// SCENE. STYLE.SPACE

RIS DELEE TAKES THE REINS AS TOP TOQUE AT BRIDGE­PORT STA­PLE THE DUC NN.

Michigan Avenue - - CONTENTS - BY J.P. AN­DER­SON

From bars and restau­rants to bou­tiques, spas, fine ho­tels, and more, your ul­ti­mate guide to the Windy City.

Neigh­bor­hood son and award-win­ning chef Kevin Hickey has stepped away from the kitchen of his ac­claimed Bridge­port tav­ern The Duck Inn, but new ex­ec­u­tive chef Kris Delee in­sists that the beloved des­ti­na­tion’s fo­cus on “work­ing-class fine din­ing” re­mains firmly in place. Aim­ing for ex­cel­lence with­out the pre­tense of a typ­i­cal el­e­vated din­ing ex­pe­ri­ence, Delee de­scribes his de­but menu as “a love let­ter to all the kitchens I’ve worked in dur­ing my ca­reer.” That trans­lates to dishes like pork belly and scal­lop with XO sauce; Lego-shaped foie gras mousse; and duck wings with Ja­panese bar­be­cue sauce, for which Delee found in­spi­ra­tion in one of those past kitchens. “I was in Cincin­nati open­ing a restau­rant with my best friends and men­tors—the hot sauce is an homage to a recipe we made there with grits and pork.” Sounds like The Duck Inn’s next chap­ter is off to a de­li­cious start. 2701 S. Eleanor St., 312724-8811; the­duck­in­nchicago.com

auck fnn chef hris aelee el­e­vates bar food with dishes like duck wings served with home­made jalapeño hot sauce.

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