Intro
2300 N Lincoln Park W, Chicago, IL, 60614
Intro Menu
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Caviar
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First Course
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Second Course
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Third Course
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Main
Healthy Meal suggestions for Intro
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Caviar
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First Course
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Second Course
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Third Course
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Main
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Address :
2300 N Lincoln Park W
Chicago, IL, 60614 - Phone (773) 868-0002
- Website https://introchicago.com
- Click To Get Directions
Opening Hours
- Tue
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Valet
Bike Parking : No
Good for Kids : No
Good for Groups : Yes
Attire : Dressy
Ambience : Upscale
Noise Level : Average
Alcohol : Full Bar
Outdoor Seating : No
Wi-Fi : No
Has TV : No
Waiter Service : Yes
Caters : No
WE SERVE THE FOLLOWING STATES
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Ceal P.
5 solid stars!! woo hooo. For this current iteration of Intro, Aaron Martinez is doing some major cooking in that beautiful kitchen! 6 courses, at a bargain of $70 (for the early seating option) and... mind blown! Every dish was beautiful, clean with such concentration on locally seasonal ingredients. Very little fat content to the meal but I didn't need it! My favorite dish of the night was a tomato/melon/proscuitto dish that had be licking the fine china. The service, the wine, the venue of Intro is always consistent: they are formal without being stuffy, conversational without being overbearing. This place is sooooo under the radar right now in the Chicago dining scene. They should be booked every night! Will def come again.
(5)Kelly M.
My two dining partners and I arrived on time for our 8:30 reservation yesterday evening. The restaurant was busy and the hostess apologized that it would be a 15 minute wait but gave us some drink menus and said she'd be by in a few to see what we wanted. There were many other groups also waiting in the lobby. This would've been a simple minor inconvenience if we had in fact been seated at 8:45, drinks in hand. 9 pm rolled around and no body had been by to take our drink order and we were still sitting in the lobby. I returned to the host station to inquire on the status of our table. They said it was being set at that moment. We were seated shortly after and mentally prepared to finally order some drinks and start the meal. It was nearly 10 pm before we were served our first of six courses. This is unacceptable. I recognize that Intro is not Alinea or Grace, but as someone who has been lucky enough to dine at many fantastic restaurants in Chicago and the world, I have never once had to wait 90 minutes after a reservation time to start eating. Once the meal was underway, courses were appropriately timed so I have to believe the issue was not one originating in the kitchen. That being said, the food was delicious (the bread was phenomenal and this was my first lamb belly experience!) and the chef is clearly talented. We will keep him on our radar and hopefully have the opportunity to enjoy some of his creations in the future. However I will not return to Intro regardless of the chef. There was a severe disconnect between the wait staff and the kitchen. For the price tag on this place, I would expect to be treated with respect. We received an apology and a complimentary half glass of wine, but this does not make up for my wasted time or money.
(2)Tiffany L.
We dined at Intro last Saturday under Chef Aaron's menu. I loved his clean flavors and use of seasonal produce. My favorite was the tomato/melon/prosciutto. So simple yet so delicious. He infuses the tomato water with kombu and bonito which gives it a serious umami punch. Second fave was the add-on Abalone dish, mostly because it was served with this really delicious mushroomy broth. Soups and broths are such a skill and it's clear that Chef has really honed that skill. The two proteins (sea bass and ribeye) were a bit too salty for my palette. I loved the strawberry dessert -- it really made the strawberry flavor shine. We really enjoyed the food here overall and thought it was a more feasible option for fine dining (less courses, less expensive). I felt like it was just the right amount of food (at both Grace and Alinea, I get full about 2/3 of the way through the meal and feel like I have to force feed myself the rest). I also like the concept of rotating chefs, giving you the option of trying all these chefs' styles without having to travel anywhere. Definitely looking forward to our next visit!
(4)Rick B.
This was a lot of fun and is recommended...but a word about the program is in order. Intro (which is another in the series of Lettuce Entertain You restaurants) has the concept of rotating chefs in and out every one to three months or so...each chef putting together his own brand of a tasting menu for the customers. So it is sort of like the dining experience Charlie Trotter created, but with a fixed tasting menu for 30 to 90 days and then a new chef rotated in and a new tasting menu put up. Interesting. When we visited Erik Anderson was in residence. His vision was a six course tasting menu...an oyster course, a foie gras course, a pike boudin/lamb's tongue course, a poularde/lobster course, a hay custard course, and a bourbon/tea baba finish. There also was a supplemental course of caviar available (we passed). It is nearly impossible to explain the intricacies of the menu in a short review...so we'll just touch on the foie gras course. The foie gras was presented as a tart with a nice pastry. The foie gras was cooked, ground, and jelled for the tart...resulting in rich and deep flavors. This was a powerful entry in the tasting menu. At our table the ladies thought it overpowering and the guys loved it. Go figure. It was accompanied by salted strawberries, hazelnut milk, and slivers of radishes. I have had foie gras in a dozen presentations, and this one was nicely done. The serving was but a sliver of the tart. If you get the suggested wine pairings, you'll be pleased...the pairings were very nice and appropriate (see picture). The only negatives were small and picky...they automatically add 20% service to your bill and the prix fixe menu has a variable price...it depends on what is being served. Those nits aside, this was a fun experience. Because this is a $$$$ restaurant there is often no problem getting a reservation...we did it over the phone rather than on-line...and suggest you do also. That way you can check prices and menus before you show up. Fun night.
(4)Kevin W.
This weekend's dinner at Intro was pretty solid. The food was absolutely top notch, so get yourself over there while Chef Aaron Martinez is still in residence! Everything was incredibly fresh and seemingly simple. The tomato dish really let tomatoes shine. The chicken & mushrooms were fantastic and the duo of lamb - a showstopper. A six course menu for $85 is an incredible deal, especially when it's as delicious as this one was. The wine pairings ($50 per person) were also really nice and reasonably priced. The service did seem a bit off. It was a busy night (Saturday of Labor Day weekend) and the staff just seemed a little frazzled. Perhaps somebody called in sick & they were short staffed? Our table was ready late and it took a bit longer than one would expect for a server to stop by, but after that everything was great. Our server was very friendly, knowledgeable and enjoyable. A very fun experience!
