FIRE

Fire's affordable tasting menu offers perfectly balanced dishes - Review - Chicago - The Infatuation

"A dinner at Fire might include a mushroom being smushed tableside by a cast iron, or seaweed getting the blowtorch treatment. And in the back of this Fulton Market spot with smoky black walls and a number of candles only seen in ‘80s rock ballad music videos, a very busy hearth does incredible work that warrants this place such an on-the-nose (and hard-to-Google) name. This fire-centric tasting menu restaurant is from the Alinea group—a.k.a. the people who made edible balloons a local delicacy. But unlike Alinea, tasting the food science here does not cost as much as an international flight. Fire is one of the city’s best under-$120 tasting menus, and a fun showcase of the many ways something can be smoky and delicious. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik Pause Unmute Not every course at Fire is a tableside show, but each plate comes with a story about how the food was cooked, broiled, or steamed. Like an excellent beef course with a turnip that’s fired three different ways, and pairs perfectly with a rich cube of meat. Dishes with sizzling stones are common. So is the advice of “Careful, it’s really hot.” You might get one mild honey prawn tail here or an overcooked piece of halibut there, but the built-up anticipation pays off overall. For a tasting menu that’s serious about playing with fire, a dinner here is pretty laid back. The dining room is filled with electronic music and mid-volume chatter from birthday parties and date nights working through the wine pairing. Throughout Fire’s seven courses, you won’t be rushed—the servers know you’ll want to savor how ash-cooked leeks don’t overpower a pasta bulb filled with black truffle. And that you’ll want to take a lot of pictures, to help remember every bit of its surprising, balanced taste. The menu changes, but here’s a selection of what you might find: Food Rundown Carabineros This first course comes in three parts. The best is the shrimp head bisque that’s served in a stone shooter—you’ll want to sip it slowly. There's also a honey prawn tail that’s cooked well but doesn’t have much flavor, and isn’t as exciting as the sizzling stone it arrives on. photo credit: Kim Kovacik Halibut This dish is an example of when the cooking can be a little wonky—the halibut arrives wrapped in the seaweed it’s cooked in, and we’ve found it tender and, another time, a bit dry. But it improves when you mix it with the mussel broth and celery on the side. photo credit: Kim Kovacik Mushroom This is one of the showier dishes, and it pays off. The mushrooms are crushed by a hot cast iron for 45 seconds, giving it a great tenderness to go with the spicy cabbage. photo credit: Kim Kovacik Truffle Pasta An excellent pasta course with truffle, slightly crunchy pasta ends, and leeks on the bottom. It’s perfectly balanced in texture and also acidity from the leeks and truffle. You’ll want to mix everything together, and enjoy every bit of it. Beef Cheek The pieces of rice on the beef cheek gave it a pleasant crunch, while the turnip roasted three ways has a nice savoriness. And it’s just rich enough. Log Scorched Dairy This scoop of ice cream somehow tastes just like the incense that hits you when you first walk into Fire. Some banana maple syrup cuts through the smokiness, and it’s an excellent closing course. photo credit: Kim Kovacik" - Nick Allen