Fall is fleeting; make reservations to enjoy the latest edition of Sixteen's incredible tasting menu while you can.
Langoustine gelee with salsify, sea buckthorn, and nasturtium.
This fall Executive Chef/visionary Thomas Lents and the creative culinary team behind Chicago Trump International Hotel & Tower’s two-Michelin-star restaurant debuted a new seasonal menu called Faces of Sixteen. The fresh concept follows spring’s The Day and Night Sky and summer’s Convergence of Land and Water, taking a far more personal turn than its predecessors.
The tasting menu—or perhaps more appropriately, the dining experience—pulls the focus inward, paying mindful tribute to all of Sixteen’s moving parts; the outcome, 12 courses of finely crafted morsels inspired by everyone from dishwashers and line cooks to servers, farmers, and purveyors, and all the integral people in between.
Palm butter and goat rice ball with bitter greens; sturgeon with puffed grains, coconut, and cucumber.
The meal begins with a wave of snacks that celebrate specific Sixteen individuals, such as classic turtle soup splashed with sherry and served in a faux eggshell inspired by a captain’s experience living in New Orleans. Other standout small bites include earthy, pine-smoked venison; an oyster with cider gelee, pickled mustard, and samphire; and a palate-cleansing granite comprised of cilantro, lime, and peanut.
The next set of courses are each a nod to team members’ revered mentors and colleagues, and showcase the guest’s choice of three preparations of either langoustine or sturgeon.
Grapefruit egg custard with pomegranate gelee and eucalyptus.
Climactic dishes evoking “connections” and “relationships” sit at the heart of the meal, while Executive Pastry Chef Aya Fukai takes us on a journey through a series of sweet snacks such as pear sorbet, baba au bourbon, and delicate grapefruit egg custard topped with pomegranate gelee and eucalyptus, and finally, a choice between light, autumnal apple cake or rich black walnut cake with Bordeaux-soaked prunes, tainori mousse, and creamy mascarpone.
The 12-course experience runs a cool $185 per person, with the option to add wine pairings for an additional $125 or reserve pairings for $185. See the full tasting menu here.