What can I say, Charlie Trotter's was excellent. There is a lot of chatter on several forums about how Trotter's isn't what it used to be or that it's not as relevant in today's epicurean world. I've never dined here before, but I think Trotter's food is just as relevant as other place we've been.
Their service staff was friendly and well heeled without being pretentious, which is not all that common. Certainly the only place during our stay in Chicago that was able to provide that kind of service.
The food was simple and elegant with several points of interest. Not cutting edge, but that's not what Trotter's is about. They're not going to put something in front of you that hasn't been put through the paces.
There were 2 really interesting and nice additions to our meal that made it especially memorable and delightful.
The first was the beverage pairing. A selection of unique non-alcoholic beverages, most of them made fresh, that have been specifically paired to go with the menus. This was the first time we've ever had such a pairing. I must say, we both thought they were a great addition and I would highly recommend trying such an accompaniment at least once. They did a fantastic job on matching each drink with each course. The highlight of the pairing was the Pinot Noir Juice. We downed a total of 3 glasses - what can we say, they kept pouring, we kept drinking.
The other addition that made my wife glow was when we realized we had been given an extra dessert course that was not on the menu. She is a dessert freak, so there are few and far more direct paths to her heart.
Which leads me to another unusual note about this restaurant. When you open the menu there is just 2 pages and not a single appetizer, entree or dessert to choose from. Instead there are just 2 pre-fixe menus to pick from: The Grand Degustation and The Vegetable Degustation (There is one additional menu available if you reserve the Chef's Kitchen Table, more on that later). Since we wanted to try as many things as possible, I got the Vegetable menu and my wife got the Grand menu; We switched plates half-way through each course.
After our meal we asked for a tour of the kitchen. This was our first kitchen tour and it was a lot of fun. The first thing you notice is the kitchen table because you almost walk right into it. It's exactly as it sounds - a table planted right smack in the middle of their kitchen. This give diners a chance to be part of the action while enjoying a specially prepared menu.
They then took us through the pastry station and gave us the run down on how they operate. They have no coolers in the building. Everything is brought in fresh every day. This is somewhat exaggerated though. My understanding is that they get most of their stuff brought in partially prepped from Trotter's ToGo, his catering/"Boston Market-esque" carry-out restaurant. Not that there's anything wrong with that.
Finally, they took us down the "Hot Line" where they do all of the cooking of, you guessed it, hot items. It was amazing, just walking right behind these guys busy cooking up lamb or whatnot, all while squeezing through about a 3 foot walkway.
On our cab ride home, we both felt that Trotter's was the best meal we had in Chicago and were eagerly waiting to see if TRU could top it. Did it? Stay tuned to find out....
*** UPDATE ***
The verdict is in. We thought TRU was the best restaurant in Chicago out of all the places we tried.
Rating: 91
Charlie Trotter's - Make a Reservation
Chicago, IL (Armitage & Halsted)
816 West Armitage
Chicago, IL 60614
(773) 248-6228
Hours of Operation
Monday: Occasionally open on Mondays - Call for info
Tuesday - Thursday: Seatings at 6:00pm & 9:00pm
Friday - Saturday: Seatings at 6:00pm & 9:00pm
Sunday: Closed
RELATED LINKS:
RESTAURANT REVIEW: Alinea - Chicago
RESTAURANT REVIEW: Blackbird - Chicago
RESTAURANT REVIEW: TRU - Chicago
Twenty years of Charlie Trotter
The Charlie Trotter Cookbooks
Tags || CHARLIE TROTTER'S | CHICAGO | IL | ILLINOIS | CHARLIE TROTTER | CHARLIE TROTTERS RESTAURANT | more... |
Their service staff was friendly and well heeled without being pretentious, which is not all that common. Certainly the only place during our stay in Chicago that was able to provide that kind of service.
The food was simple and elegant with several points of interest. Not cutting edge, but that's not what Trotter's is about. They're not going to put something in front of you that hasn't been put through the paces.
There were 2 really interesting and nice additions to our meal that made it especially memorable and delightful.
The first was the beverage pairing. A selection of unique non-alcoholic beverages, most of them made fresh, that have been specifically paired to go with the menus. This was the first time we've ever had such a pairing. I must say, we both thought they were a great addition and I would highly recommend trying such an accompaniment at least once. They did a fantastic job on matching each drink with each course. The highlight of the pairing was the Pinot Noir Juice. We downed a total of 3 glasses - what can we say, they kept pouring, we kept drinking.
The other addition that made my wife glow was when we realized we had been given an extra dessert course that was not on the menu. She is a dessert freak, so there are few and far more direct paths to her heart.
Which leads me to another unusual note about this restaurant. When you open the menu there is just 2 pages and not a single appetizer, entree or dessert to choose from. Instead there are just 2 pre-fixe menus to pick from: The Grand Degustation and The Vegetable Degustation (There is one additional menu available if you reserve the Chef's Kitchen Table, more on that later). Since we wanted to try as many things as possible, I got the Vegetable menu and my wife got the Grand menu; We switched plates half-way through each course.
