Cary Taylor

Chaise Lounge

Location 1840 W. North Avenue Chicago, IL 60622

Reservations 312.342.1840

Combining a little of his southern roots with an education in some of Chicago’s finest kitchens, Chef Cary Taylor brings new culinary life to Bucktown’s most breathtaking lounge. Chef Taylor melds the lessons learned at Avenues, Blackbird and Ambria to create a refined upscale casual dining experience at Chaise Lounge.

Chaise Lounge offers a see-and-be-seen patio, a dining room with garage doors that open up the whole space and an unmatched rooftop lounge perfect for a night out with friends or private parties. The restaurant offers creative contemporary American cuisine with vibrant presentations and comforting flavors sure to please every palate.

Watch Cary Taylor

Pan Roasted Alaskan Halibut with Jamon Serrano, Haricot Verts, Red Pearl Onions, Lemon Vinaigrette

Ingredients

4 6 oz. Alaskan halibut fillets

1 lb. French green beans, trimmed

1 tablespoon extra virgin olive oil

1 garlic clove, crushed

12 red pearl onions, peeled

1 cup cherry tomatoes, quartered

1 sprig fresh thyme

2 oz. thinly sliced jamon serrano

1/4 cup fresh lemon juice

1 cup extra virgin olive oil

salt and pepper

Method

1) Season halibut on both sides with salt and pepper and sear in grape seed oil over
medium-high heat until brown on one side. Using a spatula, flip fish onto other side and place entire pan in a 450 degree F oven for 4 minutes. 2) While the fish roasts, in a large pot of boiling, salted water, blanch green beans until al dente. 3) Heat olive oil in a large pan and sauté the garlic cloves until fragrant. 4) Add onions and sauté until slightly browned. 5) Add the tomatoes and cook until they begin to release juices. 6) Add thyme and cook until fragrant. 7) Mix in pieces of jamon and green beans.

To Serve

Divide the vegetable mixture between four plates, top with a piece of fish, whisk the lemon and oil together and add salt and pepper to taste. Spoon vinaigrette over each fish piece and serve.