ak934 wrote:Has anyone tried their french toast?

Not yet; I've decided to work my way through all the places in the Tribune photo-essay first.

My wife and I had dinner at LM last evening with a 7 pm reservation. The duck breasts were not available because they had not come in yet. That dashed our ideas about the beef cheek bourguignon for one and duck for the other with our usual degree of sharing including the same bottle of wine.

My wife had the arctic char with artichokes a la Grecque, hearts of palm and prosciutto. The hearts of palm had a good texture after their light cooking unlike the mush often found. The waiter said they get them fresh rather than canned. The prosciutto was cooked and unlike any other prosciutto I have tasted. The char had crisp skin yet the flesh was very much as if it had been poached to succulent perfection. It was served with the flesh side up with no sign of coagulated proteins common when a piece of fish is cooked on a piece of hot metal or grill.

I had the diver scallops with foie gras and lentils. There were three large scallops and a pretty decent slice of foie gras. The combination of a bit of liver and chunk of scallop in the same bite worked pretty well. The scallops were nicely seared yet moist and succulent inside.

The mixed green salad was an artfully arranged pile of mesclun on some thin but large cucumber slices and trimmed with some halved grape tomatoes with a firm texture but no flavor worth mentioning. If I hadn't been so hungry and had had an entree with some vegetables, I would have skipped the salad and probably will next time.

Wine was the 2008 Lalande Sauvignon Blanc, Gascogne, which has a citrusy acidity more commonly associated with New Zealand but which is appearing in more French sauvignon blancs. It went very well with the richness our food but is a bit tart as an aperitif.

For dessert we had a Royale with two spoons. This is a bar covered with dark chocolate over layers of hazelnut crisp and dark chocolate mousse. It is so rich that a little goes a long way.

One thing that struck me is the low incidence of starches on the menu aside from the risotto. Several of the entrees have no starchy food in the accompaniments. A choice of a slice of multi-grain or sourdough bread is offered. We did get second slices after requesting them.

The chairs got a comfortable rating from my wife as did the sound level. The place was not over half full at any time we were there. We liked the spacing of the tables unlike the cramming together that several previous tenants of the space had done.

stevez wrote:We've got reservations for this Saturday. I'm really looking forward to my dinner.

Dinner at LM was very enjoyable. Apart from the fact that the tables are close together and a little on the small side, the food was wonderful. We took some friends that we don't see very often and whipping out my camera was not appropriate, so I don't have any pictures to share (yet). I started out with a poached egg served over wild mushroom ragoût, brioche and topped with parmesan bread crumbs. I could have had another two or three orders of that and called it a night. This dish really resonated with me and is something that will bring me back to the restaurant soon. My table mates had the crab bisque and the baby spinach salad with roasted beets, goat cheese beignet and candied hazelnut vinaigrette. Everyone enjoyed their starters. I got to eat the Chow Poodle's goat cheese beignets and thought they were very good, with a mild goat cheese flavor.

For my main, I had the pan roasted duck breast, served with sauce biggarade and some baby turnips and swiss chard. The duck was well cooked and the sauce didn't overpower, but instead added just the right amount of sweetness. My friend Ron had the beef cheek bourguignon, which I got a chance to try. It very much reminded me of my Bubbe's brisket, except that the texture of the beef cheek was much more tender than brisket, while having the same texture and taste. This was also very good and definitely something I will order in the future. Both of the girls ordered black bass, which was also very good, based on the one bite I was able to pry from the Chow Poodle's hand. The thing that struck me most about the food is how restrained the chef is with his sauces and accompaniments. He really knows how to let the main part of the dish speak for itself. Nice job chef!

If there was a weak part to the meal, it was dessert. We ordered the tarte tatin for two, which tasted very bitter; as if the sugar in the caramel glaze was burnt. I didn't finish my half. Our dining companions ordered the vanilla crème brulee, which must have been pretty good, since neither one of them spoke a word until it was finished.

All in all, I'd say the LM is a great restaurant that is bucking the trend of mediocrity so prevalent in Lincoln Square. Get there soon!

Went to LM last night and was very pleased. The wife and I are currently getting back into 'bikini shape' so we tried to go with a slightly lighter meal. Tuna Carpaccio, Diver Scallops, Arctic Char, Cheese course. We had a 2006 Chablis from the varied wine list (the 1er Puligny-Montrachet was double the price of the Chablis, although tempting.)

