Well, if Wildfire is your standard-bearer...

But how was the Kangaroo loin? That's a new one.

chezbrad wrote:Well, if Wildfire is your standard-bearer...

But how was the Kangaroo loin? That's a new one.

Just kidding on the Wildfire thing....never been to one...maybe it's good?

The "Joey" as my wife and I called it, was very good...not gamey, kinda beefy, kinda lamby

chezbrad wrote:Well, if Wildfire is your standard-bearer...

But how was the Kangaroo loin? That's a new one.

You should have come to the LTH picnic when someone awesome brought a crown roast of 'roo!

gleam wrote:

chezbrad wrote:Well, if Wildfire is your standard-bearer...

But how was the Kangaroo loin? That's a new one.

You should have come to the LTH picnic when someone awesome brought a crown roast of 'roo!

Yes, that was nr706 (and he brought ostrich eggs the following year )

=R=

A few nights ago, I was invited to a media event at Sixteen and enjoyed a range of imaginative dishes, prepared with top quality ingredients, which is pretty much what one would expect from a restaurant with Trump’s name on it.*

The views are sublime, in Longinus' sense of the word (awe-inspiring to the point of inducing a kind of elevated thrill). I agree with MikeG’s principle of food quality lowering in direct proportion to rising ambiance, but Sixteen may be the exception that proves the rule. From the dining room, you get a vast look directly east along the Chicago River, which though momentarily under heavy construction, opens diners to a vista rare even among those Chicago restaurants that trade heavily on panoramas (the Signature Room comes to mind, but Sixteen has the advantage of being at a lower level, and so providing more cityscape and less skyscape – and when you live in a city that can be as architecturally beautiful as ours, that’s a big advantage).

We had a bunch of first rate chow, but as at so many dinners that feature multiple courses, one or two seem to remain paramount in the memory: they’re the ones I think about for a few days, rolling over on my mind’s tongue the flavors and textures.

The diver scallop with foie gras was a somewhat unpredictable combination that worked very well. The scallop was big as a stack of 30 silver dollars, perfectly done just a step-past-raw and with an oceanic blast that balanced the rarified funk of the goose liver. The pastry pillow on top was more of a visual addition (it made the dish look fun), though a little crunch was pleasant with the soft proteins. That’s a sweet potato and spiced pecan sauce underneath.


Diver scallop, foie gras

I believe I can say that we had some duck that would knock even stevez for a loop. It was way different than duck I’ve had before. William Rice (former Trib food writer) munched aloud that it seemed to have been aged: it may well have been because it had incredible density, tight texture and deep, concentrated flavor. I should have asked Brunacci about this, but he did say explain that the “percik” (a new word for me) is a Malaysian paste, lightly coating the duck and making it look like a shiny golden ingot. Off to the side is a disk of creamy polenta topped with date/orange chutney, which worked very well with the duck, bringing out the sweetness and adding a contrasting touch of tart.


Duck “percik”

Rice mentioned that the lobster royale was the “best excuse for butter” he’d ever eaten (it was very good), and although the braised celery served under the barramundi was surprisingly tough, that was a rare mis-step and Sixteen served an overall exceptional dinner.

As this was an OPP** experience, I can’t assess the price/value equation here, and I’m guessing you pay for the view, but there are times when you want to be “wowed by the room” -- those times are rare, I agree, and it’s usually about the food, which on the night I went, was also spectacular.

Incidentally, our own MJN did an excellent review with Chef Brunacci last November; you can find his Chefs on the Grill podcasts here: http://podcast.com/show/31585/

Hammond


*The Trump name has a lot going for and against it. It’s a assurance of a premium experience, though it also conveys a cartoonish-quest for “Class, baby, Trump-style!” that rankles some of us in the second city.

**Other People Paying.

The view (do us both a favor and check it out in a larger version)

It is virtually impossible to walk into this room and not be awed, if not by the room itself then by the view. You will never in your life see the Trib Tower and the top of the Wrigley building so close. The picture doesn't do the view real justice--at this elevation, a mere sixteen floors in the sky, the latter is so close you truly feel as if you need only reach out to touch it. The view is unique and extraordinary and, for me, it set the tone. You may not find yourself as impressed with the room as I did, but I challenge anyone not to be awed by the view of these world-famous landmarks.

