Loon — Spring Return to a Chicago Pop-Up Favorite 🌿

I fell for Loon last time and brought a group of friends back for their spring menu. 🦀 Crab tart with yuzu — packed with crab, bright and refreshing. 🌱 Sweet pea gelée with grilled grapefruit — topped with edible flowers (honeysuckle?). Loved this one. 🐟 Cod with bone marrow and white asparagus — fish was great, but the sauce felt a bit heavy for it. 🐖 Pork chop in celery broth — not a celery fan, but my friends loved it. 🕊️ Squab leg with sea buckthorn — tender and flavorful, but so small! 🕊️ Squab breast with kohlrabi and chestnut purée — a rare, elegant combo in the US. 🍦 Pine needle ice cream — still my favorite from last time. 🧀 White cheese with kiwi sorbet and rosehip — kept the rosehip flavor more natural than Elske’s version. Couldn’t post all the photos, but the food is Michelin-level excellent. The only downside: Chef Devin works solo in the kitchen, so pacing and temperature control can slip (some dishes arrived slightly cool). Still, far better than many other pop-ups — follow loonpopup on IG or book via Tock. #ChicagoEats #PopUpDinner #LoonPopUp #SpringMenu #ChicagoFoodie #CreativeCuisine