For the first half of my birthday weekend celebrations, my wife surprised me with dinner at Goosefoot on Friday night. We'd considered going to celebrate last year, but it had just opened and we decided to wait for some reviews before dining there given the price. It subsequently was named best new restaurant by Chicago magazine, etc. and so I suspected it was where my wife had selected for this year. And it did not disappoint!

The food was fabulous, from the amuse to the final bite of chocolate-dipped gooseberry. The menu was fairly similar to the one covered by others in this thread from last winter. Course after course, the flavors, textures and presentation delighted. There wasn't a weaker one in the bunch, but the favorites were the chestnut soup, the loup de mer and duck (prepared similarly to the quail above with spiced beluga lentils / ginger / compressed apple).

Because we were a later seating (9pm) by the time we were into the later courses, service was winding down and chef Nugent came out into the dining room to make the rounds. But rather than the typical 15 second "thanks for coming, how was everything?" bit he stopped to chat with each remaining table for 15 minutes. He knew it was my birthday, and asked how we ended up choosing to celebrate there, and was honestly humbled that we'd chosen to dine with them. We chatted about how we'd met and he talked about how he'd met his wife, who is the hostess and who we also spoke with for a while. He gave us a whole explanation of how this had been their dream many years in the making , about their concept, why he finally decided to launch his own restaurant (inspired by death of his brother). The level of passion was so evident, and it was cool to hear how even though it was clearly his dream and vision how many times he complimented and fawned over his staff -- both the chefs in the kitchen and the servers out front. It's nice to see when a boss gives all involved their due.

Overall it was just an amazing evening and more than lived up to the high expectations!

Thanks for the report blipsman. I will say though that it's the seeming lack of substantial change in the menu that has kept me from returning. I'd be curious to hear if anyone was served a menu radically different from the opening menu.

BR wrote:Thanks for the report blipsman. I will say though that it's the seeming lack of substantial change in the menu that has kept me from returning. I'd be curious to hear if anyone was served a menu radically different from the opening menu.

I agree that that is the only negative aspect of Goosefoot. Out of all the restaurants I have been to if simply judging on taste of the food alone I think that Goosefoot ranks #1 in my book. The staff there is great and even with the price increase it is still a good value (especially factoring in the BYOB component), but I have dined there on four occasions (spread out about three to four months apart from one another) and the menu has only undergone minor changes. My wife is actually happy about this as she is a picky eater and loves every single course at Goosefoot, so for her she'd be happy if the menu never changed, but personally I like trying new dishes when I go back to a restaurant. As much as I love the menu they have, I really hope next time I dine there they have some significantly new dishes. Chef Nugent has so much talent that I would think that in 2013 he will introduce a lot of delicious new menu items. We shall see how events unfold; we are returning again in May.

JerryD wrote:About two months ago I checked Open Table to make a reservation at Goosefoot. Unable to find anything within "2.5 hours in the next 8 weeks" I called the restaurant directly and left my name and telephone.....no call back.

About two weeks ago, in advance of our upcoming anniversary, I called again. This time, my message included an inquiry about the restaurant's policy regarding getting a reservation based on cancellations......no call back.

A few days ago, I figured I'd give it one last shot. I even explained that nobody was calling back and guess what......no call back.

I have friends who have raved about their experience at Goosefoot.....I have read glowing reviews of LTHer's experience and was excited to try it. At this point, I am not so sure.

Has anyone else encountered these difficulties?

I had a reservation for December (that I made 2 months prior via telephone) and had to cancel due to an emergency. Since then I have tried via Opentable.com and have been unsuccessful. I have also left 3 messages and have no call backs. I wrote 2 days ago to their info email and again, no answer. I will try one more time and then I think I'll just give up.

Diane wrote:

JerryD wrote:About two months ago I checked Open Table to make a reservation at Goosefoot. Unable to find anything within "2.5 hours in the next 8 weeks" I called the restaurant directly and left my name and telephone.....no call back.

About two weeks ago, in advance of our upcoming anniversary, I called again. This time, my message included an inquiry about the restaurant's policy regarding getting a reservation based on cancellations......no call back.

A few days ago, I figured I'd give it one last shot. I even explained that nobody was calling back and guess what......no call back.

