El Ideas was nice, cosy, and BYOB, but honestly, it's not a Michelin star quality restaurant. The last "new" restaurant we went to was Grace, and we walked out of there feeling amazed at how talented Chef Curtis was. We were expecting the same from El Ideas, but Chef Foss has a LONG way to go. Unfortunately none of the courses blew us away.
Here I am sitting in front of computer trying to write a review three days after the dinner, and I could only recall very few dishes. Everything was non-memorable. Dishes I liked: Oyster (I'm sorry, you don't really cook the oyster, so I don't want to judge); Â homemade kimchi was interesting, but do not call the meat Korean bbq; chicken skin/mushrooms were very well seasoned and great texture contrast, but the parsnip was tasteless and nasty; squab was well cooked, the coffee sauce on the plate was way too bitter and overpowering. Wagyu, oh where do I start. I usually love wagyu beef, and they cooked it seemingly well, because the meat looked pink. When I cut a piece and put it in my mouth, it was chewy. Why and how in the world did you make such a beautiful piece of wagyu chewy?! To me that's an absolute crime. Salted caramel for dessert might be the best thing I've had all night. The chocolate truffles were again, kinda average...
Let me be clear, it's still a good restaurant. But given how hard it was to get a reservation, the location, not so top-notch service, and forgetting dishes, I think the proper word to describe it is "overrated".
It would be challenging for me to conceive of any improvement to this place aside from their location. They make fine dining accessible, and they let you bring your own wine. I couldn't possibly run back through the 8 course tasting menu we had here, but nearly every item was fantastic, and they managed to get us in and out in about 3 hours without making us feel disgustingly full upon finishing our meal. And they suggested wine pairings for us to bring!
This place rocks.
You know, I really wanted to love this place. Ever since I heard about the open-kitchen, dinner party-style concept I've been trying to get reservations. I finally did, and I wish I hadn't.
For starters, don't even think about taking public transit to this place or getting a cab back home. It's in the middle of no man's land. Unless you plan not to take advantage of their BYOB policy, you better use a car service.
On to the experience itself. El Ideas only has something like 16 seats, and the tables are unsurprisingly snug. I could see this being a lot of fun if you happened to be sitting next to interesting people you could chat with during the meal, but alas, not all people are interesting. The people sitting practically at our table were of the not-so-interesting variety. There's nothing the restaurant could go about that, of course, but it made me wish the space was a little bigger and we didn't feel compelled to try to hold a conversation with our neighbors.
Another disappointment was the alleged "open-kitchen" concept. I'm a rookie cook and am fascinated by the process, but when I went to the kitchen to watch the magic happen, I just felt like I was in the way and the chefs were irritated that I was there. I get that it's probably strange having guests watching you as you work, but if you cook at  a restaurant that boasts about giving people the opportunity to see the cooking process in action, you should be a little more gracious when diners are interested enough in what you're doing that they want to watch.
Unfortunately, the food didn't live up to expectations either. A few of the dishes were great, but many were totally forgettable. I also think it's worth saying, even if you think using roe is cool and trendy, roe doesn't taste good with everything. It just doesn't. So don't put it on about 1/4 of your plates.
In short, I loved the idea much more than I loved the reality of this place.
Dined here a couple of weeks ago & was so pleasantly surprised. Â Now, I'm by no means a foodie, but have been to some pretty upper tier restaurants in the last year. Â El Ideas is amazing! Â One of a kind. Â The smallness of the restaurant is really nice & intimate. The service was amazing as well. Â I have a fish allergy so they substituted wonderfully for the fish dishes. Â
Each and every dish was wonderful and the deserts were a great ending to a wonderful meal. Â It was nice too that we could get up at any time during the meal and check out what the chefs were doing in the kitchen. Â Coffee was serve yourself in the kitchen after the meal. Â
El Ideas is like dining at a friend or family's home...so chill and laid back. Â Nothing stuffing here & dress is whatever you feel comfortable in. Â I would definitely go back here and this was worth every penny spent. Â
We live on the far Northwest side so it was a bit of a haul & parking can be a bit of a pain, but nothing that can't be dealt with. Â I would def take a cab or car here next time. Â Thanks for a great experience El Ideas!
Great space, friendly/knowledgable staff, but pretty terrible food. It's in the price range of a Schwa/Graham Elliott and zero of the four people we dined with enjoyed more than one course. Â The flavor combinations weren't interesting, and I'd go as far to say that the scallop dish was cooked incorrectly (unless it was supposed to be dry).
Hope this place changes their menu soon. Seem like good people who truly enjoy what they're doing. Â Then again, with all of these 5 star yelp reviews maybe it's just me... Bet you a dinner elsewhere it's not.
"Open kitchen so just come on in!" - Great concept.
BYOB - Awesome.
Lovely guests who are also great conversationalists.
Unpretentious so dressing up is not required.
Culinary creations that are delicious.
Absolutely sinful desserts with fresh pressed coffee as complement.
I like. Â I think you would as well.
So chill. Â Practically sleeping when it's awake. Â Like, in the best way possible. Â 0 pretense or stuffiness. Â The Smashing Pumpkins, Jay Z, Miley Cyrus (okay I know some of you won't appreciate those in the same sentence) as a soundtrack. Â Almost like dinner at a friend's house.
You'll notice it's random location. Â Parking sucks, FYI. Â Cab it or walk (lol) or use their private car service. Â I drove because I wasn't drinking. Â Found parking eventually, but it wasn't a quick affair.
Forget about the status quo of jackets required, $600 bottles of wine, extreme unjustifed amounts of pretense, etc...the second you enter you realize there's no host stand, a coat rack in one corner, and a silveware/water station in the middle of the wall. Â Otherwise, without those cues...you're looking at someone's houses dining room. Â And...a very open and relaxed kitchen.
The cuisine of EL Ideas is a rotating, regularly updated tasting menu. Â Cues of seasonality and freshness are much appreciated. Â Examples of this are the mushroom dish, the charcuterie dish (lots of bird), and the maple & mulled cider ice cream (just awesome for a chilly winter night). Â The one dish where I was like "I could eat an entire meal out of this" was the french fry/egg/creme fraiche/dill/osetra caviar dish. Â Yes, just, yes all around. Â I'll take a double order of that, please. Â It was a perfect amuse, but I could have that for brunch. Â THAT CAVIAR...oh man.