The ceiling is thirty feet high, one entire wall is paneled in exotic African Kevazinga wood (you may want to check out Blair Kamin’s review, though Kamin settled for “West African wood”). The entire curving outer wall is floor-to-ceiling windows (interrupted by structural elements only). The carpet I found a little odd and it put me in mind of nothing so much as the even hokier leopard (tiger?) print carpet at the Everest Room. But, jeez...who cares? The chairs are very comfortable and, as the third picture below shows, the tables are more than adequately spaced. It’s nice not to know what everyone else is talking about, for a change. The generous spacing is only enhanced by the high ceiling and extraordinary view.


the room (photo courtesy of the architects, Valerio Dewalt Train Associates)


the room (courtesy of Gypsy Boy)


redux

Next, the staff. Even the best staff in the world can’t make mediocre food taste good. But a great staff can make great food taste even better. Our experience proved the latter. Sure, some servers or clearers/bussers are warmer, more outgoing than others. But I can’t remember the last place I was where virtually everyone wore a smile and, better still, each smile seemed genuine. I won’t presume to know how they’ve done it, how long it will last, or even how genuine it “really” is. All I can tell you is that both the Lovely Dining Companion and I were truly impressed by the attitude of everyone in the room.

We were started with a gratis cocktail, sparkling wine or a mimosa. I had a mimosa and, while I can safely say that this is not my favorite drink in the world, I was pretty impressed with their version.

The food, you ask? It is not the largest selection I have ever seen, I don’t think, although it is large and wide-ranging. What sets it apart, aside from thoughtful and beautiful presentation, is its freshness. As the photos can only begin to show, you have an array of seafood: including, but not limited to Alaskan King crab legs, jumbo shrimp, a surprisingly wide array of sushi and sashimi; at least six kinds of salads (green, caprese, and others); soups; breads, accompanied by a little charcuterie: prosciutto, salami, mortadella, and soppressata; an intriguing selection of cheeses (together with compotes, relishes, and chutneys), including several kinds of superb stuffed peppers, hot and mild; a kid’s table with grilled cheese, mini-pizzas, mini-burgers, and deep-fried chicken fingers; desserts far too numerous to list and as delicious as they were exquisite; a selection of perfectly ripe fruit; various kinds of breads and bagels together with the de rigueur accompaniments (including some top-notch lox, red onions, cream cheese, capers, and more). A selection of breads were offered; LDC was less than impressed with the pretzel bread but I found everything I tried to be of high quality. There were some “standard” items (such as scrambled eggs, omelets made to order, pancakes, waffles, and the like, prime rib carved to order) which we skipped in order to leave more room for other things. In addition, at the far end of the spread were three lunch entrees, including fish, filet mignon, a cauliflower casserole, and a fourth item I can no longer recall. The cauliflower casserole was good; I was disappointed with my bite of fish and my meat. I should have stuck to the brunch items and not ventured entrée-ward. Chafing dishes should be outlawed: the intention may be noble but some food just isn’t meant to be kept warm ad infinitum. (In fairness, since we didn’t try the pancakes, waffles, scrambled eggs, eggs benedict, etc., I don’t know how those fared under similar circumstances.)


some bagel fixings and some of the fruit


sushi and sashimi


shrimps and crabs


salads


for the kids


some of the meats and cheeses

Just in case I’m not entirely clear on the quality of the food: notwithstanding the few missteps I experienced, the food was uniformly excellent. There was clearly a great deal of care given to every step: from the choice of offerings, to the selections (both expected and “un-”), the presentations, and, best of all, the preparations. Food was fresh, easily portioned and served, and delicious. It’s hard to ask for more—especially given the setting and the service.

