Amuse - Poached Beet with Goat Cheese
This perfect little amuse is the standard of Goosefoot. A small bite of beautiful beet and goat cheese make up for this sweet little bite.
Scallop/ Maitake/ Crab/ Lemongrass
A nicely seared scallop topped with a crunchy crab and Maitake mushroom "skin". The combination of soft and crunchy really appeal to me, and the combination of this create a savory and umami sensation. The lemongrass on the side acts as perfect close to this dish as it neutralize the heaviness.
Shrimp/ Preserved Garlic/ Rosemary/ Parmesan
This is one of my favorite dishes of the night. The warm custard of garlic and rosemary topped with shrimp flakes. The custard is nicely flavored, smooth and totally warms you up.
Chestnut Soup/ Alba Mushroom/ Potato/ White Truffle Essence
I had this dish last time and I remember how beautiful it is. The soup warms you up and gives you that homey feeling. It's savory and creamy, but feels very light. Add in the light, yet crunchy, vegetable into the soup makes this a dish to remember, especially in cold Chicago days.
Toothfish/ Espelette/ Crawfish/ Corlander
Toothfish is what we know as Chilean Seabass. The fish was nicely cooked and the espelette pepper gives it a nice mildly kick. The crawfish buttery sauce brings the dish together and the whole dish reminds me of cajun fish, but much more refined with a not too overpowering buttery sauce.
Duck Breast/ Cardamom/ Hubbard Squash/ Tapioca/ Acorn
This is my other favorite dish of the night. The juicy duck was perfectly cooked and topped with a little bit of cardamom and cumin, giving it a little "curry" spice. I've actually never had this combination before and I definitely like that little spike of spice in my duck breast. I like the little pickle on the side as it offsets the heaviness of the dish
Angus Beef/ Spice Beluga Lentils/ Cumin/ Compressed Apple
The nicely tenderloin is combined with the lentils sauce, creating a nice savoriness with it. The compressed apple definitely does its trick here as it's sweet, yet, the refreshing feelings from it makes this dish feels a lot lighter than what it actually is.
RoqueFort Cheese/ Goji Berry/ Hazelnut/ Pear/ Port
I usually cringe when the cheese course comes since I am not a fan of strong cheese. But this Roquefort cheese is mild, it does reminds me of blue cheese though. Paired with a nicely poached bear gives off a nice mild sweet flavor. It turns out the pear and cheese combination is pretty good as I gobbled down both my course with ease.
Yuzu /Pomegranate / Thyme
This refreshment is definitely an awesome juice. Light, cirtrusy and refreshing. I wish I can bottle this.
Toothfish/ Espelette/ Crawfish/ Corlander
Toothfish is what we know as Chilean Seabass. The fish was nicely cooked and the espelette pepper gives it a nice mildly kick. The crawfish buttery sauce brings the dish together and the whole dish reminds me of cajun fish, but much more refined with a not too overpowering buttery sauce.
Duck Breast/ Cardamom/ Hubbard Squash/ Tapioca/ Acorn
This is my other favorite dish of the night. The juicy duck was perfectly cooked and topped with a little bit of cardamom and cumin, giving it a little "curry" spice. I've actually never had this combination before and I definitely like that little spike of spice in my duck breast. I like the little pickle on the side as it offsets the heaviness of the dish
Angus Beef/ Spice Beluga Lentils/ Cumin/ Compressed Apple
The nicely tenderloin is combined with the lentils sauce, creating a nice savoriness with it. The compressed apple definitely does its trick here as it's sweet, yet, the refreshing feelings from it makes this dish feels a lot lighter than what it actually is.
RoqueFort Cheese/ Goji Berry/ Hazelnut/ Pear/ Port
I usually cringe when the cheese course comes since I am not a fan of strong cheese. But this Roquefort cheese is mild, it does reminds me of blue cheese though. Paired with a nicely poached bear gives off a nice mild sweet flavor. It turns out the pear and cheese combination is pretty good as I gobbled down both my course with ease.
Yuzu /Pomegranate / Thyme
This refreshment is definitely an awesome juice. Light, cirtrusy and refreshing. I wish I can bottle this.
Cinderella Pumpkin/ Turkish Coffee/ Persimmons/ Cassla
A nice mildly sweet, yet smooth, pumpkin moose encased with white chocolate shell. You just can't say no to it. You can really taste the pumpkin, yet, not too overwhelmed by it.
Chocolate/ Passion Fruit/ Coconut/ Ice wine
Also another repeat course (but a good repeat). This chocolate moose is mild, not too sweet, and retains its chocolate flavor. It's topped with a little mochi which adds a nice little chew to the dish. Along with the coconut cream, making this dish one of my favorite way to end my night.
Goosefoot Chocolate - toasted hazelnut
A little special treat with Chris Nugent's chocolate. They actually hand brushed everyone of these little guys. The chocolate is light but full of toasted hazelnut flavor. It looks and tastes good!
I am pretty satisfied with my revisit here and it's still one of my favorite restaurants in the city. The food is definitely refined and Chef Nugent has definitely kept his standards at Goosefoot. At times, I do wished there's a little more changes to the menu, nevertheless, I did greatly enjoy my dinner and will always look forwards to another visit.
