THIS RESTAURANT IS CLOSED Avenues Restaurant Review

108 E. Superior St. (Michigan Ave.) Send to Phone

312-573-6754 | Make Restaurant Reservations | Menu

Price

$$$$$

Curtis Duffy now wears the toque at this esteemed hotel dining room, gastronomic tricks in tow.

Cuisine

Contemporary

Open

Dinner Tues.-Sat.

Features

View
Heart-healthy dishes
Romantic setting
Private room(s)
Full bar
Reservations suggested
Entertainment
Open late
Valet parking
Jackets suggested

Wine

Great Wine List

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Dining room at THIS RESTAURANT IS CLOSED Avenues, Chicago, IL

When Graham Elliot Bowles packed up his Pop Rocks to open his own place, Chicagoans---strike that, serious foodies the world over---worried the (stuffy seeming) dining room would become stuffier still. Not going to happen, at least when it comes to whatâ€™s on the plate. Former Alinea sous chef Curtis Duffy now quarterbacks, calling plays that trick, stun and, ultimately, are victorious, yet they aren't quite as novel as Bowles' grand innovations from the Avenues of past. Sometimes, his whimsy translates tastily; other times, weâ€™re hankering for whatâ€™s ho-hum. The amaranth sheet-garnished, pan-seared scallop with amaranth puffs, brown butter and huckleberry is a part science experiment, part balanced, uniquely executed treat. Course after course, though, some of the tricks---xanthan gum to thicken sauces, for example---get a bit exhausting. The dish of English peas, prosciutto powder and lettuces---the former whirled on the plate with dragon-esque visual appeal---is lovely to look at but much less appealing to the palate. That said, the Wagyu with smoked coconut and a purÃ©e of basil is a pleasure for the mouth. Meals, offered in four-, eight- or 15-course collections, all are prohibitively expensive, particularly when paired with wine. This is special occasion dining in rare form, and you should expect to pay accordingly at this sedate space.