Spring flavors pop at The Bristol restaurant in Chicago

Sheridan Lane

As a person of many finish-of-university-12 months things to do at Lincoln Land Group School, Chef Professional Joshua Dineen and I took the pupil-led organization involved with our culinary and hospitality plans, The Epicureans, to an conclusion-of-calendar year celebration.

Our excursion of culinary cuisine was highlighted at The Bristol in Chicago’s Bucktown community. We ended up ready to working experience the eight-class chef’s tasting menu as a thank-you to The Epicureans for their tricky perform this semester, and we all agreed that the execution and simplistic, but taste ahead, nuances of the menu had been amazing. 

Although The Bristol, which opened in 2008, is not new by Chicago requirements, Government Chef Larry Feldmeier and Sous Chef Jeff Rueth, together with the entrance of property assistance employees, are creating pretty distinctive meal recollections for friends with their spring menu entitled “Growth.” One particular study course that, in particular, I felt highlighted simplicity but was screaming the vibrant flavors of spring, was the salad with contemporary spring peas, sugar snap peas, Stracciatella and eco-friendly goddess dressing.

You may also like