CplSnark wrote:The meal's various facets ranged from "meh" to "good" to "very good" and, rarely, to "great" (averaging, I'd say, "very good") -- but we never had anything that *really* wowed us. The cocktails were, bluntly, disappointing. The wine pairings were good enough, but not memorable. And the service ranged from friendly and informative to abrupt and slightly cold.

Yes, this is exactly consistent with my dinner there (except that we didn't order cocktails). And at an expensive, high-end restaurant, I expect at least some of the dishes to provide "wow factor", but it was lacking at Sixteen.

CplSnark wrote:All of this suggests to me, at least, that while Sixteen is a valued addition to Chicagoans' high-end, exquisite dining experiences, it's not yet ready to move toward the very top of that list, and any recommendation I'd make to dine there would be qualified accordingly.

Yup. I think it's worth adding that most of us have been hoping for great things from Lents and Fahy, and that they would make it one of the top tables in town. So we went in wanting to love it. And most of us hope they will improve upon where they are now, so that in the near future, it will reach the heights to which they obviously aspire. They're just not there yet.

As I mentioned in another thread, within the past year or so I've had exceptional dinners at Naha, TRU, and Acadia, all of which are doing a fine job in the high-end segment. Acadia, where I dined last month, just celebrated its first anniversary, whereas Lents and Fahy just took over at the end of the summer, so there's reason to hope it's just a matter of time while they tweak their menu, operations, staff, etc.

I had dinner at Sixteen tonight, and tried their 8-course winter menu. I hadn't seen anyone else post about the new menu, so I wanted to share how much I enjoyed my meal. I was really blown away and thoroughly enjoyed every course.

We had a supplemental Siberian sturgeon caviar course as well as a supplemental cheese course before dessert (a raclette with black truffle and blue potatoes) and was really impressed with both.

Instead of wine pairings, I had a glass of Charles de Cazanove champagne, recommended by my waiter. This was a fantastic choice that paired well with my courses, even the wagyu rib of beef course. Previous posters said service was not very consistent, but we had excellent service tonight. Granted, it was a Monday and the dining room was pretty quiet.

What made the meal so memorable was the story Chef Lents manages to tell through food. You begin with dawn breaking (a blood orange meringue amuse bouche with elderflower) and each dish engages you on a sensory journey through a winter day, ending with a delicious rendition of chocolate cookies and ice milk, which you could just imagine enjoying next to the fireplace. It's rare that food can so successfully transport me in mind, spirit and body and I want to applaud Chef Lents for an incredible vision beautifully executed.

Every dish on the 8-course menu was a delight, and that would have been enough to justify the $150 price. However, the extras before the meal (glazed and roasted chestnuts that I could have eaten an entire bag of, mince meat pie and apple cider with eggnog foam), the amazing assortment of mignardise following dessert (I tried everything, and can't even choose a favorite...maybe the chocolate peanut butter or the pistachio macaron that had the best pistachio flavor of any macaron I've tried) and the beautifully packaged parting gift of pistachio cranberry coffee cake just made me feel like a princess. Not to mention the spectacular view of the city. I rarely visit a restaurant at this price point more than once a year, but this is one that I would return to in a heartbeat. If not again during this menu, then absolutely when the menu changes. I would rather go to four menus a year at Sixteen than do the same at Next.

I recently also had the eight course winter menu (plus supplemental cheese course) at Sixteen and agree that it was an outstanding meal. Unlike during my first meal (for the fall menu) multiple dishes had a "wow" factor (the smoked sturgeon with oyster and caviar, the beef with Yorkshire pudding, bone marrow and roasted brussel sprouts, and the cheese course were my favorites, but everything was really good). This time service was nearly flawless and we were treated like regulars on just our second visit. I definitely left stuffed between the decent sized portions, the multiple amuse bouches, a palate cleanser, bread service (which is replenished throughout the savories) and the massive mignardises cart. I agree with Hurdler that Chef Lents did a wonderful job telling the story of a winter's day through the progression of the courses.

The spring menu is reportedly going to be rolling out in a few days and I definitely plan to return. I feel that Sixteen has ascended to one of Chicago's best fine dining venues and likely should continue to even become better.

Anyone been lately?

I attended a private event at Sixteen in Sept (2016) - they created a special "Chicago themed" menu that was fantastic. But - this not being a quintessential normal dinner, I can't speak to the regular tasting menu.

Photo attached of the very cool post-dinner dessert reception on their patio. Liquid nitrogen ice cream next to a Chicago skyline ice sculpture.

Damn, how much did you have to drink?

nsxtasy wrote:Sixteen took six months to hire a new executive chef, Thomas Lents, formerly chef de cuisine at Joel Robuchon. Jeff Ruby raves in the new issue of Chicago magazine:

Review: Sixteen at the Trump Hotel
STARS IN THE SKY: After a dazzling start and a potentially devastating setback, Sixteen is back—and it's four stars. But it wants more

Sixteen Chef Thomas Lents Is Leaving Trump Tower’s Michelin-Starred Restauran

http://chicago.eater.com/2017/1/19/1432 ... restaurant

R.I.P. Sixteen.

Sixteen, The Two Michelin Star Restaurant Inside Trump Tower, Is Closing For Reconcepting (Chicago magazine)

nsxtasy wrote:R.I.P. Sixteen.

Sixteen, The Two Michelin Star Restaurant Inside Trump Tower, Is Closing For Reconcepting (Chicago magazine)

It's really unfortunate for the Chicago fine dining scene. It's not like we need another casual restaurant in Chicago. I was there for lunch on 3/21 and the food was excellent as always.

John Danza wrote:

nsxtasy wrote:R.I.P. Sixteen.

Sixteen, The Two Michelin Star Restaurant Inside Trump Tower, Is Closing For Reconcepting (Chicago magazine)

It's really unfortunate for the Chicago fine dining scene. It's not like we need another casual restaurant in Chicago. I was there for lunch on 3/21 and the food was excellent as always.

They're spinning this as a shift to more casual dining, which I get, but one does wonder how much of this is due to the people who are actively avoiding anything to do with Trump. This includes almost everyone I know.

chicagojim wrote:

John Danza wrote:

nsxtasy wrote:R.I.P. Sixteen.

Sixteen, The Two Michelin Star Restaurant Inside Trump Tower, Is Closing For Reconcepting (Chicago magazine)

It's really unfortunate for the Chicago fine dining scene. It's not like we need another casual restaurant in Chicago. I was there for lunch on 3/21 and the food was excellent as always.

They're spinning this as a shift to more casual dining, which I get, but one does wonder how much of this is due to the people who are actively avoiding anything to do with Trump. This includes almost everyone I know.

That would be an odd reason to avoid a good restaurant.

John Danza wrote:That would be an odd reason to avoid a good restaurant.

Or it might be a cogent and compelling reason, depending on one's point of view.

Ok, folks. That's enough on politics. Let's move it back to food. Any further political posts will be removed.

Thanks,

=R=
for the Moderators