Slideshow

Slideshow: See Acadia’s New Late Winter Menu… Both Savory and Sweet

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Acadia was acclaimed pretty much out of the box, but that doesn’t mean it hasn’t evolved since it opened in December 2011, and the third major reworking of the menu since it opened shows a restaurant that’s more confident in how it delivers satisfying experiences while also making plates so gorgeous you could hang them on the wall. Well, pictures of them, anyway, which is what we have courtesy of photographer Anthony Tahlier; there’s some of the most exquisite plating in the city on the savory courses from chef Ryan McCaskey, but to really give you something to drool over on a Friday, we’ve got pastry chef Thomas Raquel’s newest dessert courses, which combine classical and modernist techniques and a bit of retro whimsy (doughnuts are involved) to send you out with a smile on your face. We’ll have an interview with Raquel on Monday, but in the meantime, check out what’s coming from the kitchen at one of our hottest and best newer (if no longer newest) restaurants. The slideshow starts below.

Wagyu beef, broccoli forms, oyster. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Elysian Fields lamb, chestnut, potato espuma, lamb jus. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Chicken noodle soup: mirepoix, fines herbs, chicken veloute. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Striped bass, squid ink vinaigrette, caulifower espuma, fried clam, caponata. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Deer Isle scallop, puffed grains, caramel rutabaga, rock shrimp, kale, squab consomme. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Composed cheese: Bohemian blue, sunflower streusel, apple butter, baguette chips Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Robiola cheese, caramelized kataifi, mushroom chips, marcona almonds, fennel emulsion, stout reduction. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Sourdough doughnut with chocolate and caramel glaze. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Root beer float with smoked vanilla ice cream and chicory and vanilla root beer, naturally sweetened with birch syrup, and spiced doughnut holes filled with chocolate-honey cremeaux. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Summer preserve: red fruit preserve, mascarpone sorbet, petit basque cake, black olive, red rooibos croquant. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Ile flottante – tropical fruits, acacia honey custard, guava snow. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Black walnut: chocolate arlette, coffee “ganache”, smoked banana puree, black walnut ice cream. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Atoms (childhood memories): milk & cookies, pb&j, caramel corn. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Foie gras Elvis pbj: banana, huckleberry, celery, peanut butter, chocolate brioche. Photo: ANTHONY TAHLIER/ANTHONY TAHLIER
Slideshow: See Acadia’s New Late Winter Menu… Both Savory and Sweet