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Roasted Pekin Duck, persimmon, celery root, gooseberry
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Day boat scallops, brown butter, sunchoke, pear
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Spaetzle, duck confit, maitake mushrooms, chestnut, 62-degree egg
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Eggplant, harissa, hazelnut, feta
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The private dining room
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Creating the toka bean fog
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Pouring the A Curtsy and A Bow cocktail with tonka fog spilling out from the carafe
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Pouring the tonka fog over the cocktail
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Our trio of drinks to start with
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Bar area of Baptiste & Bottle
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Fruit Ambrosia
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View of downtown Chicago from the private dining room
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Day boat scallops, brown butter, sunchoke, pear
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Boulevardier
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Madai crudo, charred scallion, plum, radish, lime
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Cheddar, chive biscuit with honey butter
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Amuse of breakfast radishes and pimento cheese
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The finished A Curtsy and A Bow cocktail
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The cocktail cart rolled up tableside
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Tonka bean within the carafe of dry ice
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Rootbeer Fizz
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Mis en place for A Curtsy and A Bow
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Welcoming cocktail of Jameson, blood orange and chamomile
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Looking down the dining room
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Dining area
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Making of A Curtsy and A Bow