In the heart of the cosmopolitan city of Chicago, a duo of creators composes a menu that is as contemporary and stylized as their restaurant. Iconoclastic and avant-garde, Gale Gand the executive pastry chef and Rick Tramonto (often described as a “culinary magician”) experiment with flavours, materials and structures to stimulate unique emotions within their clientele. The sequenced menus gradually envelop you in their often slightly wacky world. The Sommelier collection, Sarsaparilla Quail, 28 day dry aged Kobe beef, Braised beef short rib with unagi, Caviar staircase… are just a few of their delicious fantasies.