bhovsepian wrote:Had the pleasure of dining on Friday and the food and service was outstanding. The food was reminiscent of Baume and Brix with sweet and savory being intermingled. I had the gnudi and the cup o ramen as well as the surf and turf and the fruity pebble pie. My wife had the cheese ball and escolar. The cup o ramen was amazing, playing on the crisp then soft ramen and a delicate piece of black cod. The flavors and everything worked great and it was a lot of fun. Everything ran very smoothly even though they had only been open for 4 days. We cant wait to go back to try the rest of the menu.
I had a very similar experience to you Saturday (even ordered similarly). I loved the ramen; incredible dish. Also experienced friendly and impressively smooth service for a venue open less than a week. I loved the space when it was a Sprout, and Knife & Tine just did some tweaks to make it their own. The space is still beautiful (especially the front room) with perhaps the only drawback being two tops are a tad on the small side. Other than the cocktail menu still being developed and three dishes not yet being available everything was in full swing.
Chef Thomas Elliot Bowman is also working in the kitchen, so there are two Baume & Brix/Moto alumni. The creativity and flavors definitely are reminiscent of Baume & Brix, but the setting of Knife & Tine is more neighborhood bistro. While at first glimpse the menu seems a bit all over the place, the titles of some of the dishes are more inspirations than literal (i.e Cup-O-Ramen) but the execution, whimsy and flavors are vintage Chef Park. Definitely a nice addition to the Lincoln Park dining scene; interesting, unique, quality, moderately priced food in a friendly setting.
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