Rick who? At this point, founding chef Rick Tramonto’s departure from Tru is an afterthought. Five years in, and chef Anthony Martin has squarely answered any questions as to whether the restaurant is relevant to the Chicago dining scene. It is. It’s just the job of the rest of the country to catch up to what he’s doing. Tru’s cuisine is progressive French, and Martin has brought a more refined, technique-driven focus, perhaps because of his training under the legendary Joël Robuchon. There’s an extensive caviar program that boasts up to 10 hand-selected caviars, more than 1,500 choices from the wine cellar, and dishes from the $158 prix fixe menu that sound almost too good to share: encapsulated foie gras with Sicilian pistachio and blood orange; 72-hour braised Duroc pork belly with white bean and black truffle velouté; pearl pasta with aged Parmigiano-Reggiano, black truffle, and Black Forest ham; and beef ribeye, maitake mushroom, Tokyo turnip, and pickled mustard seed.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015