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L.20 (2008)

Here is a large excerpt from my blogpost review of L20. You can read the entire review (and see the photos) at the ulterior epicure: [http://ulteriorepicure.wordpress.com/...].

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... the unique thing about L20 is that it’s not unique. It defies comparison with any other fine dining restaurant I’m familiar with or have visited. Yet, it seems to exhibit the behaviors and qualities of all of them. It’s so nondescript, yet all-encompassing that it’s almost a generic farce - an inside-out take on fine dining created for the sheer exercise of replicating such an enterprise. You know what it’s like? It’s like that song from the musical Spamalot, “The Song That Goes Like This.” Well, this is “The Fine Dining Experience that Goes Like This.”

It’s got the right ingredients, the servers (try to) say the right things, the serviceware is gorgeous, the wine list is extensive, and the presentations and compositions haute. L20 feels fine dining.

However, I left wondering how much of what I experienced at L20 was truly original and to the restaurant.

But, “Lettuce” not forget who and what is behind this enterprise. L20 is Chicago’s kingpin restaurateur, Melman, flexing his muscles anew. It’s the latest member of the Lettuce Entertain You group, and entertain, above all else, they do. Upon reflection, it’s sophisticated camp. Theatrics are high; the concepts, lofty; and the investment, extravagant.

It was clear from the very beginning that L20 was meant to dazzle and impress. Even before the restaurant had opened in the space formerly occupied by Ambria in the Belden Stratford apartment building, Chef Laurent Gras & Co. started the hype rolling with a blog which gave previews of the all of the tricked-out gadgets and techniques that would be employed. No expense was or is spared. Every whim was and is indulged.

The 12-course Tasting presented the following progression. You can click on each item to see a picture, or click here to see the entire set. I also supplemented two courses ($25 each) into my tasting. They are identified accordingly.

Amuse Bouche
Peanut Butter Sponge
Wasabi

Tuna
Bonito, Lime Foam

First Course
Geoduck
Citrus, Wasabi

Second Course
Butter Cod
Earl Grey, Orange

Third Course
Tuna
Yuzu, Soy Sauce, Black Olive Emulsion, Olive Oil Emulsion

Fourth Course
Kinmedai
Cherry Wood Scented, Shiso Bud

Supplement
Lamb Tartar
Ebi Shrimp, Pickled Peach, Tarragon

Supplement
Scallop
Sassafras, Hibiscus, Tomato

Fifth Course
Halibut
Espelette, Tomato, King Oyster

Sixth Course
Lobster
Morel, Sea Bean, Foie Gras Emulsion

Seventh Course
Hawaiian Sea Bass
Nicoise, Lemon, Corn Grits, Zucchini

Eighth Course
Black Bass
Shellfish Bouillon, Saffron, Rhode Island Mussels

Ninth Course
Pork Belly
Truffle, Potato

Tenth Course
Shabu Shabu Medai
Kombu Chicken Bouillon, Citrus, Porcini

Pre-Dessert
Carrot-Orange

Carrot-Orange Fizz

Watermelon Ice
Strawberry Juice

Eleventh Course
Mango
Mint

Caramel Filled Donut Holes
Cherry Ice

Twelfth Course
Praline Souffle
Praline

Grand Marnier Souffle

Mignardises
Passion Fruit Marshmallow

Pistachio Macaron

Many have likened L20 to alinea and moto on a broader scale. Although the restaurant’s interior, serviceware, and food looks hyper-modern, I don’t think this is an accurate comparison.

As for the food, I’m sure that Gras and his crew employ more chemicals in their cooking than is readily apparent. However, most of the molecular gastronomy - what little I detected - seemed isolated at the fringes, like the amuse bouche - a Peanut Butter Sponge which was like eating peanut butter-flavored air with a little moist resistance. (You can read how about the technique on the L20 blog.), and the pre-dessert - an orange nugget called “Carrot-Orange” which had the texture of an airy dry meringue and gave off whisps of (presumably) liquid nitrogen. The former was Achatz-like and the latter could have come out of the labs of Homaro Cantu.

Most of the techniques and preparations at L20 seem more straightforward and naturally achieved than either alinea or moto (same with the plating and presentation, which aren’t as “gimmicky” to me as those at alinea and moto), which is why some group L20 with Le Bernardin.

