Photos from dinner at Grace, Chicago, on June 17, 2016.

This was beautiful vegetable-driven menu prepared by Chef Curtis Duffy. Take note of the julienned heart of palm with ginger, mint, and coriander: a clever take on the Southeast Asian green papaya salad. The shortrib was also a highlight with tremendous depth of flavor, the meat's richness balanced by Chef Duffy's careful use of fresh herbs. 

(Note: Curtis is a friend and this meal was comped.)

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