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THIS RESTAURANT IS CLOSED Fahrenheit Restaurant & Celsius Lounge

1890 W. Main St. (Randall Rd.) Send to Phone
Ambitious seasonal, sustainable fare from an up and coming chef heats up the dining scene.

Lunch & Dinner Tues.-Sun.

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THIS RESTAURANT IS CLOSED Fahrenheit Restaurant & Celsius Lounge Restaurant Review

: There’s something serious brewing at this far west suburban restaurant-lounge, and it’s generating enough buzz to bring city dwellers to---gasp!---a strip mall locale. The dramatic curtain-adorned restaurant comes from executive chef-owner Peter Balodimas (ex-Spiaggia, Tin Fish and 120 Ocean Place), whose kitchen turns out some of the most ambitious eats the ’burbs have seen. The great news is that the fare is not only artsy on the plate but enjoyable to eat, too. Small plates are a luxurious way to begin---or progress through---a meal. It’s also where you’ll first spot Balodimas’ playfully refreshing take on haute cuisine; try the deconstructed, truffle-accented beef tartare “burger” or morsel of braised Kobe beef brisket with aged cheddar, smoked onion and Guinness barbecue sauce. The menu, which is highly seasonal and focuses on local and sustainable ingredients, might also include moist inside, crispy outside organic Berkshire pork belly and confit shoulder served on a bed of tangy, six-year cheddar grits with shaved apple and a whirl of Blis 30-year sherry. Among entrées, spring for the pan-roasted wild striped bass with piquant olive “jam,” pickled shrimp and a touch of bouillabaisse vinaigrette. Be sure to check out the artisan selection from its cheese cave, which includes pungent finds like Carr Valley cave-aged cheddar from Wisconsin and feta from Dallas paired with candied kumquats, beet “fondue” and balsamic gelée. Dining here is an experience and one you’ll pay handsomely for. But the food---coupled with the thoughtful (but pricey) wine list from 27-year Ambria vet Robert Bansberg---proves to be a worthwhile indulgence.
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