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Heading to Tru tonight

post #1 of 8
9/5/09 at 2:58pm
Thread Starter 
Heading to Tru tonight guys and gals. Who has been there and how was it?
Thanks,

Nicko 
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post #2 of 8
9/6/09 at 8:45am
I work close by that restaurant. Looks way too fancy-shmancy and trendy for me. What did you order? I see they had foie gras on the menu. I thought that was banned in Chicago?
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post #3 of 8
9/6/09 at 9:38am
No, Kristen. The ban, which was universally ignored, was later recinded.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 8
9/6/09 at 11:45am
A former instructor of mine used to be a Sous Chef there.

I think he said they pay like $300/week to get their caviar staircases buffed and polished for service.

Hope you enjoyed your meal, cannot afford to eat there anytime soon
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post #5 of 8
9/6/09 at 1:49pm
Hi Nicko,

How was the meal?


I recently posted a few thoughts I had after trying the dessert tasting at Tru, just a couple of weeks ago. I really had a great time and the flavors of the desserts/mixed drinks were really something to be experienced. I believe that it's restaurants like this that really set themselves apart from other places with good food in Chicago.

I also can't help but mention how welcome they made my buddy and I feel welcome, despite being under dressed in shorts (albeit nice shorts).

Hope you had a nice experience!
dan

Enjoy the Food!

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post #6 of 8
9/7/09 at 8:31am
Thread Starter 
So my wife was daring and ordered the beef tar tar. I though this was one of the coolest presentations I have seen. Technically it looks quite challenging.


From Tru. prime beef tartare, parmesan, trufe, golden egg. The raw egg yolk was wrapped in gold leaf.



Overall the meal was excellent. This was my fourth time to Tru (on two occasions previously I went with ChefTalkers) and the food is always excellent. What I was disappointed to find out was the bar at TRU is gone and it is now casual seating. As we left there was a couple with the man in shorts and the woman in a tank top with a baby carrier and an infant.

Just seemed weird to be at such a high level restaurant and see a small infant.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
Reply
post #7 of 8
9/7/09 at 8:33am
Thread Starter 
This is incorrect by the way. It was not ignored as a matter of act for many months it was odd not to see foie gras on menus in Chicago. Many restaurants actually had farewell to foie gras menus which featured nothing but foie gras.

The whole thing was short lived but there was a time where you couldn't get foie gras in Chicago. Kind of like during prohibition.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
Reply
post #8 of 8
9/7/09 at 9:54am
>Kind of like during prohibition. <

Exactly like during prohibition. Foie Gras was about as absent from Chicago restaurants during the ban as alcohol was during prohibition.

There even were restaurants who normally do not have it on the menu who were selling it. Or, rather, who had it available, but not for sale because of the ruling. You ever been to a place, for instance, that offered $75 crackers, served with a free side of foie gras?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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