(4)Sandy R.
As soon as tickets were available I purchased two for the night of my Sister's birthday. A couple of weeks after that I saw pictures of the newly designed space. I sent an email to Intro asking to be seated at a specific table and letting them know that we were there for my Sister's birthday. From the minute we arrived to when we left Intro, Chef CJ and the entire staff made it a memorable experience. We were seated at the table I requested which CJ said was the best table in the house. Chef CJ brought out both the amuse bouche and our first course and was funny and personable. As big fans of Top Chef this was the best start ever. After the fourth course our server asked us to follow her and she took us through the kitchen to a small table in the back where Chef CJ served us another course and talked with us as we finished it. When we went back to the table there was a birthday card with everyone's signature. We then had the final course and were about to leave when they brought out a lit candle and chocolate. Our main server was phenomenal (sorry I don't remember your name) but we interacted with a number of other staff who couldn't have been nicer. By the way the food was so delicious. There was not a misstep or a flavor out of place.
(5)Kellee A.
Erik Anderson's cooking was beyond genius. I have tried these other tasting type restaurants before only to leave somewhat disappointed. Where some courses were good others were not, this was not the case at all at Intro; I left happy and satisfied. The turbot dish and the oyster dishes were absolutely outstanding! The duck and fois tart dishes were so good, too. I definitely look forward to Chef Anderson's new venture in the Twin Cities.
(5)Samantha H.
Like Next, this is difficult to review so I"ll start by saying I went the second day into Erik Andeson. Granted, it was his second day. I would say the food was 4 stars while the service was 3 but given one issue we had I'm rounding down to 3. Starting out, I loved the decor. There were a bunch of animal heads and a huge bear in the middle of the dining room. Made me want to eat them all. There are two lounges on either side of the check in stand. We had a drink in there beforehand. They are cozy and inviting. The music choices were a bit odd and loud for my taste. Our server was pretty solid, although at the price point you certainly expect the same level of service as Michelin stars and I don't think it was quite there. Although he was certainly friendly and pleasant. We decided against the wine pairings as two of the people I was with had been there before and advised the pairings are quite small. When we asked about the size we were told it comes to between 2-3 glasses a person...for $65? Much rather get by the bottle and I did think their wine list was pretty good. Reasonable price points. We got a bottle of bubbles, a Chenin Blanc, and a red blend. I thought the Chenin Blanc was amazing and it was only $65. I would opt out of the wine pairings. We started with an oyster dish. I am an oyster lover but did not care for this at all. I did not get much oyster and the gueuze was overpowering. It was very tart and that was the only flavor I was able to get. Fortunately, this was my least favorite dish. We then got the supplemental. Cause, marrow and caviar? Done. This was absolutely my favorite dish of the night. It was outstanding (although at $160, it should be). That was some of the best caviar I have ever had. It was a decent amount as well. I didn't get much marrow but I didn't care. The caviar had the great sea flavor and was just decadent. All four of us loved it. Next was a foie tart. While the other three guests I was with thought it was too rich, I disagreed. It was a mousse so it was rather lite. However, if you're used to eating foie on a cracker or bread, perhaps it might seem a bit much. But I thought it was quite tasty. The next course was pike. I thought the pike was cooked perfectly and was very tender but the lamb tongue fell short for me. There was not much flavor and they were dry, crispy pieces. The sauce with it was very good. I wish I had more ramp flavor though. Next was a chicken dish with lobster. I didn't really care for this one either. The chicken was sort of rolled up and just didn't have a ton of flavor for me. The lobster was a bit chewy (it certainly wasn't Acadia). The next was a custard and, while I'm not a dessert person, I actually thought this was quite good. Awesome texture and well done. The last one was a bourbon tea thing and to be honest, I don't even remember it so I can't really opine. It must not have been super good or super bad. So overall the food was good but there were some hits and misses. Again, it was only his second day so I'm sure it will improve as time goes on. My larger complaint is that they tack on 20% gratuity onto the bill but do not make mention of it. Now if you happen to be 3 bottles in and are not particularly doing math to realize this, you might tip again (there is a line for a tip) as we did. It was not until the following day when we started thinking about it that we realized tip must have been included but it doesn't say that nor does the staff make mention of it. Usually at places where they do that (which is fine, although I'm quite a good tipper so it's really in their best interest not to as I'd probably tip over that anyway), they make it abundantly clear both on the receipt and verbally, neither of which were done here. I just thought that was in poor taste. We called and are having the additional tips reversed since we now tipped 40%, which was not our intention. At this price point, there are just so many other places I'd rather go.
(3)Erick N.
