Quince at the Homestead-Evanston-Ziomek, Hannon & Sills

I've had several great dining experiences at Quince since it opened back in December 2006. It occupies the old Trio space at the Homestead hotel on Hinman Avenue in Evanston. Its general manager is Joe Ziomek, who, until he opened Quince, worked in the FOH as an assistant sommelier at Trio and Alinea, under Trio's most famous alum, 2-time James Beard Award winner chef Grant Achatz. Quince's chef Mark Hannon, who is new to Chicago, came to Quince after a 2-year stint as sous chef at Azul in south Florida.

My most recent meal at Quince was a short tasting menu, comprised mostly of items from the regular menu and a few specials. It was excellent . . .


Quince's 'Wedge' salad

At first glance, it just looks like a ball of lettuce with a bit of salt and pepper sprinkled on it . . .


'Wedge' salad

. . . but it's actually a piñata-style take on the wedge salad, which I loved. The blue cheese, bacon, red onion and tomato are all tucked inside the crunchy lettuce ball.


Scallop 'carpaccio'

That's a ribbon of house-made pickle (daikon, iirc) atop the scallop and a delicious lime aioli beneath it.


Braised monkfish

The tasty monkfish was spot on and accompanied by artichoke barigoule and green beans. The fantastic barigoule is made with the braising liquid from the monkfish, ver jus and pureed artichoke bottom. Excellent dish and the most 'out there' dish I've experienced at Quince.



Duck confit with duck egg

The picture doesn't really capture the essence of this dish, which was the excellent, tender duck confit located just below the duck egg. It was perched atop a toasted slice of baguette -- and beneath it all, drawn on the plate, was a tasty beam of parsnip puree. An extremely delicious and rich dish.



Red-wine braised short rib with Roquefort risotto and sweet & sour carrots

This fantastic preparation has already become something of a signature item at Quince. I'm not always a huge fan of Roquefort, but it's used judiciously here and combined with a smokey bacon note in the risotto, it's just wonderful with the hearty short rib.




Lamb spare rib (blurry, foreground) and lamb shank

The BBQ lamb spare rib -- served with curried lentils, braised shank casserole and haricots verts -- is a standard menu item at Quince and it's truly delicious. Here it's paired with a tender, juicy lamb chop and accompanied (from left to right) by stripes of tsatziki sauce, eggplant puree and romesco sauce. I loved the way these accompanying elements matched up with both of the lamb preparations. Outstanding.



Strawberry-Rhubarb pie

This dessert took advantage of some of the earilest rhubarb of the season and did so deftly. Pastry chef Jeffrey Sills, a Trio holdover, masterfully combined the rhubarb with strawberries, crunchy-sweet nuggets of streusel and a nectar-like fruit consumme. This was one of the better desserts I've had in a long time.


From front to back . . . Orange sorbet, Ruby-red Grapefruit sorbet, Peanut Butter sorbet and Mint ice-cream with crispy chocolate pearls

Each one of these frozen, house-made confections was excellent. The orange was a straightforward and immensely satisfying juicy-sweet variety of orange, which lacked that cliched bitter note that far too many chefs feel obligated to include in their desserts. The ruby-red grapefruit sorbet was bright and refreshing and with a near-perfect balance between sweet and acidic. The peanut butter sorbet was so rich and creamy it was hard to believe that it was sorbet. And the great flavor of mint ice cream was a clean and meaningful one. The chocolate pearls rounded out this mature version of an ice-cream flavor that's been around in perfunctory form for way too long.



Jelly-filled donut bite and (iirc) peanut butter and jelly truffle

These last bites were delicious and satisfying. I have to tip my cap to pastry Chef Jeffrey Sills whose work is not only delicious in its own right but which also pairs very well with chef Hannon's menu.

