 Chicago chef Shawn McClain delivers contemporary American cuisine at his sophisticated restaurant on the casino level of the ARIA Resort. Casual elegance is achieved via floor-to-ceiling columns, mirrors, oversize murals and soft lighting. A commitment to using sustainable seafood, artisanal meats, farm-to-table produce and seasonal ingredients is evident in the straightforward dishes. For a starter, we suggest the slow-poached organic farm egg with smoked potato, shaved winter truffles foam and toasted country bread. The Taylor's Gold pears and shaved Brussels sprouts salad is a contrast of textures and a melding of flavors, marrying red endive with macadamia nuts and a bacon-mustard vinaigrette. Try the Maine day boat scallops paired with braised oxtail, wild mushrooms and a salted caramel reduction. We also like the Belgian ale-braised short rib, slow-cooked for 36 hours, served atop sweet-and-sour Savoy cabbage, fondant potatoes and a fromage blanc prepared with Chimay Red Ale. Save room for the blackberry and chocolate cremeux---chocolate fudge, blackberry mousse and powdered chocolate---or the daily selection of house-made ice creams and sorbets. An extensive wine list that includes more than 600 bottles from Europe, the U.S., Australia and South America is matched with a beer list fortified with a bevy of Belgian ales and American craft brews.
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