If you’re going to drop a few hundred having dinner at The Blanchard, one of Chicago’s most old-school (because French) new restaurants, then consider springing for the $16 Oeuf Outhier. Eggs are, in this country, at this time, pretty damn cheap, but the price here is justified: the egg is whipped all creamy and wispy with chive and vodka-spiked crème fraîche, then put back in the shell and topped with osetra caviar (price probably doubles right there). You’ll never again eat an egg so slowly nor, perhaps, with more appreciation.
1935 N. Lincoln Park West, 872.829.3971, theblanchardchicago.com
Best of Chicago 2016