- Agnolotti with ricotta, English peas, tarragon: very rich and buttery, dense pillows of bright green pea filling
- Tete de Cochon with arugula, artichoke, lemon oil: very nice, fatty and tender
- Charcuterie of house made duck terrine and pork terrine: both very nice with a great in-house spicy mustard. Not on same level as Bar Boulud, but would order again, particularly liked look of duck terrine.
- French fries fried in beef fat: very addictive
- Steak Tartare with quail egg, grilled sourdough drizzled with oil and cornichon: way too salty, disappointment of night. Original sourdough tasted a bit stale, like it had been frozen and reconstituted, and had been grilled awhile ago. Asked for freshly grilled bread, which helped moderately. Oil made bread too rich and masked steak tartare. Pieces of the meat were chewy. Disappointing enough to make me feel hesitant about the restaurant overall. And why is something cold served in a Staub dish?
- Profiteroles with pistachio ice cream: quite nice
- Meyer lemon tart: surprise winner and I loved the bright puckerish sweetness
Balsan, 11 East Walton, Chicago, IL
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