Collaboration Dinner: Esmé & Reverie 🌸✨

Part of Visa and OpenTable’s Friends in Town series — I hadn’t been to Esmé in a while and admire chef Johnny’s cooking, so I booked a seat! 🐟 Mackerel Tart with Eggplant Purée 🌼 Daylily-Stuffed Foie Gras with Cherry After these bites at the bar, we moved to the table: 🥭 Shrimp Mousse + Kiwi Sorbet – Wrapped in yerba santa leaves, adding hints of pepper and cinnamon. 🦌 Violet-Shaped Fritter with Venison Tartare & Smoked Mussel – Rich yet balanced, topped with uncommon oyster leaf. 🐚 Seared Scallop in White Wine Cream & Strawberry Broth – Creamy, delicate, fragrant. 🥑 Grilled Avocado – Warm and buttery, reminiscent of Smyth’s iconic course but with its own comforting twist. Fun fact: Johnny once worked under John Shields — they’re still close friends. 🌶️ Stuffed Pepper with Beef Tongue & Red Mullet – The tongue outshone the fish — tender and savory. 🐟 Turbot – Cooked until silky, almost eel-like in texture. 🐦 Roasted Squab with Celery Root – Tasted oddly like curry… not unpleasant, just unexpected. 🥩 Wagyu Beef – Strangely gamy, almost lamb-like. The cauliflower side was better. 🎨 Portrait Chocolate Shell – Shattered to reveal fennel cake with strawberry ice cream. 🍒 Bell Pepper “Cherry” Jelly – A playful, vegetal sweet finish. Takeaway: Esmé’s dishes weren’t bad, but compared to Reverie (DC), the difference in creativity and execution was clear. Still a thoughtful meal — maybe I just need to revisit DC soon! 📍 Esmé 2200 N Clark St Suite B, Chicago, IL 60614 #EsméChicago #ReverieDC #CollaborationDinner #MichelinStar #ChicagoDining #FineDining