Graham Elliot's
Graham Elliot's
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Graham Elliot's
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Post #1 - February 2nd, 2008, 3:51 pmHello All,
I have lurked at LTH for quite awhile, and I have learned much reading all of the fine and detailed posts about everyone's favorite restaurants. Thanks to you all, I had the one of the greatest dining experiences of my life about 3 months ago. Based on the many recommendations that I have read over the past year or so, I took my family to a celebratory dinner at Avenues to experience Chef GEB's wizardry first hand. Needless to say, the evening was as wonderful of an experience as everyone here has led people to believe. As a direct result of that evening I have become quite the fan of Chef Bowles and await with great anticipation of the opening of his new "Bistronomic" restaurant, Graham Elliot's.
I recently was in the area and happened to see Chef Bowles and another gentlemen walking into the former Allen's space and got to wondering if other people here on LTH were waiting as eagerly as I was for any signs of progress on his space. I have never posted on LTH before, because frankly, I didn't think I had very much to add. I thought I would start this topic as a gathering place for any sign or news regarding Graham Elliot's and in that way could sort of re-pay LTH'ers for all the lurking and learning that I have done over the past year or so and are as anxious as I am for any signs of progress:-) ....
Punchinello's
Graham Elliot
217 W. Huron St.
Chicago, IL 60610
312-624-9975
http://www.grahamelliot.com
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Post #2 - February 2nd, 2008, 4:00 pmpunchinellos wrote:I thought I would start this topic as a gathering place for any sign or news regarding Graham Elliot's and in that way could sort of re-pay LTH'ers for all the lurking and learning that I have done over the past year or so and are as anxious as I am for any signs of progress:-) ....
Punchinello's,
Welcome to LTHForum, always nice to see a long time lurker switch to participant.
I've had the pleasure of GEB's culinary artistry at Avenues and am quite looking forward to the opening of Graham Elliot's.
Enjoy,
Gary
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Post #3 - February 3rd, 2008, 1:59 amGraham Elliot is a poster here (and not just about his own restaurants -- he introduced us to Salamera), I seriously doubt he or anyone associated with his new venture would shill.
I'm pretty excited about this restaurant, too.
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Post #4 - February 18th, 2008, 1:39 pmWalking to lunch today and passed by 217 W. Huron and a public notice sign for a liquor license was in the window for Graham Elliot.
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Post #5 - April 9th, 2008, 6:09 pmAs an infrequent poster, I'm not sure what the etiquette is regarding linking to other sites. That, plus I don't know how to do it anyways
If anyone is interested hungrymag.com has a link up that directs you to the working menu for Graham Elliot restaurant. I know what I think about it, I'm just wondering what you all think.
Punchinello's
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Post #6 - April 9th, 2008, 7:49 pmpunchinellos wrote:As an infrequent poster, I'm not sure what the etiquette is regarding linking to other sites. That, plus I don't know how to do it anyways
If anyone is interested hungrymag.com has a link up that directs you to the working menu for Graham Elliot restaurant. I know what I think about it, I'm just wondering what you all think.
Punchinello's
Here it isHe was constantly reminded of how startlingly different a place the world was when viewed from a point only three feet to the left.
Deepdish Pizza = Casserole
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Post #7 - April 10th, 2008, 8:37 ampunchinellos wrote:I know what I think about it, I'm just wondering what you all think.
If you are interested in what others think, surely others are interested in what you think too. The best way to get the discussion rolling is to let people know!
