Wine Lovers' Dinner

Robert Gadsby
Robert Gadsby

Robert Gadsby
Noé Restaurant and Bar | Los Angeles
Noé Houston | Houston
676 Restaurant & Bar | Chicago

Wednesday, March 29, 7:00 pm
Members $90, guests $115

It’s hard to believe that hotel dining once meant warmed-over, uninspired cuisine and tacky upholstery. These days, hotels are bastions of fine dining, as anyone who’s ever eaten in Las Vegas can attest. Though some hotel chefs—names like Wolfgang Puck and Nobu Matsuhisa come to mind—are culinary legends, many others are also making waves for their gifted cuisine. One such talented toque is Robert Gadsby, executive chef of Noé outposts in Omni hotels in Los Angeles and Houston and the newly opened 676 Restaurant and Bar in Chicago.

A native of Bedford, England, Gadsby boasts a list of culinary mentors that features superstar chefs from around the globe: Alain Chapel, Joël Robuchon, Alain Ducasse, Thomas Keller, Tom Colicchio. After serving as Keller’s sous-chef at Checkers, Gadsby opened his eponymous restaurant, Gadsby’s, in 1995. There he debuted his distinctive brand of what he refers to as “progressive American cuisine.” But it is at Noé, launched in 2003 against the backdrop of a luxury hotel, that Gadsby has truly been able to showcase his unique style. The response from the critics? Bon Appétit’s Tanya Wenman Steel called Gadsby’s cooking at Noé Los Angeles “confident and inspired,” and Jonathan Gold of L.A. Weekly declared, “Gadsby’s food has found its home.”

Or homes, as the case may be. In November 2004 the wild success of Noé Los Angeles spawned a sibling, Noé Houston, which has likewise garnered near-unanimous praise. “Nothing Gadsby dreams up is ever boring,” wrote Patricia Sharpe of Texas Monthly, adding, “His food always engages the imagination and the senses.” Then, last October, much to the delight of Chicagoans, their city got a piece of the Gadsby pie with the opening of 676 Restaurant and Bar. Will he stop there? We can’t be certain, but there’s one thing we know with for sure: Robert Gadsby is having quite a run.

Kumamoto Oyster Beggar’s Purses with Yuzu Sabayon and Black Truffle Tapenade

Foie Gras and Yellowfin Tuna Club Sandwich with Peppered Black Currant Jam

Caviar Pearls with Almond Praline and Cauliflower Soubise

Dom Pérignon 1998


Vegetable Escabèche with Celery Root and Coriander

Casa Lapostolle Sauvignon Blanc 2005

Potato–Almond Milk Espresso with Honeydew Melon, Grapes, and Pine Nuts

Casa Lapostolle Sauvignon Blanc 2005

Foie Gras Toast, Bacon, Eggs, and Persimmon Tea

Moët et Chandon Nectar Impérial NV

Roasted Halibut with White Mustard Cabbage, Morel Fricassee, and Lemongrass-Curry Emulsion

Chandon Chardonnay 2004

Roasted Quail with Walnut Mustard Greens and Sherry-Maple Reduction

Chandon Pinot Noir 2004

Braised Lamb Shoulder with Cos Lettuce, Onion Bread Pudding, and White Pepper Cheddar Fondue

Terrazas Reserva Malbec 2004  

Meyer Lemon Curd Ravioli with Blueberries and Poppy Seed Foam

Veuve Clicquot Ponsardin Demi- Sec NV


Wines generously provided by Moët Hennessy USA.

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