Cuisine:

• French
• Others

Le Titi de Paris Description:
Chef Michael Maddox---a Kendall College alum---carries on the tradition of preparing faves that delighted Chicago diners in nostalgic French tradition for decades. The menus revolve around classics such as sautéed Dover sole amandine or meunière and a hunter's plate of braised lamb leg with mustard sauce; seared venison with huckleberry sauce; and quail accented with mushroom mousse, barley and forestière sauce. Aside from saffron-poached Maine lobster and sea scallops with cèpe celeriac purée, you'll also encounter surprises like peanut and thyme-crusted pork tenderloin with cilantro-Dijon spätzle. Watch the daily specials, which spotlight game when in season. And don't be afraid to ask for guidance when it comes to the 1,000-plus bottles on the wine list.


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