Mignardises of house made Oreos, passionfruit macaron, and earl gray dusted chocolate ball were a perfect cap.
Service was attentive, casual, friendly, and talkative. Â No wine or beverages served here other than water, they were happy to open and serve beers and wines with no corkage fee (very nice touch) in the proper glasses. Â Dishes were explained very well by Chef Foss and the other chefs in the restaurant. Â Dietary restrictions (fish allergy for my guest, my mother) were seamlessly integrated and accommodated.
Also, the actual amount of food---perfect. Â Filled, satisfied, sustained, not stuffed, overwhelmed, or gluttonous.
I think one of the hallmark ideas of EL Ideas is the chill, relaxed atmosphere. Â This, along with wonderful, well thought out cuisine, truly sets them apart. Â I mean, I was invited to just hang out in the kitchen and watch plating, talk with the chefs, walk around...whatever. Â This was not only an option but encouraged. Â The serve yourself coffee at the end of the meal was also neat. Â Yeah it's a restaurant...but c'mon, you serve yourself coffee at home...it's kind of fun to walk into the kitchen of a restaurant and grab it.
Not to mention, Chef Foss is extremely approachable and down to earth. Â Willing to chat, talk about trends in restaurants, anything...he was just a nice, appreciative, down to earth guy. Â I didn't get the impression he was overbearing at all...I got the impression that he was more of a "do your thing, when someone else is doing theirs...stand back and watch" sort of manager/chef/leader. Â That's neat. Â It all works very well here.
EL Ideas is worth the trip, DEFINITELY worth the money, but overall...is so relaxed and chill that you want to do it every week. Â I think that if I were to eat in a fine dining restaurant once a month this would probably be it.
Do it. Â But bring wine. Â I didn't. Â I wish I would have. Â I'll be back, with a cheap bottle of white, red, and dessert.
Love the concept. It was light, fun, but still classy. The open kitchen is such a great idea - I'm usually walking slowly by the kitchen or hoping for a good view from my table, and here they put the kitchen front and center. I really enjoyed hearing all of the stories from the chefs about how they came up with their dish and where they got their inspiration - they are the stories I love to hear.
I could go on and on about the food, but just know that the food is AMAZING. The dishes are inspired, fun, and above all delicious.
Making reservations - easy enough, but takes a lot of planning. Allison, the reservationist, was super nice and helpful. She had to cancel my initial reservation because they took on a private party on that night, but took my request to reserve WAY far in advance for my anniversary. It was definitely outside of the window that they advertised as available to reserve. I'm not sure if that is something they usually do, or if she was making an exception.
Highly recommend!
El Ideas is definitely one of the most innovative restaurants in Chicago where traditional fine cuisine is challenged, repackaged and served to food cynic like me who has been to quite a bit of fine food establishment. I've been here twice and have been amazed twice by the originality of the food served here. I was here during the chicago film festival and also NYE for the white trash dinner. I must say, I've been satisfied both times.
The following is what I had for the NYE white trash dinner:
1) Tuna Casserole - cream of mushroom, Big eye Tuna Tartar, blue truffle pudding, egg yolk aioli
2) Hot picket - surryano, perigord, gouda, black truffle
3) Scrapple - Foie Gras, quail egg, butter Â
4) Pulled Pork - white bread, mustard, bbq sauce
5) Mac & Cheez - fontina, chorizo, brioche
6) Mountain Dew & Cool Ranch Dorito
7) TV dinner - wagyu pot roast, twice baked potato, Brussels sprouts
8) Grape Soda - tang and donut
9) Pop Tart S'more - chocolate filling
Mignardises - twinkies & Coconut Snowballs
I'd have to say, the open kitchen environment, the creativity of the food and flavor and also the non-stuffy dinning experience here elevates El Ideas to one of Chicago's finest. I'm looking forward in coming back for a traditional fine dinning menu and I'm certain it'll be a nice experience.
Outstanding, innovative cuisine. Love the atmosphere, very casual and fun. The room is entirely open to the kitchen, they encourage you to walk over and watch the chefs cook and ask questions. This place is right up there with Next and Goosefoot as one of my favorite Chicago restaurants.
Review Source:Beyond the food, beyond the philosophy, beyond the competitive price point (BYOB, holla!), can we talk about the playlist? While I was here, I BUMPED to Blackstreet, SWV, Aaliyah, Hall & Oates, the theme to Three's Company, and many more. Fun. This place is fun. It's inviting. It's laid back. It's forward-thinking. It's why Chicago is at the fore of most every food movement.
When I first read about El Ideas, I didn't understand the name. This is because people were calling it by a couple of different names and no one in print seemed to know what was going on. Nevertheless, I was intrigued by a restaurant of this caliber in this neighborhood that was doing big things. I loved the fact that it took a horse/carrot approach to luring foodies (gah. I hate that term) outside of their familiar West Loop/North Side confines and forced them to become acquainted with another part of the city. It's such a simple concept but it's profound in its reach. Chicago's a highly segregated city. Any attempt to right that balance is appreciated. The fellas at El Ideas do it well.
So, after they've 'tricked' you into driving to Douglas Park/North Lawndale, what next? You eat. You eat really well. There are only 16 seats and each menu has between 12-14 courses. Yes, these are of the smaller variety but by the end, I could barely open my maw to take another bite. The price point hovers around $130 which is a steal. The best part about the menu is that it's BYOB. Again, this is another revolutionary aspect of the food experience here. By creating a price point that's (relatively) affordable, people of all walks can experience how 'elevated' food tastes and looks. Plus, by allowing you to bring their own booze, you can co-curate your individualized experience. Each course is brought out at the same time so everyone eats together. The action stops as each element is explained and the concept is laid bare. If that's not enough, patrons are encouraged to get up, explore the kitchen, take pictures, and interact with the staff. What? A high-end restaurant that appreciates and respects its clientele to the point of encouraging their participation? Yep. Revolutionary. Elevated.