Overall had a very pleasant meal at Intro. Did the five course plus shared the supplemental course (risotto with shaved black truffle and a side of popcorn with truffle) and the standard beverage pairing. Along with bread service (a nice, crusty sourdough) an amuse, intermezzo and final bites this ended up being a surprisingly filling meal - definitely left stuffed which I was not expecting. If you opt for the supplemental course it is plenty large (and rich) to share between two - and do not feel as though you are missing out if you opt to skip this course; it was good but not a "must" or even the best course. Of the six courses by far the standout was the one that sounded most plain - the potato soup course; really delicious, comforting and flavorful with a variety of textures imparted by the potato skins and chicken skins and a nice aroma from the herbs. The other five courses were all quite satisfying, but none on par with the potato course. Probably the most disappointing was the new prime steak course; beautifully presented as all the courses were, but compared to other steak courses I have consumed over the past few months during tasting menus, this iteration was definitely the weakest quality beef - despite being cooked a perfect medium rare it was a tad tough and dry; it also was over-seasoned for my palate and lacked beefiness. The other components were nice and it was not a bad dish by any means, just the weakest of the night. The meal ended on a high note; the single dessert course was delicious, also a great job utilizing a variety of textures and flavors in a harmonious manner; the intermezzo and final bites were quite tasty as well. While I enjoyed the beverage pairings I do tend to prefer red over white wines, so was a bit disappointed there were no red wines as part of the pairings. The pairings were quite a bargain at $30 and included a cava, two whites, a beer (with the steak course) and dessert wine. There is also a small, but nice cocktail program; I began the evening with a cocktail in the lounge as I waited for my friend to arrive, an excellent play on a Manhattan with some spices to give it a kick and an ice cube that imparts a cherry flavor as it melts. The woman in charge of cocktails was retained from L2O's cocktail program. Service was excellent. We had Cara as our primary server who we knew well from Senza (she ran the front-of-the-house there while her husband was the executive chef); she is one of the best in the business. The rest of the staff we encountered was quite pleasant as well. Chef CJ was also often visible, serving some courses and checking in on tables. The dining room was surprisingly packed; from looking at the ticket site it seemed like they were not selling well, but they actually have several tables per time slot so it is deceiving. By 7:00pm the dining room was nearly at capacity and was still quite crowded when we finished our meal. Intro originally was advance ticket purchase only (dynamic pricing based on day-of-week and time of reservation), but recently began permitting Open Table bookings for weeknights and I took advantage of this option. The final tab came to approximately $180 per/person for the tasting menu, shared supplemental course, wine pairing, pre-dinner cocktail, tax and gratuity (20% is automatically added to the bill when you book via Open Table versus utilizing a pre-paid ticket). For the quantity and quality of food and beverage we received as well as the ambiance and level of service I found this to be a good value. Definitely a fun evening. I would love to see Chef CJ stay in Chicago; lots of potential there and I would welcome the opportunity to try his cuisine again. Will likely return to Intro for the next menu if prices remain reasonable and the next chef rolls out an interesting menu. _______________________________________
(5)Laura K.
I LOVE the concept of Intro. What a way to keep a restaurant new/fresh/exciting! If the rest of the menus are anything like their first, then they are onto something HUGE! It is reasonably priced for the quality, the food was fantastic (high end comfort food - is there anything better??) Also, CJ was walking around all night introducing courses and giving us the inside scoop of the ingredients he was able to find locally (which he mentioned more than once how hard it was to find fresh fruit/vegetables/herbs in Chicago during the winter). And the bread...oh the bread was so good! All in all, we already have reservations to go back for their next menu. Stay tuned to see if quality sustains!
(5)Maxie H.
This has to be one of the best experiences I've ever had. My fiancé and I came to Intro during the James Beard Foundation Dinner Series. The ambiance of this restaurant is so unique. The service was also on par with the amazing food. We were absolutely mesmerized by each dish. Each dish was uniquely created by a different chef. One of the best experiences about this dinner was that the server would describe each dish as we were served - just like in Top Chef! Chef CJ even came out to serve us his dish. He's super tall! I highly recommend trying out this restaurant! It's a little on the pricey side, but you won't regret it!
(5)A L.
This was our first visit to intro and we loved Chef Aaron Martinez's menu. It was exactly how and what I like to eat -- each course was balanced & refined, yet deeply flavorful, and at the perfect level of seasoning. The portion size was exactly right and so were the number of courses (I opted for the abbreviated 4-course menu and added the abalone course, my husband had the regular 6-course menu -- the entire meal was about 2.5 hours). Service was also terrific -- friendly, natural, and knowledgeable. Pacing was spot-on. Room was open and comfortable, and the chairs (we were in the lounge-y Paola Lenti husk chairs) were oh-so-comfortable. Simply a wonderful evening.
(5)Frank N.
I came here this week after a long wait. My original reservations were for mid April with CJ and Brooke but sadly couldn't make it. From the beginning, the place isn't very well advertised from the street and I had to ask a doorman where it was. But, that is the only thing I could find wrong. We were treated with great customer service and couldn't be more happy with the whole experience. Not sure how a rotating chef concept would work out but over the next few rotations, I'll be back to see how it all comes together. The decor is not what I expected with a "western taxidermy" kind of feel. I like it! The large stuffed bear and not-excessive head mounts gave it a rustic yet upscale feel. The menu itself was exciting and different and I was able to try some ingredients that I was really excited to try. The first course Oyster was fresh and tasty but it left me craving for more! The next course of Foie Gras tart was just amazingly beautiful and I knew that things were going to be good. The Pike Boudin was probably my favorite and it just came together perfectly. The next dish was the Roasted Poularde, Lobster, and Morcilla and was absolutely amazing. This was my first experience eating a blood sausage and the the name Morcilla was a much better name but very cool how it looked like a dessert but meat! The Roasted Hay Custard was interesting as the fresh creme and maple syrup on top was top notch, the custard itself had an interesting smoky hay taste. It was creative and definitely had a strong flavor. Finally, the dessert of Tea Baba was incredible. The flavors that came from that blew me away! We had a great experience here and look forward to seeing the future creations and concept of this restaurant.
(5)Elizabeth E.
