Sunday, February 3, 2013

Sixteen.

Executive Chef Tom Lents
February 1st, 2013 
16-course

Dawn Breaking...
 Blood Orange...elder flower soda, citrus gelee. pomegranate
Harushika, Tokimeki, Sparking Sake, Nara Japan

Season's Citrus...artichoke, tarragon, spanner crab
Domaine Beatrice et Pascal Lambert, 'Rochette', Chinon Blanc, Lorie Valley France, 2007

Stillness of Ice...
Smoked Sturgeon...fennel oyster caviar
Selbach-Oster, Zeltinger Himmelreich, Riesling, 2011

Diver Scallop...apple gelee, ossetra caviar, seagrass
Abbazia de Novacella, Kerner, Alto Adige, Italy 2011

A White Storm...
Amadai...crispy scales, daikon, leek, and sake
Domaine Du Closel 'La Jalousie', Savenniere, France 2011

Langoustine...uni, licorice root, nori, cauliflower snow
Domaine William Fevre, Vaillons 1er Cru, Chablis, France 2010
Winter's Woods...
Truffled Roots...beluga lentils, pine cep emulsion
Oddero 'Gallina', Barbaresco, Italy 2008

Endive...foie gras curls, venison bresaola, huckleberry
Emile Beyer Pinot Gris, Cuvee de l'Hostellerie, Alsace 2009
A Welcome Homecoming...
Borscht...spiced foie gras, caraway, creme fraiche
Bressan Mastri Vinai, 'Rosantico' Moscato Rosa 2009

Raclette...coal roasted clay potatoes, onion brulee, perigord truffles
Victory Brewing Company, Golden Monkey, Triple, Pennsylvania
The Festive Table...
Rohan Duck...rye bread red cabbage, black trumpet mushrooms
Domaine Serene, Evanstad Reserve, Willamette Valley 2008

Rib of Wagyu Beef...marrow, bearnaise, yorkshire pudding
Bodegas Lopez de Heredia Vina Tondonia, Rioja, Spain 2001
A Frosted and Silent Night...
Citrus Fire...pink lemon, coconut and campari

Monte Blanc...hazelnut, chestnut, milk cloud
De L' Ancinne Cure, Monbazillac, France 2004
Nightcap by the Fireside...
Chocolate...cookie sponge, ice milk
Egg Nog Flip

Hot Chocolate...ganache, vanilla soda
Celebrating sixteen eventful years of married life
at Sixteen
over sixteen courses of artful fare
on the sixteenth floor overlooking the city we love.
A simply perfect celebration.

A gentle snow started falling during our meal and served to bring the winter metaphor inspired menu to life, but even without a single swirling snowflake the dishes at Sixteen would have remained  as close to perfect as I could have hoped for.  The langoustine and uni custard was sublime.  Days later I am still thinking about the perfectly smoked sturgeon and delicate amadai.  Even twelve course deep, with considerably full bellies,  I resisted the urge to lick the plate holding the relentlessly delicious Wagyu.  The Rioja was one of the most memorable wines I've ever tasted.  And yes, everything should come encapsulated in a milk cloud.
Sixteen
The Trump Hotel Chicago
401 North Wabash
Chicago

* Sixteen earned one Michelin star in 2012, but I will be stunned if this fine restaurant does not acquire a coveted two star rating  with ease in 2013.  It was that good.

1 comment:

Angela said...

Oh. My. Gosh. Looks amazing. Lucky girl! Happy anniversary.

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