Amidst the shady trees and the shadow of Lincoln Park Zoo, The Blanchard is quiet and unassuming on the outside. Inside, the sunlight trickles through the large windows, bouncing off the shades of blues and greens from the water glasses and to the art on the walls. However, Chef Ryan Burns and his team of brilliant chefs have created a summer menu that contrasts the ambiance of the French-inspired restaurant. The only way to describe it is LOUD: the seasonal vegetables and sear marks on the meats scream with vibrancy and intense flavors from both the land and the sea.
The menu is separated into four categories: for one, for the table, mains and last course. Many of the menu items that are listed “for one” are large enough to share between two people so it is okay to just make an entire meal out of that section if you have a smaller party. However, we recommend trying a little something from each section of the menu as the portions are on the smaller side.
For starters the lemon-pepper crispy chicken thigh is cooked until it’s fall-off-the-bone tender and placed atop a soft pillow of smoked potato puree. Dollops of black truffle that decorate the crispy skin are hidden beneath fresh, salty kale chips.
The grilled octopus is a seafood lover’s dream. The single tentacle is charred in mussel vinaigrette then transferred to a warm plate where it rests on a clam rouille and topped with a garden of crispy elephant garlic and chilis.
Don’t skip on the table bread: a round, sourdough loaf served with savory nasturtium butter and sweet but salty apple butter. The incredible bread will whet your appetite for the main courses to come. We’d highly recommend the petit filet and white miso parisienne gnocchi to round out your main selections.
The filet is lightly seasoned and cooked to order and then pre-cut into perfectly shareable slices. The steak pairs excellently with the generous dollop of smoked garum hollandaise sauce. Believe us, the plate will be clean when you’re done with it!
The miso gnocchi is by far the best thing on the menu with melt-in-your-mouth bits of king crab wading in a delectable smoked crab beurre (butter). The buttery goodness almost overshadows the light flavors of the gnocchi but we’re okay with that. Chef Ryan finishes this plate beautifully with an array of micro greens for a flair of color.
Saving room for dessert should be a requirement going into your meal at The Blanchard. It starts strong, therefore it should end in the same way. We love the strawberries and elderflower cream that bubbles atop a vanilla chiffon cake and welcomes the sweet and tart flavors of a rhubarb sherbet. Lemon verbena notes dance around this light dessert but every flavor stands out in each bite.
Pair any of these courses with one of The Blanchard’s many cocktails, wines or spirits and your experience will be complete. The meal can get pricey depending on what you order but after several fabulous dinners at The Blanchard, we think it’s more than worth it!
