Fantastic news. Intro's early phase has been a bit more "slow & steady" than Next, but I can see the buzz picking up if they continue to attract terrific chefs & keep prices in check. It's a beautiful concept as it stands.

We had to delay our dinner there but now I'll just plan to go this month - and next. Neat to see this working!

Intro dinner tonight ... and it was a wonderful experience. Really hope folks who have not been get there before they shift since this menu was so very very good.

They have changed the potato course - I was disapponted to hear that until I had the new one which is the most lovely new asparagus lightly charred with rhubarb, pine nuts and an amazing bacon egg yold creamy sauce ... oh my oh my!

We went with standard pairings and were quite happy - even with the porter served with the steak - neither of us drink beer but that was perfect.

The service was also so good - the manager has been there since L2O and is shows in the way the whole room works and makes you so comfortable and somehow so happily relaxed while so well cared for .... what a success!

They mentioned they'll have some special events coming up around the Beard awards ...I can't wait to go back and to book for the next chef.

Erik Anderson's new menu debuts tonight - looking forward to trying it out soon:

http://www.scribd.com/doc/265319679/Intro-Menu

Wine pairings were much less with Jacobsen ... can't remember exactfigure but cheap compared to $65 - just noting. And no supplement either ... I wonder if this is the direction they are going or if it's chef dependent.

Siun wrote:Wine pairings were much less with Jacobsen ... can't remember exactfigure but cheap compared to $65 - just noting. And no supplement either ... I wonder if this is the direction they are going or if it's chef dependent.

There was a $35 wine pairing option with Chef Jacobsen if I recall the price correctly; there also was a more expensive option as well, so the pairing option with Chef Anderson is nearly double the price. Not too happy about that, I will almost certainly order beverages by the glass when I dine there next week. With the wines I would imagine it is not so much chef dependent, but perhaps the cost of the wines the person in charge of the pairings deems work best with the particular dishes. Hopefully they will add a less expensive pairing option; while I enjoy wine pairings I rarely partake when the cost of the pairing approaches the cost of the cuisine.

Chef Jacobsen did have a supplemental option the night I went, but was much less expensive than the current offering.

Any word on the new menu?

Have had three sets of friends go; one disliked - biggest complaint was virtually every course is a mushy texture. Other two sets enjoyed but did not sound wowed and indicated they left kind of hungry. I had ressies for last week but cancelled and am waiting for Chef to tweak the menu. He is way too talented to not be blowing it out of the park - unless he is having his hands tied somehow by Lettuce.

I went last night. The menu didn't "wow" or surprise me like the first, and it's indeed a fair bit less food (similar number of courses, but smaller/daintier portions).

That said, I left full (not stuffed), and it was one of the better-executed, better-priced meals I've had in the past couple years. Dining partner & I agreed that while the first menu (C.J.'s) was more about bold & surprising flavor combinations, this one was more about subtle, blended flavors & impeccable french technique.

The foie gras tart (2nd course) & pike boudin (3rd), for instance, were two of the better conceived & executed dishes I've had in a while. Neither left me thinking "I've never tried anything like that before" but both left me thinking "that was one of the most delicious dishes I've had in a long time."

The difference is perhaps similar to the difference between Girl & the goat and, say, Naha. Putting aside any perceived difference between the simple quality of the food (because I don't mean it this way) - hopefully you understand the style/technique contrast I'm getting at.

If you're suspicious about the menu or worried about getting your money's worth, I'd consider going earlier on an off-night. We had a 6:30PM Tuesday reservation, and only paid $75/person before Tax & Tip. I'd say it was worth every penny.

We had an excellent meal here the other night, from the cocktails (typically subtle tweaks on standard fare such as Negronis and Old Fashioneds) and wine pairings to the food itself, which reminded us, loosely, of Next's debut Paris menu minus the more traditional execution (if memory serves). Just high quality/service/presentation across the board. We did augment with a few dishes (we were told they've already gone from only one additional option to, on our night at least, I believe four, from Iberico ham to caviar to a duck served two ways), but even so, I think we would have gone home satisfied with just the five dishes on the menu.

