One SixtyBlue and counting
Out of the blue, Bernard decided to make a reservation at OneSixtyBlue, on a Thursday night. It's always been one of our favorite spots: elegant surroundings, amazing food, intelligent service, cute chef. We had usually thought of One SixtyBlue for "special" occasions, like birthdays or father's day...but it's too good not to visit more often.
Designed by Adam Tihany, it's a truly elegant setting. Spare but not minimal; luxurious but not precious. You can't help but feel good just sitting there. Especially after the blazing hot week and general ennui of August. My other favorite thing about the place is that you can come in tres casual or tres chic--you'll fit in either way.
They're known for their innovative cheese menu, which they proffer at the beginning of the meal. You can start with cheese or end with cheese. The conceit is that is warmed in a little cast iron cocotte that's adorable and served with warm toasts, etc.
Wine list is expensive, eclectic and broad. A few relative bargains are hidden throughout, you need to look for them. This isn't the place to cheap out on the wine. Their wine service is professional: servers are very knowledgeable and helpful, regardless of your price range.
The folks at "Check Please" interviewed me a few months ago via phone about OneSixty. I was of course, tongue-tied, and sounded like a refugee from the Jerry Springer Show. I'd doubt you'll see me on that show anytime soon...it's a shame, 'cause onesixty is so special.
Favorite things about it: any fish dish, the sweetbreads, the cheese course, potato puree
Least favorite things: the prententious way they capitalize their name
1400 West Randolph (at Odgen)
Chicago, IL 60607
312.850.0303
onesixtyblue.com
Designed by Adam Tihany, it's a truly elegant setting. Spare but not minimal; luxurious but not precious. You can't help but feel good just sitting there. Especially after the blazing hot week and general ennui of August. My other favorite thing about the place is that you can come in tres casual or tres chic--you'll fit in either way.
They're known for their innovative cheese menu, which they proffer at the beginning of the meal. You can start with cheese or end with cheese. The conceit is that is warmed in a little cast iron cocotte that's adorable and served with warm toasts, etc.
Wine list is expensive, eclectic and broad. A few relative bargains are hidden throughout, you need to look for them. This isn't the place to cheap out on the wine. Their wine service is professional: servers are very knowledgeable and helpful, regardless of your price range.
The folks at "Check Please" interviewed me a few months ago via phone about OneSixty. I was of course, tongue-tied, and sounded like a refugee from the Jerry Springer Show. I'd doubt you'll see me on that show anytime soon...it's a shame, 'cause onesixty is so special.
Favorite things about it: any fish dish, the sweetbreads, the cheese course, potato puree
Least favorite things: the prententious way they capitalize their name
1400 West Randolph (at Odgen)
Chicago, IL 60607
312.850.0303
onesixtyblue.com
posted by MaryB at 8:11 AM
0 Comments:
Post a Comment
<< Home