The next menu at Intro, the Lincoln Park restaurant that welcomes a new guest chef every few months, will be dim sum.

http://www.chicagotribune.com/dining/ct ... story.html

Dave148 wrote:

The next menu at Intro, the Lincoln Park restaurant that welcomes a new guest chef every few months, will be dim sum.

http://www.chicagotribune.com/dining/ct ... story.html

Mrs Willie & I went last night to Intro to partake of the dim sum menu.

To start everything was executed well

Grilled Cabbage w/numbing spice - we didn't get any of the numbing spice described, didn't matter, the grilled cabbage w/vinaigrette was delicious

Foie gras dumpling soup - broth was chock full of flavor, could have used a bit more foie gras in the dumpling but when the flavor popped, sublime!

Chilled eggplant & noodles w/spicy peanuts & lime - pronounce citrus taste, great chew to the noodles, eggplant had Szechuan kick, great dish

Lamb Bao - very tasty however the piece of lamb was very small compared to the size of the bao

Duck fried rice w/fried egg - just so so, Mrs Willie & I are still swooning over the Thai basil fried rice at Serai, Intro's fried rice didn't come close to that dish at Serai.

Char Siu Pork Belly over coleslaw and mini cucumber pickles - the pork belly was cooked perfectly but was lacking any real Char Siu flavor. We still enjoyed but would have been a very good dish had there been more spice flavor

Special of the night - Chicken w/orange sauce - waiter billed it as having chopped chilies, there were a few thin slices of chilies but they were without flavor/heat, so the dish was very syrupy sweet. Chicken again was cooked perfectly w/a very light breading, had there been some heat, this would have been a good dish

Enjoyed a terrific pinot noir Brooks at $64

Seeing as we really enjoyed a number of the dishes, we will go back and try the dim sum menu again, I like black pepper sauce and there was a strip steak w/black pepper sauce as well as a duck entree for two.

Side note: we had arrived at 5pm before Intro was open so went across the lobby to Mon Ami Gabi to enjoy a drink prior our 5:30 reservation at Intro

Dave148 wrote:

Intro Names Stephen Gillanders First Executive Chef

http://chicago.eater.com/2016/2/1/10880 ... utive-chef

Chef Stephen Gillanders Leaving LEYE’s Intro to Open New Pilsen Restaurant

http://chicago.eater.com/2017/4/26/1543 ... ro-lettuce

Intro restaurant closes, converting to private-event space
http://trib.in/2uO72jn