One other thing I should note about it is the almost over-the-top desire to be of assistance. Several times our server made a point of asking if there was anything at all that we wanted that wasn’t available. We didn’t. We really didn’t. But after a while, it became a little game to think of something, anything, that we might eat that wasn’t on offer. Finally, after a lot of thought, we came up with something: a scone. After some to-ing and fro-ing in the kitchen (we imagine—since no one is going to whip up a batch of scones on demand...not even at a Trump place), we were given half of a beautiful sweet biscuit, topped with a flourish of what almost tasted like Devonshire cream. A nice try, indeed, but not a scone. And, in fact, we would have been happy without even the effort. It was a small indication, but an indication nevertheless, that they were trying just a little TOO hard to please. I don’t expect anyone to offer every single dish I might ever conceivably want to have for brunch. Neither do I hold the fact that some items might be missing against them.


desserts


more desserts


still more desserts

The attention to detail is impressive. Take a look at the picture of the seafood again. See the little bowl of lemons in front. Not something you focus on, right? But look at those lemons again. Not only are little pieces cut off the ends to make them easier to grab and squeeze, but the pith is gone from the centers. All of it. And I don’t think you’ll find a single seed. You’re probably used to lemons that someone quickly quartered and threw on a plate or in a bowl. When was the last time you saw a kitchen that took the time to not only think about the people who would be picking up the slices to use but also took the time to make each slice attractive? Is this a big deal? In the greater scheme of things, probably not. And yet, maybe so. When the kitchen pays attention to details like this, you can be pretty damn sure that they’re paying even more attention to the food you’ll be eating. How can you not be impressed?

The LDC treated me to this brunch; it was in honor of the anniversary of her move to Chicago. So I can't say how much it cost—though I have no doubt that it was dear. I honestly can’t recall a better brunch. While it may not be to everyone’s taste—what is?—we found the food to be very good indeed, across the board. Not everything was a hit (I didn’t care for the sushi, frankly, though the quality of the fish in the sashimi was unimpeachable; I should note, in fairness, that LDC did like the sushi) nor was everything precisely to my taste. So? I find it impossible to ignore the contribution of the room and the attitude of the staff and so, in the end, I find it hard to imagine a better brunch. Equally good in a different setting with a different ambiance, perhaps. But better? I doubt it.

Gypsy Boy wrote:When was the last time you saw a kitchen that took the time to not only think about the people who would be picking up the slices to use but also took the time to make each slice attractive? Is this a big deal? In the greater scheme of things, probably not. And yet, maybe so.

I'm going to go with Definitely so. I understand you don't want to be picky or put too much weight on small things but I think the "greater scheme" is created from little details like that, which I always find very encouraging and admirable.

Beautiful, even-handed, thoughtful write-up, GB. I can't remember the last time I went for brunch, but your post almost inspires me to do so.

Great write-up and pictures, Gypsy Boy. I know your intent was not to 'pitch' for Sixteen but your even-toned post and gorgeous images have inspired me to check it out as soon as possible.

One question: are you saying that the eggs benedict were actually served from chafing dish? Given the station-heavy layout, that seems like an odd choice. Still, even if that is the case, it's not nearly enough to dissuade me from checking out brunch at Sixteen -- soon.

Thanks again, for the great report.

=R=

ronnie_suburban wrote:One question: are you saying that the eggs benedict were actually served from chafing dish? Given the station-heavy layout, that seems like an odd choice.

Thanks, Ron. Actually, no. While LDC and I are both certain that we saw eggs benedict, we are only moderately certain that we saw them in chafing dishes. (Truth be told, LDC is "pretty sure" and I simply can't recall.) Besides, you don't want the eggs benedict, do you? (If you do, I want a full report, please.)

Again, thanks for the kind words.

Gypsy Boy wrote: Besides, you don't want the eggs benedict, do you?

Well, I do love them but as is the case with a lot of food items, when they're properly and carefully executed they're a tremendous pleasure to eat. However, when they're anything less, they're really not worth eating at all. I can't imagine a chafing dish EB even being an option at a place that's really trying to do everything right, which Sixteen clearly seems to be. In any case, when I go, I will report back.

=R=

ronnie_suburban wrote:Great write-up and pictures, Gypsy Boy. I know your intent was not to 'pitch' for Sixteen but your even-toned post and gorgeous images have inspired me to check it out as soon as possible.

Myself as well, seems 'cautious tone' is the new hyperbole. (Or something like that)

Terrific pictures, lovely view.

Gypsy Boy - thank you for a wonderful review! My family and I treated ourselves to a Memorial Day weekend stay at the Trump (at fire sale prices thanks to the economy) and the Sunday Brunch - my birthday choice - was the highlight for me. I applaud both your prose and your photos documenting this remarkable experience. I think I have found my new go-to place for Sunday Brunch in the city.

