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Takashi, Chicago

1952 N. Damen Ave.
Chicago , IL , United States
(773) 772-6170

In an intimate two-story A-frame building in Bucktown, the Japanese-born Takashi Yagihashi delicately combines Asian and French techniques with Midwestern ingredients, like chicken baked in a clay pot with shimeji mushrooms, eggplant, haricots verts and yuzu juice. A concise list of Spanish and French wines pairs well with the salty-spicy-tangy food.

From the From the May 2008 Food & Wine Go List

After earning great reviews at Tribute in Detroit, <a href="/bestnewchefs/?year=2000&chef=B29E49BE-8C1C-4DDC-BFC11766A99F5F0F ">Takashi Yagihashi (an F&W Best New Chef 2000)</a> is back in Chicago. In the two-story A-frame building that previously housed Scylla, the Japanese-born cook delicately combines Asian, French and American influences, serving slabs of marinated fluke with <em>ponzu</em> dipping sauce. The well-chosen, concise list of Spanish and French wines pairs well with the salty-spicy-tangy food.

We loved: Winter roll of prosciutto, shrimp and mizuna; duck fat–fried chicken with lemongrass.

Last updated 2013-01-10 16:14:34 UTC
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