Behind the Line
Topic: On the Job
A Day in the Life
If you had to pick a favorite dish on your menu, what would it be?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I just put a new dessert on the menu that I'm pretty stoked about. It's a chocolate mascarpone bombe that's finished with a warm chocolate ganache, graham cracker ice cream, and housemade marshmall...
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- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
People ask me this all the time. I love all the dishes, otherwise they wouldn’t be on the menu. I am particularly proud of our duck confit. I don’t think anyone in Chicago does a better duck confit...
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![Melissa2_web[1]](/system/avatars/1174/thumb/melissa2_web[1].JPG?1320965073)
- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
All fancy stuff aside, I love eggplant parmesan (easy on the mozz, please). It's been my go-to dish since I was a kid and I still eat it when I'm craving comfort food.
- Gerard Craft
- Executive Chef/Owner
- Niche Restaurant and BRASSERIE by niche
- St. Louis, MO
Right now, at Niche, I am really loving olive oil poached whitefish with lettuce purees, lemon-cucumber gel, pickled white asparagus, green garlic powder.
- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
Savory it would be the 40 day steak with marrow and beef ribs
Sweet the popcorn pot du creme
- Josh Galliano
- The Libertine
- Clayton, MO
Grilled white bass with eggplant-bacon puree and uni puttanesca.
- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
Right now i would pick the fried artichokes with peas, olive vinaigrette, pipparas, and pea shoot. I think we might have it for another 2 weeks tops. Then some other great thing will take it's place.
- Sandra Holl
- Pastry Chef/Owner
- Floriole Cafe & Bakery
- Chicago, IL
I love our canele de bordeaux.
- Brian Reilly
- Chef
- Noodlecat
- Cleveland, Ohio
Pork saltimbucca. Whole animal all in one
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
Since we write the menu everyday, this is tough. I will say the Farmer's Board which is a variety of housemade charcuterie served alongside house pickles, crostini, and Local Folks Grain Mustard
- Toni Roberts
- Pastry Chef
- State and Lake Chicago Tavern
- Chicago, IL
Again, that is like asking which is you favorite child. It is not a fair question.
- Edward Lee
- Executive Chef
- 610 Magnolia
- Louisville, KY
Corn with Uni and Bacon.
- David Katz
- Executive Chef/Owner
- Philadelphia, PA
Right now, I'd say the poussin cooked under a brick. It is so juicy and crispy. The lemon, rosemary, garlic marindae it gets gives it ridiculous flavor. I'm into that dish right now, but it changes...
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- Troy Graves
- Chef/Partner
- Red Door
- Chicago, Il
My favorite dish is Buttermilk Fried Oysters with Tasso Ham Waffle and Pickled Okra Remoulade.
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
The Foie Gras with the Tarte Tatin of Autumn Quince, Rose Hip Liquer and Huckleberries
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
spanikopita.
- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
Haddock on snert. I LOVE snert!
- Joncarl Lachman
- Executive Chef/Owner
- HB Home Bistro
- Chicago, IL
Haddock on Snert
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Paneed sweetbreads with oyster puree and absinthe gastrique. Simple, different, rich, and light at the same time.
- Jason McLeod
- Executive Chef/Owner
- Box Tree Restaurant, Inc
- San Diego, CA
Tarte Flambee from our Wood Fire Oven
Life Changing
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Johnny Cakes - simple and unique. Totally on point with what we are doing here