thewanderingeater:
Our sushi selection (uni, ikura, and chutoro (fatty tuna)) with our cocktails
thewanderingeater:
Foie gras tart, popped sorghum, roast carrot puree, pear aigre-doux
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Sesaonal cobbler for two, black pepper cajeta, triple vanilla goat's milk ice
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Lobby of Park Hyatt
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Our spread of food with a view
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Double espresso
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Triple vanilla goat's milk ice milk
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Key lime mousse, graham cracker financier cake, cocnut gel, mint vanilla poached pineapple, black pepper meringues
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Large charcuterie and cheese platter
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Sauteed mushrooms
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Foie gras tart, popped sorghum, roast carrot puree, pear aigre-doux
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Lobster mac & cheese
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Lobster Mac & Cheese, Sauteed mushrooms
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Sashimi of chutoro (fatty tuna)
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Uni (Sea urchin) and ikura (salmon egg roe) sushi
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Glass art pieces hanging at the ceiling
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Private dining area with a view of downtown Chicago
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Trio of Seasonal Cobblers for Two at the pastry station
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At the pass
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Manual meat slicer
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Entering NoMI Kitchen and passing through NoMI Sushi
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Partial view of the open kitchen
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Corpse Reviver #2 - Citadelle gin, orange curaco, Cocchi Americano, lemon
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Huck Ginn - Beefeater gin, huckleberry, shiso, yuzu allspice dram
thewanderingeater:
Huck Ginn and Corpse Reviver #2 cocktails
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Fresh baked roll and sweet butter with black pepper
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Menus and table setting