L2O
The Elements of Dining
Chicago (May 14, 2008)– Chef Laurent Gras and Richard Melman,
Chairman of Lettuce Entertain You Enterprises®, have teamed up to
open L2O (pronounced el-two-oh), a modern seafood restaurant in an
historic building in the Lincoln Park neighborhood. Breaking away from
the fine dining formula, L2O breathes new life into the dining landscape
by bestowing upon guests an elegant cuisine that is both exciting and
appealing.
“In every culture seafood reflects originality, clean ingredients and
simple preparations,” says Chef Gras, who has always been intrigued
by the strong correlation between seafood and purity. Melman shares
Gras’ sentiment and had dreamed of opening a high-end seafood
restaurant for many years. “It was Laurent who was able to cook what I
had so long envisioned,” he explains.
A native of France, Chef Gras worked his way through a “Who's Who” of
Michelin-starred kitchens with Alain Senderens, Jacques Maximin, Guy
Savoy and Alain Ducasse before coming to the United States in 1997 to
take the helm at New York’s Peacock Alley in The Waldorf-Astoria. In
2001 he took the position of Executive Chef at San Francisco's
renowned Fifth Floor, where he was named San Francisco magazine’s
Chef of the Year and Food & Wine magazine’s Best New Chef in 2002.
THE MENU
At L2O Gras enriches his culinary perspective and French training by
drawing from global cuisine and a repertoire of modern and traditional
cooking techniques. As he explores the intricacies of fish and shellfish,
he creates artful compositions that enhance the innate flavors of a
singular ingredient. Collaborating with small artisanal purveyors around
the globe, Gras is able to serve unique selections of top-quality
ingredients such as hirame from the Hokkaido and Kinki prefectures in
Japan, Spanish octopus from the Galicia region of Spain and codfish
from Maine. Gras’ fierce attention to detail will be felt throughout, as even
the bread, naturally leavened, will be made in-house as are staples like
butter, yogurt and crème fraîche.
A dining experience at L2O ranges from the lounge’s alluring
atmosphere where guests order from an à la carte menu, to an evening
in the elegant dining room where both a four-course prix-fixe menu and
tasting menus are offered. A meal may begin with the simple flavors of
sashimi-sliced Shimaaji cured with red miso and soy salt or the
compelling combination of Dungeness Crab, Avocado, Kefir Lime and
Lemon Oil. Second courses are replete with imagination, ranging from
Gold Egg Yolk, Kampachi, Kurobuta Pork and Sake to Octopus, Coconut,
Sea Bean, Olive Oil. Third courses encompass elegance and depth of
flavor with dishes like Lobster with Tahitian Vanilla, Chanterelle and
Watermelon Radishes or Pork Belly with Truffle and Potato. Desserts
are executed by the kitchen and vary from the exotic Orange, Lemon,
Honey and Crystal Ice Lettuce to the light-hearted Doughnuts with
Pistachio and Cherry to the classic Grand Marnier Soufflé.
THE DESIGN
Chicago-based Dirk Denison Architects has created a warm modern
atmosphere that compliments Gras’ cuisine with a blend of natural
materials, acute detail and clean, simple lines. “The design is intended
to support Laurent’s cuisine, never to overwhelm,” explains Denison.
Upon entering the restaurant, guests are drawn into a gathering of floor-
to-ceiling Macassar Ebony columns, which create a subtle, yet dramatic,
transitional space between the building lobby and the dining room. This
foyer allows guests a moment to decompress prior to their dining
experience. Gently etched glass panels and stainless steel cable
screens glow and shimmer, defining more intimate spaces within the
main dining room. White leather chairs and caramel-hued settees
beckon guests to unwind for the evening around beautifully
complementary Macassar ebony tables and blond Sen wood paneled
walls. A stunning white onyx niche houses a distinctive table for two,
which glimmers with golden hues and sets the scene for a romantic
evening. Three private dining areas offer special experiences: One
features a large walnut table, custom made from a single tree, and the
other two welcome guests with aromatic Alaskan Yellow Cedar tables
and traditional Japanese Tatami mats.
