Being told not to play with your food is a universal childhood experience, but the chefs at Chicago’s one Michelin-starred restaurant, Esmé, make it a priority. From the delicately braided cornmeal croissant to the clay pot poussin that arrives in a molded vessel shaped like a partridge, Esmé’s menu forms at the intersection of art and gastronomy. “We are by no means the first people to roast in clay, but probably the [only ones] crazy enough to sculpt,” says Jenner Tomaska, the executive chef and co-owner of Esmé.
Art is entrenched in Esmé’s philosophy. “Something that’s really important here is that every four months we collaborate with a local artist,” Tomaska explains. “We bring in their work and this place kind of [doubles] as a gallery.” The rotating cast of artists in residence at the restaurant take part in creating the dinnerware for service and their pieces are also prominently displayed throughout the Esmé.
Although the prix fixe menu at Esmé is constantly evolving, what you can expect no matter what is food that looks too pretty to eat — like a fava bean tart served in a hollowed plum, an A5 wagyu tart crowned in glistening caviar, and a delicate bite of dover sole wrapped in ribbons of zucchini and displayed like a rack of lamb.
Watch the latest episode of Mise En Place to learn more.
