Zealous
Address:
419 W. Superior St., Chicago, IL, 60610

Executive Chef: Michael Taus

"We give every guest one hundred percent attention to detail. That is what excellence is all about." - Chef Michael Taus

Rating key:

4: Outstanding

3: Excellent
2: Very good

1: Good

Satisfactory

Unsatisfactory

4

"Zealous (zeal·ous) "the energetic pursuit of excellence"

Three appetizers at $10 or less, four entrees under $20 and desserts $9 across the board

Zealous is an urban oasis located in Chicago's friendly River North neighborhood. This converted warehouse is the backdrop to this warm and tranquil space. A cool palette of muted earth hues and mossy greens with accents in rich eggplant and olive, three skylights, including a large one in the center of the room and one over the bamboo-enclosed Chef's table, accentuate the room's spaciousness. The visual focus of the serene dining room is the 15-foot glass-enclosed wine cellar that houses the restaurant's 750+ wine selection which is sure to include a selection for all types of wine enthusiasts.

Cuisine: Contemporary American CuisineHours: Dinner: 5:00-11 p.m. Tuesday-Saturday Open Select Sundays and MondaysPrice Range:Dinner: Appetizers $8-16, Entrees $15-34, Desserts $9-12

The Must Eat Restaurants of Chicago

Tru - Opned May of 1999
Location -676 N Saint Clair St, Chicago, IL
Price Range - $95.00 for a three course meal, to $250

A subtle environment with neutral colors, in everything from its flowers, table clothes, chairs, and even the staff clothing, but all of these neutral colors are contrasted by bright and vibrant colors on their art work and displays.

Famouse Chefs : Rick Tramonto and Gale Gand

"Trmonto is a blend of mad scientist and magician in the kitchen. He is innovative, creative and somewhat an illusionist" - Pat Bruno, Chicago Sun-Times

Trmonto was named Best Chef : Midwest Region in 2002 by The James Beard Foundation, following up on a Best New Restaurant nomination from The Foundation in 2000.

"What is most captivating about TRU is the irrepressible creative energy of Rick Tramonto and Gale Gand, the partners who own the restaurant . Mr. Tramonto oversees the savory side of the menu, while Ms. Gand handles desserts; both create delicious original dishes that look as if they belong in an art museum."
- Dennis Ray Wheaton, New York Times

The Savory side of the meal that is usually prepared by Tramonto.
Tomato Foam, Basil Oil
•
Lobster Bisque, Lobster Ceviche
•
Carrot Parfait, Carrot Juice Reduction
•
Wild Mushroom Terrine, Truffle Vinaigrette

This is the sweeter side of things with

one of Gale Gandes Desserts

Carrot Cake with Cream Cheese CrottinCarrot Cake with Cream Cheese Crottin

4 stars (out of four)

Rating key:

4: Outstanding

3: Excellent

2: Very good

1: Good Satisfactory

Unsatisfactory

4

"Rick Tramonto and Gale Gand,

the dynamic husband-wife team

that created a sensation as the

original chefs of Trio in Evanston,

are back (in partnership with Rich Melman)

with Tru, which is every bit the

fine-dining shrine that one would

expect from these culinary heavyweights."

- Phil Vettel