I have to tell you that I thoroughly enjoyed my recent dinner at Lockwood Restaurant, located within the Palmer House Hilton at 17 E. Monroe.  As many of you know, when you first enter the Hilton and climb up the stairs you reach the most amazing, stunning and historical lounge.  The beauty of this room is spectacular and my dream someday is to organize huge soiree with ball gowns -  and all of you are invited!  Okay, back to reality now...

So, with this gorgeous room (as you can see on the right), I wasn't sure that the restaurant would stand up to it in elegance and history. What I realized, is that you really can't compare the two.  Lockwood Restaurant surely has every bit of elegance of this room, while offering modern luxury (below).   I loved the mini chandeliers throughout the restaurant and thought the white chairs were so fun!

Now that decor is out of the way, I know that you all are wondering about the main thing- food.  Did I like it? Is the chef any good? Is it worth the price?  Yes. Yes. And, yes.

First off, I went crazy over the buffalo'ed wing.  So ingenious and an absolutely incredible appetizer.  This little bite of chicken, stuffed with cheese on a small bone, offered gigantic amounts of flavor.  And, the side of Corona to go with it was the perfect complement.  I strongly recommend asking Lockwood to serve the baby Corona with yours too!

Other highlights?

The Butter Poached Sable topped with lobster and served with a not-too-heavy corn chowder was out of this world.  The fish was of the "melt in your mouth variety" and the corn chowder was skillfully complemented by the addition of sausage.  Definitely, a must try.  I mean, how can you go wrong with butter poaching?

Loved, as well, the Foie Gras Rosh Hashana!  It really felt like I was welcoming in the fall with this dish.  And, Chef Phillip Foss certainly created a symbolic masterpiece with this one.  The Foie Gras served with pomegranates represent good deeds and the apples with honey amaranth symbolize hopes for a sweet year.  All of this was served on a potato cake of sorts.  Mmm...I certainly welcomed my fall with flavor and good wishes.

For dessert, the banana with blis maple syrup, peanut butter ice cream and beer gelee offered the perfect final touch for the night.  Of course, this dessert had to be complemented with bacon - "the new black!".  I have been seeing bacon everywhere lately...and, don't get me wrong...I am not complaining by any means.  It was decadent, yet light at the same time and I appreciated the peanut ice cream that added a superb nutty flavor.

Lockwood Restaurant is a wonderful place to dine in style and to truly enjoy a luxurious dinner - in terms of decor and in food!  I have to say that Phillip Foss, who has worked at Le Cirque, the King David Hotel, Bistrot Margot, The Four Seasons, Maui and the Newport Room, Bermuda, certainly has innovation and great taste at the forefront of his mind at Lockwood Restaurant.  I am delighted to have him in Chicago.