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If that's what they're looking for, there are plenty of places where you can find that, particularly the previously-mentioned steakhouses. High-end restaurants serving lengthy tasting menus became popular a couple of decades ago; Charlie Trotter's was one of the early pioneers in the Chicago area in that regard. The "small plates" places are yet another type of place; the smaller portion sizes let you try a larger number of different dishes for the same amount of food. Different types of places can cater to one's personal preference (even if that preference is only for a particular meal rather than all the time).

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"we must all understand that we're not all going to agree on everything, so let's just accept it -- hell, let's cherish it -- and move on." - ronnie_suburban

Of course, no one on this thread has mentioned that as their preference.

Please, let's try to be constructive and not personal.

Thanks,

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for the moderators

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Twitter: ronniesuburban

I think it would be a real shame for people to peruse this thread and come away with the impression that the meat/quail courses were minuscule, or that diners are leaving Goosefoot hungry. To be fair, no one who has eaten at Goosefoot and commented on the food has made any such observations regarding the portion size of the meat/quail (and the pictures certainly don't support such an assertion). Let me add that not only did I find the food at Goosefoot to be excellent, but I left the restaurant full (LTH'ers who have dined with me certainly know that I'm no light eater). So I share John's frustration with the direction this thread seemed to take today, where criticism is leveled at the style of dining, not at all at Goosefoot in particular, and by someone (or someones) who has not dined there.

Well, I'm going tomorrow night, for what probably qualifies as my first "fine dining" experience (if I may call it that) in some time. I am not at all concerned about being well fed. Everyone's preferences are different, however. I wouldn't presume to guess anyone's food/portion/price preference, but I do think a menu and an approach like Goosefoot's requires you put yourself in the chef's hands and let it ride. I'm very much looking forward to it.

Well said. I too have a large appetite, but I left Goosefoot well satisfied. I think this style of dining forces the old notion that you should eat slowly and you'll get full. With a multi-course menu stretched over three hours, your body has a chance to do this. I know that some of the courses are small servings, but it all adds up. I thought the soup quantity was generous, and the other portions were good, again for this style of dining. I really do think Goosefoot is a good value for the quality.

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John Danza

This reminds me of something that happened a time long ago (in 2005, lol) when an out-of-town friend and I dined at Alinea. Before the meal, my friend had posted a message to chef Achatz on a message board asking him if he was going to need to have a pizza delivered to his hotel room after the meal. Naturally, the meal was substantial and my tough-talking friend was so overwhelmed by the amount of food we were served, that about mid-way through he broke into a cold sweat, temporarily left the table and sat out of a couple of courses. Eventually, he jumped back in but not without a little egg on his face.

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Thanks to all those that were helpful. Avec, Gilt Bar, and Publican are two of my favorite restaraunts, however i was talking about something a little more high end. It seems in order to get the quality of food you get at Goosefoot, it has to be a set menu with very small portions. For the record, i got the grand tour at Alinea and made myself a sandwich as soon as i got home. I have yet to try Longman & Eagle, Owen & Engine, or any other "&" restaraunts, those will be next on the list!

For the type of dining you seem to be seeking, I'd suggest trying Vie in Western Springs or Nightwood in Pilsen.

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Vie Restaurant
4471 Lawn Ave
Western Springs, IL 60558-1765
(708) 246-2082

Nightwood
2119 South Halsted Street
Chicago, IL 60608
(312) 526-3385

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Had the chance to visit Goosefoot last night and, having re-read JLenart's original post, I'll just say I concur on all counts. The meal - experience, really - was excellent from start to finish. Great food, great pacing, a friendly, attentive staff and a visit from the chef near the end of the meal. As JLenart points out, the cheese course was an expected highlight; pungent, exciting, thoroughly original. The chestnut soup was, well, nutty and surprising, the quail was cooked perfectly and the deserts held their own against a six-course onslaught of savory. If I had one quibble it's that the steak, while quite good, seemed like a concession to less adventurous tastebuds. Every other course was some flavor I'd never exactly experienced. I also loved the laid-back vibe in the room - it even got a little rowdy one point, which I didn't mind in the least. This is fine dining for those intimidated by white tablecloths and hushed atmospheres. Although the price point is bit above what I usually pay for a night out, it did seem like a bargain. I wish Goosefoot much success.

