EPIC

www.epicrestaurantchicago.com

An early-1900s mill repurposed for 21st-century ambitions is the backdrop for a singular destination: EPIC. Comprised of raw steel and concrete, this industrial loft espouses energy and excitement. 23-foot-high windows afford an unrivaled view of trendy Hubbard Street for an intimate dinner, while Bloomspot exclusive culinary demonstrations and luncheons with Executive Chef Mark Pollard offer a glimpse into the creation of award-winning American cuisine.

As EPIC’s freshly minted culinary shepherd, Pollard champions an unprecedented quest to make the “unusual approachable and the familiar newly relevant.” The result is appropriately epic: seasonal, regionally inspired fare that meanders from Chilean sea bass with Champagne butter to braised beef short ribs over velvety polenta. Appease your zest for gastronomy with a sojourn through American cuisine that is simultaneously classic and curious.

The space takes on a romantic feel as the sun sets: soft lighting, the clink of glasses, and the murmur of spirited conversation accompany each memorable meal. Conclude your evening with a visit to EPIC Sky, a rooftop getaway whose spectacular city views more than validate its namesake.

– Callie & Brian, Bloomspot Staff Writer

Featured Dinner Menu Items

Ahi Tuna Tartar

With avocado, chiles, lime, and crispy papadum

Braised Short Ribs

With mushroom-farro risotto, root vegetables, and horseradish cream

Chilean Sea Bass

With truffled crab bisque, fingerling potatoes, and brussels sprouts leaves

Braised Lamb Shank

With dates, dark chocolate, pumpkin purée, broccoli rabe, and mint

See full menu

To the Heart Through the Stomach: Cooking with Aphrodisiacs

February 23rd, 2012

Oysters

With Champagne-peppercorn granita

Avocado

With lobster, radish, fried quail egg, and green goddess aioli

Seared Scallops

With Kobe beef, blood orange, basil asparagus, caviar butter, chervil, peewee potatoes, pork belly, shallots, and truffle

Chocolate-Banana Torte

With caramel and honey-almond ice cream

Out Like a Lamb: Spring Lamb Dishes

March 22nd, 2012

Lamb Carpaccio

With radish, lavender, and olive oil

Grilled Asparagus

With sheep’s milk ricotta, strawberry gastrique, and lamb’s lettuce

Broiled Lamb Sirloin

With shelling beans, mint yogurt, and preserved lemon

Berry Crostata

With almond-pecorino crumble

Full Bloom: Edible Flowers

April 26th, 2012

Goat Cheese-stuffed Summer Squash Blossoms

With romesco and chives

Salad of Flowers

With tender greens and herbs

Grilled Salmon

With lavender pork belly, thyme flowers, and pea tendrils

Rose Pana Cotta

With hibiscus sorbet and chamomile anglaise