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As part of the restaurant's food philosophy, the chef strives to use the finest ingredients — even though that may not always mean local products. While the chef does try to go local at the Forbes Travel Guide Five-Star restaurant when possible, rest assured that the best products possible are sourced, whether they are in other parts of the United States or the world. Then the chef goes to work finding the best technique the kitchen can muster to showcase that ingredient in its most delicious light.
Go to the Forbes Travel Guide Five-Star Chicago restaurant to have the Prestige treatment and see this philosophy in action with dishes like sangria-poached foie gras with a white asparagus panna cotta, almond brioche and a citron emulsion, as well as a ribeye of American Wagyu beef with caramelized cauliflower, roasted hearts of palm and creamed watercress with a bone marrow and Malabar pepper jus.