Oy. Enough with the big words, man. The food. How.was.the.food? Elevated *ducks thrown plate* I ate 14 courses of things I didn't think I would like and I was amazed by nearly everything. We began our meal with a quail egg, cauliflower and creme fraiche served on a spoon. I had self-control enough to take a picture (always have to make sure #bbm) and then I took a bite. Layered. Textured. 0rgasmic. And, that was just the beginning. Another highlight was a fancy fruit salad with squid, crab and dehydrated fruit. A cucumber dish came highlighted with smoke and trout while the lamb course made me re-examine my disdain for asparagus. The potato ice cream with garlic and chive made me shout 'Hallelujah' and slap an old lady and the mushroom course (with cheese, 'natch) got three thumbs up. Everything was just so damn... good. Have you ever had bleu cheese, ramps and walnut brittle? Nope? Too bad. Delicious. I took a break from not eating beef to enjoy wagyu with kimchee, garlic and soy. The dessert courses paired wonderfully with the whipped cream vodka I brought for the sweet end of the meal (don't judge me). To wit: strawberries, pink peppercorn and candy cane; white chocolate that boasted angel food and passion fruit; and milk chocolate with cherries, orange and vanilla. Not only was I stuffed by the end of the meal, I was a little sad. I didn't want to leave. This wasn't so much a meal as it was an experience... a memory to covet... a combination of some of the best parts of living in Chicago in one evening of fun, food and friendship. I feel as though I've done an awful job at explaining what El Ideas is. For that, I apologize. You'll just have to make a reservation for yourself. I don't apologize for that.
My husband and I were here for the NYE White-Trash inspired evening. We were pretty excited. We were told to dress like white trash and the chefs would be recreating po' dunk dishes.
Let's put it this way. Any restaurant, known for high-end, conceptual food, that has a waiting list a mile long...should never try to recreate an evening that plays down their food like this. In my eyes, this evening was an EPIC FAIL. Especially for the price. Very disappointed. (Please take a look at the pics I posted labeled White Trash versus the others). To me there's a huge difference in the look and quality of the food.
It's one thing to recreate a food that no one has eaten since their poor days in high school. It's another thing to take that food, make it brilliant and colorful and blow your mind. That's what I was expecting...and brutally let down.
Course 1: Tuna casserole: Recreated as tuna tartare with a porcini crisp and truffle aoili. This dish was nice and I was expecting the whole evening to show this caliber of food and inventiveness. Delicious.
Course 2: Hot pocket. Serrano Ham, cheese w shaved truffle. Dry, missing the squirt of hot cheese in your mouth when it's fresh out of the microwave. Kind of uninspired in my eyes.
Course 3: Scrapple. Foie gras polenta topped with a quails egg. This would have been my favorite dish, except it was served lukewarm, which almost made the polenta feel greasy because of the foie. Bummed!
Course 4: Braised BBQ pork shoulder and fontina Mac n cheese w chorizo. The BBQ sauce was amazing, but I would've expected mind-blowing mac 'n cheese. This, I think I could've made at home. And, it was a little dry, so I ended up adding BBQ sauce to my mac n' cheese.
Course 5: House-made cool ranch Doritos n a shot of Mountain Dew. It was at this precise moment that I started wondering what I was paying for. Overly crunchy chips with more of a canned cheese-like "cool ranch" on top. Blech. Best part: a shot of Mountain Dew to wash down that mess.
Course 6: Wagyu beef, twice baked and bacon-fat brussel sprouts. This was supposed to be served like a "tv dinner". But was served in half of a take-out styrofoam dish on a lunch tray. My cube of beef was full of non-edible grissle that I didn't even know wagyu beef had. Cooked to a tender MR, however. I just wanted MORE. And the brown gravy on top?? Tasted like the packet. This dish was a great concept, poorly executed. They could've taken this MILES with a legit TV tray, some plastic over top...but I think it should've been called "last night's take out" because it burned my mouth on the twice baked potato and I wanted more meat.
Dessert: Hot cinnamon donut, carbonated grapes, grape sorbet, freeze dried orange tang. Conceptual, but missing the punch of flavor.
Pop tart: Think more so Toaster Strudel. The pastry was nice (not pop tart like), the frosting tasted like Pillsbury Cinnamon Roll frosting, but the inside of chocolate and marshmallow weren't ooohy goooey...they were dry and overcooked. And a disappointment.
To credit El Ideas...the service is great and it's nice to be able to stroll back to the kitchen and watch them put a dish together.
But my experience overall was just bad. Either that's what El Ideas was going for with the white trash theme...and if that's the case, it was finely executed, but WAY not worth the money we paid. I feel jipped by an amazing dining experience replaced with a night at the state fair. Booo El Ideas.
Yes, it's in the middle of nowhere.
Yes, it's as awesome as everyone says.
The food is incredible: flavorful, fun, imaginative...
The atmosphere is deliberately light and unpretentious: I'm an introvert who can babble like a fangirl when approaching chefs, but these guys are funny and friendly and love receiving feedback on the spot.
I always love BYOs: we bring our good stuff and save money. Â That was especially true here. Â Plus, it's fun to see what everyone else brought.
I liked paying for the whole meal in advance: no awkward "waiting for the check" pause at the end. Â Plus, the restaurant scheduled a town car for us to get home afterwards, which was handy: after oodles of courses and plenty of wine, having someone take us home was a very good idea. Â Start to finish, a fantastic experience.
EL Ideas lives up to the promise of "elevated ideas in cuisine". We went hoping for the best and had our expectations exceeded by the combination of outstanding service and amazing food. The front-of-house guy had to keep track of everyone's wine (which is completely different from table to table because of its BYOB policy) and make sure it was poured at appropriate times, and he was spot on all evening. The food was both extremely high quality and full of character (and sometimes whimsy, like the foie gras you literally licked off your plate). The four chefs were all very friendly and happy to talk shop as they worked their way through the meal.
Three hours later, we were happy and full, getting into a car they arranged for us on request. From start to finish, a wonderful experience that I look forward to repeating.
Tucked away on the corner of absolutely nowhere and the ghetto is a restaurant where imagination has no limitations and rules are meant to be broken. The dead end road leads to an eclectic space with exposed brick, cork drapes and an open kitchen. The 18-seat restaurant creates a unique experience where every table is essentially a chef's table. Welcome to EL Ideas where guests are encouraged to walk around the kitchen, interact with the chefs and have fun.
Getting a reservation was fairly simple, but I did have to wait about a month for an available spot which gave me plenty of time to get excited. This BYOB spot constantly changes their menu so I sent an email two days before our dinner asking for some beverage recommendations. I was guided to different pairings including a bubbly, white and red. The suggestions were all available at Binny's, tasted amazing and paired beautifully with each course.
We were invited to dine at 7:30pm as there is only one seating. All the dishes are prepared and served together. Every dish was an experience. There were modern interpretations of classic dishes and fun surprises in others. The flavors blended seamlessly with one another and had us craving more.
