Free Rein
Free Rein
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Free Rein
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Post #1 - November 26th, 2018, 1:24 pmI still miss GreenRiver. The food of chef Aaron Lirette was so good, and so beautifully presented. When I heard he would be the executive chef of Free Rein, I resolved to go as soon as the opportunity presented itself. I met a friend for brunch, and ordered the lox platter. Toast, creme fraiche, pickled shallots and capers accompanied deeply flavorful smoked salmon. Soft boiled eggs and toast is a favorite combination from childhood. Here the eggs are poached, and that, combined with the rest of the components on the plate made for a delicious meal. I can’t wait to go back for dinner.
Free Rein
224 N Michigan Ave.
Chicago, IL
312.334.6700
Reservations via OpenTableLox Platter
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Post #2 - December 12th, 2018, 10:36 pmThey know their way around an omelette, too, although when I was there a few months back, there wasn't much choice (only an omelette aux fines herbes on the menu), and it was, for my taste. a bit too heavy on the tarragon; but otherwise juicy and well-made, and not like the dry crepe-like versions I've been getting at so many Chicago restaurants lately."The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
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Post #3 - February 19th, 2019, 2:51 pmAaron Lirette has departed Free Rein inside the St. Jane Hotel
https://chicago.eater.com/2019/2/19/182 ... helin-starNever order barbecue in a place that also serves quiche - Lewis Grizzard