- Restaurants |
- Nightlife |
- Shopping |
- Movies |
- All
EL Ideas
Category: Restaurants Canadian (New) Canadian (New)
2419 W 14th St(at Western Ave)
Chicago, IL 60608
Neighbourhood: University Village
(312) 226-8144
- Hours:
Wed-Sat 7:30 pm - 11 pm
- Good for Kids:
- No
- Accepts Credit Cards:
- Yes
- Parking:
- Street
- Attire:
- Casual
- Good for Groups:
- No
- Price Range:
-
$$$$
- Takes Reservations:
- Yes
- Delivery:
- No
- Take Away:
- No
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Wi-Fi:
- No
- Good For:
- Dinner
- Alcohol:
- No
- Noise Level:
- Average
- Ambience:
- Casual, Intimate
- Has TV:
- No
- Caters:
- No
44 reviews for EL Ideas
Review Highlights
-
"Chef Foss and Brochu is the Dynamic Duo." In 4 reviews -
"The smoked oyster channels a heartwarming campground." In 3 reviews -
"...you might see at a dinner party, but a more refined version." In 3 reviews
Loading...
44 reviews in English
-
Review from Camille P.
Chicago, IL
5/16/2012
What a great experience EL Ideas was. Imagine a catering kitchen in a warehouse on some random side street turned into an interactive dinner party... oh yeah... with some of the craziest food you've seen.
So the guys, Chefs Phillip Foss and Kevin McMullen, are just doin' their thing. Ya know, cookin'. You can hang out with them while they're doing it, help them plate, even drop plates to the other 15 diners if you want....
All the food was stunning. Most beautiful "Gin & Juice" (with an oyster) I've ever seen. Check out the teeniest cucumber on the planet.
I was convinced that they'd screwed up and dropped the plate before they'd marked the table (that is, that the food had arrived before the set of clean utensils with which to eat it). Not true. No utensils allowed on this course. It was required that you pick the plate up and lick it. Seriously.
Well, ok. If you insist. It was also our permission to lick any plate that followed. I guess that's one way to make you fell comfortable in a strange environment!
The Etouffee may have been my favorite course, though it certainly wasn't the prettiest. The flavors were absolutely delicious!
There are 2 preparations of cauliflower here: braised with tomato and blanched. It's topped with a slice of tuna bottarga (Sardinian pressed roe), EVOO poached yukon gold potatoes and an herb pesto.
Me... enjoying every second of it .
Nothin wrong with a couple slices of salty meat! It's pata negra served with sunchokes a couple different ways, a gooey cana de cabra cheese, and a couple berries... among other things.
My mouth is watering just looking at the perfect sear and remembering the moistness of this salmon. Brussels spouts, grits and kale? My kinda dish.
Here's a wacky one. Apple sorbet, bacon and peanut butter sauce. Sweet, salty, smokey, nutty, tart. A palate cleanser of sorts... but with bacon!
And apparently, when you're only serving 16 people a night, you can roast an entire lobe of foie gras and slice it into enormous portions for each plate. Needless to say, this one was fab. Braised beluga lentils, celeriac 2 ways, mustard, sliced buddha's hand for some acid.... so interesting!
This smooth kohlrabi soup was amazingly delicious, too! The accompaniments were fried sweetbreads, poached lobster, black trumpet mushroom and a crispy green. The instructions were to push it all in and go from there...
A simple sliced duck with bok choy, oyster sauce and lemon-olive oil sauce.
Here's the bite of strip steak. The yellow and white are "components" of béarnaise sauce (aka hollandaise with tarragon). I didn't really get much egg or butter or lemon from the dust and beads but it made for a lovely presentation... don't you think?
Then there were desserts. Cookies 'n cream a bunch of ways: in ice cream, an inside out oreo, chocolate cookie crumble and a foam. Yummy!
Here's what the plate-ups looked like for each course. This one is for the "Movie Snacks" dessert that followed.
I'd say it was the most playful and fun dish of the night. Twizzler ice cream, popcorn, homemade crushed whoppers, coke foam and dried-on-the-vine chocolate covered raisins (fancy raisinets). Oh, and crumbled peanuts for a the base of the ice cream. I'm not exactly sure how all of the flavors came together in one bite, but it sure was fun to eat!
The whole thing was so fun! I'd totally go back in a second! -
Review from Michael U.
Dublin, OH
Full review blogged, a few highlights below:
Cauliflower-Botarga/Anchovy/Potato: Presented by Floss and described at length, what seemed to me like it would be overly briny and fishy actually turned out to be not only bold, but balanced and interesting. Beginning at its base with cauliflower florets cooked sous vide in lemon and olive oil and subsequently topped with a slightly acidic and pleasantly sweet "cauliflower Bolognese" seasoned with chopped anchovies the cauliflower component of this dish simply sang while the addition of crunchy croutons, boiled potatoes, an anise hyssop blossom, sliced white anchovies, and a large piece of briny cured tuna roe all harmonized nicely.
Apple-Peanut/Bacon/Thyme: Plate six, a dish "based on my favorite snack of apples and peanut butter...plus bacon, because why the f$%k not" would arrive next from Phillip Foss and in a meal filled with inspired combinations this was perhaps the most notable as the chef opted to serve up his snack in the form of a ball of sour Granny Smith sorbet over top of peanut butter spiked with bourbon barrel aged soy sauce, crumbled peanut brittle, parsnip marmalade with julienned apples, thyme leaves, and crispy bacon. Cold and sour, creamy and savory, a bit of crunch, and a well placed shock to the palate transitioning us to the heavier courses that would follow.
Foie Gras-Celeriac/Meyer Lemon/Mustard: One of the more unique aspects of serving all plates simultaneously to a group of 16 was the ability to present foie gras in whole roasted form and using nearly two pounds of Hudson Valley bird the portion we received was generous and exquisitely creamy. Obviously not stopping at just the liver, this plate which was again from Chef Foss, balanced the unctuous liver with celery root in four styles - crisps, puree, julienned, and compressed - plus celery leaves, lentil salad, Meyer lemon confiture, white verjus gelee, plus black and yellow mustard vinaigrette. Clearly a very complicated plate with myriad tastes and textures traversing the plate I'll note that while I could have done without the mustard, the bitter celeriac components playing point/counterpoint with the verjus and meyer lemon was splendid.
Kohlrabi-Sweetbreads/Lobster/Black Trumpets: From Kevin, course ten was another soup and at the same time another dish where vegetables took center stage while two inimitable proteins lent a supporting role. Served in a temperature sensitive manner with the steaming hot and foamy cream of kohlrabi cappuccino at the center we were instructed to push the accoutrements in, stir, and then enjoy - a procedure that created one of the most memorable courses of the evening - an aromatic masterpiece with the slight sweetness of the kohlrabi smoothly enhancing the flavors of mushrooms, shallots, steamed Maine lobster, and pan fried crispy sweetbreads while bits of crispy kohlrabi leaves added a slight bitter note on the tongue that dissipated on swallowing leaving behind the sweetness of the proteins.
