Gary V. Powell, Author

A few years ago, we were in Chicago for the holidays, visiting with Mary's folks. I landed a large project with a large bank. When added to the work Mary and I had already sold for the upcoming year, things looked pretty promising. We decided to treat ourselves to dinner at Charlie Trotter's and take Mary's folks along as well. Because the weather was nasty and because we wished to imbibe generously throughout the evening, we hired a limo to take us into the city from the northern suburb of Highland Park, then take us back again that evening. We indulged ourselves with a bottle of Champagne on the way down.

That dinner was, I believe, nearly seven years ago, yet all of us remember it as the finest, most elegant meal we've ever enjoyed. I don't remember the various courses that made up the Grand Menu of 8 or so courses and I don't remember the wine. I just remember that it was incredible food. Incredibly prepared, incredibly presented.

Since then, I've learned enough about cooking to appreciate Chef Trotter's approach to exceptional. Like Michael Keller at the French Laundry, Charlie Trotter uses only the freshest seasonal ingredients. In addition, Chef Trotter prefers saucing with vegetable juice-based vinaigrettes, light emulsified stocks, and purees as well as delicate broths and herb-infused meat and fish essences. The de-emphasis on creams and milks and rich meat stocks leaves the diner satisfied, but not stuffed.

The restaurant is recognized by a variety of prestigious national and international institutions. In 1995 Charlie Trotter 's was inducted into the esteemed Relais & Chateaux and in 1998 was accepted as a member by Traditions & Qualité.  It has also received Five Stars from the Mobil Travel Guide, Five Diamonds by AAA and ten James Beard Foundation awards, including 'Outstanding Restaurant' (2000) and 'Outstanding Chef' (1999). Wine Spectator named the restaurant 'The Best Restaurant in the World for Wine & Food' (1998) and ' America's Best Restaurant' (2000). Chef Trotter is the author of 14 cookbooks, two management books, and is the host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter.

For all the accolades affored Chef Trotter and his restaurant, perhaps what I remember most about our evening--after the company and the food itsefl--is how welcoming the staff was. Our waiter was dedicated not to snobbery or showing off, but to our enjoyment. He recommended wines to accompany each course and answered all of our questions about the food. It was worth every penny of a fairly expensive eveninng.

If you get a chance to go, call three months ahead of time. If you are a cook, ask for seating in the kitchen so you can watch the action.