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Best hotel restaurant
Avenues at Peninsula Hotel Forget filet mignon dotted in ruddy bordelaise. Hotel restaurants, once grand ballrooms of classic uninspired French cuisine, are now laboratories for gastronomic inventiveness. Chef Graham Elliot Bowles led the way last year with Seussian platings like red wafers of kangaroo carpaccio with shavings of melon, eucalyptus, micro mint and swaths of caramel served in a boomerang-shaped dish. 108 E. Superior
(312)573-6754
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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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