my so-called food blog: Chicago: Sixteen

Amuse Bouche

Pretzel and Ciabetta

Lobster salad

Roast Halibut, Celeriac, Chestnuts and Sauce Vin Jaune

Mignardise

Mango, quark, and chocolate gataeu

I was in town attending a conference so I had a short amount of time to take lunch. Initially, I wanted to try the 6-course lunch tasting but my server told me it was a two-hour experience. I decided that if I wanted to do Sixteen justice, I really needed to come back for their dinner menu. While their lunch menu was very reasonably priced and had a decent menu, Sixteen is best experienced by its dinner menu. The atmosphere, menu and overall service is definitely different and well deserving of its Michelin stars.

Here's a spoiler: The bread and butter pairing was top notch. The last time I had a bread pairing was at Guy Savoy in 2010.

Below is a preview of the Winter 2015 dinner menu I experienced on the same day.