Avenues, A LTH Lurker's Visit (Long?)

As a lawyer by trade and current LTH Forum (and former Chowhound) lurker by habit, my first LTH post (delayed as it is) warrants the following disclaimer: If you are looking for a fabulously personal, comprehensive and detailed account of Chef Graham Eliot Bowles' "culinary adventure" tasting menu (including wine notes and spectacular pictures of the presentation), please see the posts by Mike G and G Wiv that were the part of inspiration for my April 16th visit to Avenues. As neither my camera skills or my poetic phrasing are as advanced as Mike or Gary's, my post is no where near as informative or interesting regarding which of the 24 different dishes we loved (I wish I had taken notes), but is instead simply a tribute to our equally fabulous "culinary adventure" and a big, fat, wet-kiss for the amazing talent and passion of Chef Bowles and his staff (both kitchen and floor) that made it an unforgettable experience.

Like many LTHers, I appreciate the fact that a "culinary adventure" can be had almost anywhere at anytime as long as you keep your mind open to the experience. In fact, as a woman who was raised on sweet tea, cornbread and meat from rabbits, wild turkeys, ducks and deer my Dad killed during hunting seasons in Tennessee, as well as the catfish and bass my grandfather brought home every weekend, I can honestly say that some of my most amazing meals were had while balancing a Chinet paper plate on my knees, drinking from a Dixie cup and listening to bluegrass. Yet, over the last eight years in Chicago, I have discovered that my personal passion and obsession is not just for the experience of the food itself, but instead in the opportunity to truly experience the creativity and passion of someone who cares about what they do through the food they create, while also sharing the food and the experience with people I love. For me, like most of us, it is not just about the "chef," or the ambience, the food, the wine or even the company, but rather it is about the quest for those rare moments in time where it all comes together seamlessly, flows perfectly and becomes a permanent part of the memory indefinitely. Cheesy as it sounds, our "Chef's Palate" with wine-pairings at Avenues with my husband Zach (a LTHer by marriage) and my Francophile, yet gastronomically challenged best friends Chris & Tara, on April 16, 2005 was one of those rare perfect occasions.

I am afraid to admit I am little bit of what my friends affectionately (I hope) call a "Chef Groupie," meaning that I tend to read a lot about the restaurant and/or chef's concept and philosophy if it is available and often enjoy food the most when I know something about the person who is behind it. Our reservation for dinner at Avenues was no different. After reading the aforementioned LTH posts, I took on the task of reading all I could find about Chef Bowles and bombarding my husband and friends with articles (including F&W's 10 Best New Chefs, 2004 piece), information from his websiteGraham Elliot Bowles and an interview with the local NBC show Taste where he described his philosophy about the preparation and enjoyment of food. By the day before the reservation, I was so crazy excited that I e-mailed Chef Bowles myself (yes, a little obsessed) just to let him know how much I was looking forward to the dinner and to apologize in advance for any clapping or squealing he might hear from my table and the fact that I was going to need to persuade my fellow diners to indulge in the tasting and pairings. He was kind enough to not only respond to my e-mail, but also refrain from having me arrested when we arrived for our 8:30pm reservation.

All four of us arrived at Avenues in our evening finery prepared to spend some serious time, calories and dough. We were not disappointed, but we were surprised. After letting them know we had arrived, I was greeted by the manager who welcomed us bearing a nice bottle of Laurent-Perrier champagne and asked us to make ourselves comfortable on the plush couches as we waited for our table to be ready (only 10 minutes). As we made our way to our table, me already giddy to be there and now high on champagne, Chef Bowles added to the goofy grin plastered on my face by leaning out of the open kitchen to introduce himself and wish us a fabulous meal (I guess gauging my sanity in the process).

At our arrival at the table we were greeted with the proposition that although they could bring us a menu "Chef Bowles' has a special menu in mind for you if you are up for it," so without any arm twisting we were on our way with the tasting menu and the expertly paired wines as well. As with Mike and Gary's experience, the ladies received the same dishes and wines while the men a separate and somewhat similar menu and wines and an extraordinary explanation of the different sakes and how they are made. My only complaint was that it took us (the ladies) a few dishes longer to get to the red wines, but hey if that is the only complaint - life is good.

