![]() We did the Fried Calamari - “lightly breaded and deep fried, w/ Gaslight’s signature marinara sauce,” which has always been good for us. It was good, but could have benefitted from much better stemware. Not so much because I feel that Picard is a better producer/négociant, than Louis Jadot, who has a Puligny-Montrachet on the list, or that I like Chassagne-Montrachet better than a Puligny-Montrachet, but because we had done the Latour too often recently, as the only white Burgundy on too many wine lists. I started our small group with the Michel Picard Chassagne-Montrachet. While not a fan of “theme restaurants,” in general, the Gaslight Club does not bother me in any way, so long as the wines and food are up to par. OK, the Gaslight Club is a themed restaurant, and works to retain that – harkening back to an earlier era, which is fine. ![]() A quibble that I see I had in an earlier review. It was perfect, though we could have used a bit more light, directly over the table. We were in a smallish dining room, to the right, as one enters from the host/hostess stand. We know the layout, and the drill, and requested a table off to the side, from the bar area, as the performers can get a bit loud. In this case, my wife had a meeting AT the Gaslight Club, before we left the next morning (later, than usual) for meetings in Buffalo, NY. We stay at that inn, when we have meetings that run late in town, and have early flights the next morning. ![]() To date, we have probably dined at the Gaslight Club, in the Hilton O’Hare Airport a dozen times.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |