Stepping into Adamus, one was greeted by gorgeous marble floors, sparkling lighting fixtures, and a circular centerpiece of a bar that resembled an upside down chandelier. The color scheme was mainly grays and silvers with pops of green and purple, especially in the more secluded lounge areas, which consisted of large, comfortable looking sofas piled high with throw pillows. A large banquet style table had been set down the center of the main dining area for the bloggers and it glittered under the dim light. "Oh my, everything is so chic," Brandy mumbled under her breath, "I should have worn my good hat pins."
A few glasses of wine were poured out and a lovely bread service was brought to the table. Executive Chef Nelson Erazo came out of the kitchen to introduce himself to the group and tease everyone with what was in store for them, saying that they would be sampling items from the bar menu, the dinner menu, and the dessert menu, also encouraging everyone to browse the craft cocktail menu. "You don't have to tell me twice!" said Brandy, who immediately ordered up a Blackberry Collins. She loved the brightness the blackberry brought to the drink, but also appreciated that it wasn't as sweet as she expected it to be.
The first course was the Creekstone Beef Empanadas, served with a horseradish cream and a roasted pepper remoulade. Brandy thought the empanadas had a perfect amount of crunch without the casing being too thick, while the tender beef filling was very well spiced.
Next came a Foraged Mushroom Flatbread, which was topped with more morel mushrooms, truffle cream, wilted spinach, and shaved Parmesan cheese. The crust was very unique; buttery and crispy, yet thin and not overwhelming, this, for once, was a flat bread in the truest sense of the word. Though the mushrooms, cheese, and spinach all played their parts well, what Brandy liked most was the aggressive use of garlic. "There's no such thing as too much garlic," as she put it.
Following that came two main courses, Juniper Pork Tenderloin and Bronzed Walleye Pike. The fish was melt away tender with bright saffron and citrus broth providing warmth and depth. The thin slices of fingerling potatoes were also a nice touch, as were the miniature heirloom tomatoes. The pork was truly masterful in it's moistness, with the pleasantly astringent juniper berries clinging to the outside of each bite. It was served alongside a perfectly roasted garnet yam as well as an apple flan, which had again been doused with the mulling spices. The flan was sweet and slightly tart with the mouth feel of a custard mixed with the fluffiest mashed potato one could imagine. "Truly an brilliant take on a classic flavor profile," said Brandy, the giggling to herself, "Would you listen to me, sounding like one of those fancy television cooking show judges! Another drink please!"
As Brandy doesn't often get to go out for dinner (her expertise is in brunch, of course), she sometimes feels out of touch with Chicago's more fashionable foodies, but getting the scoop on this amazingly flavorful and well seasoned menu was truly an honor for her. "After all the warmth and depth of that menu, I'm ready for the fall to arrive fully. I may just go search the parks for a leaf pile to jump into! Ok... that might be the Manhattan talking..."
The writers of this blog were invited to dine by the restaurant at no cost in exchange for an honest review.
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