Restaurant Review – North Pond

“The structure that houses North Pond was built in 1912 as a warming shelter for ice skaters, and has been redesigned according to the Arts and Crafts tradition. The Arts and Crafts ideal is also found throughout North Pond’s culinary style. 

Drawing inspiration from the local market, Chef César Murillo utilizes exceptional ingredients at the height of their season. North Pond supports small, local farmers, growers and producers and treats their product with respect and care in the kitchen. The path from earth to plate remains clear and our cuisine reflects the décor of the dining room”

Management, North Pond Restaurant

Situated in Lincoln Park, the North Pond Restaurant has come a long way since its beginnings as a warming shelter against the cold Chicago weather. This Michelin-starred, reservations-only space provides a beautiful setting overlooking the lush scenery surrounding its North Cannon Drive location, and is home to prix-fixe tasting menus featuring unique and sumptuous pairings of seasonal delicacies.

North Pond’s current menu is reflective the flavors of fall. They offer a choice of Mussels escabeche with ingredients from Werp Farms. The starter features rainbow carrots, lardo, coconut-carrot cream, sesame tuille, and Thai basil. Or, you could try the Sweet Potato, Nori, pairing Nori custard, with smoked trout roe, Japanese yams, Bubu Arare, and Enoki mushrooms. 

Your North Pond dining adventure continues with North Pond’s take on a Waldorf salad, with Scallops Waldorf, with seared, candied walnuts, green grapes, bacon, Bonito mustard, McIntosh apples, shaved celery, and Apple Cider jus, or Squab, Celery Root, featuring a leg Confit, airline breast, celery root “risotto”, truffle puree, red wine sauce, and sorghum “Popcorn.” 

Other selections include a Murray Cod, Grapefruit-seared, miso pesto, with grapefruit coulis, Delicata squash, crispy dulce squash seed crumble, or a crispy pork belly with Littleneck clams, romanesco, saffron-fennel chutney, tomato broth, Swiss chard, and Fingerling potato.

Brunch, served on Sundays, include a Smoked Trout, Pita- roasted crudite, Zahtar, house-made Pita, with dill oil, or Beet Toast with braised red beets, Jamon Iberico, raspberries, pumpkin seed crumble, and brioche, or an Apple Galette, with goat cheese, bacon, charred leeks, Werp Farm Greens Salad, with a Champagne vinaigrette.

Wine Pairings for all meals is available for an additional price. 

North Pond is located at 2610 N. Cannon Drive. Dinner is served Thursday-Sunday beginning at 5:30pm. Sunday Brunch begins at 10:30am. For more information, click here

Alison Moran and Dean’s Team Chicago