Charlie Trotter's produces three daily tasting menus: the Grand Menu, the Vegetable Menu and the Kitchen Table Menu. All are designed to highlight the finest seasonal ingredients available. Chef Trotter prefers his cuisine to be experienced in a progression of petite courses with each course laying the foundation for the next – thus his tasting menu approach.
A network of over 90 purveyors provide the fresh, healthful ingredients which inspire his flavorful masterpieces. From the naturally raised meat and game to the line-caught seafood or organic produce, every component of each dish is the purest available. Indiana bobwhite quail, petite greens from Farmer Jones, heirloom tomatoes from Illinois, North Dakota buffalo and Hawaiian gindai are just a few of the products that may arrive on a daily basis. He says:
"The taste of free-range and organic products is so much better than the alternative. It is also good to know that you are eating unadulterated food and supporting farmers and growers who are directly connected with the land."
Chef Trotter prefers saucing with vegetable juice-based vinaigrettes, light emulsified stocks, and purees as well as delicate broths and herb-infused meat and fish essences.
"Unlike sauces that incorporate a lot of butter or cream, our approach does not mute or block the basic flavors of the ingredients they are meant to support."
It is important to Chef Trotter that diners enjoy a perfectly balanced meal that continues to satisfy afterwards.
"I do not want guests walking out of the restaurant feeling as if they over-indulged because of excessive cream, butter, and alcohol. I want them to feel stimulated and alert, knowing that they will be able to look forward to breakfast the following morning. Food doesn't have to be rich to taste good."
816 West Armitage
Chicago, Illinois 60614
Tel. 773 248-6228
Fax. 773 248-6088 fax