Graham Elliot Bowles

graham elliot

Location 217 W. Huron Street Chicago, IL 60610

Reservations 312.624.9975

graham elliot, located in an 19th century printing warehouse in the River North Gallery District of Chicago, will be the city’s first bistronomic restaurant, juxtaposing the four-star cuisine of Chef Graham Elliot Bowles, a three time James Beard Award nominee, with professional service in an environment that is both lively and accessible.

The menu will offer à la carte selections from the following five categories: Cold, Hot, Sea, Land and Sweet, and will include selections such as aged cheddar risotto with green apples, pabst-braised onions, wisconsin bacon and cheez-its, as well as chorizo-crusted scallops with stewed white beans, oregano-laced ratatouille, saffron bubbles and smoked paprika oil.

Chorizo Crusted Scallops

Ingredients

6 u-10 diver scallops

3 oz. dry Spanish chorizo

1 sweet onion, bell pepper, eggplant, garlic clove, squash—all finely diced

2 oz. tomato paste

1 cup white beans, cooked

1/2 teaspoon saffron

1 shallot, minced

2 oz. white wine

salt and pepper

butter and grape seed oil for sauté steps

herbs de provence

water

Method

1) Sauté chorizo until brown, puree with enough water to cover. 2) Sauté vegetables in order listed. Add tomato paste, cook until caramelized. Stir in 4 oz. water, season with salt, pepper and herbs. 3) Puree 2 oz. of the warmed beans and pass through a fine sieve. Stir in remaining beans, season. 4) Sauté shallot and saffron for 2 minutes over medium heat. Deglaze with wine, reducing by half, add water simmer for 5 minutes, strain. Add 1 tablespoon soy lecithin and agitate with immersion blender. 5) Season scallops and sear until caramelized on one side. Turn scallop, coat with chorizo puree and finish.

To Serve

Layer ragout, ratatouille and scallops. Top with bubbles of saffron broth. Garnish with paprika oil.