CHICAGO, IL, USA
PRICE PAID: $235 PP (LIST PRICE- PRE-CHALLENGE)
FINAL SCORE: 9/10
A newcomer to the three-star ranking, Curtis Duffy's Grace restaurant is an up-and-coming, adventurous restaurant that takes an innovative approach to fine cuisine. There is a real focus on service, presentation, and detailed work at every step of the meal- the waiters appear practically choreographed in their movements- that makes the evening incredibly special.
We start out with a super creative presentation- four small bites on a fava bean cracker, all served on an enormous log. Preserved Meyer lemon and lemon balm were sprinkled throughout, and each bite had a different character- salty, sweet, citrus, etc. 9/10.
Another exceptionally clever presentation- poached trout with Osetra-grade caviar from Germany, served in a yogurt cup with foil lid. The lid has saffron and uzu puree on the underside that we were encouraged to scrape off, and there was a pool of smoke inside as well. The smoke seeps into the salmon for a classic taste, and there are tiny Hon Shimeji mushrooms that are firm, crisp, and tiny. 9/10.
If you're starting to get the feeling that super-creative presentations are Grace's thing, then you're in the same boat I was in. Danish trout roe and crab with togarashi spice are carefully placed on a sharp, blade-like "ice" layer of cooked sugar. The sweet, candied sugar brings out the crisp flavors of the crab and vegetables, and the unique spice is a perfect match-up. The roe pops in your mouth- refreshing like a summer salad. 9/10.
Long Island oysters with herbs and seaweed, white grapefruit, and chewy maitake mushrooms were presented next. The flavor in the oysters themselves I would label as "movie popcorn," and this was a busy dish with tons of flavors and textures. Perhaps even a little too much going on. 7/10.
We got to experience the grilled rabbit, prepared in confit style, with cannellini beans. The rabbit was very well cooked, but a touch dry. 8/10.
An interesting take on a classic dish- this pork was braised and matched up with a port wine reduction and a chicharron of fried pork. The crispy, crunchy rinds pair perfectly with the pork, which falls apart under the fork. The main protein is rich, and stands up to the other ingredients- like cauliflower- well. 8/10
Served as a "deconstructed spring roll," this herb-driven dish came with a broth of Tom Yum and caramelized peanuts. True to A5 Wagyu form, this beef was well-marbled and exceptionally rich. The presentation was colorful and playful, with crunchy veggie chips to try to offset some of the richness of the dish. I really enjoyed this one- a great capstone course. 9/10.
At the beginning of the meal, we got asked whether we prefer chocolate or vanilla- and this was the payoff. Bite-sized ice cream cones of almost-butter-rich ice cream were a great follow-up to the Wagyu. 8/10.
Another unbelievably creative execution- a hollow sphere made of frozen pear juice, with blond brownie holding everything together at the base. The soft, almost gummy brownie is a great match for the pear. 9/10.
A beautiful dish of panna cotta and green strawberries. 8/10.
The final dish left a small sour note on my palate- a cocoa butter sphere had an extremely strong lemon tea inside that didn't agree with me- tasted somehow rusty and oxidized. 6/10.