I can add that Trump also earned its chops when it comes to in-room dining. The Davooda clan had a breakfast and a dinner en suite and both were excellent. Delivery was accurate to the minute (wow!), set-up was professional and gracious, meals were plated attractively - hot food was HOT, cold foods cold and were uniformly delicious. The fresh orchid on the table was a nice touch. My birthday cake was to die for - a mocha mousse layer on top of a crunchy chocolate layer and a crunchy bottom layer that tasted of graham-cracker crust. Decorated with a message in chocolate icing and a beautiful nest of chocolate with a chocolate egg in the center that my eldest son copped before I had a chance!

We did check out Rebar for a cocktail one afternoon - it also has a nice (same) view of the river and a sushi menu, but the prices were way over the top IMO so we didn't try it.

Davooda

We celebrated our anniversary here last night. I was a little nervous about the choice as we are not in the habit of shelling out this kind of cash for a single meal, even for a special occasion. I was afraid I'd leave disappointed, or even hungry after reading some posts here and at a few other sites. I'm happy to report, no regrets! I made our reservation online for 7:30 p.m., indicated it would be our 14th anniversary, and requested a window table. We arrived a tad early at 7:25. The hostess greeted us warmly, mentioning our occasion and thanked us for choosing them to celebrate it. She sat us immediately at the requested table without trying to push us to the bar first, which happens all too rarely, IMO. Our server came to the table promptly, again congratulating us, and offering a cocktail or a glass of Champagne. I rarely stray from wine or beer, but we both decided we were intrigued by one of their specialty cocktails (can't remember the name - "Jade" something...) that blended fresh cucumber and cilantro with lemon juice and Hendricks gin. It was very refreshing and a nice start. We opted not to do the tasting menu and instead to each get an appetizer, entree, and dessert. Our server assured us we could add a cheese plate either before or after dessert if we were still hungry. While we perused the menu, the sommolier approached and asked if we'd like any guidance with the wine list. If I have one peeve with this place, it's the outrageous mark-up on their wine. Your choices are - expensive, really expensive, ridiculously expensive, or beyond belief expensive. Even for downtown hotel fine dining, please. I don't think there was a glass pour under $18 and zero value bottles to be found. Anyway, I knew I was going seafood and Jonathan red meat, so I had a pretty good idea we'd be winding up where we usually do with a Pinot, and sure enough.... He recommended going with a Burgundy or an Oregon Pinot Noir. I asked for his suggestions based on our preferances with Pinot and we very much enjoyed a bottle from Fiddlehead. An amuse of yellow tomato jelly, parsnip cream and caviar arrived. The flavors were subtle, but light and refreshing. Next came the first offering of an assortment of dinner rolls and a plate with soft butter, cracked pepper, and sea salt. The wholegrain was wonderful and the rolls were offered to us two more times throughout the meal. My starter was the lobster appetizer - a cluster of butter poached meat, some lobster salad on a tuile, along with an intense Meyer lemon curd and some avocado puree. Everything on the plate was perfectly cooked, fresh, and flavorful. Jonathan had the pork-filled ravioli and loved it. Didn't try it, so can't elaborate, but the presentation was lovely. My entree was a fish in the yellowfin tuna family - sorry, can't remember the excact name (Hirami, maybe?) I'd never heard of it, but the flavor and texture were certainly familiar and paired with some spicy sea beans and garlicky rapini, I was quite pleased. Again, didn't try the beefy part of Jonathan's beefy entree, but I did get a taste of the artichoke puree, sauteed mushrooms and buttery fingerling potatoes alongside and can vouch for their deliciousness. We shared the "strawberry" and "chocolate hazelnut" desserts. Both were outstanding, especially the strawberry sorbet componant and the coffee ice cream topped with a chocolate tuile and whiskey granite from the chocolate plate. A dish of two huge chocolate-dipped strawberries was presented with a white chocolate ribbon enscripted with "Happy Anniversary." We decided the cheese plate would not be necessary. While both our server and the sommolier checked back with us throughout the meal, there was a slight delay in receiving and processing the check - a minor gaffe. To our surprise, an additional plate of petite chocolates and pastries arrived with the check. Lovely to look at, but we couldn't even take a bite. They wrapped them up for us to-go. To cap the evening, we had a nice view of the Navy Pier fireworks. If I had the means, I'd definately go back. (Note to self - must buy lottery ticket.)

