Food

If selecting the set menu, we ask that the entire table participate in having the set menu.

We will gladly make substitutions for our vegetarian and pescatarian diners. For all other restrictions or allergies, please notify our team before dining with us.

An optional 3% surcharge will be added to the bill which goes directly into providing health benefits for Elske employees.

Menu subject to changes.

(Updated 01/17/20)

Tasting Menu

Set menu95
Wine pairing55
Non-alcoholic25

Tea of fruits and vegetables with cordyceps and garlic scapes
Pickled shrimp and mussel salad with fennel and crispy potato
Fried artichokes with egg yolk jam and sunflower seeds
Duck liver tart with salted ramp and buckwheat
Smoked sturgeon with Gunde's cucumber salad, horseradish, and rugbrød
Caramelized cauliflower with quince, radicchio, and thyme
Slow roasted short rib with turnip-leek cake, pear, and black garlic
Frozen fennel jelly with mint
Warm mushroom custard with apple cider and maple sugar cake

A La Carte Menu

Publican Quality oat porridge sourdough and cultured koji butter7
Salt-cured anchovies with fennel pollen, lemon, and grilled bread 14
'Wilde Weide' raw aged gouda with apple jam and crackers14
Belgian endives with walnuts, pickled raisins, and sherry 16
Kombu-cured fluke with turnip, asian pear, and sesame22
Annatto zucca with butternut squash sofrito, pepitas, and pecorino19
Ricotta stuffed occhi with smoked trout roe, lemon, and marjoram24
Celeriac 'risotto' with candied hazelnuts, parmesan, apple, and black truffle22
Fried sea bass with melted leeks, grapefruit, and sauce maltaise24
Bay scallops with salsify, black trumpet mushrooms, and preserved lemon25
Soft scrambled eggs with confit chicken, smoked carrots, and sprouted grains22
Roasted rabbit with bacon sausage, broccoli, skordalia, and rosemary25
Grilled wagyu flat iron with seeded knoephla, cabbage, and creamed veal jus25
Pomegranate-poached quince with rosehip coconut sherbet13
Frozen raspberry fluff and sweet woodruff custard13
Sunflower seed parfait with sour honey, licorice, and bee pollen13
Dark chocolate pudding with toasted bread and balsamic13

Drinks

Cocktails

Gløgg
Red wine, mulling spices, almonds, and brandy13
Spritz
Saffron, amara rossa, sparkling wine, and bay leaf13
Milk Punch
Bourbon, roasted apple, and black tea13
Sour
Aquavit, genever, celery, and hops13
Stirred
Old tom gin, suze, and chamomile13
3-Parter
Tequila, vermouth di torino, and green chartreuse13
Spirit Free, Shaken
Celery, hops, and lemon8
Spirit Free, Collins
Carrot, ginger, lime, and curry8

Wine ~ By the Glass

Aubry Primier Cru Brut
France (Champagne) Chardonnay Blend 20/88
Domaine Thillardon Pet Nat Rosé NV
France (Beaujolais) Gamay 15/67
Kabaj 'Rebula' 2015
Slovenia (Goriska Brda) Ribolla Gialla11/48
Domaine des Quatre Routes 2018
France (Muscadet Sèvre & Maine) Muscadet14/62
Wyncroft 'Wren Song' 2014
Michigan (Lake Michigan Shore) Riesling 16/70
Sandhi 2017
California (Santa Barbara County) Chardonnay18/78
Pierre Cotton 2017
France (Côte de Brouilly) Gamay18/78
Domaine des Roches Neuves 2017
France (Samur-Champigny) Cabernet Franc15/67
Arnaldo-Caprai 'Montefalco Rosso' 2015
Italy (Montefalco) Sangiovese Blend14/62

A La Carte Menu

About

Elske means love in Danish, a nod to both David Posey’s Danish mother and the fact that the couple got engaged in Copenhagen. “Our travels in Denmark have really influenced us,” Chef Posey said. “We like that clean, simple aesthetic.” The dining room — all crisp lines, minimalist décor and soft lighting — is anchored by a wide open kitchen on one side and a small patio with a working fireplace on the other. Combined with the friendly service, it creates the impression that you’re eating in a Scandinavian friend’s weekend home. The wood-fired hearth, local food, and farm-driven menu are all important pieces of the ever-changing menu at Elske.

Elske Accolades

2019OpenTable Diner's Choice
2018James Beard, Finalist Best Chef: Great Lakes
2018Michelin One Michelin Star
2018Jean Banchet Award Best New Restaurant, Nominee
2017Michelin One Michelin Star
2017Bon Appetit #2 Best New Restaurant in America
2017Eater Best New Restaurant, National
2017Zagat

Anna Posey

Pastry Chef/Owner

2018Jean Banchet Award Pastry Chef of the Year
2015StarChefs Rising Pastry Star
2014Zagat 30 Under 30
2013TimeOut Chicago Best New Pastry Chef
2013Food and Wine Nominee People’s Best New Pastry Chef

David Posey

Executive Chef/Owner

2015Waldorf Astoria A Taste of Waldorf Winner
2010-2014Michelin Star for Blackbird Restaurant, Chicago
2014James Beard Award Finalist Rising Star Chef
2014Bill of Fare Chefs to Watch
2013Jean Banchet Award Chef de Cuisine
2013James Beard Award Finalist Rising Star Chef
2012Eater Young Guns
2012Zagat 30 Under 30

Shop

Elske Hat $20

“Employee of the Month” Tote Bag $30

Elske Black Metal Shirt $20

Gift Card from $50

Events

Private dining at Elske was created to be a warm, casual space where family and friends can gather to relax and enjoy delicious food. Chefs David and Anna Posey’s cuisine is soulful cooking combined with modern techniques and an open, wood-fired hearth. It is the perfect environment for celebrating with a party (small or large), for dinner, or for cocktails and snacks. We have events packages to fit each of these occasions.

To book a party, you can visit our private event portal here:

Download Pdf

Private Event Software powered by Tripleseat

Jobs

We are currently looking for:

Server Assistant (FULL TIME, must be able to work Wednesday through Sunday)

Bartender (FULL TIME, must be able to work Wednesday through Sunday)

Line Cook (FULL TIME, must be able to work Wednesday through Sunday)

To apply, please email info@elskerestaurant.com. Thank you!!

1350 W Randolph St,
Chicago IL 60607
(312) 733 1314
info@elskerestaurant.com
If you are interested in joining our team please send your resume and cover letter to info@elskerestaurant.com
For all media requests and inquiries, please contact: press@elskerestaurant.com