Although L20 bills itself as a serious seafood restaurant, such a comparison doesn’t seem well-placed either. It’s not even because L20 has red meat on its menu. The entire aesthetic and approach to the food is different from Eric Ripert’s at Le Bernardin. Le Bernardin is French with international influences - Coco Chanel to L20’s Japanese-leaning French haute couture styles of Hanae Mori. Flavors and techniques are French, but there’s a dainty Asian style of plating. L’Atelier de Joel Robuchon isn’t quite right either, but if one insists on drawing comparisons, it’s a closer approximation.

Perhaps such comparisons are unproductive and pedantic at best.

So, what about the food?

Without my two supplements, the 12-course menu is already a considerable amount of food for $165. Next to alinea’s “tour” ($225 for approx. 25 courses) and moto’s “GTM” ($175 for approx. 15 courses), it’s Chicago’s most expensive dinner. And, at these prices, it rivals the higher-end establishments on both coasts.

There’s no doubt that you get your money’s worth in the amount and quality of the products served. Although early reports indicated that the meal had numerous previews and postludes, they seemed to have trimmed them down to just two amuses bouche, two pre-desserts, and two post-dinner sweets.

But, the more interesting issue is whether, technical execution aside, L20’s tasting menu, as a gastronomic and intellectual experience, justifies the price tag. For the serious client, that’s the index that really counts. Beyond the cost of the food, which I’m sure is covered by the price of the meal, is there “added value?” - a priceless quantity that every serious diner seeks?

Given its heretofore short life, I’m hesitant to pronounce a verdict. But, here is my initial observation about L20’s tasting menu: while there were glimpses of true genius in some of the cooking, there were also gaps filled with somewhat hackneyed conventions.

And, there were also a few gaffes: the opening volley of geoduck was so uncharacteristically strong-tasting that not even a heavy dousing of lime could chase away the fishiness.

Later, a friend found an eyelash in his dish. Needless to say, it was promptly replaced with apologies.

And, the star of the 9th course, a cut of pork belly, was tough and the top layer of crackling was impenetrably hard. That was a bummer, especially since the accompanying cylinder of caramelized potato (think potato fondant, but glazed instead of crispy on the surface) was exceedingly good. The starchy drum was piped with a creamy filling not unlike the potato emulsion (think Robuchon’s potato puree) that came with another course.

For the price and level of respect that L20 tries to command, these mistakes shouldn’t happen, even if the restaurant has only been opened 2 months.

By and large, the proteins were extremely fresh and, where applicable, perfectly cooked. Halibut was poached to a soft, supple consistency. Likewise, Hawaiian Sea Bass, coated in breadcrumbs, and Black Sea Bass, which came tented under a thin, crisped slice of brioche (a preparation I first encountered a few years ago) on a bed of plump Rhode Island mussels, were treated with expert attention. Sauces were accomplished and seasoning and accents were deftly played (although a rapid succession of aggressively acidic preparations prompted my friend to wonder whether there had been a special on citrus at the market). But, this should all go without having to be said.

And, there’s clearly a high level of thinking going on. A few of the dishes presented unique compositions and combinations, some more successfully than others.

With the exception of the Butter Cod, which was lightly infused with an Earl Grey fragrance and paired with orange (segments, juice, and strips of orange gelatin) and fennel blossoms, the first few raw courses didn’t propose any extraordinary discoveries other than a reminder of how good raw fish can be. This, in itself, is an accomplishment not to be underestimated.

The sashimi slices of butter cod were a good example, as were the small tangled strips of Kinmedai that were topped simply with sea salt and fresh shiso buds. I appreciated the chef’s restraint in preserving the inherently rewarding simplicity of these ingredients.

The same could be said about the last course, Shabu Shabut Medai, which, looking past the drama involved, put the emphasis on the texture and flavor of the fish. Three slices of Medai (big eye snapper) sashimi lined up on a beautifully fashioned wooden bridge with a shiso leaf, some vegetables and porcini mushrooms. Servers set up a mini nuclear power plant-like device which helps keep a bowl of hot chicken-kombu bouillion hot. As the name suggests, you “cook” your Medai sashimi until you achieve the desired shabu shabu stage. There’s also a refreshingly tart and light citrus sauce on the side. The perfect bite (for me) involved wrapping a piece of fish in a shiso leaf for a 5 second dunk and then lightly dressing it with the citrus sauce.

The three most outstanding dishes were the Haawiian Sea Bass, the Lamb Tartar (supplemented) and the Lobster…

Beyond these three dishes, most seemed more focused on “wow factor” than on being meritoriously special in their own right. Indeed, most of the savory dishes were only slightly interesting at best. I didn’t feel like I got anything that I couldn’t also get at another very high end establishment.

