Revisiting The Alston — Roast Duck Edition 🦆

Last time at The Alston, I wanted to try their roast duck, but their antique duck press was broken. This time, I gathered a new foodie friend and headed back determined! Knowing some reviews mentioned undercooked duck when prepped by sous chefs, I politely asked for the head chef to handle ours. After our appetizers, the chef presented the whole duck tableside — though it was pre-roasted, he flamed rosemary for aroma. Then he carved off bones and organs, pressed them with cognac and red wine in the duck press, and poured the rich jus over the sliced duck. 🦆 Duck Prep – The leg was confit, the breast dry-aged and roasted. Aimed for tenderness, but I see why some call it underdone. The skin wasn’t very crispy, though it was flavorful. Personally, I still prefer Boka’s duck. 🥩 Beef Tartare – Mixed with egg yolk and spread on brioche toast — classic and satisfying. 🍒 Foie Gras Terrine with Cherry Compote – Another classic, also served with brioche (though honestly, the complimentary table bread was better). 🦪 Fried Oysters – Mostly about the seasoning — the batter was way too thick, masking the oyster inside. 🥬 Complimentary Sides – Grilled asparagus (a bit tough) and ravioli (creamy but with a weird powdery texture — not a fan). 💬 Overall – The steaks here are solid, but the duck was just okay. Service was great though — still a nice spot for dates or business dinners. The chef mentioned he’s opening a French bistro soon… might be worth keeping an eye on! 📍 The Alston 750 N State St, Chicago, IL 60654 #TheAlston #ChicagoSteakhouse #RoastDuck #FrenchInspired #ChicagoDining #DuckPress