So I had never dined at L20 but I have to imagine this is a bit less stuffy and a bit more fun and vibrant. CJ Jacobson clearly had a lot of fun putting together the menu & the indoor decor. I'm under the impression that each 3 months the restaurant will turn over to a new chef which will allow for new menus & new decor? Looking forward to what next quarter holds too! For "Fru Fru" food this was pretty stinking good. I've dined at Next & 42 grams in Chicago, Benu in SF, Park Avenue Spring in NYC and this is up there with the top rankers. First off you will leave feeling FULL. So you can breathe a sigh of relief. It was 5 courses with a wine paring and we opted for an additional 6th course and were in and out of there in about 2.5 hours. The wait staff is super laid back, very friendly - there is nothing up tight about this place. Now for the food... They bring bread. Bread and butter. Locally sourced if you're into that sort of cuisine. What fancy restuarnts bring bread and butter? This one! We started with the fluke - probably about 5-6 pieces on the plate, drenched in a fresh green sauce - radishes and really really green avocado. Hinting to CJ's California roots! Not fishy at all for those who are not fish fans. The next two courses were great for folks who have been freezing their butts off in Chicago recently: both warm & almost like a comfort food. The potato dish is unlike anything I've ever had & was probably my favorite dish of the night. Crispy chicken skins and potatoes, what more could one ask for? Next was the wanna-be Ramen dish. Ramen is so in right now - the new cupcake, the new donuts, the new cro-nut, you've got RAMEN. Even with a little quail egg on top - so warm and delish. Could have eaten an entire over-sized bowl of this. Then we got our surprise 6th course which was a truffled grits dish with pomegranates and popcorn - say what? don't ask but just know that one order of it was more than enough for 6 of us to each have a substantial bite. Then we went onto our main course - lobster. This was delicious don't get me wrong but nothing that exciting about it. Also the silverware made the lobster really hard to cut, I noticed everyone at our table having a bit of trouble with this. CJ, can we get better knives? IMO this dish could be jazzed up just a bit. But the portion is generous and it is lobster, so no real complaints. Finally dessert - it was like Italian ice with chocolate ganache bites and milk chocolate ice cream - big portion and yummy. Now I didn't mention the wine pairing that we did, we opted for the more expensive of the two. It was great! I'm not a wine-o so I am not sure I would have been able to tell the difference between the lower option & the higher option. The lower one did have beer included and I'm glad our was wine only (and champagne :)) I would certainly go back - love that it's Lettuce Entertain You too - great opp to burn through some points!!
(5)Kateryna G.
The food: 4.5/5. We did Aaron Martinez' menu. The meal started with some kind of basil peach palette cleanser, which was nice and refreshing, but it also had a very strong taste. The first course was cured salmon with dill sauce, which was very good sans mustard ice cream. The second course was tomato and summer melon with cured ham. It was delightful as sweet tomato, refreshing melon and salty ham paired perfectly. The next course was stripped bass, which was cooked to perfection. Rib-eye was my least favorite part of the meal as I'm not much of a red meat eater, but my cut was on the fattier side. The desert courses were great. I generally don't care much for sorbets as I find their grainy texture unpleasant, but theirs were perfectly smooth, almost the consistency of gelato. Lemon-thyme sorbet in chamomile soda was to die for as the bubbly texture of soda paired amazingly with melting sorbet. Strawberry sorbet was very pleasant also, but I almost wish the almonds were toasted. We didn't do the wine pairing, but I wish they had put more creativity and thought into their cocktail menu, as that was sadly mediocre. The service: 4.5/5. The meal was perfectly timed and the service was pleasant. However, their decor is very confusing and doesn't make for an intimate atmosphere. Overall: 4.5/5. A thoroughly enjoyable dining experience and I'd gladly come back to check out other chefs in residence.
(5)Jeff B.
I really enjoyed the dining experience at Intro. The whole concept is just a neat idea. So, I guess the reviews will, after a while, be of different executive chefs. This review is for CJ Jacobson's idea of a walk in the woods. The lighting and ambiance were inviting. Not too bright but also not so dark you couldn't see anything. The service was fantastic the whole evening. We stayed for about three and a half hours and brought our own wine for the evening. The food was interesting with great flavor combinations. It definitely had our table of six talking about the different tastes. CJ came out a few times to introduce some of the courses and to generally greet the customers. It was a great evening.
(5)Chanel M.
My one star is solely based on my experience with the management/company. It's clear to me that these people care more about big spenders and those who they find more important to them than their average 2 top. Does not surprise me one bit that this would happen. I don't know about everyone else that has dined here or plans to dine here, but buying tickets to anything that is non refundable 3 weeks in advance is a big deal. For a dinner that costs you just about $300 you would think you matter. For my boyfriend's SURPRISE birthday dinner I decided to give this a shot and book 3 weeks in advance, after sorting through both mine and his busy work schedule we settled on a date of 4/21 at 8:30 pm. Simple enough because this date had been available for at least a month before I booked. Plenty of time to catch any errors. I got a phone call from Jennifer who informed me that this company did not update their system and I would have to give up my reservation to accommodate the buy out they had reserved for my date and time. Unfortunately I do not have free time available that accommodates this buy out. It takes planning when you get tickets to something! Also I mentioned to her that it is a surprise for a birthday, not something that happens every day. She informed me I can reschedule some time next week. Non nonchalantly! After having to work around a closing and let my boyfriend know we had to change the date (with out me giving away what was going on) We settled on the next night at the same time. After explaining to her how I felt pretty bad as a paying customer she assured me that we would be taken "really good care of" I guess to Lettuce Entertain You, taking really good care of a paying customer who accommodates someone more worth their while is giving them a spoonful of sorbet, to thank us for the flexibility! No exaggeration. Thanks, I feel so much better and that you truly care about the people who came to your restaurant, paid in advanced and was told to figure out a different day after YOU messed up. Nice! I know I'm only one customer and the management won't care. I would expect a better way to conduct business from a company like this. Of course you get big name clients, or buy outs and it's a priority to take care of them. However, it's the average day to day customers that matter as well. ***On the plus side, food was fantastic!!
(1)Karla B.
Beyond impressed. I went for the french menu of Erik Anderson. Foie gras tart. And Iberian Ham with a homemade whipped butter. Delish. Period. Do it. Making reservations for the next chef now....
(5)Selissa M.
