Tru

Last night, we were delighted with a dinner at Tru. Brian and I have been wanting to go there since it opened, so were thrilled when our friends from New York, Anne & Chris, suggested it a couple months ago. They were coming to Chicago for a one-night kid-free getaway during their holiday visit to Racine. So, besides a great dinner, we got to spend some time with friends we don't get to see much, which was really nice.

The reviews of Tru are mixed. It's known as one of the best restaurants in Chicago, but at the same time, some say it isn't worth it, or the staff was snobby. As we were discussing at at dinner with Leif & Melissa the other night, a dining experience isn't always about only the food. It's about who you are with, the occasion, etc. Yes, it was a perfectly timed production when food was laid out. Yes, it was a more serene environment. Maybe it was because it was the holidays. Maybe it was because we were paying more attention to the company than anything else. But I found it to be relaxed, and overall, a fabulous night.

We opted for two of the collections, a white burgendy wine (my favorite) and a delicious red. The "gentlemen" got the Winter Collection, and the "ladies" chose the Chef's Collection. Here's what we ate (everything was great, but I've put a * by the favorites):

Chef's Collection
Selection of Sashimi Grade Fish, Complementary Garnishes (including a white soy sauce)
Alpine Bay Oyster, Tempura Uni, Sorrel
Duck Consommé, Duck Confit, Chestnut, Black Trumpet
Liquid Parmesan Gnocchi, Porcini, Serrano Ham *
Nantucket Bay Scallops, Cauliflower, Chickpea, Meyer Lemon
Scottish King Salmon, Granny Smith Apples, Coconut, Thai Long Peppercorn *
Roasted California Squab, Butternut Squash, Hazelnut, Farro
A Selection of Cow, Goat & Sheeps' Milk Cheeses *
Chocolate-Port Semifreddo, Spiced Chocolate Bisque, Orange-Cinnamon Truffle

Winter Collection
Baby Carrots, Coconut, Kaffir Lime, Quinoa
Red & Yellow Baby Beets, Tomato, Celery, Chocolate
Sassparilla Quail, Smoked Cippolini, Fig, Hazelnut
Housemade Tagliarini, Matsutake, Dashi Gelée, Truffle
Chanterelle Crème, Frog Leg, Chive, Garlic Pavé
Braised Pork Belly, Salsify, White Bean, Condensed Coffee *
Almond-Poached Poussin, Green Beans, Albufera, Truffle
A Selection of Cow, Goat & Sheeps' Milk Cheeses *
Butternut Squash Mousse, Milk Chocolate, Brown-Butter Ice Cream

After all of that, a dessert tray came by with lollypops, macaroons, fruit jellies, coconut balls and more, as well a chocolate tray (my favorite was the dark chocolate infused with rosemary). To top it off, we were handed a little bag of cookies and a copy of our menu when we left.

It was an evening and a meal we'll never forget.