Our meal was greatly enhanced by some very enjoyable wine pairings and without question one of the best things about Quince is their wine program. Joe Ziomek has put together a great one and does at Quince what he learned so well at Trio and Alinea -- pairing wine and food which complement each other on a course-by-course basis. Even working with a cellar that is, in-part, leftover from the space's previous inhabitant, he manages to be resourceful and thoughtful. The wine experience one receives at Quince is typical of a restaurant with a much higher price point and yet it is delivered to the diner very affordably. There is no substitute for experience and Mr. Ziomek's solid possession of it shines brightly in this area and benefits Quince's diners immensely.

=R=

Quince at the Homestead
1625 Hinman Ave
Evanston, IL 60201
847 570 8400

One quick correction to my post above:

The wine cellar at Quince was assembled completely by the current regime. There was no carryover stock from Trio Atelier.

=R=

ronnie,

Thanks for the recap. I was speaking to my uncle the other day who told me he and my aunt were planning to celebrate his birthday at Quince. He mentioned that he had enjoyed a couple meals there in the past and was looking forward to it. I was curious about it because I hadn't heard much about it.

Thanks for filling in this gap in LTHForum.

Looks and sounds like a really delicious meal, from salad to truffle.

Best,
Michael

I was planning on having dinner with a friend at Chef's Station tonight, but it was fully booked; and Oceanique did not have an early enough reservation. Luckily, I remembered ronnie's post on Quince. So we gave it a try...

We were seated in a very elegant but not stuffy room, with tealights on the tables. Very pretty. Looking over the menu, we did not know what to order, so we went with a 4-course tasting menu, and I am glad we did!

Before I go into the dishes, I must mention the bread service. The second our waitress opened the linen covering the bread basket, I was in heaven. Sourdough, Multigrain, Olive or Walnut Onion were offered... ALL WARM! I had the Olive first, then seconds and thirds of the Walnut Onion. AND the butter was soft! Hooray! Anyways, on to the food...

Amuse bouche: Shaved Asparagus Salad


Shaved Asparagus Salad - tomatoes, parmesan cheese, truffle vinaigrette

Lightly blanched maybe? Definitely not cooked cooked.... The tempura green bean on top was not greasy at all. The tomatoes actually tasted like tomatoes! It was an excellent start to the meal.

1st Course: "Liver and Onions"


"Liver and Onions" - seared foie gras, roasted shallots, bleu crostini, blackberry

I have died and gone to heaven. This was my dining companion's first time with foie gras. I especially requested that foie be included in the tasting menu, since I have not had it in about a year now... Not even at OneSixtyBlue for graduation... Thanks, City of Chicago! Anyways, I digress. The foie was perfectly seared with a layer of carmelized goodness giving way to the soft creamy interior. It was served with roasted shallots, blackberry sauce (and a blackberry) and a bleu cheese crostini. I am not a fan of bleu cheese, but this was subtle and complimented the foie. A little foie, a little shallot, some blackberry sauce, all on a small part of the crostini... Heaven...

2nd Course: Sea Bass


Sea Bass - forbidden black rice, hearts of palm, basil cream

Crispy Sea Bass, on a bed of sweet forbidden rice... The rice on its own had an "interesting" flavor. But when eaten with the basil cream, and the fish, it was perfect. Slightly sweet, crunchy and flaky with every bite. And surprising not heavy at all.

At this point, my friend though dessert was next, not knowing that the asparagus salad was an amuse bouche... Imagine her surprise when...

3rd Course: Red Wine Braised Short Ribs


Red Wine Braised Short Ribs - roquefort risotto, sweet and sour carrots

I am not a fan of Roquefort... or of any stinky strong cheeses in general. This though was perfect. A slight hint of the cheese, nicely offset by a few pieces of smoky bacon. The short ribs were tender that yield nicely with a poke of the knife. At this time, we were getting a little full, so we shared one portion and packed up the other for her hubby!

Dessert: White Chocolate Bread Pudding & Root Beer Leaf Crème Brûlée


White Chocolate Bread Pudding - rum caramel, blackberries, vanilla ice cream


Root Beer Leaf Crème Brûlée - milk chocolate

The very nice waitress presented us with the dessert menus, and asked us what we would like to try. We selected these two... The bread pudding was very nicely done - moist and not too sweet. The creme brulee was very interesting. The first mouthful tasted exactly like a root beer! But after a few bites, the sweetness really got to me.

