Charlie Trotter's is regarded as one of the best restaurants in the world. As a restaurant, they set the standard for fine dining and service, and they have an award-winning record to back it up (http://www.charlietrotters.com/restaurant/).
Charlie Trotter the chef has appeared on many PBS cooking shows, authored over a dozen cookbooks, and is well known around Chicago for his involvement in community outreach and philanthropic activities. His culinary philosophy revolves around using fresh, healthful, and organic ingredients to create balanced and visually striking food. His sauces are made by and large out of fruits and vegetables. You don't see a lot of cheese or cream-based items on his menu. I would say the emphasis is definitely on healthful fine dining.
All that being said, eating at his restaurant was high on my life to-do-list.
Before I get to the food, let me just say that the service by the waitstaff was bar none. You want to feel like royalty the moment you walk in the door? Go here. We got the best table in the house (it's upstairs and overlooks the entrance to the foyer), just because I asked the maitre'd for it. The waitstaff at this restaurant are all salaried and it shows. They know the menu and the wine list (which is ridiculously extensive) inside and out.
But you probably want to know about the food. Trotter's doesn't do the ho-hum pick an entree and maybe an appetizer style of service. You pick one of two 8 course tasting menus for a three hour dining "experience". If one of the courses doesn't sound appealing to you, you can pick a different protein and the kitchen will invent something completely different for you (for example, I did not wish to have the eel course, so I asked the waiter to have them make me something with quail instead, and presto, it was so).
Rory and I both got the Grand tasting menu:
Effingham Oyster with Wasabi & Nori
Steamed Freshwater Japanese Eel with Cilantro, Roasted Banana & Soy
Scottish Salmon Confit with Rose & Black Tea
Roasted Duck Breast with Kumquats, Wild Licorice, Szechuan Peppercorns & Duck Gizzards
Salt-Crusted Veal Loin with Oregon Morel Mushrooms, Fermented Black Garlic & Thyme
Red Shiso Sorbet with Mango & Grains of Paradise
Poached Quince with Sesame Ice Cream & Rosemary Shortbread
Oloroso Sherry-Raisin Ice Cream with Chocolate Cotton Cake, Dried Plums & Ennis Hazelnuts
The food was AMAZING. I didn't have the cake for the last course, so instead they made me something that involved ice cream, cherries, dark chocolate, and olive oil that was completely incredible.
Before we left, we got to tour the kitchen (which was immaculate), and meet the chef himself:
That's Charlie Trotter, me looking bombed (I only had two glasses of super expensive wine with dinner!), the kitchen manager, and Rory (looking full and happy).
Chef Trotter naturally enquired about what brought us to Chicago. I got to share my own food-based educational pursuits and the fact that I was rushing back to Louisville to blog about eating in his restaurant. So, being a great marketer as well as being a great chef, he then gave me 3 hardcover cookbooks he has written about healthful cooking!!! Freakin' awesome! Charlie Trotter is officially at the top of my celebrity chef pantheon.
I highly recommend doing this before you die!
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