Fancy Plants Kitchen

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1443 W Fullerton Ave, Chicago, IL 60614, USA
4.88 （18）
$$
非常友好
VeganBrunchDinner
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最新评论

Jeahan Olaez
Jeahan Olaez2,270条评论

My husband ordered this for my birthday dinner out! Very interesting concept from the traditional way of making this dish by stuffing the Poblano Chile Pepper with rice and cheese instead of just plain cheese. Served with a side of polenta, meadowlark cayenne beans and grilled cherry tomatoes and chard! He really enjoyed this dish!! I tasted it and it was very good! 😋😋😋🌱🌱🌱 We will definitely be back! #veganisnotscary #fancyplantskitchen #govegan #goveganfortheanimals #goveganfortheplanet #abillionlove

Chili Relleno
Jeahan Olaez
Jeahan Olaez2,270条评论

I absolutely loved everything about this dish!!! All the flavors paired perfectly together! The broth was both sweet and savory. The rice block slightly charred and absorbed a lot of the broth. The tofu squares perfectly cooked. The eggplant and daikon added some unique veg to the dish. The “Pork Belly” crispy on the outside and tender in the middle! You can’t go wrong with this dish! Staff super nice and service impeccable! Ambiance very comfortable and inviting! Will definitely be back again! #veganisnotscary #fancyplantskitchen #govegan #goveganfortheanimals #goveganfortheplanet #abillionlove

Agedashi Tofu With Obanzai And Onigiri
Jono
Jono32条评论

Another banger of a dish on their five-course tasting menu! There was a lot going on in this entree. Agadashi Tofu - very crispy on the outside, but perfectly tender on the inside. Pork Belly - I think this stole the show. It is crazy crispy on the outside but melts in your mouth. Insanely good. Vegan egg - did a great job of soaking up the broth, imparting a crazy amount of umami into every bite. Daikon hasselback - while a nice addition and visually appealing, it did little up in terms of flavor and largely acted as a vehicle For the broth.

Agedashi Tofu With Obanzai And Onigiri
Jono
Jono32条评论

This salad starts off with an interesting kick. The charred radicchio was under the bed of lettuce and spinach and adding a smoky depth to the dish that I found a little bit undesirable. The poached pair was a lovely mild, sweetness. Combined with the blue cheese crumbles that topped the salad resulted in a delightful pairing. The salad ended up being a little too acidic for my liking with the radicchio and vinaigrette overpowering the sweetness and the savory funkiness of the pears and blue cheese. Standout ingredient: The blue cheese crumbles stole the show on this dish! It's the best vegan blue cheese I've ever tasted. @iszy and I liked it so much, we tried to buy some to go!

Poached Pear And Radicchio Salad
Jono
Jono32条评论

5s across the board for this banger of a soup! Our 1st course after the amuse bouche of cognac figs. This parsnip apple soup with truffle Brie and rosemary oil was a delightful combination of sweetness and savory on the front due to the apple and brie pairing magnificently with a slight spiciness kick on the back end. The truffle and rosemary oil make a mellow but noticeable appearance towards the tail end of the flavor roller coaster. Upon stirring the soup together (it was too pretty, I didn't want to stir it!) and incorporating the oils and brie that was apparently stuck at the bottom, it brought on a whole new dimension. Pairing it with the wine, the fats/oils in the soup softened the wine's tannins remarkably. An epic combination!

Parsnip Apple Soup
Jono
Jono32条评论

Our five-course dinner started off with a bang - these cognac-soaked figs with shiso leaf were to die for! Initially we tried it with just the fig and it was savory-sweet with some extra complexity from the cognac. Upon her return to the table, the server recommended that we eat the leaf with the fig because it was edible. The shiso leaf contributed a deep, complex flavor that was equal parts herbaceous and somewhat minty. It perfectly balanced out the sweet and savory fig.

'Nyak' Cognac Filled Figs
Iszy
Iszy2,766条评论

The final course of the October tasting menu was a great way to be sent off. This pumpkin creme brulee was very creamy and thick. It did have a bit of caramelization on top that you could crack through with your spoon. The pumpkin isn't too strong, so it was nice to just have a hint of that instead of being overwhelmed. The vanilla ice cream was paired well and had a really beautiful vanilla flavor. The figs added a nice touch as well. It was also topped with cilantro, which I'm still unsure how I feel about. I think I could do without, but I appreciate the attempt to bring something a little extra. I also just want to mention, look at this huge portion! I wouldn't have been mad if this was for two to share, but we were each given a nice sized bowl! I would highly recommend this tasting menu if you're looking for a nice night out in Chicago. The whole thing is $55 per person, or you can go for the "Date Night Tasting Package" for $132, which includes a bottle of wine that is paired specifically to the entree. The staff was also amazing and we really enjoyed the comfortable atmosphere. #dessert #pumpkin #icecream #finedining #chicago #glutenfree

Pumpkin Creme Brulee
Iszy
Iszy2,766条评论

The entree of the October tasting menu is unlike anything I've really had before. It kind of reminded me of ramen without noodles. I wasn't expecting it to be served in a broth. There are really so many components to talk about in this one dish. It almost seemed like a tasting plate in itself! The agedashi is different than what I've had before. It wasn't quite as crunchy out the outside and the inside wasn't as velvety, but I still loved the flavor and appreciated the large chunks. The "pork belly" however was incredibly crispy, but was so soft I could easily split it with my chopsticks. It completely melts in your mouth and I found myself scooping up the super tender pieces with my ramen spoon. The "egg soaked up the broth nicely and had a great sponge texture. Under all this "meat", there were a few prices of Chinese eggplant and sake braised cabbage, as well as a hasselback daikon radish. I really enjoyed those and would have actually appreciated a bit more to break up the heaviness. But I guess with the tasting menu we started with a bunch of vegetables, so now is time for the protein. The one thing I had a problem with was the rice. It was a bit dry and kind of burnt on the bottom. Looking back maybe I was supposed to spoon the broth over it so it could soak up moisture. But I just wasn't really feeling it with all the other great components present. #tofu #veganmeat #japanese #veganegg #finedining #chicago

Agedashi Tofu With Obanzai And Onigiri
Iszy
Iszy2,766条评论

This salad for the October tasting menu had some really great components. Unfortunately, I think it's just hard to follow such an amazingly balanced soup, so this salad felt unbalanced and a bit too acidic. This salad contains Pinot Gris poached pears, balsamic grilled radicchio, mixed greens, champagne vinaigrette, and hazelnuts, and house-made bleu cheese. The grilled radicchio contributed a lot to the acidity because of the char from the grilling. The vinaigrette and greens didn't help much with that. However, this salad contains the best vegan bleu cheese I've ever had! I really think they should open up a vegan cheese shop because this is just incredible! In bites that had the bleu cheese, the acidity was tampered down by the earthiness and savory notes. The poached pear was also great at providing balance in the bites it was present due to its sweetness. So I feel a good way to improve the salad would be to increase the ratio of pear/bleu cheese to radicchio/greens. #salad #eatyourveggies #vegancheese #finedining #chicago #glutenfree

Poached Pear And Radicchio Salad

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