Henri

EAT

Executive Chef Dirk Flanigan, Sommelier Shebnem Ince and Pastry Chef Carly Sullivan of Henri and The Gage - Chicago, IL

18 South Michigan Avenue
Chicago, IL 60603
(312) 578-0763
www.henrichicago.com
Hours: Mon-Fri 11am-10 pm; Sat-Sun 5pm-10pm

2011 Chicago Rising Star Chef Dirk Flanigan’s second venture, the 60-seater Henri, is The Gage’s youthful, well-bred sister—the one who wears diamonds and pearls in her hair, gets tipsy, and laughs at dirty jokes. The gracefully appointed dining room, with its chocolate velvet-covered walls and white crown molding, comes alive with joie as the wine flows from expert Sommelier Sheb Ince’s orchestrated flights or magnum specials. Flanigan’s menu may be rooted in the refined principles of classic cuisine, but as with any cheek-flushed ingénue, Henri really kicks up its heels for innovation in flavor combinations and technique. Dover Sole Meunière comes deboned, reconstructed, and served with lemon supremes and butter powder; Eel and Foie Gras Terrine is served with rich, savory shiso gelée. Mixologist Clint Rogers’ exultant cocktails and Pastry Chef Carly Sullivan’s decorous French confections further enliven this Michigan Avenue coquette.

Recommended Dishes:
  • Eel and Foie Gras Terrine, Shiso Gelée, Sweet and Sour Lettuce, Gastrique Powder, and Chicken Skin Cracker
  • Dover Sole Meunière: Deboned and Reconstructed Sole, Lemon Supremes, and Butter Powder
  • Roasted Loin of Cervena Venison, Brussels Sprouts, Woodland Mushrooms, Liver Croquette, Berries, and Vadouvan Curry

  • + Click image to enlarge