The foie gras tart was inspired, like a more savory but no less rich slice of strawberry cheesecake.

The next two chefs in line to take a turn in the Lincoln Park restaurant both hail from Southern California, just like its opening chef who spent January through March in Chicago, C.J. Jacobson. First up starting on July 30 is Aaron Martinez, an Orange County native who most recently ran the kitchen at Oakland's tiny fine-dining restaurant Commis.

http://www.chicagobusiness.com/article/ ... mans-intro

Dave148 wrote:

The next two chefs in line to take a turn in the Lincoln Park restaurant both hail from Southern California, just like its opening chef who spent January through March in Chicago, C.J. Jacobson. First up starting on July 30 is Aaron Martinez, an Orange County native who most recently ran the kitchen at Oakland's tiny fine-dining restaurant Commis.

http://www.chicagobusiness.com/article/ ... mans-intro

From the Tribune (via a PR, no doubt):

Starting Oct. 22, Stephen Gillanders, a former winner of S. Pellegrino's "Almost Famous" culinary-student competition and currently executive chef of Jean-Georges Vongerichten's Jean-Georges Management in New York, will become Intro's fourth chef-in-residence, through Jan. 16.

=R=

I'd like to dine at Intro. I'm a solo diner.

Anyone interested in joining me or putting a table together?

Anyone been yet for the new Aaron Martinez menu?

Vettel enjoyed the new menu - I'll be checking it out next week & will report back as well:

http://www.chicagotribune.com/dining/re ... olumn.html

Last week, Stephen Gillanders took the helm at Intro. I ate dinner there last night and this is my report. I thought I might be the first to do so, but some guy named Vettel posted this on another website:

Intro review: 4th chef surprises with menu full of oohs and aahs

Anyway...

Last night we all loved our dinner at Intro and thought the food was outstanding. I really appreciated the subtle flavors Stephen weaves into the dishes. A perfect example is the beet dish pictured in the Tribune review; it was served over a mild vinaigrette that didn't overwhelm it, it was just perfect. Similarly, a side dish of brussels sprouts had a bit of spice (hotness) to them - not so much as to dominate, but rather, just enough to add an interesting layer to the flavor profile. We didn't try the steak, which Phil Vettel lauded, but I had the Mediterranean sea bass which had a lovely thin pain de mie crust on top of it. Desserts included a wonderful apple tart, a chocolate cake that was perhaps the only dish in the entire meal that wasn't a standout (it was okay but just not that unusual), and a banana budino (pudding) that I was afraid might have too much sweet banana flavor but turned out to be absolutely terrific, more mild than I had feared, and yet another example of just the right amount of flavor.

One of the interesting things about Intro under Gillanders is that he's the first to offer an a la carte menu rather than a tasting menu. Also, the prices are surprisingly reasonable, with entrees around $30. But it still has the same staff and kitchen and mostly the same contemporary décor as it did as L2O. The service is outstanding, a very well-trained staff that executes all the subtle things that great service places do. The noise level is pleasantly subdued (even though it was well over half full last night). So Intro seems like a "high-end restaurant with mid-level pricing", which is a great combination if you ask me.

One other tip: Don't order too much! The food on the menu is organized into these categories: "To Share" (basically appetizers), Appetizers, Mains, and Vegetables (basically side dishes), and there was a separate dessert menu. The four of us had three of the "to share" items, four more appetizers, four mains, three vegetables, and four desserts. Along with the amazing complimentary corn bread (the size and shape of madeleines), these 18 items were too much food, even for our group of enthusiastic eaters. We could have easily skipped the appetizers or the vegetables, or even both, and we would have been quite content.

This was my first meal at Intro, so I cannot compare it to the chefs that preceded Gillanders. But we absolutely loved the place, and will try to return while he is still running the kitchen.

nsxtasy wrote:Last week, Stephen Gillanders took the helm at Intro. I ate dinner there last night and this is my report. I thought I might be the first to do so, but some guy named Vettel posted this on another website:

Intro review: 4th chef surprises with menu full of oohs and aahs

Anyway...