All in all, an excellent meal. And the best part? Dinner for 2 (All pictures shown are for one person except the dessert, we shared 2 of them), 2 non-alcoholic drinks, totalled $101.xx.... I am so coming back here, even when I am not working in Evanston!!

More pics here

Ronnie, Charlotte,

These images are very impressive. Would you say that Quince is a four-star restaurant (the prices certainly aren't). If not, what are the limits. All year I have intended to dine at Quince, but one thing after another prevented it. How much have I been missing? The pictures could hold their own with the soon-to-be-late Ambria.

We had the pleasure of dinning at Quince last week.

For a starter I had the “Duck Confit orange glaze, turnips, grilled ciabatta, fried duck egg”. This was a good sized starter; the rich duck confit with the creaminess of the egg was wonderful. My wife had the starter “Salmon Tartare capers, eggs, smoked crème fraîche, bagel chips”. She really liked the dish, I had a taste and thought it good, I guess I'm kind of Salmon Tartared out.

For the main she had the “Red Wine Braised Short Ribs roquefort risotto, sweet and sour carrot”. She devoured every bit except for the small taste she allowed me to try, and I agreed it was a signature dish for Quince. I had “Grilled Skirt Steak smushed fingerlings, potato crema, asparagus”. Loved the smushed fingerlings, potato crema duo, the sauce on the steak had nice deep flavor, but I the steak though rare and good flavor was a little tough which I guess comes when you order skirt steak.

And I agree the warm Walnut Onion bread was awesome. we were offered more if we wanted, which I thought was nice. The wine selection is good sized, with wines in all price ranges. Not sure of the label but we had a nice Red-Burgundy.

We were to full for desert; the bill pre tip came to around 115 bucks.

Quince will be a place that I put on my must return list.

Gary,

I'm sorry for the delayed reply but I've been thinking about your question all week, literally.

If I had to rank Quince in a category, I'd give it 3 stars. Of course, I'm not sure that it even aspires to a higher ranking. For all its touches, it clearly wants to be, at least in part, a neighborhood restaurant. And I'm not sure if that's possible in this particular location but if the goal can be reached, this is the crew to reach it. Quince is owned by the Evanston-based Homestead team, GM Joe Ziomek is an Evanston native and chef Mark Hannon seems to understand Evanston -- and its multi-faceted vibe -- quite well.

I think their food is delicious, imaginative, comforting and refined. My multiple experiences at Quince have been very consistent, with the exception of a holiday brunch, where the food was still terrific but the surprisingly large crowd seemed to overwhelm the service side of things just a bit. I started this thread after that brunch, so obviously I consider it to have been an aberration.

The menu seems to have evolved smartly, with changes being implemented a few at a time. Seasonality is definitely a part of Quince's overall aesthetic but not to the point where the entire menu is going to turn over every 3 months. A few favorites from 'opening day' remain on the menu but new items have been added too. Chef Hannon doesn't play it safe, either. While some of the combinations on the menu are clearly founded in the traditional, interesting, original twists are employed, which generally play out very well (e.g. foie gras, sweetbreads). And the duck confit and lamb spare ribs are items that I cannot remember seeing anywhere else in town.

Additionally, if one is a wine fan, I think Quince offers an especially wonderful experience. As I posted above, Mr. Ziomek really knows his wines and he has a gift when it comes to creating interesting and satisfying pairings with Quince's food. There aren't many restaurants where wine is purchased specifically to pair with dishes created by the kitchen but Quince is one of them and the payoff in this area is another distinguishing factor. It's very likely that most diners will encounter at least a couple of wines that are 'new to them,' as well.

Also, as I posted at the outset, pastry chef Jeffrey Sills turns out some great stuff. He too is cognizant of seasonality but not necessarily a slave to it. I've found his desserts to be consistently delicious. They're inventive without feeling concocted and tightly-focused without seeming too simple. They deliver great flavors and reflect skillful execution.

