Chicago｜The Venison Was Delicious 🦌

Oriole The best dish was undoubtedly the venison — cooked perfectly, tender yet with a deep, gamey richness. Paired with porcini, pickled mushrooms, and truffle, it brought out earthy, mineral notes — the cleanest and most memorable course of the night 👍🏻. However, the entire menu leaned heavily toward sweet-savory flavors, with many dishes built on emulsified or creamy bases. This was okay at first, but as the courses progressed, the accumulated richness and sweetness started to weigh things down — by the later courses, it felt noticeably heavy and cloying.😁😊 The richness began early: foie gras with sweet fruit accents, caviar with velvety potatoes, uni with custard in creamy textures.😘💕 By the time the A5 Miyazaki Wagyu arrived, the heaviness peaked. The steak itself was well-seared, but after so much preceding richness, the fat felt overwhelming. The menu lacked those refreshing, palate-cleansing moments to let your taste buds breathe. #Food #ChicagoRestaurants #ChicagoEats #Michelin #Michelin2Star #CreativeCuisine #FineDining