Being a big fan of top chef and lettuce entertain you restaurants (worked at one for 6 years), I was very excited to hear about this project and purchased tickets right away. I was a little nervous about the whole ticket system, especially when I realized we accidently booked a day that we already had previous plans. I emailed the staff and they were able to switch the reso to another day, no problem. Awesome! Day of our reservation, they called to confirm and offered us to come in an hour earlier if we wanted, as they had openings. We decided to do this, and they didn't charge me more--ticket prices depend on time of reso and the late time we chose was the cheapest ticket. Inside, the vibe is similar to that of recently closed l2o (rip), with some minor changes to add to the foraging theme of CJ's menu. Service is attentive enough but you don't feel like you're constantly being bothered. All servers seemed to be pretty knowledgeable of the menu and beverage pairing. I opted for the cheaper ($30) beverage pairing. Def recommend it. Food was great and inventive. It's hard to pick a favorite dish because they all stood out. Maybe the Ramen course or the lobster. But really they were all delicious. We left feeling quite full and satisfied. Best part is that CJ was walking around the dining room, delivering food, checking in on everyone, taking photos. Really nice guy! All in all great experience and pretty affordable, if you book on the right date and time. Looking forward to see who will be there next!
(5)Natalie J.
I brought clients to Intro during the James Beard week, and a couple months later, they are still talking about it! They call it a "once-in-a-lifetime dinner." What a fantastic meal and experience! Wendy was our server and rocked it! Wendy showcased extensive knowledge of the menu, and food in general. She did a great job giving us some background on the chef, restaurant, and courses, but without interrupting our conversation. She also took our group through the kitchen, which everyone really enjoyed. The space is lovely, and a rotating chef/menu is such a fun concept! You really feel taken care of here. I heard about Intro through word of mouth- I don't think I have seen a single advertisement or press release in regards to the restaurant, which is too bad! I work with colleges and clients who dine out often, and many of them have never heard of Intro. Hope there is a push to get the word out.
(5)Scott R.
We had previously greatly enjoyed CJ's menu, accompanying wine and even the music seemed in sync; Mr. Anderson's (earlier this week) not so much. The oyster starter was Alinea size (too damn small) though the flavors were good. We have no complaints with the Foie Gras second - a good mix of flavors accompanied the silky smooth foie gras in a pie shell - yummy. Eric chose to shuffle out a different fish course than advertised: a cold smoked fish with a variety of flavor accompaniments; mildly disappointing based on the online description of the course, but still quite flavorful. Then, he switched out the main course going instead with a Rib Eye in a truffle sauce accompanied by some vegetables; the dish was flavorful but short on truffles and certainly lacked the imagination of the course he had previously been serving.The final two courses, a pre-dessert and dessert, suffered from the fact that they were texturally quite similar; different flavors but it was like having two puddings. I can't see a reason for it. The music was an enigma; the menu listed about 6 people who helped plan that but they must have gotten into a wrestling match over the turntable - the music had no theme and jumped all over unpleasantly. There were 3 options including a ridiculous Iberian Ham course for $50.00, the attraction for which was that it included bread which otherwise did not make an appearance in the meal. Wines by the glass were uniformly good; with this menu I'm glad I didn't do the matching wine list. Service was okay. 4 Stars because despite everything the food was good, but a let down after CJ.
(4)Katie P.
This was my intro (pun intended) into frou frou food, and it was absolutely fantastic. Like nothing i've experienced before. Really welcoming environment for diners like myself and my boo who do not generally dine at top chef style restaurants. I got to sit on a couch for dinner, so that was the first win. The amous bouche (however you spell that) was already in the middle of the table, disguised as a centerpiece. Beautiful, and delicious! The meringue melted instantly in my mouth. We decided to do the beer and wine pairing and started with a cocktail. The cocktails... wow! I had the juice and cava cocktail, I could drink that all day everyday, it was so refreshing and light. All five course were incredibly unique, but at the same time worked together beautifully as a meal. I would love to pick a favorite but they were all really good. The rice potatoes with crispy chicken skin, which the waitress described as a "hug in a bowl", were the perfect winter comfort food, and the fluke with avocado and douglas fir was a beautiful first course. But the dessert! Oooh it was amazing. The tartness of the kambucha foam in contrast with the creaminess of the chocolate ice cream, rich chocolate chunks, and salty nutty sauce... oh man. Every member of the staff was friendly and knowledgeable, including CJ! He was constantly out in the dining room helping to present food. He and his excellent team really sold all the dishes. A meal to remember, for sure.
(5)John B.
Sadly, it took a while for my wife and I to get to Intro. But, so glad we did because it was 5-star end-to-end. When a restaurant can rock the food, the ambiance AND the service - they're doing something special. Intro certainly did that. The welcome when our group of 4 arrived was genuine and gracious. The cocktails while we waited (briefly) for our table were anything but an after-thought - they're prepared in the kitchen with the same care as the food (try the Black Top Hat for an inventive trip to Mumbai). The service was terrific (thanks, Tory). And, last but certainly not least, the food was as good as I've had in a long time. Highlights at the table were the oyster + gin (it rocked), the foie gras tart and the caviar and bone marrow (all I can say is "wow"). Based on the positive feedback i heard about CJ and our experience with Erik Andersen's stint, I'd say that the rotating chef concept is off to a flying start. We're looking forward to Chef Martinez's stamp on things in Chicago.
(5)K E.
Simply superb, best tasting menu and wine pairings that I've ever had. Don't miss this place.
(5)Jason A.
