Two notable chefs team up at cool new spot
HOT PLATE
Reason to go: Guests, be prepared for the unexpected. Perennial, which is the perfect name for the classy but comfortable eatery, is cool and trendy but not in the same "I'm bored with cool and trendy" way as other restaurants.
The Lincoln Park stop, located in the Strand hotel, offers great food from one of the city's up-and-coming culinary stars. Executive chef Giuseppe Tentori, also of Boka, was named as one of 2008 Food & Wine's best new chefs, and noted pastry chef Ryan Poli have the kitchen duties under control. The dining room is comfortable, the atmosphere inviting and the location great.
Dishes might sound familiar but definitely are a creation all on Tentori's own, including the wild mushrooms, braised short ribs, tarragon sabayon and sea scallop au gratin, which is colorful, artfully arranged and dee-lish, $23.
The New York strip steak, toasted garlic spinach puree, bleu cheese fondue and shallot rings deserves praise as well, $32.
Who can resist sweets? Dessert from Poli, formerly of Butter, is worth the trip, especially the Bananas & Rum: rum cake, caramelized bananas and vanilla rum ice cream, $7.
For wine lovers the restaurant offers a special feature, which is actually one of its "cool" elements, a list compiled by chefs and other noted Chicagoans of their favorite reserve. Selections include Bill Kim, Le Lan, Flowers Pinot Noir; 2008 James Beard-winner Grant Achatz, Alinea, '90 Krug Champagne; Frank Thomas, former Chicago White Sox slugger, Miner Sauvignon Blanc; Leslie Hindman, auctioneer, Kistler Chardonnay, and Charlie Trotter, Charlie Trotter's, 1990 Gaja Barbaresco.
The restaurant's decor, which is very inviting, creative and funky but not far out, deserves a mention. The colorful scheme includes turquoise and muted tone striped bench seating, black chairs, red walls with black flecks and gold draperies accented with turquoise and gold holder ties.
Natural wood, including live birch trees, and huge glass windows, allowing streams of sunlight, bring an element of nature to the restaurant.
Denise I. O'Neal