In Chicago’s West Loop, All Well is taking a broad approach to fine dining. The restaurant opened in April from the team behind Oriole, and it offers a five-course prix-fixe menu alongside à la carte dishes at the bar. That mix gives the space a flexible feel, making it suitable for a celebratory dinner as well as a more laid-back stop for a drink and a bite after a game.
According to the report, chef Larry Feldmeier, who previously served as chef de cuisine at Oriole, and co-partner Noah Sandoval, Oriole’s executive chef, wanted the restaurant to feel welcoming without losing the creativity associated with their earlier work. The kitchen’s approach reflects that balance. One of the standout preparations is stuffed quail in the fourth course, made with freshly ground chicken blended with truffle and mustard, then piped into dry-aged birds before they are left to dry further ahead of service.
Other dishes show the same mix of comfort and technique. A short rib sandwich, brushed with steak sauce, was inspired by Chicago’s recent enthusiasm for upscale burgers, though it is presented as something slightly different. The pasta course centers on mezzelune, half-moon ravioli filled with cheese and potato and served in a creamy beurre monté with fresh peas. Chicken brodo arrives on the side, meant to be poured over the pasta, while puffed grain toast with buckwheat butter rounds out the course.
The opening bites on the prix-fixe menu lean playful and rich. Guests may start with a savory sunchoke beignet filled with truffle and sunchoke custard, followed by foie gras mousse layered inside a stroopwafel with rhubarb jam and strawberries, or a smoked trout tart. Feldmeier said the goal was to create a place with something for everyone, rather than chase awards. At All Well, the emphasis is on doing food the team believes in and is proud to serve.
Source: eater.com