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Post #8 - April 10th, 2008, 8:51 amc o l d
signature caesar salad, romaine lettuce, white anchovies, parmesan fluff, brioche twinkie croutons
duo of heirloom beets, young arugula, whipped horseradish, toasted hazelnuts, peppercorn vinaigrette
ahi tuna carpaccio, soy caramel, cucumber noodles, radish-scallion salad, lemongrass foam
beef tenderloin tartare, petite frites, smoked ice cream, wild watercress, béarnaise panna cotta
h o t
aged cheddar risotto, pabst glazed pearl onions, granny smith apples, crispy prosciutto, cheez-it crackers
spring pea bisque, carrot marshmallows, pea tendril salad, pickled carrots, lavender yogurt drizzle
truffled potato gnocchi, tri colored asparagus, fried hens egg, shaved pecorino romano, white truffle oil
confit duck leg, celery root slaw, maytag bleu cheese, homemade buffalo sauce, budweiser froth
s e a
chorizo crusted scallops, stewed white beans, oregano infused ratatouille, paprika oil, saffron bubbles
sautéed wild halibut, baby spinach, crispy polenta cake, caper-raisin chutney, brown butter reduction
herb poached atlantic cod, brandade beignets, boston lettuce, malt vinegar, meyer lemon tartar sauce
grilled pacific king salmon, cauliflower fondant, french green lentils, crispy leeks, cabernet-mustard jus
l a n d
beef short rib stroganoff, wild mushrooms, egg noodles, slow roasted shallots, peppered sour cream
grilled rack of pork, collard greens, hand ground grits, white peach chutney, root beer barbecue
pistachio crusted lamb shank, tomato-artichoke ragout, israeli couscous, shaved fennel, black olive puree
honey lacquered amish chicken, haricot vert slaw, fingerling potato salad, fried pickles, bacon-ranch gravy
s w e e t
blackberry cobbler, oatmeal streusel, vanilla bean gelato
spice krispie treats, marinated strawberries, condensed milk sherbet
peanut butter pot de crème, roasted banana, chocolate malt emulsion
molten carrot cake, cream cheese icing, golden raisin marmalade
d r i n k
bloody mary: tomato-vodka sorbet, horseradish cream, celery leaf, worcestershire powder
bellini: peach chutney, champagne gelee, peach schnapps foam, peach chip
pina colada: coconut milk panna cotta, grilled hawaiian pineapple, dark rum ice, pineapple fruit roll up
sangria: tempranillo ice cream, citrus salad, carbonated ruby port, candied orange zest
s n a c k
brandade beignets, meyer lemon tartar sauce
brie cheese sticks, white peach chutney
sour crème & onion profiterole, potato chip crust
truffle scented popcorn, parmesan fluff
buffalo chicken wings, bleu cheese foam
fried pickles, bacon ranch gravy
calamari curly fries, roasted garlic aioli
spice krispie treats, marinated strawberries
I think it looks awesome. I'm also very interested in seeing a version with prices.
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Post #9 - April 10th, 2008, 9:01 amI love ChefGEB's cooking, and have very little doubt that I will love this restaurant. The menu isn't huge, which has me hoping there will be a number of rotating specials that focus on seasonal ingredients. If this is a year-round menu, some of the dishes would seem out of place to me at various times of the year. If he opens in the early or mid spring, where is he getting the ingredients for a white peach chutney, blackberry cobbler, and marinated strawberries? If this is the menu that carries into the heat of summer, caper-raisin chutney and celery root slaw would seem out of place to me. I'm not sure what "working menu" means, but I guess I hope that the final product reflects more seasonality than this.
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Post #10 - April 16th, 2008, 2:50 pmI haven't seen any info on an opening date.
Anythng been set?
With the possible exception of Alinea, this has to be the most anticipated opening of a place that I'm aware of.
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Post #11 - April 16th, 2008, 9:26 pmi didn't want to post on this topic as it could come across as "self promotion" or "schilling", but i wanted to let everyone know we're shooting for a mid may opening. feel free to contact me personally if there are any other questions you'd like answered. also, for the record, the restaurant is graham elliot, not graham elliot's
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Post #12 - April 16th, 2008, 9:38 pmWell I, for one, have always valued your posts, Chef - particularly since they led me to sandwich nirvana (and now, sadly, sandwich purgatory.)
I don't think it counts as shilling or self-promotion if you're answering questions directed at you under your own name. At any rate, it sounds exciting, and someday I hope to actually taste your food...
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Post #13 - April 16th, 2008, 10:21 pmMhays wrote:I don't think it counts as shilling or self-promotion if you're answering questions directed at you under your own name. At any rate, it sounds exciting, and someday I hope to actually taste your food...
I agree 100%. Hey, there's nothing wrong with a little self-promotion as long as we know who you are. One of the cool things about this community, I find, is that I'm really interested in knowing what people are up to, even if that means they have to tell us themselves.
