Margeaux French Toast – Tahitian Vanilla, Blueberry, Meyer Lemon Curd
Warm Camembert Truffle Baguette – Truffle Butter, Garlic Confit, Chives, Pickles
Breakfast Tartine – Puff Pastry, Scrambled Eggs, Smoked Mushrooms, Frisee, Onion Marmalade
Valrhona Chocolate Grand Macaron – Fresh Raspberry, Milk Chocolate Cremeux
Baked Alaska – Coffee, Cocoa Nib, Hazelnut, Meringue, Chartreuse
Having taken a fair bit of criticism from fellow culinary tourists for contesting that Bardot Brasserie in Las Vegas is the best Restaurant of its kind in America, a prevalent bias against “Celebrity Chefs” including Michael Mina leading many to mistakenly assume it just another hotel concept, it was shortly after arriving in Chicago on July 4th that a seat was taken at Margeaux Brasserie inside the Waldorf Astoria, the Midwest sister to Bardot featuring an almost entirely different menu including daily Breakfast.
Toqued by Chef Brent Balika since opening and managed by nine-year Mina veteran Jose Gonzalez, the group’s ability to promote talented people from within never ceasing to impress from coast-to-coast and all points between, it was shortly after arriving at the third story space that a menu was presented and Coffee poured, the Cold-Brew from LAMill particularly welcome on a hot and humid holiday.
Certainly not the sort of place one stumbles upon, even Petit Margeaux Cafe at street level a space that looks ‘fancy’ to remain in step with nearby shopping including Hermes and the associated clientele, guests dining early on weekdays will find a menu largely focused on Eggs, Bacon and Sausage, though those seeking something more decadent will also notice Duck Confit Waffles and Lobster Benedict plus Griddles and Pastries.
Playing light Instrumental classics overhead, several rooms bathed in light giving the space an intimate feel despite capacity that undoubtedly exceeds one hundred, it was starting sweet that a pleasant waiter presented Margeaux’s take on Bardot’s weekend-only French Toast, the Brioche base here a bit shorter and more custardy beneath thick Lemon Curd plus Blueberries while a structurally sound Baguette was equally impressive at the opposite end of the spectrum as it was split and topped with gooey Cheese and Butter speckled in Truffles.
Next treated to a daily special Tartine, gently crackling layers of Puff Pastry heard with each forkful, it was thanks to a request one week prior that two items from the nighttime Dessert Menu were able to be offered at 10am, the Valrhona Chocolate Grand Macaron a lot like that at Bardot but including fresh Raspberries plus a Cream Center while Baked Alaska flamed in Chartreuse only seems indulgent at that time of day until you try it and realize that something so complex and delicious should be tasted anytime the chance presents.