Nestled in the heart of Chicago's Lincoln Park, Esmé is a Michelin-starred restaurant that reimagines fine dining through art and philanthropy lenses. Opened in August 2021 by the innovative chef Jenner Tomaska and his wife, Katrina Bravo, the community-led space has quickly garnered a reputation for its unique approach to the tasting menu format, leading with art and community while reverse engineering a menu to match. Named after the French word for ‘beloved,’ Esmé embodies a mission-driven ethos, aiming to create a dining experience that is both memorable and meaningful.

The heart of Esmé

Set on a leafy street, the restaurant’s modern exterior and large windows invite food and art lovers into a bright, airy dining room reminiscent of an art gallery with its blonde wood flooring, white walls, and rotating displays of local abstract artwork. The minimalist ambiance allows unique pieces, from large canvases to freestanding sculptures, to enhance the dining experience and add context to the evening’s unfolding culinary experience. Seating around 40 diners, the intimate setting also facilitates casual interaction between diners, guest artists, and the culinary team, reflecting Esmé's philosophy of making dining an engaging, communal experience.

The Esme team crafts a new thematic experience every three months by partnering with local artists and creatives. Each captures a 12-15 course, three-hour dinner reflecting the featured artist’s work. Dishes mirror the artworks while offering a sensory journey for the palate and imagination and come served on whimsical, sculpted tableware created by artists specifically for the restaurant. The menu is filled with fun and experimental dishes with surprising flavor combinations, like pork rib with Thai banana caramel, and chicharrón served around a ceramic bone. At the 16-seat Bar Esmé, guests can enjoy small plates, cocktails, and wine with the same attention to detail and artistic collaboration.

Tomaska is a respected figure on the Chicago culinary scene, known for his creative and thoughtful cooking. Before opening Esmé, he honed his skills at renowned establishments such as Grant Achatz’s Michelin-starred Next. He expresses his culinary philosophy through a creative menu highlighting seasonal ingredients, often sourced from local farms. In 2024, he was named a James Beard Award semifinalist for Best Chef—recognized for setting high standards in culinary skills and leadership, fostering a sustainable work culture, and positively contributing to the broader community.

Bravo brings a blend of culinary artistry and a passion for philanthropy to the creative duo's culinary activities and plays a pivotal role in shaping the restaurant's mission-driven ethos. Together, the duo has realized their vision of creating a traditional tasting menu experience infused with a commitment to social responsibility and local engagement. A portion of the restaurant's proceeds goes towards initiatives benefiting Chicagoans, reinforcing the idea that dining can be a force for good.

Despite its infancy, Esmé has received significant interest as a destination for its fusion of food, art, and community. Shortly after opening, it was awarded a Michelin star. The restaurant has also been featured in various culinary publications and rankings, including The World’s 50 Best Discovery list, further establishing its reputation as one of the top dining destinations in the city.

The Chef

Tomaska, a Chicago native, began his culinary journey at just 14, landing his first job at a local restaurant. He later earned a degree in Culinary Arts and Food Service Management, then gained valuable experience working under chefs Michael Kornick and Erick Williams at Chicago’s iconic MK restaurant, which would be life-changing. There, he met his future wife and co-owner, Bravo.

Tomaska also credits Williams with instilling the importance of mission-driven values, which shaped Esmé’s direction and inspired his involvement with non-profits like Kitchen Possible and Ask Chefs Anything.

At the apex of Chicago’s fine-dining scene, Tomaska carved out his career with seven years at Michelin-starred Next, where he quickly rose through the ranks to become Executive Chef, working directly under chef Grant Achatz. During his time, Tomaska spearheaded the execution of 21 of 23 of Next’s quarterly concepts, transforming everything from the cuisine to plateware and service. The accolades flowed, with 18 four-star Chicago Tribune reviews, three three-star Chicago Tribune reviews, and two James Beard Rising Star Chef nominations for Tomaska in 2016 and 2017.

With nearly two decades of professional experience, Tomaska’s defining moment came with the opening of Esmé, his and Bravo’s first solo venture, in summer 2021. The restaurant was swiftly awarded a Michelin star, and in 2024, he was named a James Beard Award Finalist for Best Chef: Great Lakes. Esmé also appears on the 50 Best Discovery list.

Restaurant

At Esmé, Tomaska's fine-dining expertise shines through a dynamic tasting menu that is transformed every quarter. Drawing inspiration from Chicago’s vibrant creative scene, Tomaska and his team collaborate with local artists and luminaries to craft an immersive experience every 12 weeks.

Each collaboration tells a story through a 12-15-course meal accompanied by custom music and handcrafted service pieces, offering guests a sensory journey that reflects the featured artist’s work.

Esmé's menu evolves with the seasons, showcasing Tomaska’s culinary journey and commitment to redefining fine dining. The restaurant merges art, food, and philanthropy, highlighting the talents of local creatives while supporting their causes. In addition to the main dining room, the 16-seat Bar Esmé offers small plates, cocktails, and wine, all with the same meticulous attention to detail and artistry.

Through these ever-evolving partnerships, Esmé reimagines the boundaries of fine dining, making each visit a unique and enriching experience.

Recipes and dishes

Esmé’s cuisine embodies Tomaska’s high-concept approach, blending art and dining in a tasting experience that challenges the boundaries of both.

The journey begins with intriguing bites served at standing tables, setting the stage for the visually stunning, thought-provoking meal that follows. Each course is based on local artists' custom pieces, seamlessly merging the culinary and artistic worlds.

Though Esmé’s dishes are striking in appearance, Tomaska remains focused on allowing the ingredients to shine. The seasonal tasting menu draws inspiration from Chicago’s creative culture.

One standout dish, salt-baked sablefish, exemplifies Esmé’s spirit of collaboration. A salt-baked sablefish wrapped in squash blossoms and inspired by artisan Aron Fischer arrives in an ash-black crust, mimicking the wood-stained design of Fischer’s platters. Tomaska uses cherrywood ash to create both the visual effect and a smoky flavor, bypassing conventional aromatics.

Esmé’s menu is filled with playful, experimental dishes riffing with artists and themes, like pork ribs with Thai banana caramel and chicharrón presented around a ceramic bone. Each dish surprises with inventive flavors, offering a sensory experience that transcends traditional dining and turns each meal into a work of art.

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