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TRU

676 N. St. Clair St. (Huron St.) Send to Phone
312-202-0001 | Make Restaurant Reservations | Menu
Progressive French cuisine from chef Anthony Martin.
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Local Deals: 120 * 90

Cuisine
Open
Dinner Mon.-Sat.
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  • 4.5 star rating
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4.5 rating over 6 reviews
Dining room at TRU, Chicago, IL

TRU Restaurant Review

: A lot has changed on the Chicago dining scene over the last few years --- so much so it’d be easy to wonder if the progressive French fare from this soaring, art adorned dining room is out of date. It’s not. Today, the real force behind TRU is Anthony Martin, the young, executive chef-partner who fully stepped into the role during the summer of 2010. His artful plates and spot-on flavors are striking --- not to mention indulgent. The iconic caviar staircase has been replaced by “coral” caviar, its either white or red tentacles tucked with luxe abalone shells, dolloped with briny, Imperial-rated wild Caspian caviar, Chinese Kaluga or wild golden Iranian osetra, available in ten- or 25-gram servings and served with all the requisite accoutrements. Whether you opt for this upgrade or not, a three-course design-your-own menu or pre-set seven- or 11-course collection can follow. Standouts include clever white sturgeon “caviar.” The labor-intensive pearls of salty goodness --- the result of gelled, smoked sturgeon, wine and cream --- rest upon avocado mousse and are presented with whimsy in a metal tin. Chilled kohlrabi soup, seemingly humble, arrives on a bed of fog-effect dry ice, its creamy contents --- contained in the cabbage --- hit with curry oil. The dashi flan? It’s lovely, and even more so since it’s topped with nasturtium. What’s more, Duroc pork belly never had it so good. Here, it’s rolled, compressed and topped with crispy pancetta atop a disc of brioche; finished with truffles, dots of aged plum, a tender dumpling and cabbage leaves, it’s a thing of great worth. Of course, it’s good to know you can order dishes à la carte as well. Naturally, the wine list --- over 1,800 bottles strong --- is thoughtfully curated; it’s also witty and playful when need be. (In other words, don’t be surprised if something evokes “salty sea air.”) Dessert-only service is available as a full-table, three-course or à la carte affair, be it a campfire-inspired “s’more,” red pear sorbet atop Valrhona chocolate or Honeycrisp apple beignet.

User Ratings & Reviews for TRU
Average rating    4
Reviews 1 - 1 of 11
TRU experience
by weekendiner on Fri Jan 15, 2010 12:19 pm
 
Food was good, but I didn't think it was exceptional. Quantities were not sufficient at all. After the meal, three of us were still somewhat hungry. Service was very good.
 
Reviews 1 - 1 of 11
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