Matthias Merges/Graham Elliot’s West Loop Spot Reminds Sula of Yusho | Eater Chicago

"Under chef Jimmy Papadopoulos the menu leans into a theme of restored elegance, starting with a now-famous oyster pie that reviewers predict will become a signature dish. Small touches elevate familiar elements—the Hawaiian rolls are a knockout paired with country-ham–infused butter—and several dishes show real complexity, from a venison tartare to a crisp-skinned black bass served with mussels, uni, and a foamed lobster sauce that ranks among the best on the menu. The true superstar is a three-week dry-aged duck trio that delivers concentrated, rich flavor. Desserts are layered and rewarding: a chocolate pudding hidden beneath banana mousse, chocolate curls, malt tuile, and banana crisps builds slowly but pays off for those who wait." - Jeffy Mai