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Culinary Philosophy

Chef Charlie Trotter’s cuisine originates from the finest foodstuffs available. A network of over 90 purveyors provide the fresh, healthful ingredients which inspire him to create flavorful masterpieces. From the naturally raised meat and line caught seafood to the organic produce, every component of each dish is the most pure available. Indiana bobwhite quail, petite greens from Farmer Jones, heirloom tomatoes from Illinois, North Dakota buffalo and Hawaiian gindai are just a few of the products that arrive each day from which Chef Trotter crafts the daily menus. He says:

The taste of free-range and organic products is so much better than the alternative. It is also good to know that you are eating unadulterated food and supporting farmers and growers who are directly connected with the land.

Chef Trotter prefers saucing with vegetable juice-based vinaigrettes, light emulsified stocks, and purees as well as delicate broths, and herb-infused meat and fish essences.

Unlike sauces which incorporate a lot of butter or cream, our approach does not mute or block the basic flavors of the ingredients they are meant to support.

It is important to Trotter that diners enjoy a perfectly balanced meal that continues to satisfy afterwards.

I do not want guests walking out of the restaurant feeling as if they over-indulged because of excessive cream, butter, and alcohol. I want them to feel stimulated and alert, knowing that they will be able to look forward to breakfast the following morning. Food doesn’t have to be rich to taste good.

“The food I create really evolves from one simple question: what do I like to eat?”
Charlie Trotter

About Charlie Trotter

Charlie Trotter's
816 West Armitage
Chicago, Illinois 60614