Last week Fox & Obel launched their cafe’s secret identity: an evening-only dinner destination called Atrium Wine Bar. The gimmick is straightforward: a seasonally-rotating menu of refined appetizers, main courses, and desserts each of which is paired with a suggestion from F&O;’s extensive wine selection — they suggest a 2005 Barbaresco with the pumpkin & roasted duck risotto (studded with spiced pecans and drizzled with a bourbon-vanilla glace), or a 2006 Grüner Veltliner with the spicy grilled tofu. A bonus for the adventurous (or the lightweight): all suggested pairings are available by the bottle, glass, or 3-ounce tasting portions. Read on for the full menu.
Starters
Classic European Cheeses
French Ossau Iraty, Swiss Gruyère and Italian Gorgonzola Dolce
American Artisanal Cheeses
California Humbolt Fog, Wisconsin Pleasant Ridge Reserve and Vermont Clothbound Cheddar
Charcuterie Plate
Trois Petite Cochons Truffle mousse and country pate, Salumeria Biellese sopressata picante and San Daniele prosciutto
Taste of the Mediterranean
Hummus, Tzatziki Sauce, Baba Ghanoush, Pita Chips and Olive Tapenade
Spinach Salad with Warm Cambozola Brie
With Apples, Almonds, and Mandarin Segments in a Ginger Orange Dressing
Spicy Grilled Tofu
With a Micro Green Salad in a Passion Fruit Dressing
Entrees
Pistachio Encrusted Whitefish
With Wild Mushroom Duxelles, Roasted Red Pepper Couscous and Sorrel Sauce
Pumpkin & Roasted Duck Risotto
Dressed With Bourbon and Vanilla Glace with Spiced Pecans
Ginger Spiced Chicken Breast
With Sweet Potato Purée and Pomegranate Sauce
Autumn Braised Beef Stew
With Fingerling Potatoes
Margherita Pizza
With Buffalo Mozzarella, Tomato and Basil on a House-Made Whole Wheat Pizza Crust
Four Cheese Pizza
Topped with Mixed Greens in a Warm Bacon-Balsamic Dressing on a House-Made Whole Wheat Pizza Crust
Desserts
Flourless Chocolate Cake
Valrhona Gran Cru De Terroir Chocolate Cake with Bittersweet Fudge Sauce and Whipped Cream
Key Lime Tart
Key Lime Custard in Whole Wheat Pastry Crust with Fresh Berries and Berries Coulis
Crème Brûlée
Rich Egg Custard with Caramelized Sugar
Pear Apple Crisp
Fresh Anjou Pears and Granny Smith Apples Baked with a Lightly Spiced Streusel, Served With Vanilla Bean Ice Cream
Seasonal Fruit Plate
Sliced Quince, Persimmon and Pear; Brandied Apricots, Honeyed Yogurt, Prosecco Fig Sauce
Atrium Wine Bar, now open at Fox & Obel. 401 E. Illinois, (312) 410-7301.