After our meal we asked for a tour of the kitchen. This was our first kitchen tour and it was a lot of fun. The first thing you notice is the kitchen table because you almost walk right into it. It's exactly as it sounds - a table planted right smack in the middle of their kitchen. This give diners a chance to be part of the action while enjoying a specially prepared menu.
They then took us through the pastry station and gave us the run down on how they operate. They have no coolers in the building. Everything is brought in fresh every day. This is somewhat exaggerated though. My understanding is that they get most of their stuff brought in partially prepped from Trotter's ToGo, his catering/"Boston Market-esque" carry-out restaurant. Not that there's anything wrong with that.
Finally, they took us down the "Hot Line" where they do all of the cooking of, you guessed it, hot items. It was amazing, just walking right behind these guys busy cooking up lamb or whatnot, all while squeezing through about a 3 foot walkway.
On our cab ride home, we both felt that Trotter's was the best meal we had in Chicago and were eagerly waiting to see if TRU could top it. Did it? Stay tuned to find out....
*** UPDATE ***
The verdict is in. We thought TRU was the best restaurant in Chicago out of all the places we tried.
Rating: 91
Charlie Trotter's - Make a Reservation
Chicago, IL (Armitage & Halsted)
816 West Armitage
Chicago, IL 60614
(773) 248-6228
Hours of Operation
Monday: Occasionally open on Mondays - Call for info
Tuesday - Thursday: Seatings at 6:00pm & 9:00pm
Friday - Saturday: Seatings at 6:00pm & 9:00pm
Sunday: Closed
RELATED LINKS:
RESTAURANT REVIEW: Alinea - Chicago
RESTAURANT REVIEW: Blackbird - Chicago
RESTAURANT REVIEW: TRU - Chicago
Twenty years of Charlie Trotter
The Charlie Trotter Cookbooks
Tags || CHARLIE TROTTER'S | CHICAGO | IL | ILLINOIS | CHARLIE TROTTER | CHARLIE TROTTERS RESTAURANT | more... |
Labels: CHICAGO, RESTAURANT REVIEW, RESTAURANTS, REVIEW
posted by snekse @ 11:51 AM 
permaLink for Charlie Trotter's - Chicago |
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5 comments
5 Comments:
I have never eaten at trotters, although, being a culinarian for 20 yrs i have always found his recipies, food , pairings, and dedication to glorious food fascinating, and inspiring.
If there are trash talkers about his works, i'd love to see, hear, something equal in comparison (apples to apples persay), that shows such broad execution of talent.
By
Anonymous, at Wednesday, August 16, 2006 8:54:00 AM
I was cautioned from all these complaining blogs and thought, alright... here we go.... It was awesome, great service incredible food. I've been to a few other high end restaurants (moto, etc), and this was the best. No pressure to buy more wine like at moto. My two friends had a great time. I think the idiots complaining are just complaining about the price. Cheep skate complainers. What do you want? Someone kissing your butt constantly for 4 hours dining? Jeesh.
By
Anonymous, at Monday, January 22, 2007 4:29:00 PM
I think a lot of it has to do with your expectations along with what sparks you. There is a growing population out there that has become desensitized to this style of cuisine and need the hyper modern (ala Alinea) to really impress their senses. I don't need to taste the pure juice of a carrot to appreciate what a carrot can be.
On the flip side, I would hate to see a restaurant become stale. That may be the case for the nay sayers. CT might be stale to them because they either have been to CT too many time or have been to places exactly like it.
Gary Danko in San Francisco has become that way for me. They have great food, but I'll probably never eat there again. I'll actually be blogging on that topic in the next month or two.
By
snekse, at Monday, January 22, 2007 5:07:00 PM
Factual Correction: Trotter's To Go does not prepare a single element of any item that is prepared for Charlie Trotter's restaurant. Period. It's amazing what people say that is not at all factual. Btw, TRU was the WORST fine dining experience I have ever had. 4 hours and NO wine service. The saving grace was dessert. Everything else was less than inspired.
By
Anonymous, at Tuesday, March 27, 2007 12:00:00 AM
If Trotter's TOGO does not prepare anything, then I stand corrected, however, I did not believe I presented that possibility as a fact. Also, I don't see why it would even matter. Bouchon Bakery makes the bread for the French Laundry, why can't CT TOGO make a small item or two for CT proper?
As far as TRU, I think any restaurant can be completely hit or miss on any given day. Add into the equation different palates and expectations and you get very different view points. I stand by my opinion though. We had a great meal with great service. The dessert was far better than the rest of the meal, but I couldn't really find fault with anything we had.
I do question your complaint about wine service though. Did they not have wine? Did you ask for it and they refused it? I'm a bit confused by that comment.
By
snekse, at Tuesday, March 27, 2007 1:14:00 AM
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