Dan Compton
Vie | Chicago | March 2018
FEATURED DISHES
Charcuterie Plate: Salami Finocchiona, Calabrese, Country Ham, Copa, Country Pâté, Cherries, Rye Toast, Apple butter, Beer Mustard, and Pickles
Potato Gnocchi, Braised Rabbit, Cured Rabbit Belly, Rutabaga, and Celery
Bratwurst, Spaetzle, Fermented Turnips, and Cherry Mustard
White Fish, Wild Harvest Minnesota Wild Rice, Marcona Almonds, Spinach, Acorn Squash, and Za’atar
Grilled Strip Loin and Korean-style Short Rib, Red Wine Vinegar, Potato, Roasted Oyster Mushrooms, and Tatsoi
Photography by Caroline Hatchett
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