Marchesa

Marchesa Restaurant Review:

About the restaurant & décor: Marchesa sparkles with glamour – from the brass chandeliers right down to the purple and emerald green seating. White linens and fresh florals enhance the elegance, while a second floor re-creates a luxe Parisian apartment complete with a baby grand piano and outdoor fireplace. Framed artwork lining the main salon walls lends a gallery quality. Jovial servers interact with the more mature clientele.

Likes: Anticipatory yet respectful service and eye candy all around.
Dislikes: None.

Food & Drinks: Chef Didier Durand brings his pedigree following stints as sous chef at Carlos’ in Highland Park, plus executive chef and owner of Cyrano's Bistrot & Wine Bar and Cyrano's Café On The Chicago Riverwalk. He also worked at Michel Guérard. At Marchesa, Durand celebrates the continental cuisine of France, Spain and Italy that honors classic culinary traditions and visual flair inspired by the Guggenheim in Venice. Start with the silky bisque with sherry, crème fraîche, saffron rouille and Maine lobster, artisan charcuterie or buttery escargots. Creamy burrata enjoys seasonal flavors with pear and fall vegetables. Make it surf and turf for your mains: the bouillabaisse teems with delicate saffron, shellfish, salmon, fennel and tomato; boeuf bourguignon features tender short rib paired with toothsome carrots. A simple apple tarte delivers a satisfying finale. For an extra special wine encounter, head to the bohemian chic Champagne Cave from Thursday to Saturday evenings for live music, bubbles and bites. The Taittinger Vault reminisces of the crayères found in France's legendary Champagne caves. An old-world wine menu and craft cocktails elevate the decadent experience.