I left Avenues with more than just having experienced dining bliss. I came home with my messy notes, a signed copy of the menu and some savory fruit and nut shortbread from the pastry chef. :) Overall impression: Rich oaks and low lights illuminate from the dining room, with intimate spacings between diners at the same table, while minimizing crowding. Comfortable seating ensured that those intending to partake in an evening of luxury would feel apt in staying all night, if possible. The busy body kitchen is bright and neatly packed with chef Bowles, his sous-chef Alex Martinez and three line cooks who all get along like bread and butter. Behind the magic is a back pantry, dishwashing station hidden from view, but just as magical as runners zip in and out discreetly somehow restocking the public open kitchen. Sitting at the bar allowed for my participation with the preparation of the entire dining room's meals without breaking a sweat, and strangely scandalous as a voyeur, that somehow enhanced my overall experience. Chef Bowles was more than gracious to answer all my questions, his friendly welcome of my visit and personally seeing to it that I was satisfied. I relayed how impressed with how the Chef was able to so smoothly coordinate his kitchen, be able to send out course after course of the numerous tasting menus in the dining room area, ensure smooth service between each of my courses with minimal if absent wait times, yet still exude his cool, calmness and control. Chef Bowles confessed that this was one of the busier evenings and apologised that he wasn't able to direct more attention to me, which was a surprise as I almost felt as if world revolved around me. Furthering our discussion regarding the modern cuisine that Chef Bowles has brought to the superb dining room of The Peninsula Chicago, he confessed that he had just filmed an Iron Chef America: The Series competition against Bobby Flay. Although tight lipped about the victor and the secret ingredient, he did let leak that the episode will air on February 11, 2007. It is apparent in the courses that I was presented with that Avenues excels on their modern take of high end fare. Interjecting his cuisine with some of the latest trends in the food movement (yuzu and white truffle foam, cucumber noodles, sage marshmallows), Chef Bowles is still able to incorporate classical presentations and food pairings. Notably, he presents those same classic components with subtle twists (vanilla reduction, soy caramel) that bring his cuisine into a league of their own. Although not much of a wine connoisseur, the aid of a wonderful sommelier gently guided this amateur palate into pairings that were both friendly and delicious. If all pairing were this successful, I wouldn't hesitate to participate in further experimentation (which I did, within limits, for the duration of my Chicago adventure). The only drawback of my dining experience was the pastries sent out by their in house pastry chef. I must confess my no-cocoa limitation has worked against many chefs, but at the same time this challenge could also showcase the success or failures of a pastry chef's ability. The limited repertoire of menu choices has also proven itself an ongoing challenge for my personal taste of four categories of possible desserts: shortcakes/cheesecakes, cookies, pies/tarts, or chilled delights (ice creams, custards). The fact that the kitchen provided me with a rustic shortcake already worked against the them as the progression of previous courses grew more and more elegant, heightening the diner's expectation which all came to a crashing conclusion. The taste and texture was mediocre, and had it not been for a desire to finish things off with a bit of something sweet, I would have left the item to wallow in loneliness. Furthering that, my bias towards macarons run strong, as I do believe I've had some of the best made macarons that would make even Pierre Herme jealous. Thus said, I do appreciate the effort that the pastry chef made in the complex cookie, the cute little morsel that I was presented with left me longing for something better. Finally, the kind gesture of the restaurant of their shortbread parting gifts was over the top. When I did partake in them the next day, I found them mediocre, better sliced thinly for a cheese course than to pair with coffee as was suggested. Commendation must also be given to the service staff for their gentile nature, kind attention to details, friendly unobtrusive service, and willingness to ensure that everything was perfect. Between the servers and Chef Bowles, everyone at Avenues was keen on ensuring the diner's delight and greeted each guest with a pair of delightfully savoury parmesan, pecan and cranberry shortbread from the pastry chef as they departed. If ever I felt like a celebrity perched on (a) high (stool), then it would have been the delightful evening I spent at Avenues. Avenues The Peninsula