I have friends who have raved about their experience at Goosefoot.....I have read glowing reviews of LTHer's experience and was excited to try it. At this point, I am not so sure.

Has anyone else encountered these difficulties?

I had a reservation for December (that I made 2 months prior via telephone) and had to cancel due to an emergency. Since then I have tried via Opentable.com and have been unsuccessful. I have also left 3 messages and have no call backs. I wrote 2 days ago to their info email and again, no answer. I will try one more time and then I think I'll just give up.

They went on vacation in early January for a week (or perhaps two), so that might account for the issue. You're definitely better off calling, as they've got such a backlog right now that OpenTable is practically a waste. I recommend calling during service hours, as Nina is usually there working the front of the house.

John Danza wrote:

Diane wrote:

JerryD wrote:About two months ago I checked Open Table to make a reservation at Goosefoot. Unable to find anything within "2.5 hours in the next 8 weeks" I called the restaurant directly and left my name and telephone.....no call back.

About two weeks ago, in advance of our upcoming anniversary, I called again. This time, my message included an inquiry about the restaurant's policy regarding getting a reservation based on cancellations......no call back.

A few days ago, I figured I'd give it one last shot. I even explained that nobody was calling back and guess what......no call back.

I have friends who have raved about their experience at Goosefoot.....I have read glowing reviews of LTHer's experience and was excited to try it. At this point, I am not so sure.

Has anyone else encountered these difficulties?

I had a reservation for December (that I made 2 months prior via telephone) and had to cancel due to an emergency. Since then I have tried via Opentable.com and have been unsuccessful. I have also left 3 messages and have no call backs. I wrote 2 days ago to their info email and again, no answer. I will try one more time and then I think I'll just give up.

They went on vacation in early January for a week (or perhaps two), so that might account for the issue. You're definitely better off calling, as they've got such a backlog right now that OpenTable is practically a waste. I recommend calling during service hours, as Nina is usually there working the front of the house.

Thanks John. I'll try the phone.

If you stay up until midnight you can book via Open Table; at midnight they open up the next date that is 60 days out. So long as that date is not a Sunday or Monday (they are closed those days) at midnight there are usually a few spots for that day on Open Table. If you wait until morning though, they often are gone. Most seating is for 2 or 4, so if you have a party larger than 4 then Open Table may not work out. It is definitely worth the effort to book a reservation as the meal is absolutely fantastic and the staff at Goosefoot is really warm and friendly.

I watched Opentable every night at midnight for a week straight (coming to town in March) and never saw a seat open, and when I call it basically just gives me the runaround until it tells me to go to Opentable. Guess I'll try during service hours, but Grace was a MUCH simpler reservation.

uhockey wrote:I watched Opentable every night at midnight for a week straight (coming to town in March) and never saw a seat open, and when I call it basically just gives me the runaround until it tells me to go to Opentable. Guess I'll try during service hours, but Grace was a MUCH simpler reservation.

Was it midnight Chicago time when you were trying? If it is a weekend you are trying to book, sometimes those do book up in advance prior to the 60 day timetable reservations are released to Open Table. Weeknights most of the times I have checked right at midnight there has been a handful of tables available.

Hopefully you are able to score a table; Goosefoot is such a great venue. Glad you are trying Grace; was just there last weekend and loved the meal and experience. Grace is larger and much higher pricepoint than Goosefoot, so tables are significantly easier to book - at least for weeknights.

Gonzo70 wrote:Grace is larger and much higher pricepoint than Goosefoot, so tables are significantly easier to book - at least for weeknights.

That's true of the food menus (currently $195 vs $115, IIRC, although Goosefoot was less when I ate there a year ago), and the disparity grows even further when you take into account Goosefoot's BYO feature.

nsxtasy wrote:

Gonzo70 wrote:Grace is larger and much higher pricepoint than Goosefoot, so tables are significantly easier to book - at least for weeknights.

That's true of the food menus (currently $195 vs $115, IIRC, although Goosefoot was less when I ate there a year ago), and the disparity grows even further when you take into account Goosefoot's BYO feature.

Close, $185 for Grace. So factoring in the BYOB aspect of Goosefoot, a dinner at Grace is generally going to be more than double dining at Goosefoot. I think that is a big factor in the relative ease of scoring a reservation at Grace versus Goosefoot. Both are top notch venues though in my book (among my five favorite restaurants in Chicago).

