An EPIC Chef's Table
August's Chef's Table event was held at EPIC Restaurant. This multi-level, industrial-chic River North restaurant serves polished contemporary American cuisine. Executive Chef Mark Pollard, who has been with Epic for just shy of one year, came out right after each course reached the table to describe each item in detail. I honestly TRIED to listen but the actual food being right there talked over him (which is what great food should do)!
The event menu consisted of 2 choices per course, offered due to their popularity, and a wine pairing. There were three courses: appetizer, entree and dessert. When dining there yourself, I strongly recommend going with one or more people you feel comfortable enough to share food with or you may second guess your choices (and you'll be picking from more than two items)!
For the first course I had a choice of either sautéed shrimp and fried green tomatoes with black eye pea salsa, or
potato gnocchi and lamb sausage with red chard and fennel butter. I chose the gnocchi and knew I made the right choice immediately. This turned out to be my favorite of the courses, including the fennel butter which I soaked up with bread, leaving none on the plate. The wine paired with both appetizers was a 2011 Massimo Sauvignon Blanc from Marlborough New Zealand. It was mildly dry with a citrus flavor that made the lamb sausage more enjoyable.
The entrées offered were braised short ribs and cheddar grits with pearl onions and broccolini or crispy chicken and roasted corn with arugula and bacon-thyme jus. I went with the braised short ribs because I was curious as to how the grits would work as a fine dining option (I'm from Virginia and I take grits seriously). And while I am curious about the other entree, I had no regrets as I started eating. The meat and the cheesiness of the grits could have overpowered each other but the sauce kept that from happening with just a little bit of sweetness to break up the savory flavors. These dishes were different enough that they were paired with different wines. The short ribs were paired with a 2010 Louis Bernard from Cotes Du Rhone, France which tasted like cherries but not as sweet and this too was a dry wine, to which I'm biased. The chicken was paired with a 2010 Sonoma Cutrer Chardonnay from Central Coast California.
And then came the third decision of the meal: the dessert course. Given the option of either sticky toffee bread pudding or chocolate ganache cake, I picked the chocolate ganache. Once the bread pudding came out and I got close enough to photograph it, I experienced strong and lasting regret not having gone the other way. That's how good it looked. While the official menu for the Chef's Table had two items, one person at my table was lactose intolerant and was allowed to have a third option of house sorbet ice cream, which I DID get to sample! I got to taste the lime sorbet, which was really refreshing and tart and a fig sorbet that was like having a surprise party in my mouth. Enough said about that! The desserts were all paired with a 10 year Taylor Fladgate port, but I found the sweetness of a port overpoweringly sweet to me. Others at the table found it enjoyable so take my dislike of sweet wines with a grain of...sugar!
After that satisfying meal we were taken to their rooftop deck for a nightcap. What a great way to digest the food and the environment. While the split-level dining room felt modern and luxurious and open, the view was inviting and relaxed with an impressive view made better when shared.
As great as this dinner was, there are so many things on the menu that weren't on this tasting menu. I look forward to returning to try their corn meal dusted ahi tuna, mushroom farro risotto and coffee cinnamon rubbed rack of lamb! What was the most surprising was discovering the majority of the dinner menu is pretty affordable for a fine dining establishment. That said, I was an invited guest.
My first chef's table experience certainly stands out, not only because of the well-executed food and great service, but the upscale ambiance as well. Located at the corner of Hubbard and Clark in the River North neighborhood, EPIC doesn't lack for competition.
They have nothing to worry about.
Author: Paul D Schreiber  |
Comments
Excellent article. I felt I
Excellent article. I felt I could taste each dish you described and very much look forward to trying this restaurant myself in person. Thank you.