Its a bit depressing walking into this huge space that use to be the magnificent L20. Still a nice atmosphere that's big, open and a fun mixture of rustic and modern. Service was good, and knowledgable about the menu. The meal pace was too fast and forced. I really like the concept as it will allow chef's we couldn't see without traveling the world, even more so than Next. However, like Next I was beyond disappointed the experience. I think both restaurants suffer from the same fatal flaw, by the time they get what their pop up to the point its functioning at a high level, they change menus, chefs or concepts, never honing in on something spectacular settling for middling. The failure of Intro was boring, uninspiring good, that was improperly executed. I heard rave reviews from several sources. I'm left to wonder if CJ was thinking about his next stop as he's on his way out of town. The original menu they posted looked and sounded excellent. I think its a total failure to be in town for 3 months and change the menu over except for one dish, the fluke. I wanted the original menu not the mess I got last night. Additionally, I was told by other diners there were add ons to the menu, but we had none listed. Its as if they ran out of food after 3 months, didn't order more and mailed it in. I can forgive a menu change of something I wouldn't have ordered or gone to originally, if the food was good, alas it wasn't. Every dish we had was over seasoned and over salted, a literal salt bomb that left dehydrated. The worst offender was the chewy steak, yes chewy. Accompanied by olives which add even more salt and it became a wannabe Italian mess. Neither my wife or I even finished this dish. The two fish dishes were ok, but forgettable; the fir infused sauce was a nice surprise and did give me something new. Dessert was lackluster besides the juniper snow. Lastly, the wine pairings were pedestrian. The New Mexico brut, yes New Mexico was ok. The rest were a combination of poor pairings and horrible wine. One included a Terlato, really, give me what my mother in law drinks at a surcharge. The last wine, at dessert was so sweet it wasn't even remotely drinkable. The sommelier needs to re-think these choices. Very frustrating for the price, this was easily the worst fine dining meal I've had in years.
(1)Liane S.
Chef Erik's background and reputation lured us in to try his tasting menu. From the foie gras tart to creatively using Hay to infuse custard in an egg shell presentation, to cold smoked trout...everything was decadent and delicious. Well done! We loved it!
(5)Nicole M.
After reading the other reviews, I feel like I dined at a completely different restaurant. I was super excited when I heard about the concept and the chef! I rushed to buy tickets for my group at the peak time of a Saturday night. Unfortunately,the experience left me underwhelmed. The food was certainly good, but a course of mashed potatoes left me unimpressed. Yes, there was a delicious fried chicken skin in it, but it was still a bowl of mashed potatoes. I'm terribly disappointed that ramen wasn't offered as an extra course after hearing (and seeing) all about it. We saw the popcorn circulating to other tables, but weren't offered any or any opportunities for extra courses. We had purchased the wine pairing with our meal. I was disappointed that one of the pairings was beer. The pairings didn't have a single red wine included which left my group asking "why??". The service was competent, but it felt distracted. As if they were rushing through our service to get to another table. That was validated when the sturgeon course was deposited and no one arrived to explain it. We looked around for a minute or so assuming someone was on their way. We eventually gave up on the wait. I wish I'd had the experience of other diners and walked away loving every minute of it!
(3)Kristine C.
A must try, checking out a new highly acclaimed place in a formerly respected restaurant. We were not fans of L20, but I am interested and love Intro's concept. I absolutely love it. The Chef has a thing currently for Douglas Fur (perfect for a Walk in the Woods). It is really interesting in drinks and as a sauce. Four of us dined on a Tuesday night. Rather quiet until about 8 p.m. The restaurant did fill up and actually was a bit loud at times. As a table we opted for the additional dish of risotto with truffle. If you read the rest of my reviews, you know I cannot pass up truffle and truffle makes everything taste yummy! No acceptation with the risotto accompanied with popcorn. If you have been to South American you know why popcorn was included. It was a great idea. I was not a fan of the feature meat dish on the menu. I feel if you are going to do meat, it needs to be a cut and prepared in a way that everyone will enjoy. I am a meat eater, but not as much as other, pretty picky and do not know my cuts. This cut was a bit too fatty for me. It says NY Strip steak, maybe I had a random gross cut, but not what I was expecting from Chef JC. (who is super tall, by the way!). We were really excited he made the rounds and was coming to serve the tables. Other than the grits, I did enjoy the Fluke. A sashimi style with some crunch. I ate it too fast and wished I had more as I watched the others at my table savor theirs. We left full and content. It was nice, but not over the top. I felt it was more welcoming and laid back than it's predecessor. I would love to try move concepts of Chef JC as well as other chefs who will make an appearance at Intro.
(3)Eric F.
Came here last Saturday for Dinner. Ordered the tasting menu with wine pairing Highlights: Fois Gras Tart --Amazing Smoked Salmon--Amazing Waygu Beef (upgraded) Ribeye--Best beef of my life Aaron was our server and was very knowledgeable and answered all our questions. We were visiting Chicago and will definately return to this restaurant. Overall it was a really good value for the food that you get
(5)Brian C.
The newest Lettuce Entertain You concept in the previous L2O space was just about as good as it gets. A few small hiccups but overall a fantastic experience. Food was excellent with big flavors - the only thing I wouldn't do again is the added course of Grits & Truffles which had decent flavor but was overloaded with butter and also wasn't presented ideally with the truffles already added in the kitchen and arriving soggy rather than shaved at the table. The five prix fixe courses are just about right in terms of food quantity and you'll leave satisfied but definitely not overwhelmingly full. Wine pairings were also just about perfect (go with the premium pairing for the extra $20, it's worth it) and most were lower alcohol which is also great so you don't leave completely intoxicated. And of course with his Top Chef fame C.J. Jacobson spends most of his night in the front of house schmoozing with each table at least once throughout the night. Some tables also get invited into the kitchen for a quick visit with the chef and added course - in our case it was falafel. The multi-person service had some flaws but otherwise most everything was a true fine dining experience that runs like clockwork. 90-ish minutes per table is clearly the target and they turn & burn without making it feel too rushed. The other amazing thing about Intro is how low their food cost appears yet how great the food tastes - if you really look at the ingredients most dishes have an extremely low food cost for a fine dining environment yet the kitchen does such a great job with everything you hardly realize it. Fine with me, after all there are a huge number of staff who need to get paid here plus the mother ship so if you can do it well on a budget then great for you. Well done!
(5)Jillian P.
