via Entente
Tucked away in Lakeview is a neighborhood spot you definitely should get to know. And that’s not us talking…it’s their Michelin star! Entente {3056 North Lincoln Avenue, Chicago; 872.206.8553} focuses on precise presentation, local and seasonal ingredients, and exceptional experience. And none of that would be possible without James Beard Foundation nominee, Chef Brian Fisher. He is a culinary force to be reckoned with, and he’s sharing some of his secrets with us.
DiningOut: Tell us about some of your earliest food memories.
Fisher: My earliest food memory is eating soft scrambled egg and black pepper sandwiches with my grandpa while watching The Price is Right when I was four or five. And the sips of Old Style and extremely bitter coffee. As far as my influences go, those came all throughout my career and the chefs that I’ve been lucky enough to work under.
via Jim Vondruska
What is something no one tells you about being a chef?
I feel as though in this age of the internet, social media, celebrity, and what have you that most things have been discussed in one medium or another. What they don’t talk about enough is the fact that what we do is a privilege. Is it easy? No. Do the hours suck? Sure. At the end of the day, is it something that is extremely gratifying while simultaneously being an amazing creative outlet? Absolutely. I mean, at the end of the day, people come to your place of business and spend their hard-earned money for something that you’ve created. From the food and drink down to the overall experience.
There is a certain level of trust involved. It’s a very personal and special thing and should ultimately keep us all humbled and remind us of why we do what we do. Hospitality. Also, to purchase a gym membership beforehand.
via Entente
What sets Entente apart in the Chicago food world?
We offer a high-level product in an environment in which you can create your own tasting menu. If you want to come in and order one to three courses, cool. If you and a few friends want to come in and order all 12-14 courses, you can do that, too, but with a somewhat more sensible price point considering each dish is meant to be shared with two to three people. Not to say that shared plates are a new or original thing, but it’s the level of food, the attention to detail, the wine list and pairings, the level of service involved, etc., that I feel makes us…us.
What do you want people to experience when they dine with you?
I want people to let their guard down, enjoy some great food and wine that maybe they’ve never tried before, enjoy their company in a comfortable and warm environment, and to leave feeling happy, satiated and to still talk about the meal after they’ve left.
via Entente
What is the best part of your job?
Failing. At this point, the best part of my job is twofold. It’s to continue to push myself outside of my own comfort zone as a cook and to learn from those failures. It’s the best way to learn and to progress. The second part of that is the ability to be able to start to mentor younger cooks and share what I’ve learned, not only through those failures, but also past successes, experiences, and training, as well.
How would you describe the Chicago food community overall?
Thriving. Not only is the current guard of chefs killing it in their own way, but it is just as exciting to think about when you consider all of the talent waiting in the wings in their respective restaurants. I love how Chicago breeds talent. It’s sure to be a city to watch for years to come.
Celebrating Entente’s 1-Year Anniversary in 2017
Describe your team’s mentality.
I’m very lucky to have a small team that is extremely dedicated, talented, focused, and able to roll with the punches. We all have very high expectations and we continue to push each other to be better every day, as well as complement each other’s strengths and weaknesses along the way. Shout out to David, Dan, Jessica, and Victor, our all-star dishwasher, and everyone else that has invested time here. I couldn’t do it without them.
Our front of house team is equally as focused, led by our formidable sommelier and service director, Christopher Harris. His palate is fantastic, his food knowledge and wine pairings are super on point, and I’m so lucky to be able to work with him on a daily basis. It’s inspiring to watch someone of his talent to continue to educate themselves within their craft, and it pushes me to do the same.
via Entente
The holidays are coming up; what are Entente’s plans?
We don’t have anything crazy planned (yet). We are, however, currently booking private events for the holiday season. There have been whispers exchanged of doing our third NYE prix fixe menu, but that’s still just being kicked around at the moment. Stay tuned…
How do you cater to those larger groups?
We have a huge back dining room which easily turns into a private dining room with an open view of the open kitchen and the ability for customizable menus and wine pairings.
Interview by Kaleigh Glaza | Online Editor
The post In the Kitchen with: Chef Brian Fisher from Entente appeared first on DiningOut Chicago.