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With the announcement of The Michelin Guide for Chicago 2016 we also have the news that the city boasts a brand new two-starred establishment with the Acadia restaurant receiving their second star.
The Acadia restuarant is run by chef Ryan McCaskey and serves what they describe as 'contemporary American cuisine'.
This translates on the plate to signature dishes like a lobster potpie and a wagyu dish that pairs amazing steak with baked and confit potatoes. The restaurant offers two tasting menus at five or ten-courses and an 'à la carte' menu.
The homely feel of many of the ingredients on the menu are paired with exquisite execution and unfaltering focus to the procurement of the finest ingredients.
But, as they say, a picture is worth a thousand words and below we’ve selected some top images that show off the beautiful dishes from Acadia.
Chicken veloute, chicken dumpling, morels, ramps, truffle vinaigrette.
Wagyu beef, celery root gratin, Tokyo turnips, black garlic,(not pictured) oxtail consommé.
Rhubarb sorbet, black olive financier, soy milk cream, strawberries.
Tidal pool"- lobster, seaweed, grapefruit cells, oyster granita, oyster leaf, razor clam, shigoku, succulent oxalis, clam sponge.
Peekytoe crab, yuzu roasted white chocolate, English peas, pistachio, liquorice.
Cherry bomb radish, "boursin".
Tainori chocolate marquis, black sesame, malt milk jam, candied ginger ice cream.
Spring asparagus, corned beef tongue, pickled huckleberry, pickled mustard seed, egg yolk, truffle vin, asparagus sponge, cashew.
