LauraS wrote:I am beyond excited to have dinner at El Ideas next Tuesday. I noticed on the FAQ page the question about what to bring for the chefs. For people who have already eaten there, is it typical to bring something for the chefs? I would love to, but would probably feel strange if almost nobody does. Thanks!

I took them a bomber of good beer - looks like they don't like IPAs. They were requesting some herbal supplements one time when they said they had enough beer.

I don't think it's necessary but since I go relatively frequently (pretty much the only splurge place I go these days), I usually bring them a bottle of something--usually bourbon or rye. I also sometimes bring things I'm experimenting with (my first batch of kimchi, spicy pickles, rye sour cherries). Again, I don't think it's necessary but I think they enjoyed them. Have a blast--I'm jealous

LauraS wrote:I am beyond excited to have dinner at El Ideas next Tuesday. I noticed on the FAQ page the question about what to bring for the chefs. For people who have already eaten there, is it typical to bring something for the chefs? I would love to, but would probably feel strange if almost nobody does. Thanks!

You should! I think I was the only gifter the night I went, but I brought a bottle of bourbon for them and stayed a bit after for a drink with the Chefs. Definitely added to the experience.

LauraS wrote:I am beyond excited to have dinner at El Ideas next Tuesday. I noticed on the FAQ page the question about what to bring for the chefs. For people who have already eaten there, is it typical to bring something for the chefs? I would love to, but would probably feel strange if almost nobody does. Thanks!

First off, we are simply thrilled to have you joining us and in no way expect anything other than for you to enjoy our cuisine and experience.
That said, we do love our bourbon
Thanks and look forward to hosting you!!

God reading this thread has me salvating for a return. I'm a little afraid of returning only because my expectations are soooo high after my first experience here.

mikelon wrote:God reading this thread has me salvating for a return. I'm a little afraid of returning only because my expectations are soooo high after my first experience here.

You won't be disappointed.

Thanks to everyone (especially Chef Foss) for your input! We will definitely be bringing a little something next week. I am thinking that some bourbon bacon caramel popcorn might be a hit Can't wait!

Is anyone dining at EL Ideas tomorrow night? I'll be there and would love to say hi to any LTHers

Had an awesome dinner at El Ideas this past Saturday night. We almost didn't make it due to some scheduling conflict but Allison managed to grab us an earlier seating which worked out perfectly. Apologies for the photo quality - they are from my iPhone.


Amuse - Fingerling potato, marrow, ossetra, cauliflower.
Very nice amuse, super salty because of the caviar on top and nice and rich because of the marrow. Basically what a potato chip should be if using whole ingredients.


Turbot, dill, tapioca, sorrel.
The dish was served cold and I believe the turbot was sous vided. The crunchy burned bit (sorry don't remember what they were) really made the dish.


Octopus, atrichoke, chorizo, espelette
This was probably the 2nd best dish on the night. The last time I had Octopus this good was probably at Blackbird a few years ago. It was a bit spicy which made the dish. The artichokes were underneath the octopus.


Razor clam, maitake, nettle, sunchoke.
The razor clams didn't have too much flavor but that was made up for by the mushrooms and the black garlic puree that was on the plate. The puree was just concentrated garlic awesomeness.


Shigoku oyster, consomme, kimchi, shitake.
This dish was introduced to us by Chef Foss and he told us that it was a dish the kitchen liked and basically told us to go to hell if we didn't like it. I have to say, I like when chefs do stuff like this. That said, the dish was...interesting. I'll leave it at that.


Sturgeon, allium, rye, pork.
The best dish of the night. Frickin' fish bacon. How can you go wrong? Oh, then you add pork butter which somehow makes an already awesome dish 10x better.


Boar, parsnip, beet, chocolate.
Probably the most visually appealing dish of the night. There is a boar rillette in there that was my favorite part.


Sweetbreads, brussles, hazelnut, licorice.
The description doesn't really do this one justice. There was anise everywhere. The white fluff on top was fennel and anise flavored cotton candy. Sweetbreads were cooked perfectly. Just a really tasty and well executed dish.


Dusk, endive, tamarind, coffee.
Another really solid dish. Duck meatball wrapped in endive on top of a sweet potato puree. It tasted awesome, not much more I can say!


Wagyu, celery, pear, malt. Wagyu was like butter. Really nicely prepared and just a very nice dish overall.


Prickly Pear, passionfruit, ginger, white chocolate.
My favorite dessert of the night. Everything was well balanced and put together nicely.


Georgia pecans, stout, root beer, pie crust.
I felt the ice cream was a bit too bitter for my tastes but my wife absolutely loved the dessert.


"Sweets."
The one on a stick was caramel apple, followed by PB&J, and finally a banana ball. Everything was tasty and a nice way to end the meal.

I apologize for the descriptions lacking in quality towards the end. After two bottles of wine and sampling some of our neighbor's vodka my memory started to blur.

