Known in Chicago's dining scene for chef Thomas Lents' elaborately-themed tasting menus, two-Michelin-starred Sixteen's current menu is a figurative study of agriculture. 16 courses are laid out in the restaurant on the sixteenth floor of the Trump Hotel, broken into four sections: The Farm, The Sea, The Ranch, and The Orchard and Dairy and The Trade. Check out the video of the entire meal in just 60 seconds above beginning with a physical menu (details below) made of edible snacks in a seed box.
The Farm: Revisiting American Agriculture Once the herald of spring, now an everyday commodity
The first of mulitple "Gifts from the Kitchen" courses showcase asparagus, with the incredibly seasonal and elusive white asparagus served alongside a soup made from the ubiquitous green variety.
- Veiled Green and White Asparagus with Blood Orange and Curry -
- Comté Flan with Chive Flowers, Morels, and Asparagus Soup -
Subsequent courses pay homage to Dan Barber and Sean Brock, notable chefs advocating for sustainable and heirloom agriculture. Diners selecting from:
- The Third Plate: Barley Porridge, Escargot, Mustard Greens and Juice -
- The Revival of Lost Varietals: Carolina Gold Rice Congee, Sorghum, and Country Ham -
The Sea: A Once Teeming Ocean
For the second section, courses represent various methods of aqua farming and sourcing, reflecting on the impact of aggressive farming pratices as well as the increase of sustainable aquafarming.
Gift courses include:
- Abalone, Dulse, Sea Grape, and Dashi -
- Potato Soufflé with Sturgeon and its Caviar -
Course options include:
- By Hook, Line, and Quota: Wild King Salmon, Crushed Favas, Fava Leaves, and Shiso -
- Advancing the Aquaculture: Loup de Mer in Whey, Wild Dill and Fennel, Clam, and Parsley, Horseradish Emulsion
The Ranch: Weighing the Cost of What’s for Dinner
With American palates focused on ranch animals as the main source of protein, the courses in this section explore the impact of this affinity and the result of farming at an exponential rate.
Gift courses include:
- Smoked Squab with Sour Cherry and Sorrel -
Course options include:
- A Costly Convenience: Grass-fed, Dry-Aged Beef Ribeye, Fermented Ramps, Sprouting Alliums -
- A Demand that can Drive Change: Porcelet, Roast Brined Carrot, Buttermilk, and Ferns -
The Orchard and Dairy
Crafted by Executive Pastry Chef Aya Fukai, the dessert portion of the menu begins with gift courses that highlight the importance of following the seasonality of fruits for both farming and nutritional benefits.
Preserving to Extend the Fruits of the Season:
- Mandarin and Avocado Sorbet with Freeze Dried Mandarin -
- Pistachio and Yogurt Cake with Blueberry and Lavender Jam -
A Choice in How We Find Nutritional Value:
- Crème Fraiche Panacotta with Rhubarb Compote and Buttermilk Chip -
- Toasted Milk and Strawberry Ice Cream, Poppy Seed Sable with Fresh Anise Hyssop -
The Trade: Promotion of Equity in Partnership
The main dessert courses examine the growing utilization of free-trade practices and presentation techniques, centered on the ingredients of coffee and chocolate.
Coffee: A Brighter Future from Bean to Cup
- Pineapple, Verbena Mousse, Coffee Jelly, and Salted Caramel -
Chocolate: Addressing a Bitter/Sweet History
- Chocolate Cremeaux with Sesame Cake, Blackberry, and Sudachi -
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