Monday, January 15, 2018 –
6:30 pm Reception
7:00 pm Dinner
1112 N. State Street
Somerset is the latest offering from Michelin-starred chef Lee Wolen and the BOKA Group. Serving seasonal dishes in an airy, Art Deco-inspired, two-story dining room, Somerset takes a more casual, yet still elegant approach to cuisine Chef Wolen describes as “kicked-up American comfort food.” To welcome the Chaîne and help us ring in the new year, Chef Wolen is offering a special, multi-course meal that will be served family style.
Business Casual attire
A Winter Respite at Somerset
On January 15, more than 50 members and guests of the Chicago Chaîne braved blustery weather to enjoy the warm hospitality of Somerset restaurant on the city’s Gold Coast. One of the newest offerings from the BOKA Restaurant Group, Somerset is helmed by Chef Lee Wolen, also executive chef of the group’s Michelin-starred BOKA restaurant.
Chef Wolen, a long-time friend of the Chaîne, and Events Chef Ryan Maher created a comforting, four-course menu that was served family style to enhance the warmth of the experience. Offering two plates per course, Wolen and Maher included several dishes that have become synonymous with the fledgling restaurant’s growing success: smoked beet (yes, beet, not beef!) tartare, served with cumin yogurt and flatbread, and impossibly moist whole roasted chicken with polenta and delicata squash.
Another surprising standout of the meal was the kale and Brussels sprouts salad with roasted grapes and cashews. “I don’t usually like kale,” exclaimed Dame Natalia Camilletti, “but I love this salad. I can’t stop eating it.”
Collectively, the savory courses were a true celebration of seasonal ingredients, each featuring some combination of root vegetables, hearty greens, nuts, and even late-season fruits. Woven together, the individual courses created a menu that was perfectly suited to a cold Chicago winter day.
Not to be outdone by the savory courses, award-winning Pastry Chef Meg Galus offered a trio of “Somersweets” to round out the menu. And, in a final touch of true Midwestern hospitality, diners were presented with “to-go” boxes filled with selections from the menu to enjoy the next day.