Tru was the one restaurant I really wanted to go, but missed out on during my first food trip to Chicago. When I finally did go I was pleased I waited because they recently introduced a Sommelier's Collection where the wines have at least equal importance.
The Sommelier's Collection has one more course than the Chef's Collection which my girlfriend went with
The Sommelier's Collection:
Amuse: Jasmine-Scented Pear - Fennel Parmigiano-Reggiano, Smoked Paprika
01 SC: Grape Geleé - Crab Salad, Cucumber, Honeysuckle
02 SC: Veal Sausage - Sunchoke Cream, Celery, White Peppercorn
03 SC: Pheasant Consommé - Pomegranate Geleé, Cote De Brouilly
04 SC: Pork Belly - Corn Pudding, Granny Smith Apple, Pickled Leeks
05 SC: Hot and Cold King Oyster Mushroom - Avocado, Grapefruit, Caviar
06 SC: Smoked Bass - Carrot Pureé, Harissa Panisse
07 SC: Venison - Blood Orange, Cocoa, Condensed Black Olive
08 SC: Bison Ribeye - Smoked Paprika, Blackberry, Parsnip, Malabar Spinach
09 SC: Duet of Brillat Savarin
10 SC: Red Wine Sorbet - Passionfruit Caramel, Plantain Chip
11 SC: White Chocolate Mille-Feuille - Apricot, Lychee, Strawberry, Cinnamon
Mignardises and Lollipops
The quality of the food seemed to vary wildly from dish to dish, with the standouts being the Pheasant Consommé, Pork Belly, and Bison and the low points being the Smoked Bass and Venison. Overall I enjoyed the Sommelier's pairing even though I thought the execution was a bit off.
The complete review with photos and a description of the Chef's Collection can be found here: http://tangbro1.blogspot.com/2008/05/...