Seared Foie Gras on a Sunday

Going to be meeting some friends in town for Memorial day and they are from Cali, so they obviously want what they cannot have: Foie Gras, seared

So where will do a good job with a seared foie gras and have a good overall meal, and it has to be Sunday night May 26th - price range is not an issue - we would have done Alinea if we had planned it out better, but unless we get lucky with a day of table that will not happen - I had considered L20 but they can probably get something similar at Providence in Cali so that wouldn't make a lot of sense

Thanks for any suggestions
D

I would highly recommend GNR Award Winner Nightwood. viewtopic.php?f=28&t=36913. Call ahead to make sure it will be on the menu that day.

I'd probably start with this one (http://chicago.grubstreet.com/2012/06/chicago-foie-gras-slideshow-california-ban.html#photo=10x00016. I've done it --it's ridiculously good. I had it before Koren Grieveson left but it's certainly (DEFINITELY) worth asking about. If not, there are a number of other options (though a few are, sadly, no longer with us--RIP Premise, Ria and Next is no longer offering that menu of course) in this article--maybe enough to make up an entire full-day tour!

Sounds like a worthy quest! Look forward to hearing where you end up.

The preparation of seared foie gras at Henri, on Michigan Avenue, is one of the best in the city.

Thanks for that Grub Street Link it is very helpful:

Longman and Eagle was on my radar already, but they don't take reso's - so on a Sunday if we went between 5-530 on a holiday weekend will we have a long wait there or should we be able to slide right in?

Naha looks good as well, seems like an interesting menu

For Henri, is the chef's tasting menu foie the same as the foie you order ala carte, and is it better to go tasting menu there or a la carte

EPIC looked more like Mastro's kind of a club restaurant, which is a fun time but we have plenty of those in Scottsdale

Tavernita looked interesting but I do not prefer foie mousse and the thread on here sounded like it was just so so on some of the food, and that all things being equal Longman and Eagle was a better spot - and had an equal or better cocktail program

Yusho - will make it there sometime, but not this trip

1) If we had to pick Naha or Henri, which is the better spot?

2) The winner of question one vs Longman and Eagle, same question

EDIT: Naha is closed Sundays (which seems to be a theme for many places) so it would be Henri or Longman and Eagle - depending on the non reservation system I would think, unless there is another option I am missing


The Mrs was to Avec last time she was in town and liked it, however I would like to try someplace different...I don't see the foie on the menu and it is a requirement of the evening so I cannot take a chance it is not on there for the day - We went to Blackbird last time we both went to Chicago and going to Publican this time (and ended up at Big Star for cocktails because Violet Hour was packed), so figure should spread the wealth around

Nightwood looks and sounds terrific and will be on my radar for next trip

This trip we have Publican (have never been) Andy's Thai Kitchen and then this dinner and probably a Vietnamese spot for lunch Monday (who has the best pho or Bun Thit Nuong, oh and a good bun bao (ok getting side tracked!) - we have pretty good choices for Vietnamese in Phx but not like LA, but we try a new spot every time we are in Chicago, and I like the Viet bakeries)

stevez wrote:I would highly recommend GNR Award Winner Nightwood.

Nightwood is not open for dinner on Sundays.

stevez wrote:Call ahead to make sure it will be on the menu that day.

That's good advice no matter where you decide to go.

Dapuma wrote:1) If we had to pick Naha or Henri, which is the better spot?

Naha. Naha is thoroughly excellent, as good as many of the very best high-end restaurants in Chicago, yet it's less expensive than those (not inexpensive, but not in the stratosphere) and not as formal (jackets NOT required). Too bad about them not being open on Sundays.

Owner-chef of Naha (and James Beard Award winner) Carrie Nahabedian, just this week opened Brindille, a more French-focused restaurant, and yes it too has foie gras on the menu, which you can view here. And unlike Chef's other restaurant, Brindille is open on Sundays starting a week from today. Brindille isn't on Opentable but you can make reservations on the restaurant's own website at brindille-chicago.com.

Dapuma wrote:2) The winner of question one vs Longman and Eagle, same question

I would choose Naha or Brindille or Henri over Longman & Eagle, based on better food (and the fact that the first three accept reservations also pushes the choice in the same direction).

I have not yet eaten at Brindille, but based on my dinners at Naha, that's where I'd go for foie gras on a Sunday. (Actually, my top choice for foie gras on a Sunday would be Michael in north suburban Winnetka, but I assume from your post that you'll be staying in the city and wouldn't want to travel 20 miles north to Michael.)

Just to be clear, the foie at Avec is a whole lobe--and must be pre-ordered I think--I certainly wouldn't go looking for it without calling first. The one time we did it it was booked in advance. And amazing.

I've never been a Naha fan but others love it. To me, Longman & Eagle is more fun. Another option for checking who is serving the dish AND open on Sundays would be menupages. Great resource.

boudreaulicious wrote:Another option for checking who is serving the dish AND open on Sundays would be menupages.

