Brass Heart - Creative and Delicious in Uptown

GAF and I had dinner at Brass Heart last night. This is the tasting menu restaurant in the location that formerly housed 42 Grams. It was very good indeed! Each dish from Chef Matt Kerney had a perfect balance of flavors, colors, textures, etc. The service, by Chef Matt and a young lady whose name I didn't catch, was also outstanding.

They offer a nine-course menu and, on weekends, a 15-course menu. Vegan options are also available.

Brass Heart
4662 N Broadway
Chicago, Illinois, 60640
773-564-9680

Menu

Osetra Caviar, Potato Chip Ice Cream

Ham & Eggs

Butternut Squash, Pancetta, Cranberry

Brioche, Fried Chicken, Honey

Rice & Beans

Scallop, Celery Root, Truffle

Wagyu, Salsify, Pommes Souffle (the photo makes this look really small but the portion size was actually rather generous; each piece of meat was about three inches long)

Key Lime Pie

Almond Cake, Chocolate, Absinthe

Mignardises (Meyer Lemon Chocolate, Macaron with Cookie Batter Filling)

Sent Home (Puff pastry Danish with St. Andre triple cream cheese)

In the $100-plus tasting menu world, you'd better be prepared to play. Brass Heart is getting there. - by Phil Vettel, in today's Tribune

Can anyone provide an update to this thread?

I'm negligent in commenting, but was waiting to see a printed version of the menu with details, but they never sent it...

We had a fabulous time, the Friday after Thanksgiving. We were the only people there for at least 30 to 45 minutes, so we had great service and a lot of chatting with the staff. Then just two other four tops. The room was very serene and we really enjoyed the photography.

My wife had the 12 course vegan menu and since it is based on the regular menu, I opted for the 12 course regular menu to compare. I tried all of hers, and most dishes were extremely close, not losing much. Two courses were impossible to tweak, a duck breast and a waygu since the focus was a significant sized portion of meat as the star. Since the breast is my least favorite piece of duck, it may have been my least favorite course, and it didn't have nearly the complexity of other dishes.

Great attention to detail, presentation, and depth of flavors. We couldn't wait to see what was coming out next. Thanks to Chef Matt for taking the effort to create an awesome vegan tasting menu. Highly recommend it and we will return.