pibil: Wood Roasted Suckling Pig with Achiote, Black Beans, Pickled Onions, Habanero Sauce

Jamon: La Quercia Prosciutto Picante, Otter Creek Cheddar, Black Beans, Avocado, Chipotle Mustard, Fried Egg

Homemade Churro and Hot Chocolate with Dulce de Leche

Rick Bayless is Insane... enough said!

Hot Dougs: The Sausage Superstore

The line wrapped around the building...

Chef Doug...The Man Behind Everything

The Dog: Chicago Style, with all the trimmings

Foie Gras & Sauternes Duck Sausage with Foie Gras Mousse, Truffle Aioli, Fleur De Sel

Bacon and Cheddar Elk Sausage, Bacon Garlic Mayo, Raclette Cheese

Jack Daniels and Fennel Smoked Pork Sausage, Roasted Yellow Pepper Anchovy Sauce, Smoked Swiss

Duck Fat Fries

I have to admit i've read and heard about the hype about Hot Dougs from Bourdain and friends and I thought that the meat was going to be secondary to all the luxurious condiments placed on the dog. But I have to say that the meats that Doug produces are insanely delicious and some of the best I have ever tasted. The Perfect snap when bit and the condiments were a perfect compliment to each individual sausage. Bravo Doug for making the most flavorful "Gourmet" and street dogs I have ever indulged. I'm hungry now.

Spring Tasting Menu @ L2O

Amuse: Ocean Trout

House Churned Butter

 

 House made Baguette, Asiago Bread

 

 2nd Amuse: Kanpachi Cheeks

1st Course: Medai, Ume, Sudachi, Fried Garlic

2nd Course: Tuna "Taccito", Freeze Dried Corn, Cucumber, Salsa Verde

3rd Course: Homemade Tofu, Miso Broth

4th Course: Fluke Green Dressing, Tapioca, Summer Roll

5th Course: Diver Scallop, Cauliflower, Vanilla, Passion Fruit

6th Course: Tai Snapper, Deconstructed Green Curry

7th Course: Peekytoe Crab, Foie Gras Bubbles

8th Course: Beef Short Rib, Ramps, Basil Vin.

9th Course: Steelhead Salmon, Baked in Clay, North African Spices, Grits, Date

10th Course: Pork Belly, Textures of Potato, Truffle Sauce

11th Course: Olive Oil Chocolate Ganache, Freeze Dried Soy Powder

12th Course: Kaffir Lime Mousse, Nitrogen Frozen Coconut, Pineapple

13th Course: Raspberry Caviar, Gold, Yuzu Consomme, Honey Sorbet, White Chocolate Tuile

14th Course: Peanut Butter Souffle

Finishing Touches

Thank you Laurent Gras and L2O for a wonderful meal...