Golden beet amuse

lobster / scallop / licorice root / curry

shrimp / preserved garlic / rosemary

chestnut soup / alba mushroom /potato / rosemary

loup de mer / leek / yuzu

duck breast / spiced beluga lentils /ginger / compressed apple

angus beef / heirloom carrots / goosefoot / cumin / shallot jus

detail of carrot

crispy goats milk cheese / lemon balm / red pepper / balsamic

pear / armagnac / cassla / pine

chocolate / passion fruit / coconut / ice wine

Very much enjoyed the meal only a slight issue with the fish being a touch over cooked (hard not to with the portion size they are using)

Great photos as always Mel. I'm glad to see that Chris is varying the menu a bit. All the courses look pretty yummy. Looks like it's time for a return trip.

Wonderful pictures! Thanks for sharing them. Curious how the carrot dish was; that is new since my last meal at Goosefoot and looks amazing. What were your impressions of that dish? Chef Nugent has such beautiful plating (and everything always tastes as good or even better than it looks).

The detail of carrot was with the beef, at least it was as of last Friday.

Carrots, so hot right now.

Bspar wrote:The detail of carrot was with the beef, at least it was as of last Friday.

Carrots, so hot right now.

P
Yep, it was so pretty, it needed it's own shot.
Quite tasty as well.



(I get all my food descriptors from Check Please)

Gonzo70 wrote:Curious how the carrot dish was; that is new since my last meal at Goosefoot and looks amazing.

Actually, it's not new. That's virtually the same (if not the exact same) carrot dish myself and others were served in December 2011 and even well into 2012. You can tell this by comparing mhill95149's pictures on the first page of this thread and incite's pictures on page 2, with mhill95149's latest pictures. In fact, the vast majority of the courses look and sound very much the same (particularly if you ignore a protein sub here and there) as when Goosefoot opened. And therein lies the reason I have not returned. While I may return to my favorite burger/steak joint repeatedly, I don't care to keep eating the exact same $100+ tasting menu, even though I enjoyed it immensely. I must say that I'm confused how a chef as talented as Nugent can be so content to cook virtually the same menu for more than a year.

At the risk of appearing churlish, I'll agree the pictures are fabulous. But a few words about the food would really be welcome, too. Thanks.

BR wrote:

Gonzo70 wrote:Curious how the carrot dish was; that is new since my last meal at Goosefoot and looks amazing.

Actually, it's not new. That's virtually the same (if not the exact same) carrot dish myself and others were served in December 2011 and even well into 2012. You can tell this by comparing mhill95149's pictures on the first page of this thread and incite's pictures on page 2, with mhill95149's latest pictures. In fact, the vast majority of the courses look and sound very much the same (particularly if you ignore a protein sub here and there) as when Goosefoot opened. And therein lies the reason I have not returned. While I may return to my favorite burger/steak joint repeatedly, I don't care to keep eating the exact same $100+ tasting menu, even though I enjoyed it immensely. I must say that I'm confused how a chef as talented as Nugent can be so content to cook virtually the same menu for more than a year.

Well said.

Gypsy Boy wrote:At the risk of appearing churlish.

Oh, no risk of that.....



How about this, each of us make the contribution we can and we leave it at that?

To me, this thread has a bit of everything.... Great commentary, great images & snarky comments that add little to the discussion.

mhill95149 wrote:

Gypsy Boy wrote:At the risk of appearing churlish.

Oh, no risk of that.....



How about this, each of us make the contribution we can and we leave it at that?

To me, this thread has a bit of everything.... Great commentary, great images & snarky comments that add little to the discussion.

Actually, no snark intended. Really. I (thought I) recalled some reviews you had written in the past that I found perceptive and trenchant. I am really interested in knowing what people think about Goosefoot and so was very much looking forward to hearing what you had to say. Honest!

