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
$$$$, Reservations, Modern, New American, Douglas Park
"Friday fish fry @elideaschi. Breaded perch, salsify in the style of a german potato salad w/bacon, remoulade, apples & what better to wash it down than a shot glass of PBR! One of my first cooking jobs was being buried under huge lexans of perch that needed to be breaded. For some reason it didnt bother me enough to give up. #elideas"
At my venues
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Shrimp stock gelee with pickled vidalia onions, poached gulf shrimp, fresh fennel, fennel oil, buckwheat & ol’ bay tuile.
$$$$, Reservations, Modern, 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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