Three Delectable Mushroom Dishes

At ultra-upscale Tru, the progressive French menu is divided into a series of prix-fixe menus, with just caviar and desserts served a la carte. Two of the menus, the Grand Collection and the Chef’s Collection, feature a mushroom-accented dish we can’t wait to dig into. Executive chef Anthony Martin’s jidori chicken and rosemary features asparagus, foie gras, black truffle, and a variety of mushroom called honshimeji. Though the dish is light, the mushroom’s earthy flavors stand out. 676 N. St. Clair St., 312-202-0001

The restaurant recently installed a 200-gallon, dual-chambered, temperature- and saline-controlled tank to keep certain seafood at its freshest until served. It’s from this tank that chef Matthew Kirkley gets the lobster for one of our favorite tasting menu items. Brittany Blue butter-poached lobster is served alongside cepes mushrooms, potato, clams, and hollandaise de mer (a seafood hollandaise). 2300 N. Lincoln Park West, 773-868-0002

Pizzeria Via Stato
For a slightly more casual experience, try Pizzeria Via Stato, a Roman-style pizza spot tucked inside the larger Italian restaurant Osteria Via Stato. For September of course, we especially love the mushroom pizza, a dinner menu mainstay. The pizza starts with tomato sauce and mozzarella, and is piled high with mushrooms and vidalia onions for a simple yet palate-pleasing combination. 620 N. State St., 312-337-6634

By Elle Eichinger

Michigan Avenue Magazine

(September 11, 2012)