The overall experience was very good - service, cuisine, wine list, ambiance (albeit cramped, they need acoustic baffles in their rear dining room). What really struck me was that I haven't really been to a good, straightforward, contemporary French restaurant in a very long time. Most of the places that I have been going to are the 'buzz' restaurants that are built around concepts / slow-food phenomena (snout to hoof, fusion, mixologists, chalkboard menu, local farm sourced, communal seating, gastropub etc.) There was something refreshing with a straightforward restaurant with a tight menu, romantic setting, composed dishes, a good wine list and just plan good food.

I think LM is an extremely solid restaurant that doesn't wrap itself in any pretension - the food and experience speak for themselves, elegant and well executed. I think it also fills a gap on the North side of a mid - high end modern French 'go to' spot.

My husband and I tried LM for the first time last night, and we were very pleased. I had the (Wed/Thurs) bistro special of soup de poisson and duck leg with turnips and chard. Both were delicious. He had foie gras (good, but a fairly small portion - although that's probably all one needs) and veal breast (we'd never had that before - it's fatty, as the waiter told us it would be, but quite flavorful. He like it.) For dessert, we had tarte tatin, which was good, and the chocolate royale, which was incredible. Definitely the dessert to get. They bring you coffee in a little French press, which is a nice touch.

The atmosphere is very nice - really comfy chairs. The service was also very good. The restaurant wasn't too full, so I hope they are doing OK. We'll be back.

jpo wrote:My husband and I tried LM for the first time last night, and we were very pleased. I had the (Wed/Thurs) bistro special of soup de poisson and duck leg with turnips and chard. Both were delicious. He had foie gras (good, but a fairly small portion - although that's probably all one needs) and veal breast (we'd never had that before - it's fatty, as the waiter told us it would be, but quite flavorful. He like it.) For dessert, we had tarte tatin, which was good, and the chocolate royale, which was incredible. Definitely the dessert to get. They bring you coffee in a little French press, which is a nice touch.

The atmosphere is very nice - really comfy chairs. The service was also very good. The restaurant wasn't too full, so I hope they are doing OK. We'll be back.

Hey jpo - I'm pretty sure you were sitting right in front of my wife and me last night. We too had another excellent meal at LM, with the highlights being a superb thick and creamless pea soup that was what peas are supposed to taste like, and some gorgeous scallops paired with foie gras and perfectly cooked green lentils. We did not have the weeknight special, but at $22 it is an outstanding deal.

That must have been me, since there were so few tables occupied. Why aren't there more people in this place?

JPO asked:

Why aren't there more people in this place?

One factor might be that LM has the highest prices in Lincoln Square by a small margin even though the prices are pretty moderate compared to what prevails in the central business district or Wicker Park. Lincoln Square and the Lincoln Avenue strip in North Center have a lot of restaurants, so the competition for locals is stiff yet is a big factor in business volume except for Friday and Saturday evenings.

I was a little surprised by the prices. I felt the quality ultimately justified them, and if they bother you the $22 prix fixe is a remedy if not a steal. Still, it's just a fact that the place that's leading the way on pricing in a neighborhood will be harder to fill than cheaper places. I'm sure I'll be back to LM before I go to almost any of the cheaper but mediocre places around it again.

Go have the wonderfully fresh pea soup (though it's not really creamless, since it's poured into a bowl with creme fraiche and mint in it).

I don't think the entrees were any more expensive than Bistro Campagne. Maybe the appetizers and desserts were a bit more, but it seemed fairly comparable to me. And the quality was more consistent.

jpo wrote:That must have been me, since there were so few tables occupied. Why aren't there more people in this place?

I haven't been to LM but look forward to going soon. I was a big fan of Tallulah, but they seemed to have a tough time filling the place also.

Since I wrote my price comment upthread, I have looked at Bistro Campagne's spring menu. It has quite a few changes including beef source for steak frites and higher prices than the winter menu for entrees. Winter prices were a dollar or two higher at LM, hence my highest by a small margin remark. Now the entree prices at LM and Bistro Campagne compete for the highest in Lincoln Square, appetizers are a bit difficult to compare and desserts are slightly higher at LM.

