CHEF GRAHAM ELLIOT AT SON OF A GUN

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Last night Chicago’s acclaimed chef (and MasterChef judge) Graham Elliot took over the stoves at Jon Shook & Vinny Dotolo’s Son of a Gun for a seven course tasting menu that proved to be one of the best meals The Monster has had this calendar year.

From the impeccable service to the deft timing with courses you’d never know a guest chef was at the helm.  The night was silky smooth and the offerings all proved fantastic.

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Let’s take a look at what was on the plate…

Green strawberry, red strawberry, aerated ricotta bubbles

A light, fruity amuse bouche that utilized the varying temperatures of the ingredients to create a palate cleansing starter that pleased greatly.

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King Crab, pea variations, wild fennel, chili threads

This might be the single best thing The Monster has eaten all year.  When Elliot came out to make the rounds and say thanks to guests the table was unanimous in its praise of this dish. The Monster would eat this as an appetizer, a main course, a dessert, for breakfast, lunch and dinner.  And it would work wonderfully the entire time.

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Carrot Essense, ginger gel, soy flakes, oxalis leaves

Served as a soup, this continues the trend of both amazingly beautiful plate presentation and a supremely delicious course.  Graham and his team are killing it tonight.

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Salmon confit, everything bagel, onion marmalade, caper power

Can chef Elliot go 4-4?  Yes, in fact he can.  He shoots, he scores!

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Spring lamb, fava beans, pencil asparagus, laurel jus

As The Monster is not much of a lamb eater he samples the lamb (lovely, smoky flavor) but mostly sticks to the vegetables in this last savory course.

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Yuzu tartlet, oro blanco, candied kumquat, whipped orange

The first sweet course is a marvel of simplicity that goes long on big flavors.

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Dark chocolate, eucalyptus infusion, crème anglaise, sea salt

And it’s a clean sweep for the evening as this final bite is pure heaven.  It synthesizes the meal perfectly in its sweeping taste that brings you the luscious chocolate paired expertly with the eucalyptus, creamy filling and salty ending.

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Kudos to the chef, his entire team and that at Son of a Gun for putting on a first rate experience in every regard.  The Monster could not be more impressed.

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