Movie Snacks-Popcorn/Twizzlers/Raisinets: This dessert was all over the place and all the better for it. Featuring Black Popcorn, crumbled homemade Whompers and pretzels, and vine-ripened Raisinets, as the sweet and savory base and then topping it off with Twizzlers Ice Cream and Coca-Cola Foam this was not an elegant or subtle dessert by any means - just a sweet and delicious one.
Milk n' Cookies-Chocolate/Capsule/Oreos: A far more refined dish than the first dessert, the last course of the evening was a lot of fun and having had the chance to watch Kevin put it together in the kitchen provided another degree of appreciation for the flavors and textures at hand. Beginning first at its base, the dessert started with a pair of cookie crumbles, half from house-made dark chocolate cookies and half from actual Oreos. Added next, two dollops of 'sweet milk' pudding from condensed milk were set to flank a sort of reverse Oreo truffle with a white chocolate shell overlying liquid chocolate on the inside. Last but not least, added just before delivery, was chocolate cookie ice cream and much like the dish beforehand this was a dessert evocative of memories from my childhood.
The Verdict: One of my friends, a well traveled gourmand, says that the most important aspect of finding a dining partner is sharing the same 'mouth' - essentially that if you like the same things as your friend you'll end up enjoying the same places. With that in mind, I can only say that while my life has been nothing like that of Chef Foss, if this meal is any indication there is no doubt that we share a similar palate and while not every course was flawless the majority were exemplary and many stoked emotions of happiness unlike all too many fine dining experiences. Adding in the bargain pricing, unequaled access to the kitchen, whit, and camaraderie of the evening I can't wait to go back...to me EL Ideas is the most exciting restaurant in Chicago today.Listed in: Most memorable meals.
-
Review from Mike S.
4/22/2012
Tucked away on a rough-looking side street, overlooking a train yard in the middle of nowhere, the last thing you would expect to find is cutting-edge fine dining. But that's just what you'll get at El Ideas, a truly special dining experience you won't find anywhere else in Chicago.
As the fifteen or so lucky diners trickled in before service began, we noticed something different about the crowd. It's not that they're completely mixed in age or style, or that they're all serious "foodies" (although most are). Despite the fact that most people haven't ever heard of El Ideas, the first thing we noticed is that almost everybody there was a repeat customer. And they seemed just as excited to be there as the first-timers. Many were bearing gifts for the chefs, some craft beer or maybe some treats from their home garden. I've never seen anything like it, and it speaks volumes about the experience that chef Foss has put together for his diners.
The front-of-house man, Bill Talbott, gets everyone situated at their tables and takes care of whatever wine they've brought. It's amazing that he keeps it all straight and does such a great job with service all by himself. He also provides the music for the evening, and El Ideas seriously deserves five stars just from the playlist he put together. From retro hip-hop, to theme songs, to lounge covers of 90's alternative tunes, it was super entertaining and anything but ordinary.
The dining space at El Ideas sits just to the side of the kitchen, so you can watch the chefs at work throughout the meal. You are encouraged to get up and wander around, take pictures, ask questions, and even help out with a little bit with the plating if you're interested enough. When each course is ready, whichever chef was responsible for its creation speaks a little bit about the inspiration for the dish. Everything on the menu here is constantly evolving, and it was really cool to see the thought process behind each course.
I won't go into much detail about the actual food that we enjoyed, since most of our menu has already been replaced by their newest creations. But of fifteen courses, I would say that thirteen of them were absolutely outstanding and two were simply good. My personal favorites were the "muppets" dish (frog legs and pork belly!) and the "movie snacks" dessert. The Twizzlers ice cream was amazing!! Everything was very unique, complex, and (most importantly) tasted incredible. It was also the perfect amount of food and the pacing was spot-on.
There are a ton of great fine-dining restaurants in Chicago, and for that reason it's rare that we actually return to one soon after we've visited. There are just too many new places to try. But one thing is for sure, we will definitely be back at El Ideas as soon as the menu has turned over. It was the most fun we've ever had dining in Chicago, and we can't wait to go back! -
Review from Matt C.
Chicago, IL
4/8/2012
Dined there tonight. The chef seems like a genuinely nice guy and the service was good. Some of the courses were creative and most of them were well executed. I enjoyed the music. The ham and cheese was my favorite course, with the bitter chocalote nibs and the ham working well together and being creative. Many of the dishes (soup shot, crab + lychee+lemongrass, cucumber + smoked salmon) were fine and forgettable.
But for a $300.00 for two plus tip(remember that is for the food only, it is BYOB), we had maybe 5-6 small bites of meat, an intermezzo, a few insignificant vegetables, and some chocolate/small quenelle of ice cream.
The place is cool, the concept is pretty unique. I may go back there to impress a date sometime but its more for the experience then to really eat. I am sorry but i am not gonna rate a place high just because everyone online thinks i should. -
Review from Geoffrey I.
Chicago, IL
4/16/2012
Best dining experience I've ever had. Fancy and creative yet accessible.
I started this review 9 months ago and my impression remains the same. It's a shame because the dishes I had are likely off the menu now.
Went to El Ideas on 7/30 and Next: Thailand on 7/31. While I enjoyed Next, El Ideas far surpassed expectations and was the most memorable of the weekend. No knock on Next -- that meal was my favorite of the 3 menus in 2011. El Ideas is *that* good! (Maybe it was because I witnessed Chef Andrew Brochu during his culinary refractory period.)
Phillip Foss has created a great venue for him and other chefs to demonstrate experimental cuisine. Steeped in classic technique and phenomenal, unexpected flavors. It's like a culinary think tank -- what El Bulli may be attempting in its next iteration. I don't think this overstates what kind of influence El Ideas will have on the Chicago culinary scene. I hope to return soon once I scrounge up a couple extra bucks. -
Review from Matt K.
Chicago, IL
5/11/2012 1 Check-in Here
Simply amazing.
-
Review from Nicole M.
4/9/2012
I've had the tremendous good fortune to dine at ELideas twice, and each time was delicious and delightful. Chef Foss and his team are doing some playful things and making awesome food but there isn't a hint of stuffiness. You don't need to be a foodie to know that this is simply good, accessible food that's thoughtfully prepared.
Eating here is relaxed and fun -- from the music (Bill puts together an entertaining mix of covers that you'd never expect) to invitations that the diners lick their plates (no joke). Sure, it's expensive, but ELIdeas isn't nearly as pricey as some other tasting menus I've tried -- and it's head and shoulders above most. Plus, being a BYOB, you can bring your beverages of choice and not worry about mark-up (which definitely makes it less dough that places where you opt for a wine pairing). So, save your pennies and go. As another reviewer noted, in order truly understand the brilliance, you need to go yourself. I for one know that I can't wait to go back! -
Review from David W.
Chicago, IL
1/22/2012
I don't Yelp anymore, but this meal was worth saying something about.
Each of the 13 courses were amazing. EL will now join Schwa, Alinea, Pujol and Frasca in my top 5 meals of all time. -
Review from Evelina L.
Chicago, IL
Last week, we finally got the chance to dine at EL ideas. I sort of felt that this place was very near and dear to my heart...because my initials are also EL. But, it does stand for our elevated transportation system, so basically elevated ideas. YES, there was a LOT of elevation going on it that restaurant. Only downside? We couldn't get reservations on a Saturday to really take advantage of the suggested wine pairings.
