Anna's desserts are a highlight of the Elske experience — playful sophistication that never sacrifices flavor. The dessert courses move through multiple preparations and temperatures, building toward a final petite course. Her pastry work brings joy and technical precision in equal measure.
Tips from diners
The dessert progression is the emotional peak of the meal — Anna's playfulness balances David's refinement.
Elske's tasting menu is a exploration through refined Scandinavian cooking — respecting seasons, showcasing ingredient quality, and balancing technique with approachability. The nine courses move between hot and cold preparations, proteins and vegetables, building toward a finale of Anna's playful desserts. The menu changes frequently, sometimes monthly.
Tips from diners
This is the only menu Elske offers — the tasting menu is all that's available. Come with time and respect for the seasons.
Book reservations well in advance — Elske fills up, especially for Friday and Saturday dinners.
The service charge is 4% — you may request it be removed if you prefer to tip traditionally, though service is included.
Elske opens the meal with carefully composed amuse-bouche that signal the technical precision to come. Between major courses, palate cleansers refresh and prepare for the next movement.
Tips from diners
Pay attention to the opening course — it's a thesis statement for everything that follows.
David's approach to proteins is refined and respectful — seasonal changes mean you might get fish, poultry, or offal depending on the time of year. The cooking is precise, the sauces are layered, the plates are clean.
Tips from diners
Don't expect heavy proteins — Elske favors refinement over richness, though the food is fully satisfying.
Elske's vegetable course is never an afterthought — it's a moment of clarity that shows how refinement and technique can elevate simple ingredients. The specific vegetables change with the season, but the approach remains consistent: source excellently and cook with precision.
Tips from diners
The vegetable course is as satisfying as the protein courses — Elske never treats vegetables as a footnote.
Elske (Danish for 'love') opened in West Loop from husband-and-wife chefs David and Anna Posey, both veterans of Chicago's fine-dining scene. David was the chef de cuisine at Blackbird before opening Elske, earning that restaurant a Michelin star before it closed. Anna is an award-winning pastry chef whose playful desserts are integral to the restaurant's identity. Elske earned its own Michelin star in 2018 and has maintained it since, offering a refined tasting menu that respects seasons and showcases creative technique.
Book well in advance through OpenTable — Elske is popular, especially for weekends. Thursday-Sunday only.
Dress code is smart casual — Elske is refined but not ostentatiously formal. The atmosphere is welcoming.
The couple story (David and Anna meeting at Blackbird, opening Elske together) adds resonance to a dinner here — this is fine dining with heart.
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