One of Joho's signature techniques is the pairing of highly
sophisticated and down-to-earth ingredients in the same dish.
Rustic meets refined. A slab of foie gras fit for the likes of
Cardinal Richelieu might find itself paired with earthy,
pitchfork-toting peasant fare such as turnips, for example. Humble
cauliflower straight from the potager
gets creamed and
topped with imported Beluga caviar. If Joho's cuisine seems
effortless, it's not. "It takes many years to really develop your
palate and your own cooking style," says Joho. "It's not something
that can be learned from a book or improvised. I taste food all day
The ambience at Everest, although hardly cutting edge, is perfectly
lovely, and of course the gasp-inspiring view of glittering Chicago
is almost enough to make you forget about exquisite dishes such as
Joho's salmon soufflé, or his line-caught Atlantic cod with fresh
morels and asparagus.
Since opening Everest, Joho has also created several other
successful restaurants, including the more casual Brasserie Jo in
Chicago and its sibling in Boston, and the Eiffel Tower Restaurant
in Las Vegas. This one's on the 11th floor of the Eiffel Tower
replica at Paris Las Vegas, which I suppose means my rule of thumb
will have to be broken once again.
Domaine Weinbach GewÜrztraminer Réserve Personnelle 2001
This exotic beauty pairs well with Everest's roasted Maine lobster
in Alsace Gewürztraminer butter and ginger.
Everest's wine list - overseen by Alpana Singh, who happens to be
the youngest Master Sommelier in the United States - boasts the
largest selection of wines from Alsace in America. Here are a few
choice Alsatian bottles, as well as a few Alsace-inspired New World