Overall impression: Rich oaks and low lights illuminate from the dining room, with intimate spacings between diners at the same table, while minimizing crowding. Comfortable seating ensured that those intending to partake in an evening of luxury would feel apt in staying all night, if possible. The busy body kitchen is bright and neatly packed with chef Bowles, his sous-chef Alex Martinez and three line cooks who all get along like bread and butter. Behind the magic is a back pantry, dishwashing station hidden from view, but just as magical as runners zip in and out discreetly somehow restocking the public open kitchen. Sitting at the bar allowed for my participation with the preparation of the entire dining room's meals without breaking a sweat, and strangely scandalous as a voyeur, that somehow enhanced my overall experience. Chef Bowles was more than gracious to answer all my questions, his friendly welcome of my visit and personally seeing to it that I was satisfied. I relayed how impressed with how the Chef was able to so smoothly coordinate his kitchen, be able to send out course after course of the numerous tasting menus in the dining room area, ensure smooth service between each of my courses with minimal if absent wait times, yet still exude his cool, calmness and control. Chef Bowles confessed that this was one of the busier evenings and apologised that he wasn't able to direct more attention to me, which was a surprise as I almost felt as if world revolved around me. Furthering our discussion regarding the modern cuisine that Chef Bowles has brought to the superb dining room of The Peninsula Chicago, he confessed that he had just filmed an Iron Chef America: The Series competition against Bobby Flay. Although tight lipped about the victor and the secret ingredient, he did let leak that the episode will air on February 11, 2007. It is apparent in the courses that I was presented with that Avenues excels on their modern take of high end fare. Interjecting his cuisine with some of the latest trends in the food movement (yuzu and white truffle foam, cucumber noodles, sage marshmallows), Chef Bowles is still able to incorporate classical presentations and food pairings. Notably, he presents those same classic components with subtle twists (vanilla reduction, soy caramel) that bring his cuisine into a league of their own. Although not much of a wine connoisseur, the aid of a wonderful sommelier gently guided this amateur palate into pairings that were both friendly and delicious. If all pairing were this successful, I wouldn't hesitate to participate in further experimentation (which I did, within limits, for the duration of my Chicago adventure). The only drawback of my dining experience was the pastries sent out by their in house pastry chef. I must confess my no-cocoa limitation has worked against many chefs, but at the same time this challenge could also showcase the success or failures of a pastry chef's ability. The limited repertoire of menu choices has also proven itself an ongoing challenge for my personal taste of four categories of possible desserts: shortcakes/cheesecakes, cookies, pies/tarts, or chilled delights (ice creams, custards). The fact that the kitchen provided me with a rustic shortcake already worked against the them as the progression of previous courses grew more and more elegant, heightening the diner's expectation which all came to a crashing conclusion. The taste and texture was mediocre, and had it not been for a desire to finish things off with a bit of something sweet, I would have left the item to wallow in loneliness. Furthering that, my bias towards macarons run strong, as I do believe I've had some of the best made macarons that would make even Pierre Herme jealous. Thus said, I do appreciate the effort that the pastry chef made in the complex cookie, the cute little morsel that I was presented with left me longing for something better. Finally, the kind gesture of the restaurant of their shortbread parting gifts was over the top. When I did partake in them the next day, I found them mediocre, better sliced thinly for a cheese course than to pair with coffee as was suggested. Commendation must also be given to the service staff for their gentile nature, kind attention to details, friendly unobtrusive service, and willingness to ensure that everything was perfect. Between the servers and Chef Bowles, everyone at Avenues was keen on ensuring the diner's delight and greeted each guest with a pair of delightfully savoury parmesan, pecan and cranberry shortbread from the pastry chef as they departed. If ever I felt like a celebrity perched on (a) high (stool), then it would have been the delightful evening I spent at Avenues. Avenues The Peninsula Chicago 108 East Superior Street Chicago, IL (312) 573-6754