The least successful ones seemed like obligatory references to (acknowledgments of?) current trends…

The desserts tended to be more refreshing - which was welcomed after such a long and heavy meal - than dazzling. There was a considerable amount of fruit involved. The “Carrot Orange” was more fun at best, and the underlying “fizz” of the same flavor combination was too syrupy thick to be truly enjoyable. The same complaint could apply to the “Watermelon Ice,” which came with a thick and over-sweet strawberry “juice.”

I couldn’t have the “Mango” – mango panna cotta topped with soft meringue with mango broth poured table-side - which my friends said was “just good,” so I got a bevy of delicate sugar-dusted donut holes filled (almost imperceptibly) with caramel. They were fine. The better half of this dessert was in the bowl beneath the donut holes - a cherry slushy with macerated sweet cherry halves. It was like iced cherry to the nth degree.

On a different tasting menu, the soufflé, which was the final word, literally and figuratively, on the desserts at L20, might have been the piece de resistance. It was textbook.

Tall and proud, it was a fluffy praline cloud loaded up with rich praline cream at the table. Nutty and buttery, this version could not have been improved upon. (My friend’s Grand Marnier soufflé substitution was equally as fantastic – perhaps even more so only for the fact that the sauce contained chunks of orange segments macerated in the liqueur.) Yet, despite the perfect execution, I’m not sure that these soufflés fit well in the tasting progression. The soufflés seemed jarringly out-of-step with the rest of the meal; old school in this new school world.

It’s obvious that the service at L20 has every intention of being excellent, even though, at just past the restaurant’s two-month anniversary, it didn’t quite achieve that level for me.

For example, I had asked if it would be possible to supplement two dishes into the 12-course tasting and have them sized down to fit, proportionally, into my progression. Perhaps I wasn’t clear. Or, perhaps my server wasn’t clear when she said that it would not be a problem. Either way, I ended up with two full-sized portions, which was an absurd amount of food on top of what was already a large tasting.

The servers are, no doubt, still trying to feel out the rhythm and dynamics of the dining room, and it’s apparent. At times, the service felt strained and tight. Serious is good, funereal is bad - smug is even worse, and there was a bit of that, too. Although our server was very professional and accommodating, I found the individual annoyingly insincere and aloof.

The one noticeably bright spot on the staff was the wine director, Chantelle Pabros, who came to L20 from the highly acclaimed Ritz Carlton at Buckhead. She was effervescent and patient, even if I didn’t quite agree with her wine suggestion. She helped my friends home in on a bottle and me, a glass. I asked for an oaky white, she brought out Cloudy Bay Sauvignon Blanc 2006. It tasted of grapefruit, vegetables and petrol. Even though I didn’t quite care for the taste of the wine by itself, I took her word that it would pair nicely with my tasting. In my opinion, it did not strike a chord with any of my 14 courses.

On a positive note, I cannot quit this review without mentioning the bread at L20. It is spectacular. Beyond a few nibbles, I’m generally not a bread-eater in restaurants. However, the selection at L20 was extraordinary. There are the usual suspects; mini baguettes and rustic pain de campagne – both with excellent crumb and crust. But, there were also novelties like creamy pain au lait, flaky pastry buns filled with boquerones, and pain d’epi with bacon. Everything one of them is baked in-house in the same ovens used for baking the desserts and cannelés.

L20 may be the most anticipated and important restaurant opening for Chicago this year. But, on this early visit, the overall operation felt wobbly, if not terribly stilted. The arch and tenor of the tasting menu felt awkward. Portions tended to be over-sized. Getting hung up on repetition (halibut, Hawaiian sea bass, and black sea bass in succession, for example), with appearances of a few non sequiters (like the souffle and the Pork Belly), the progression also seemed to lack cohesion and flow.

Does L20’s food suffer from what some might want to coin as “per se Syndrome?” - that is, technical proficiency without soul. Is it guilty of gimmickry? Is it stuffy? To all of these questions, and more, I answer: perhaps. I need to eat at L20 more consistently to decide.

Melman and Gras may be great at replication, but there needs to be a little more fine-tuning and a heavy injection of personality before I’m convinced that L20 deserves to be declared a fine dining heavyweight. I’ll look forward to returning one day to see how it develops.

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        1. Love the blog and the pictures. Thanks for posting this.

          1. Thank you for an interesting and thoughtful assessment.

            I just visited L20 last night.... and I must admit that I was disappointed. Perhaps I just shouldn't have visited this restaurant so early in its course..... or perhaps it was because the last time I spent this much money on a meal it was at the French Laundry. And this isn't the French Laundry.