Please feel free to share as much or as little as you have time for. I look forward to hearing about the new spot.
Cheers,
Aaron
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Post #14 - April 17th, 2008, 3:36 amChefGEB wrote: also, for the record, the restaurant is graham elliot, not graham elliot's
Chef,
It sounds like you mght have already acheived Chicago Iconic Status, in much the same way that Jewel is referred to as Jewel's. In any event, I'm very much looking forward to the opening!
Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #15 - April 17th, 2008, 7:44 amHow many LTH posters were in the Kitchen Stadium audience yelling "Slay Flay, Slay Flay" when GEB was competing.
tsk tsk
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Post #16 - May 10th, 2008, 4:15 pmjust wanted to let everyone know that the graham elliot website is up and running (http://www.grahamelliot.com). also, we will begin accepting june reservations (312.624.9975) by the end of next week. looking forward to cooking for everyone soon.
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Post #17 - May 10th, 2008, 5:37 pm...You had me at molten carrot cake.
Can't wait to try it all out.
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Post #18 - May 10th, 2008, 6:29 pmDig the Sufjan Stevens.Being gauche rocks, stun the bourgeoisie
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Post #19 - May 17th, 2008, 12:57 pmOk, I'm pretty excited right now. I just left a message at graham elliot requesting reservations for a certain Friday night this summer AND asked for info about the chef's table. Oh boy, oh boy, oh boy!
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Post #20 - May 17th, 2008, 5:08 pmI left a message too, but I'm waiting to see if it actually leads to a reservation.Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #21 - May 19th, 2008, 3:24 pmYou can currently make reservations through Open Table. Mine is set for the 19th!!!!
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Post #22 - May 19th, 2008, 10:34 pmWow, it must have been open only a couple of hours when you made yours, as I had checked this morning. Anyway, mine is set for the 13th now.Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #23 - May 21st, 2008, 12:49 pmI have my name on the waiting list but when I went to open table i couldn't find it. Am I an idiot or did they take it off?
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Post #24 - May 21st, 2008, 12:52 pmCG wrote:I have my name on the waiting list but when I went to open table i couldn't find it. Am I an idiot or did they take it off?
You're asking us? You might want to inquire with open table.
Good luck, I hope it is just an error.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #25 - May 21st, 2008, 1:10 pmCathy2 wrote:CG wrote:I have my name on the waiting list but when I went to open table i couldn't find it. Am I an idiot or did they take it off?
You're asking us? You might want to inquire with open table.
Good luck, I hope it is just an error.
Regards,
I too have an upcoming reservation and when I was considering trying to modify it thru Open Table, I received the following message:Open Table.com wrote:We're sorry, but we were unable to change your reservation at Graham Elliot. A temporary connectivity issue occured between OpenTable and the restaurant's reservation book.
Please contact the restaurant at (888) 429-3332 to change your reservation or try again later.
This may or may not be a factor in the above situation.
=R=Last edited by ronnie_suburban on May 22nd, 2008, 11:41 am, edited 1 time in total.By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #26 - May 21st, 2008, 1:34 pmFor the past several days when attempting to make a reservation via opentable.com, I noticed that GE has been "temporarily" offline. I don't know what that means . . .
I left a message instead. Hopefully, I'll get a call back.
It's been several weeks now and I'm still waiting for a call back from another restaurant which has a name that, if scrambled, spells CHAWS.
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Post #27 - May 21st, 2008, 8:57 pmGE is open for business on Opentable.
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Post #28 - May 21st, 2008, 9:02 pmfriend1 wrote:GE is open for business on Opentable.
friend,
Thank you for the heads up. June 25th at 8:00 via Open Table.
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Post #29 - May 22nd, 2008, 11:30 amI wish the menu had prices listed, so I don't have to get there and realize that I can't afford it.
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Post #30 - May 22nd, 2008, 12:58 pmjennydran wrote:I wish the menu had prices listed
I made reservations but was thinking the same thing when I did. I am guessing something in the range of a Blackbird/Naha - appetizers in the teens, entrees in the 30s. Maybe $250 for two if you order a la carte and share a bottle of wine. But that's just a guess.