I suspect yellow tail would have been Hamachi. I think Hirame is fluke?

I suspect yellow tail would have been Hamachi. I think Hirame is fluke?

Nope, that wasn't it. I'm certainly familiar with Hamachi and this was something I'd never heard of.

Anyone have any idea of the price for brunch? 4 seasons range or higher?

FWIW...According to the "brunch statement" at http://www.trumpchicagohotel.com/_files ... tement.pdf (which could be very well outdated) the brunch is $65, with children 10 and under at $25.

By the way, I meant to post in here- I have the luck of dining twice at 16 this week. Tonight will be the second time- my impressions, in brief, is that this restaurant is extremely expensive, but producing food at such a high quality level and in such a gorgeous setting that it's a touch more acceptable. That said, I agree with the previous poster- they could really use to add about 12-16 bottles on the menu at a little lower price point. Just in that $50-60 range would be nice.

My wife and I celebrated our anniversary at Sixteen on Sunday. We went with the full tasting menu, and wine pairings. Overall, our experience was good but not great.

We deliberately arrived early and had drinks on the sixteenth floor terrace. The views are spectacular. We enjoyed being eye level with some amazing buildings, and the views down the river can't be beat. The tables were remarkably comfortable. The wine and drinks list was interesting. My wife started with some tropical drink ($22) that was pretty good. I noticed that there was Ott on the menu and since a few friends have raved about it, I went with a glass. My wife enjoyed her drink more than I did. Service was very good. It was an experience that I would recommend. One slightly odd note: The bar takes up about 1/2 of the deck. We were curious about views, so we started to walk over to the other side. The staff nicely told us that it was not permitted. It turns out that the other half of the deck is reserved for people looking out from their dining room tables. A bit obsessive, but the fact that they gave up the revenue from the tables that could have been put out there is impressive.

In Sixteen, we were seated along the back wall. One note: I always prefer sitting across from my wife so that I can look at her while we eat. At Sixteen, they seated us next to each other. The benches along that wall were pretty comfortable though, so I ended up being able to turn towards her which gave us both the opportunity to enjoy the views. Even from back at the wall, the views were very nice.

We started with a half bottle of Krug. About $150 which isn’t bad. It is always good to start a meal with Krug. We then went with the chef’s collection, which is eight courses chosen by the chef. One note regarding the chef: My wife asked our waiter about his background, and the waiter nicely told us what he had done. My wife later advised that she had resisted the urge to say “Oh, a hotel chef. That’s very nice.” That would not have been a great way to start. In any case, the waiter also asked us about food allergies, preferences, etc. I always appreciate that question.

Our meal itself started with an amuse that was tuna on noodles (my wife recognized them – I didn’t). Neither my wife nor I particularly enjoyed the course, partly because the taste of the noodles overwhelmed the tuna and partly because the flavors were just too strong for an amuse. The meal proceed with some ups and downs. Overall, we very much enjoyed two of the dishes, thought that most others were OK, and specifically disliked one (a scallop, with a strange cherry mixture to the side. It just didn’t seem to make sense). The wine pairings, in contrast, were excellent. To the degree possible given the food, the wines chosen were well paired and tasted great. Desserts were also very good. Service throughout the meal was excellent.

The cost of the meal, including the Krug, was about $600. That’s not inexpensive but as I had no paid attention to the prices when ordering, I was pleasantly surprised.
Even though much of the food was not as good as we might like, we very may well return to Sixteen. We won’t do the chef’s tasting again, but still, we enjoyed the meal and the experience.

One more note:

*The Trump name has a lot going for and against it. It’s a assurance of a premium experience, though it also conveys a cartoonish-quest for “Class, baby, Trump-style!” that rankles some of us in the second city.

For me, the Trump name has meant a fake sort of class. It reminds me of the owner of a cheesy south suburban banquet hall (we looked at it for our wedding -- it is a Greek thing certain appointments must be kept, even though we ended up booking a downtown hotel) who told us that her place, that looked like a brothel, was "Veerry verry classsy." When I think Trump, I think of blond women with fake body parts, guys with huge Rolex watches (complete with a Rolex t-shirt in case you didn't happen to see the watch) and lots of gold.

