Overview

Put on a suit jacket, straighten your tie or put on your fanciest evening gown and prepare for not only one of Chicago's best restaurants, but also one of the best in the nation. The dining room at Charlie Trotter's is in a converted townhouse built at the turn of the century, seats about 100, but you still need to make reservations from a month to three months in advance. Chef Charlie Trotter utilizes three menus, each ever changing, imaginative and incorporating the freshest available ingredients. Past concoctions have included such unusual fare as antelope strudel with wild mushrooms and lobster with apricot infused oil. This is a gastronomical experience in every way and a must-do food outing for connoisseurs who can afford such delicious luxury.