The Table at Crate

Flora Fauna in River North Gives a Critic Memorable Moments | Eater Chicago

"Located within the company's Oak Brook store, Crate & Barrel’s first restaurant is a successful display of chef Bill Kim's cooking, with a vegetable-forward menu that "leans light." The salmon tartine—an open-faced sandwich of parsnip, carrot, and egg—is "delightful," the mushroom fricassee is a "captivating mélange of wild mushrooms and Brussels sprouts atop white corn grits," and the marinated skirt steak is a "meaty masterpiece." A few clunkers include "heavy" and stale waffle fries and a shrimp poke with an "over-applied" miso sesame dressing." - Jeffy Mai