Narcisse: A New Menu And Celebrated Chef Redefine This Chicago Favorite

Chicago, IL - Tucked away in Chicagos hot River North area is a luxurious and intimate venue that is surprising its loyal guests and thrilling new customers. Narcisse, at 710 North Clark Street, best known for its lavish ambiance and exemplary service where those in the know have gathered for six years to sip champagne and nibble on caviar has created a fresh experience for dining in Chicago.

Narcisse, under new ownership and management, is redefining itself as a fine dining restaurant under the helm of Chef Jason McClain. The dramatic interior of Narcisse will be the perfect compliment to Chef McClains simple yet elegant food. The culinary expertise that Chef McClain brings to Narcisse is creating a stir amongst those who enjoy exquisitely prepared cuisine that reflects a wide range of influences.

A native of southern New Jersey, Chef McClain developed an intense appreciation for cooking at a young age and he later received his formal qualifications from the Culinary Institute of America and went on to explore his talents, in Philadelphia, at the Fountain Room in the Four Seasons Hotel. Seeking new challenges Chef McClain moved to New York City where he was appointed chef at Fifty-Seven, Fifty-Seven Restaurant in the Four Seasons Hotel in 1997. His emerging talent was recognized then with many accolades including New York Magazine and the New York Times. In 2000 Chef McClain worked beside celebrated chef Nobu Matsuhisa at the Shore Club Hotel in Miami Beach, Florida. There he was appointed Executive Chef of Sirena Nobus sister restaurant which was lauded by the media including the Wall Street Journal and Gourmet Magazine.

The experience that Chef McClain brings to the kitchen at Narcisse reflects his ability to meld executive dining perfection with whimsical influences. Dishes at Narcisse suggest the Mediterranean influence that he perfected in Miami Beach. Traditional menu items such as Norwegian smoked salmon with traditional accoutrements sit along side the Moroccan lamb carpaccio with hummus and toasted pita chips. Narcisses legacy of luxury is evident in the entrees including the Maine lobster mashed potatoes that accompany the prime filet mignon and the wild striped bass with artichoke and tomato ravioli and mussel jus.

The carefully crafted cuisine at Narcisse remains true to the simplicity of flavors and allows the freshness of the ingredients to speak for themselves. The elegance of the menu of Narcisse is that the flavor combinations need little elaboration, states Chef McClain. The sophistication of both the food and dining room allows guests to experience a sumptuous experience.

The regal dining room of Narcisse is lined with booths and parties of two to ten can be seated comfortably and privately with drapes that completely close if guests so choose. Guests may choose to have a drink before dining while perched on the gold velvet draped bar stools that line the sweeping, forty foot marble topped bar against an expansive ornate gold framed mirror. Crystal and estate object dart, coupled with vintage chandeliers create a spectacular display and beautiful atmosphere in which to enjoy an evening out.

Floor to ceiling French windows and plush, velvet, upholstered couches overlook the dining room and provide the ultimate space for an intimate gathering. The lower level dining room embodies the ambience that Narcisse is famous for. The tea light candles enhance the lighting reflected beautifully in the custom made copper ceiling.

Caviar and champagne, what Narcisse was and still is famous for is a mainstay on the menu. Beluga, Osetra and Sevruga are all available by the ounce and a degustation of Russian caviar as well as a caviar and seafood tasting round out the luxurious menu. Champagne, the perfect accompaniment to caviar, is celebrated with the most extensive and exclusive champagne menu in the country. Available by the glass, bottle, magnum, larger bo