Goosefoot

A recent bright spot in this seemingly never-ending Chicago winter was my fantastic meal at Goosefoot Restaurant several weeks ago(check out their site under links to check out on my home page). We called in hopes of a Saturday reservation before summers end.  But, in a surprising turn of events, the owner informed us that they had just received a cancellation for a four-top opening for that evening! We quickly changed and my parents and I met my cousin for dinner. When we arrived at the restaurant we were warmly greeted by the owner of the restaurant, marking the beginning of an intimate and innovative, not to mention delicious meal. Our first of ten courses was an amuse-bouche of cantaloupe and goat cheese. Moving away from our light start, our next course was a scallop in a warm lobster curry. Equally rich and fresh from the addition of micro greens--this was a great start to the meal. The third course was a creamy and rich shrimp custard that was one of my favorite courses. The preserved garlic cut through the creaminess of the egg custard to make an elegantly presented dish in an eggshell. The pacing was impeccable and we had a chance for some quality chatter before our next course. With an accompaniment of a gougère, the chestnut soup was comforting and reminded me of the holidays. The homey classic was innovated with some alba mushrooms and truffle. Our main courses began with a loup de mer with leek and tapioca. I was surprised to see the swipe of yuzu, but after tasting it with the fish I realized how smart the addition was. Continuing my remembrance of the holidays the duck breast with lentils, ginger and apple reminded me of our Christmas Eve tradition of roast duckling. With apologies to my mom, it was the best duck I have had in a very long time! With perfectly crispy skin, but very juicy meat, the duck was phenomenal! Following the duck was a beef course that incorporated lots of strong flavors in interesting ways. My favorite part was the carrot sphere! Starting our dessert courses was an amazing cheese dish that featured crispy phyllo wrapped goat cheese and various flavored gels, with a drizzle of honey. To cleanse our palates, we had a simple beet juice before the amazing desserts. With so many intricacies, both dessert dishes elevated the simple chocolate and fruit desserts to a whole new level! Finished with a beautiful gooseberry, my meal at Goosefoot was innovative and playful. The flavor combinations were superb and I am so happy I did not have to wait till June to try this amazing meal!