Located in Chicago’s River North neighborhood is a subterranean wonderland of food, drinks and entertainment. While I have previously visited Untitled Supper Club on a number of occasions for drinks and a light bite, I never realized the ambitious food program that Chef Joseph Heppe has designed. Thanks to Chicago Food Bloggers, I recently visited Untitled with fellow food bloggers, including Mike of Chicago Food Bloggers, Alison from Rosie Discovers, Lu from The Lu Life, Delane from A Well Fed Life, and Michelle from Honest and Truly, for a fun evening of cocktails and a tasting menu. I was thoroughly impressed with the exquisite and delicious dishes that we tried.
I began with a cocktail called Sweet. But Not Too Sweet, made with Hangar One pear vodka, cucumber, St. Germain, and lime. Just as the name suggests, this libation had just the right about of sweetness to make the drink go down way too easily.
After a nice tour of the various spaces within Untitled, including the bars, dining rooms, entertainment space, and outdoor patio, I enjoyed the Sazerac, made with Osocalis Rare Alambic Brandy, Rittenhouse Rye, Peychauds, and absinthe. This was the perfect prohibition era cocktail that matched the aura of the space.
We then began our dinner with some light bites, including a seasonal and fantastic Michigan sour cherry crostini, with bourbon-soaked capriole goat cheese. While this item is not on the menu, it was among my favorites of the evening for its nice balance of sweet and savory and fresh flavors. We also enjoyed an amazing oyster rockefeller, made with spinach fontina fondue and bread crumbs. The flavors were absolutely fantastic. My least favorite of the initial offerings was the deviled farm egg, served atop peperonata. While the peperonata was very good, the deviled egg itself fell flat and was my least favorite dish of the night.
We then enjoyed one of my favorite dishes of the evening – the crispy squash blossoms. Untitled’s version were filled with house made ricotta and were drizzled with the most amazing truffle honey. Get these while they are in season!
I also enjoyed the burrata & asparagus, made with fig and lemon preserves. The burrata was perfectly fluffy and creamy, and the fig and lemon lent some sweetness to the otherwise savory dish.
The gulf shrimp, served atop stravecchio cheese grits and corn nuts, was another winner. The grits were not overly buttery or heavy like some grits can be, and it was the perfect tasting portion.
The salmon belly tartare was equally delicious. Set atop fava bean remoulade, topped with smoked roe, and served with seeded rye crackers, this tartare was flavorful, light, and refreshing.
Another favorite was the beef cheeks and scallops, served with herb bread pudding and potato-onion soubise. The scallop was perfectly cooked and the bread pudding was ridiculously good. This is a must try dish.
Equally as satisfying is the striped bass, prepared with a tomato-based sauce, with white beans and dandelion greens. This dish is offered in both half and full orders, giving diners the option to try a number of dishes.
Side dishes included seasonal and locally sourced heirloom carrots, prepared with a whiskey ginger glaze, pickled grapes, and smoked walnut dukkah, in addition to asparagus, served with a horseradish whole grain mustard, with pine nuts, smoked red wine jam, smoked paprika, and garlic powder. Both of these dishes were vegetarian and fantastic.
Even after all of this, we still had room for dessert. My favorite was the raspberry rhubarb cake, reminiscent of a strawberry shortcake. Served in a jar with almond sponge cake and cardamom whipped cream, it was a refreshing end to the meal. Also worth trying is the classic chocolate mousse, with hazelnuts, brownie bites, and crispy chocolate.
Overall, I was extremely impressed with my meal at Untitled. I would not hesitate to return for the wonderfully prepared cocktails, dinner, and entertainment. Untitled is perfect for a group of friends, or even a date night. I will definitely be back.
111 West Kinzie, Chicago, IL 60654
While my meal was complimentary, all opinions expressed herein are my own.