Before our first course, I joked about not having any silverware and eating with our fingers. When our first course was served, we were instructed to pick up our plates and lick them. No silverware was to be provided and using your fingers would be frowned upon. Amazing. Thank  you for making fine dining fun and playful! After giggling to ourselves, we picked up our plates and liked them clean. I'm not very graceful with licking my plate, and I managed to get caviar on my nose. Fun times. Here's a little of our journey through EL Ideas:
Roe: coconut/goji/carrot
Shima Aji: cucumber/matsutake/plankton
Hamachi:
apple/leeks/black garlic
This next course made my mouth sing hallelujah! Pop Rocks are used in the dish to create a tingling sensation. Love.
Foie Gras: autumn olives/muscat/pistachio
I wish Sunday Funday served buffalo chicken like this! This was an amazing interpretation of a classic favorite.
Chicken: buttermilk/hot sauce/dill
I wanted to eat everyone's spoon full of this delicious bone marrow raviolo.
Raviolo: marrow/marmalade/egg
Pork: etouffee/parmesan/guanciale
Cruciferous: brocoli/kohlrabi/cauliflower
Duck: study in purple
Surf and Turf: crab/salsify/horseradish
Pumpkin: pear/date/rooibos
Take 5: peanut/beer/chocolate
Overall, it was an amazing experience that I would recommend to anyone! Don't wait for a special occasion... just go eat here!
El Ideas is worthy of all praise and accolades. Â I came here with two friends and a mystery date (for my friend) and we had a wonderful evening. Â In fact, we got to sit at the 'kitchen table' which was so fun. Â The restaurant space has an open, welcoming vibe (no matter which table you eat, you are practically in the kitchen.) Â I enjoyed the music and the food was outstanding. Â Beforehand, I wasn't sure if I'd feel comfortable walking around the kitchen and helping to plate the food. Â However, once we arrived the staff made us feel comfortable being behind the scene. Â At the end of the night, we helped plate one of the dessert courses.
BYOB so don't forget your booze. Â And plan on taking a cab and having one ready to pick you up at the end of the evening .
Oh, and a shoutout to easy scheduling. Â We had to make reservations about a month out and the staff was very nice and easy to work with.
Here are some facts:
1) I really love social media.
2) I really love amazing food.
With that in mind, here's a story:
I got a direct message on twitter last night from a guy that I sometimes talk about restaurants with, offering me his 7:30 reservation to EL Ideas. He explained to me that some circumstances had come up and he could no longer go, but that it had been paid for entirely (excluding tip), and was BYOB. And ALSO - it was "Back To The Future" week, so all the courses were rooted in some kind of 80's nostalgia.
I'll say that again: I was GIVEN a free dinner to one of the best restaurants in the city by a relative stranger that I've only talked to a few times on twitter.
WHAT? WHAT? WHAT? HOW DOES THIS EVEN HAPPEN?
So I called a friend and jumped in a cab and was running so short on time (the reservation was for 7:30 and I learned about it at 6:30 and it takes a hot minute to get there from Ravenswood) that I didn't have time to grab a bottle of six of wine.
And what I learned last night is that EL Ideas is like going to Schwa, but you're encouraged to interact with the other diners as well as the chefs (Who may or may not do a LOT less drugs than the guys at Schwa. Maybe.) and the whole thing just feels like a big dinner party, hosted by your best friends who are also chefs.
And then there's the food, which, like I mentioned, was rooted in the 80's. And when I say that, I don't mean Cool Ranch Doritos and Tab.
What I do mean is a dish inspired by the Cold War with salted "Communist sturgeon" and frozen vodka infused horseradish crème fraiche.
I also mean a blackened red fish in the style pioneered by Commander's Palace in New Orleans, served with Creole étouffée.
And a dish called "Where's The Beef" - because flavored mashed potatoes became a "thing" around the same time that balsamic vinegar became a "thing" AND right around the same time that portabello mushrooms became a "thing."
A dish called "Like a Virgin" is built around a cherry that pops.
And there was a "crab tower" because the 80's were ALL ABOUT vertical plating. (Side note: Houlihan's was still doing a vertical salad the last time I went there in 2006.)
All the chefs were dressed like the Chicago bears. And there was a course that looked like cocaine - served on a mirror with a razor blade and a straw - that was actually flavored powders.
There's a playfulness that's evident in the food and the environment and the staff. The  other diners even got into the 80's spirit with one couple wearing home-made DEVO hats and others wearing sequined shoulder-padded dresses and side ponytails and Members' Only jackets.
It was a seriously amazing night and I had a phenomenal time and I am GOING to go back and maybe I'll even pay for it next time. :)
I was so looking forward to El Ideas after all the good reviews and my friend's recommendations. I gotta say I love the concern of being able to interact with the chefs while they are preparing for the food and hanging out in the kitchen. And all the chefs and staff were very nice and cool people. I also liked that it is BYOB (although we forgot to bring a bottle :( But the waiter noticed that and offered us free wine. I thought that was good customer service!)
However, I cannot give more than 2 stars because in terms of taste, I was not impressed at all!! For $135 for 12-course tasting menu, I have a higher expectation. All the dishes tasted like they just added salt, lots of salt! It was very one dimensional, non-sophisticated and very salty! For me, creativity in terms of taste was very weak. One dish called squab, the tiny squab leg was basically all skin and it was chewy and it tasted half cooked so it was kind of gross! I'm usually against eating foie gras but still tasted it and all I can say is that I have had better! The desserts were not bad but nothing blew me away. The presentation was nice but lack surprises. The portion was very tiny, there was one dish called pad thai and it was "1" noodle on the dish!! Out of all 12 courses, I cannot name one dish that impressed me!
I'm not a big Yelper but the experience I had warrants a review.
Everyone loves a big fancy foodie dinner. And why not? You spend weeks looking forward to it...reading about the restaurant, reviews, going over the menu...etc.
I was part of a party of 18 for the EL Ideas 'buyout' where our party had the entire restaurant to ourselves. Let me tell you...don't go here. It's simply not worth the price of admission. I have never felt so unwelcome in a restaurant in my life - very disappointing. It was as if we were not 'worthy' of being there.
As we were rushed out at the end of the meal, everyone in my group kept asking 'did we do something wrong?' We didn't.
