Feast & Imbibe

Underground dinner has been a stable in Chicago's dining scene and, alot of times, it's either you know it or you don't. I stumbled across Feast & Imbibe, which has been doing underground dinner since early 2013. Feast & Imbibe usually host in Evanston and when they announced that they'll pop up in downtown Chicago, I jumped onto it right away. Feast & Imbibe is helmed by Chef D'Andre Carter and his partner Heather Bublick, both Chicago native and Moto alum. Hence, I expect the meal to consist of some flare of Moto.

Shrimp & Grits - Spot Prawns, Corn, Housemade Bacon

I am actually a huge grits fan and this shrimp and grits does not disappoint. The creamy grits goes well along with the crunchy corn and nicely cooked prawns. The best part of this dish is actually the gravy as it's got a nice kick to it, mainly in the form of spice. The bacon added a little extra bite to this dish, giving it a more textural balance. 

Chicken Alfredo - Lemon, Perigord Truffle, Camembert, Chicken Crackling

One of my favorite of the night. This Chicken Alfredo has made all other chicken alfredo pale in comparison. A creamy alfredo sauce made with Camembert, along with crunchy and flavorful chicken crackling, has elevated the pasta. The mushroom also add a nice consistency to every bite. Lastly, there's a little shaved truffle, which gives off an earthly aroma to this dish. Imagine a creamy, yet a  little bit earthly in every bite of your pasta, that's what the end result of this dish. 

Beef & Broccoli - Short Rib, Black Garlic, Carrot, Tofu

Our last savory course is a playful version of Beef and Broccoli. The braised short rib was tender and flavorful. I like the carrot and ginger sauce as it adds a mild sweetness to the beef. The tofu is a nice addition to balance out the heaviness of the beef.

Pineapple - Lemongrass, Blueberries, Borage, Yuzu

Our first dessert is actually a cocktail presented with dry ice, which create a cool smoky effect. The cocktail is refreshingly sweet, with a nice citrus yuzu kick to it. The blueberries is nice as you get to munch on something while you drink the cocktail.

Cheese Cake - Strawberry, Cream Cheese, Graham

Another one of my favorite of the night, This is a deconstructed strawberry cheesecake. The cream cheese moose is airy, creamy and mildly sweet. Along with the graham crackers and strawberry, this dessert reminds you of a nice strawberry cheesecake when you eat it all together, without the heaviness of the cheesecake. One of the diners actually recommended serving this for breakfast as it's very light.

Chocolate - Walnut, Salty Caramel

The Chef surprised us with a nice little parting gift of chocolate. It's mildly rich and has a nice crunch due to the walnut. I can do a few more of these.

I was thoroughly surprised of how the food came be, as I didn't have any expectation going in. The flavor, the texture and the simplicity of the food is well balanced. In contrast to what I thought it would be due to Chef Carter's association with Moto, the food is simple and focused on flavor, something that I appreciate. I do have one complain and that's the portion size, perhaps I'm a bigger eater than most, but I was left a bit hungry after dinner. But no matter. I can see great things going on with Chef Carter's underground dinner as he further fine tunes his food.