Last weekend while the forum was celebrating Le Select's birthday in a crowded place with warm weather and great restaurants, we were celebrating my wife's birthday in a place with similar characteristics -- Chicago.
We had three great restaurant meals: at Graham Elliott, L2O, and MK. Each was special, but I must say that L20 ranks with the best dining I have experienced. Every detail of the experience has been thought through from the serene decor, the elegant zen-like ambience, the spacing of the tables and the seating arrangements, the setting of the plates and silverware for the courses, the service, the presentation and plating of the dishes, the flow of courses offered by the menu, even the dramatic effect of some unexpected dishes -- perfection!
Chatting with our server about how impressed we were during the long meal resulted in an invitation to tour the kitchen. This perfection was evident there as well -- spotless, professional, unhurried, well-prepared and well-organized. They made it seem effortless.
My fluke starter:
When our seared foie gras course came, we were presented with a huge cylinder of cotton candy which made us first think WTF and then made us both laugh out loud. After piercing the walls, though, the playfulness and the genius of the dish became apparent as the sweetness of the candy, the savoriness of the toppings and the fatty foie gras blended perfectly.
I have one more photo of the Lobster Americain which my wife had.
Chef Laurent Gras and the management and staff have created something extraodinarily special, delicious and entertaining here.
We had three great restaurant meals: at Graham Elliott, L2O, and MK. Each was special, but I must say that L20 ranks with the best dining I have experienced. Every detail of the experience has been thought through from the serene decor, the elegant zen-like ambience, the spacing of the tables and the seating arrangements, the setting of the plates and silverware for the courses, the service, the presentation and plating of the dishes, the flow of courses offered by the menu, even the dramatic effect of some unexpected dishes -- perfection!
Chatting with our server about how impressed we were during the long meal resulted in an invitation to tour the kitchen. This perfection was evident there as well -- spotless, professional, unhurried, well-prepared and well-organized. They made it seem effortless.
My fluke starter:
When our seared foie gras course came, we were presented with a huge cylinder of cotton candy which made us first think WTF and then made us both laugh out loud. After piercing the walls, though, the playfulness and the genius of the dish became apparent as the sweetness of the candy, the savoriness of the toppings and the fatty foie gras blended perfectly.
I have one more photo of the Lobster Americain which my wife had.
Chef Laurent Gras and the management and staff have created something extraodinarily special, delicious and entertaining here.