Tru
Chicago, IL 60611
Phone: (312) 202-0001
- Price:
- $$$$
- Cross Street:
- Huron Street
- Directions:
- Bus: 65 to Lower Illinois
- Hours:
- Mon-Thu 5:30pm-10pm, Fri-Sat 5pm-11pm
Editorial Review for Tru – by J.P. Anderson
The Scene
Set in an open, lofty space that could double as an art gallery, Tru effortlessly marries style and substance. Contemporary art pieces (among them an original Warhol) adorn stark white walls; dishes are presented on marble tiles or ultrafine china. Affluent diners coo over their food, as meticulous servers in designer suits serve and remove plates in practiced unison.
The Food
Chef/partner Rick Tramonto's progressive French creations are playful works of art: Caviar climbs a mini-glass staircase; soups froth in vibrant, Versace-designed cappuccino cups. Food is as delicious as it is gorgeous; hits have included thrilling, chilly torchon of foie gras with subtle peppered pineapple relish, and venison loin with creamed corn, hearty grit cake and venison jus. For dessert, trust award-winning pastry chef/partner Gale Gand to whip up something dreamy, like a quince ice cream float with sour cherries or fabulous chocolate pot de creme--plus post-meal mignardises and house-made lollipops.
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Insider Tips
Know Before You GoChoose from a three-course prix-fixe menu ($80), six-course vegetable ($90) or seven-course grand ($100) collection, plus an eight-course Chef Tramonto's Collection ($135).
What to DrinkMore than 1,000 wines are featured; two sommeliers can make recommendations.
The ExtrasPrivate dining options include a party room for up to 36, a semi-private salon for 11, and the chef's table in the kitchen for up to six.
Save MoneyFor $25, enjoy a five-course collection of Gale Gand's desserts (available Monday-Thursday after 9:30pm, Friday-Saturday after 10:30pm).
User Reviews for Tru
05/31/2008 Posted by crazypoodle
The food a Tru was truly a let down. The food was interestingly presented but there was a distinct lack of flavor in most dishes, especially considering the $110 cost of the basic tasting menu without wine. Even worse, everyone was still not really full because of the exceptionally small portions, even for this type of dining. The best dishes were fresh sushi fish pieces and the cheese, which is source externally. The jacket required attitude reflects that the old school attitude towards food that may once have been great. The service was excellent though.
Pros: cheese cart, service
Cons: food without much flavor, tiny, tiny portions for a very high price, stuffy jacket only requirement
03/30/2008 Posted by nyc2chicago
Wow--my husband and I couldn't believe our good fortune getting a table at what is supposedly one of the best restaurants in Chicago. It was our first dining experience in Chicago after moving here from New York. We both LOVE amazing dining experiences, but this one was TOTALLY off the mark. The evening we went was cold--it was snowing and blustery. The appetizers and the "amuse bouche" that came out were all tiny, cold little blobs of what I can only describe as tasteless gelatin. The rest of the meal was also very disappointing, and the service, which has been described here as impeccable, was actually comical, as you could almost see the two waiters who were synchronized in removing and setting plates on the table counting as they did so--very stilted--it made us both uncomfortable. Having spend $700 on our meal, we thought we would have one of the most memorable evenings of our lives. Four months later, I'm still fuming at the amount of money we spent at a restaurant that obviously is resting on its laurels (we were told Rick Tramonto no longer works at the restaurant, and that a new chef has taken his place). We were sorely disappointed.
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