Dirk Flanigan

The Gage

Location 24 S. Michigan Avenue Chicago, IL60603

Reservations 312.372.4243

The Gage’s Executive Chef Dirk Flanigan has garnered local and national accolades for his creative, contemporary American cuisine. Having established a loyal following from his previous tenures at Blue Water Grill, Meritage and Echo, Chef Flanigan has continued to delight patrons with his rustic, yet refined fare, combining fresh ingredients with an aggressive attention to detail.

Chef Flanigan’s menu, paired with a carefully curated libations list, along with the incomparable vintage location across from Millennium Park, have established The Gage as a local favorite, whether it is for cocktails and bar snacks after work, pre-symphony dinner, weekend brunch or private events.

Watch Dirk Flanigan

Smoked Haddock Cake

Ingredients

12 oz. smoked haddock—grilled, skin and bones removed

6 oz. baked Yukon Gold potatoes—skin removed, grated

3 tablespoons celery brunoise—sautéed

1 tablespoons shallot—finely chopped, sautéed

2 garlic cloves, chopped

1/2 teaspoon Italian parsley, chopped

1 teaspoon fresh thyme leaves

4 cups bread crumbs (one cup for mixture—3 cups for breading cakes)

2 eggs, beaten

pinch crushed chili

zest of 1 lemon

salt and pepper to taste

1 head frisée, washed and snipped

1 teaspoon lemon oil

1 oz. Sevruga caviar

Lemon Crème Fraîche

lemon zest

crème fraîche

salt and pepper

Method

1) Break haddock into small flakes and reserve. 2) Combine all ingredients into grated baked potato—gently fold in flaked haddock. 3) Form tight (but not smashed) cakes in a 2 inch ring mold on top of bread crumbs. 4) Brown haddock cakes in butter.

To Serve

Garnish plate with lemon tossed frisée, quenelle of caviar and lemon crème fraîche.