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L20

<p>At neo-Modernist seafood temple, Laurent Gras proves that he might be the most commanding chef in the country. Think gracious, unstarchy service, a fine-tuned wine list, and a masterful tasting menu that weds Gallic rigor and opulence to Japanese skill with raw fish. Out come delicate morsels of kinmedai (big-eye snapper), lightly smoked over cherrywood and slicked with apricot oil. Then a voluptuous shrimp tartare under a scattering of pansies and edible gold dust. All this in a suave open space that would impress even Mies van der Rohe with its serene, plush geometries and attention to detail. If you're going to splurge on one grand meal this year, L2O is your place.</p>

AS FEATURED IN...

From Food & Wine , AUG 2010

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From Food & Wine , JUL 2010

Laurent Gras of Chicago's L20 makes this dish with a rice cooker...MORE>>

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From Food & Wine , JUL 2009

Go to a restaurant with an F&W Best New Chef in the kitchen, and you'll likely find a great wine director in the dining room...MORE>>

– Ray Isle Drink Like a Wine Pro: 10 Top Wine Destinations

From Food & Wine , MAY 2009

His ethereal treatment of prized amadai and shimaaji flown in from Tokyo rivals Japan's top sushi...MORE>>

– Twenty Rising Stars

From Food & Wine , APR 2009

...the bisque was extraordinary. A pool of decadent chestnut puree surrounding sweet, succulent nuggets of lobster meat (vacuum-cooked in a fancy gadget called a Gastrovac)...MORE>>

– Anya von Bremzen Should Fine Dining Die?

From Food & Wine , DEC 2008

With a focus on seafood from around the globe, the menu comes with a fish glossary to help diners...MORE>>

– Kristin Donnelly Best Restaurant Dishes of 2008

Last updated August 2010