I too fine the lack of change somewhat concerning. Everything is beautiful and cooked perfectly (though my fish was a bit over). I'd like to see more vegetables used creatively and maybe fewer courses that feature micro-greens as garnish. I don't mind that the 12 course is basically vaporware at this point, I'm not sure I would have ordered it anyway. Service was very well done, never really noticed the attention which in my opinion is how it should be at restaurants of this calibre.

mhill95149 wrote:I too fine the lack of change somewhat concerning. Everything is beautiful and cooked perfectly (though my fish was a bit over). I'd like to see more vegetables used creatively and maybe fewer courses that feature micro-greens as garnish. I don't mind that the 12 course is basically vaporware at this point, I'm not sure I would have ordered it anyway. Service was very well done, never really noticed the attention which in my opinion is how it should be at restaurants of this calibre.

I have to agree Mel. I like Chris a lot and think he's a great chef. But the lack of change is really troubling. There are so many seasonal ingredients that have come to the forefront over the past several years. I don't understand the lack of using them.

They told me everything should be different by summer. I really hope so, because I am really looking forward to going back.

John Danza wrote:

mhill95149 wrote:I too fine the lack of change somewhat concerning. Everything is beautiful and cooked perfectly (though my fish was a bit over). I'd like to see more vegetables used creatively and maybe fewer courses that feature micro-greens as garnish. I don't mind that the 12 course is basically Malvern dentist at this point, I'm not sure I would have ordered it anyway. was very well done, never really noticed the attention which in my opinion is how it should be at restaurants of this.

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I have to agree Mel. I like Chris a lot and think he's a great chef. But the lack of change is really troubling. There are so many seasonal ingredients that have come to the forefront over the past several years. I don't understand the lack of using them.

You summed up my only issues pretty much perfectly.
I have visited several times and noticed very little change across the menu in the interim between visits. The food itself is, frankly, fantastic. But you can't underestimate the power of change, especially combined with seasonal ingredients which often are not only better at certain times of the year but also psychologically connected to these seasons as well.

I had another really enjoyable dinner at Goosefoot this past weekend. Wonderful service and everything was executed flawlessly as usual. There is good news in that five courses have changed since mhill posted photos: The soup course (now asparagus based), the duck course (now a farm egg with morel mushroom), the beef course (now venison), the cheese course (now Roquefort) and the first dessert (now apricot based). The soup, venison and apricot dessert however all look kind of like the dishes they replaced, just have different principle ingredients - whereas the farm egg and new cheese course are really creative and completely different (the cheese course is beautiful). As reservations are so difficult we ended up booking for a few months down the road on our way out.

New Cheese Course:

Hi everyone,

My family is going to Goosefoot for the first time this Friday. As for wine pairings, I could use a little help, especially on the bottle of sparkling wine. The Goosefoot website suggests Blanc de Noirs, which I have no experience with. (On the phone, they were a bit more general: Goosefoot suggested sparkling, followed by White Bordeaux, then Cabernet or Bordeaux. Port or sparkling to finish.) We tend to like champagne with body, even a bit of fruit, but low sweetness.

We're headed to Wine Discount Center on Elston later today, but wondered if anyone could chime in with any of their recommendations. Say, ~$25-30?

Any other tips?

Thanks.

Wine Discount has a couple of excellent white wines on their website, both under $20, that would go well with a variety of food:

Pinon Vouvray "Les Trois Argiles" 2010 (Loire white)

Correggia Roero Arneis 2011 (Piedmont white)

TomInSkokie wrote:Wine Discount has a couple of excellent white wines on their website, both under $20, that would go well with a variety of food:

Pinon Vouvray "Les Trois Argiles" 2010 (Loire white)

Correggia Roero Arneis 2011 (Piedmont white)

Thanks. We'll be sure to check those out. If anyone has any other suggestions (especially sparkling), fire away.

rtb178 wrote:Hi everyone,

My family is going to Goosefoot for the first time this Friday. As for wine pairings, I could use a little help, especially on the bottle of sparkling wine. The Goosefoot website suggests Blanc de Noirs, which I have no experience with. (On the phone, they were a bit more general: Goosefoot suggested sparkling, followed by White Bordeaux, then Cabernet or Bordeaux. Port or sparkling to finish.) We tend to like champagne with body, even a bit of fruit, but low sweetness.

We're headed to Wine Discount Center on Elston later today, but wondered if anyone could chime in with any of their recommendations. Say, ~$25-30?

Any other tips?

Thanks.

Blanc de Noir is a sparkling wine made with dark/red grapes. This is my favorite type of Champagne also. You shouldn't have any problem find a good one.