CheekyChicago

I am elated about Elate. Forgive my clichéd pun, but I truly have not been this excited and this impressed with a dining destination in a long, long time. Expect to find simple, yet utterly original, locally-inspired fare inside a sexy, cozy space at the corner of see-and-be-seen in the newly opened Felix Hotel.

My favorite thing about Elate, aside from the hot soundtrack (I heard Empire of the Sun, Phoenix and Bloc Party in one sitting), our sweet waitress, the stunning wall of wine bottles, outstanding wine list and the LEED certified décor, is the straightforwardness of the menu. Broken down into Oysters, Snacks, Pizzas, Charcuterie, Fruits & Veggies, Small Plates and Plates; everything is meant to be shared…even if you may not want to. For the food here is beyond good.

Ready to delve into the most unique part of the offerings, my dining companion and I started with the Heirloom Tomato Salad on the Small Plates section. Let’s talk about those tomatoes: ripe and plump red, yellow and green tomatoes were laid atop a creamy parmesan fondue and paired with buttery grilled crostini: it was a simple presentation followed by flawless, fresh flavor. The Plum and Goat Cheese Tart was not at all what we expected. It was more of a deconstructed salad than a tart of any kind, but the juicy sliced plums, the goat cheese “shmear”, the walnut vinaigrette and delicate pastry crisps came together on the fork perfectly.

However, the Plates did one up the Small guys. The Braised Short Rib was delectable, cooked to perfection and literally fell off the fork like butter. Sided with smothered fries, parsley and lemon, it was my favorite dish of the night. The Slow Baked Organic Salmon was all-at-once rich and light, sided with a pesto, citrus and watercress dressing. Word to the cheeky wise: do not miss the Corn on the Cob off the Fruits & Veggies menu. With charred scallion puree and feta, it was the most unique and sophisticated spin I’ve ever seen on this Fourth of July BBQ staple.

But if the Plates one up’d the Small Plates, it was the desserts that stole the show. The Peanut Butter Mousse dressed up with Heath Bar crunch and whip cream was food-gasmic and the Brownie Sundae was gourmet all the way.

In a word: elation.