As one of the organizers of this event, I feel it necessary to address a few issues. If I ramble, may I apologize in advance.

I did make it clear when I called to organize this that we were a wine group and that we would be bringing a large amount of wines. At no time, however was it made clear to me that even though we were a group of 12 we would be unable to be seated all together, since each table could hold only 2 people. That information would have been very useful in determining whether to even hold the event.

As far as discussing corkage - it is clear that Wellfleet is BYO, and since we handled all of our wines from start to finish, any further discussion of that would be pointless.

Callous? I though praising the quality of the ingredients, asking detailed questions about preparation and sourcing, and sharing wine with the staff was a positive thing. My mistake.

Saying the group had no real understanding of cuisine? Should I even bother? While none of us may have ever owned or operated a food establishment many of us have vast experience eating at some of the best restaurants in the world, and know what one should expect in a dining experience - whether it be formal or casual. Many of us are also amateur cooks and have done endless research about what makes for quality ingredients and how they should be handled and prepared. Read some of the notes on the wines that were there and you will see the quality of the palates at the dinner.

My personal opinion of the night was that the ingredients were top-notch. I was a little disappointed that the only "fish" at the dinner was either roe or shellfish, but the quality of them were outstanding. The magret was smoked to perfection, though I found the use of the mashed potatoes a bit banal. The oysters were some of the best I've ever had. I would also agree with Mel that the JR caviar dish could have used a bit of salt, though I did enjoy it. While the price of the night may have been a little high, I wouldn't have wanted to sacrifice quality for cost, so I really have no complaints about that. I did feel quite rushed, so I guess the amount of time should have been discussed beforehand - a slight on both of our parts.

In summary, I enjoyed the overall experience, and I might even go back, although it would probably only be with my wife, as the tables really are ideal for 2 people. I would also definitely go to the Fish Guy for his seafood selection, as the quality is as good as one can get (especially in the Chicago area).



By the way, very interesting site. Seems like there is a ton of info. I look forward to diving in and exploring. Cheers.


Matt

mattshafferHP wrote: My personal opinion of the night was that the ingredients were top-notch. I was a little disappointed that the only "fish" at the dinner was either roe or shellfish, but the quality of them were outstanding. The magret was smoked to perfection, though I found the use of the mashed potatoes a bit banal. The oysters were some of the best I've ever had. I would also agree with Mel that the JR caviar dish could have used a bit of salt, though I did enjoy it.

I notice on the Parker site that even before this exchange on LTH Forum, high praise was offered to The Fish Guy by folks who went to this event. Aside from relatively minor criticism regarding salting and mashed potatoes, it seems like everyone liked the food quite a lot and found most of the raw materials to be outstanding.

mattshafferHP wrote:While the price of the night may have been a little high, I wouldn't have wanted to sacrifice quality for cost, so I really have no complaints about that. I did feel quite rushed, so I guess the amount of time should have been discussed beforehand - a slight on both of our parts.

The price is an interesting question. As I understand it, the hundred bucks covers food and tax and gratuity. So maybe it's a slight touch above what one might expect, but looking at the menu referenced by eburg above, a hundred is not outrageous.

I think it says a lot about Wellfleet's quality that members of this party, even after being described in less than flattering terms by billdugan, would STILL consider going back to buy fish and dinner at his place.

Hammond

Hey everyone-

Just wanted to post about my wonderful experience at Wellfleet a few weeks ago. Doesn't look like this stream/chain/whatever has been updated in a while. Looks like there was a lot of complaining going on a few years ago about Wellfleet in general. Not really sure why, as we had one of the best and most unique dining experiences in a while there.

I'm not so adept at posting pictures on this site and have to get back to work. Here's a link to my thoughts on Wellfleet.

http://noolives.com/2008/10/07/fishy-love/

Abbey

Hi Abbey,

Only so much time in the day, do you mind copying and pasting your thoughts here?

Thanks!

Regards,

Sure! This is from my website, so there is bit more pontification included than I would normally post here. I also am not quite sure on how to post photos here, although I've done it before. Please see my website for accompanying photos. Enjoy!

Fishy Love
http://noolives.com/2008/10/07/fishy-love/

Aaah, love. Heart-thumping, gut-wrenching, the I’m-yours-you’re-mine-forever-and-all-time kind of love. Romantic love can ebb and flow; the monotony of everyday life, laundry, and bills can sometimes cool the flames. For me, planning my wedding with my Mr. Wonderful has become a fine, manic line between complete obsession and pulling myself back towards reality in fear of becoming Boring Bride: she who only communicates about THE WEDDING and forgets about the sentiment behind the event.

Some may scoff at the concept of “dating anniversaries,” but I think its important as a couple to remember and celebrate the origins of your coupledom. Since this year’s dating anniversary with Aaron was our last to fete before our marriage, it was even more meaningful to us. Aaron surprised me with a reservation at Wellfleet, which bills itself as an “occasional restaurant.” I’d read about Wellfleet a few years ago in a Chicago Magazine article that highlighted such spots (Efrain Cuevos’ Clandestino dinner parties also come to mind). Wellfleet’s dinners are held every Friday at The Fish Guy, Chicago’s solution to fish mongering.

The Fish Guy, otherwise known as Bill Dugan, has been in the fish business for many years and has earned a stellar reputation in Chicago. Not only does the Fish Guy sell the freshest seafood in the city, but it also holds monthly sushi classes (led by Chef Leo Bariso), provides seafood to some of Chicago’s finest restaurants, and offers delicious take-out options like lobster rolls and fish tacos. The night that Aaron proposed, he brought home fresh oysters on the half shell and caviar from The Fish Guy. So, of course, I was extremely excited for this unique experience.

As we pulled onto Elston Avenue, I wasn’t quite sure what to expect. Once we walked into the doors of The Fish Guy and realized that we were actually eating in the shop itself (with the fish removed from the counters), we eased in and popped open our bottle of Veuve Clicquot. Bill was extremely friendly and interested in our celebratory occasion, and was glad to talk about his career, ecological issues that impact seafood, and most importantly, the beautiful food that we enjoyed. Each dish featured The Fish Guy’s freshest selections, and each was simply amazing. Some, like the Chilled Heirloom Soup, were light and delicate, while others, like the Arugula Salad with Cortez Shrimp and Green Goddess dressing, were complex in flavor and totally addictive.

We were simply over the moon all through dinner. Aaron remarked to Bill that the sashimi reminded him of “a melting brass doorknob.” In general, this simile would be labeled as the hallucinogenic type, but Bill seemed to get the gist. The sashimi was velvety-smooth and would convert all raw fish phobics. I actually hugged both Bill and dear Chef Leo on my way out, and with sincerity told them this was the best meal I’d had in a long while.

No_Olives wrote:I also am not quite sure on how to post photos here, although I've done it before. Please see my website for accompanying photos.

The photos are really lovely, Abbey. Thanks for providing a great review of what looks to have been a wonderful meal.

Dolinsky, "Fishguy Market closing. Will re-open as Wellfleet with counter service lunch and dinner. Massive sale Thurs-Sat. Demolition starts Sun."

Cathy2 wrote:Dolinsky, "Fishguy Market closing. Will re-open as Wellfleet with counter service lunch and dinner. Massive sale Thurs-Sat. Demolition starts Sun."

Can't wait to go back!

Hi all -Janet Fuller here (ex-Sun-Times). Curious to know if anyone has tried the pizza Bill does at Wellfleet? Please message me if you're comfortable sharing your thoughts for a story. Thanks!