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Best culinary use of watermelon
NoMI Watermelon has transcended the picnic table. Chef Christophe David serves it up as a frothy cold soup perfumed with the star anise, micro basil, dots of vanilla and a swirl of Banyuls vinegar that mimics the amber and gold tendrils of the original Dale Chihuly glass sculptures hanging overhead. Sipping the soup, topped with a crusty crouton plank dotted with chopped lobster, is like crunching on melon in a spice plantation. 800 N. Michigan
(312)239-4030
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Best of Chicago was written by Brian Hieggelke, Scoop Jackson, Tom Lynch, Michael Nagrant, Ray Pride and Michael Workman
With additional contributions by John Beer, Jennifer Berg, Duke Shin, James VanOsdol and David Witter
Photography: Audrey Cho
Model: Anna Simonovic
Makeup: Diane Arce
2006
Copyright
Newcity Communications, Inc.
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