Kennyz wrote:No “mixologist”. No Facebook page. No chalk board or Tweetering.

I was slightly off about the Facebook page when I wrote this, but LM indeed had no Twittering activity when I wrote my post back in February. They've made up for lost time, now with one of the most active Tweetsing accounts I've ever seen. Great restaurant, but completely unfollowable: http://twitter.com/LMleRestaurant

I am a facebook friend of LM and their updates have increased to about two a week in the past month or so. I think they may have a new PR firm or one that is really starting to do their job.
We had a spur of the moment dinner there on Saturday night and dining room was nearly empty. The patio was full however. Blame it on the Hawks game.
One thing I would like to suggest to Stephan and Chef Brad-a red meat dish on the menu. I like the veal breast but every now and then I crave a good steak. This weekend, we were given a complimentary foie gras appetizer-delicious!
It's still our favorite go to place for dinner about once a month.

Diane wrote:I am a facebook friend of LM and their updates have increased to about two a week in the past month or so. I think they may have a new PR firm or one that is really starting to do their job.

If it is the job of a PR firm to post 50 random, mostly useless tweets in a week, then repeat the exact same 50 tweets the next week, then you may be right.

Kennyz wrote:

Diane wrote:I am a facebook friend of LM and their updates have increased to about two a week in the past month or so. I think they may have a new PR firm or one that is really starting to do their job.

If it is the job of a PR firm to post 50 random, mostly useless tweets in a week, then repeat the exact same 50 tweets the next week, then you may be right.

I really, really hope they didn't hire a PR company with that Twitter Feed (that would be money down the drain). On the 28th I counted 13 different tweets. Worthless tweets. I definitely wouldn't say they're "doing their job". I've been trying out how to use Twitter/Facebook for our business and I know it definitely isn't that.

Diane wrote: I think they may have a new PR firm or one that is really starting to do their job.

This is what I meant to say.

pizano345 wrote:

Kennyz wrote:

Diane wrote:I am a facebook friend of LM and their updates have increased to about two a week in the past month or so. I think they may have a new PR firm or one that is really starting to do their job.

If it is the job of a PR firm to post 50 random, mostly useless tweets in a week, then repeat the exact same 50 tweets the next week, then you may be right.

I really, really hope they didn't hire a PR company with that Twitter Feed (that would be money down the drain). On the 28th I counted 13 different tweets. Worthless tweets. I definitely wouldn't say they're "doing their job". I've been trying out how to use Twitter/Facebook for our business and I know it definitely isn't that.

If you can believe it, there are social media consultants out there to teach PR folks and restaurateurs how to use Twitter and Facebook, because, apparently, the temptation for both sets of people to use social media like a neverending press release is too great.
.

aschie30 wrote:If you can believe it, there are social media consultants out there to teach PR folks and restaurateurs how to use Twitter and Facebook, because, apparently, the temptation for both sets of people to use social media like a neverending press release is too great.

I'm producing a meeting for over 475 retail markerters this week and one of the main topics is exactly this.

We had dinner at LM last night. I thought it was a nice neighborhood spot, but I didn't come away impressed enough to want to go out of my way to come back.

We were seated on the enclosed patio which turned out to be a nice place to keep an eye on last night's storms. Things got off on the wrong foot when the bottle of wine we ordered (a gewustraminer) was brought to our table at about room temperature. I told our server to ice it, but I was a little disappointed that she couldn't tell the temperature was a problem just from handling the bottle. You didn't have to be a master sommelier to know that this wine wasn't even close to the proper temperature. So we got to sit waiting for our appetizers enjoying some lovely water (in fairness, she brought out 2 free glasses of wine later in the meal, but by that time our wine was properly chilled and there wasn't really a point).

For my appetizer I had the fried farm egg with vegetables (looked like fava beans, mushrooms, carrots) and duck prosciutto. I really liked this dish, especially the broth that everything was sitting in. I went through two pieces of bread sopping everything up. The wife had the much lauded pea soup which I also thought was excellent.

