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
"Bbq'd rib of tambaqui (Amazonian fish a/k/a pacu) with cape gooseberry, red onion, pinapple & Cuban oregano by @david.goody #elideas #fishrib"
instagram icon
Chef Phillip Foss reviews  at post.venue.name
"Maine Lobster warmed in smoked butter with parsnip, apple, cornbread breadcrumbs, and thyme #onthemenu"
instagram icon
Chef Phillip Foss reviews  at post.venue.name
"All crosseyed for a foie gras push-up with gingerbread cookie and peach #summer2017"
instagram icon
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"
instagram icon
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"
instagram icon
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"
instagram icon

From My Menu