Photos from dinner at Grace, Chicago, on June 17, 2016.
This was beautiful vegetable-driven menu prepared by Chef Curtis Duffy. Take note of the julienned heart of palm with ginger, mint, and coriander: a clever take on the Southeast Asian green papaya salad. The shortrib was also a highlight with tremendous depth of flavor, the meat's richness balanced by Chef Duffy's careful use of fresh herbs.
(Note: Curtis is a friend and this meal was comped.)