|Entrance with a live guitarist|
Each menu's course is served to all diners simultaneously while the chef who prepared the dish explained its preparation. The intimate seating allowed for discussion of the dishes, and the interesting way in which they are plated. Being so close to other diners also allowed me to realize that everyone's dish was a different portion size. I would have liked if things were made a little more uniformly.
Brunch courses included a take on shrimp and grits with blue cheese, as well as a perfectly crispy fried frog leg with yogurt and brioche. I loved the cheesiness of the grits, but felt it was overly salty (this seemed to be the general consensus). The frog leg was slightly greasy but pulled apart nicely and was our favorite of the courses.
Both brunch and dinner menus end on the same sweet note with a mango upside down cake topped with eggnog poured over it table side. The cake had a nice crunch with the addition of meringue but I seemed to have been given the smallest slice of cake, compared to my table mates. If you know me, you know that dessert is the part of a meal I look forward to most.
|Mimosas and French press coffee|
Under the Table
1307 Chicago Avenue
Evanston, IL 60201