What was remarkable was that although a few people both in the bar and in the restaurant met that description, nothing at all about the restaurant or bar did. It had much more of a relaxed atmosphere than I expected (other than the huge chandelier -- the exception that proves the rule). I'm usually extremely turned off by anything Trump related, but not with this experience.

DML wrote:What was remarkable was that although a few people both in the bar and in the restaurant met that description, nothing at all about the restaurant or bar did. It had much more of a relaxed atmosphere than I expected (other than the huge chandelier -- the exception that proves the rule). I'm usually extremely turned off by anything Trump related, but not with this experience.

Try it on a Friday night, especially the crowd out in front. doesn't change my opinion that it's one of the best high end restaurants in Chicago, but the crowd there kind of sucks on weekends.

I have reservations tonight at Sixteen for my niece's sixteenth birthday. Although she is willing to try almost anything, I am concerned about ordering the tasting menu for her. We will be a party of 4: mom, aunts, and birthday girl. All of the adults are foodies and fairly accomplished cooks. Does anyone know if the entire table is required to order the tasting menu? I am looking for suggestions on how (or what) to order. Thanks.

I actually would avoid the tasting menu. It had too many ups and downs. Order what you want and I think you will have a better meal.

My husband and I are considering going to Sixteen for our wedding anniversary coming up. We are used to dining at mid-range places for special occasions, but wanted to do something nicer for this anniversary.

We've been to Sixteen for a drink before, but not to eat. I'm feeling a little intimidated by what I've heard about the prices, so I have a couple of questions --

What are the price ranges like for dinner entrees and bottles of wine?

Is it worth it?

We did it for our anniversary. I thought it was worth it. I thought each bite was exquisite. However, we went with the wine pairing as it was $50 per person. Bottles and some glasses started at that price. I really don't think you can get out of there under $400 with wine (or even cocktails for that matter $16 at piece). We spent well over $500 with 20% tip. Oh, and I think we had the tasting menu, iirc $110.

You may be able to get out of there in the $200 range if you strictly went, cocktail app, entree, split a dessert.

For us, it was about $600 for the full tasting menu, a half bottle of Krug to start, and about a class of wine per course (I believe we skipped wine with a course or two, or had one glass that paired with two courses).

I checked out the view from the terrace a few weeks back and perused the a la carte menu at Sixteen: entrees are in the $34-52 range, iirc.

We had dinner at Sixteen on Friday night. While I thought all of the food was quite good, this is a very expensive restaurant and, IMO, you're paying for the view as well as the food.

My $25 appetizer had one large diver scallop (tasty and perfectly cooked), a bite of butter poached lobster, and about three strands of oversalted squid ink pasta. My $42 main course had two smallish hunks of pork tenderloin (deliciously smokey, served closer to rare than I've ever seen in a restaurant) and two cubes of pork belly. Oh, and there was also about two bites of something called "foie gras potato salad".

I enjoyed my food as did everyone else at our table, but the total dining experience at Sixteen didn't really measure up to other comparably priced restaurants in town (service, in particular, was good but at this level it should be excellent).

jesteinf wrote:I enjoyed my food as did everyone else at our table, but the total dining experience at Sixteen didn't really measure up to other comparably priced restaurants in town (service, in particular, was good but at this level it should be excellent).

My brother continues to work as a server in Chicago, and knows a number of servers who used to work at Sixteen but left for...various reasons to work at other restaurants where they are probably making a bit less than they did there. My admittedly third-hand impression is that turnover among servers is even higher there than would be typical for a restaurant, and that their difficulty keeping people would lead to service being slightly below what you would expect at a restaurant of that level.

I had a business meeting at Sixteen today - and ended up having lunch. The view is astonishing and will definitely replace the Signature Room when I have guests.

The food was quite nice and rather reasonable for a lunch at such a location ... $53 pre-tip for two pots of tea (lovely selection) one ice tea, an heirloom tomato salad that was very nice and a particularly tasty baked trout - and close to 3 hours of table time with that view!

The service was perfect - attentive but comfortable, stayed out of the way while we were talking biz stuff and made a very good suggestion with the trout.

I never would have thought to go here but the food was quite good - the view just completely astonishing.