The chef who succeeded Grant Achatz at Trio , Dale Levitski, had his eye on the fall and took total advantage of what was available – in fact he was still changing the menu when I arrived at 10 AM. That’s a sign of a seasonal chef at his best.
Lucky for me the Curried Lamb Benedict (zucchini bread, spring vegetable salad, poached egg, and foie gras hollandaise) was still on the menu. This was not only a brilliant combination of flavors but was the best Benedict I’ve had in Chicago….and I’ve had a lot of great Benedict.
The petite side salad was also an impressive preparation of beets, cauliflower and white raisins.
I’m not a big fan of zucchini bread but this base layer won me over. The lamb was incredibly rich and tender and the undersized amount of hollandaise (yes, I wondered where the hollandaise was) was the perfect top off.
The foodies around me – and they were all talking food - got interesting dishes as well so my goal is to take the entire neighborhood back and share.
That’s one quick way to knock off the entire menu in just one seating.
Foie Gras Hollandaise
2 egg yolks2 teaspoons rice vinegar
3 tablespoons raw foie gras
3 tablespoons butter
1 tablespoon white truffle oil
Salt and pepper
Puree the foie gras and butter in a blender or food processor until smooth.
Wisk the eggs yolks and rice vinegar in a double boiler or a bowl placed over boiling water until aerated. Quickly begin mixing in the foie gras and butter mixture bit by bit, whisking constantly.
When all the “foie gras butter” has been incorporated, whisk in the white truffle oil.
Season the foie gras hollandaise with salt and pepper to taste.