Executive Chef Michael McDonald’s exceptional “Contemporary American Cuisine” was nutured by Charlie Trotter‘s passion for food when Michael served as Charlie’s Executive Chef at his restaurant in Los Cabos, Mexico. Chef Michael excels at creatively combining quality ingredients and executing a flawless presentation in this sleek and elegant dining establishment in Chicago’s trendy West Loop neighborhood.
For the first course one of my favorites is the Pacific Shrimp and Grits with sweet corn and chanterelle mushrooms or enjoy the delightful Charcuterie with smoked meats and whole grain mustard.
I highly recommend the perfectly-prepared Porcini Ravioli served over white and green asparagus with mushrooms as well as the outstanding wood-grilled flat iron steak served over blue cheese mashed potatoes drizzled with a savory cracked pepper sauce.
I enjoyed the complex flavor of the incredible 2008 Sineann Wilamette Valley Pinot Noir which paired nicely with both entrees.
The talented Pastry Chef Hillary Blanchard-Rikower attended Le Cordon Blue‘s Cooking and Hospitality Institute of Chicago. She wowed us with her decadent chocolate peanut butter terrine with buttery popcorn-flavored ice cream as well as a superb sticky toffee cake with citrus pear mascarpone.
Salute and Buon Appetito from your foodie friends at www.vino-con-vista.com.