Elizabeth Restaurant

Eating at Elizabeth Restaurant several weeks ago was my first dining experience as the Fledgling Foodie. Even though some time has passed, I cannot forget my incredible meal there! When I arrived at the restaurant, I had very high expectations. My meal at Elizabeth surpassed even my wildest hopes of what innovative fine dining can be. The head chef and owner, Iliana Regan combined whimsy and an intimate setting to achieve a meal that I, and anyone else who has eaten there, will not forget for a very long time. With her mission to: "highlight nose to tail, root to branch, and farm to table Midwestern bounty," Iliana has created three amazing menus, one of which I was fortunate enough to eat. The diamond menu was 25 gastronomic courses of heavenly combinations and variations of a combination of earthy and luxurious ingredients. Seated at communal tables, we received our first course of a traditional everything bagel with lox and cream cheese, but it was in liquid form. It tasted so much like the real deal! Our second course (one of my particular favorites) was a "borscht experiment", it was equally tart and smoky with the pipette filled with a liquid smoke mixture. Next we had a "salad sponge" that was, to put simply and not do its genius justice, a mixed green sponge cake with honey, and sorbets. Following that, we had my favorite dish: the pierogi. Chef Iliana started out making her famous pierogis for her local farmers market, and I can see why they were a hit! Served with a cream cheese enjoy my pierogi was the perfect texture. Following the Pierogi, courses 5,6,7 were a whole new level of artistry on Iliana's part. Course 5 was "Build-a-Plate" that featured a scallop crudo and a plethora of sauces. Our 6th course was a rich and creamy shrimp noodle dish that was perfect after the salted scallop. Utilizing a frequently overlooked fruit, sea grapes, in our next course of apple tea with sea grapes. The rest of our meal continued with the same zeal and innovation. Some of my absolute favorites were: Uni and Kraut course #13, Edible Terrarium of Wild Carrots #9, Grilled Cheese Encapsulated #19, Chicken Pot Pie #21, and Root Vegetables and Pink Peppercorns #24. Upon reflecting on my stunning meal at Elizabeth Restaurant, I am still awed at the pure food genius that is Iliana Regan. Despite the large undertaking of 25 courses the pace was perfect, and each dish was orchestrated so well with the variety of local ingredients and flavors. I cannot wait to go back!