Accolades

  • One Star
    Michelin Guide
  • Nominee for Best Chef: Great Lakes
    James Beard Foundation
  • Trendsetter of the Year
    Chicago Tribune
  • Blogger
    Pickled Tongue
  • Chicago's Best Balls
    Chicago Now

My Restaurants

Where I Eat

Behind the Scenes

Chef Phillip Foss reviews  at post.venue.name
"Blast from the past: Shigoku oyster gelled in smoked duck consomme with feremented daikon, sea beans and soy"
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Chef Phillip Foss reviews  at post.venue.name
"Offering off of our current menu, created by chef @catherinep88 Kampachi crudo with charred heart of palm, aji amarillo pepper, caviar, red onion and lime. Photo by @tassonephoto"
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Chef Phillip Foss reviews  at post.venue.name
"Dessert course off our current menu created by @david.goody Earl grey ice cream with white chocolate, young peaches, hazelnuts, and shiso"
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Chef Phillip Foss reviews  at post.venue.name
"Popcorn porridge with cauliflower and cheddar cheese from our current menu. This course is a deviation from the popcorn grits made famous by @dcpatterson. Chef @a_brochu also get recognition for being the first I've seen to pair cauliflower & popcorn, which he did while he was here at El. Finally, cheddar cheese also deserves a nod for serving as a continuous source of inspiration to my Wisconsin heart. Posted by @phillipfoss Photo by @tassonephoto"
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Chef Phillip Foss reviews  at post.venue.name
"Octopus and house smoked duck with a Thai theme; forbidden black rice, pineapple, chili pepper, lemongrass, kaffir lime & fish sauce Photo by @tassonephoto"
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Chef Phillip Foss reviews  at post.venue.name
"White Asparagus Wellington - Chanterelles / Butterkase / Fava / Cherry Like probably everyone, everywhere, chefs receive a lot of weekly email blasts. Aside from the usual barbaric sales pitches and utter nonsense, chefs also receive a lot of price lists, weekly specials, and market conditions for seafood, produce, and foraged ingredients. But as it is tremendously important for me to decompress from the restaurant on my days off, most of these emails are immediately deleted. Every once in a while, however, I take notice of an ingredient coming to market. If it strikes a chord, I will act pretty quickly and bring it in. Then, because I am scatterbrained and discombobulated at times, I may forget not only to communicate to the team what I have ordered, there are times I even forget that I've ordered the ingredients myself. This was the case when some rare bluefoot chanterelles, fava beans, and first of the season jumbo white asparagus showed up a couple of weeks ago. Believing they came on to market at the same time for the sole purpose of being combined together for a course, I replied to the email and scooped them up for the beginning of the EL work week on Tuesday. After surprising my colleagues, the chefs and I began discussing other accompaniments that might bring the dish to life. We thought about scallops. Though they would be delicious and well received, it seemed like kind of a lay up. We also considered something gamey, but it's the spring time, and that didn't make sense either. A bit exasperated, I suggested that the asparagus and chanterelles should not be overshadowed by any other protein. And that was how we arrived at the cheese. From there, I began to consider giving the dish an Alpine/woodsy feel, and considered a cheese like gouda or raclette. Chef Goody then suggested that we use a butterkase that is made locally at Pure Prarie. The Luxardo cherries seemed to made sense along the Alpine theme of the course. Posted by @phillipfoss Photo by @tassonephoto"
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