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

At My Venues

Breaded perch, salsify in the style of a german potato salad w/bacon, remoulade, apples
Breaded perch, salsify in the style of a german potato salad w/bacon, remoulade, apples
$$$$, Reservations, New American, Douglas Park
"Friday fish fry @elideaschi. Breaded perch, salsify in the style of a german potato salad w/bacon, remoulade, apples & what better to wash it down than a shot glass of PBR! One of my first cooking jobs was being buried under huge lexans of perch that needed to be breaded. For some reason it didnt bother me enough to give up. #elideas"
At my venues
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Shrimp stock gelee with pickled vidalia onions, poached gulf shrimp, fresh fennel, fennel oil, buckwheat & ol’ bay tuile.
Shrimp stock gelee with pickled vidalia onions, poached gulf shrimp, fresh fennel, fennel oil, buckwheat & ol’ bay tuile.
$$$$, Reservations, New American, Douglas Park
"New course by EL chef-collaborator @jemutchnick Shrimp stock gelee with pickled vidalia onions, poached gulf shrimp, fresh fennel, fennel oil, buckwheat & ol’ bay tuile. “I grew up in Mobile,AL which is along the Gulf Coast. During the summers my family would go to the beach and my grandfather would make this shrimp boil. It was a real treat to have him cook it for all of us. And this is a take on that.” Josh #elideas"
At my venues
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Pierogi, smoked Wagyu, beet, kohlrabi, sour cream and dill
Pierogi, smoked Wagyu, beet, kohlrabi, sour cream and dill
$$$$, Reservations, New American, Douglas Park
"Composition: Pierogi - Smoked Wagyu / Beet / Kohlrabi / Sour Cream / Dill As many of those who have been to EL know, our menu is very much a team effort. And though I am well aware there are those out there who feel that I should monopolize the menu with my own ideas, for many reasons I have been reluctant to do so. But without getting into too long of a diatribe as to why that is, the most rewarding aspect of collaborating on the menu is to be able to bare witness to the inspired ideas of the many talented chefs that have come through the EL kitchen. When I think of how much my own cooking style has evolved since opening five years ago, I am forever in debt to so many. Anyhow, @david.goody is my right hand man. He's the first guy in the kitchen each day, and he's the most likely to come in on his day off to work on a new idea. Aside from coming up with striking ideas like this one, he does a lot of the little things that have freed me up to focus more on superfluous shit... like this. This course was the first dish he added to our menu when he started with us last winter. Because I love eating the luscious scraps off the cutting board while slicing the meat for our guests, there is very frequently a course featuring A5 Wagyu beef from Japan. Unfortunately, a lot of very expensive and very delicious trim is a byproduct of the cleaning process. And though once in a while we will make some insanely delicious Wagyu hamburgers for family meal, the richness usually leaves us more inspired to take naps than welcome guests. Anyhow, We always seem to have more on hand than we know what to do with, so Goody thought to use them for a pierogi. Please visit our facebook page if you wish to learn more about this course! Photo by @tassonephoto"
At my venues
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