Everest, Sir Edmund Hillary Would be Proud [Pictures]

LTH,

A confluence of two happy events, my wife's birthday and my parents making their biannual visit spoke to a special occasion dinner. Coincidentally, when asked their preference, both my wife and mother, independently, suggested the Everest Room. Not much question where we were going.

It's been a few years since I've been to Everest, and my memories are fond, but there have been mixed reviews ranging from just ok to quite good. If our meal is any indication quite good should be expanded to excellent.

Seamless in every way, from complimentary parking, to private elevator to the 40th floor, commensurate with spectacular city views, to the wonderfully genial host, who honored our reservation request for a window table. We were having a great time and hadn't been seated.

The Everest Room is a sophisticated restaurant with the depth and confidence that comes from years of experience residing in the top tier of a top tier restaurant city, which is reflected in the interaction from Chef Joho on through. Master Sommelier Alpana Singh is everything one could want in a Sommelier, low key, yet wonderfully interactive, with such depth and breadth of knowledge she feels no need to 'stun' with obvious, expensive choices that the average customer might recognize.

Our meal, starting with 4 palate awakening amuse, was fundamentally satisfying from a number of standpoints. Chef Joho's culinary passion remains firmly rooted in his native Alsace as evidenced by my starter of Sauteed Boneless Frog Legs, Alsace Gnocchi, Spring Garlic Herb Nage. Yet takes into account the global palate a world marketplace such as Chicago offers.

Sauteed Boneless Frog Legs, Alsace Gnocchi,


Other appetizers included Filet of Dover Sole Braised in Alsace Riesling, Mushroom and Tomato. The Dover Sole was delicate with a whisper of silky richness. Oysters spoke of the sea, complimented by a light horseradish/cucumber vinaigrette, and our Casco Bay Sea Scallops, Potato Mousseline, Jus de Poulet were perfectly cooked, crisp seared on the outside, beautifully translucent inside.

Casco Bay Sea Scallops, Potato Mousseline, Jus de Poulet


Our second course of Vintage Carnaroli Risotto, Yellow Garden Tomato Compote can only be described as flavor-intense, though not overpoweringly so. The combination of creamy mouth-feel, yet with a core of resistance only one with an experienced touch with risotto can coax, brought together by a razor thin wafer of sliced tomato was gracefully executed.

Vintage Carnaroli Risotto, Yellow Garden Tomato Compote


For the main event my father wisely chose Slow Cooked Wild Salmon, Chorizo, Calasparra Rice, Paella Essence. There was a hint of a mystery herb/spice/flavor that we simply could not identify, yet perfectly brought together the diverse components of the dish. Our waiter was puzzled as well, though, after a brief discussion in kitchen, mystery solved, Spanish smoked paprika.

Roasted Ballotine of Quail, Sweetbreads and Chanterelles combined three favorites, though Venison with Wild Huckleberries was difficult to resist. The richness of the sweetbreads were a perfect compliment to the more austere quail

Roasted Ballotine of Quail, Sweetbreads and Chanterelles


One of the many things I like about the Everest Room is, not only does the restaurant have a sense of presence, but it knows where it's presence if located, Chicago. While the majority of the menu speaks of Alsace the double bone-in rib-eye is all Chicago. My wife and mother thoroughly enjoyed this seemingly large steak, I say seemingly large as there was, in short order, nothing left but a pleasant memory.

Sauteed Double Bon-in Rib Eye, Braised Belgium Endives, Pont Neuf Potatoes, Bearnaise for 2 persons.


Desserts were quite wonderful, Souffle light and airy, Napoleon of Chocolate Caramel with Caramel Jus complimented by Chicoree Leroux Ice Cream and the Pistachio Triple Chocolate Crunchy Fondant with Manjari Sorbet was a delight in texture and flavor.

Pistachio Triple Chocolate Crunchy Fondant, Manjari Sorbet


We lingered over cheese, blue cheese terrine was particularly good, and port, enjoying the view, not wanting our evening to end. Suffused with warm feelings for each other, enjoying Everest's spectacular view.



Enjoy,
Gary

Everest
440 S La Salle St
Chicago, IL 60605
312-663-8920

Gary,

Do you happen to know when Alpana Singh's day off is?