Since this is your first post, welcome to LTH!

As far as this thread being old, you would be surprised how long some of the threads here can go on, years and years!

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my food shots

I was there a couple of weeks ago and had an immaculately-prepared dinner. I hope to post more detail about it shortly but I'm giving the friend who made our reservation the courtesy of posting first (or using that as an excuse for my laziness).

And yes, welcome to LTH!

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Still the same menu? They offering the 12-course yet?

I had the chance to eat Chris Nugent's last tasting menu at Les Nomades and although the restaurant itself (and service) didn't wow, his cuisine and approach certainly did.

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http://endoedibles.com

Yes, it's still the same menu as was described at the top of this thread. I believe we were told that the 12-course would be rolled out sometime in March.

I didn't love everything about this meal. Subjectively speaking, there were choices made that didn't work for me (a lot of sweet elements in the savory courses) but there was no mistaking the skill and artistry in the cooking. They were both very apparent.

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Calling me out, Ronnie?!

As Mr. Suburban alluded to, Goosefoot's meal is done with extreme precision. Every garnish, every bite was created with such care that it's hard to walk away without feeling blown away.

And yet, I did. Sort of.

Menu


Amuse

Unfortunately, I didn't take notes. I wish I could describe this dish, but ultimately it just tasted floral.

First Course lobster / scallop / hubbard squash / licorice root / curry



A rather large scallop that was nicely seared. Though some members of our party has an issue, I found this dish nicely balanced.

Second Course chestnut soup / smoke / white alba mushrooms / truffle essence



Perhaps the star of the night.

Third Course loup de mer / meyer lemon / sunchoke / tapioca perls



Until posting this, I forgot about this dish. Fish was cooked perfectly, but the micro-greens may have overwhelmed the dish (which is sort of the case going forward).

Fourth Course roasted quail / spiced beluga lentils / ginger / compressed apple



Though my guests felt differently, this dish might have been my favorite. More micro greens, but the quail itself was cooked to my perfection.

Fifth Course angus beef / heirloom carrots / goosefoot / cumin / shallot jus



I felt the beef itself was cooked and seasoned perfectly. Taking in account the micro greens, this dish felt unbalanced and incomplete.

Sixth Course pleasant ridge reserve / celery-truffle caponata / almond

Looks beautiful, and tasted pretty good...but this is where mhill95149's complaint about truffle oil became the most evident. What could have been a perfect dish was marred by this overpowering taste (and smell).

Palette Cleanser

Once again, no notes on this. Quite refreshing, though.

Seventh Course cinderella pumpkin / nougatine / spice merlingue / coffee



More micro greens.

Espresso
http://farm8.staticflickr.com/7204/6822 ... 871e_z.jpg

Eighth Course chocolate / sea beans / orange / mulled wine

I'm not sure if (and I highly doubt) that Goosefoot has a pastry chef, but one thing they excelled at are their dessert courses. Rich chocolate with a nice crunch...this was one of my favorite dessert courses in near memory.

Last Bite hazelnut / chocolate

A great end to a nice night. Simple, and yet perfect.

I really, really wanted to love my meal at Goosefoot...and, although I enjoyed it (due in part to the company), I left feeling somewhat unsatisfied. I'm still not sure whether that is because of how much this has been built up or I just wasn't blown away.

I'm willing to say that only time will tell.

I truly believe Chef Nugent has something special going on. I will visit Goosefoot again...though I will wait until Spring when his garden is in full bloom.

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DearestChicago on Twitter

Thanks for posting the picks incite--possibly even more beautiful than the dishes were in person

I didn't have an issue with the sweet notes necessarily--just an overall disappointment in seeing so much truffle oil--every dish that contained it would have been measurably better without it and 2) the repetitive use of the same garnish over and over and over and...In almost every course, the grassy but otherwise flavorless edible flower and greens took away from the clean, bright flavors of the dishes

I think that the reason I enjoyed the chestnut soup so much was because it was harmonious and simple--you could taste every note with nothing interfering. Nugent and his team are too talented not to be able to move past these issues and I look forward to future meals at Goosefoot as they evolve. It's wonderful to have so many exciting BYO tasting options available in Chicago and, increasingly, my favorite way to enjoy a special night out.