I've found that the menus and hours on the menupages website are often rather old and not kept as current as the ones on the restaurants' own websites. Of course, most restaurants change their menus frequently, and most also offer daily specials, so it's not unusual to encounter a menu that's entirely different from the one on either website.

Phone the restaurant no more than a few days beforehand if you want to be absolutely certain that they are serving foie gras (and ask to verify that it's a hot seared preparation rather than a torchon or other cold dish, assuming that's what you're looking for). It also wouldn't hurt to mention the dish when making your reservation (in the comments on Opentable, or over the phone) (EDIT - and you should be making the reservation well in advance, not waiting until a few days beforehand when you call about the foie gras).

nsxtasy wrote:Phone the restaurant no more than a few days beforehand if you want to be absolutely certain that they are serving foie gras.

This really won't work if you're planning on visiting a very popular restaurant - you'll likely end up finding out that yes, foie gras is served, but no, reservation are no longer available.

BR wrote:

nsxtasy wrote:Phone the restaurant no more than a few days beforehand if you want to be absolutely certain that they are serving foie gras.

This really won't work if you're planning on visiting a very popular restaurant - you'll likely end up finding out that yes, foie gras is served, but no, reservation are no longer available.

You misinterpret what I said, by erroneously assuming that I was advising waiting until then to make reservations. Although I didn't state it explicitly (and have since edited my post to add such wording), what I meant was:

Make your reservation well in advance, and then phone the restaurant no more than a few days beforehand if you want to be absolutely certain that they will be serving foie gras that evening.

Dapuma wrote:For Henri, is the chef's tasting menu foie the same as the foie you order ala carte, and is it better to go tasting menu there or a la carte

It was a different preparation last May when we had the tasting menu... and as a matter of fact, the courses weren't even identified on the menu like they are now.

It's Foie Gras week at Bistro Bordeaux.

Bistro Bordeaux wrote:Join us, Monday April 22nd - Sunday April 28th for our four course FOIE GRAS DINNER, By Excutive Chef Michael Gottlieb

Bistro Bordeaux
618 Church St.
Evanston, IL
(847) 424-1483

Unfortunatly we won't be there until Memorial Day weekend so no foie gras week

The couple questions I do have is
1) For Longman and Eagle: party of 4, if we hit it at 5-530 are we going to get initial seating or going to wait on a Sunday (considering it is holiday)

Nxtasy (same from CH I am assuming hello) Brindelle looks great, I see that they don't show a cocktail list online but it appears they will have one which is great:
http://www.thrillist.com/eat/chicago/ri ... /brindille

anyone have a full cocktail list to check out? The Naha one or two that peaked my interest - Henri seems to have some good reviews about their bar as well but the food seems to have a few mixed reviews

Naha seemed to have better overall food approval on the forum, is that the general opinion? I am assuming the new spot will be good as it is manned by the former sous chef of Naha

I guess the determination is if Henri or Brindelle will have seared foie on the menu...are these places changing the menu daily weekly monthly? Just to try to confirm what is on offer, can always use Longman as backup

Dapuma wrote:1) For Longman and Eagle: party of 4, if we hit it at 5-530 are we going to get initial seating or going to wait on a Sunday (considering it is holiday)

I don't think anyone can tell you for sure. Waits can vary from one week to another. Weather can play a factor. (L&E has a large outdoor patio, but if it's raining, their seating capacity is reduced, although rain can also affect demand.) And a holiday can make waits longer OR shorter. So it's something of a crapshoot, no way to be sure.

Dapuma wrote:For Longman and Eagle: party of 4, if we hit it at 5-530 are we going to get initial seating or going to wait on a Sunday (considering it is holiday)

I've only been to L&E a couple times, arriving ~4:45 pm both times (and both on Sundays, I think). In my experience, they don't seat the entire room at once, presumably to avoid slamming the kitchen and the servers. So even if you arrive before the dinner seating begins, you may have a wait. I'd actually assume that if you don't arrive until 5:30 you might find yourself waiting until the entire room has turned over. But again, I have limited experience here.

The whole foie lobe has not been on the menu at avec for quite some time, unless I just happen to go there on the times it's not on the menu. Seems to have disappeared well over a year ago.

queequeg's_steak wrote:The whole foie lobe has not been on the menu at avec for quite some time, unless I just happen to go there on the times it's not on the menu. Seems to have disappeared well over a year ago.

I was under the impression that it was a special order thing...

boudreaulicious wrote:

queequeg's_steak wrote:The whole foie lobe has not been on the menu at avec for quite some time, unless I just happen to go there on the times it's not on the menu. Seems to have disappeared well over a year ago.

I was under the impression that it was a special order thing...

No, they took it off the menu when Koren left and I believe they replaced it with a gigantic steak.

Has anyone been to Brindelle yet? If so did they get the foie or see the foie and know if the current preparation is hot or cold? And or anyone with a sneak peak at Henri's preparation for May for their foie?

How often does Henri change their menu? Is it monthly or weekly?