That information would be required before I could contemplate dining at the otherwise fabulous-sounding Everest.

Thanks,

HV

Harry V. wrote:Gary,

Do you happen to know when Alpana Singh's day off is?

That information would be required before I could contemplate dining at the otherwise fabulous-sounding Everest.

Thanks,

HV

A

P.S. That quail looks really good.

Harry V. wrote:Gary,

Do you happen to know when Alpana Singh's day off is?

Harry,

No, sorry, though a call to Everest should yield the answer. I would imagine with both Chef Joho and Alpana Singh's busy schedules, he with multiple restaurants, she with Check Please, there are occasions where one or both are absent.

I had not thought to check, though both were in residence the Tuesday were were at Everest. I have every confidence Everest would run smooth as a Swiss watch without their presence, though Chef Joho in the kitchen and Alpana Singh's expertise as a Sommelier definitely enhance the overall experience.

Enjoy,
Gary

Antonius wrote:

A,

I took Harry V's query to mean he wished to dine at Everest when Alpana Singh was in-house. Her professional persona is relaxed, interactive and genial, coupled with an encyclopedic knowledge of wine.

Alpana Singh's TV/Check Please personality is left where it belongs, at the WTTW studio.

And yes, the quail was really good.

Enjoy,
Gary

G Wiv wrote:

Antonius wrote:

A,

I took Harry V's query to mean he wished to dine at Everest when Alpana Singh was in-house. Her professional persona is relaxed, interactive and genial, coupled with an encyclopedic knowledge of wine.

Alpana Singh's TV/Check Please personality is left where it belongs, at the WTTW studio.

And yes, the quail was really good.

Enjoy,
Gary

Gary,

I've nothing against Alpana Singh... I just thought there was a deliciously funny ambiguity in Harry V's wording, which set off my laughing-device. Maybe the ambiguity, though, was all in my head. I played hockey yesterday and got bonked pretty well...

I'm not inclined to go to the very high-end dining places too often but, when the lottery money finally starts rolling in, one place I want to go to here is Everest... But if there is enough money, I might just go to Alsace...

No attack against Ms. Singh was intended whatsoever... You know me: I love everyone.


A

Antonius wrote:I've nothing against Alpana Singh... I just thought there was a deliciously funny ambiguity in Harry V's wording, which set off my laughing-device.

A,

Retrospectively, I can see where that interpretation is possible. I guess we will just have to wait for Harry V.

Far as you loving everyone, oh, ok, if you say so.

Enjoy,
Gary

Harry V. wrote:Gary,

Do you happen to know when Alpana Singh's day off is?

That information would be required before I could contemplate dining at the otherwise fabulous-sounding Everest.

Yes, I read it the same way as Antonius. Especially because of the use of the word otherwise.

And Gary, the dinner looks great. Were the sweetbreads part of the ballontine stuffing?

trixie-pea

trixie-pea wrote:And Gary, the dinner looks great. Were the sweetbreads part of the ballontine stuffing?

Trixie-pea,

Yes they were. The quail was a really terrific dish, though I did find myself sneaking a few bite of Ellen's steak.

Speaking of the steak, one of the best parts of the whole meal was the most pedestrian, the potato that came with the steak, Pont Neuf Potatoes to be exact. Logs of potato perfection, perfectly crisp outside, ethereal interior. They could almost rival 'Little' Three Happiness's crisp pan fried rice noodle as my favorite starch.

Enjoy,
Gary

Sorry - I misspelled ballotine--mixing the word galantine and ballotine. Not only do I often merge the words, but also I often merge their meanings. Thinking of them as the same thing, even though they aren't.

TP,

I can understand getting the two terms confused. As you now know, galantines are made by boning out poultry such as a duck, chicken, or even quail, and then stuffing with a forcemeat, rolling and tying, and then poaching. These are often glazed or otherwise decorated before being sliced and served cold.

Whereas a ballotine is the same basic gameplan, but roasted and served hot.

I guess the turducken is the inbred country cousin.

Harry, good(?) news:

Dish wrote:Alpana Singh, sommelier at Everest (One Financial Pl., 440 S. LaSalle St.; 312-663-8920) and host of WTTW’s “Check Please,” has left Everest to take the director of wine and spirits slot for Lettuce Entertain You Enterprises.