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The Baltimore Sun

Duck, duck, goose, Kabocha

Fans of Shin Thompson's previous restaurant, Bonsoiree, may recall this composition, but at Kabocha, the dish has been refined. It still features rare duck breast as a centerpiece, but now it's accompanied by cubes of duck confit encased in a crunchy panko crust, pieces of goose foie gras and triangles of rosti potatoes. A super-tart soupcon of gooseberry jam cuts through all that unctuous meat and brightens the whole dish. 952 W. Lake St., 312-666-6214. - P.V. Zbigniew Bzdak, Chicago Tribune
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