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From Travel + Leisure , JUL 2006

Starters include a toothsome risotto with melon and prosciutto, while entrées resemble works from the Chicago Museum of Contemporary Art: savory squares of sturgeon and bits of crisp pork belly are strewn with earthy black truffles and sweet dabs of carrot in steamed, puréed, and powdered form....MORE>>

– Janet Franz Chicago Heats Up

Last updated July 2006

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