Phillip Foss

My Venues

    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

    Where I Go Out

    Behind the Scenes

    Bbq'd rib of tambaqui
    "Bbq'd rib of tambaqui (Amazonian fish a/k/a pacu) with cape gooseberry, red onion, pinapple & Cuban oregano by @david.goody #elideas #fishrib"
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    Maine Lobster warmed in smoked
    "Maine Lobster warmed in smoked butter with parsnip, apple, cornbread breadcrumbs, and thyme #onthemenu"
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    All crosseyed for a foie gras
    "All crosseyed for a foie gras push-up with gingerbread cookie and peach #summer2017"
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    Blast from the past: Shigoku
    "Blast from the past: Shigoku oyster gelled in smoked duck consomme with feremented daikon, sea beans and soy"
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    At My Venues