Spring dinners at Claudia – a fine-dining pop-up restaurant

Hello there LTHers,

I just started recently working with chef Trevor Teich who owns and runs Claudia – a fine-dining pop-up restaurant. I attended one of his dinners back in January and came away very impressed.

Claudia is hosting two 8-course dinner seatings featuring a brand new spring menu on Saturday, March 12. The full menu and some photos are posted below. Would love to see some LTHers at the spring dinners at Claudia.

Teich started Claudia – named after his mother – in December 2014. Teich – whose first job in a professional kitchen at age 28 at three-star Michelin L20 under acclaimed chef Laurent Gras – also later worked at one-star Michelin Acadia under chef Ryan McCaskey and at NoMi under chef Ryan LaRoche.

Tickets for the Claudia spring dinners must be purchased via http://www.claudiarestaurant.com. There is a 5pm seating that can accommodate up to 16 guests, and there’s an 8:30pm seating that can accommodate up to 16 guests. Both spring dinner seatings will be held at a private event space located at 327 N Bell Ave in the Near North Side.

Tickets are $155 each for the 8-course Claudia spring tasting menu. Tax is included in the ticket price but gratuity is not included. Claudia is BYOB and there is no corkage fee. The tasting menu is listed below and it's also on the Claudia website -- http://www.claudiarestaurant.com.

CLAUDIA SPRING MENU
SNACKS ~ uni bon bon, cucumber tonic, tuna and foie gras

KING CRAB ROLL ~ cucumber, soy, yuzu

SNAILS IN THE WOODS ~ truffle, fines herbes

“A DAY AT THE BEACH” (a homage to Heston Blumenthal) ~ spot prawn, kushi oyster

SALMON ~ peas, coconut, ramps, fiddlehead ferns

SQUAB ~ raspberry, black sesame, foie gras

SPRING LAMB POT-AU-FEU ~ miso consommé, spring vegetables

STRAWBERRY AND CHOCOLATE

Claudia’s social media links are:
http://www.facebook.com/CLAUDIA.RESTAURANT

http://www.instagram.com/claudia_restaurant

http://www.twitter.com/claudiarestchi

We are very excited to celebrate spring at Claudia pop-up restaurant with these new and exciting dishes. Come and be a part of what we are doing as we take the underground dining scene in Chicago to new heights!

-Chef Trevor Teich

Hello there LTHers,

Claudia is hosting its second spring dinner on Sunday, April 3. There are only three tickets left for its 5p.m. seating, but more tickets are available for the 8:30p.m. seating. Tickets are available at http://www.claudiarestaurant.com.

Both spring dinner seatings will be held at a private event space located at 327 N Bell Ave in the Near North Side.

Tickets are $155 each for the 8-course Claudia spring tasting menu. Tax is included in the ticket price but gratuity is not included. Claudia is BYOB and there is no corkage fee. The tasting menu is listed below ...

CLAUDIA SPRING MENU
SNACKS ~ uni bon bon, cucumber tonic, tuna and foie gras

KING CRAB ROLL ~ cucumber, soy, yuzu

SNAILS IN THE WOODS ~ truffle, fines herbes

“A DAY AT THE BEACH” (a homage to Heston Blumenthal) ~ spot prawn, kushi oyster

SALMON ~ peas, coconut, ramps, fiddlehead ferns

SQUAB ~ raspberry, black sesame, foie gras

SPRING LAMB POT-AU-FEU ~ miso consommé, spring vegetables

STRAWBERRY AND CHOCOLATE

Hey everyone!

The next few dates for tickets for Claudia -- the fine dining pop up restaurant from chef Trevor Teich -- are available for purchase via http://www.claudiarestaurant.com

The dates are Sunday, May 15; Sunday, June 5; and Sunday, June 26. There are 5pm and 8:30pm seatings for all dinner dates (except the 5pm is sold out for Sunday, May 15). All dinners are held at a private event space located at 327 N Bell Ave in the Near North Side.

Tickets are $155 each for the 8-course Claudia spring tasting menu -- which will be the same menu listed below for the May 15 and the June 5 dinners (the June 26 menu will likely be different). All Claudia dinners are held at a private event space located at 327 N Bell Ave in the Near North Side. Tax is included in the ticket price but gratuity is not included.

CLAUDIA SPRING MENU
SNACKS ~ uni bon bon, cucumber tonic, tuna and foie gras

KING CRAB ROLL ~ cucumber, soy, yuzu

SNAILS IN THE WOODS ~ truffle, fines herbes

“A DAY AT THE BEACH” (a homage to Heston Blumenthal) ~ spot prawn, kushi oyster

SALMON ~ peas, coconut, ramps, fiddlehead ferns

SQUAB ~ raspberry, black sesame, foie gras

SPRING LAMB POT-AU-FEU ~ miso consommé, spring vegetables

STRAWBERRY AND CHOCOLATE

Claudia’s social media links are:
http://www.facebook.com/CLAUDIA.RESTAURANT

http://www.instagram.com/claudia_restaurant

http://www.twitter.com/claudiarestchi