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You love to go out. We love to go out. You love to eat. We love to eat. You love to drink. Well, you get the idea. So when you're itching for the lastest Chicago nightlife has to offer, check out The Extrovert for up-to-the minute details on the scene.

April 21, 2007 6:49 PM

The Gage range

We just posted our First Look at The Gage, the new gastropub in the Loop, directly across from Millennium Park. (Read the full review here.) Take a look at some of the dishes sampled:

















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This fancy fondue is part of The Gage snack menu ($4-13),  a collection of nibbles that are great for a light afterwork bite. The N-17 Fondue is made with butterkase (a creamy German country cheese), brie and spinach. Served in a little cassoulet pot, it's a definite crowd-pleaser. The name N-17 is an homage to a higway in owner Billy Lawless's hometown of County Galway, Ireland.

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We also liked the extra effort the kitchen took with the olive and pickles, ($4) served in a tiny Mason jar with a couple of springs of rosemary, plus an aromatic orange peel--nice touch.

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Sorry so blurry (hey, I'm trying to be discreet with this camera; no flash!), but the mussels ($10) were a bit of of a letdown anyway; the menu described the broth as a Vindaloo sauce, but it lacked that characteristic fire.

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For dessert, we loved the peanut butter mousse ($6) because it was served with peanut-buttery, ersatz Kit Kat wafers.




Categories: Chris LaMorte, New Restaurants
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Comments
Tried "The Gage". A must. The place is spectacular - they didn't miss a trick. Carmelized lobster - WOW! Sea Bream [a delicate fish]- outstanding. Fish and chips- the best. Saddle of elk-delicious and the duck was the best ever. We shared all this with friends. The desserts are the highlight. Lemon cake, lemon curd, blackberry sauce w/ meringue on top. Oh boy! Peanut butter mousse on top of chocolate cake. Rich chocolate cake w/ganache on vanilla sabayon. A plate of mouth watering small tastes of various sweets and on and on.

Lemon cake with lemon curd and blackberry sauce topped with meringe
Posted By: Leah | April 26, 2007 3:22 PM
Was at The Gage on Thursday evening. Crowded but not packed, was definitely one of the loudest places I've ever been. Had to yell to carry on a conversation with the people in our booth of 5. If you were looking for a business dinner or intimate date, this place isn't for you.



Regarding the food, it was good, not great. It was also quite fast - so fast it was concerning. We placed our order and literally, within 5 - 7 minutes, it was all on the table. It took longer to get a drink than the food. While it tasted fine, it was most definitely pre-prepared. It was warm, not hot and simply didn't hit the mark when paying $33 for an entree - I had the elk.



All in all, a place that I can say was fine, but not particularly impressive given the hype. I suppose it's worth a visit if you are looking for a new "scene" but I wouldn't head back any time soon.
Posted By: Chris | May 26, 2007 6:49 PM
Billy Lawless and Malcom Malloy dropped a gem on Chicago that is The Grafton pub. This place carries the same charm still available at The Grafton in a more prominent venue. I'm not interested in food reviews. Knowing Billy personally, I can safely ***ume he wouldn't bother to serve crap.



I was there for lunch the other day and outside all the hype over the food or spirit selection, it has a strong feel good vibe. This is probably why Chris had to yell over the other patrons, everyone was enjoying themselves that much.



Also to Chris, if you think food served isn't prepped at every restaurant you've visited, you've never worked in a restaurant. Do you think they can throw roast an Elk Saddle on demand? It's not like searing a steak for 45 seconds per side. It would take 45-60 minutes, hours if it's slow cooked (which it probably is).



I don't mean to attack Chris's comments, they are vaild but I figured I provide counter points to anyone torn on the decision to try The Gage. Just go there, you'll be telling all your friends about it, and you'll go back.
Posted By: joe | June 06, 2007 5:48 PM


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