Roister

I've been drooling over the menus at Chef Grant Achatz's Alinea Group restaurants for ages, having become increasingly fascinated with his food-as-art approach to his Michelin starred menus in the documentary Spinning Plates, as well as the Netflix series Chef's Table. So my trip to Chicago for Thanksgiving was completely and utterly made by brunch reservations at the newest addition to the group, Roister. With absurdly delicious New American food, we ordered nearly the full brunch menu (short of steak and eggs...which we almost could have tackled, though I did sadly find myself too full to try the delightful-sounding foie gras-pretzel-marshmallow dessert). The fried chicken sandwich was the ideal rendition of this seemingly-simple dish, the tofu mayonnaise that accompanied the Yukon potatoes was life-changing, and the plating -- and scent, and flavor -- of the smoked oysters was creative, elegant, and absolutely beautiful. As I type this, my boyfriend and I decided to book reservations at Alinea when I visit him in January, and I can't wait to continue slowly chipping away at and savoring Chef Achatz's beautiful, artful approach to culinary mastery.

Dress: Kate Spade New York
Jacket: Jacket: Nasty Gal Moto Zip Crop Jacket
Lapel Pin: Vixen by Micheline Pitt Vixen "Lipstick" Lapel Pin
Bag: Kate Spade New York
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Brow Definer in Ebony

Yukon fries, soy dusted with bonito flakes and tofu mayo.

Aged cheddar rillettes with truffle, cauliflower, and toast.

Toasted beets with endive, tangerine, and bleu cheese.

Smoked oysters with garlic butter and breadcrumbs.

Anson Mills grits with Key West pink shrimp, crab curry, and Thai basil.

Fried Chicken Sandwich with sunchoke hot sauce and chamomile mayo.