Overall it was a great first experience and I really do look forward to coming back. I had the opportunity to chat with Chef Foss and got a little bit more insight on the restaurant space as well as how he arrived at this restaurant. I love talking to the chefs and asking them questions and giving them feedback so whenever I get the opportunity I make sure to jump on it.

I'm really pleased that another BYO chef run restaurant like this is in Chicago. For me, the closest parallel to El Ideas is Schwa. I love Carlson's rock and roll environment along with his food creativity. But El Ideas concept regarding presentation of the dishes, the communal atmosphere, and the encouragement / accessibility to visit the kitchen really makes it an awesome experience.

Thanks again to Chef Foss - can't wait to go back!

Mod note: Chef Foss started a discussion about old fashioned reservations versus a ticketing system which was moved here.

I'm excited to be dining here pretty soon. But:

is it typical to bring something for the chefs?

It seems kind of weird to me that this is even mentioned on the site, with a specific call for bourbon. I mean, gifting is fun, but it's already not a cheap meal. It seems sort of weird to have a hand out for more, however politely. It makes me feel like I might get more if I gift something, or might lose out if I don't. Or, worse, that I'm a jerk for coming to the party empty handed. I mean, it's in the FAQ:

What should we bring for the cooks?
Bourbon, hard cider, and other obscure treats

I feel torn, because it seems like a cool thing to do, but, well, so does shelling out $145 a person for dinner.

Call me old school but I think it reeks of bad form. Might as well have a gift registry.

If you feel like sharing, then by all means do. If you don't then don't. It won't affect you meal or the experience one way or the other. It's just a nice thing to do if you're so inclined. Personally, as a non drinker, I've never brought anything for the crew to drink and have never gotten the stink eye from anyone.

Does anyone have an estimate of how long dinners are taking now? Trying to figure out what sort of wine supplies to bring and time could be a big factor in that.

On the "gifts" subject, I've bought a round of beers for the kitchen after a meal or two and they all seemed very appreciative. I bought the round as I was leaving, but a few said thanks as I was leaving. If you appreciate the meal, why not? I wouldn't walk in saying there's a round of beers if it's a good meal. Just wait till the end to give it to them if you still want to.

This is being completely misinterpreted. The fact is that in an environment this interactive, and with nowhere in the immediate vicinity to go for cocktails after, people do sometimes bring things to gift and/or share (frequently the case) with the crew after the meal. I believe someone here once asked Philip what they like and he said something to the effect that nothing is necessary but bourbon will never be turned away. There is absolutely NO need to bring anything. They're just letting you know what they like since so many do and ask about it.

It's a much more interactive environment than most restaurants, and I first experienced it at Schwa. It was fun to share some booze with the kitchen or bring a bottle for them. I think the El Ideas staff doesn't like hoppy beers, so they used to request not those in the case that you were bringing something for the staff so maybe that's why it was added to the faq. It's fun and just seems appropriate since it's like eating at a dinner party given the kitchen set up. The Publican and some other places have a 6 pack for the kitchen staff for $10, but this seems a bit more personalized.

Sharing in a small space I totally understand - I guess I didn't realize how intimate/interactive/small it was. Gifting ... not so much.

If you appreciate the meal, why not?

Answer: because the meal itself is already $145 a person plus tax and tip? It's fun to bring booze, and fun to give booze, or bonbons or whatever. But if given the choice between booze and, say, a tip, I bet the staff would prefer cash, the greatest gift of all and the universal sign of meal appreciation. To say "we don't need gifts, but we like them, and here's what we specifically like" is kind of strangely passive aggressive.

"Please, don't bring us anything! But if you do, please bring us bourbon. But seriously, don't bring us anything. But bourbon. If you bring anything, that is. But don't! Thanks. For bringing us something. If you do. But don't. OK, only if you were going to bring a bottle anyway, but don't feel any pressure to do so. Unless you want to, in which case we'll happily have a few sips. Totally up to you, whatever you choose to do or not do. We won't think any less of you for coming empty handed, or bringing booze and not sharing. Though of course, if you want to share ... "

On my few visits to El Ideas, I've been happy to share with the kitchen. Actually, I look forward to it. It makes me feel good to share something speical with people that I know will appreciate it. I realize that not everyone is wired in the same way but that's why I do it.

=R=

Sigh. Everyone appreciates gifts. Giving gifts is a nice thing to do, and sharing with the kitchen often only enhances the experience. I like doing it. It just seems awkward to me to simultaneously demur on the subject of gifts while offering specific gift suggestions.

Vitesse98 wrote:Sigh. Everyone appreciates gifts. Giving gifts is a nice thing to do, and sharing with the kitchen often only enhances the experience. I like doing it. It just seems awkward to me to simultaneously demur on the subject of gifts while offering specific gift suggestions.

I think you're making it awkward for yourself. Chef expressed a preference because a direct question was asked of him. And he was being playful, which completely lines up with El Ideas, the philosophy behind it and the dining experience most people are likely to have there.

