Bruce Sherman

Accolades

  • One Star
    Michelin Guide
  • Best Chef: Great Lakes
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • Board Chair
    Chefs Collaborative
  • Most Sustainable Chef
    Chicago Taste of the Nation
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

Where I Go Out

At My Venues

Frisée salad w/ poached duck egg
$$$$, Modern, American, New American, Lincoln Park
"Bruce Sherman only makes this dish in the summer when Green City Market is running, but it's worth waiting through the winter for. It's a classic frisée salad with lardons, topped with a poached duck egg in place of a chicken egg. Really, there's nothing better. It's so beautiful and delicious when the yolk combines with the vinaigrette to softly dress the salad. In wintertime, the Seasonal Tasting is a true expression of Sherman's technique."
Spring Chicken with vegetables and mazapan
$$$$, Modern, American, New American, Lincoln Park
"The latest addition to the a la carte menu at North Pond: Poussin! Grilled Spring Chicken, Baby Carrots, Charred Red Onion Salsa Verde, Schmaltz “Tamale," Lime, Pistachio Mazapan Crumble. #poussin #salsaverde #lime #pistachio #seasonal #chef #BruceSherman #NorthPond #LincolnPark #CHI"
At my venues
Rhubarb and poached duck foie gras
$$$$, Modern, American, New American, Lincoln Park
"It will never cease to inspire us- taking earthy ingredients, and turning them into something elegant and delicious: the ingredient of the moment? Rhubarb. Perhaps woody at first, but with a little prep, refreshing and tart; a perfect match for this Spring's poached duck foie gras. #inseason #springtime #foiegras #decadence @hudsonvalleyfoiegras"
At my venues