Travel Reference
In-Depth Information
entire U.S.). The dining room is bright, airy, and sophisticated, an
atmosphere far removed from your neighborhood trattoria—so dress
to impress (gentlemen, wear your jackets).
You can order a la carte or a seven-course degustation menu; entree
choices change often and emphasize seasonal ingredients. Recent
starters included carpaccio of smoked Sicilian swordfish or pork loin
wrapped in pancetta, served with sautéed artichoke hearts in a bal-
samic vinegar dressing. This ain't your mama's pasta, either: Recent
offerings have included pheasant-stuffed ravioli, pumpkin risotto, and
gnocchi with black-truffle sauce. Entree examples include products of
the restaurant's wood-burning oven, including monkfish; salmon;
duck breast with Ligurian black olives, tomatoes, fennel, and baby
artichokes; and grilled squab over lentils with foie gras. You're encour-
aged to order Italian-style (appetizer, pasta, meat), which means the
bill can add up pretty quickly. But if you're a cheese lover, this is the
place to splurge on a cheese course: They'll roll out a cart filled with
rare varieties and give you extensive descriptions of each one.
980 N. Michigan Ave. (at Oak St.).
&
312/280-2750.
www.levyrestaurants.com.
Reservations strongly suggested on weekends. Main courses $34-$41; menu degus-
tation $95-$135. AE, DC, DISC, MC, V. Sun-Thurs 6-9:30pm; Fri-Sat 5:30-10:30pm.
Subway/El: Red Line to Chicago.
Tru
AMERICAN Chefs Rick Tramonto and Gale Gand have
made Tru a top dining destination, thanks to its sophisticated-but-not-
snobbish cuisine and atmosphere. The menu shines with appetizers
such as grilled diver sea scallops with red pepper essence, chorizo, and
avocado dumplings; and entrees such as Colorado lamb rib-eye with
white turnips, grapefruit, and bergamot. The three-course menu is
prix fixe ($95), with all items on the menu available a la carte. If your
wallet and stomach permit, go for Chef Tramonto's Market Collection
($145), nine courses featuring selections inspired by what was avail-
able at that day's markets. Gand is one of the city's best pastry chefs,
and her desserts perfectly echo Tramonto's savory menus.
676 N. St. Clair St. (at Huron St.).
&
312/202-0001.
www.trurestaurant.com. Reser-
vations required. Prix-fixe menu $80-$150. AE, DC, DISC, MC, V. Mon-Thurs
5:30-10pm; Fri-Sat 5:30-11pm. Subway/El: Red Line to Chicago.
EXPENSIVE
De La Costa
LATIN AMERICAN The name means “of the
coast,” but don't come here expecting shoreline views; Lake Michi-
gan is a few blocks away. Executive chef Douglas Rodriguez (of New
York's Patria and Philadelphia's Alma de Cuba) says the menu was
inspired by the coastal cuisines of Spain, the Caribbean, and South
