— RedEye Chicago · Chicago Top 10 Guide · created over 1 year ago
The recent mini-heat wave may be giving us all autumn amnesia, but in restaurants around town, fall dishes are creeping onto the menu. And with the change of seasons, a handful of restaurants have brought in new talent to get cooking in their kitchens. Here’s a taste of what’s six chefs with new gigs are whipping up for the season.
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Spot All items to earn this badge.Cider caramel-marinated honey crisp apples, fromage blanc mousse with a Calvados apple brandy caramel center and fried brioche ($20).
Roasted duck with wild rice, walnuts and dried cherries along with Brussels sprouts and a rosemary-roasted garlic sauce ($26).
Pork shoulder that cycles through a three-day process of brining, smoking and braising before it teams up with Brussels sprouts, carrots, rutabaga and apple mustard ($14).
Lamb shank braised with dark chocolate, dates and red wine served over pumpkin puree, broccoli rabe and mint ($28).
Pork cheek with mole sauce, candied kumquat, and celery root that’s cooked down into a risotto-like state ($8).
Rather than being made with potato, this style uses a savory version of pate a choux (the light dough used to make eclairs and beignets), doctored up with cheese and mustard.
