Tru: User Reviews

I had the chef's tasting menu. Half of the dishes were outstanding (great flavor combinations). The other half were average. If I'm paying this much money, most if not all dishes need to be outstanding. They also need to have more uniqueness in their dishes for what they charge. For example, they need to have a better fish dish than salmon as one of their courses. Salmon can be found at any restaurant.

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I dined at Tru last Friday with my fiance to celebrate her birthday. From the moment we parked our car to the end of the most perfect evening, Tru did not disappoint in the least bit.

Service and attention to details separate Tru from most other experiences. Specifically, it is the example by which other restaurants should follow when it comes to servicing their customers.

1) No valet tags with your car, they simply coordinate and communicate with the restaurant so your car is ready when you are
2) Everything occurs simultaneously at your table for all parties (pouring water, delivering food, clearing dishes, etc.)
3) Knowledgeable staff about both food and wine
4) Escort to the restroom
5) The list goes on...

The ambiance is unconventional but it works. The carpeted floors and fabric appointments help muffle sound and allow for an intimate environment.

It is an expensive evening. Think about double what you would pay at most restaurants in Chicago. But the overall experience is so pleasant and heads and shoulders above other experiences I left feeling like I got what I paid for. Now time to start saving to make it back again.

P.S. - the food was creative and excellent as well.

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My fiance brought me to this restaurant right after he proposed. I was blown away by the service and the amazing food! I highly recommend this restaurant for that very special night out!

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Was most impressed with the professionalism, friendliness and (especially with the sommelier) knowledge. The dining room, with a high ceiling and significant space between tables, and spacious tables, was great.

We were a party of four, and chose the three course appetizer, main course and dessert pre fixe rather than any of the tasting menus. Courses were comfortably sized, and the waiter told us that the six course tasting menu had about the same food quantity, while the 9 and 10 course tasting menus had significantly more food (which would have been too much for us). We ordered different things and tasted each others to get 12 tastes rather than 3. Wine pairings also worked well, as the sommelier opens bottles for by-the-glass or half-glass ordering based on the menu items. We found all matches were good, a few sublime.

One can choose to have cheese rather than the dessert course, which I wish I had done, as the desserts were very good but not great (at least the four we had) and we were given three other rounds of sweets: a small dish from the kitchen that was fantastic, a round of small cookies and round of chocolates, so there was plenty of sweet.

One other tip. If you draw the one table for four right at the door to the kitchen, and you are informed that there are no other tables for four available, suggest you will be willing to sit at one of the banquets at which they usually sit two people very generously and fit four pretty comfortably.

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had dinner at tru last night. I had been lead to believe that the service staff were waitrons with no personality, but I did not find that to be the case. everyone was very sincere. food was top notch. kudos on the Versace demitasse cup for the amuse bouche. wine pairings were great. alsace pinot blanc was pretty much spectacular. right on tru!!

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I was so excited to try Tru, and we did so for the first time on New Year's Eve. This was a mistake and a waste of a New Year's Eve evening. The chef probably took into account all of the prior reviews and complaints about blandness because the food was incredibly salty, and I could barely consume the miniscule portions without drinking to offset the saltiness. The food reminded me of the quality I had at Butter: not good. When you try to overdo the food by making it as avant garde as possible, you lose quality. In other words, presentation is certainly not everything. There are many other places to drop $1,000 for two. I'd recommend Les Nomades. While the food was not delectable by any stretch, Tru did have good service, which was a positive.

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The food was great. It is progressive, unique, and ultimately delicious. I am a self proclaimed foodie, and this was an amusement park for my taste buds. It was recommended by my classically trained chef brother and it lived up to his expectations. The wait staff was not pretentious...they were knowledgeable, available, and helpful. The wine list was overwhelming; surely better than underwhelming. Our waiter, Aaron, was fantastic. I will go back...even though I'm stuffed now (less than 1 hour after eating there), I look forward to enjoying their food again. Try the venison, it is the best I've ever had.

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two words:dont bother!!!!!!great wine list but food is mediocre and does not complement some of the exquisite and ultra expensive wines.concept is so 80's.patrick bateman would love it.

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NEVER would I recommend this restaurant. I've been to Trotters, French Laundry, Jean Georges, Craft, Daniel, etc... We do NOT mind spending $200+/person for an 8 course dinner consisting of 16 bites of food, but you better believe we expect those 16 bites to be sheer ecstasy. The food at Tru was utterly bland and memorable only in how much it cost. The Chef ought to be ashamed. I called Tru the next day to express my disappointment and they didn't seem to care. Perhaps it was better when it first opened but at this point do NOT bother. The reviewers that gave good ratings obviously do not know haute cuisine. NEVER again.

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My husband and I came here for dinner to celebrate our 1st year wedding anniversary. It was a wonderful and memorable experience! I loved the ambience and the staff all were very friendly and accommodating. The food was creative and delicious and I liked the idea of the cheese cart. My favorite course (we both had the Chef's Market collection) was the sashimi and I really liked the coromandel oyster and tempura uni and sorrel. My husband really enjoyed the chocolates and "lollipops". I think it's nice that they give you a little "to go" treat at the end! I would love to make this restaurant an annual to-go spot!

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