A spirit-free, fine-dining experience I will never forget
Michael Lachowicz's George Trois is a culinary masterpiece—even when each course is complemented by booze-less cocktail pairings.
I distinctly recall the now-retired Chicago Tribune restaurant critic Phil Vettel being perplexed as to why Michelin stopped rating restaurants outside of Chicago’s city limits. He noted that 2012—10 years ago when the esteemed French tire company first came to town—was the only time Courtright’s, which was in Willow Springs, and Vie, still in Western Springs, each received a star.
Totally overlooked in the years that followed was George Trois, in Winnetka. Concepted in 2015 by chef Michael Lachowicz, who’s also behind the adjacent French bistro Aboyer, George Trois is a culinary masterpiece for so many reasons.
There are only five tables in this minimalist, white-hued dining room with a few oversized black-and-white paintings on the wall and a conservative, yet modern ceiling light fixture. No vibrant colors are necessary because the thoughtful tasting menu has that covered.
We were presented with 10 magnificent courses, plus a few decadent, off-the-menu extras. Each was paired with thoughtful spirit-free cocktails because I didn’t want to imbibe that evening.
I love Champagne probably more than I should, but on this particular evening, I wanted to do something different. Plus, I didn’t want to wake up in the morning with that over-indulged feeling.
The beverage team presented each drink in a cocktail coupe, which extended the fine-dining experience. I love this trend and appreciate that restaurants of all types are jumping on the booze-free bandwagon.
During George Trois’ tasting menu extravaganza, the beverage team made them make sense. As the meal progressed, the drinks evolved into more complex libations, featuring more nuanced flavor profiles beyond typical sweet and bitter characteristics.
For example, there was the signature Tangerine Dream cocktail, which is typically served at Aboyer. It contains Seedlip Grove 42, a house-made tangerine cordial, plus lemon juice and a splash of soda water to make it sparkling.
It went well with the first few courses, including Ora King salmon & golden Kaluga caviar gaufrette with crème ciboulette. The best part about the silky smooth salmon is that it had been prepared in Lachowicz’s father’s 30-year-old smoker. That provided a smokier element to the dish.
Garden Gate, another spirit-free selection featured on Aboyer’s menu, paired well with more decadent offerings. Its ingredients, Seedlip Garden 108, house-made blueberry lavender syrup and lemon juice, were divine. I particularly loved it with the foie gras course.
In all, there were five spirit-free cocktails, plus a phenomenal tea selection from Rare Tea Cellar. I picked the Emperor’s hibiscus oolong. It was beautiful, imported from China and the perfect ending to a wonderful evening.
This has been on my list for a year. I must go! Thanks for the beautiful pics and review!
An absolutely amazing experience! The food was outstanding, and the service was impeccable!