Description
We suppose it should have come as no surprise that Christian Delouvrier, whose résumé includes running the kitchen at Lespinasse and Alain Ducasse in New York, is kicking ass at the Chicago outpost of the Manhattan staple. But it’s still a happy surprise that we can now get rich and savory duck rillettes; plump, saffron-laced mussels; an impossibly tender steak au poivre; and a perfectly sweet and sticky apple tart without setting a single foot in Paris.