L2O serves dinner six nights a week: Monday, Wednesday and Thursday
from 6:00PM-10:00PM, Friday and Saturday from 5:00PM-11:00PM and
Sunday from 5:00PM-9:00PM. For reservations please call 773-868-
0002 or visit www.l2orestaurant.com.
The Elements of Dining
Chicago (May 14, 2008)– Chef Laurent Gras and Richard Melman,
Chairman of Lettuce Entertain You Enterprises®, have teamed up to
open L2O (pronounced el-two-oh), a modern seafood restaurant in an
historic building in the Lincoln Park neighborhood. Breaking away from
the fine dining formula, L2O breathes new life into the dining landscape
by bestowing upon guests an elegant cuisine that is both exciting and
appealing.
“In every culture seafood reflects originality, clean ingredients and
simple preparations,” says Chef Gras, who has always been intrigued
by the strong correlation between seafood and purity. Melman shares
Gras’ sentiment and had dreamed of opening a high-end seafood
restaurant for many years. “It was Laurent who was able to cook what I
had so long envisioned,” he explains.
A native of France, Chef Gras worked his way through a “Who's Who” of
Michelin-starred kitchens with Alain Senderens, Jacques Maximin, Guy
Savoy and Alain Ducasse before coming to the United States in 1997 to
take the helm at New York’s Peacock Alley in The Waldorf-Astoria. In
2001 he took the position of Executive Chef at San Francisco's
renowned Fifth Floor, where he was named San Francisco magazine’s
Chef of the Year and Food & Wine magazine’s Best New Chef in 2002.
THE MENU
At L2O Gras enriches his culinary perspective and French training by
drawing from global cuisine and a repertoire of modern and traditional
cooking techniques. As he explores the intricacies of fish and shellfish,
he creates artful compositions that enhance the innate flavors of a
singular ingredient. Collaborating with small artisanal purveyors around
the globe, Gras is able to serve unique selections of top-quality
ingredients such as hirame from the Hokkaido and Kinki prefectures in
Japan, Spanish octopus from the Galicia region of Spain and codfish
from Maine. Gras’ fierce attention to detail will be felt throughout, as even
the bread, naturally leavened, will be made in-house as are staples like
butter, yogurt and crème fraîche.
A dining experience at L2O ranges from the lounge’s alluring
atmosphere where guests order from an à la carte menu, to an evening
in the elegant dining room where both a four-course prix-fixe menu and
tasting menus are offered. A meal may begin with the simple flavors of
sashimi-sliced Shimaaji cured with red miso and soy salt or the
compelling combination of Dungeness Crab, Avocado, Kefir Lime and
Lemon Oil. Second courses are replete with imagination, ranging from
Gold Egg Yolk, Kampachi, Kurobuta Pork and Sake to Octopus, Coconut,
Sea Bean, Olive Oil. Third courses encompass elegance and depth of
flavor with dishes like Lobster with Tahitian Vanilla, Chanterelle and
Watermelon Radishes or Pork Belly with Truffle and Potato. Desserts
are executed by the kitchen and vary from the exotic Orange, Lemon,
Honey and Crystal Ice Lettuce to the light-hearted Doughnuts with
Pistachio and Cherry to the classic Grand Marnier Soufflé.
THE DESIGN
Chicago-based Dirk Denison Architects has created a warm modern
atmosphere that compliments Gras’ cuisine with a blend of natural
materials, acute detail and clean, simple lines. “The design is intended
to support Laurent’s cuisine, never to overwhelm,” explains Denison.
