Night Out With Amex - Elysian Hotel

Balsan at the Elysian Hotel

We were escorted by the hotel's polished concierge to the third floor and into the dining room of Balsan. The space left nothing to be neglected. Immediately you are overwhelmed with how spacious it seems; Chicago's dining rooms seem to be getting tighter and tighter. The long white marbled bar top lines one entire side of the dining room, elongating the space. The first thing to be noticed is the beautiful display of Stone Crab Claws nestled in crushed ice adjacent to the Charcuterie station at one end of the marbled bar. The white marble continues onto every table top that is dressed with grey pin-striped runners and grey linens. The feel is masculine and approachable. The washed mirrors on the walls give the space the French antique look while the designer chandeliers give the space a pop of gold that keeps the space vibrant and alive. The restaurant had me at gray. I love gray. Or in this sense, it should be said, grey.

Given our more casual approach to the night (fashion over formality), we decided to snack at the bar and move to another hot spot...a night of table hopping whilst drinking the night away...a true foodie night out on the town.

Nantucket Sea Scallops at Balsan

After a few glasses of Rose' Champagne and fresh Stone Crab (never frozen at Balsan) we progressed to the Nantucket Sea Scallops. Prepared to perfection, the scallops are presented chopped with apples, curry and almonds -all complimenting the scallop's savory and sweet taste.

After we were recognized (this happens all the time...sorta) the kitchen staff threw a few more highlights our way. The salmon with blood orange was delicate and carefully present while the nicknamed 'Five-Star Sausage' was probably the biggest dish we received. Although the dish contained, from what I can remember of the night, high end white meats from the Charcuterie, the taste was a little lacking. Had I not known the ingredients at the time (and now don't), the dish plainly tasted and had the texture of bologna, however I would have paid $20 for Go-gurt at dessert if it had a mint sprig and could stay to savor the Balsan bistro atmosphere and purely divine staff.  

Boudin Blanc at Balsan 

AKA Five-Star Sausage 

After we signed the check that included an already 18% gratuity (with no space enticing you to leave more, all part of the inclusivity of the Elysian Hotel -however yes, we left a little extra) we grabbed our coats and took the crystal chandelier adorned back stairway down to Bernard's Bar to see if indeed it was as stuffy as it read in the magazines.

Although the space is small and intimate, it in no way breathes the stuffy ambiance you would expect. Brown sued walls keep the space very warm however it was lacking a fireplace to keep people gathered. If ever you are looking to talk-shop with a bartender about all the latest recipes and liquors, look no further. Behind the bar you will find one of the few bartenders in the city that actually knows how to bartend. Mixologist is a tacky way to describe the refined young man; however, he knows the trade very well and is willing to create an amazing drink specifically for you. Ours involved egg white, St Germain and top-shelf vodka -However, go for the Gin instead; the drink pops with the spiced vodka. For a mere $12 (excluding gratuity), this was one affordable custom-made drink.

As the night continued to get late, we decided that as much as we would love to stay and throw the American Express Card in each direction and check-in for the night, it was time to move onto another venue. The Elysian is already missed, however is offering an exile in the cold windy city. We'll be back, sans the worst dressed list.

The night did continue, however The Elysian deserved to be singled out. The next stops involved our crashing of a private party at Mercadito, a snotty employee at the Dana Hotel, another bottle of White Star and of course, tying the night off at Boom Boom Room.

Signed,

"What is this? Pork casing? Oh, it's like Five-Star Sausage...right?"