Chef Graham Elliot emphasizes simplicity at his Chicago bistro. He transforms fresh-from-the-market ingredients into an approachable, yet innovative menu, which is always evolving but features a few mainstays. The deconstructed Caesar salad, for instance, has been a hit since Chef Elliot introduced it more than a decade ago. It’s built around a brioche “twinkie” sauteed in butter and filled with parmesan mascarpone. The bistro’s beef stroganoff, meanwhile, supplements slow-cooked braised short rib with wild mushrooms and a truffle puree.
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