Chicago Restaurant Week 2017: Dinner at Table, Donkey & Stick

This is part of a series of posts about Chicago Restaurant Week 2017, held January 27–February 9. View all of this year’s meal recaps, or browse all Restaurant Week coverage from 2013-17.

Glazed duck breast, Table, Donkey & Stick
Glazed duck breast with butternut squash, buttered cabbage, Louisiana popcorn rice, and maple & fenugreek glaze

Best Bite: Table, Donkey & Stick specializes in alpine cuisine, which seems especially appropriate for winter. The main course was a beautifully cooked duck breast in a bowl full of comforting accompaniments: buttered cabbage, squash, and nutty rice. And how pretty is that ring of sticky-sweet glaze?

Lentils and latkes, Table, Donkey & Stick
French green lentils with smoked mushroom and roasted kale; Yukon Gold potato latkes with roasted garlic aioli

Other notes: The green lentils were on point in both seasoning and texture, with major umami from the smoked mushrooms, and the decision to present the latkes as wedges to be dunked in aioli was a seriously genius one. I also swooned over the silky duck liver mousse with chili powder and sweet preserves, spread onto piping-hot baguette for the ultimate appetizer bite. I was very impressed by the whole experience, including attentive service throughout the meal. I’m a little ashamed that it took me so long to visit a restaurant of this caliber in my own neighborhood, but I’ll just chalk it up as another Restaurant Week success story.

Duck liver mousse and gouda, Table, Donkey & Stick
Duck liver mousse with preserves, chili powder, and oregano; Boerenkaas gouda with honey, walnuts, and sourdough rye baguette

The details: Table, Donkey & Stick, 2728 W. Armitage Ave., Chicago.

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