EL ideas
American restaurant · Douglas Park ·
Avant-garde tasting menu restaurant with BYOB and open kitchen
![EL ideas by EL ideas [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/65235380/elideas.0.jpg "EL ideas by EL ideas [Official Photo]")
![EL ideas by Boxcar BBQ [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/68870688/BEef_Rib_holding_.0.jpeg "EL ideas by Boxcar BBQ [Official Photo]")
Avant-garde tasting menu restaurant with BYOB and open kitchen
"Channeling all the ease of an underground dinner party, Chef Phillip Foss invites guests into his literal home (he lives upstairs). There is but one seating, everyone is served at the same time, and people are encouraged to bring as much wine as they want. The warehouse space feels most like a test kitchen, and guests can wander about, explore the pantry, and practically stand next to the chefs as they cook and plate. The cuisine is creative, starting with a shrimp cocktail croquette with shrimp snow that must be licked off the plate. Maybe there’s a play on oysters Rockefeller or maybe there's a riff on banh mi and French dip. There is one signature that never changes: French fries with potato leek soup and nitro-poached vanilla ice cream." - The MICHELIN Guide
"This tasting menu spot started offering curbside delivery." - adrian kane
"Chef Phillip Foss has led a quiet riot for years at EL Ideas, where experimental tasting menus, including the now-celebrated french fries and ice cream, upend expectations to great effect. The restaurant has also held onto its Michelin star." - Ashok Selvam
"“still captures the essence of a cool kids’ dinner party.”" - The MICHELIN Guide
"Channeling all the ease of an underground dinner party, Chef Phillip Foss invites guests into his literal home (he lives upstairs). There is but one seating, everyone is served at the same time, and people are encouraged to bring as much wine as they want. The warehouse space feels most like a test kitchen, and guests can wander about, explore the pantry, and practically stand next to the chefs as they cook and plate. The cuisine is creative, starting with a shrimp cocktail croquette with shrimp snow that must be licked off the plate. Maybe there’s a play on oysters Rockefeller or maybe there's a riff on banh mi and French dip. There is one signature that never changes: French fries with potato leek soup and nitro-poached vanilla ice cream." - Michelin Inspector
