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Quote: We had two special dinners planned at two of Chicago’s most highly regarded restaurants. The first we visited was Charlie Trotter’s. Our reservation was made online.We were running late and did not have enough time to walk to the restaurant as we had planned, so hopped into a cab for the short ride in the Lincoln Park area. The cabbie seemed to know where we were going and dropped us outside a small two story building with no apparent signs even indicating we were at a restaurant. A valet led us up a small flight of stairs and on the door, not visible from the sidewalk, was the name of the restaurant.We were led inside to what looked like a bar, but completely unoccupied, then immediately through a dining area, also unoccupied, and up a... Read More
From journal Four Days of Chicago Delights
Quote: I can not expand upon the current reviews other than to echo that the quality of the food, the quality of the service, and the quality of the environment are unsurpassed.
Quote: Menu from Spring, 2006 (with wine accompaniment)Amuse Gueule (Gaston Chiquet “Tradition” Brut NV)An “amuse gueule” (or “amuse bouche”) is a small morsel, compliments of the kitchen, meant to start the meal with a unique and pleasing-to-the-eye dish.Slowly cooked skate wing with fennel frond sorbet, grainy mustard, and fennel pollen (Lusco do Mino Albarino, Rias Baixas 2004)Steamed Tasmanian ocean trout with razor clams, chives, and pork belly vinaigrette (Selbach-Oster “Zeltinger Sonnenuhr” Riesling Kabinett, Mosel 2002)The idea of mixing “pork belly vinaigrette” with fish (the “ocean trout” is very similar to salmon) doesn’t sound appealing, but it worked.Whole roasted squab with braised pearl onions, Marcona almonds, and Szechwan... Read More
From journal More Chicago Dining
Quote: Charlie Trotter’s namesake restaurant is consistently rated one of the top eateries in the United States, and with good reason. Relative newcomers such as Alinea and Moto (whose chefs spent some time in Charlie’s kitchen) feature far more flamboyant dishes. However, the presentation, service, and creativity in the kitchen at Charlie Trotter’s remain very strong.Charlie Trotter’s has always been focused on tapping into local and regional suppliers, to ensure freshness. At the same time, the grand menu will include seafood (no oceans near Chicago of course), so the kitchen pulls together food from just about everywhere.The kitchen serves two different degustation menus: the vegetarian menu and the grand menu. The grand menu includes seafood... Read More
Quote: We were an hour late for our dinner at Charlie Trotter’s because it started to snow, and cabs were hard to come by. The staff nonetheless was very accommodating and seated us with no problems when we finally arrived. They told us to sit down and relax while they served us the Alain Soutiran Blanc de Blancs-Grand Cru Brut. After the amuses came, we were served the first of six courses from the Grand prix fixe menu: buttermilk poached poularde breast with pomegranate gastrique, served with frisee and cashew cheese. The pomegranate juice with the cashew in this dish made the chicken breast taste more than just white meat. Next came the scallop with a lone crab claw and an oyster—a memorable surprise for a seafood lover like me. What came next... Read More
From journal Trottin' Chicago with a Full Stomach