Chef Michael Maddox oversees a menu that has delighted Chicago diners in nostalgic French tradition for three decades. The menus revolve around French classics such as sautéed Dover sole amandine or meunière and lamb two ways, an herb- and honey-dusted rack and a braised shank with creamy, triple cheese polenta with rosemary essence. Aside from saké-marinated halibut with shrimp dumplings in scallion-ginger broth, you’ll also encounter basil- and toasted peanut-crusted pork tenderloin with triple mustard spätzle. Watch the daily specials that spotlight game when in season. Ask the maître d' to guide you among the 1,000 bottles of the wine list. Check out live jazz the first two Fridays of the month.