=R=

Ronnie,

Somehow, I missed your post the first time it went up, but I am enthralled by the idea of a pinata-type wedge salad. I had kind of given up on iceberg (not that one would have to use that), but what an excellent summer treat, to cut into a seemingly drab slab of leaf ball to reveal all kinds of wonderful things inside. I will steal this idea.

Hammond

I wasn't impressed with Quince. I found it better for value than for sheer excellence. Some of the dishes were okay and even very good, but others were truly ordinary - and there was very little that made me say "yum" or "wow" the way almost any dish at Chef's Station or Oceanique does. I found the desserts particularly disappointing (unexciting flavors and skimpy portion sizes).

Sorry I don't agree with the opinions posted above, but that's what I feel after my dinner there in January. (Maybe it's gotten better since then; I haven't been back.) I really wanted to like Quince when I went there, and it wasn't really bad; the food was okay, and it's worth trying if you happen to live in Evanston. But there are too many other places in Evanston whose food is much, much better than at Quince.

As for stars... it really depends on how you define your stars. On this scale:

4 stars: Wow, Incredible (worth traveling long distances to dine)
3 stars: Very Good (worth recommending to others)
2 stars: Just Okay (worth visiting if you're in the neighborhood)
1 star: Disappointing, seriously flawed (worth forgetting)
0 stars: Dreadful (worth warning others away)

I give it 1 star, maybe 2 if I'm feeling generous.

David Hammond wrote:Ronnie,

Somehow, I missed your post the first time it went up, but I am enthralled by the idea of a pinata-type wedge salad. I had kind of given up on iceberg (not that one would have to use that), but what an excellent summer treat, to cut into a seemingly drab slab of leaf ball to reveal all kinds of wonderful things inside. I will steal this idea.

Hammond

Yeah, I thought it was a very cool presentation and it tasted great too. A lot of variations immediately come to mind. As you suggested, it's a great idea to 'borrow.'

=R=

nsxtasy wrote:I wasn't impressed with Quince. I found it better for value than for sheer excellence. Some of the dishes were okay and even very good, but others were truly ordinary - and there was very little that made me say "yum" or "wow" the way almost any dish at Chef's Station or Oceanique does. I found the desserts particularly disappointing (unexciting flavors and skimpy portion sizes).

Sorry I don't agree with the opinions posted above, but that's what I feel after my dinner there in January. (Maybe it's gotten better since then; I haven't been back.) I really wanted to like Quince when I went there, and it wasn't really bad; the food was okay, and it's worth trying if you happen to live in Evanston. But there are too many other places in Evanston whose food is much, much better than at Quince.

As for stars... it really depends on how you define your stars. On this scale:

4 stars: Wow, Incredible (worth traveling long distances to dine)
3 stars: Very Good (worth recommending to others)
2 stars: Just Okay (worth visiting if you're in the neighborhood)
1 star: Disappointing, seriously flawed (worth forgetting)
0 stars: Dreadful (worth warning others away)

I give it 1 star, maybe 2 if I'm feeling generous.

I liked Quince much more than you did.

I agree that Quince may be a small step below Chef's Station, Oceanique and maybe Stained Glass, but Quince still offers dishes worthy of a repeat visit. The only thing I'd like to see is printed prices for the multi-course prix fixe tasting menu, and more of a changing menu.

Just got back from my first time at Quince. I was impressed. As far as star ratings, I'd say it's a solid three stars - easily equal to the likes of Chef's Station and Stained Glass; only slightly below Oceanique and Va Pensiero.

I was impressed, as others have mentioned, by the bread service – olive, walnut-onion, multigrain, and sourdough – all warm – with room-temp soft egg-shaped butter.

I started with the crispy sweetbreads with pea puree and spatzleze. An excellent sweetbread – possibly the best I’ve ever had, with a crisp crust that contrasted nicely with the silky interior. The pea puree added extra dimension to the flavor of the sweetbreads, and the pea shoots on top supported the crispiness of the of the sweetbread crust. It was an appetizer, but almost entrée-sized.

I was a little worried about what the monkfish with artichoke sauce would do to the perception of the wine, but it wasn’t affected at all – the artichokiness was fairly mild. The fish itself had a great flavor and meaty texture.