This place is BYOB, but the way that they serve the wine and pair it with your courses, it would feel like you are paying top dollar for it. Even though it was a Thursday, we had no issues somehow not noticing how we finished 2 bottles of wine - a proseco (or something light/sparkling) is recommended for the first half and then we had a Pinot Noir (a light red is recommended for the second half).
There were only 12 people in the restaurant and almost half have been there before. That's a sign that the food here is good. It was. REALLY REALLY elevated.
Do take advantage of it being such an intimate environment and your ability to go into the kitchen and chat with all the chef's. You are able to see genius in the making.
I won't even try to describe the food, its changes all the time, just trust me that it was all fantastic. Halibut and Truffle courses were the most special, but the rest didn't disappoint. I posted a few pictures, but I did photograph every course - they were all works of art.
Try to get in and enjoy everything about this place, including the fun music and casual yet elegant atmosphere. We cannot wait to be back!Listed in: Gastronomic wonders around…
-
Review from Bob D.
Chicago, IL
12/6/2011
I am very skeptical of new dining trends and hip spots, so I entered this situation with my dukes up.
This spot may not be convenient for most but it is 5 minutes from me. The best part of the location is I finally got a chance to see what the heck is happening on this street on a Friday night. You will understand when you get there ; )
13 courses. One had no silverware and you lick the food off your plate, an interesting idea, but a little work on the plate design is needed, and a warning, I may have trimmed my beard for this one.
11 of the thirteen courses were nothing short of fantastic. The only real hiccup was some sassafras desert, a real oops a daisy, but easily forgiven.
Call ahead for wine suggestions, it is BYOB.
If you are curious to watch a kitchen in action you will get to watch as much or as little as you want. A few customers even plated and served a dish or two, not to sure I want Parker Posey over there putting her hands on my dish, oh well.
When was the last time you had, Wagyu, Uni, sweetbreads, crab, lobster,cardoons, hog jowls, egg, and sassafras in the same meal?
Top notch ingredients, varying textures and a tremendous attention to detail made this a very enjoyable night. -
Review from Kate H.
Chicago, IL
3/18/2012
"Are you celebrating anything?" our fellow diner asked. "Umm...getting a reservation?"
After receiving an email from EL Ideas late Thursday night offering a Friday night table, we jumped at the chance to pay the hefty $135 per person for two of just sixteen seats at Chef Foss' "middle-of-nowhere" restaurant. Had we had more time, we would probably have made the more frugal decision not to.
I'm so glad we were forced to be impulsive. This was one of the best meals I've ever had.
We knew we were in the right place when walking to the end of a dead-end street on Western and 14th, we saw a Porsche, a BMW, and an Audi in the gravel lot. (Turns out those belong to the chefs/staff).We walked inside to find the chefs hard at work plating the first two courses. One of the coolest parts of the experience is the open kitchen right next to the dining area, where we all lingered to chat with the chefs while they worked.
Once we were seated, we were treated to thirteen courses of awesomeness for which no description can quite do it justice. It's best to leave any food aversions (or people with food aversions) at home. The menu is ambitious--oysters in cucumber juice, fried sweetbreads, vinegar foam, powdered olives, crisped kale--and it delivers. Flavors are mind-blowing, complex, and robust, though the concentration of flavors did make a couple of dishes a tad salty, e.g., the powdered olives that carried the full flavor and brininess of an olive in each sprinkle. And, the desserts didn't have the same wow-factor as the first eleven courses. Even so, the food was phenomenal.
Everything is beautifully plated, and while I would not go as far as to say that it was a down-to-earth experience, it was plenty of fun. After being encouraged to lick our plates once, we had no reservations doing it again and again.
Price: $175/person -
Review from Aaron K.
12/2/2011 3 Check-ins Here
The wife and I have been to ELideas 3 times now (the latest for her birthday on11/11/11) and each meal has been incredibly memorable. The passion, talent, innovation and care applied by Chef Foss, Chef Brochu and their right-hand-man Mike DeSteffano is immense. Every dish I've been served has been a masterpiece of expert of composition in its appearance, taste and texture. And after 40+ dishes I have yet to be served one that could use "tweaking" or felt like something was missing.
I find it hard to accurately describe EL as there is is little else like it. Many reviews here compare it to Schwa as a BYOB in small, out-of-the-way spaces with limited seating. While both are great, I personally think the comparisons stop there. Each emphasizes different technique and unique compositional components. ELs focus on using classical techniques mixed with "urban foraging" brings to the table a richness of new and exciting flavors. The intimacy allows one to feel free to stop the chefs a question at any moment.
The experience is only heightened by the gracious front-of-house management provided by Bill. He has been careful to remake the musical playlist on each of our visits - each time bring out some classics as well as incredible remixes of class tracks. I think Bill has to have the best selection of music of any front of house in the city and knows how to use it.
I can't say enough good things about EL, though they all fall short in describing the overall experience. Like many of Chicago's art museums, to truly understand the brilliance you really must go yourself.Listed in: Good Food Chicago
-
Review from Caroline M.
Chicago, IL
11/6/2011
This place is badass.
You've been warned.
Not only are they located in the middle of nowhere, but they only have 12 (twelve!!) seats. Itsy bitsy, no? And whatever you do...Don't.Be.Late. Dinner starts at 7pm sharp. Our server, Bill, was outstanding. He welcomed us at the door and got our wines chilling pronto--byob! How did he know I needed my beloved bubbly straight away? I luv him.
Our entire evening was...well, I don't know how to put this "lady-like" but it was fucking amazing. Puff the Magic Dragon (I kid you not) was playing at some point and time with some Green Day and music from Spamalot tossed in there. The night sure got hazy after two bottles of wine (don't judge) but, believe me, I still cannot get over how intricate the dishes were. Very complex, yet simple at the same time. I enjoyed the interactive part being able to watch them plate up some gorgeous dishes. The pace was perfect, too. We left around 10:45-ish.
Take advantage of their town car service they offer after your marathon of a meal. You'll be in a food coma and surely will need someone to haul your ass home.
I don't know about you, but after two bottles of wine, you may do some embarrassing things. For example, the "raise the roof" gesture. Not that I did that or anything. (FML)
PS: Not only are the chefs highly skilled they are also REALLY attractive. You betcha I'll be back. With fewer clothes on. -
Review from Galina M.
Chicago, IL
3/18/2012
My fiance and I and another fellow foodie couple went to EL Ideas last friday. What an amazing experience - truly elevated concept! From the moment we walked in, our wine was taken to be chilled, our coats were hanged and we were ushered into the kitchen to hang out with the chefs preparing our first meal of the night! It was great because we had a chance to chat them up and learn all sorts of new things! They actually had gone to EL Bulli the night before so this dinner was extra special because they said it was an inspiration to them! The chefs are very friendly, open and personnable - and obviously great cooks! The presentation of the food was impeccable and so fun! The combination of flavors and certain unusual ingridients bursting in your mouth was absolutely unforgettable! I made reservations for my dad n his wife already and am planning on going back myself! Thank ELevated Ideas - keep on rocking!
