This Restaurant Has a Five-Course Tasting Menu and a Late-Night Short Rib Sandwich
Channel: Eater
Uploaded by Eater on 20260803
Categories: Howto & Style
Tags: michelin star, best restaurants chicago, what to eat in chicago, chef, foodie, dining, restaurant, best chicago restaurants, fine dining, seafood, michelin star chef, michelin, best restaurants in chicago, fine dining restaurants, food show, chicago food, eater, eater video, dish, chicago street food, chicago food tour, masterchef, short rib, short rib sandwich, sandwich, tasting menu, meat, chicago food review, michelin restaurant, chicago, chicago best food, must eats in chicago Here is a detailed breakdown of the content from the video about the Chicago restaurant Allwell: Restaurant Concept and Background Location and Atmosphere: Located in Chicago's West Loop, Allwell [00:02] features a dynamic split layout with a bar side and a dedicated dining room for a five-course prefix menu [00:04]. The founders aimed to recreate the classic, energetic, and loud atmosphere of five-course prefix dining rooms from decades past [00:08], making it a destination that feels approachable rather than strictly reserved for special occasions [00:16]. Team Roots: Chef Noah Sandoval and his core kitchen team [08:24], including executive sous chef Hector [07:23], previously worked together at the renowned two-star Chicago restaurant Oriel [00:25]. While many guests initially arrive with expectations shaped by their previous restaurant [00:35], Allwell is intentionally designed to forge its own distinct identity [00:48]. The Menu Highlights First Course (Amuse-Bouche): Served on a lazy Susan [06:49], the opening trio of bites includes: A foie gras mousse served on a stroopwafel with rhubarb jam and fresh local strawberries [06:51]. A trout tart consisting of smoked trout roe on top of a sauce béchiche [06:58]. A sunchoke beignet—a light, fried doughnut batter injected with a sunchoke and truffle custard [07:06]. Third Course (Pasta): A comforting, family-style pasta dish featuring mezoluna (half-moon pasta dumplings) filled with roasted and riced Yukon potatoes, secret cream cheese, and French Délice de Bourgogne cheese [04:03]. The pasta is cooked in a fumet with fresh peas, served alongside a smoked chicken broth and a thick slice of sourdough bread slathered in buckwheat honey butter with puffed grains [05:41]. Fourth Course (Main Options): Stuffed Quail: A poultry dish featuring a deboned quail [02:18] stuffed with an in-house chicken and quail trim sausage whipped with a truffle and mustard paste [01:07]. Maitake en Croute: A technique-driven, multi-day preparation serving as the restaurant's elevated vegetarian option, featuring layered mushrooms baked into a crust and served with fresh endive salad and béarnaise sauce [07:27]. Late-Night Bar Offerings: Designed for neighborhood guests and industry workers stopping by open until midnight [03:19], the bar menu skips the ubiquitous burger [03:02] in favor of a specialized short rib sandwich [03:06]. The short rib is brined for 12 hours [03:31], roasted, and glazed in a steak sauce, then served on a sesame bun with lettuce, tomato, pickles, and porcini for spice [03:36]. https://www.youtube.com/watch?v=W7G6ol9TlZg This Restaurant Has a Five-Course Tasting Menu and a Late-Night Short Rib Sandwich Eater · 86K views
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