Chicago｜Too Abstract — The Creative Masters Are All Here 🙏🏻

EL ideas All I can say is… it’s really art 🎨 The first course came with no utensils — the server motioned for us to lick it. I tried and ended up with sauce all over my hair. Art was felt, dignity was lost 🤡 The fish and lobster had decent flavor — sauces leaned Japanese, with miso and yuzu kosho bringing that clear, fermented saltiness. But the fried green plantain was too tough for me — not a fan ❌ The octopus and confit rabbit had so little meat — mostly veggies and sauce, barely enough to taste. The duck pho was heavily spiced, broth on the pungent-spicy side, with strong duck fat presence — very fusion-style pho. I thought it was okay. Venison had a noticeable charcoal aroma — solid, and probably the most “normal” dish in the whole menu. Cheese course paired with salsa macha, citrus, and cacao nibs — savory, sweet, slightly spicy — layers were nice. Dessert included fries with ice cream 🍦 — gave me McDonald’s nostalgia 🍔. Tasted fine, presentation was fun. Two people: $518 Feels like a “whatever comes to mind” kind of place — dishes didn’t flow together cohesively. Left feeling like I ate… but also didn’t? Portions were very small. Ended up going to Boka + Joe’s Seafood for round two. #Foodie #ChicagoDining #ChicagoEats #Michelin #ChicagoTravel #CreativeCuisine #FusionFood