Note: you have to call them or email them for reservations in advance. They will call you or email you back with a confirmed date and time and will charge your credit card in advance. That's less hassle with the bill and more time to enjoy the experience! -
Review from Emilee W.
Chicago, IL
3/27/2012
My co-worker went to this restaurant nearly 8 months ago. Upon hearing about it I knew I had to go. I put my name on the reservation list and waited ... for 8 months. I can honestly say that the 8 month wait was worth it.
El Ideas is easily one of the most unique dining experiences I have ever had.
El Ideas combines new and innovative dishes with a dining experience that cannot be topped. Being the "foodie" that I am, the laid back and open feel of El Ideas was more than welcoming.
Head Chef Phillip Foss opens up his kitchen (literally) to the measly 16 guests that El Ideas accommodates per evening (two seating groups on Friday and Saturday). The restaurant is BYOB (FABULOUS) and a wine pairing list is sent to those with reservations via email before arrival so that well paired selections can be brought along. Guests are allowed to go into the kitchen while dishes are being prepared and plated. We asked questions, cracked a few jokes, listened to the most random selection of tunes ever (from 'chicken fried' to some Destiny's Child to Gorillaz ...), tasted dish components, and even helped plate and serve our own courses.
Seriously, go and experience this unique atmosphere if you can land a reservation. Definitely worth it. -
Review from Carol K.
10/14/2011
2 chefs. One server. 10 tables. And a location only a vagrant would love. But add it up and it feels like a private dinner party where guests are greeted out on the street and welcomed into the warmly lit space, as wine is poured and delicious smells begin to waft out of the kitchen.
El Ideas is the brainchild of two chefs, Phillip Foss (formerly of Lockwood) and Andrew Brochu ( formerly of Kith and Kin, Pops for Champagne) and since I was a fan of the foods they created in those locations, I knew I was in for a great night. Foss creates meatballs by day in the space for his "Meatyballs" food truck, but at night EL is a gourmet restaurant with none of the stuffiness.
Reservations are made on line and payment is done in advance ($275 for two plus tip). There is one seating and you must be there by 7 or you hold the other tables up as everything is perfectly choreographed like a dance. It's BYOB and they will send you an email a few days before with suggestions of what wine to bring that will pair with the food they are serving that night.
Before each course is served (there were 13 on the night we were there) the chefs come into the dining area and explain what (and in some cases how) we would be eating in a fun and inviting way. They also suggest you get to know others that are sitting by you as well as welcome you to come and watch them as they create the dishes in the open kitchen that is just behind the tables. Both Foss and Bruchu each have their own style in how they talk about what they have created which is also fun to hear.
On this night- the first course was foie gras with quince, szechuan and strawberry. But it wasn't served with any bread, crackers, or utensils. As the chef explained, "it's so good we want you to lick the plate". And after looking around to see if he was kidding or not (he wasn't) the dinner began with all of us creating ways to get the delicious spread off the plate and into our mouths. Fingers and tongues seemed to be the "utensils" of choice.
Other courses included, a bite sized portion of scrambled eggs with char, spanner crab in a broth, octopus and black ink risotto, rabbit with ricotta cheese, pork belly with chorizo, skate with veal heart, a banana slice wrapped in bacon with squab, beef with figs, and then three desserts. Thankfully, these all came with utensils!
My favorite dessert was the rooibos which was a pumpkin, pear and pomegranate pudding like dish that came over dry ice that we were able to activate with a aromatic hot tea and it sat and smoked in front of each of us like a witches cauldron emitting the most wonderful Fall like smells. Next up was an apple and caramel dish and finally, we ended with the signature chocolate and salty ball served on a skewer.
While that sounds like a lot of food- each course was artfully arranged and was really just a bite or two. The pictures that I took really don't do the beauty of the plates justice but they were as delicious as they were pretty to look at.
Dave, was the lone server, although everyone pitches in to bring you the food and wine. He was great . . . .again kind of like being in someone's home as my wine glass was never empty and he was quick with a quip or to alert us to the next special dish that was going to be put down before us. And the entire experience takes about 3.5 hours so by the end of the night, you feel as if you have a new friend!
Since you have paid in advance, you will not get a bill brought to your table so be sure to remember to bring cash to leave a tip for the amazing service that you will get.
The craziest thing about this place has to be the location. 14th and Western is not an area that I spend much time in. In fact, 14th is pretty much a asphalt and dirt road that runs along side of the railroad track. You will probably think, as I did, that you are in the wrong place, but you are not. Park along the overgrown brush and barricades that line the road and walk over to the lone building that is there. The lights are on motion sensors so once you get close you will not feel quite so isolated.
Two chefs. One server. Ten Tables. Incredible food! In my book- they all add up to one amazing evening! -
Review from Billy B.
Chicago, IL
12/7/2011
My friends took my lady and I here for a wedding present. This was the best present we got. The atmosphere is great! The music playlist is amazing, the people are really nice (all three of them), and the chefs drink beer. By the way, you should bring them some. They were drinking Shiner Bach when we went.
You can go in the kitchen and ask questions while they cook. Hell, you can even serve food if your little heart desires. This restaurant is unlike anything I have been to because it is so personal. The neighborhood is sketchy but this place most definitely is not. I highly recommend checking it out.
PS. Don't compare this restaurant to Alinea. It is not apples to apples. -
Review from Thierry D.
Chicago, IL
4/29/2012
Great interactive dining experience! The food was delicious, music fantastic, and conversations with my wife, guests, and the chefs top notch!!
-
Review from Jordan S.
Chicago, IL
2/7/2012
I just had my second dinner at EL Ideas (first time was back in September) and can definitively say that it's unlike any other dining experience in the city. Chef Foss is truly breaking new ground - not with the food, which is awesome, but with the concept for the restaurant, which is unique and brilliant.
EL Ideas fundamentally questions what a fine dining restaurant experience is. Some of my favorite restaurants are fine-dining BYOs (Schwa, Bonsoiree, most recently Goosefoot) and underground restaurants (One Sister, Sunday Dinner Club). EL Ideas has aspects of both, but Chef Foss has created a whole new genre.
While Michael Carlson works both back and front of house at Schwa, the atmosphere is still very much that of a restaurant - an incredibly cool restaurant with mind blowing food, but still one where you're a patron sitting at the table. At One Sister, Iliana Reagan is delivering high concept food from her apartment's tiny kitchen and she's constantly reminding you that you're in her home by serving dishes on patron's hands and having you share her bathroom, etc.
Foss blows this all up and turns the very idea of a "restaurant" on its head. He combines the high concept cuisine, playfulness, casual atmosphere, excitement and discovery of both types of restaurants above, but adds a conceptual element that just doesn't exist elsewhere. Eating at EL is like standing in front of Magritte's famous painting of a pipe with the caption "this is not a pipe" written underneath. Dining with Foss is entering a completely un-self conscious performance art piece where everyone (chefs, patrons, other staff) is participating in a grand expedition exploring the concept of a fine dining restaurant.