Upon entering the restaurant, guests are drawn into a gathering of floor-
to-ceiling Macassar Ebony columns, which create a subtle, yet dramatic,
transitional space between the building lobby and the dining room. This
foyer allows guests a moment to decompress prior to their dining
experience. Gently etched glass panels and stainless steel cable
screens glow and shimmer, defining more intimate spaces within the
main dining room. White leather chairs and caramel-hued settees
beckon guests to unwind for the evening around beautifully
complementary Macassar ebony tables and blond Sen wood paneled
walls. A stunning white onyx niche houses a distinctive table for two,
which glimmers with golden hues and sets the scene for a romantic
evening. Three private dining areas offer special experiences: One
features a large walnut table, custom made from a single tree, and the
other two welcome guests with aromatic Alaskan Yellow Cedar tables
and traditional Japanese Tatami mats.
L2O serves dinner six nights a week: Monday, Wednesday and Thursday
from 6:00PM-10:00PM, Friday and Saturday from 5:00PM-11:00PM and
Sunday from 5:00PM-9:00PM. For reservations please call 773-868-
0002 or visit www.l2orestaurant.com.
COCKTAILS
House Aperitif • 18
Piper Heidsieck, Strawberry-Hibiscus
Mediterranean Breeze • 16
Grey Goose Le Citron, Limoncello, Thyme
L2O Gimlet • 17
Plymouth, House Lime Cordial, Aperol
Singapore Sling • 15
Beefeater, Cherry Heering, Pineapple
Pisco Sour • 13
Tabernero Pisco, Sugar Cane, Lime Juice
Between the Sheets • 17
10 Cane, Hennessey VS, Cointreau, Lemon
Caipirinha al Porto • 14
Leblon Cachaça, Sugar Cane, Lime, Tawny Port
CHAMPAGNE BY THE GLASS
Gonet-Médeville, Brut, NV • 17
Bruno Paillard, Brut Rosé, NV • 27
Veuve Clicquot, La Grand Dame, 1998 • 55
SHERRY BY THE GLASS
Fino, El Maestro Sierra • 12
WHITE BY THE GLASS
Riesling Kabinett, August Kesseler, Rheingau, 2004 • 13
Chablis, Louis Michel, 2005 • 15
Godello, Viña Godeval, Valdeorras, 2006 • 12
Chardonnay, ABC, Nuits Blanches, Santa Maria, 2005 • 18
Sauvignon Blanc, Tupari, Marlborough, 2005 • 14
RED BY THE GLASS
Pinot Noir, Cloudy Bay, Marlborough, 2005 • 22
Côtes du Rhône, Coudoulet de Beaucastel, 2005 • 20
Maison Champy, V.V, Beaune Villages, 2005 • 18
Chianti Classico, Fattoria Felsina, 2005 • 13
Cariñena, Montsant, Can Blau, 2006 • 12
SAKE BY THE GLASS
Manotsuru, Four Diamonds, Junmai-Ginjo, Genshu, Niigata • 12
BEER
Sapporo, 12oz • 6
Hitachino White Ale, 11.2oz • 11
Franziskaner Hefe-Weisse, 16oz • 11
Brasserie Dupont, Foret Saison, 11.2oz • 11
Three Floyds, Pride & Joy, 12oz • 6
RAW
Salmon, Ginger, Parsley, Cantaloupe • 12
Medai, Shiso Leaf, Preserved Lemon, Smoked Bonito Bouillon • 15
