Brindille

The River North restaurant offers a menu of sophisticated Parisian dishes that land upon exquisite china amid French linens. That includes painterly desserts by Pastry Chef, Craig Harzewski, who grabbed a 2019 nomination for a Jean Banchet award. Harzewski, who worked for celebrated Pastry Chef, Francois Payard at Payard's, and at Le Cirque in NYC, displays his talent for fine French pastries and chocolates nightly. Expect seasonally tweaked selections such as autumn spiced créme bruleé with French salted butter cookies, seasonal fruits, black tea and cider sorbet or warm baked almond scented clafoutis (arranged in a buttered dish and covered with a thick flan-like batter) with créme Chantilly. Someone should order the Delice of E. Guittard 150 Year Anniversary Chocolate, with dense, soft, classic milk chocolate cremeux, gold leaf and sea salt. Coffee, Cognac, a nice tawny Port or other sweet wine make a grand conclusion.