Avenues
108 East Superior Street
Chicago, Illinois
As Featured In...
From Food & Wine, Jul 2007
“Ask chef Graham Elliot Bowles of Avenues Restaurant in Chicago about how he creates his delicious, adventurous and strikingly beautiful dishes, and he’s as likely to talk about negative space and monochromatic palettes as he is to discuss artisanal ingredients and avant-garde techniques. ...” MORE>>
From Food & Wine, Jan 2007
“sage-laced marshmallows with candied prosciutto and pickled pear. When a server pours pear-almond bisque on top, the marshmallows melt...” MORE>>
From Travel + Leisure, Jul 2005
“After chef Graham Elliot Bowles arrived last September, the Peninsula hotel's dining room (with one of the prettiest views in town) kicked into high gear. Settle in and savor sturgeon with smoked fingerling potatoes, and don't be surprised if the amuse-bouche is accompanied by a tiny glass of cucumber soda—top pop....” MORE>>
From Food & Wine, Nov 2004
“Former Chicago resident Graham Elliot Bowles, an F&W Best New Chef 2004, recently left the Jackson House Inn in Woodstock, Vermont, to return to the city. His new post: this three-year-old restaurant in the Peninsula Chicago....” MORE>>
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