I don't have the answers and I'm pretty sure that Chef Foss doesn't yet either. What I do know is that it is a lot of fun exploring and that Foss is a great guide!
A few other comments:
Collaboration - One of the many things I like about how Chef Foss runs his restaurant, is how willing he is to step back and let others shine. Before each course, the chef who created the dish introduces it. Of the 13 courses, Chef Foss introduced 7 and his two young, incredibly capable, assistant chefs introduced 3 each.
The first, Chef Michael DeStefano, was at EL in September and may have been there since the restaurant opened. In September, he introduced a single dish and it was one of my favorites that night. This visit, his "Everything Bagel" course was a stand out.
The second, Chef Kevin McMullen, I think came in January. Like Chef DeStefano, he'd worked for Chef Brucho at Kith and Kin. Chef McMullen nearly got a standing ovation for his "Bay Scallop" dish with four different preparations of cauliflower.
Chef Foss appears to give both of these guys a lot of room. You could see him smiling to himself when one of their dishes really connected with the diners.
Chef Brucho's departure:
In September, Chef Andrew Brucho was still there and his presence is missed. That said the departure felt seamless when I was there three weeks after Brucho had left. The food was as spot on and creative as ever. Also, because Chef Foss seems so open to collaboration, the need to have another "credentialed" chef in the kitchen is mitigated. Chefs DeStefano and McMullen are bringing plenty of their own creativity.
Reservations:
When I made my first reservation back in September it was with Dina and there were a couple minor issues. When I started making my early February reservation, I was dealing with Shelley, who, to put it as nicely as possible, was difficult. I'd begun to wonder if Chef Foss was intentionally seeking out "incompetent" people to deal with patrons to make the tiny restaurant even harder to get into/deal with than it already was.
In late January, Allison came on board and she is phenomenal!!! Pleasant to deal with, returns emails, well organized... She is a very welcome change and I'd encourage anyone who'd had a bad experience with reservations in the past to give EL another try.
New format:
EL has expanded since September, both number of covers and adding a seating I'd worried about how this would impact the atmosphere and was pleasantly surprised. We'll need to go back for a 9:30 seating before issuing a final verdict, but this seems all upside to me - same atmosphere, they're just reaching more people.
Favorite Chef Foss dishes:
His Foie Gras was one of my favorite dishes in September and the preparation on Saturday was new and excellent. Another highlight was the Snails. -
Review from Julie Z.
12/5/2011
Oh boy. I've waited a bit to write this review. I really, really wanted to give it 5 stars but unfortunately, I just don't think it's there yet and I will say, Alinea has spoiled me once again.
The reason I bring up Alinea is b/c the plating, food is similar. They are going for the same "food" vibe in a more casual atmosphere. They definitely have the casual, easy going environment down and I did enjoy that immensely. The music is pretty entertaining as well :)
However, the food just didn't hit the mark. It's just missing that "Wow" factor and for $125 per person, I think they need to be there.
It is extremely difficult to get in here b/c it only seats twelve. You get put on a list and if there are any cancellations, you will be emailed. The seats go fast! I think I responded 10 minutes later and they were already gone however, Dina is great to work with. She handles the reservations via email and when she responded that the openings were already taken, I was a bit disappointed. 2 minutes later, I get another email for an opening on a Friday night. Score! All payments are handled online which I really liked.
I do recommend this place and perhaps the menu that night was new or lacking a little something but nonetheless, it was a great dining experience. -
Review from elisa o.
Chicago, IL
2/8/2012
I really wanted to try this place; I'm really glad I did.
The food was inventive and superbly cooked, the service was fun and friendly (if a bit off at times...forgetting silverware, etc), the music rocked, and BYOB is great; but only a few dishes were real stand-outs. There were some truly delicious bites, but a lot of tasty-but-forgettable ones. All the pieces were there, but sometimes things just didn't come together harmoniously for me-- and at this price point ( $135 before tax and tip and BYOB bottles)-- every dish should impress.
If I were judging on food alone, I think it's too expensive. I have had much more memorable meals, with more polished and pleasing dishes, for the same or less money (I'm thinking Next, Bonsoiree, Blackbird).
But I also understand that the novelty and intimacy of the experience are part of the price. I had a really lovely time, greatly enjoyed the experience, and would definitely put it EL on the to-try list for people who are interested in what's new and creative in the world of Chicago food. It's a special place. -
Review from Erick N.
El Ideas is located on a short dead end street in the middle of nowhere (or at least as close to nowhere as one can be while within Chicago's city limits); as such it requires a special journey to get there, but it offers such good cuisine in it's category that it is well worth detouring. El Ideas is about as intimate as it gets; there are only sixteen seats at maximum capacity (not tables, seats) and tonight there was just my wife and I at a two top and a table of six; it was almost like having a private dining experience. There is ample parking outside the restaurant if you choose to drive, but notify them early on if you require transportation home as taxis do not readily frequent the area where the restaurant is located but they will arrange a town car for you.
El Ideas is similar to Schwa and Next in that it provides a fine dining experience in a fun, casual, energetic atmosphere (though it is more refined than Schwa). Absolutely no stuffiness or pretentiousness here. El Ideas features a single tasting menu that changes frequently; their Facebook page is updated weekly and will be a very close approximation to what you can expect to receive that week. There is a great variety of food; tonight there was crab, scallops, a couple different kinds of fish, lamb, veal, bone marrow and more. The dinner costs $135 per/person (plus tax and gratuity) and El Ideas is BYOB (no corkage). The chefs serve all the food and after all tables receive their dish one of the chefs gives a quick summary of the ingredients used. Portions are quite small, but since there are approximately thirteen courses it ends up being a satisfying meal - but this is not a place to come ravenously hungry to. The meal lasted about three hours and some very good coffee is served in a French press with the dessert courses.
Each dish is artistically presented and utilizes extremely high quality ingredients (as well as some rare items such as Katsuobushi). The food is expertly prepared and every dish is complex with several different components that really gel together harmoniously. Chef owner Phillip Foss (who prior to El Ideas was known for operating the Meatyballs Mobile Truck and prior to that was the executive chef at Lockwood Restaurant at the Palmer House) has an interesting blend of classical technique interspersed with modern flair (i.e. a delicious root beer foam in one dish, a deconstructed bagel and a dessert that contains smoking rose petals under the bowl to create an aromatic enhancement to the taste profile).
One aspect of El Ideas that makes the experience unique is customers are encouraged to hang out in the kitchen in between courses to watch the food being concocted, chat with the chefs or even assist in plating the food. My wife and I stopped by the kitchen on four or five occasions and for one dish I took them up on the offer helping plate the food; this was so much fun! You can even bring your wine into the kitchen as you hang out. The chefs are extremely friendly and personable - they seem to genuinely enjoy their job. Adding to the fun, unstuffy ambiance you are actually encouraged to feel free to take pictures of the food with your smartphone and post to Facebook or Twitter as you dine if you so desire. While El Ideas recently lost one of their chefs (Andrew Brochu) to Graham Elliot (where he will be the executive chef), Chef Foss has indicated that he is plugging full speed ahead with his vision and based on my amazing dinner tonight I am confident El Ideas will be highly successful.