If you want to bring something, do so. If not, don't. It's not likely to affect your dining experience, either way. If it truly is a gift you're bringing, you likely wouldn't present it until the end of your meal, so it seems unlikely to have any effect at all (even a subconscious one) on the quality of your meal. If you're merely sharing a portion of something you brought for yourself, that seems like even more of a no-brainer.

=R=

Chef expressed a preference because a direct question was asked of him.

Ronnie, it's not keeping me up at night. But I just want to repeat, it's not what he posts here, which is a totally different thing. I get that. It's permanently on the restaurant's official FAQ, which I think is kind of tacky. It reads, however mildly, like a solicitation, even though you and I (may) know better.

I appreciate your perspective nonetheless.

Last time I was at El Ideas, the chefs invited my group into the kitchen to share some of their bourbon with them. Hanging out after dinner is a part of the experience and it's totally appropriate to bring a gift (though certainly not necessary). The mention on the FAQ is an answer to a question I'm guessing they get all the time. I understand why people would be put off by it, but I'm guessing many more appreciate being given some direction on what types of gifts the chefs at El Ideas would most enjoy.

For me, the best reason to bring gifts or share some drinks at El Ideas or Schwa is to recognize the chefs that have been working the line for long hours at very low pay.

Obviously it's still an expensive meal and a bottle of beer or liquor isn't going to change the economic facts of the restaurant industry. So no one should feel like they are being pressured into bringing any gifts, especially if they haven't eaten the meal yet or weren't happy with it. But it's a way of expressing appreciation to folks who normally don't get to even glimpse the people who enjoy the fruits of their labor (I also offered a spare ticket to Next once).

Yes, it's also about the casual, communal, and celebratory atmosphere. I could be wrong, but they didn't always have this info online, and, at one point, they talked very casually about sharing other kinds of stuff. I really don't think it seems presumptuous for El Ideas to list their gift preferences or dislikes on the website since I've heard they get the questions enough to be tired of giving the same answer (and being given IPAs which they have to grin and thank people for).

Does anyone know of any other restaurant with gift suggestions embedded in the FAQ?

Vitesse98 wrote:Does anyone know of any other restaurant with gift suggestions embedded in the FAQ?

Does anyone know of any other restaurant (except maybe Schwa) that has such in intimate relationship with the kitchen/chefs? Honestly, I really don't understand why this is such a bothersome issue for you. It's totally up to you whether or not you choose to bring something for the kitchen or not. Your meal doesn't depend on it and there is no correct answer. Do it if you want to, or don't. It's up to you.

I assume it was a rhetorical question, but I imagine any name chef is the recipient of gifts on a regular basis. Are the cooks at Maggiano's getting gifts? No, probably not. Are the chefs at Alinea, Next, Elizabeth, Girl and the Goat, L2O, Grace et al., or any place that allows guests to tour and/or dine in kitchens getting gifts? Probably.

Anyway, do I find it "bothersome?" Not really. It's more a breach of etiquette. "It's the thought that counts" works both ways. Bringing a gift to the kitchen is a very thoughtful thing to do. But the host bringing up the matter of gifts, even it's to forestall inquiries, is, like I said, a bit tacky. It's an intimate gathering, yes. It's like a party, yes, I get it. But pretend you were throwing the party, and on your invitation stated that "gifts are not necessary, but if someone wants to bring gifts, here's what we'd like, etc." Like I said, a little bit tacky.

Do it if you want to, or don't. It's up to you.

I love when this line gets trotted out whenever anyone says anything less than 100% positive about a beloved spot (which, in this case, I am definitely dining at and happy to pay for and really looking forward to). "Don't like the food? You don't have to eat it. Don't like the price? You don't have to pay it. Don't like the lack of reservations, or tickets? Go somewhere else." This is a forum to discuss food, restaurants, dining, all sorts of stuff, not to shut down conversations, let alone a thread that had been idle for a month.

Vitesse98 wrote:Does anyone know of any other restaurant with gift suggestions embedded in the FAQ?

Not on the FAQ, but Owen & Engine includes on its print and online menu:
Because They Love You Six Pack For The Kitchen 5

I feel as if I've seen something similar at other gastropub type places around Chicago, though I'm not naming any names because I can't confirm it on their websites.

chgoeditor wrote:

Vitesse98 wrote:Does anyone know of any other restaurant with gift suggestions embedded in the FAQ?

Not on the FAQ, but Owen & Engine includes on its print and online menu:
Because They Love You Six Pack For The Kitchen 5

I feel as if I've seen something similar at other gastropub type places around Chicago, though I'm not naming any names because I can't confirm it on their websites.

The Publican also offers this on their menu -- buying a 6-pack for the kitchen.

=R=

chgoeditor wrote:
Not on the FAQ, but Owen & Engine includes on its print and online menu:
Because They Love You Six Pack For The Kitchen 5

I feel as if I've seen something similar at other gastropub type places around Chicago, though I'm not naming any names because I can't confirm it on their websites.

Saw the same thing on the menu at Bread & Wine (also listed on their website's drink menu)

Six-pack for the kitchen - $12.00

it's on the menu at The Publican, and Ada St.