ML - Michigan Avenue

2013 - Issue 6 - October

Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!

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THIS MONTH: DINNER AND A SHOW Holding Tru WITH HIS APPLAUSE-WORTHY CUISINE, EXECUTIVE CHEF ANTHONY MARTIN HAS RESTORED THE STREETERVILLE INSTITUTION'S FOUR-STAR STATUS. BY ARI BENDERSKY PHOTOGRAPHY BY ANJALI PINTO CLOCKWISE FROM LEFT: At Tru, Executive Chef Anthony Martin prepares artful dishes such as Levitation, a golden potato crisp with crème fraîche and reserve Kaluga caviar, and Cool as a Cucumber, with arctic char roe. W hen you've been named chef of the year by the Chicago Tribune, hung with original art from the likes of Warhol, Ed Ruscha, Gerhard earned a Michelin star three consecutive times, and received Richter, and Yves Klein. What has changed, however, is the food. And four-star reviews and numerous other accolades, it would be helmed by Martin as Executive Chef, after the years following the culieasy to rest on your laurels. But that's not how chef Anthony Martin oper- nary partnership of Rick Tramonto and Gale Gand, when the restaurant fell off the fine dining radar, Tru is once more one of the most exciting ates. Martin keeps innovating; Tru keeps channeling his creative energy. "I try to come up with at least one new dish a week, and that sometimes restaurants in town. "He is hitting his stride and creating something uniquely his own," turns into two or three," says the 33-year-old native of Massillon, Ohio. "That allows me to keep it seasonal and updated constantly. I can see enthuses L20 executive chef Matthew Kirkley, another rising star in the people really getting into the whole experience and having fun. It's what city's fine dining scene, who served as Martin's sous chef in 2006 when the two worked at Michelin three-star landmark Joël Robuchon in Las every chef strives for." It's that attitude and passion for innovation that keeps people coming Vegas. "Tru has been through so many creative eras. Anthony has changed the planet at Tru. He's someone I hold in high back to Tru, which has been one of Chicago's finest resregard and who has been influential to my career. I'm taurants since its opening in 1999 under iconic Chicago exited to see what he's going to do next." chefs Rick Tramonto and Gale Gand. Over the years, It's Martin's creativity that keeps Tru guests and staff not much in the gallerylike space has changed—the alike impressed and engaged. "I have worked for many hushed open room, the high windows draped in flowchefs in my 30-year career," says Tru manager Michael ing white, the cobalt blue fabric-covered banquettes, the sophisticated foodie crowd, the crisp white walls continued on page 82 —MATTHEW KIRKLEY "Anthony Martin has changed the planet at Tru." 80 MICHIGANAVEMAG.COM 080-082_MA_Taste_SMD_October13.indd 80 9/17/13 1:35 PM

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