"Tell us about your first impressions when you arrived. There’s no bad seat in El Ideas—every table in the tiny space breaks down the fourth wall between chef and diner, allowing guests a front row view of the magician-scientists in the open kitchen. What was the crowd like? Diners are here for the Experience, capital “e.” Opened in 2011, this space 15 minutes from downtown Chicago in an otherwise nondescript area of the city attracts diners from all walks for the ever-changing illusion acts of dishes. What should we be drinking? This spot is BYOB, so check out partner wine shop Perman Wine Selections for funky, interesting, and small production wines (at a much more affordable retail price point) to bring for that night’s tasting menu. Main event: the food. Give us the lowdown—especially what not to miss. Chef Philip Foss is a magician-scientist. From liquid nitrogen French fries and ice cream to inventive Caesar salad (with regular anchovies and romaine, plus caviar and, um, gold leaf). Foss and his team rethink the modernist aesthetic, allowing diners to witness the method and the madness. Anything strike you about the staff? During dinner service, the chef team comes out to talk about its inspirations, techniques, and dishes—the overall experience is immersive and far removed from a cold, fine dining experience. What’s the real-real on why we’re coming here? Looking to wow your partner or their cynical parents with more than a white tablecloth dining experience? El Ideas is the spot." - Antonio Basada
