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4450 N. Prospect Rd.
Peoria Heights , IL , United States
(309) 682-5863

Molecular meets locavore in the open kitchen of a daring new restaurant by chef Josh Adams, who trained at Chicago’s Alinea. Midwestern farm produce fuels such intricate combinations as poached egg on brioche with house-cured guanciale and coffee-smoked shiitake mushrooms; or sous-vide duck breast with Beluga lentils and beads of carrot-cardamom “caviar.”

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