Please note, EL Ideas requires payment upfront. Therefore, I have already paid for the reservation on my credit card. If you RSVP for this event, I will need to take payment right after. The cost is $190.07/person which includes the cost of dinner, taxes & 18% gratuity. Drinks are BYOB. You can send me a check, or pay through Bank of America or Chase QuickPay, if you have a Chase account. I will email all RSVP's the receipt to show proof of payment. I have included a waitlist, so if you RSVP and need to cancel, someone on the waitlist can pay for your spot.
EL Ideas is a micro restaurant located on a back alley street in downtown Chicago. The name - in addition to being an homage to the elevated train system of Chicago (and many other meanings of ‘el’) – is an abbreviation for Elevated Ideas in Cuisine and Dining.
The brainchild of Chef Phillip Foss, EL Ideas offers contemporary cuisine in a setting unlike any other. The dining room is situated inside of the kitchen and offers guests an environment more akin to a laid back dinner party than what is generally associated with restaurants offering cutting edge cuisine.
Interaction with the chefs and fellow diners is welcome and it is very common for guests to join the chefs in the kitchen to ask questions, take photos, discuss trends, or simply observe.
All dinner services begin at a set time and all guests receive each course simultaneously and served by the kitchen crew and dining room manager. Once the dish is served, the chef behind the inspiration announces the course to the entire room.
EL Ideas motto of ’Redefining fine dining‘ pertains to the cuisine as much as it does to the environment in which it is served. The cuisine reflects the approach, standards and experience developed over the career of Chef Foss, which spans from NYC (Lafayette, The Quilted Giraffe, Le Cirque), France (Jacques Maximin), Brazil (Trapiche Adelaide), Maui (The Four Seasons), Jerusalem (The King David), Bermuda (The Newport Room), and Chicago (Bistrot Margot, Lockwood). A collaborative effort between Chef Foss and his team, culinary ideas span from redefining known flavors to outside the box flavor pairings and methods of serving. Prepared with the heart and precision of classical cooking techniques with modern twists thrown in, items roll onto and off of the menu quickly. It is an ideal situation for the culinary team as whenever a chef has a new dish they wish to create, the menu changes appropriately. The result is a signature touch, an engaged chef, exciting atmosphere, and delicious cuisine.
Though originally designed to take reservations by lottery system, EL Ideas has converted to the old fashioned method of phone calls and email requests. Please see the information below and hope to see you here soon!
Chef/Owner – Phillip Foss
Sous Chefs – Andrew Iacono & Joseph Gancarz
Dining Room Manager – Bill Talbott
Office Manager – Katelynn Beman
Hours: Tuesday – Friday, 7:30 p.m and Saturday, 5:30 p.m. & 9:30 p.m.
Cuisine – Contemporary American
Beverage Program – BYOB
Dress – Relaxed
Address – 2419 W. 14th Street, Chicago, 60608
Email – [masked]
Website - http://www.elideas.com
Twitter - @ELideasChi
Facebook - EL Ideas