112 W Hubbard Street
(312) 222-4940

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Braised Artichoke

1 large artichoke
juice of one lemon
1/4 cup chopped onion
1/4 cup chopped fennel
1 garlic clove
2 sprigs thyme
1/2 cup white wine
3 Tbs olive oil

Pare the artichoke down to the heart. Cut the heart in quarters and cut out the choke. Heat a small sauce pot over medium heat; add the olive oil, chopped onion, garlic, fennel and season with salt and pepper. Sweat over low heat until translucent with no color. Add the artichoke, lemon juice, thyme, and white wine, increase heat and reduce wine by half, about 5 minutes after, add water to cover, check seasoning and braise until tender about 20 minutes. Let cool in the liquid, after cooled, strain liquid and reserve. Dice the artichoke in 1/4 cubes discarding the vegetables.


2 Tbs butter
2 Tbs shallot
1 clove of garlic, chopped
1 Tbs low sodium soy sauce
Juice of 2 limes

Brown butter in a sauté pan over medium heat, about 2 minutes. Add shallot, garlic, soy sauce and lime juice. Reserve.


14 oz veal tenderloin
6 slices of Serrano ham
black pepper
olive oil

Season the veal with fresh ground pepper. Arrange the slices of Serrano to make a vertical sheet on plastic wrap, place veal on top and wrap tightly surrounding the veal with the ham. Reserve. Preheat oven to 400. In a very hot pan sear the veal in grapeseed oil on all sides until brown and crispy, after place in the hot oven for 12-15 minutes turning often, for medium rare.

Fava Bean Relish

2 Tbs golden raisins
2 Tbs diced sundried tomatoes
1/2 Tbs capers rinsed
1/2 Tbs diced preserved lemon
1/4 cup fava beans blanched and peeled
2 1/8 inch slices of Parmesan
Reserved artichoke and liquid
Reserved sauce

While the veal is resting, in a small sauté pan, add a small piece of butter and brown the artichoke, add the raisins, tomato, capers and lemon. Then, add the reserved sauce and reserved artichoke broth. Continue to reduce until the mixture has thickened, when thick, add fava beans and mix well.

Place a nice spoon of the fava relish on the plate, slice the veal in four pieces and place two per plate. Finish the plate with the slices of Parmesan