Brindelle is closed on Sunday's they are only open this Sunday for restaurant week FYI

So it looks like it is down to Henri or Longman and Eagle

Per Ronnie's post earlier today, Brian Runge, formerly of Graham Elliott and Premise, is now running the kitchen at L&E--he's a talented guy so that should mean good things for the food there.

Dapuma wrote:Unfortunatly we won't be there until Memorial Day weekend so no foie gras week

The couple questions I do have is
1) For Longman and Eagle: party of 4, if we hit it at 5-530 are we going to get initial seating or going to wait on a Sunday (considering it is holiday)

On a recent Sunday, we arrived at 5:30 with a party of 4 and were seated immediately with over half the tables still empty. Filled in within the hour. YMMV.

Dapuma wrote:Brindelle is closed on Sunday's they are only open this Sunday for restaurant week FYI

If they're only open this Sunday, it's for Mother's Day. (Restaurant Week is in winter.)

They are open for the NRA show (yum yum, not bang bang) on the 19th.

spinynorman99 wrote:

Dapuma wrote:Unfortunatly we won't be there until Memorial Day weekend so no foie gras week

The couple questions I do have is
1) For Longman and Eagle: party of 4, if we hit it at 5-530 are we going to get initial seating or going to wait on a Sunday (considering it is holiday)

On a recent Sunday, we arrived at 5:30 with a party of 4 and were seated immediately with over half the tables still empty. Filled in within the hour. YMMV.

And their current foie gras offering is seared and served with French toast and carrot puree. Delicious (as always).

Thanks for the updates, does Henri change their menu on a weekly basis or monthly ? Wasn't sure when I should call them to see what their preparation is?

Call Henri...It's obvious that it is very important to you and your question has been asked, but not answered. However...

I can't help but thinking that you're going about this wrong way. I feel that way because it (to me) feels crazy that you'd choose between Henri and Longman for dinner. It's like saying that you want a car, but it has to be a Camaro or a Toyota Avalon. They are totally different. If it were me, I wouldn't limit the universe of restaurants to consider based upon their preparation of foie, but on their existence of foie. If I were to eat every foie preparation in the city, I'd be surprised if more than 2 of the best 10 would be seared rather than torchoned, moussed or terrined. Furthermore, if you identify a restaurant that you'd like to go to, but their foie preparation isn't seared, you could call the restaurant and ask if they could make it for you (it seems cost isn't an object for you.) I'm sure many restaurants (on a Sunday) would be interested/excited to make a special foie tasting for folks from California. Lastly, you can pick up a lobe at PQM (Publican Quality Meats) and send it back to CA with your friends. Seared foie isn't that difficult to make.

I realize that they are not even close to similar places, styles, or price points, however I am satisfying a specific request - so it needs to be seared Foie and everything else is left to my discretion

Therefore I am trying to find the best place for our group - I will be doing Publican and Violet Hour (not in that order ) the day before, and our friends are part of a wedding group that is going to be at G & G the evening beforehand - so I am trying to decide what will be a better option for the group that Sunday

If I had the flexibility to shuffle things around I would have picked Brindelle and moved everything to Saturday but alas it is not to be, next time

Most places that have Foie are not open Sundays - which seems to be a theme for high end resto's in Chicago, which is strange because in Phoenix almost every high end place does Sunday evening dinner, but many do not do Monday and / or Tuesday

milz50 wrote:Call Henri...It's obvious that it is very important to you and your question has been asked, but not answered. However...

I can't help but thinking that you're going about this wrong way. I feel that way because it (to me) feels crazy that you'd choose between Henri and Longman for dinner. It's like saying that you want a car, but it has to be a Camaro or a Toyota Avalon. They are totally different. If it were me, I wouldn't limit the universe of restaurants to consider based upon their preparation of foie, but on their existence of foie. If I were to eat every foie preparation in the city, I'd be surprised if more than 2 of the best 10 would be seared rather than torchoned, moussed or terrined. Furthermore, if you identify a restaurant that you'd like to go to, but their foie preparation isn't seared, you could call the restaurant and ask if they could make it for you (it seems cost isn't an object for you.) I'm sure many restaurants (on a Sunday) would be interested/excited to make a special foie tasting for folks from California. Lastly, you can pick up a lobe at PQM (Publican Quality Meats) and send it back to CA with your friends. Seared foie isn't that difficult to make.

Now that it is close to time for the trip I made a phone call to Henri

The Foie Gras for the a la carte app - comes with seared foie gras and the mousse foie gras

The Foie Gras for the tasting menu is the Mousse only

So it sounds like Henri will work and we will be ordering a la carte for dinner

Is there anything that is do not miss there since we are not going with the tasting menu?

Frankly, I'm a bit reticent to offer more advice as I feel you dismissed some of my prior suggestions, but if you are a caviar fan then take a look at their offerings. Last Friday they introduced their create your own caviar menu (a la Tru). They have several from which to choose (in either 15 or 30 gram increments).