Chef Foss and his hipster nerd mafia need some better ink and a serious attitude adjustment. Turn down My Morning Jacket, and turn up the service with a smile. They are far from delivering a restaurant experience that ranks in the Chicago elite.
The food? Meh
This year for hubby's birthday I promised him dinner at El Ideas. Fast forward 2 1/2 months and we were finally able to get in (thank you mystery person who cancelled a reservation). The meal was great. The menu changes regularly so I'll forgo the play by play. But this is a place for people who love food. All food. Adventurous food. It's also a marathon. I'll admit that by the second to last savory course, I was getting full.
This is a place to visit for the experience. The interaction with the chefs is so fun. Bill, who runs the FOH, is absolutely gracious and warm. It's all fascinating and you get a real sense that this is a group of people who genuinely enjoy what they are doing and enjoy doing it together. That's something special. There were courses that I enjoyed more than others, but hubby (whose opinion was the one that really mattered in this instance) loved everything and said it was the best meal of his life. It was worth the wait.
I also want to comment on the price. For what you get, it is exceptionally reasonable. They could probably trim a couple courses and do two seatings on Saturday nights at the same price. But there is an integrity about this place that permeates the entire experience.
Oh and there's pictures of Aqua Teen Hunger Force characters on the wall. Hubby wanted that thrown in to this review.
Best culinary experience of my life. Â I originally had 2 concerns...
1. that there was not going to be enough of meat and I was going to leave not full... Â I walked away uncomfortably stuffed, and there was much more meat then I expected. Â
2. The atmosphere of El Ideas was going to be the highpoint and the food would be OK... Â Some of the dishes they plated were the best things I have ever ate in my life. Â There were multiple plates that just made me smile and at a loss for words.
At the end of the evening I had to shake the Chef's hand and thank him. Â Everyone was down to earth, personable, and willing to explain everything.
everyone is right. this place is great. Chef Foss is doing something special here.
twelve courses. plenty of food. beautiful plating. very interactive. bill is really smooth and really funny. the chefs are obviously doing what they love to do.
culinary highlights?
- cucamelon (the cucumber/melon hybrid)
- foie (best torchon I have had to date) and the berry "capsule" that came with it
- pad thai (looking at it I was convinced it would not taste anything like pad thai. I was so fantastically wrong)
- corn (that cornbread... fuck it was good)
- cauliflower (citron vinegar came through like a champ)
THANK YOU CHEF FOSS. I wish these guys well. they deserve it.
finally... there is a question in this city that I have seen asked many times. El Ideas or Schwa? the answer is BOTH. they are different enough, while having similarities that set them apart from anything else around. you are extremely fortunate to have two of the best restaurants in the country (well not counting alinea) in your backyard.
EL Ideas is certainly one of the most unique dining experiences in Chicago. Â The food is innovative, highly creative, surprisingly fun, and in some cases so artistically beautiful that I didn't feel like eating the food because I didn't want to ruin it. Â EL Ideas is art on a plate. Â The menu changes on a daily basis which is even more impressive. Â Of the 15 courses, I thoroughly enjoyed all but 1 course.
But what makes EL Ideas truly special in my mind is the overall experience and level of interaction with the chefs and the kitchen. Â The dining room is situated inside the kitchen! Â With an 18 seat max capacity, the entire experience is extremely intimate and personable. Â Not only can you see what the chefs are doing at all times, the chefs encourage you to congregate in the kitchen, ask questions, socialize, and even plate food! Â It is as up close and personal as you will ever get to fine dining. Â
Side note: Â Make sure to bring enough booze because it is a 4 hour meal.
Spectacular!
I don't really know what to say. Every bite was beautiful, delicious, and (often times) unexpected. Great mix of proteins and veg. The coursing/timing was perfect. The chefs (Foss was out that night) were sassy, funny, and um, hot. Â The space was totally rad, interactions were great, Bill was all you could ever want in a server...
I'm gushing.
No Kyoto for me. I'm going back to EL.
O.M.G. I've had my fair share of tasting menus / fine dining over the years but I must say the overall experience at El Ideas takes the cake. It was spectacular. The food was out of this world. Was it the best food or the most creative I've ever put in my mouth? Not quite. Â But it was damn close. I'd say top 5 meals I've ever had. My husband took me here last Saturday to celebrate my birthday.
Some of the highlights food wise:
Purple salmon with beets and a Pinot Noir gel
Canadian Poached cod with clams
Black salted cod with homemade pickles
Bacon cured Sturgeon with shaved fat back (my fave of the evening)
Duck pate with duck prosciutto
Bison tartar
Tamarind chili sorbet
Ricotta gnocchi with chorizo Bolognese (my husbands favorite) Â
NY strip steak
Ok that was almost all of it, so you get the idea. 14 courses of perfection.
I think what really sets this place apart is the atmosphere. It was the exact opposite of pretentious. Totally informal and just so fun. The place is really small and you basically sit in the kitchen, which is great because you are encouraged to talk to the chefs and help them plate. There is only one seating per night, so the chefs prepare a course, serve to everyone at once, and explain it. They were all so funny, and when they explained the dishes it was the epitome of informal, swearing, saying how f'ing awesome the piece of fish is, etc. We loved it.
Probably the coolest part was the music. They had a laptop set up and were playing music off iTunes. The selection ranged from remakes of Tom Petty classics to Ginuwine and Color Me Badd. Again, total perfection.
Service was stellar. Everyone was so nice. The dinner flowed smoothly, we always had clean plates, full glasses, you name it, they excelled.
El Ideas is BYO. Our biggest error in coming here is that we didn't bring enough booze. 2 bottles of red over a 4 hour dinner somehow just evaporates. The couple next to us brought a cooler complete with the recommended pairings: Champagne to start, followed by a white, then a red, and finished up with dessert wine.
I can't wait to go back. But make no mistake, when I do, I will come with the 4 bottles of wine I clearly need.
I will say this, the food did not blow me away.  (Don't get me wrong, the food was fantastic) The food was excellent and there was great attention to detail.  One dish, the icy pop with  prosciutto and melon was a total miss.  The rest of the creations were very good.  The whole menu, however, did not have a theme.  Half of it was reminiscent of Next's childhood, with plate licking, bottle feeding, baby food, ants on a log, icy pops, then the other half of the course was more "traditional" entrees with some special ingredient that was often too faint to taste. The menu does change, so I would love to come back and try the other creations.  However, I believe this place is more unique in it's experience than the food.
