nujulie

nujulie

Overview:

I have heard that dining here is like being invited to a friend's dinner party...except those friends happen to be extremely talented chefs. I would agree. This is by far one of the most exciting and unique dining experiences that I have had in recent memory, because it is intended to be interactive. The kitchen is entirely open, and you are invited to come in and watch Chef Foss and Chef Brochu prepare and plate these intricate courses. This tiny restaurant seats about 10 people, is BYOB with incredible service, and serves highly creative food. I found that the majority of the courses were incredibly beautifully presented, but had ONE element that I could have done without. I would compare it to seeing an incredible outfit that just has ONE too many accessories. I found there to be usually one thing on the plate that generally conflicted with the other delicious flavors that had been meshing quite well. I would recommend it, but at $125 per person not including tax or tip, I would personally sooner try another restaurant.

Special Dishes:

nujulie

Overview:

I went here on a quiet Monday night and got a table with no problem. There was so much on the menu that looked good, but my friend and I settled on the following: fried risotto balls, sea scallops, short rib, and barramundi. The fried risotto was really interesting, with cheese and (I think) goat on the inside with the risotto. The sea scallops was also a great presentation, with roasted baby vegetables, ravioli, and a great sauce to accompany perfectly cooked scallops. The short rib was very tender and delicious, and came with hand made pasta. We shared the pistachio creme brûlée and a $32 bottle of Montepulciano and the total for this feast came to $72 per person after tip and tax.

Special Dishes:

Short rib, fried risotto balls, scallops

nujulie

Overview:

My husband and I went here on a Friday night and were very pleasantly surprised. We had the spring rolls and moo ping to start, and both appetizers were very good. The spring rolls were better than your standard Thai spring rolls, and the moo ping was delicious tender pork with a spicy sauce.

For entrees, we ordered the kee mow (my husband's standby) and the flavors were bolder and fresher than he was used to, which was terrific! I ordered the duck bahmee, which came with a very generous amount of duck, and was delicious. I had leftovers that I was looking forward to reheating the following day, and I am already planning my next trip to eat it again!

The decor is nice, and while not fancy, it would definitely be suitable for a nice casual night out.

Special Dishes:

Duck bahmee, moo ping, kee mow

nujulie

Overview:

I consider Bonsoiree to right up there with Schwa as the best BYOB fine dining restaurant in Chicago. I have a long history with this restaurant, I have been here many times, I held my rehearsal dinner here, and they catered my wedding - THAT'S how much I love this place. Their menu routinely changes, and I find it to be consistently creative, surprising, and delicious. I think that Shin Thompson and Luke Creagan are extremely talented chefs, and yet Bonsoiree is "under the radar" enough that when you come here, you feel as though you've stumbled upon a hidden treasure.

Special Dishes: