Tonight. Went out for wifes bday dinner. Made a reservation Monday night and found out Tuesday that the chef is a finalist for James Beard midwest chef. Tiny little restaurant, seats maybe 20.
Highlights. Beef tartare with deviled egg filling and a bone marrow mousse. This was my favorite. (He gets his beef from his dads farm, that he worked on as a kid, a few hours away)
Sous vide beef shoulder with parsnip cooked in earl grey tea and maple syrup. Dried radicchio on top of the parsnip. (The chef is the one on the right in the background. He also doubles as greeter and server)
Escargot with a garlic puree and chive crisp. Sorry, this picture is a little dark.