The dining room inside Olmsted.
The wood was salvaged from a barn outside of Chicago.
Asparagus Salad with wheatgrass aioli and garlic.
Grilled Dogfish with rhubarb and swiss chard.
NY grassfed steak with potato ‘Dauphinoise,’ tarragon, and lemon.
Frozen Yogurt with lavender and honey.
Strawberry with vodka, raspberry-balsamic shrub, lemon, Manzanilla sherry, and egg white.
Chef Greg Baxtrom