Atwood Cafe ( 1 W. Washington St.; www.atwoodrestaurant.com ) has been around for 14 yearsalthough it has the look of an establishment that has been around longer.
That actually is not a slam. Atwood has a stately elegance that harkens back to a much earlier era ( which a very snazzily dressed hostess no doubt helped ).
However, Atwood ( nestled in the Hotel Burnham ) isn't stuffy. Although it radiates elegance, one needn't wear a tux ( or hoop skirt ) to dine therealthough I wouldn't necessarily wear cutoffs, either.
Executive Chef Derek Simcik definitely has talent, deftly exhibiting his flair for globally influenced American fare. The night my friend and I dined there was the first for a new item: rabbit sausagewhich was the night's only misstep. While we gamely tried it, we both agreed that there was a watery consistency that was a bit off-putting.
However, everything else was a hitand that included the expertly cooked scallops ( with parsnips, pine nuts, grape leaves, rice and Greek yogurt ). the brook trout was also quite good, as well as the pork shank worked. As for dessert, the salted caramel cheesecake ( with a pretzel crust and Guinness syrup ) was absolutely delightful. ( However, the prospect of trying the dark chocolate steamed cake warrants a return visit. )
By the way, the craft cocktails are must-try items. I thoroughly enjoyed the Atwood Classic, although there are traditional drinks such as sidecars and even mai tais as well. Server/mixologist Jillian definitely knows her stuff.
The contemporary French restaurant Bistronomic ( 840 N. Wabash Ave.; bistronomic.net/hostalt/ ) is also undergoing changes.
Now, I know that Gallic fare may be an acquired taste for some, but there truly is something here for everyone.
One of the biggest changes is that there is a relatively new head chef: Jerome Bacle. ( Martial Noguier is still the executive chef/owner. ) Although Bacle has his own impressive backgroundmost recently serving as executive chef at Courtright's in Willow Springs, Illinoishe has taken no chances, getting extensive customer feedback regarding his dishes.
Well, I have my own feedback to giveand it's decidedly upbeat.
Things started off swimmingly with the chicken liver mousse, an undeniably creamy and tasty concoction that's served with cornichons, Mizuna apple salad and Dijon mustard. And even though it seems that kale is everywhere, Bacle's baby kale salad incorporated a delicious, fresh twist that involved everything from toasted almonds to dill dressing.
The seared diver scallops were goodhowever, this dish was unusual in that a side ( pickled strawberries ) actually overshadowed the main item instead of complementing it. Then there are the veal sweetbreads, which are actually the thymus gland of the animalthey have a distinctive taste that I favored, but those may be items others have to work their way toward.
Also, absolutely save room for dessert. Among the highlights are baked Alaska and the chocolate hazelnut bars, which are like giant Kit-Katsnever a bad thing.
Note: Bistronomic is open EVERY day of the year, including holidays. Stop by and say hello to an incredibly friendly staff, including hostess Laurence Noguier ( Martial's wife ).
Both restaurants sponsored these dinners.