The dishes were creative and harmonious and we all sampled everything, our only caveat was that my husband was the only one that eats foie gras so he got the foie gras and we received a seared scallop instead (served with a fabulous rice krispie treat and soy caramel glaze which was incredible). Alas, my delay in posting has created a problem - it seems I have waited to long to post accurate descriptions of the courses and our reactions to each, but I do have copies of the both tasting menus each featuring 12 different courses and would be happy to send them to anyone who may be interested. All I can tell you is that we truly loved it all and you must experience it for yourself. After four hours of decadence, we were the only ones left in the dining room and rather than run us out of the place, our server, the manager, the sommelier and Chef Bowles all came by to chat about the meal, the food scene in Chicago (Moto, Alinea, etc) and interestingly enough "McRib Season…" Chef Bowles even indulged me by allowing us to take posed pictures with him like we were groupies in a band:

Zach Dier (LTHer by marriage), Chef Bowles & Jen Hagan-Dier ("Chef Groupie Extradordinare")


The Whole Damn Bunch giddy with food & wine


All in all, Mike G and Gary were right in all respects - Chef Bowles bridges the gap between the new "industrial revolution" food scene and the fine dining experience by taking recognizable ingredients and dishes, deconstructing them to the finest detail and reframing each as edible works of art that almost anyone can appreciate. I have eaten all over the world and many places in Chicago including Trotter's, Everest, Tru and other, but Chef Bowles and everyone at Avenues were able to do what few restaurants have - give us not only a meal of a lifetime, but an experience that we as friends still talk about and can actually say was "worth every dime."

Cheers! Jen

hagandier wrote: As neither my camera skills or my poetic phrasing are as advanced as Mike or Gary's, my post is no where near as informative or interesting regarding which of the 24 different dishes we loved

You sell yourself short. That was not only informative and interesting it was fun, too. Thanks for posting. Avenues is now on the top of my must-try list.

hagandier wrote:By the day before the reservation, I was so crazy excited that I e-mailed Chef Bowles myself (yes, a little obsessed) just to let him know how much I was looking forward to the dinner and to apologize in advance for any clapping or squealing he might hear from my table and the fact that I was going to need to persuade my fellow diners to indulge in the tasting and pairings.

………………

. After letting them know we had arrived, I was greeted by the manager who welcomed us bearing a nice bottle of Laurent-Perrier champagne and asked us to make ourselves comfortable on the plush couches as we waited for our table to be ready (only 10 minutes). Cheers! Jen

So announcing the obsession gets you champagne!

I'm sure an apology was necessary.

I’m going to try this.

‘Zup to AliG.

Hammond

just came home from a truly inspired meal @ avenues. did the chef's tasting menu. 10 courses. great food, great service. 2nd excellent meal i've had there and one of the better i've had in chi. the foie gras, cold pea soup w/beets and the braised buffalo short ribs were the standouts. highly recommended.

hagandier wrote:Chef Bowles and everyone at Avenues were able to do what few restaurants have - give us not only a meal of a lifetime, but an experience that we as friends still talk about and can actually say was "worth every dime."

Jen,

Your last line resonates for me as we are still talking about Avenue's in the same fashion.

Ellen's birthday is coming up, I'm guessing it will be a difficult choice between the two A's. (Alinea/Avenues)

My birthday is always easy, fire up the moped and head to 'Little' Three Happiness. Though, this year, we will be celebrating at the 1000th Member/1 Year LTHForum party at Korean Garden. Guess I'll go to LTH for lunch.

Enjoy,
Gary

Gwiv, you really have a moped? very naked chef, jamie oliver of you.

Been thinking about getting one so I can zip around town with baguettes and Green City Market produce draped off the back looking like a true culinarian.

MJN wrote:Gwiv, you really have a moped?

Now there's a picture I'd pay good money to see.

MJN wrote:Gwiv, you really have a moped?

MJN,

No

I just like the imagery, "Fire up the moped" sounds better than start the car or get out my El Pass.

I will say if you are thinking of getting one, the Vespa's sure seem cool. Pretty reliable as well, at least from the fact there seem to be numerous clubs devoted to the older models.

Enjoy,
Gary