What to Eat

What to Eat at TRU, with New Executive Chef Anthony Martin

braised duroc pork belly, illuminated vegetables
braised duroc pork belly, illuminated vegetables

It’s been a little over three months since Rick Tramonto left TRU. We all know that he’s made his way down south to New Orleans and is also finding time to create those Wendy’s salads. But we wanted to see what was happening at TRU with the new Executive Chef Anthony Martin. Though he’s been working with the restaurant for the past few years, this is one of the first new menus he’s created since taking the position. We were able to get a look inside the kitchen a few weeks ago to see how he was making the transition.

The 29-year-old chef may be rather young (he looks so, too), but he had over ten years of experience, working in Atlanta and then in Las Vegas as the executive sous-chef at Joel Robuchon at the MGM Grand. He told us that he feels at home in Chicago, and is starting to really get into the bounty that the Midwest has to offer. When we were there he was working on a pork belly dish, meticulously trying different cooking various times and temperatures to get the meat perfect done. The pork belly dish morphed into the “braised duroc pork belly, illuminated vegetables.” It can be found on the Chef’s Collection menu, which you can see in full below.

G R A N D C O L L E C T I O N $1 1 0
white sturgeon “caviar”, avocado, hazelnut
heirloom tomato salad, white tomato mousse
farm ricotta + corn agnolotti, summer trufe consummé
alaskan halibut, young carrot with ginger
glazed veal ribeye, green garlic, asparagus, wild mushroom
grand marnier poached peach, honey, vanilla ice cream

C H E F ’ S C O L L E C T I O N $1 4 5
white sturgeon “caviar”, avocado, hazelnut
linear foie gras, blackberry ice wine vinegar, caramelized popcorn
heirloom tomato salad, white tomato mousse
braised duroc pork belly, illuminated vegetables
farm ricotta + corn agnolotti, summer trufe consummé
alaskan halibut, young carrot with ginger
glazed veal ribeye, green garlic, asparagus, wild mushroom
choice of: cow, goat + sheep’s milk cheeses
grand marnier poached peach, honey, vanilla ice cream
What to Eat at TRU, with New Executive Chef Anthony Martin