Custom House Tavern, Chicago, IL
Tasted Tuesday, April 12, 2011 by jlgnml with 530 views
I was in charge of the dinner and the wine. The restaurant provided excellent service. Dinner started and ended within 2 1/2 hours and we were not rushed.
Oysters with a touch of caviar and cut with a cream made with French dry vermouth. Aged country ham with cheese and a grainy mustard.
Halibut which is cooked in a bath of subtly infused lemon olive oil, shellfish chowder, mussels, sea urchin roe and salsify.
OMG! Seared Foie Gras, savory onion tart with vinegar and caramel poached rhubarb. Many moaners at my table.
Grilled quail with puree of potatoes and tops of ramps, a spring onion. Saute wild mushrooms and a fruit compote.
Slow roasted rack of lamb with spring garlic and fresh thyme. Puree of fresh chickpeas, black trumpet mushrooms and preserved tomato jam.
Composed bittersweet chocolate ganache.
The port was from a double magnum. Come to this restaurant and experience the cooking of Chef Perry Hendrix.
1996 Pol Roger Champagne Vintage Brut 94 Points
France, Champagne
Little bubbles, not active, minimal yeast, good color, a real delight. Toasty with some fruit.
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