Kinmedai, Cherry Wood Scented, Apricot Oil • 16
Geoduck, Citrus, Wasabi • 17
Shimaaji, Red Miso, Radish, Soy Salt • 22
Tuna, Hamachi, Yuzu, Soy Sauce, Olive Oil • 18
Escolar Jamón, Espelette • 14
SINGULAR
Miyazaki Wagyu, Lettuce, Heart of Palm, Beetroot • 35
Kindai Toro, Green Apple, Miso, Olive, Sudashi • 40
CAVIAR
Ossetra Caviar, Toro, Avocado • 140
Ossetra Caviar (1oz), Toast, Crème Fraîche • 40
WARM
Octopus, Coconut, Sea Bean, Olive Oil • 16
Salted Cod, Fingerling Potato, Smoked Gelatin, Caviar • 15
Lamb Tartar, Ebi Shrimp, Pickled Peach, Tarragon • 24
Scallop, Sassafras, Hibiscus, Tomato • 17
SWEET
Coconut, Key Lime, Pineapple • 12
Exotic Fruit Consommé, Papaya, Mango Sorbet • 12
Raspberry Chocolate • 12
Doughnut, Caramel, Cherry • 12
Rhubarb, Strawberry, Vanilla, Hibiscus • 12
SOUFFLÉ
Orange, Grand Marnier • 18
Praline, Praline • 18
CHEESE
Selection of Cheese • 22
Abbaye de Belloc, France, Sheep, Semi-Firm, Rich
Beaufort Alpage, France, Cow, Semi-Firm, Aged
Selles-Sur-Cher, France, Goat, Soft, Mild
Colston-Basser Stilton, Great Britain, Cow, Blue, Creamy
Vacherin Franbourgeois, Switzerland, Cow, Semi-Firm, Hearty
SWEET WINES BY THE GLASS
Sainte-Croix Du Mont, Chateau Bel Air, 2004 • 14
Jurançon, Gourmandise, Cancaillau, 1995 • 13
Marenco, Brachetto d'Acqui, 2006 • 14
SHERRY WINES BY THE GLASS
El Maestro Sierra, Fino 375ml • 12
El Maestro Sierra, Olorosso 1/14 375ml • 15
PORT WINES BY THE GLASS
Quinta do Noval, Late Bottled Vintage, 2001 • 14
Porto Rocha, 20 Year Old Tawny, Vila Nova de Gaia • 14
COGNAC
Frapin Château Fontpinot XO • 28
Park Vielle Grande Champagne 1er Cru • 35
Hine Antique • 36
Hennesy XO • 39
Richard Hennessy • 185
ARMAGNAC
Cerbois Reserve Personnelle 21 Year • 17
Darroze Reserve Speciale • 21
Château Laubade 1968 • 55
CALVADOS
Lecompte 5 Year • 12
Coeure de Lion VSOP • 21
GRAPPA
Bertagnoli Grappa di Moscato • 14
Jacopo Poli Grappa Sarpa • 16
EAU DE VIE
Jean Pierre Mette, Marc de Gewurztraminer • 20
Jean Pierre Mette, Poire William • 26
BLENDED SCOTCH
Dewars 12 Year • 13
Johnnie Walker Black Label • 15
Johnnie Walker Blue Label • 50
SINGLE MALT SCOTCH
Highland Park 12 Year • 19
Spring Bank 10 Year 100 Proof • 24
Ardbeg 10 Year • 26
Glenmorangie Sherry Wood La Santa • 30
Macallan 18 Year • 40
Auchentoshan 21 Year • 45
Scott's Bunnahabhain 1977 28 Year • 52
IRISH SCOTCH
Bushmill's Black Bush • 15
Redbreast 12 Year Pure Pot Still • 18
BOURBON
Sam Houston Straight • 15
Elijah Craig Single Barrel 18 Year • 20
RYE
Rittenhouse 23 Year • 45
RUM
10 Cane • 15
Ron Zacapa Centenario 23 Year • 16
TEQUILA
Tres Mujeres Reposado • 15
Familia Partida Añejo • 25
LIQUEURS
Grand Marnier • 12
Grand Marnier 100 • 35
Drambuie • 12
Bailey's • 10