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“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor

As a neighbor, I wish Goosefoot and Chef Nugent nothing but success with this venture. I have however found it ironic that the restaurant is located right next door to a food assistance program office. Just sayin'... (That office will be moving soon, so perhaps that will end my qualms.)

Is anyone aware if they are offering the 12 course menu yet? I'm going on Friday and am curious. Thanks!

Please report back after your meal; I am real curious myself when the menu is changing and when the 12 course option will roll out. I have reservations next month for my second meal at Goosefoot. My first meal was one of the top five dinners I have had in Chicago. Enjoy!

Went to goosefoot recently and had a delicious meal. Everything was perfectly cooked, creative and very tasty. However, it was all the same as pictured above (except for sunchoke soup instead of chestnut, the addition of a fiddlehead fern on the fish course and passion fruit dessert instead of pumpkin). I was disappointed that the menu wasn't representative of the season. Seemed a bit odd to be eating parsnips, green apples, pomegranate, sunchokes, etc. at the end of May and not getting any fresh spring vegetables. We were told that a new menu (and the 12 course) is 3-5 weeks away.

I'm wondering if the popularity and success of Goosefoot is overwhelming the little operation. It would seem odd that Chris hasn't come up with a spring menu yet. It'll be summer in 3 weeks. I suspect he's doing everything he can just to keep up with demand.

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John Danza

All I know is that like Girl & the Goat, Goosefoot reservations have apparently been booked up months and months in advance. I wonder how far out they accept them. Does anyone know?

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I haven't tried calling them yet, but I have not been able to find any times available at all on opentable.

About two months ago I checked Open Table to make a reservation at Goosefoot. Unable to find anything within "2.5 hours in the next 8 weeks" I called the restaurant directly and left my name and telephone.....no call back.

About two weeks ago, in advance of our upcoming anniversary, I called again. This time, my message included an inquiry about the restaurant's policy regarding getting a reservation based on cancellations......no call back.

A few days ago, I figured I'd give it one last shot. I even explained that nobody was calling back and guess what......no call back.

I have friends who have raved about their experience at Goosefoot.....I have read glowing reviews of LTHer's experience and was excited to try it. At this point, I am not so sure.

Has anyone else encountered these difficulties?

Wow, this doesn't sound like them at all. I can't explain it. You might try emailing them at the address on the website. Chris's email address is "chrisnugent@goosefoot.net", and he's been good about responding to emails, albeit it might take a day or two.

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John Danza

I had trouble finding an available reservation on OpenTable until I realized that their limit is making a reservation 90 days in advance. I waited until 90 days before my desired date and was able to get a reservation for that date in mid-August. If you are willing to plan that far in advance, give it a try.

I already went once in February with my mom and had a lovely meal. We spoke with Chris's wife for quite a while, and I think the response to the restaurant has been a bit overwhelming for them.

I can't wait to go back in August. It is worth the wait.

Has the menu changed at Goosefoot? Do they offer the 12 course menu?

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my food shots

Hi Mel,

I was just there Saturday evening. They aren't offering the 12-course yet. The current menu is pretty close to what's on the website, with a tweak or two. The one that stands out is the soup, which was a corn chowder with the truffle foam. It was really good. Actually, the entire menu was excellent and executed perfectly.

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John Danza

Thought they were going to be more "seasonal" while I very much enjoyed the opening menu, I'll return after they switch.

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my food shots

If you haven't been there since they opened in December, it is a different menu although there is a similar flow. I would agree that I would like to see more seasonal changes happening. Compared to other restaurants that tweak things fairly regularly, there is the impression that the menu is in a bit of a rut.

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John Danza

The impression I got is that, as a small place, they have been maybe a little overwhelmed.

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