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Chef/partner Thomas Elliott Bowman, recently of iNG fame, partners with Steve Tavoso and Jeff Krogh to bring a selection of small, large and sweet plates with flavors from Greek, French, Italian, Japanese and American cuisines to River North. Menu items containing meat, fish and produce will contain local products, and an eclectic mix of spirits and wines compliment the global flavors found in signature dishes. The drink menu includes creative takes on classic cocktails, along with traditional versions. A manhattan, for example, can be prepared traditionally with whiskey, sweet vermouth and bitters in addition to a tweaked version made with Japanese whiskey, homemade vermouth and sassafras bitters.
Small plates such as Peas and Carrots--a cold pea, mint, white chocolate soup with warm roasted carrot and olive oil and the Wagyu Zabutan Carpaccio will help start off the meal. Large plates like Veal Cheeks with popped kale and Lamb T-Bone also grace the menu, finished by an Avocado Cheese Cake with an oat crumble, cabernet strawberries and black pepper.