clock menu more-arrow no yes mobile

Filed under:

Behind the Scenes at EL

New, 1 comment

EL-Haricots-Vert.jpgWhile it seems nearly impossible to snag one of eight seats at EL, there's now more reason to want to try and get in. Grub Street has a gallery featuring some gorgeous and inventive platings done by chefs Phillip Foss (Lockwood, Meatyballs) and Andrew Brochu (Kith & Kin), including a haricots vert terrine "sphere," chicken wing "lollipop" using the bone and dutch oven-smoked oysters. [Grub Street]

Haricots vert terrine [Photo: Galdones Photography]

Sign up for the newsletter Sign up for the Eater Chicago newsletter

The freshest news from the local food world