Trying to get caught up both here and elsewhere this weekend so without further adieu, here’s some info and photos from my meal last weekend at Tru. I think a tasting menu is often a good way to go with a restaurant, because it gives you a sense of what the kitchen favors and what they think their strong suits are. I was happy when my friend said he was pretty much game for anything and so we decided to go all out and get the Chef’s Collection menu, which is the larger of the two tasting menus.
Our meal started with a savory amuse bouche. Think chicken noodle soup on steroids. Because I was shooting with my 50 mm lens, this was a hard dish to photograph. The wagyu beef ravioli was tiny though, about the size of my thumbnail.
The first course was an interesting play on textures. Caviar is in quotes because it was some sort of gel/bubble/something (the description from the meal escapes me right now) made to simulate the taste and texture of caviar. As with a typical caviar course, we got to enjoy it with a little mother of pearl spoon and it was cleverly served out of a little metal tin. My only gripe is that I could’ve used a few more of those toast points.
In my opinion, this was the prettiest dish of the night. Almost too pretty to eat. I’m actually not crazy about beets but this was pretty good and a nice palate cleanser after two savory dishes.
This course reminded me of a really amazing baked potato soup. The little shavings of black truffle on top put this dish over the top. The thing I liked about both soups at Tru was that they were served nice and hot. Given the snowy, chilly weather we had last weekend, it was the perfect warm up.
This was the most disappointing course of the night. The lobster was overcooked, tasteless, and a bit rubbery. The sauce didn’t add much to the dish and the tempura was a touch too salty. Goes to show that even a really high quality/expensive ingredient goes down the tubes if it isn’t prepared well. I did think the pairing with green cauliflower was tasty though and we were amused when our server reminded us that the shells, beads, and netting on the side were just for garnish. (Apparently, past patrons have tried to eat them.)
This was another fun dish texturally. The potato gnocchi were light as air and the fragile lace tuile was a delicious crunchy contrast.
This was my favorite dish of the night. I confess that I’m generally partial to any miso marinated fish but this one was particularly good.
This course combined three of my favorite things. The meat and foie gras were perfectly cooked but the sauce I recall being a bit too salty. Still, you can’t argue with beef, foie gras, and mushrooms. I think this was my friend’s favorite dish of the night.
By the time the cheese cart rolled our way, I was starting to get pretty full but I powered through and tried a few cheeses with a lovely pear chutney and bread–a camembert, a manchego, and some sheep’s milk cheese that had been rolled in vegetable ash? The selection was quite impressive. I’m only disappointed I couldn’t try more of them.
This being a Gale Gand establishment, I had high hopes for dessert. I was a bit disappointed by this. Not bad but not outstanding either and it absolutely pales in comparison to a dessert I had last night at Perennial (more on that extraordinary meal later).
The mignardises were a fun finale to the meal and included things like tiny earl grey macarons (my favorite), raspberry jellies, blueberry marshmallows, lollipops, and madeleines.
Overall, the meal was good, with a few minor missteps. I’m not sure I could ever afford to go back, it being a very $$$ restaurant, but I really enjoyed this chance to check it out. I’m really glad my friend suggested it. Thanks Dave!
Tru: 676 N. St. Clair St.