Goodbye Charlie Trotter

On Friday, Charlie Trotter closed his namesake restaurant’s doors for the last time. The restaurant has been opened for 25 years. It has became an Chicago institution while producing innovating dishes.


Other than the famous Charlie Trotter, a “few” well-known chefs worked in those kitchen including Graham Elliot, Bill Kim of Urban Belly and Homaro Cantu of Moto. 

When I found out the restaurant was closing, I promptly harassed Anna to go with me. It did not take too much pursing and to my surprised, she volunteered to take me for my birthday. Best Birthday Present EVER!!!

I met her at the restaurant (which I almost missed). Both of us were so giddy, you would think we were 13 again and a cute boy walked past. We took all of the surroundings in. It was utterly beautiful with the original structure of the townhouse was still intact. I started to visualize what the house would look like if it was used for its original purpose.

The décor was simple but very elegant.

We sat down and we were provided two different menus, the current menu and a vegetarian version. There were so many different items we wanted to try on both menus. Each of us picked a different menu and shared each dish. I was completely shameless and brought out my camera in time for the first dish

We were first served the bread. Let me say, OH MY GOODNESS! The texture and taste is what I have been trying to achieve since I first started baking bread. As soon as I took a bite, I knew this supreme example of bread is my goal in my journey of bread making. I started to study the bread immediately hoping I will absorb the recipe and technique if I started at it long enough.

We had dish after dish and each one better than the last. Though I have to say the best one was a baked potato dish. A simple baked potato. Both Anna and myself stared at the potato with amazement. The server poured potato broth over the potato prior serving. Have you ever made a potato broth? I couldn’t even ponder how to make it. If I even tried, I’m sure I won’t even get close

A whole Menu of Dessert...I'm in Heaven

We even had the chance to take a tour of the kitchen.

Biggest bottle of wine we have seen.

In a kitchen for private parties

I’m grateful to experience the restaurant before I left Chicago.