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GREAT Dinner at Michael in Winnetka!

GREAT Dinner at Michael in Winnetka!
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  • Post #61 - August 5th, 2015, 3:34 pm
    Post #61 - August 5th, 2015, 3:34 pm Post #61 - August 5th, 2015, 3:34 pm
    Restaurant Michael, the classically French Winnetka restaurant that turns 10 this year, will convert its private dining room to a tasting-menu-only concept called George Trois. The restaurant-within-a-restaurant is scheduled to open Oct. 1.

    http://www.chicagotribune.com/dining/mi ... story.html
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #62 - March 28th, 2017, 6:59 am
    Post #62 - March 28th, 2017, 6:59 am Post #62 - March 28th, 2017, 6:59 am
    Six years sober and 200 pounds lighter, Chef Michael Lachowicz launches low calorie menu

    http://www.chicagotribune.com/suburbs/n ... story.html
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #63 - March 29th, 2017, 5:15 pm
    Post #63 - March 29th, 2017, 5:15 pm Post #63 - March 29th, 2017, 5:15 pm
    Dave148 wrote:
    Six years sober and 200 pounds lighter, Chef Michael Lachowicz launches low calorie menu

    http://www.chicagotribune.com/suburbs/n ... story.html


    Yeah -- I didn't even recognize him last time I saw him. Amazing difference.

    For those who eat at his place regularly (including him), a low-calorie menu sounds like a great idea. For those of us who go once a year, give me the "butter, butter, cream, cream, cheese." I can eat light at home. :)
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #64 - March 30th, 2017, 1:01 am
    Post #64 - March 30th, 2017, 1:01 am Post #64 - March 30th, 2017, 1:01 am
    G Wiv wrote:
    nsxtasy wrote:This was one of the two best dinners I've had in the past three years (and the other, at Alinea, cost several times as much). It was AMAZING.
    My one and only meal at Michael was MEDIOCRE, since your recent experience was OUTSTANDING/AMAZING I may consider giving them another try even though I mentally equate Michael with Wholly Frijoles, in other words playing for an audience whose palates and mine don't intersect.

    I realize this post is 7 years old but....really, GWiv? How rude! & ridiculous to dispute someone's opinion on a food chat forum? Calm down man. It's just food....& opinions...on the internet. Ha.
  • Post #65 - March 30th, 2017, 7:52 am
    Post #65 - March 30th, 2017, 7:52 am Post #65 - March 30th, 2017, 7:52 am
    Rocky419 wrote:I realize this post is 7 years old but....really, GWiv? How rude! & ridiculous to dispute someone's opinion on a food chat forum? Calm down man. It's just food....& opinions...on the internet. Ha.

    Discussion board, we discuss, have differing opinions and not everyone likes the same thing, thats what makes for interesting lively discussion. For example, G Wiv/NSX 7-years later polar opposites on yet another restaurant. Nsxtasy disagrees about one of my current culinary crushes A Bite of Szechuan, summing it up nicely below.



    Baskin Robbins offers 31 flavors of ice cream for a reason. :)
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #66 - March 30th, 2017, 9:28 am
    Post #66 - March 30th, 2017, 9:28 am Post #66 - March 30th, 2017, 9:28 am
    GWiv wrote:
    Baskin Robbins offers 31 flavors of ice cream for a reason. :)


    De gustibus non est disputandum -- Latin admonition which roughly translates as "There can be no dispute about tastes".


    Should be LTH's motto.
    Where there’s smoke, there may be salmon.
  • Post #67 - March 30th, 2017, 5:24 pm
    Post #67 - March 30th, 2017, 5:24 pm Post #67 - March 30th, 2017, 5:24 pm
    A great chef/mentor once told me "one man's salty is another man's bland".
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #68 - March 30th, 2017, 8:12 pm
    Post #68 - March 30th, 2017, 8:12 pm Post #68 - March 30th, 2017, 8:12 pm
    Or, as arrogant sob's like me say, "Everyone is entitled to their own wrong opinion."
  • Post #69 - August 27th, 2017, 10:12 am
    Post #69 - August 27th, 2017, 10:12 am Post #69 - August 27th, 2017, 10:12 am
    We had another wonderful dinner at Michael last night, with one amazingly delicious dish after another.

    Each week, Michael sends out an e-mail to those on their mailing list, showing a special dinner. Usually those are on Fridays, but this week's was on Saturday (due to a large party at George Trois on Friday). It consisted of your choice of appetizer, Dover sole, and a peach financier, for $59. (The normal price for a three-course dinner is $63.)

    Here's what we had:

    Casuoulette (sic) - Scallops, Jumbo Lump Crab & Fava Beans with Toasted Sesame
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    Grilled Medallion of Foie Gras - Foie Gras & Caramelized Shallot Pain Perdu, Michigan Cherry Gastrique
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    Whole Roasted Dover Sole - Fresh Lobster Mushrooms & Local Corn in Brown Butter, Creamy Leeks with Crispy Fried Capers
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    Crispy Filet of Loup de Mer - Citrus Couscous, Grilled baby Corn, Pickled Ramps, Chimichurri Sauce.
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    Warm Michigan peach Financier - with Vanilla Gelato and Freeze-Dried Corn & Peaches
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    Chocolate Dacquoise - Crème Anglaise
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    Bravo, Chef Michael, bravo!
  • Post #70 - December 2nd, 2018, 3:01 pm
    Post #70 - December 2nd, 2018, 3:01 pm Post #70 - December 2nd, 2018, 3:01 pm
    For delicious food, Michael is still knocking it out of the ballpark! (Just don't go there this month if you hate Christmas music. I don't know why any nice restaurant would want to make people feel like they're stuck in a shopping mall.)

    Here's what we had this past Friday night:

    Gougeres - Warm, Cheese Filled - I don't know why they are now shown on the menu as $1.75, but they were provided as a complimentary amuse bouche, as always.
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    Butter Fried Veal Sweetbreads and Sautéed Escargots - Over Creamy Pommes Purée, Crisp Red Onion Strings, Sauce Perigord
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    Salade Lyonnaise - Frisée, Bacon Lardons, Medium Poached Egg, Croutons, Mustard Vinaigrette
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    "Bouillabaisse Maxime" - This was a Friday night special which we had pre-reserved, thanks to being on his e-mail list. Quoting from the e-mail: "This is a dish that sounds familiar but is anything but a run of the mill fish soup. This Bouillabaisse is decadent in many ways and will ruin you for all others. In this lovely saffron and fennel laced broth you will find lurking, Florida Red Grouper, Lobster, Scallops, Littleneck Clams and the most savory crouton topping it off with a delicious, garlicky Rouille. Rouille is a garlic & Saffron Mayonnaise that is spread on the crust of baguette and toasted under the broiler to be dipped into the broth to both add a bit of thickening but more importantly, a burst of flavor that thrusts this dish over the top. I cannot say enough about this beauty."
    Image
    Chocolate Dacquoise - Crème Anglaise
    Image
    Warm Financier of Pear with Cinnamon Gelato
    Image
    This was another GREAT dinner, in which all the dishes were extremely delicious. Bravo, Michael, bravo!

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