Summit the historic Chicago Stock Exchange building via a private elevator to reach the sophisticated—though never outdated—scene at Everest on the 40th floor. The sunken-level dining room stays dimly lit by contemporary circular metal light fixtures, all the better to gaze admiringly at the views from the windows framing this formal space. Heavy white linens and abstract bronze sculptures adorn each table, at which smartly dressed guests take it all in. Alsatian Chef Jean Joho keeps to French tradition on his degustation and prix-fixe menus, with nods to local ingredients among the classical techniques and pairings presented nightly. Where other chefs may feel the need to update and tweak time-honored dishes, Everest celebrates the classics. Subtle hints of ginger in a rich Gewürztraminer butter sauce complement succulent chunks of fresh and meaty Maine lobster. This may be tailed by two thick, bone-in lamb chops featuring ribbons of fat that are toothsome but never too chewy—their richness amplified by a silken spring garlic flan and bed of crisp green beans that soak up the thyme jus. Cap it all off with tart and sweet pistachio vanilla succès dabbed with red rhubarb jam.
- MICHELIN guide inspectors
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