EL ideas

All I have to say is wow. This place is amazing. I was in Chicago to catch a flight and I stopped at El Ideas. The food is amazing and the vibe is immaculate. Every single course worked so well and the flavors were crazy good! Chef Phillip Foss is really astonishing. I will definitely be back in the future. Thanks Chef!!

We visited El Ideas yesterday and enjoyed every minute of it. From the moment you walk in and your coats are hung by the entrance, it truly feels like visiting a welcoming friend's house. The Chef-Owner is welcoming and grounded. The ice bucket is already awaiting our BYOB, and the decor is so easy to feel at home with. Every course is a surprise: surprise in flavor, texture, color, plating or decoration. Every experience highlights feeling like a welcomed guest, including the generous invite to join the chefs in the kitchen to watch and talk. I could not have imagined a better experience, nasty snow excluded. We will certainly be back.

This place has been on my radar for a while and we finally went last night for my fiancés birthday. Absolutely amazing experience. I’ve had so many tasting menu experiences that either left me still hungry or too full/overwhelmed, but this was the perfect balance. The food was great and the price is also very reasonable for the quality the team delivers. Thank you!

EL Ideas markets itself as a BYOB Michelin starred restaurant minus the frills, where dinner should feel more like a warm family gathering rather than a distant dinner night out on the town. To this end, they achieved this environment and then some, providing amazing, thoughtful plates while remaining rooted to their ideals. We were seated promptly at a table within a few steps from the kitchen, where everyone from their tables could see, hear, and smell the magic happening. The chef encouraged us at the beginning of dinner to get up and join them in the kitchen (up to a point so that we did not intrude the process), and see them at work up close and personal; no need to hide behind any walls. This would not be the only time the chef spoke to us, as every time a new dish made its way to our table, he introduced it with an anecdote about the genesis of it, to the final creation on the plate. It was a personal touch that is much appreciated, and not seen in many restaurants, including those labeled as fine dining. As for the food, my wife, our friend, and I were giddy and full of excitement the days leading up to dinner, and thankfully, our feelings were not misplaced! Dinner started with a couple of beautifully plated and flavorful dishes with the crab and salmon. The crab was Halloween themed in its colors, and in the flavoring, the papaya and carrot elevated the freshness of the crab, giving the dish texture but keeping it light. The follow up dish, a smoked salmon, built upon the light and fresh aspects of the opener. It was a great dish with the beet and pumpernickel making a good contrast to the salmon. Dinner reached a plateau before ramping up again for the next few dishes. The monkfish was okay for my tastes, the chicken and eggs, visually, was not as appetizing or interesting as other dishes, although the flavor was good, and the foie gras was good as well, but not a standout. Immediately after the foie gras, we ate a small bite that seemed as a palate cleanser in the form of a fancy Twix; flavors are unorthodox, but worked extremely well, providing a sweet and salty one-two punch to the palate that prepared me for what was to come. The last 3 dishes of dinner are easily the best of the dinner as well, the last course ending it all with a resounding bang! The main protein of our dinner was a perfectly cooked lamb surrounded by a supporting cast of flavors that kept transforming every mouthful on my tongue depending on what ended up on my fork. It was an exquisite, ever-changing dish with the date and lamb combo in particular making an angelic duet to my taste buds. Following that up, the second to last meal was an inspiring take on dipping fries in a milkshake, a classic savory and sweet combo, with potatoes and leek soup making the fries, and liquid nitrogen reverse poached ice cream making the milkshake. Sounds like something from a mad scientist, but all elements of the dish worked together well, as it tasted as described, but done with a fascinating and intricate twist. Finally, we got to the gingerbread rooibos, the grand finale and apex of dinner. This was the best dish of the night, as the marriage of citrus and sweet was executed perfectly. The citrus of the candied peach and caramelized pomegranate cut through the sweetness of the rooibos and chocolate in particular, bringing a masterful balance to the entirety of the plate. The problem I had with it was that it marked the end of my meal, and I could not have any more of it. In summary, EL Ideas was worth the price of admission, and provided my wife, our friend, and me a memorable dinner. I highly recommend trying it, as the flavors were on point, the service was even better, and best of all, you can bring your own wine or spirit of choice!

A truly extraordinary amazing dinner. Philip Foss is a genius. We brought friends who were first timers (our fifth time), who were equally blown away and can't wait to return!!

There were several elements of the meal I really enjoyed, especially the French Onion Soup explosion and the Borscht. That said, there were a few dishes that I felt just didn't work. For instance, the french fry smoothie and barbecue rice were both overwhelming salty. Their BYOB policy is pretty awesome, however. Though I enjoyed the experience, I would not return.

Everything about this very well hidden spot was great. The food was inventive and each course was presented in an entertaining and accessible way. It really pulled the curtain back on fine dining and showed how fun, thoughtful, and creative it can be.

Intimate, byob, great service and amazing food. I've been here a few times and have never left unsatisfied. Chef and his crew are worth 5+ stars. Would recommend 10 / 10