 Come here wiling to get out of your seat, ask lots of questions, bug the chefs, and get your hands on with seeing how fine dining is done.  A lot of the other patrons that were there with us just sat in their seats, either too shy to get up or didn't know they should.  The kitchen encourages you to do so, so DO!  We got up, plated, served, poked at equipment, roamed the back and front kitchen, even walked into their freezer.  This is where I think El Ideas shines and lets the dining experience be more than a snooty experience for a select few.  We had lots of fun, saw the details that went into making our plates of art, and chatted up with the young kitchen staff.   It was a fun night.
We made a reservation a few months in advance for EL so when the time came to actually dine there, I was anxious. We were given recommendations for wine and came prepared for our group of 6. As soon as I walked into the restaurant I stood next to Phillip and watched him plating. Seeing my interest, he asked if I wanted to help and handed me some toasted brioche. He showed me how to put them on the plate and I was off. It was amazing being able to plate our first course which ended up being served without utensils. We actually got to lick the plates! Between courses I would walk up and watch the chefs, asking them questions about restaurants, food and everything in between. When Phillip asked us to start taking out the plates to guests, we obeyed. It was truly unique to be able to plate and serve dishes.
Each course was explained by its creator and each course was also extremely unique. From Foss' take on french fries and ice cream to a freeze pop, I was extremely impressed with EL Ideas. If you are interested in being an active participant in your dining experience and want to try something way out of the ordinary, EL is the best place in Chicago for you to go. I can without a doubt say that I will return. After the meal we were able to hang out and drink with the staff, making it for a great end to the best dining experience I have ever had.
Not sure how its possible, but this place was better the second time around. Â
Plus, we felt more comfortable with Phillip and Co. to:
- plate some of the first courses (then hands shake too much from alcohol:)
- have a champagne toast with everyone
- serve the rest of the patrons
All the while enjoying some of the most amazing creations. Simply the best. Â In a few weeks we are going to e by Jose Andres in Vegas, which is supposed to be a similar concept but for 8 people - we will see how they stack up. Â Phillip and Co. will always have a special place in my heart. Â Can't wait to go back! Â
Don't forget to share some of your wine with the staff, they definitely appreciate the pairings that you came up with.
I don't have much to add to the cavalcade of praise this place has enjoyed. Â I've been twice now, and both times I left extremely impressed not just by the cuisine, which is excellent, but by the entire experience which is unlike any other experience I've either had or even heard of. Â This place deserves all the praise it gets.
The level of interaction with the kitchen is unparalleled. Â Each dish is plated in full view of the diners and introduced by the chef who created it. Â As a diner you are invited to hang out in the kitchen and watch the chefs slave over the minute details that go into creating a fine-dining level dish. Â There are so many different components, it's really quite impressive to see. Â El Ideas has completely changed how I see fine dining. Â So much of what is plated is made in advance and put on the plate just before it is served. Â It's surprising to see how little of the food is actually cooked to order, which makes sense when you consider how many recipes are represented on a single plate. Â If nothing else, El Ideas is a full expose on what it's really like in a high-end restaurant's kitchen.
The food is extremely creative, which of course means not all of it is great. Â If I have one critique it's that some of the food can be a little fussy. Â With so many components piled on the plate, sometimes the array of flavors and textures can feel busy or overwrought. Â But that's to be expected when so much effort is expended putting together constantly evolving menus. Â Sometimes the dish comes together beautifully to create a synergy that elevates the course to something greater than the sum of its parts, and sometimes there's just too much stuff going on. Â The hits, though, can be very memorable. Â Most recently they served a foie gras with oatmeal and a blueberry muffin. Â Wow. Â That dish was the epitome of a course to provide a bridge between the meat courses and the desserts. Â It was savory and rich while also being refreshing and surprising. Â Great stuff!
Phillip Foss is obviously extremely dedicated to his innovative concept and his hard-work and determination are clearly the driving force behind the restaurant's success. Â It's interesting to contrast the experiences at Schwa and El Ideas. Â They're similar in that you interact with the people who cook your food in a casual, BYOB environment. Â But the experiences and the cuisines are clearly reflections of the head chefs. Â We are lucky as Chicagoans to have both options, but for my money, I think I'd choose El Ideas as the experience I'm more eager to repeat.
For either extremes of the sadness to happiness scale, I'm over come with such emotion that I become useless--immediately erupting into a short convulsion, then pushing whatever it is aside because I don't know how to handle it or myself. Even as I start this review almost two months after dining at EL, it'll probably stay as a draft until Yelp emails me about finishing it. True story.
I'd read about EL a handful of times, but dismissed it from my 'to try' list since my visits to Chicago are never planned well in advance and most reviews will tell you that it'll be tough to get reservations. In hindsight, my perception of EL reservations was a little silly. Follow them on Facebook and they'll let you know about any cancellations that you can possibly fill. If you don't want to settle for the cancellation, you should have a few open nights in mind so your chances of getting a reservation is greater.
A few days prior to your reservation, you will receive an email from the staff about what type of wine you should bring (oh yeah, did I say it was BYOB?!), and an option to book car service for after you dine (a great idea especially if you bring a lot of wine).
The ambiance is unbelievable. We walked in and we were greeted by drawings of Aqua Teen Hunger Force on the blackboard and Bill's warm welcome. It's by far the most casual fine dining experience I've had, and I mean that in the best way. The music is eclectic, but it reflects the chefs' and Bill's attitudes. Everyone once in a while, Bill would lean in and say, "I noticed you guys jammin to the song... it's 'No Diggity' covered by the Fray" or something along those lines. After dining, I left my email and Bill kindly replied with the excel sheet of the playlist a few days later.
The place is small, and the majority of it is the open kitchen. Everyone is welcomed and encouraged to go to the kitchen, take photos, ask questions, plate and sometimes serve the food. I love this aspect because.. well... how many times will I be able to barge into the kitchen and ask the chef "so.. what's in this?", Â "you know, you've been plating for half an hour now.." or "you should get sick more often if it'll inspire you to make more dishes like the last one".
Our first course was taken in the kitchen, while the rest was served in the dining area. All diners receive their food at the same time, and the chef behind the dish takes a minute to talk about the inspiration behind it or what he wanted to  accomplish with it. I can honestly say that I loved and enjoyed all 15 dishes, and it  must have showed because Chef McMullen said they wouldn't judge me for licking my plate. It just felt like I was at a great dinner party with friends, who, in this case, are chefs.
