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The common childhood admonition against playing with food takes a unique turn at Esmé, a one Michelin-starred restaurant in Chicago, where culinary creativity is actively embraced. The menu features a range of imaginative dishes that blur the lines between art and cuisine, such as a meticulously braided cornmeal croissant and a clay pot poussin, which arrives in a vessel that resembles a partridge. Executive chef and co-owner Jenner Tomaska notes, “We are by no means the first people to roast in clay, but probably the [only ones] crazy enough to sculpt.”
Esmé integrates art deeply into its dining experience. Tomaska highlights the importance of creativity and collaboration: “Something that’s really important here is that every four months we collaborate with a local artist.” This partnership enriches the restaurant’s atmosphere, as it operates partly as a gallery showcasing the work of resident artists whose creations also contribute to the restaurant’s dinnerware.
The restaurant’s prix fixe menu is ever-evolving, yet consistently presents dishes that are visually stunning and thoughtfully composed. Notable offerings include a fava bean tart served within a hollowed plum, an A5 wagyu tart topped with glistening caviar, and an elegantly arranged portion of dover sole enveloped in delicate zucchini ribbons, reminiscent of a rack of lamb in presentation.
To explore more about Esmé and its artistic culinary approach, watch the latest episode of Mise En Place.
Source
www.eater.com