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Are you looking for a VIP experience in one of Chicago’s hot new restaurants? Then we suggest you try Baume & Brix chef’s tasting. Book a table for six in a vintage elevator shaft where you can experience a six course dinner with optional wine and cocktail pairings. What we love about this unique experience is that you can try new selections that aren’t on the regular restaurant menu and dive into co-executive Chefs Thomas Elliott Bowman and Ben Roche’s unique culinary experience that changes for every occasion.

If $125 per person and optional $60 per guest for wine and cocktail pairings is the right price for you, check out this sample menu for what you can expect.

Aromatic Flavors of Hendrick’s Gin
Cucumber-juniper marshmallow, citrus peel, coriander, rose petals, fresh herbs, green apple with chilled elderflower-sake broth

Seared / Raw scallop
Bitter orange sorbet frozen grapefruit cells, yuzu and barrel-aged fish sauce vinaigrette

‘Tuna Casserole’
Big eye tuna poke, puffed togarashi, macaroni, coconut-ginger cream, wasabi pea salad

Lightly Smoked Warm Strawberries
Shaved frozen foie gras, 25 year-old balsamic

Roasted Potato Gnocch
Caviar, pine sap, tonka bean creme fraiche, fingerling chips

Carpaccio in the style of “Rueben Sandwich”
Caramelized onion-Gruyere creme, grilled pumpernickel crumbs, thousand island, sauerkraut meringue and “corned” tenderloin carpaccio

Black Cod
Marinated and caramelized with white soy fume, uni dumpling and black rice

Red Curry Braised Short Rib
Coconut congee, crispy citrus, aromatic herbs

Butterscotch Custard
Maple-crusted pecans, apples, cheddar, caramelized puffed pasta

Doughnut Gelato Affogato

Reservations for Baume & Brix’s Chef’s Table are required by contacting Alicia@baumeandbrix.com.

@BaumeBrixChi

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Henrique Kerch

I’m a Caracas native, living in Chicago. I have a passion for travel, culture, food, adventure and discovering new places off the beaten path. I still remember the first trip I took internationally as a child and the excitement that it was to know that everyone will speak another language. Traveling was cool—waking up early to make the trip to the airport, packing too much and then realizing it’s much better to pack light.

Now a travel writer, I get to see new places continually, check out new restaurants, and talk about my experiences. Just as I’m about to be done with a trip, I see myself at the airport daydreaming while staring at the departure board thinking about my next destination.