Chicago ⭐ El Idea — Autumn Visit 🍂

After Yugen closed, it hit me that even Michelin restaurants can struggle post-pandemic — but I wasn’t worried about El Idea. Chef Philip owns the whole building (restaurant on the first floor, his home upstairs), so operating pressure is much lower. This Chicago-themed elevated-train-inspired spot has always won with creativity. The chef aims to deliver an “elevated” dining experience like the city’s El trains. 🐙 First course: marinated octopus with ham and crab underneath — broth was delicious. 🐟 Second: monkfish wrapped in cabbage — tender and slightly springy. 🍗 Third: miso-marinated chicken (white + dark meat) in a broth with uni! 🍞 Then came foie gras & chicken liver — a bread-course transition. 🐑 Followed by lamb roasted with dates — super tender and flavorful. 🍫 Dessert: adorable ice cream in a chocolate bird's nest. 🍟 The classic finisher: liquid nitrogen ice cream over hot fries — an instant hot-and-cold sensation 😹. 👨‍🍳 Last pic is Chef Philip with Veronica, the mannequin “emotional support” and honorary El train conductor 😅. #ChicagoEats #ElIdea #MichelinStar #ElevatedDining #CreativeCuisine #ThemedRestaurant