For my main course I had the duck breast. Unfortunately this dish had several small problems that added up to making this pretty mediocre. The duck itself was a bit under-seasoned, it was a little overcooked, and there was still quite a bit of fat under the skin that hadn't rendered. The skin was crispy in some places, and a little rubbery in others. Unfortunately it just seemed like not a lot of care went into cooking this particular piece of duck. On the other hand, the swiss chard that came with the duck was outstanding. The wife had the brown butter crepes which she described as tasting like onion soup. I tried a bit and had to agree. That can be a good thing or a bad thing depending on your views of onion soup and your expectations around crepes.

I had the peanut butter creme tarte for dessert which was pretty fantastic, but I'm a sucker for any combination of peanut butter and chocolate. The wife had the cheese plate which looked good, and certainly had a ton of cheese.

All in all I was a little disappointed after reading the reports on LM. Maybe we hit them on a bad night. If I had reason to be in the area and needed a place to eat I would certainly give LM another shot. But, like I said, I'm not making another special trip just to go back.

One of the best meals in recent memory last night at LM, starting with a memorable bisque that infused very intense crab flavor into a light, brothy consistency that was just right to begin a meal. Sauce albufera, which was served with an incredibly tender sweetbread appetizer, had all the lusciousness, complexity and refinement of the best French sauces I've ever had. Entrees were also very good even if they didn't quite measure up to the phenomenal starters. An airline chicken breast had crisp skin and juicy flesh, with first-of-season favas and some black truffle shavings that unfortunately didn't have much flavor or aroma. A giant portion of oily and delicious roasted salmon was wonderful, though the dried apricot-mushroom combo it came with didn't sing for me. LM continues to be one of my favorite places in town.

We were there Sat. night as well for Mrs. B's birthday. Came in about 7:10.
Our first time there, and we couldn't have been happier. I had the oeuf en meurette and cassoulet. Mrs. B. had the arugula salad and the salmon. The salmon treatment did "sing" for her; I didn't get a taste. The oeuf just about made me sing as the perfectly poached egg melded with the scrumptious mushrooms and wine sauce. Even with the brioche toast underneath the whole thing, I had to beg an extra slice of bread so as not to lose a molecule.
The cassoulet also had great flavor. Assertively but not overly salted. The beans perfectly cooked, to a bean. The sausage had just the right prickle of heat for piquancy but without drawing too much attention to itself individually. The duck leg had divinely crispy skin.
We shared the tarte tatin, and that was the only thing we ate that I thought was ok, but I've had better. The apples didn't really have any texture left and the pastry lacked that almost fried crackle that I love in my favorite versions.
Mrs. B. had one of the house cocktails with champagne which she enjoyed. I had a sazerac, which I also enjoyed, but I'm no cocktail maven.
I realize it's a small place, but I do wish there was a bit more variety in the wines available by the glass. Only 4 reds/4 whites as I recall, and all OK, but none all that interesting. I had the Costieres de Nimes and it was a pretty big, fruity, mouth-filling wine, but with enough backbone not to be merely jammy.
Service was friendly and seamless. (A minor bobble at the end; after bringing the bill, then taking my card and returning with the receipt for me to sign, I noticed that the total had more than doubled. It was another table's check, of course (Kenny's?), and quickly, easily rectified.
We were using a $25 restaurant.com certificate we picked up for like 80% off, courtesy of a heads-up on LTH, which made our whole bill, pre-tip, under $100. An amazing value given the quality of the food and overall enjoyment we had in the whole dinner.

I just came back from a lovely Chefs Week dinner, and wanted to write my thoughts while it's still fresh in my mind. I'm an absolute lightweight when it comes to wine, so forgive me if I repeat myself, misspell words, or repeat myself.

First, the atmosphere was warm and welcoming; it's nice to walk into a place and see families having dinner & conversations together. I love dining downtown or River North as much as anyone, but there's a certain feeling you get when dinner is a

We started with the arugula salad and confit duck for the appetizer. It was a nice way to start the night - both were solid if unremarkable, and did well to whet our appetites for the main courses (I admit to being a sucker for both arugula and duck fat).

The halibut was my favorite dish of the night - it was seared nicely, and gently flaked apart in your mouth with each bite. This is exactly what I want when I order fish in a restaurant - a simple preparation, with the fish itself at center stage, executed to perfection. My date preferred the braised short rib, which had a nice pepper crust and lovely texture. The sauce complimented the protein without upstaging it - a sadly common error with short rib, where cooks often feel the need to 'show off' with their braise instead of letting the meat take the lead.

