opened in Chicago's 100-year-old Flat Iron building in March. From the team behind Debonair Social Club, the venue specializes in what owners call "farm cuisine and modern cooking." At a four-seat area known as the Kitchen Counter, which is available by reservation only, chef Bryan Moscatello serves personalized four-course menus that incorporate the day's freshest ingredients or special dishes that aren't available for non-Kitchen Counter patrons. During the meal, the chef interacts with guests and describes his culinary process. Offerings may include quinoa fries with sheep's milk cheese, foie gras with brioche crisps and pickled peaches, or quail with pistachio sausage. Courses come paired with wine. Classic and seasonal cocktails, champagnes, and specialty craft beers are also available.
Photo: Brian Willette