Frangelico • 11
Amaretto Disaronno • 9
Sambuca • 11
Ricard Pastis • 11
Benedictine • 12
B & B • 12
TEA
Emperor’s Himalayan Reserve Silver Tip • 8
Emperor’s Tencha • 24
Emperor’s Aged Keemun • 5
Emperor’s Extreme First Flush Darjeeling • 12
Vintage Reserve Silver Needle Yin Zen 1990 • 32
Field’s of France Rooibos • 7
Emperor’s Chamomile • 6
Emperor’s Lemon Meritage • 9
COFFEE
Zirikana, Rwanda • 4
Finca Matalpa, El Salvador • 4
El Mago, Peru, Decaffeinated • 4
ESPRESSO
Black Cat, Brazil/Rwanda • 4.5
Black Cat, Brazil/Rwanda, Decaffeinated • 4.5
Cappuccino • 5
Latté • 5
House Aperitif • 18
Piper Heidsieck, Strawberry-Hibiscus
Mediterranean Breeze • 16
Grey Goose Le Citron, Limoncello, Thyme
L2O Gimlet • 17
Plymouth, House Lime Cordial, Aperol
Singapore Sling • 15
Beefeater, Cherry Heering, Pineapple
Pisco Sour • 13
Tabernero Pisco, Sugar Cane, Lime Juice
Between the Sheets • 17
10 Cane, Hennessey VS, Cointreau, Lemon
Caipirinha al Porto • 14
Leblon Cachaça, Sugar Cane, Lime, Tawny Port
CHAMPAGNE BY THE GLASS
Gonet-Médeville, Brut, NV • 17
Bruno Paillard, Brut Rosé, NV • 27
Veuve Clicquot, La Grand Dame, 1998 • 55
SHERRY BY THE GLASS
Fino, El Maestro Sierra • 12
WHITE BY THE GLASS
Riesling Kabinett, August Kesseler, Rheingau, 2004 • 13
Chablis, Louis Michel, 2005 • 15
Godello, Viña Godeval, Valdeorras, 2006 • 12
Chardonnay, ABC, Nuits Blanches, Santa Maria, 2005 • 18
Sauvignon Blanc, Tupari, Marlborough, 2005 • 14
RED BY THE GLASS
Pinot Noir, Cloudy Bay, Marlborough, 2005 • 22
Côtes du Rhône, Coudoulet de Beaucastel, 2005 • 20
Maison Champy, V.V, Beaune Villages, 2005 • 18
Chianti Classico, Fattoria Felsina, 2005 • 13
Cariñena, Montsant, Can Blau, 2006 • 12
SAKE BY THE GLASS
Manotsuru, Four Diamonds, Junmai-Ginjo, Genshu, Niigata • 12
BEER
Sapporo, 12oz • 6
Hitachino White Ale, 11.2oz • 11
Franziskaner Hefe-Weisse, 16oz • 11
Brasserie Dupont, Foret Saison, 11.2oz • 11
Three Floyds, Pride & Joy, 12oz • 6
RAW
Salmon, Ginger, Parsley, Cantaloupe • 12
Medai, Shiso Leaf, Preserved Lemon, Smoked Bonito Bouillon • 15
Kinmedai, Cherry Wood Scented, Apricot Oil • 16
Geoduck, Citrus, Wasabi • 17
Shimaaji, Red Miso, Radish, Soy Salt • 22
Tuna, Hamachi, Yuzu, Soy Sauce, Olive Oil • 18
Escolar Jamón, Espelette • 14
SINGULAR
Miyazaki Wagyu, Lettuce, Heart of Palm, Beetroot • 35
Kindai Toro, Green Apple, Miso, Olive, Sudashi • 40
CAVIAR
Ossetra Caviar, Toro, Avocado • 140
Ossetra Caviar (1oz), Toast, Crème Fraîche • 40
WARM
Octopus, Coconut, Sea Bean, Olive Oil • 16
Salted Cod, Fingerling Potato, Smoked Gelatin, Caviar • 15
Lamb Tartar, Ebi Shrimp, Pickled Peach, Tarragon • 24
Scallop, Sassafras, Hibiscus, Tomato • 17
SWEET
Coconut, Key Lime, Pineapple • 12
