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Sixteen Unveils New Day and Night-Inspired Spring Menu

March 26, 2014
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by Sarah Freeman

While diners continue to wrangle with ticketing systems to get into Next, on the sixteenth floor of Trump International Hotel & Tower, chef Thomas Lents serves similar ever-changing themed menus filled with innovative cuisine. The new spring menu at Sixteen, which debuted last night, takes inspiration from the day and night sky.

After being seated, guests are confronted with a spinning menu. A wheel with a window reveals dishes from the nine-course day and night menus. The day menu is more meat driven, paying tribute to the fields and pastures that come back to life in the spring. The night menu features produce and seafood that thrive in the absence of light. Here lies the decision.

The day menu features courses such as The Egg Came First, a farm egg surrounded by spring onion foam with braised bacon, truffled daishi rice and green garlic, followed by Then The Chicken (poussin with brioche stuffing, green asparagus, morel and cockscomb). Or turn to the dark side with The Veil of Night (langoustine in seaweed pasta, ragout of razor clam and a buckwheat tuille served along with a shellfish bisque) and The Fairy Ring, which symbolizes the arc of mushrooms that grow after sunset: morels, veal sweetbreads, fiddlehead ferns and sea buckthorn with a laurel and elderflower emulsion.

Both menus feature a duo of dessert from pastry chef Aya Fukai, her first desserts to appear on the menu since she replaced chef Patrick Fahy. Her treats also follow the spring theme, including May Flowers with goat cheese mousse, brown butter kataifi, lemongrass, huckleberry jam, candied lemon and mountain mint ice cream.

Restaurant director Dan Pilkey gets into the celestial spirit too, with organic and biodynamic wine pairings which rely on the position of the moon as well as certain spiritual, ecological and energetic practices to ensure that the vineyard acts as a single interconnected system. Biodynamic wines are believed to have stronger, clearer, more vibrant taste, and remain drinkable longer.

Sixteen’s nine-course tasting menu costs $185 per person. Wine pairings showcasing all biodynamic producers include a Horizon pairing for $125 and a Celestial pairing - featuring reserve wine pours served via the Coravin system - for $750. Check out the teaser video below for a visual taste.

 

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