The buildup to Tribute (800 S. Michigan), the new restaurant at the Essex Inn, has been exciting and well documented. Many ups and downs along the way, but today, they open the doors to the public. They have long hours (open at 6am for breakfast) and are providing a truly unique offering for the South Loop, so we're curious to see how everything goes.Last night we had the pleasure of joining them for a quick sneak peak at the restaurant prior to the official opening. Obviously it's tough to get a good feel for the restaurant during a private event (so stay tuned for our next visit), but based on experience last night there is a lot of potential for this new addition.
The first thing that strikes you about Tribute is the decor and general ambiance of the space. It's amazing to think about what was there before, but the renovated space looks 1000 times better than the old restaurant Savoy that used to occupy this space.
The space has numerous interesting design elements, but generally has a very simple and minimalistic feel. In our opinion the most dramatic design elements are the amazing "Chandeliers". These are made of reclaimed wine barrels and 35 millimeter film from the original Disney animated version of Alice in Wonderland. Simply spectacular and truly a unique touch to the restaurant (see picture above).
In regard to the size of the restaurant, it's a huge place! We're not sure how many people it can hold, but it seems like a lot. They also have space in the back that can be utilized for private events.
We didn't have a chance to sample a ton of food, but what we did have was truly unique. The highlight was the Veal Sweetbreads (w/ smoked potato, lavender, pickled ramp and country lemon) which had an amazing taste and texture. We also tasted a sample of the Pork Belly (w/ sweet potato, maple, mustard greens and cherry). Both were definitely unique and proof that this isn't your typically South Loop eatery.
Also sampled were two drinks. The "Pretty Persuasion" which was a pink, fruity cocktail served in a martini class with organic vodka, mathilde pear, st. germain elderflower liqueur hibiscus syrup and champagne. The other was "Crom's Thunder" which was their twist on a Gin and Tonic. This consisted of deaths door gin, white creme de cacao lemon and tonic. Tasty.
So there you have it. Our first take on this much anticipated new restaurant. We're looking forward to heading back to try a full on meal but would love to hear your thoughts as you try it.
There seemed to be a bunch of media types at the event, so if we read anything interesting we will throw up a link for you to get more background.
Anyway, best of luck to Tribute and excited to have you in the hood!
Not judging but I hope you asked about how the veal, you spoke about in your post, was raised before you ordered it. I am not some fanatic from PETA or a vegetarian. I also understand that allot of other animals are treated like garbage before we eat their delicious body parts. However, the more people that ask that question to restaurants when they order veal can definitely start a shift in the restaurant industry becoming a little more ethical.
ReplyDeleteAnon@ 9:19
ReplyDeleteTo me your logic is twisted... so when you enjoy a cooked baby cows parts, are you saying you enjoy them better knowing they died with dignity in a more naturaland grass fed atmosphere? Veal is veal, its tasty and bred for consumption. Also, with all due respect, you ARE bordering on fanatical in regards to your veal treatment concerns. The only concern with veal should whether to pan fry or sautee. Be Well
Will they open a patio again like Savoy?
ReplyDeleteBrendan:
ReplyDeleteI couldn't disagree more. Unlike the previous poster, I am a vegetarian. But, I think if you are going to be eating meat, you should be concerned that you are not supporting the torture of these animals while they are alive. I don't understand why anyone would want to support that, or not care. While we may have different beliefs about the status of animals in the big picture, I truly don't believe that most are okay with the idea of them being needlessly mistreated.
I know that we will likely never get to the point where a majority of people are vegetarian, at least not in our lifetimes, but I would like to think that at least the animals raised for consumption are not being abused during their lives, however short they may be.
Their meat is sourced locally by local farms.
ReplyDeleteAnonymous @ 12:25 -- I absolutely agree with your views on meat consumption. I am not a vegetarian by any means. I absolutely love meat based dinners. At the same time, I also respect the lives of all animals and believe that they should have an as-close-to-natural life and humane slaughter. I happily pay the premium for locally raised, cage free meat. Especially the way baby animals and chickens are treated in mass-production farms, it's disgraceful. Support local, fair farmers!
ReplyDeleteBut that's not the point of the Tribute article. The restaurant looks/sounds awesome. I can't wait to try it in the near future.
Save your self righteous attitudes for your green peace and PETA meetings.
ReplyDeleteThis is not the forum or place. Stand in the corner and keep your personal lifestyle choices and opinions on veal, beef, foie gras and any other preconceived travesty to yourself.
Damn hipsters :)
that first post is hilarious ...you obviously have no ability to stay on subject ..you sound like that nerd who always asked if there was homework at the end of class in grade school
ReplyDeleteTo me its all one big oxy-moron. You want them slaughtered nicely before you devour their flesh?
ReplyDeleteI am a respectful fan of animals, I have two dogs and to be honest with dont really even eat alot of meat. I fully understand if someone is not a fan of meat due to the grainy, fleshy texture....
What I dont understand is the mentality of "well lets feed them grass and not slap around the chickens before we slice their neck, and sell them at a premium so that the PETA fanatics can feel good about it"
Im sorry if I offend you but I feel like you need to be told that these animals are not bred to graze on their own and then pass on to god ten years later.....
If a man/woman take it upon themself to beat a defensless animal before slaughter, well then they will eventually meet their maker. Just leave it at that and try to not push the idea too much it gets very annoying and makes you look silly
Who cares about the veal? I'm dying to know how "white creme de cacao lemon" tastes.
ReplyDeleteI have a pet veal at home
ReplyDeleteWent their yesterday. Very cool atmosphere and the drinks were reasonably priced. The food wasn't anything memorable for how they have it priced and the portion you get. I understand fine dining are going to be small portions but then the food should be incredible. Very nice service though....
ReplyDeletep.s Once I looked the portion size I am sure one veal can probably feed 400 people.
Article on Tribute's Chef --
ReplyDeletehttp://chicago.foodmafia.com/feed/3043
Went for breakfast - had the breakfast sandwich - sadly not impressed. Menu description sounded great but the english muffin was rock hard and american cheese is definitely not the way to go on this sandwich as that was all I could taste (I wanted to taste the brisket please!!). my friend had the steak and eggs and his steak was ice cold. Another friend had the french toast which she liked alot. Service was great though - and i will go back to try lunch and maybe dinner. The bar looks like it would be a great place to hang out and I want to try some of the yummy sounding cocktails - hopefully they get an outdoor license. Really disappointed with the breakfast and hope the other meals impress. We need good restaurants in the south loop! Come on kitchen get it together - especially when there is no one in the restaurant (we were one of 5 tables) - those mistakes should not be made.
ReplyDeleteWent for dinner last night. We were impressed with the service, food, and design. However, the place was nearly empty, which was strange for a Thursday night with Lolla in town. Portion sizes were small, but creatively done and tasted great. Breaded pig's cheek & Broccoli Soup for apps and Short Rib & Scallops for entrees. Also had some solid drinks.
ReplyDeleteWe would recommend for dinner and hope they get some more traffic in there as not to confuse the Essex with the Overlook.
They are working on obtaining outdoor seating and signage; however they will need to work on more traditional items at a good price to get folks in for more of a casual spin (then naturally they will grab a couple of drinks).
ReplyDeleteGO TO TRIBUTE! it was fantastic. if you are one of those losers who says there is no good fine dinning in the south loop, go then shut up. went with a group, ate through most of the menu and nothing disappointed. watermelon soup with feta ice cream was one of the best things i ever tasted. sounds gross. it isnt. bottom line its a great value and great meal.
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