Last night we all loved our dinner at Intro and thought the food was outstanding. I really appreciated the subtle flavors Stephen weaves into the dishes. A perfect example is the beet dish pictured in the Tribune review; it was served over a mild vinaigrette that didn't overwhelm it, it was just perfect. Similarly, a side dish of brussels sprouts had a bit of spice (hotness) to them - not so much as to dominate, but rather, just enough to add an interesting layer to the flavor profile. We didn't try the steak, which Phil Vettel lauded, but I had the Mediterranean sea bass which had a lovely thin pain de mie crust on top of it. Desserts included a wonderful apple tart, a chocolate cake that was perhaps the only dish in the entire meal that wasn't a standout (it was okay but just not that unusual), and a banana budino (pudding) that I was afraid might have too much sweet banana flavor but turned out to be absolutely terrific, more mild than I had feared, and yet another example of just the right amount of flavor.

One of the interesting things about Intro under Gillanders is that he's the first to offer an a la carte menu rather than a tasting menu. Also, the prices are surprisingly reasonable, with entrees around $30. But it still has the same staff and kitchen and mostly the same contemporary décor as it did as L2O. The service is outstanding, a very well-trained staff that executes all the subtle things that great service places do. The noise level is pleasantly subdued (even though it was well over half full last night). So Intro seems like a "high-end restaurant with mid-level pricing", which is a great combination if you ask me.

One other tip: Don't order too much! The food on the menu is organized into these categories: "To Share" (basically appetizers), Appetizers, Mains, and Vegetables (basically side dishes), and there was a separate dessert menu. The four of us had three of the "to share" items, four more appetizers, four mains, three vegetables, and four desserts. Along with the amazing complimentary corn bread (the size and shape of madeleines), these 18 items were too much food, even for our group of enthusiastic eaters. We could have easily skipped the appetizers or the vegetables, or even both, and we would have been quite content.

This was my first meal at Intro, so I cannot compare it to the chefs that preceded Gillanders. But we absolutely loved the place, and will try to return while he is still running the kitchen.

Thank you for your report! We were only at the second season of Intro, and enjoyed it, but are aware that each incarnation has a much different footprint (unlike Next, where the cuisine changes, but to me it feels like the same experience each time). We have a mid-December reservation for Chef Gillanders' creations, and appreciate your and Phil Vettel's insights.

Smassey wrote:We have a mid-December reservation for Chef Gillanders' creations...

1st weekend in Dec for Mrs Willie & I. Looking forward to it.

nsxtasy wrote:we absolutely loved the place, and will try to return while he is still running the kitchen.

We're going back next week! I can't wait to try the new lobster dish shown on their blog page!

nsxtasy wrote:

nsxtasy wrote:we absolutely loved the place, and will try to return while he is still running the kitchen.

We're going back next week! I can't wait to try the new lobster dish shown on their blog page!

I returned with friends a few nights ago, and it was once again outstanding. All the food was so good, and that lobster dish was the big hit of the evening! It's a great example of Gillanders's deft touch with the seasonings, having a sauce that's very tasty yet subtle so that it doesn't overpower the main ingredient, the lobster. And anyone who loves lobster will love this dish; the lobster is wonderfully moist and tender. Furthermore, the portion size is extremely generous; it's pretty much a whole baby lobster, served in chunks still in the shell but easy to pry out with no need for cracking or work of any kind. We loved that dish!!!

Mrs Willie & I dined at Intro last Friday night.

Started with a glass of rose cremant. The Madeleines are decadent as is the olive oil butter.

Our starter was the Tuna Tataki with Thai basil & kaffir lime, this was so refreshing and tuna was super high quality. A great starter.

For our two mains, we had the new lobster dish discussed upthread and the flatiron steak "Beef & Broccoli" described in Vettel's review, along with a side of mushrooms.

