I was told about Michael by a Twitter follower who was outraged that I’d eaten at my hotel’s mediocre restaurant while I could have been dining at this great dining establishment in the vicinity of my Chicago North Shore office.  I was touched that a local foodie would go out of his way to recommend Michael, so I quickly booked a table and I’ve enjoyed dining at this fine restaurant several times since then when in town.

Restaurant Michael Interior

Culinary Institute of America-trained chef Michael Lachowicz, of Les Deux Gros fame, prepares “his version of unpretentious fine French food in a casually elegant setting” at Restaurant Michael which he opened in Winnetka, IL in 2005.  Michael is a warm, comfortable space catering to the upscale crowd of this affluent Chicago North Shore neighborhood.  The staff is led by an old school maitre d’ who knows his loyal clients and makes newcomers feel welcomed.  The wait staff is attentive and knows the menu and wine list well enough to make helpful recommendations.

While the atmosphere is appealing, guests are here for chef Lachowicz’s fabulous food.  Fresh, quality ingredients meet the skillful hand of a classically-trained chef.  The menu features a three ($48), four ($54) and seven ($65)-course prix fixe menu and the staff gladly offers to accommodate a three-course menu encompassing two starters and an entrée instead of the common starter-entrée-dessert combination.

Foie Gras Starter

On my two recent visits, some must-try starters were the pan roasted jumbo diver scallop with baby spinach, brie and tarragon corn blinis, the sautéed medallion of Hudson Valley foie gras over foie gras strudel, and the paté of squab & chicken liver mousse with dried garlic sausage.  All were masterly prepared and beautifully presented.

Some winning entrees to consider are the wild Japanese black cod over roasted beet risotto with saffron sauce, the baby Australian lamb chops and osso bucco ravioli over mission fig and exotic mushrooms and the beef tenderloin “Rossini” with foie gras medallion over Madeira sauce.  How amazing are those descriptions?  Just a tad less amazing than how they actually taste.

Desserts range from the artisanal cheese plate (good choice), the Tahitian vanilla bean duo of panna cotta and crème brulée and the warm, fallen chocolate soufflé.

The wine list features some old favorites but also offers creative alternatives for the more adventurous patrons.  There are several options of wine by the glass.

For social media conscious diners can follow Michael on Twitter, like Michael on Facebook or sign up for Michael’s newsletter at www.restaurantmichael.com.

Hours of Operation: Lunch: Thursday – Friday: 11:30am – 2:30pm
Dinner: Monday – Thursday: 5:30pm – 10:30pm, Friday – Saturday: 5:30pm – 11:30pm, Sunday: 5:00pm – 9:00pm

64 Green Bay Road
Winnetka, IL 60093

(847) 441-3100