The entire experience took about three hours.. ending with Chef Foss serving french pressed coffee and Bill handing out the menus for the night. I still have my menu stuck on my cork board and I still drool when I think about my night. I highly recommend EL, and since they have an ever changing menu, I can't imagine anyone ever really getting tired of it.
If I may say, dining at EL Ideas easily ranks in the top three dining experiences of my life. In all honesty, it's probably tied for the top dining experience.
The process for getting a table at this sixteen seat restaurant is nothing compared to the fiasco known as Next. I literally checked their website a week prior to when I wanted to dine, emailed, they called, and BAM, it was set: a surprise birthday dinner for the fiancee.
The staff, all five of em, were so awesome. They're the type of people you'd kick a bottle of bourbon with, shootin' the sh!t. Chef Foss is a boss. So kind. So dedicated. He is genuinely interested in making good food, and doesn't mind making it look pretty at the same time. Chefs McMullen and Manley are equally as dedicated to the art of cooking, developing some of the most interesting dishes that I've had in quite some time.
EL Ideas stands for "elevated ideas." That is, the chefs collective culinary ideas are a progression and evolution of tastes and creativity. To say that this restaurant serves American cuisine is an understatement. This could be categorized as progressive American cuisine. But really, to classify EL Ideas is to put a limitation on what they are capable of doing, and that just goes against what they're about.
The menu for our experience was thoughtfully crafted, with favorites like the fruit cup (with lychee foam!) and potato soup (inspired by chef's kids and their trips McDonalds). That's not saying that the rest of the menu was forgettable, because they were all extraordinary.
Some highlights of the evening include mingling with the other guests, interacting with the chefs, and plating dessert...for everyone!! Bwuahahahahahah Tis true, my fiancee and I plated the final course of the evening for everyone.
I can't wait to go back, and I don't find myself saying that too often..especially if it puts me back $135 a head. But hey, I ball so hard my wallet hurts. And as the kids say, YOLO.
What a great experience EL Ideas was. Â Imagine a catering kitchen in a warehouse on some random side street turned into an interactive dinner party... oh yeah... with some of the craziest food you've seen.
So the guys, Chefs Phillip Foss and Kevin McMullen, are just doin' their thing. Â Ya know, cookin'. Â You can hang out with them while they're doing it, help them plate, even drop plates to the other 15 diners if you want....
All the food was stunning. Â Most beautiful "Gin & Juice" (with an oyster) I've ever seen. Â Check out the teeniest cucumber on the planet.
I was convinced that they'd screwed up and dropped the plate before they'd marked the table (that is, that the food had arrived before the set of clean utensils with which to eat it). Â Not true. Â No utensils allowed on this course. Â It was required that you pick the plate up and lick it. Â Seriously.
Well, ok. Â If you insist. Â It was also our permission to lick any plate that followed. Â I guess that's one way to make you fell comfortable in a strange environment!
The Etouffee may have been my favorite course, though it certainly wasn't the prettiest. Â The flavors were absolutely delicious!
There are 2 preparations of cauliflower here: Â braised with tomato and blanched. Â It's topped with a slice of tuna bottarga (Sardinian pressed roe), EVOO poached yukon gold potatoes and an herb pesto.
Me... enjoying every second of it  .
Nothin wrong with a couple slices of salty meat! Â It's pata negra served with sunchokes a couple different ways, a gooey cana de cabra cheese, and a couple berries... among other things.
My mouth is watering just looking at the perfect sear and remembering the moistness of this salmon. Â Brussels spouts, grits and kale? Â My kinda dish.
Here's a wacky one. Â Apple sorbet, bacon and peanut butter sauce. Â Sweet, salty, smokey, nutty, tart. Â A palate cleanser of sorts... but with bacon!
And apparently, when you're only serving 16 people a night, you can roast an entire lobe of foie gras and slice it into enormous portions for each plate. Â Needless to say, this one was fab. Â Braised beluga lentils, celeriac 2 ways, mustard, sliced buddha's hand for some acid.... so interesting!
This smooth kohlrabi soup was amazingly delicious, too! Â The accompaniments were fried sweetbreads, poached lobster, Â black trumpet mushroom and a crispy green. Â The instructions were to push it all in and go from there...
A simple sliced duck with bok choy, oyster sauce and lemon-olive oil sauce.
Here's the bite of strip steak.  The yellow and white are "components" of béarnaise sauce (aka hollandaise with tarragon).  I didn't really get much egg or butter or lemon from the dust and beads but it made for a lovely presentation... don't you think?
Then there were desserts. Â Cookies 'n cream a bunch of ways: Â in ice cream, an inside out oreo, chocolate cookie crumble and a foam. Â Yummy!
Here's what the plate-ups looked like for each course. Â This one is for the "Movie Snacks" dessert that followed.
I'd say it was the most playful and fun dish of the night. Â Twizzler ice cream, popcorn, homemade crushed whoppers, coke foam and dried-on-the-vine chocolate covered raisins (fancy raisinets). Â Oh, and crumbled peanuts for a the base of the ice cream. Â I'm not exactly sure how all of the flavors came together in one bite, but it sure was fun to eat!
The whole thing was so fun! Â I'd totally go back in a second!
Full review blogged, a few highlights below:
Cauliflower-Botarga/Anchovy/Potato: Â Presented by Floss and described at length, what seemed to me like it would be overly briny and fishy actually turned out to be not only bold, but balanced and interesting. Â Beginning at its base with cauliflower florets cooked sous vide in lemon and olive oil and subsequently topped with a slightly acidic and pleasantly sweet "cauliflower Bolognese" seasoned with chopped anchovies the cauliflower component of this dish simply sang while the addition of crunchy croutons, boiled potatoes, an anise hyssop blossom, sliced white anchovies, and a large piece of briny cured tuna roe all harmonized nicely.
Apple-Peanut/Bacon/Thyme: Â Plate six, a dish "based on my favorite snack of apples and peanut butter...plus bacon, because why the f$%k not" would arrive next from Phillip Foss and in a meal filled with inspired combinations this was perhaps the most notable as the chef opted to serve up his snack in the form of a ball of sour Granny Smith sorbet over top of peanut butter spiked with bourbon barrel aged soy sauce, crumbled peanut brittle, parsnip marmalade with julienned apples, thyme leaves, and crispy bacon. Â Cold and sour, creamy and savory, a bit of crunch, and a well placed shock to the palate transitioning us to the heavier courses that would follow.
