Avenues Deconstructed Caesar Salad: baby romaine, grated parmesan, brioche twinkie
I watched Chef Bowles neatly trimming a small head of greens from behind the bar and gingerly perch that atop a perfect golden cube. Soon afterwards I was presented with a perfect pickled anchovy filet perched atop a ruffled quenelle quarter of baby romaine. Beneath the sushi like cap sat a crisp foundation of toasted brioche, filled with a luxurious parmesan cream. Cutting a bit from each layer I experienced an explosion of the buttery rich and creamy smooth base juxtaposing the crispy and crunchy layers, all washed down with the tart and refreshing elements.
The Peninsula Chicago
108 East Superior Street