The Flatiron steak was cooked perfectly, too bad it had very little flavor.

... the lobster is wonderfully moist and tender. Furthermore, the portion size is extremely generous; it's pretty much a whole baby lobster, served in chunks still in the shell but easy to pry out with no need for cracking or work of any kind.

What a difference a day can make, sadly our lobster was overcooked and not moist. The overcooking led to the shell being burnt which then flavored the lobster meat with a burnt flavor, these shards of burnt shell fell into the sauce and were VERY bitter if mistakenly tasted. The celeriac was lost on us, this dish just did not work for us.

Service was good. The main courses just did not live up to the expectation we had imagined.

I believe we'll try Intro when there is a new chef but in the meantime there are always so many other venues to try in a city like Chicago.

Still haven't been, but even less encouraged now. There is very little interesting on the menu. I understood Intro was supposed to be a showcasing / inexpensive tasting menu. To think that the space was once L2o... With the question mark that this restaurant is, it would be much more frugal/wise to stop at Mon Ami Gabi or Maude's...

Come February, James Beard Foundation Award winner Jessica Largey will take over the kitchen at Intro Chicago as the rotating concept's fifth chef-in-residence and the restaurant's first woman at the helm.

http://chicago.eater.com/2015/12/11/991 ... argey-chef

Sushi restaurant to open within Lettuce Entertain You's Intro

http://www.chicagobusiness.com/article/ ... yous-intro

Intro Names Stephen Gillanders First Executive Chef

http://chicago.eater.com/2016/2/1/10880 ... utive-chef

Intro, Lettuce Entertain You's rotating concept restaurant in Lincoln Park, is going Korean with its new menu that starts tomorrow.

http://chicago.eater.com/2016/7/6/12105 ... chef-intel

'Iron Chef' protege Hisanobu Osaka headed to Intro

http://www.chicagotribune.com/dining/re ... story.html

I'm a little late in posting this, but I will be dining there next week, so I figured I would post my dinner with previous guest chef Jonah Reider. The executive chef is Stephen Gillanders, and since taking over, the food has been consistently excellent. Combine that with a beautiful room conducive to conversation, professional service and a BYOB policy on Sunday nights makes Intro one of my favorite restaurants in town.

Intro

Tomato with Herbs

Scallop Crudo

Roasted Carrot

Venison Tartar

Duck Confit

Roussanne and Pinot Noir

Hisanobu Osaka is the current visiting chef at Intro. For a group dinner, we enjoyed a tasting menu of Italian cuisine with Asian (primarily Japanese) ingredients. That is not a combination that would have occurred to me, but the food was spectacular! The kabocha squash, satsumaimo potatoes, and matsutake mushrooms had such a depth of flavor and the broth and sauces demonstrated a mastery of technique and balance. Get there soon as the current menu is only available until mid January.

Intro Italian Menu

hamachi crudo

tuna pizza

satsumaimo focaccia

roasted kabocha agnolotti

prime hanger steak

tiramisu

My meal at Intro for this Japanese-Italian menu was a little less successful - some big hits but also some big misses. We enjoyed the tuna pizza (with unagi sauce) shown in Frank's post. There was nothing particularly remarkable about it, but it was tasty. The biggest hits though were the roasted kabocha agnolotti with mushroom dashi (I couldn't stop eating it) and the sushi rice arancini with tobanjan aioli. The arancini were so crisp, light and delicious.

But as I noted, there were some big misses. The worst miss was the tomato rice cake risotto with hirame sashimi and sesame-wasabi broth. All those flavors mentioned, and the whole dish tasted of plain, salted white rice. Chicken saltimbocca with tonkatsu sauce had decent flavor, but the chicken was quite dry. Finally, the crust for the tempura calamari was just too thick and the sauce not particularly interesting.

For dessert, there was a decent cheesecake brulee. I recommend that over a special (coconut fritters) which offered very little coconut flavor. Overall, a mixed bag for us. Fortunately, service was terrific - one of the best waitresses I've had in Chicago.