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ThisÂ restaurant is the first solo project for chef Graham Elliot, who garnered scores of awards during his stint as the chef de cuisine at Avenues (including a 2008 James Beard Foundation Best Chef: Great Lakes nomination).Â The chefÂ explains his concept hereÂ as "fine dining, redefined" with a modernist cuisine, and former Pops for Champagne and Kith & Kin chef Andrew Brochu leads the charge in the kitchen. The five- ten- or 15-course seasonally focused tasting menu (which changes frequently) includes choices such as aged-cheddar risotto with Pabst-glazed pearl onions, granny smith apples, crispy prosciutto and Cheez-It crackers, and land options likeÂ beef short rib stroganoff with wild mushrooms, egg noodles, slow-roasted shallots and peppered sour cream. The spot recently expanded its wine cellar to enhance pairings with the tasting menus, although all menu items are available a la carte as well. The decor features floor-to-ceiling windows, exposed brick and ductwork, and no white tablecloths or fancy floral displays here.