Alston, a new steakhouse in Chicago, merges traditional meatpacking heritage with modern fine dining, debuting in the One Chicago skyscraper. Chef Jenner Tomaska aims to craft a menu that balances mass appeal with haute cuisine elements, featuring tableside preparations and high-quality ingredients. The offerings include prime dry-aged meats, unique sauces, and dishes like salt-baked trout and a Members Tower. Tomaska's vision is to redefine steakhouse dining, showcasing both Midwestern roots and fine culinary techniques.
Tableside preparations include a bread cart and a duck press with the poultry carved in front of diners.
Tomaska is showing discipline at Alston, embracing his new role in developing a steakhouse menu that can appeal to the masses without sacrificing his avant-garde style.
The Alston is supposed to represent Midwestern steakhouses crossed with nouvelle French cuisine.
An arsenal of sauces is available to accent the selections, including a butter infused with Red Boat Vietnamese fish sauce.
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