I dined last night with a party of 3 for chef Erik Anderson's menu.The food was phenomenal. The foie gras tart was one of the best dishes I've had in awhile, perfect flavor combinations. We did add the supplemental caviar dish, if you're into caviar, definitely order it. The courses came out with good timing. And were explained but not overly explained. As for the service, I have to assume they've heard some of the feedback from diners and worked to fix it. The first few days of any restaurant (which with a new chef essentially this is each time it rotates), you cannot expect to have 100% service. The key to going early is to know you are a guinea pig and speak up if you have an issue. If they they don't help with your problem, then fault them for it. Sure, you're still paying for it but you have to give them a chance to work out a few kinks. Last night the service was outstanding, from being greeted, to promptness and attention and friendliness of our waitress. They did a great job. And the decor is great, animal style. And the music is great, different from other restaurants similar to this. As its music you actually want to hear. The one caveat, but not worth docking a star for, is the automatic 20% gratuity should be for the food courses only. The gratuity add on for drinks should be less. $250 of our bill was wine and I think $50 for tip on that is a bit much. They should figure out a flat fee gratuity and do that instead.
(5)Nathan S.
Great food, which everyone else can talk about... I want to compliment the soundtrack/playlist, which was supposedly curated by the Chef: Destroyer, David Bowie, Pavement, Built To Spill, Joy Division, Misfits / Danzig (points subtracted for whoever on staff fast-forwarded through 'Mother' -- denied!!!), Michael McDonald, etc. Bravissimo!!!
(4)Sara M.
Ticket systems are a bit new to me but I can already say that I'm a big fan. Intro is a new restaurant that features a rotating chef every few months. For $65 - we opted for a Tuesday night taster menu by Top Chef's CJ Jacobson. Top Chef? Taster Menu? Decent predetermined price? I'M IN. I cannot say enough wonderful things about this experience. I would gladly pay $65 each time if this is what I was guaranteed for each rotating chef. If you're a Top Chef lover like I am- you'll whole heartedly appreciate the fact that CJ himself is out of the floor, serving dishes, and explaining his thoughts and concepts behind them. ::Squeals and snaps picture of CJ:: The service was wonderful and attentive. And the food? Oh let me tell you, a Top Chef contender will not steer you wrong. Buttered poached lobster, fried chicken skins over potatoes, oxtail ramen, oh my. We opted to spend a little extra and add a cheesy grits course and $30 alcohol pairing which wonderfully included both wine from CJ's home town and local Chicago beer. This experience was well worth the price. I've paid far more for far less. Intro is a wonderful atmosphere allowing chefs to be creative and showcase what truly inspires them....... and I cannot wait to see what's next.
(5)Susan M.
3/13/15 We had a group of 6 and loved it! Chef CJ has a creative fun menu and we loved having him visit the table. Service was fabulous, our waiter was Aaron and he did a err if job. The experience was fun. We didn't feel rushed- but it was not lingering either. The BIG disappointment is the wine pairings. We did the $50 which felt like a waste. ours were very small- maybe 2 oz each and included a Terlato Pinot Grigio. We wished we had brought our own. It added a huge expense to the bill that was not worth it. I understand they change the specials each night. They offered a Grits side that was $40 and we decided to pass and an upgrade to Wagu beef that we also passed on. The Amuse of the evening was incredible and fun- truly playful on the palate. The fish courses were my favorite. Most loved the potatoes with crispy chicken skin. The beef course was very nice and the desert playful mix of sweet and savory, We look forward to trying the next chef- and love the concept- but will bring our own wine.
(4)neesha d.
What a meal! Went for s special birthday dinner expecting just one chef's creations but lucky enough to be there for an all star team! If you can try to get there before the 9th before it ends. Each dish is so full of diverse flavors- hard to pick a favorite but possibly the parsnip dish from the chef from Rhode Island- outstanding! The wine pairings were perfect as well. The staff is so nice and welcoming and our server was so great- as big of a food lover as we are! Love it.
(5)Megan K.
Excellent addition to the Chicago food scene. My husband and I dined there on February 13th, a packed pre-Valentines evening. The food was exceptional and the service was warm and approachable. The former L2O space is warm and cozy. We started with an amuse of merangues and pressed juice, which were artistically presented and refreshing. The first course was a fluke with avocado, douglas fir and radish. It was light and refreshing and perfect. The potato dish following included fried chicken skin and tasted like chicago on a plate, very filling! The oxtail ramen was presented with a foraged broth and rutabega ramen noodles. It was rich and delicious on a cold night! We opted for the supplemental courses as well as the five on the prix fixe menu, so our oxtail ramen was followed by lamb with crispy lentils and truffled grits with pickled pomegranate arils. Both delicious and I had never had anything like the crispy lentils before. The lobster with black trumpet mushrooms was overcooked for my taste and they immediately offered to make another one for me (I declined because I was quite full by that point)! Two sweet courses ended the meal. The first was an absolutely incredible off-menu hay ice cream with a welcome reappearance of the crispy lentils and a preserved cherry with a vinegar sauce. Another stand out dish! The final course was a milk chocolate ice cream with a housemade juniper and kombucha snow with a sunflower praline and chocolate ganache cubes. All in all a spectacular meal with a few service hiccups that were graciously and immediately remedied. Intro is new but absolutely worth a try, no need to hesitate if you are waiting for them to iron out the kinks, they're operating at a very high level already!
(5)Kim V.
OK- we don't watch Top Chef and we're new to the whole ticket-restaurant thing, but a dear friend called the minute tickets were available online and suggested we go. Sounded intriguing. So tickets were secured and we eagerly awaited for our date to arrive-the four of us drove down to Lincoln Park from the south 'burbs and it was so worth the trip! Chef CJ's food is just wonderful- so very pretty to look at and evocative to taste. More eloquent people than I have already described the menu very well. My three companions had the excellent wine pairing. As the evening's designated driver, I nursed one glass of a nice Willamette chardonnay and the non-alcoholic elderflower cocktail- delicious. Chef CJ worked the room, serving and talking about his food and just chatting with everyone- he must have walked miles between the kitchen and the beautiful dining room. What really made the evening so memorable was the excellent staff. We were treated so well and warmly. Our servers were attentive, friendly and not in the least intrusive. We never felt rushed, nor did we have any awkward gaps between dishes- a rare accomplishment. Someone overheard me praise the taste of the dregs of my husband's Manhattan cocktail- like magic, a small sample drink was brought to me by the mixologist who'd concocted it. After we finished the delicious dessert we were given a tour of the kitchen by the Sue, the general manager- such a special treat and the kitchen is amazing and the people there work so very hard. Back at our table glasses of the mixologist's house-made tonic waited- a surprise and a great way to end a special night. I'd give six stars if I could and can't wait to see what the future brings to Intro!