My companion had sea scallops – they were perfectly cooked, just slightly translucent inside. This is a place that really knows how to cook seafood.

I finished up with the “Sally Jackson” cheese plate – a creditable version, with slivers of cow, sheep and goat cheese – two with a grape-leaf rind, accompanied by crostini, jam, sliced apple, and two perfect, large blackberries.

The French press coffee was a nice touch.

Quince is clearly not the destination restaurant that Trio was (and Café Provençal before that), but it’s very good, and a reasonable value for food at this level.

I finally dined at Quince, and like the others who have posted I was very impressed. Perhaps it is not a Trio, but the appetizers and entrees were delightful. With a possible decline in Va Pensiero (at least based on a mediocre meal last year), Quince may be the best restaurant in Evanston (Oceanique also deserves mention).

I ordered the Cucumber Carpaccio with Crispy Shrimp, Lime aioli, and "spun radish." The dish was ethereally light, but also filled with flavor. It was nicely presented. The portion was not large, but suitable as a starter.

The Braised Short Ribs. with "Bayley Hazen Blue" Risotto and Carrots (see the photos upthread) were also excellent. Not a heavy portion, but the short ribs and risotto were as well-cooked - moist, pungent and tender - as any I have had recently.

The only disappointment was a rather dry and heavy White Chocolate Bread Pudding with Basil Foam and Caramel. (The restaurant does not list a pastry chef).

Perhaps Quince could be more forward with their savory flavors (there wasn't much basil in the bread pudding foam and the server warned me that the licorice in the sugared doughnuts were only a backtaste. Still, this was one of the nicest meals that I have had in a while. I think of the food as similar to Sweets and Savories, which is a real compliment.

Service was very pleasant and I was pleased to see that the restaurant was not empty on a weekday, so perhaps they can make a go of it. Chef Mark Hannon (from Azul in Miami) is a valuable addition to the Chicago dining scene.

I've had a couple of very delicious meals at Quince since my last post here and this past Friday night I had the pleasure once again. Chef Hannon is definitely finding his groove and I thought the menu was excellent; containing more tempting items than could reasonably be sampled by 3 of us at one seating. In fact, it was so difficult to choose, we ended up just asking the kitchen to send out their choices, with our sole request being that we really wanted to try the Sweetbreads . . .


Salmon & Tuna Tartare with garlic, jalapeno, lime, cilantro, pickled ginger and sesame...Chef started us out with this duo of tartares, which was delicious and fresh. I preferred the tuna to the salmon but that's always the case for me.



Crispy Sweetbreads with spaetzle au poivre, Thai long peppercorn, and pea "soup"...this dish has been mentioned in a few 'best of 2007' lists, so we really wanted to try it. I thought it was fantastic. The sweetbreads were perfectly encrusted and the base elements of spaetzle au poivre (the 'poivre' being Thai long peppercorn) and pea puree highlighted the flavor of the sweetbreads and provided a pleasant balance of flavors and textures.



Grilled Lobster with bacon, leeks and orange...this inspired dish really sang. The perfectly grilled lobster was delicious; the one section of it that had been wrapped in bacon, was spectacular. I loved the braised leeks and supremes of orange, which tied in very well with the featured lobster. All our non-dessert dishes were deftly paired with wines by General Manager Joe Ziomek but this was my favorite pairing of the meal. It was matched up with a Hess, 2005 Su'skol Vineyard Chardonnay, which had a light oak note, that showcased the lobster magnificently.



Venison Chop with roasted garlic risotto, creamed spinach and sauce au poivre...another spectacular combination of flavors and textures. The venison was moist and flavorful and the peppery sauce accented it well. The comforting risotto had a compelling roasted garlic note that was profound but not overbearing. The creamed spinach, an homage to the ubiquitous steakhouse side dish, was a fantastic rendition that was as good as any I've tasted. And those fried onion rings atop the chop were hot, delicate and crispy.

