Cuisine:

• French
• Diner
• Fine Dining
• Others

Everest Description:
Everest has maintained its perch above Chicago's skyline for over 20 years; the spectacular view from the 40th floor never gets old. Sleek silver fixtures have replaced cumbersome chandeliers and the old artwork is no more---contemporary pieces now take up wall space. The changes make sense, the easier feel analogous to chef-owner Jean Joho's personal vision. Chef Joho's Alsatian roots dot the menu. One night, marbré of duck and pheasant with apple-carrot aigre doux appears first. On another visit, minute-smoked Arctic char wows. Then it's on to roasted Maine lobster in Alsace Gewürztraminer with butter and ginger or sautéed beef tenderloin, Alsace marrow quenelles and potato boulangère. Other dishes to ponder include boneless frogs' legs soup with watercress and tapioca and line-caught black cod with pumpernickel horseradish crust and pickled cucumbers. Wild huckleberries circle tender venison, while braised pears waft with the scent of autumn alongside an Alsace knepfla dumpling. Risottos distinguish themselves by their rich and creamy mouth-feel, as in a carnaroli version with 24 karat gold, fitting as the restaurant sits above the Chicago Stock Exchange. The fact is that the food, even through seasonal changes, is never without creativity and unquestionable goodness. Desserts are no less artful or enticing, and might include an apple beignet with rose hip coulis and kirsch ice cream or an expertly executed Grand Marnier soufflé. The wine list has one of the broadest selections of Alsatian wines outside of Alsace. Impeccable service adds to the feeling of luxury.


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