            But of course, I wasn't expecting the French Laundry. But if you are going to charge such astronomical prices, everything really needs to outstanding. And it just wasn't, and it left me feeling irritated by the end of the meal.

            We each had the tasting menu.

            Generally the quality of the fish was excellent and I did enjoy nearly all of the courses. Lots of creativity, clean and simple flavors, beautiful platings.... but sometimes presentation gets a little trying and oh no yet another small pitcher with mystery sauce being poured over my small piece of beautiful fish......... Yes, the pork belly (I agree an nonsequitor... although a nice relief I must admit) was disappointingly dry (after all the raves we were surprised... my friend left most of hers behind!).

            But there really needs to be a touch up on the service ..... At a restaurant of this caliber there should be service that you don't even realize is there because they fall into the woodwork.... anticipating your needs.... quietly refilling what needs to be refilled.... most without even speaking. STOP asking me with every course if there is anything else I need (especially while I am chewing and can't speak...... we aren't at Denny's.... this was done at least 8 times!!) and STOP reaching over my plate while I'm still eating to adjust one of the implements you have put there and DON'T take away my plate when I am still eating and if you are going to put so many new implements with every single course they should be placed exactly where they should be so you can use them so DON'T push things away that I need to use. Watch for the bent tines in the forks.

            I actually can't believe I am complaining about service, because I will go ANYWHERE for good food, regardless of the service. And I'm irritated at myself that I am posting on Chowhound and not giving more details on the food itself. But I think this reflects the fact that this place had very good food at astronomical prices and I guess I deep down didn't feel like it was worth it! If you want to compete with the likes of my favorites for the price (French Laundry in California, Daniel in NYC), I need more. I see this as a potential scary trend for Chicago restaurants. The Alain Ducasse in NYC syndrome.... that we-can-charge-anything-and-they-will-come.... and that didn't work out so well, as I recall. And we aren't NYC yet. Thank goodness. As we don't want to be NYC, do we?

            At the end of our meal, we realized that we would have enjoyed several meals eating tasty sashimi at Uni (Boston) for the same price, and would have been more satisfied.

            Fire away..

            1 Reply
            1. re: violin

              There is no way to write up a short review about L20

              Photos here:
              http://lizziee.wordpress.com/category...

              I have been following L2O’s evolution from Chef Gras’ first blog entry - to say that Laurent Gras is meticulous is an oxymoron. He is obsessed with every single detail in this restaurant.

              As we were early for our 6:15 reservation, we decided to go to the lounge and start the evening with champagne - 2 coupes of Dom Perignon 1999.

              We were then escorted to the small tatami room by our server for the evening, Mona Lisa (real name). After removing our shoes, we entered a small room with sliding doors to ensure absolute privacy. There was no decoration, no flowers, just 3 flickering candles. The private space was appointed with a grass mat floor, yellow cedar sunken table and leather upholstered Zaisu seats. A foot pit allowed for comfortable seating.

              A word of warning ----- If you don't know or like the person you are dining with, do not book this room. The only people you interact with all night is your server and your dining companion.

              Mona (she doesn't use her full name) was terrific. We did get to know her fairly well as the evening progressed and she was engaging, knowledgeable and anticipated our every need. Dressed in a kimono, Mona presented each dish on her knees, in the Japanese fashion. Quite a work-out given that we had 20 different dishes plus a wine pairing of 8 different wines, not finishing until after midnight.

              All dishes were described by Mona in minute detail and hopefully faithfully transcribed.

              First Course - 5 small dishes are presented.
              Mussel with coconut curry gelee, green apple, jalapeno, cilantro salad

              Ishidai (parrot fish), shiso sprinkled with preserved Meyer lemon, smoked
              bonito, grated Sudashi, Heart of palm, Sea trout roe, red ribbon sorrel

              Long-cove oyster, tapioca pearl, rice wine vinegar, sake (frozen in liquid nitrogen

              )

              Tuna/Kampachi, Soy sauce, Yuzu, micro chives, extra virgin olive oil

              Escolar, "served in the style of jamon" (smoked), olive oil emulsion, crystal ice lettuce, Espelette

              Bread is now presented and the butter is churned in house.

              Second Course - Fluke, thinly sliced with thin shreds of shiso topped with Oscetra cviar from the caspian Sea. What set this dish apart was that the fluke had not been treated as tartare. The thin slices of fluke gave the dish texture.