Aside from the chefs El Ideas has just a single front of the house staff member (Bill), but Bill is truly top notch. He helps serve the food, pours your wine/beer and generally takes care of you. He provided us with impeccable service. When I took my first sip of wine it was noticed that I was left handed and as soon as I set my glass down my place settings were adjusted to accommodate my being left handed; I had never in my life had that. Bill was every bit as friendly and personable as he was polished. Also enhancing the ambiance is the wonderful music Bill plays; the noise level is enough to be lively but without making the restaurant uncomfortably loud.
Because of the obscure location El Ideas does not seem to receive as much of the buzz as other restaurants in it's class, but this was definitely one of my favorite dining experience I have had in Chicago. The combination of great food, creativity and fun makes this place a must go to all food lovers. I highly recommend El Ideas and will definitely be back for more. Thanks Chef Foss and the rest of the outstanding staff for such a wonderful meal, I really hope you prosper and receive the accolades you deserve. -
Review from Kyle T.
Chicago, IL
I went to EL Ideas last night with family as a celebratory dinner, and let me first say this: it was phenomenal. From the food to the decor to the service to the kitchen interaction, everything was stunningly enjoyable. While the meal ran over three hours (perhaps my only qualm albeit slight as it comes with the territory), there was never a dull moment. This goes down in my book as one of the best meals to be had in Chicago if not the USA.
-
Review from Angela T.
Chicago, IL
10/24/2011
I was lucky enough to score a last minute invite from a friend. I enjoyed the laid-back casual atmosphere, as it was warm and inviting and not at all pretentious. It's a similar concept as Schwa: BYOB, the exterior of the building is nothing to talk about, the music is random (TLC's Creep to the Sesame Street theme song), the chefs also served the meals. The differences were that there is only one seating at 7pm, there are 12 courses vs 9, it's a lottery email system to get a reso and the kitchen is completely open. All 12 diners are served at the same time, so even though there were three tables there, it still felt like a group experience. Once the plates were served to everyone, Chef Foss and Brochu alternately stood behind the counter and described the dish and any accompanying instructions (ie. pour the crab broth/ rooibos tea into the dish).
We ingested a dozen different sea and land animals. Highlights for me included the smoky crisp trout skin, the venison atop a bacon wrapped banana, the sea urchin on top of the monkfish, the squid ink risotto, the blood orange pu-erh tea and the freshest, most briny clams that I've ever had in my life. Also the swords upon which the salty chocolate balls were embedded were great as well.
The meal flow and timing was impeccable. After thanking Chef Foss for the delicious meal, he described how their restaurant setup was ideal as they are able to control everything and make changes easily by knowing exactly how many of each plate they needed to prepare. Bill, the server, was very pleasant and helpful. Instead of being disgusted when our conversation turned to civet coffee (you might know it as Kopi Luwak) he helped us try to find some. The meal was definitely a wonderful experience and I was extremely happy to have been invited! -
Review from hannah k.
1/11/2012
It's taken me some time to sort out my feelings about my dinner at El. The food was excellent, as in I liked every single dish, but for some reason, I still left feeling a little underwhelmed.
El feels much more like a dinner party than a fine dining experience, which has it's pros and cons. The 80's inspired playlist was awesome and I enjoyed the laid back atmosphere much more than sitting in Charlie Trotter's silent formal dining room. People were encouraged to mill about the kitchen and ask the chefs questions, which is cool. However, much like your foodie friend's dinner party, there were a lot of mistakes. My boyfriend and I did not always have matching plates and ingredients were left off one, but not the other. The menu did not necessarily compute with what was on the plate (what happened to the bone marrow?). Moreover, our "waiter", though incredibly friendly, had absolutely no knowledge or information about the menu and was not able to answer simple questions about the plates, some of which were just asking for a repeat of descriptions we missed. With a staff of 5, I feel like everybody should have at least a rudimentary knowledge about what's being served.
I also thought the portions were a bit small for the price point. It's a balancing act for sure, as I have certainly experienced tasting menus where I was too full to finish, but for $135, this felt a little bit skimpy.
I am certainly glad I went. I think both Foss and Brochu (damnit, I miss Kith & Kin) are incredibly talented chefs, and I love the spirit of El. That being said, I'm not sure I will ever feel compelled to return. -
Review from Jen F.
Chicago, IL
12/23/2011
We had a fabulous dinner here last weekend. The food was amazing - creative and interesting without being too avant-garde. Every single course we had was a winner right down to the coffee served with dessert.
Service was awesome as well. We felt instantly welcomed. Our wine was perfectly timed to pair with our courses, and the atmosphere was loose and fun without being unprofessional.
We will be back as soon as we can get another reservation! -
Review from Seth F.
Chicago, IL
11/10/2011
I don't write Yelp reviews as much as I should. I'm a selfish yelper but I'm trying to change. Obviously not directly pertinent information about EL Ideas, but I feel it, with my 5-star rating, highlights what me taking the time to actually write a review, means in itself.
It was simply amazing. 15 courses and not a single one was blase. I can't even pick a favorite, which is another rare occurrence for me; my profession is primarily concerned with the practice/skill of "finding value" and I'm OCD in my "ratings". I'm an upstate New Yorker by origin, so I was partial to the fried chicken "wings" with hot sauce and mash potatoes, but could not in good conscious put it above the venison or the butter fish or for that matter 2 to 3 of the other dish's.
I'm also pretty critical when it comes to critiquing what I classify as an extremely expensive dinner (over $130 for food). Not negatively, just overly conscious of whether the food I'm eating is really worth the inflated price. Those meals are inevitably delicious, but, for an example like El Ideas, is the meal really THREE times greater than a meal at a regular high end restaurant? In El Ideas case my answer is an unwavering yes. -
Review from Emily B.
7/10/2011
Over the river and through the woods in Douglas Park, you'll find boarded up convenient stores, a few could-be hos, some abandoned cans of Colt 45, and ... 12 courses of expertly-plated culinary delights by a small team of notable Chicago chefs.
It appears that all 10-or-so seats at EL Restaurant (@elideaschi) literally just popped up out of nowhere. Which makes sense, considering their concept is from another planet.
At $125 a head (half is due upfront via a credit card deposit), you get Alinea's food served with Kuma's humility for 4 straight hours. The kitchen is wide open, allowing the chefs, the dining room manager, and the patrons to steadily "become friends" throughout the night.
As each course is dropped, a different chef takes turn prefacing what you are about to eat in an appreciated, impromptu spiel. Then, the group collectively digs in to a beautiful-looking dish. When the last person finishes their plate, the brigade comes through and clears the way for the next course, making sure no one goes thirsty and everyone is happy.
My only qualm is without a pastry chef, their take on dessert is a bit lackluster compared to everything else that was just so perfectly satiating throughout the evening.
All in all, congratulations to the EL team for doing something different, delicious, comfortable, and authentic. -
Review from Steven S.
Baltimore, MD
1/24/2012
Dining at El Ideas was very fun. Watching as the chefs prepare and plate the food, then being allowed to serve some of the dishes to our fellow diners was an unforgettable experience.
