Imagine this: You’re sitting inside Chicago’s newest French restaurant. You’re surrounded by dark tones, warm wood, brass accents and rich leathers that make you feel as if you’re living in France. And then the server comes, order in hand: a plate of escargots—but instead of being served in a cast-iron dish as in other restaurants, it’s presented alongside a mini loaf of brioche and is lightly sauteed in Maître d’Hôtel butter before being garnished with a sauce of yeasted hollandaise and compressed apple. A little dill finishes off the dish. This is the exact atmosphere you can expect at Clique Hospitality and Michelin-starred chef Donald Young’s hot new restaurant, Venteux, located inside the new Pendry Chicago. “The space is designed to feel like a contemporary Parisian restaurant with a high-energy vibe and decor that embodies the Roaring ’20s,” Young says. “The menu is inspired largely by my background in traditional French cuisine, but will have an emphasis on modern, Midwestern-style interpretations of classic dishes.” This can be seen on other nouvelle French plates like whole roasted duck (which is hung for a minimum for three weeks and brushed with a black walnut syrup that helps to caramelize the meat when roasted), dry-aged ribeye and Grand Marnier souffle. Young has also prepared fun seafood renditions courtesy of the restaurant’s shellfish bar. “I want to take twists and turns that people wouldn’t expect from the usual old-school classics and go in a new, modern direction. The restaurant will have an upbeat vibe and I want the food to match that,” he says. To complement Young’s menu, a robust cocktail and wine program features a mix of French classics with a dash of local inspiration. Case in point: The Welcome to Chicago, with Champagne, pamplemousse liqueur, Lillet Blanc, a touch of lemon—and beloved locally made liqueur Malört. Now that’s Paris with a Chicago twist. 224 N. Michigan Ave., venteuxchicago.com
Eggs five ways
The Grand Marnier souffle
Indulgent French macarons make for a sweet ending
Photography by: ARLENE IBARRA; NEIL BURGER