(5)Amelia Z.
This review is long over due! My friend and I went mid- Feb to try out CJ's menu and it was an absolute delight. It looks like some of the staff had carried over from L20 so the service was so on point. CJ came out for a couple of the dishes as well and was very personable (and even taller than I thought..). This was one of those menus that even with the beverage pairing and all the food (we added on the grits-- best decision). we felt not overly fed, but more importantly very satisfied. One of my favorite dishes was the "ramen" (I'm forgetting it now because I don't think it's on the current menu..) and it was paired with a beer-- and it was a perfect pair! My only regret is that I didn't make it back a second time to see how the menu evolved. Look forward to trying Girasol next time I'm in LA!
(4)Nhi N.
Fantastic, creative food! The most fun was the juice pairing - the juices were spot on, creative, and often refreshing. I haven't had such fun food in a while! Too bad it's a rotating chef concept because I would definitely go back for CJ's menu!
(5)Adam K.
Terrible service, and they put 20% tip on for our party of three. I went there the other night, Erik Anderson was the chef. The food was good, with small but tasty portions. However, the hostess was extremely rude and they added 20% tip.
(1)Van D.
Very interested in the concept (rotating chefs every few months) of this restaurant. Tried it this past week and it was a great experience. CJ Jacobsen is the current chef and does a great job with the meal. There are elements of foraging but they don't get too crazy. Its a 5 course meal for $75 (thursday night price). Amount of food (for me) was appropriate. Did not leave restaurant too full or hungry. Service was very friendly. Its a great way to try an upscale meal without breaking the bank
(5)Arpan P.
Great service. Food was decent, but nothing overwhelming. Plus, I had called in advance to let them know about my gf's birthday and they forgot to celebrate with us. The wait staff was a bit unorganized in that they brought us someone else's course after we had already finished that course on the rotation. Not a big deal, but would expect more for the hoopla.
(3)Linda G.
Wonderful concept with rotating chefs. We have been to Intro three times since it has opened. Once with Chef CJ and twice Chef Erik Anderson. The price point is very approachable and the experience gives you a nice Introduction to their work. I am looking forward to seeing who is cooking at Intro for each incarnation!
(5)Teresa L.
We ate at Intro Chicago on Tuesday, May 26th. It was a special occasion and my date and I were very disappointed in the meal. There were bits of crab shell in one of my courses and we both found the hay custard to be inedible. We were finished with this course after that one bite. However, we did watch other unsuspecting customers as they took their first bite into the custard. We noted the expressions of aversion and the quick sips of drinks immediately thereafter. It was interesting to note that many suffered through at least a few bites of this course. In the end we can say that we laughed a lot in spite of it all. I guess the old saying rings true, "Hay is for horses" and somebody should let chef Erik Anderson know.
(1)Joe J.
We were very excited to try the Lettuce concept restaurant while celebrating a 46th birthday. We were underwhelmed. From the hostess who greeted us at the door, to the servers, etc., there seemed to be a lack of enthusiasm for their endeavor. The ambiance was comfortable and surprisingly casual. Not quite as intimate as I would have liked. The meal opened with the chef's "muse", which was a shot glass of sorbet, fish roe, amongst other ingredients. The idea was there, but the flavors just didn't work together. The standout dish came next: the fluke with avocado, radish, and Douglas fir... a masterfully flavorful arrangement. The asparagus was average, as was the King salmon, and the NY strip finale was good, but nothing that wowed us. The Kombucha and juniper snow dessert was tasty, but, again, nothing extraordinary. Although we weren't expecting Alinea at these lower prices, we were expecting more. Even the $30 wine pairing was disappointing. All of the offerings were extremely dry, with little fruit or floral overtones until the after dinner wine. They should have paired a cabernet with the beef instead of the substandard "Shady Character" porter. I didn't have a problem with the idea of pairing a porter, just make it a good porter. In the end, they definitely need to work out some kinks, but at least give us a meal to thrill us.
(3)Lauren G.
Intro was initially for us the end. We had great hopes for dinner at Intro with chef Erik Andeson, and while his food was excellent the service ruined the experience. Since dining there though I will say management has stepped up to talk about the experience and is passionate around improving their operations.
(3)Tek C.
Okay so Intro has built up quite a bit of hype prior to its opening and after having dinner there a couple of nights ago, I can say that the hype has been met! For those that aren't familiar, Intro has this pretty clever concept where the chef, menu, and interior decor will change/rotate every 3 months! To kick off the opening, Intro has brought in Chef CJ Jacobson! The man is brilliant in the kitchen and each of his 5 courses were just a delight! I won't get into the menu in detail because you must go and taste it for yourself but I will say this....one of the courses with potatos and chicken skins was my absolute favorite. I loved the way the potatoes were prepared and the chicken skins were crisped perfectly. While that was the highlight of the menu for me, the entire meal was incredible. The man, CJ himself even came out to greet our table and tell us about some of his courses! I think it's fair to say that you can expect the same during your visit. Such a cool guy. During the dinner, I opted to order drinks a la carte as opposed to the pairings and I'm glad I did. Their Manhattan was delicious! I had to have ordered about 4 of them. The interior itself was gorgeous too. The layout was very welcoming and cozy. The space was dimly lit (not too dim) by these cute stringed bulbs hanging from the center of the ceiling intertwined with sections of volleyball nets (homage to CJ's volleyball past). Overall, the atmosphere, food, and service were amazing and I thoroughly enjoyed my dining experience as did the rest of my group. I have every intention of going back before CJ's rotation is over and I'm excited to see who Intro brings in next!
(5)