Although doctors warn too much butter in one’s diet can be harmful, Chicago foodies disagree. They come back to Butter again and again to enjoy executive chef and partner Ryan Poli’s flavorful dishes like crisp, pan-seared halibut crowned with lush oxtail ravioli in tarragon sabayon, and melon and prosciutto risotto. The 29-year-old was trained in classic and modern French cuisine and New Spanish techniques in the demanding kitchens of world-renowned Le Français in Wheeling, Ill., under chef Jean Banchet; The French Laundry in Yountville, Calif., under chef Thomas Keller; and at La Broche in Madrid, Spain, under chef Sergi Arola. Returning to his native Chicago, Poli has developed a unique and unforgettable New American menu, including chicken and waffles served with wild mushrooms and bacon ice cream. Only in America!