Desserts, we chose for ourselves and as it turned out, the 3 of us each had our eye on something different. In the past, chef Sills' desserts have consistently wowed me and on this night that was certainly true of the white chocolate bread pudding . . .



White Chocolate Bread Pudding with caramel and oatmeal...very tasty combination which no longer had the basil element described above by GAF. This was comforting and delicious.



Banana Cream Pie with traditional garnishes...I appreciated the restraint evident in this dish but it may have gone a bit too far. I thought it actually could have been a bit sweeter but then again, after having tasted the bread pudding, that lack of sweetness may have just been a function of palate (non) adjustment on my part. If I'd tasted this before the bread pudding, my perception of it very well may have been different.



Apple Confit with streusel, caramel and vanilla ice cream...loved the concept and the combination of textures here but the dish was somewhat overwhelmed by a heavy citrus note which more or less obscured the other flavors.

It's also nice to see Quince doing some serious business. On this night, many of the tables in the dining room were turned during service, which was exciting to see. Normally, it's unusual to see diners arriving after 8 at Evanston restaurants. The FOH did a fine job of accomodating diners in a timely fashion, even with the later arrivals. This is a well-trained and skilled crew which does an excellent job, across the board. They're thorough and professional without being overbearing or excessively formal.

Chef Hannon is a very talented guy and that's more evident now than ever before. His confidence and comfort levels seem to be growing simultaneously and that's also very exciting to see and to experience on the plate. His repetoire is expanding wonderfully, too. This meal showcased not only his previously acquired skills with seafood but also his more recently acquired talents with traditional midwest 'winter' elements like the Venison and Sweetbreads. His comforting and delicious preparations make it feel as if he's a native to these parts. As such, Quince is developing very nicely into a notable 'auteur' restaurant, with a star in the making at the helm.

=R=

I have had three excellent meals at Quince this fall. Here is a restaurant that is getting to the point that a GNR nomination might be justified this fall. The ratio of hits to misses are very high. I am enormously impressed by chef Hannon.

Its been a couple months, after seeing Ronnie's new pictures I need to go back again... soon.

2 thumbs up for Quince!
I just got back from my second dinner there, and again, it was just fabulous.
I had the grilled lobster appetizer, the bass with aromatic black rice for main entree and the chocolate cake for dinner. Wow... everything was delicious, the presentation was beautiful, and the service excellent (the wine pairing was outstanding). The room is warm and cozy.

I will be going back soon.
Elie

Had a wonderful dinner there last night. My husband and I were celebrating ten years of wedded bliss. Full disclosure -- Joe Ziomek, the general manager, is a relative. For us that meant that we had more food but the same great service as everyone else. We started with two yummy breads, a multigrain and a crusty white. The soft butter is served with a sprinkling of sea salt on top. I had a roasted vegetable gazpacho while my husband had Crispy Soft-Shell Crab with heirloom tomatoes, grilled brioche, bacon aioli. The bacon aioli was a nice touch. We were given amuse portions of Shaved Asparagus Salad with truffle vinaigrette, parmesan, and tomatoes. I could have easily eaten a whole serving. For our main courses, I had Grilled Skirt Steak, asparagus, and a smushed fingerling gratin. The husband had a scallops with a Moroccan cous cous. Again, both were delicious. Dessert was wonderful. We each ordered something and Joe tossed in an extra treat for us. I ordered Chocolate-Covered Pretzels with peanut butter pot de crème, and caramel corn. It was very rich and the individual items worked well together. The husband ordered a coffe cake with huckleberry compote and a lemon puree. We also received House Made Doughnuts with blueberry jam. Heavenly! Our meal was rounded out with some house made truffles (at that point I could barely even eat one) and the bill came with an apricot studded meringue and tiny brownie bites.

We started our meal with some champagne. My husband had a glass of wine with dinner and a tawny port with dessert. Each was excellent.

I'm sorry that I waited so long to get there. The food was wonderful. The portions were generous without being overwhelming. The service was nicely paced and we felt well attended. Our dining neighbors, who arrived after we had, were eyeing our plates jealously. Funny enough, at least one person at their table ended up ordering what they saw us eating.

