Located in the recently renovated
Silversmith Hotel on historic Jeweler's Row,
Adamus is serving up cocktails, small plates, and seasonal entrees in a classy setting. I'll be honest, I'd never heard of the Silversmith Hotel so I was a bit intrigued when I was invited to check out the menu at its lobby restaurant.
The restaurant houses a large circular bar, lounge-style booths, and community tables which make it easy for groups large and small to enjoy the space for post-work drinks and bites, or a full meal. The all-day menu includes bar bites and larger entrees, an extensive list of cocktails with fresh ingredients and house-infused liquors, as well as wine, and craft beer.
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Main Bar at Adamus
Photo: Silversmith Hotel |
My friend Sarah and I stopped in on a Thursday night to sample some of the cocktails and bites (it ended up being one heck of a feast!). We started with some cocktails including the Cantaloupe Basil Refresher with basil, vodka, lime, and cantaloupe, and the Grapefruit Bliss, with aperol, house-infused grapefruit vodka, and fresh grapefruit.
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| Cantaloupe Basil Refresher & Grapefruit Bliss |
Later in the evening we also tried the Green Tea Revenge with basil, house-infused jasmine green tea tequila (yum), and fresh grapefruit, as well as the Libertine with elderflower, ginger puree, green chartreuse, house-infused lime vodka, and fresh lime. The cocktails were very fresh and we appreciated the addition of house-infused liquors and fresh fruits and herbs.
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| Green Tea Revenge & the Libertine |
Adamus has a bar menu with smaller plates for sharing, as well as a larger plate menu with more substantial entrees. The chef brought us a selection of small plates from the bar menu to start. We enjoyed a cheese and charcuterie board with three types of cheese, including a Humboldt Fog sheep's milk cheese that was incredible, house-made pickles and terrine, and salami.
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| Charcuterie Board |
We also tried the broiled Wianno oysters topped with creamed spinach, bacon, and gremolata. These were pretty rich so I only had a few, but they definitely packed a lot of flavor. I'm a huge fan of oysters, (I can easily eat them by the bucketful) but much prefer them raw.
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| Broiled Wianno Oysters |
We also tried a flight of three homemade croquettes, including lobster, pork, and short rib. One of the restaurant's specials is on Thursdays when they offer three croquettes for $3 from 4-8pm. Our favorite was the pork croquette since we thought the others lacked enough flavor.
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| Lobster, Pork, & Short RibCroquettes |
In addition to the three croquettes, we also sampled a trio of sliders including, pork belly, crab cake, and beef brisket. These also are offered for $3 on Thursday. The pork belly was the clear winner here.
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| Pork Belly, Crab Cake, & Brisket Sliders |
The last bar bite we tried before our main courses were the fried pickles. The pickles are housemade bread-and-butter style and had a sweet flavor that went well with the salty batter. They're served with a country mustard aioli, and chipotle creme for dipping.
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| Fried Housemade Pickles |
Adamus offers an additional menu of larger plates that can be enjoyed in the main dining room. The menu is on the heavier side because it was developed when the restaurant was set to open in February. However, Chef Nelson Erazo will be updating the menu with summer options in early July.
We tried the beef tenderloin with potato and creamed corn. It was perfectly cooked to our liking and the potato was also delish.
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| Beef Tenderloin |
Adamus makes its own pasta, so I had to try the Lamb Bolognese with handmade mint pappardelle, foraged mushrooms, cipollini onions, and a pomodoro sauce. I loved the texture of the pasta and the amount of lamb meat, but felt the sauce could have used some more flavor.
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| Lamb Bolognese |
We also tried the walleye pike with grits and tomatoes. This was definitely a Southern-style dish and was quite rich. I enjoyed the grits but had hoped the fish was served next to them so I could really taste the fish instead of it being drowned in buttery grits.
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| Fennel Dusted Walleye Pike |
Last, and certainly not least, we tried two desserts. The first was the Fromage Blanc Cheesecake with a marcona almond crust. It was topped with homemade apricot compote as well. We loved the velvety smooth texture and the compote.
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| Fromage Blanc Cheesecake |
One of the best bites of the night was the Warm Raspberry Chocolate Cake. It had the texture of a rich fudge brownie and was served with a generous scoop of Oberweis vanilla ice cream. We were both SO stuffed but couldn't seem to put our forks down. Always save room for dessert.
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| Warm Raspberry Chocolate Cake |
Overall, Adamus has great potential. It's a beautiful space with tasty cocktails and bar bites. Its location is close to many area attractions, however, it's hard to find within the hotel (they mentioned they are working on outdoor signage and an awning). Additionally, they offer several weekly specials including $1 oysters on Tuesdays, 50% off wine bottles on Wednesdays, and three for $3 croquettes and sliders on Thursdays. The next time you're near Jeweler's Row, stop in for a cocktail and some small plates at the bar, or one of the swanky private booths.
Note: my meal at Adamus was complimentary; however, the opinions expressed herein are my own.
Adamus
(inside Silversmith Hotel)
www.silversmithchicagohotel.com/dining.aspx
10 S. Wabash Ave.
Chicago, IL 60603
312.372.7696
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