We were a match made in restaurant heaven. Henri is…Elegant yet comfortable. Upscale yet unpretentious. American yet French. With service that is crisp, knowledgable, precise yet still engaging. Dishes that are innovative, exciting yet satisfying. In addition, the designers chose a sea green, chocolate, and white color palette, with chandeliers. Just like my blog design! A definite match.
American architect Louis Henri Sullivan (1856 – 1924) moved to Chicago in 1873 to take part in the building boom that took place after the Great Chicago Fire. Then he moved to Paris to study at the École des Beaux-Arts and later returned to Chicago where he became the famous architect known as “the father of the skyscraper” and a mentor to young designers such as Frank Lloyd Wright.
Sullivan’s work includes the terra cotta ornamental facade of the building that houses Henri on Michigan Avenue. His pursuit of the bold, with a vision unique, his embrace of modernity, and commitment to innovation are the inspiration for Henri and Chef Chris Gawronski.
our starter – to share
quail egg, porcini, asparagus, knob onion, walnut
Agrapart & Fils Champagne Brut “7 Crus” NV – 7 Crus is a blend of grapes from seven different villages around the estate’s base. Bracing minerality with a supple, creamy texture.
Comte Armand Bourgogne Blanc Condemaine 2009 – Stylish, crisp, rich ripe fruit, toasty vanilla, opulent. Great food wine, pairs especially well with the chicken.
Nevertell Pinot Noir Cold Heaven Winery 2009 – Made from fruit sourced somewhere in the hills of Santa Rita in Santa Barbara, California. Winemaker Morgan Clendenen won’t say exactly where, hence the name Nevertell. Explosive berry fruit and spice, rich and lithe.
citrus, chèvre, pink peppercorn vinaigrette, pine nut
porcini, green garlic, crayfish, sauce Americaine
burnt peach panna cotta, foie gras mousse, pecan butter, gooseberry, currant
truffled chicken, veal terrine, sunchoke, fig, lardon, haricot vert, summer truffle
escargot, garlic scape, portato puree, sauce chivy
sausage, confit, bacon, loin, fava, heirloom beans
truffle honey was a terrific accompaniment
raspberry coulis, hazelnut financer crumble, cinnamon ice cream
coconut dacquoise, lime curd, almond ice cream
On my next visit I hope to have lunch on Henri’s patio, across from Millennium Park, enjoying a pissaladière and a glass of rosé while enjoying the architecture and bustle of the City…
18 S. Michigan Avenue