The dining area itself was small but clean. Service was good. BYOB means a bottle of wine or champagne for each person; they even provide pairing suggestions! Also worth mentioning was the really good music. Hall and Oates covers really set the mood of a nice dinner surprisingly well.
As for the food itself, I felt like each course was really well thought out. There was an amazing attention to detail. I was eager to taste every little droplet. Others in my party were more or less licking their plates clean. I won't detail all the dishes I had, but the most memorable dishes were:
1. Mushrooms - Amazing. I've never tasted a mushroom as tasty as this. I watched as the chef sous-vide, then lightly fried the mushrooms. If the entire meal was a pile of these mushrooms I would have been happy. Definitely the best course of the night.
2. Chokes - Various vegetables of the "-choke" family were laid out like a clock on the plate, with some lobster in the middle. This course was simple, light, and delicious.
3. Cauliflower - A slice of cauliflower, curry, and popcorn? Somehow this mix of ingredients made for a surprisingly good dish that I wanted more of.
The last couple of courses (lamb and venison) were a bit disappointing. The meat was a little dry, and I felt that the "tastiness level" was lacking. I felt like there was nothing special or memorable about these dishes. Despite this, the meal was very enjoyable and delicious. I would gladly go again if I had the chance. -
Review from Nicole B.
Chicago, IL
8/2/2011 1 Check-in Here
How can it get any better than attending what is essentially a small dinner party hosted by two great chefs?
After our journey to El (during which our cab driver kept asking if we were sure of where we were going) we were greeted into a welcoming/cozy space and given impeccable service. Thanks, Bill!
As for dinner, each of our twelve courses (14 if you count the intermezzo and the chocolate, salty ball) were inventive, unique and ridiculously delicious. I won't go into detailed descriptions; You can get those on Eater Chicago or some other Food Blog. But, I will say that there was a wonderful mix of local food, modern techniques, and traditional preparation. We were so impressed that we sold our "tickets" to another popular restaurant for the following night.
El Ideas is a must. There is something magical about having two great minds in the kitchen that may not think alike, but work together to produce a single work of art. -
Review from Brandon V.
Chicago, IL
2/11/2012
Incredible place, accessible, fun, great food. Most dishes were incredible but my friend is still mad that she ended up in the garage instead of the bathroom (the place is small). Loved the short ribs, root beer cream, duck, scallops, and smores.
-
Review from Anisha A.
Chicago, IL
7/22/2011
The sinister slab leading to El is a runway fit for execution style killings or bumpy hopscotch. We mentally prepared for the former because if you have to go, dying en route to fine dining trumps death by escalator or hit and run by a motorized wheelchair.
We survived and what awaited was a sanctuary of extraordinary food, meticulous service and unparalleled interaction courtesy of Chefs Foss, Brochu and their minimal staff. The space accommodates around 10 seats giving way to the open kitchen where the Chefs invite you to hangout during the meal to chat, watch and participate as the 12ish courses materialize. This is heaven for those who value such things. For the few that don't, it at least reaffirms that the impending ocean froth is exactly that versus a manly secretion.
The elements, plating, intricacies and flavors are incomparable. It's all augmented by the mystery ingredient- an alluring undertone of danger- courtesy of the rebelliously pleasant aire embodied by the Chefs and neighborhood.
Every course is a highlight, though certain standouts from the standouts will be seared in your memory. The acquerello propels risotto to an unmatched state. The smoked oyster channels a heartwarming campground. The lobster and foie gras croquettes are masterful, substantial bliss.
And what more fitting way for this meal to end then Foss's signature chocolate salty balls served on a sword, which may be the most glorious death of them all. -
Review from Shannon H.
Chicago, IL
7/30/2011 5 photos
Unique.Awakening.Inspiring.Humbling = El Ideas. From the moment we walked in, to the moment we left, the entire staff made us feel like we were being welcomed into their home. The space -- exposed brick walls, tables (with enough seating to serve only 8 people that night) topped with white tablecloths and an open kitchen as the main focus. Bill, our main waiter in the front of the house, pampered us throughout the night -- called us by name and took care of our every need. Our glasses were never empty and whenever we complimented a dish, he would say, "Make sure you tell chef".
Then there is the food -- an amazing array of mind blowing courses. I feel like a lot of restaurants are creating food to meet the demand of trends. Chef Foss and Chef Brochu are creating food for themselves. You can tell they really enjoy being playful on the plate. Every element made sense and I never wanted it to end. We were allowed to walk into the kitchen as we liked and ask questions directly to the chefs -- where the ingredients came from, what inspired a dish, which dish was their favorite on the menu, etc. It was this intimate atmosphere that really elevated the experience of the rest of the meal.
I tried a lot of new ingredients at El: cuban oregano, moonfish belly, cilantro seeds, fresh hearts of palm from Hawaii, etc. -- each flavor component adding to the dish overall. Creative freedom showcased with each dish -- no limits. I am no virgin to tasting menus and this was the first time I actually felt every dish was successful. Start to finish: the progression, the textures, the unique pairings and pops of flavor.
Highlights (hard to only name a few): Chopped haricots vert in a ham hock consomme ball, the surprising flavor combination of chorizo and coconut --- unreal. Smoked oyster with tomato seed and white wine vinegar/tarragon gelee. Snails atop watermelon with sea beans. Chicken liver agnolotti, butter poached chicken with cornichon gelee and "bread and butter" sauce. Duck farce, duck confit, seared duck breast (best I've ever had) and crispy duck skin bits served with grilled and rolled chive greens. Mimolette cheese slice with fried broccoli leaf (wow!) and cherries with rose cream and rose aroma. Ok so I almost named all of the dishes but everything was out of this world insanely good.
I woke up this morning replaying the symphony that had just been served to me over and over again in my mind and I can't wait to get my next fix. -
Review from Jeff R.
It's been a LONG time since Erica and I ventured to the 1400 block of South Western Ave to experience a very unique dining experience. My friend Russ had a table for two but couldn't use it so I got the offer just a day or two before our meal. Normally a table for two would not be that big a deal but when there are only 16 seats four nights a week given out lottery style, I took advantage of Russ's poor fortune. The background is that Chef Phillip Foss (formerly of Lockwood) started one of the city's first food trucks called Meatyball's Mobile. Using the same kitchen/prep area as the truck, he turned an obscure catering facility into a 12ish seat BYO "dinner party" experience featuring his creative take on food and local ingredients. The menu is a prepaid cost of $135, features 12ish courses and all the booze you can bring. The atmosphere is extraordinary and fun since your table is mere feet from the kitchen and the only people in the building besides the guests are the three chefs and front of house maestro. You are encouraged to get up and walk around, converse in the kitchen, help plate food, whatever your interests are. When they say dinner party, they truly mean dinner party.
My overall opinion of our evening was that it was a creative and unique dining experience that was a lot of fun but that the food served did not have the necessary flavors to live up the hype or money involved. Maybe I was unprepared but the dinner felt very long. The meal started promptly at 7pm and we were the first guests to leave at 11pm after 2 bottles of wine and 12 courses. I'm all for a multi-course relaxing meal but this seemed to be 1 hour too long. In addition, I'd probably have a slightly different view if I thought every course was fantastic and couldn't wait for the next one. At the end of most courses I felt myself HOPING for a tastier course next time instead of expecting one. Another complaint is that every course's main ingredient looked amazing on paper, but then the plate came with other side ingredient that over powered and focus and left me wondering what happened the focus. There was too much effort to make each dish special and distracted from great flavors.
