Esmé unveils menu in collaboration with artist Raspy Rivera

Chef Jenner Tomaska and wife Katrina Bravo, the duo behind Esmé, the lauded, Michelin-starred fine-dining restaurant, located in the heart of Chicago’s Lincoln Park neighbourhood have announced a final menu of 2023, running through until spring of next year, and it is one with a difference.

Drawing inspiration from the work of local artist Raspy Rivera, otherwise known as Amanda Rivera-Redic a Puerto Rican artist from Logan Square, it challenges diners to celebrate creativity and individuality. The collaboration is one close to Tomaska and Bravo’s heart as the artist was one of the first talents to connect and collaborate with the husband-and-wife duo’s culinary dream when they founded Esmé in 2021.

“Raspy has become one of Esmé's most prominent supporters and we’re excited to be working together with her again,” says Tomaska. “We first discovered Raspy when we were building the bones of Esmé and fell in love with her work. We immediately felt connected to her unique style and collaborated on a custom wallpaper for Bar Esmé. We are looking forward to welcoming her back into the space and collaborating on this special menu.”

At Esmé, Tomaska is renowned for ever-evolving tasting menus that adhere to seasonality and leverage the chef’s accomplished technical skills to produce fine dining at exalted levels.

In the end-of-year menu, Esmé classics like the ‘Mother of Pearl’, with white sweet potato ice cream, topped with osetra caviar, make a comeback. There are new innovations, with their ‘Flat Iron Steak’ with braised Iberico pork belly, and a ‘Lobster Pot Pie’ brushed with miso and maple syrup for the win.

See dishes from the menu below with descriptions by the chef.

Salad/Face Puzzle (top)

“This course was a collaboration with Raspy Rivera and Takara Designs. We asked Raspy to craft custom serviceware inspired by her artwork. Guests engage in assembling a puzzle at their tables, which magically transforms into their personalised serviceware. Raspy's artwork, often centred around self-reflection and the mirroring of faces, takes on a tangible form as diners piece together a face in front of them. Then the course, featuring a winter kale salad, joined in a trio of colours, is served directly above it.

“This ‘Choose Your Own Salad Adventure’ invites guests to tailor their salads to personal preferences, with three distinct flavour profiles: sweetness unfolds with Concord grape and Szechuan peppercorn, herbaceous notes with the inclusion of shiso, [and] acidity is provided by carrot and turmeric.”

Flat Iron Steak

“This course is a fun riff off a flat iron steak. We sear Ibercio pork belly steak tableside with an antique charcoal iron. On the plate, guests enjoy Iberico three ways, served with salsa vie, chestnut and date.”

Golden Cabbage

“Before guests take their seats, a pre-roasted, golden cabbage is placed on each table. Each of these are hand-sculpted in-house. The cabbage leans into the concept of serving as a canvas, mirroring colours commonly found in Raspy’s work.

“Several courses into the meal, diners discover its purpose: it becomes an interactive element as we break it tableside. It is then accompanied by a rye bread sauce, gooseberry, and smoked trout roe.”

Rouget

“Mediterranean rouget, vin jaune, persimmon, hearts of palm and pine nut.”

Flower

“This course features a Hokkaido scallop, steamed to embody the delicate form of marigold and captures the essence of Raspy's nuanced artistry. It’s complemented by parsnip, dashi, and white sesame. The dish harmonises flavours and textures to create a sophisticated yet edgy experience.”