Dessert included a cheese course, with figs and nuts, and a chocolate tart. I admit I'm not a big chocolate fan (I greatly preferred the cheese & the figs), but the tart was nicely done and complemented well by the slightly-sour creme fraiche.

All in all, it was a lovely dinner. This is the kind of place that makes me regret buying my condo in Lakeview, because I'd walk in after work every week if I lived there.

Hello,

First post on LTHForum, but it's a fitting first post, as I found LM by searching the forum.

I had dinner at LM with my family on Saturday. I thought the food was delicious. I started with the pea soup on the chef's week menu. I hope this is (or becomes) a permanent fixture on the menu -- it was light and just slightly creamy. The flavor was terrific -- it tasted like fresh spring peas, and the small bit of pork belly at the bottom of my bowl was a nice complement that did not overwhelm the pea flavor (like bacon would have).

I had the striped bass for my main course. Nicely cooked and seasoned, and I really enjoyed the apricots and mushrooms with the fish.

My wife had the halibut, which was also good. What I was most struck by on her plate were the carrots -- I think they were just blanched, because they had a very pronounced and clear flavor. The carrots, I think, typify why I really enjoyed LM -- it was simple but nicely executed. It tasted like a carrot, just like my pea soup tasted like peas. With the current trend in farm-to-table restaurants, it's a wonder that I don't have this experience at more restaurants.

Two small bobbles on the service front (which was overall good): (1) my father ordered a scotch, neat. the bill came and the restaurant had added an extra $2 because the neat pour contains more scotch. is this common? I had never seen it done before and found it odd. (2) I had a cheese plate for dessert and no one stopped to explain what cheeses I was getting. Not the end of the world, as the cheeses were delicious (one was a very good tallegio I think), and I could have resorted to self help (and tried harder to get the waiter's attention) if it really mattered to me.

Overall, a very good restaurant. And I agree, it was a nice change of pace not to see a blackboard, wooden benches, odd cuts of pork, and a celebrity chef (although, I don't understand all of the back lash -- in the end, we all enjoy locally sourced food and beer, right?)

JW

weinerjb wrote:First post on LTHForum, but it's a fitting first post, as I found LM by searching the forum.

. . .

Overall, a very good restaurant. And I agree, it was a nice change of pace not to see a blackboard, wooden benches, odd cuts of pork, and a celebrity chef (although, I don't understand all of the back lash -- in the end, we all enjoy locally sourced food and beer, right?)

Welcome to LTH and thanks, for the post. LM has been on my short list for some time and every time I read about it, I'm more incented to check it out. I really need to get over there soon.

=R=

Hmm. I seem to have lost a part of my paragraph in my previous post while copying from notepad. Seeing as how I can't recall what I meant to say, I'll just leave it as an enigma for unwary readers.

Anyway, with Bistro Campagne right across the street, what else do we need to turn this neighborhood into the French District? I'm thinking a bakery and two more restaurants on the same block; network effect should take care of the rest. Come on, Chicago, don't let me down.

Independent George wrote:Anyway, with Bistro Campagne right across the street, what else do we need to turn this neighborhood into the French District? I'm thinking a bakery and two more restaurants on the same block; network effect should take care of the rest. Come on, Chicago, don't let me down.

What truly delicious irony that would be!

-jim

Bradford Phillips is leaving LM for the Pump Room

weinerjb wrote:Two small bobbles on the service front (which was overall good): (1) my father ordered a scotch, neat. the bill came and the restaurant had added an extra $2 because the neat pour contains more scotch. is this common? I had never seen it done before and found it odd.

It is not uncommon, but it isn't common enough that people aren't often surprised by this. I guess some places pour the same amount of liquid in the glass, ice or no, and others pour more when you order neat, and thus charge more.

I was on vacation when the news was posted here that Chef Brad was leaving LM so I was surprised when I got my Dish email from Chicago Magazine yesterday and read this interview with the new chef Justin Perdue. I'm glad for Brad but will miss him at LM.

Here's a link to the Dish article: http://www.chicagomag.com/Radar/Dish/July-2011/The-Thai-Menu-at-Next-Is-a-Party/