Chicago 2008 - Nxxt

In an effort to keep my loyal readers up to date on new openings, I am posting the first "ghost written" piece on Cress_Travel, by CVW:

Swanky interior with red leather booths and chairs. Braised short ribs served pulled off the bones atop a southern recipe cornbread. "Scallops three ways" all excellent with great presentation. Plates all white, very clean and well designed dishes. Sous chef Alex Heinrich sent over a sample of the 'Mac and cheese'. You can smell the truffle oil as the food approaches the table. A wonderful new age representation of classic comfort food. Roasted beet salad with fennel and manchego cheese had a fantastic vinaigrette which tied the whole plate together. The crawdad cakes were a but spicy however the hush puppies were amazing. The chicken entree was à half chicken served on a bed of garlic mashers with honey glazed baby carrots. All good things. This chic new spot provides both excellent service and contemporary comfort food in the ukranian village.