Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

George Trois

64 Green Bay Rd. Send to Phone
Chef Michael Lachowicz makes us fall in love again with French cuisine.

Dinner Thurs.-Sun. (seatings at 6 p.m., 7 p.m. & 8 p.m.)

* Click here for rating key

George Trois, Winnetka, IL

George Trois Restaurant Review

About the restaurant & décor: It's not uncommon to see a chef mingling with guests. To have him cook and hand deliver each dish personally, however, feels like a special occasion. Indeed, this single room, 18-seat restaurant next to chef Michael Lachowicz's Aboyer and Silencieux achieves that level of intimacy with a classic French tasting menu and the top toque's friendly banter. Eating in the white-washed dining room, refined yet without pretension, feels like having dinner at a family friend's, complete with a fireplace. Service complements the chef's warmth; pours of wine and bread replenishment don't miss a beat.

Likes: Service and traditional French fare.
Dislikes: A little difficult to find if you’re driving. It's next to Aboyer and Silencieux, Lachowicz's other concepts.

Food & Drinks: Paying homage to his uncle and grandfather --- both named George --- Lachowicz, who worked with the late Jean Banchet, clearly cooks with tenderness. His 12-course tasting menu ($205, plus tax and gratuity) creates definitive culinary moments that start and end with style. The opener is an Osetra Kristal caviar-topped crisp potato dome filled with a barely poached quail egg and celery root soubise. Perched atop a buttermilk blini and garnished with a garlic chive blossom, the dish paves the way for the artistry and flavor bursts to come. A duo of foie gras tartlette and terrine of Guinea hen and grilled wild ramps en gelée manages delicacy and richness. Dover sole Provençal sports a crispy, chicharron-like skin that takes its green color from chlorophyll. The palate-cleansing "Jewel" of Champagne and pink grapefruit sparkles in the mouth. Plateware is an equal partner in presentation. Pay attention to the pot au feu, whose hand-painted bowl is recessed just enough to keep the brioche-wrapped beef and rabbit and Oregon-sourced peas warm (truffles come through the sauce). The cheese course wows in its simplicity, riffing off fondue with toasted brioche cubes and a side of figs and Marcona almonds. A duo of desserts --- Cointreau-kumquat soufflé and banana and pistachio --- ends the meal fittingly with lightness and thoughtful design. The latter channels a forest feel, with pistachios scattered between swirls and caramelized banana slices. Wine pairings are memorable, especially the 2014 Domaine Jean-Marc Bernhard Gewürztraminer Mambourg and red Burgundy.
Discover new Chicago restaurants
New & Hip Restaurants in Chicago

Find all the new Chicago restaurants that have opened recently with GAYOT's round-up.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.