I hear that Chef Hannon will be relocating to Australia in mid-April. But that space has been blessed over the years with fine chefs: Tramonto, McClain, Achatz, Levitski, and Hannon.

GAF wrote:I hear that Chef Hannon will be relocating to Australia in mid-April. But that space has been blessed over the years with fine chefs: Tramonto, McClain, Achatz, Levitski, and Hannon.

Yes, I hear it's Perth. Good luck, to chef Hannon. He will be missed.

=R=

GAF wrote:I hear that Chef Hannon will be relocating to Australia in mid-April. But that space has been blessed over the years with fine chefs: Tramonto, McClain, Achatz, Levitski, and Hannon.

Leslee Reis might be added to that list, when it was Cafe Provençal.

An important distinction, though (which may be a distinction without a difference), is that the first four were chosen by /involved with Henry Adaniya; Hannon came in after Adaniya left, and the owners of the Homestead wanted to re-create the slightly more casual theme of the place from the Levitski era.

I'll look forward to the new chef and another re-invention of the space; it's sufficiently off the beaten path that it needs to be a destination restaurant.

GAF wrote:
I hear that Chef Hannon will be relocating to Australia in mid-April. But that space has been blessed over the years with fine chefs: Tramonto, McClain, Achatz, Levitski, and Hannon.

Leslee Reis might be added to that list, when it was Cafe Provençal.

"...might"? That resto was on par with Le Francais in its heyday, before Chef Reis's health failed, followed by her horrendously premature death at 47. I feel exceedingly fortunate to have several of her recipes, as to the best of my knowledge, she never produced a cookbook - too busy, I'd guess. At her peak, she operated three restaurants in Evanston - Le Provencal, Leslee's (which also featured excellent live jazz), and Bodega Bay Cafe.

(And what is Gale Gand, chopped liver? )

Having worked with Chef Hannon, I will refrain from commenting further on his presentation at the Botanic Garden last summer, other than to say that it was not well received. I wish him luck. Based on what I observed, he'll need it.

sundevilpeg wrote:Having worked with Chef Hannon, I will refrain from commenting further on his presentation at the Botanic Garden last summer, other than to say that it was not well received. I wish him luck. Based on what I observed, he'll need it.

Just out of curiousity, have you ever eaten at Quince while chef Hannon has helmed the kitchen?

=R=

Speaking of Quince.

Has the cocktail lounge " Q2 " opened yet?

From the Quince website:
"The Homestead in Evanston houses the critically acclaimed Quince restaurant and now adds a cozy, chic cocktail lounge to its line-up of wining and dining options. Q2 opens soon, off the lobby and across the hall from Quince at the Homestead. With its fireplace, distinctive architectural features, rich wood bar, and design by Francois Geneve (designer of Quince and Spring Restaurant, among others), Q2 is a warm, comfortable spot for a quiet drink, light supper, or a cocktail party gathering with friends. Q2’s bar menu has been created by Quince’s Executive Chef Mark Hannon and includes a variety of small plates that can serve as appetizers or as a complete meal. Guests may also order from the Quince dinner menu. An extensive wine list, featuring over 200 bottles and 20 wines by the glass from the Quince wine cellar, will be available in Q2, as will a globally inspired selection of beers. An eclectic array of original martinis (taste tested and perfected in the Quince kitchen) will also be part of the complete offering of cocktails in the new lounge. "

Q2 is having their grand opening tomorrow (Friday) evening.

Katherine_84f wrote:Q2 is having their grand opening tomorrow (Friday) evening.

Thanks, that was good timing.

No kidding, you must unconsciously have your finger on the pulse of Evanston.

Q2 will certainly be welcome. That empty space in the Homestead was about the least appealing hotel public space in Chicago. It's opening suggests that despite the absence of Chef Hannon, Quince will continue in the same form.

Pete Balodimas is the new chef at Quince.

http://leisureblogs.chicagotribune.com/ ... ition.html

A very interesting choice. Trio/Quince has always been well-served by its chefs - and it looks as if that trend will continue.