Exotic Fruit Consommé, Papaya, Mango Sorbet • 12
Raspberry Chocolate • 12
Doughnut, Caramel, Cherry • 12
Rhubarb, Strawberry, Vanilla, Hibiscus • 12
SOUFFLÉ
Orange, Grand Marnier • 18
Praline, Praline • 18
CHEESE
Selection of Cheese • 22
Abbaye de Belloc, France, Sheep, Semi-Firm, Rich
Beaufort Alpage, France, Cow, Semi-Firm, Aged
Selles-Sur-Cher, France, Goat, Soft, Mild
Colston-Basser Stilton, Great Britain, Cow, Blue, Creamy
Vacherin Franbourgeois, Switzerland, Cow, Semi-Firm, Hearty
SWEET WINES BY THE GLASS
Sainte-Croix Du Mont, Chateau Bel Air, 2004 • 14
Jurançon, Gourmandise, Cancaillau, 1995 • 13
Marenco, Brachetto d'Acqui, 2006 • 14
SHERRY WINES BY THE GLASS
El Maestro Sierra, Fino 375ml • 12
El Maestro Sierra, Olorosso 1/14 375ml • 15
PORT WINES BY THE GLASS
Quinta do Noval, Late Bottled Vintage, 2001 • 14
Porto Rocha, 20 Year Old Tawny, Vila Nova de Gaia • 14
COGNAC
Frapin Château Fontpinot XO • 28
Park Vielle Grande Champagne 1er Cru • 35
Hine Antique • 36
Hennesy XO • 39
Richard Hennessy • 185
ARMAGNAC
Cerbois Reserve Personnelle 21 Year • 17
Darroze Reserve Speciale • 21
Château Laubade 1968 • 55
CALVADOS
Lecompte 5 Year • 12
Coeure de Lion VSOP • 21
GRAPPA
Bertagnoli Grappa di Moscato • 14
Jacopo Poli Grappa Sarpa • 16
EAU DE VIE
Jean Pierre Mette, Marc de Gewurztraminer • 20
Jean Pierre Mette, Poire William • 26
BLENDED SCOTCH
Dewars 12 Year • 13
Johnnie Walker Black Label • 15
Johnnie Walker Blue Label • 50
SINGLE MALT SCOTCH
Highland Park 12 Year • 19
Spring Bank 10 Year 100 Proof • 24
Ardbeg 10 Year • 26
Glenmorangie Sherry Wood La Santa • 30
Macallan 18 Year • 40
Auchentoshan 21 Year • 45
Scott's Bunnahabhain 1977 28 Year • 52
IRISH SCOTCH
Bushmill's Black Bush • 15
Redbreast 12 Year Pure Pot Still • 18
BOURBON
Sam Houston Straight • 15
Elijah Craig Single Barrel 18 Year • 20
RYE
Rittenhouse 23 Year • 45
RUM
10 Cane • 15
Ron Zacapa Centenario 23 Year • 16
TEQUILA
Tres Mujeres Reposado • 15
Familia Partida Añejo • 25
LIQUEURS
Grand Marnier • 12
Grand Marnier 100 • 35
Drambuie • 12
Bailey's • 10
Frangelico • 11
Amaretto Disaronno • 9
Sambuca • 11
Ricard Pastis • 11
Benedictine • 12
B & B • 12
TEA
Emperor’s Himalayan Reserve Silver Tip • 8
Emperor’s Tencha • 24
Emperor’s Aged Keemun • 5
Emperor’s Extreme First Flush Darjeeling • 12
Vintage Reserve Silver Needle Yin Zen 1990 • 32
Field’s of France Rooibos • 7
Emperor’s Chamomile • 6
Emperor’s Lemon Meritage • 9
COFFEE
Zirikana, Rwanda • 4
Finca Matalpa, El Salvador • 4
El Mago, Peru, Decaffeinated • 4
ESPRESSO
Black Cat, Brazil/Rwanda • 4.5
Black Cat, Brazil/Rwanda, Decaffeinated • 4.5
Cappuccino • 5
Latté • 5
| L2O |
| 2300 North Lincoln Park West in the lobby of the beautiful Belden-Stratford |