Elate Adds Two New Small Plates And New Entree To Its Menu

Elate chef Michael Noll has added three new dishes to the Elate dinner menu. Additions include two small plates: Scallops in a Thai Curry Sauce with savoy cabbage kimchi, bamboo rice and roe ($16) and Lamb Marguez Meatballs with a ragout of tomato, fennel, Cerignola olives, and feta cheese served with a house made naan ($14). A new dinner entree feature is the Whole Roasted Loup de Mer with charred orange, fennel pollen, and baby squash (market price).


ELATE
111 West Huron in Chicago, telephone: 312-202-9900, ElateChicago.com
Elate's menus offer organic wine, spirits and fare and the restaurant composts, recycles, and purchases as much local product as possible. The interior features reclaimed wood tables and flooring, high efficiency lighting, eco-friendly paint and 80% recycled drywall. Elate encourages the use of hybrid vehicles by offering those cars complimentary valet parking.