              Third Course - Sashimi Platter - from left to right - Fluke, Ishi-Karei (stone flounder), Ishidai, Suzuki (sea bass) Over the top was a ginger marshmallow. Also on the plate was kinome leaf (prickly ash tree), freeze-dried soy salt, ponzu, mirin dotted with liquid soy ginger gel, grated wasabi and a thin decorately carved slice of heart of palm

              Fourth Course- Lobster Mushroom served 2 ways - poached in butter and grilled topped with chives and nori, browned garlic, garlic bouillon puree. On the left butter powder, middle orange powder, right saffron powder. Nothing is for show on the plate.

              Fifth Course - House-made Tofu (from soy milk from Kyoto), shaved bonito, miso, soy sauce blend, shiso buds, scallion, tomato pulp puree

              Sixth Course - Octopus, peeled and sliced then poached in olive oil, topped with coconut emulsion, soy sal, sea bean

              Seventh Course - Seared Foie Gras with Hamachi, crumbled air-dried, salt-cured Spanish tuna- Mojama, freeze-dried raspberry powder, raspberry with balsamic, tomato foam, raspberry dome, raspberry jus poured on top

              Eighth Course - Tomato gelee with Ebi (shrimp), parsley emuslion, tomato emulsion, freeze-dried tomato, shiso buds

              Ninth Course - Amadai with crispy scales, yuzu butter, grated black lime, sudachi, topiko, beurre blanc sauce

              Tenth Course - Butter poached lobster and warmed uni, Kinome leaf, Lobster and uni emulsion

              11th Course - Pickled Chanterelle mushrooms, rice wine vinegar, salmon roe, sea bean and grapefruit. My notes say this was a palate awakener.

              12th Course - Miyazaki Wagyu beef brushed with soy, sake, braised little gem lettuce, grated sudachi lime, caramelized hearts of palm, pickled beet root, pansies, smoked Murray River salt from Australia.

              13th Course - Dashi with junsai (water lily)

              14th Course - Exotic fruit Consomme, brunoise of mango, pineapple, passion fruit, mango sorbet, lemon grass marshmallows, passion fruit seeds, mint. The consomme consisted of 14 ingredients, basically based on citrus and tropical fruit with black peppercorn, cardamon and mint

              Macaroons, Yuzu, Pistachio

              Considering that we didn't know what would be on the menu and also that it was quite extensive, we decided on a wine pairing. Mona kept raving about the wine director, Chantelle Pabros all evening.

              The wine pairing was excellent, but I do have one criticism. Mona, who is not a wine expert, served and explained all the wines. It would have been so much better to have Chantelle handle this or at the very least to have a printed copy of the wines at the beginning of the meal.

              Hakkaisan Junmai Ginjo (first three courses) nice match and good starter...sometimes sake gets a bit boring with the food. This one held up very nicely.

              Kiralyudar Tokaji Sec 2005 (Mushrooms, Tofu)--good Tokaji, not too sweet and cloying, very nice finish, bright and fruity.

              Riesling Spatlese, Max. Ferd. Richter, Erdner Trepchen, Mosel 1988 (Octopus, Foie)--great match, clean, bright and sharp

              Arbois, Grande Elevage, Vieilles Vignes, Domaine Rijakaert, 2004 (Ebi, Amadai)--I don't know this wine at all..it was very good and worked well with the food.

              Pinot Blanc Auxerrois, Vieilles Vignes, Domaine Schoffit, 2005 (Lobster/Uni)--good, especially with the Uni.

              Obata Shuzo, Manotsuru, Four Diamonds, Junmai Ginjo Genshu, Niigata (Mushroom, Wagyu)--very good match and a nice way to pair with the mushroom and then the meat.

              Szigeti Brut Gruner Veltliner (Dashi)--this was a special sparkling Gruner...very nice.

              Gourmandise Jurancon 1995 Petit Manseng Grape (Mango)--I always enjoy these wines because they are Sauternes like but not as heavy.

              Over-all the pairing was very good. And, at $ 100.00 it was a definite bargain.

              After our meal, Chantelle graciously offered to show us the kitchen. Everyone was busy scrubbing down the kitchen to only what I can compare to as Thomas Keller's standards.

              Final thoughts:
              I think when you evaluate a tatami room meal at L2O you do so based on the totality of the experience, not dish by dish. You feel as if you are suspended in time and the experience becomes a total food and wine immersion. For 6 hours all of our focus was on taste after taste after taste. Each segment was an important part of the whole. Each element of the experience from the silverware to the china to the ambiance has been carefully crafted. In many respects, this is a meal that isn't meant to be dissected or each dish graded. Not having been to Japan, I don't have a reference point re staying at a traditional Japanese ryokan, but I would imagine that is what Chef Gras is attempting to emulate