Since the menu changes almost daily it doesn't do any good to rehash everything course by course. Feel free to email me if you want more detail. I will say though that the first course was memorably because it was a foie gras "snake" custard that was served without any utensils - you had to lick the plate clean. I also really loved the impromptu "buffalo chicken" course with a tiny piece of meat on a small bone served with a shot of PBR. Delicious. I'd have to dig up my menu to remember what everything else was, but we also won't forget the highlight ending of chocolate salty balls on a skewer. EL is a great place to have a fun and unique dining experience. It's off the beaten path, exclusive and hard to get in, BYO and uses creative ingredients. I can see how a cult following exists/is created. If I had more time and money I'm sure I'd return a lot sooner than I will, but I do think it's worth checking out for those interested in these kinds of meals. -
Review from Juliette C.
Chicago, IL
11/6/2011
Dined at El yesterday night. As people already said, the service is great, BYOB is perfect... I really liked the intimate feel of the place. Also the very small portion. You eat 13 courses but don't feel stuffed.
Desserts were absolutely fantastic. The three of them. But before that, at the exception of a tiny rabbit/peach delice, the food was good but nothing mind-blowing. Always very pretty and cute, just lacked punch.
A little disappointed... -
Review from Megan C.
Chicago, IL
7/24/2011
I was blown away by almost every ingredient and combination throughout the 12+ courses. Fresh hearts of palm, cuban oregano, mini garlic bulbs, and the list goes on, combined with obvious talent made for an unforgettable evening.
While the food is clearly impressive, impeccable, etc, there's another side to El that you usually experience when going to dinner at a friends house. We rummaged through the books on the shelf. Asked questions about where ingredients were grown. Heard stories of ex-girlfriends (nothing gossipy, they are still professionals) "Helped" them serve a course and for some reason smelled the beer they were drinking.
It's a respectful dynamic, but it allows you to see a side of the restaurant that you'll never see again. While sometimes I felt like a voyeur looking into the kitchen, the chefs and waitstaff made you feel otherwise. The experience was truly unique. -
Review from Mike B.
Chicago, IL
7/15/2011 1 Check-in Here
There's not much more to say than what Emily B. has already wrote about EL. Except that we decided to sell our tickets to another establishment tonight because we feel it would just be a let down after last night's meal.
We were served "Menu 2.1" (plus some surprises slung in there) and the EL Family did a great job of providing great and interesting food in an unassuming atmosphere. I also learned a little about what one could forage from the surrounding area and eat.
My favorite aspect of the dinner was that the restaurant is practically in the kitchen. More importantly, the kitchen (along with those working in it) is open and approachable (which is good since the way to the very clean bathrooms is through the kitchen).
This gave me to have a chance to chat with Phillip, Andrew, Bill, and I forget the fourth... which was cool because they're funny and straight-up.
Had it not been for the company we had at the table, I probably would've spent more time looking over the short wall into the kitchen as the team prepared and plated each dish. However, we were lucky to have a great pair sitting with us at our table, so I would forget the kitchen is right there at times.
I agree with Emily B. about the desert, and Phillip was very blunt in saying he wasn't a pastry chef upon serving, but it wasn't anything that a single chocolate salty ball couldn't fix.
Finally, they had a car service ready and waiting for us at the end of the night. Twice the price of a cab, but it was nice and it was there when the night was over, which is a big plus given the area. -
Review from Ian D.
Chicago, IL
9/30/2011
This is my first review, but I was so upset at how my reservation was handled that I had to write one.
I would have loved the opportunity to dine at El Ideas, but I never got the opportunity as they canceled my reservation without telling me. My father was flying in to celebrate my birthday and a career milestone for himself. I made reservations for two consecutive Fridays. When making the reservations, I spoke with Dina and informed her that I would be canceling one of the reservations once I knew which weekend my father would be flying in for. Dina said this was fine and reminded me that I would be charged if I did not cancel more than a week prior to the reservation.
When it came time to cancel the first of my reservations, I sent an e-mail and never heard back. Once my credit card had been charged for the reservation I had canceled in the e-mail, I decided to call over. Dina answered and said that it would be no problem to cancel my first reservation but she had no record of my second. After placing me on hold for a few minutes, she informed me that someone else at El had seen duplicate reservations for consecutive Fridays and considered it a mistake. Instead of calling me and confirming the dates, this other employee had simply canceled the latter of the two. To make up for this, Dina offered me first crack at reservations in November and December. Unfortunately, my father is flying in for the weekend that they canceled and that weekend alone.
Now the whole time Dina was very nice and very polite and even offered to help me find reservations elsewhere. I took her up on that offer but she was unable to produce at the restaurant I requested. Thus, I could not accept an alternative date and my credit card still hasn't been credited back the charge. -
Review from Christine J.
Chicago, IL
8/25/2011
EL Ideas only has enough seating for 10 people, talk about exclusive! For a fine dining chef's tasting meal, it was probably the most comfortable and relaxed environment I've ever been in. When we arrived to the restaurant, we couldn't tell exactly which building it was. But Bill, the only waiter, was watching out the window for patrons and came out to greet us. He was warm and welcoming and encouraged us off the bat to go into the kitchen during the meal to chat with the chefs and "help" with prepping and serving. What a concept! Of course I didn't really feel like I was helping, I was more in the way, but it's nice to offer this form of entertainment as part of the experience. Also, seeing the prep work up close gives you a real appreciation for all the pieces and numerous recipes that go into each dish. I guess the whole idea of this restaurant is like a dinner party at your friend's house where occasionally, guests would go back and forth between the dining room and kitchen.
Do not be late for this meal as they plan all their food prep around serving everyone at once. One table had some late patrons and while the chefs were gracious enough to go back and prepare their missed courses, it threw the sync off and basically the rest of the patrons had to wait longer to get the next course so the latecomers could have the earlier courses. Even with this inconvenience, the chefs were pretty relaxed. They were busy, but they weren't running frantically. Timing was on the money.
Food was simply prepared but still very impressive. They offered many dishes you might see at a dinner party, but a more refined version. For instance, we had melons and sliced meats, but a fine dining version of this. The arc of the meal was unlike most fine dining restaurants. Rather than start off with a full flavored amuse bouche, they started simple with subtle flavors and built up from there to heavier dishes like foie gras and meat. The meal lasted close to 4 hours and I comfortably ate up every bite of the meal.
One of the other patrons had been to El Ideas a month before, and he said the menu had completely changed from his last dining experience. It's nice to see that they are changing it up and trying new things all the time. I'd definitely like to come back. Now if i can only get a reservation. -
Review from Nisha M.
Chicago, IL
2/25/2012
Fantastic food, wonderful service, gracious hosts. If you love food and appreciate creativity this is the place to dine. Had a wonderful night.