Foie Gras-Celeriac/Meyer Lemon/Mustard:  One of the more unique aspects of serving all plates simultaneously to a group of 16 was the ability to present foie gras in whole roasted form and using nearly two pounds of Hudson Valley bird the portion we received was generous and exquisitely creamy.  Obviously not stopping at just the liver, this plate which was again from Chef Foss, balanced the unctuous liver with celery root in four styles  - crisps, puree, julienned, and compressed - plus celery leaves, lentil salad, Meyer lemon confiture, white verjus gelee, plus black and yellow mustard vinaigrette.  Clearly a very complicated plate with myriad tastes and textures traversing the plate I'll note that while I could have done without the mustard, the bitter celeriac components playing point/counterpoint with the verjus and meyer lemon was splendid.
Kohlrabi-Sweetbreads/Lobster/Black Trumpets: Â From Kevin, course ten was another soup and at the same time another dish where vegetables took center stage while two inimitable proteins lent a supporting role. Â Served in a temperature sensitive manner with the steaming hot and foamy cream of kohlrabi cappuccino at the center we were instructed to push the accoutrements in, stir, and then enjoy - a procedure that created one of the most memorable courses of the evening - an aromatic masterpiece with the slight sweetness of the kohlrabi smoothly enhancing the flavors of mushrooms, shallots, steamed Maine lobster, and pan fried crispy sweetbreads while bits of crispy kohlrabi leaves added a slight bitter note on the tongue that dissipated on swallowing leaving behind the sweetness of the proteins.
Movie Snacks-Popcorn/Twizzlers/Raisinets: Â This dessert was all over the place and all the better for it. Â Featuring Black Popcorn, crumbled homemade Whompers and pretzels, and vine-ripened Raisinets, as the sweet and savory base and then topping it off with Twizzlers Ice Cream and Coca-Cola Foam this was not an elegant or subtle dessert by any means - just a sweet and delicious one.
Milk n' Cookies-Chocolate/Capsule/Oreos: Â A far more refined dish than the first dessert, the last course of the evening was a lot of fun and having had the chance to watch Kevin put it together in the kitchen provided another degree of appreciation for the flavors and textures at hand. Â Beginning first at its base, the dessert started with a pair of cookie crumbles, half from house-made dark chocolate cookies and half from actual Oreos. Â Added next, two dollops of 'sweet milk' pudding from condensed milk were set to flank a sort of reverse Oreo truffle with a white chocolate shell overlying liquid chocolate on the inside. Â Last but not least, added just before delivery, was chocolate cookie ice cream and much like the dish beforehand this was a dessert evocative of memories from my childhood.
The Verdict: Â One of my friends, a well traveled gourmand, says that the most important aspect of finding a dining partner is sharing the same 'mouth' - essentially that if you like the same things as your friend you'll end up enjoying the same places. Â With that in mind, I can only say that while my life has been nothing like that of Chef Foss, if this meal is any indication there is no doubt that we share a similar palate and while not every course was flawless the majority were exemplary and many stoked emotions of happiness unlike all too many fine dining experiences. Â Adding in the bargain pricing, unequaled access to the kitchen, whit, and camaraderie of the evening I can't wait to go back...to me EL Ideas is the most exciting restaurant in Chicago today.
Tucked away on a rough-looking side street, overlooking a train yard in the middle of nowhere, the last thing you would expect to find is cutting-edge fine dining. But that's just what you'll get at El Ideas, a truly special dining experience you won't find anywhere else in Chicago.
As the fifteen or so lucky diners trickled in before service began, we noticed something different about the crowd. It's not that they're completely mixed in age or style, or that they're all serious "foodies" (although most are). Despite the fact that most people haven't ever heard of El Ideas, the first thing we noticed is that almost everybody there was a repeat customer. And they seemed just as excited to be there as the first-timers. Many were bearing gifts for the chefs, some craft beer or maybe some treats from their home garden. I've never seen anything like it, and it speaks volumes about the experience that chef Foss has put together for his diners.
The front-of-house man, Bill Talbott, gets everyone situated at their tables and takes care of whatever wine they've brought. It's amazing that he keeps it all straight and does such a great job with service all by himself. He also provides the music for the evening, and El Ideas seriously deserves five stars just from the playlist he put together. From retro hip-hop, to theme songs, to lounge covers of 90's alternative tunes, it was super entertaining and anything but ordinary.
The dining space at El Ideas sits just to the side of the kitchen, so you can watch the chefs at work throughout the meal. You are encouraged to get up and wander around, take pictures, ask questions, and even help out with a little bit with the plating if you're interested enough. When each course is ready, whichever chef was responsible for its creation speaks a little bit about the inspiration for the dish. Everything on the menu here is constantly evolving, and it was really cool to see the thought process behind each course.
I won't go into much detail about the actual food that we enjoyed, since most of our menu has already been replaced by their newest creations. But of fifteen courses, I would say that thirteen of them were absolutely outstanding and two were simply good. My personal favorites were the "muppets" dish (frog legs and pork belly!) and the "movie snacks" dessert. The Twizzlers ice cream was amazing!! Everything was very unique, complex, and (most importantly) tasted incredible. It was also the perfect amount of food and the pacing was spot-on.
There are a ton of great fine-dining restaurants in Chicago, and for that reason it's rare that we actually return to one soon after we've visited. There are just too many new places to try. But one thing is for sure, we will definitely be back at El Ideas as soon as the menu has turned over. It was the most fun we've ever had dining in Chicago, and we can't wait to go back!
Dined there tonight. Â The chef seems like a genuinely nice guy and the service was good. Â Some of the courses were creative and most of them were well executed. Â I enjoyed the music. The ham and cheese was my favorite course, with the bitter chocalote nibs and the ham working well together and being creative. Â Many of the dishes (soup shot, crab + lychee+lemongrass, cucumber + smoked salmon) were fine and forgettable.
 But for a $300.00 for two plus tip(remember that is for the food only, it is BYOB), we had maybe 5-6 small bites of meat, an intermezzo, a few insignificant vegetables, and some chocolate/small quenelle of ice cream. Â
 The place is cool, the concept is pretty unique.  I may go back there to impress a date sometime but its more for the experience then to really eat.  I am sorry but i am not gonna rate a place high just because everyone online thinks i should.
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