Charlie Trotter’s

“Twenty-one years of Charlie Trotter’s… my does it go by in a blink,” says the iconic chef. A recent visit left me both inspired and enlightened of Chef Trotter’s culinary prowess and uncompromising pursuit of excellence.

The restaurant is discreetly located in Chicago’s Lincoln Park area. Upon entering, Chef Trotter’s meticulous ways are immediately noticed in the unique and traditional décor. No detail is too small in creating a transcendent evening for their guests. Walking through the front door, you are greeted with the aromatic sweetness of magnificent floral and fruit arrangements and the serenity of the two story bar. Four dining rooms are presented in an elegant and functional style to enhance the evening’s presentations. It’s within these four walls that select ingredients, classic and rare wines, intertwine with ingenuity and spontaneity to create an orchestrated and harmonious display of flavors.  Chef Trotter likens his methodology to that of a musician, who plays a song differently every time. Like Miles Davis, who when he began to play the trumpet stated that he just got on the horn and played and played, Trotter’s implies the idea to his young cooks, that in order to be a great chef, one must taste and taste. The kitchen team produces three daily tasting menus: the Grand Menu, the Vegetable Menu and the Kitchen Table Menu. All are designed to highlight the finest seasonal ingredients and pristine product available. “It’s about a progression of flavors, each course laying the foundation for the next,” says Trotter. Unique to this experience, is that patrons are unaware of what will be on the menu during their visit. Rest assured though, as you are in good hands.

Charlie Trotter’s remains one of the world’s finest restaurants, having received an array of awards including the Mobil Five Star, AAA Five Diamond rating, multiple James Beard Foundation awards, and Wine Spectator’s coveted title of ‘The Best Restaurant in the World for Wine & Food’ (1998). Distinctions such as these can overwhelm diners, and perhaps even the idea of dining at Trotter’s is intimidating. However, the act of dining here happily is not.

Service is welcoming, friendly, yet formal enough to remind you that you are in the big-leagues. While delivering the menus, the service professionals, as they are so appropriately titled, deliver a brief introduction of how things work here. This particular visit found the kitchen in fine form. The grand menu began with the Kumamoto Oyster paired with Pink Guava and Celery, a rather genius way to prepare the palette.  This was followed by the Japanese Freshwater Eel accompanied with Roasted Banana and appropriate flavors of soy and cilantro. Mouth now salivating; we would continue with the Steamed Alaskan Sablefish with Kaffir Limes. We’d move on to the Roasted Squab Breast with Birch, Black Trumpet Mushrooms and Devil’s Club. The savory portion of this experience would conclude with the Lamb Loin partnered with Horseradish, Thumbelina Carrots, and Thyme. Desserts would include Clove Cream with Clementine and Sauternes Jelly, Poached Quince with Sesame Ice Cream and Rosemary Shortbread, and Oloroso Sherry-Raisin Ice Cream with Chocolate Cotton Cake, Dried Plums and Ennis Hazelnuts. Throughout this journey, I notice the precision used in the plated arrangements. Each course is refined yet approachable. Chef Trotter’s appreciation of the arts is evident in the pairing of textures and colors.  What makes Charlie Trotter’s stand apart is the equal measure of great food, an unrivaled wine program, service, and ambience, otherwise known to Trotter’s zealous followers as the ‘four pillars’.  Given the reputation and prices, an unprecedented experience every time is what each customer expects. Given my experiences at Trotter’s, you will not be disappointed. It’s this blend of the indispensable, unexpected, and imperceptible that makes each Charlie Trotter visit a choice among many – and a destination unto itself.