ESMÉ's unique concept reverses the typical chef-and-artist relationship. Rather than creating a menu and decorating it, Chef Tomaska partners with a new local artist each season and builds the menu to echo their aesthetic and vision. The dining room becomes a gallery space, with each course plated as a work of art. Recent collaborations have featured squab stuffed with foie gras, Flat Iron Steak with braised Iberico pork belly, and Lobster Pot Pie brushed with miso and maple. The experience blends culinary technique with visual art and community philanthropy.
Tips from diners
Book at least 4-6 weeks in advance — the menu changes quarterly with each new artist, and tables fill quickly.
Arrive early to study the artist's work on the walls — each piece provides context for understanding the evening's menu.
The experience is very theatrical — embrace the pacing, the service, and the narrative the kitchen is telling. No rushing.
A meat course that plays with contrast: lean, mineral-rich beef against rich, marbled pork. The flat iron is a cut known for flavor, while the Iberico pork brings Spanish depth and complexity. The pairing demonstrates the kitchen's interest in global sourcing and technique.
Tips from diners
Request your steak cooked to temperature preference when booking — Chef Tomaska respects individual preferences.
A reimagined comfort dish. Rather than a traditional pastry crust, the consommé provides the savory broth. Miso adds umami depth while maple brings subtle sweetness — an unexpected but harmonious pairing. Lobster is handled gently to preserve its sweetness and texture.
Tips from diners
This dish is indulgent and surprising — the miso-maple combination shows the kitchen's creativity and willingness to take risks.
A signature dish that appears across multiple seasons. The white sweet potato ice cream is smooth and slightly sweet, providing an elegant foundation. Osetra caviar — delicate, briny pearls — creates a textural and flavor contrast. The dish exemplifies ESMÉ's approach: a simple concept executed with premium ingredients and artistic presentation.
Tips from diners
This course appears regularly as a savory-sweet intermezzo. The pop of caviar against the creamy ice cream is a textural delight.
A centerpiece dish that showcases technique and ingredient quality. The squab is carefully roasted to maintain moisture and flavor. The interior foie gras terrine adds richness and luxury. Red currant and tamarind sauces — one bright and tart, one complex and slightly spicy — provide multiple flavor layers. Slow-cooked celery root adds earthiness and textural contrast.
Tips from diners
This is one of the most luxurious courses — the foie gras and squab represent premium butchery and sourcing.
Chef Jenner Tomaska and his wife Katrina Bravo opened ESMÉ in August 2021 in Lincoln Park. The name means 'beloved' in French. The restaurant partners with a new artist or creative each season, integrating their work into both the menu and the dining environment. Rather than taking up to 60% of revenue like typical galleries, ESMÉ takes only 15-20%, ensuring the majority of profits go directly to the artist. A portion of the restaurant's proceeds also goes toward community initiatives benefiting Chicagoans.
Reserve via OpenTable or email reservations@esmechicago.com. The restaurant seats about 30 and only opens Wed-Sun, so tables are scarce.
Mention dietary restrictions or allergies at booking — the kitchen can accommodate within reason but needs advance notice.
For groups of 7 or more, contact Katrina Bravo directly at kbravo@twobyfive.com to arrange private seating.
Expect to spend $225 per person before drinks and tip. Wine pairings add $80-120 per person. Plan accordingly.
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