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Sweet, tart and looking something like a tomato, Fuyu persimmons started popping up on menus a few weeks ago. At Bistronomic, chef Martial Noguier found a use for the fruit in his venison tournedos. After braising venison shoulder in red wine and rolling it with chicken mousse, he decided the plate needed an element to counter all that richness. So Noguier added persimmons cooked in a spiced syrup. (Though, with foie-gras butter topping this dish, those persimmons fight an uphill battle.) 840 N Wabash Ave (312-944-8400).
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