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5545 n. sheridan road _ bryn mawrchicago, il 60640info_trubadeaux.com773.407.7552 home

Two brothers, one dream: to make your restaurant dining experience memorable.

The menu at Trubadeaux is defined by a unique palette of ingredients, textures and flavors. Dishes combine sweet with savory along with hints of spice and smokiness. Above all, every dish has a unified intention, a clear vision. That vision belongs to chef/owner Antonio Reynolds. Working with his brother, co-owner Lyle Reynolds, food has been at the forefront of this world renowned restaurant on Chicago's north side for the last three years. Chef Antonio has been behind a series of top flight restaurants with other partners and chefs including ID, Complexity, Heat, and Lilet in Roscoe Village. Finally, the Reynolds brothers have a place all their own. Located in Edgewater, Trubadeaux is intimate and refined. Its the perfect place for the Reynolds Brothers to deliver their most inspired performance. Chef Antoine and his brother Lyle live by three basic principles: great food, amazing ambience and pristine presentation. Nothing less than perfection is our goal. Chef Antoine Reynolds, trained by world-renown chef Mike Sheerin, started as sous chef at Jaco, eventually becoming chef du cuisine, eventually opening and closing the uber-successful restaurants ID, Tru47 and Spitaggios.

And with him almost every step of the way is his brother Lyle, who found his passion for food while as a consultant for IBM.

Come by Trubadeaux -- do your thing.

CHECK OUT OUR YELP REVIEWS AND SEE FOR YOURSELF

01 primates in diapers

appetizersour signature bear tartar with truffle vinaigrette and an avocado puree smear coffee-scented fluke with lemon cucumber, saffron, and bread sauce heirloom albacore with lemon cucumber, organice green grapes, Florence fennel and dent cornpattypan squash and pesto soupswan creek farm suckling pig with lillet-stewed apricots, snow peas, water chestnuts and beer vinaigrette braised octopus confit with pickled ramps, baby romaine, miners lettuce, malt and candied red onion Crispy maryland soft shell crab with yogurt water, honey custard, edamame, yuba and soy caramel
entreeswood-grilled tasmanian sea trout over potato smudge, smoked fresh pickles, braised fennel and napa cabbage fourteen hour slow-roasted milk braised pork shoulder over lentils du puyvodka tossed porterhouse steak with a durian bavaroissauteed skate wing with peach molasses, eggplant confit and chamomile parmesan-ricotta dumpling with asparagus, whole wheat, mustard and cured egg yolk stuffed bobwhite quail with black cumin sausage, charred avocado and house-made giardiniera grilled wagyu tri tip with artichoke, figs, sprouting granola and cassia bud

dessertswhite chocolate mousse drizzled with hazelnut airhazelnut dacquoise with espresso, crispy chicory caramel and apricot kernel sherbet fried polenta with klug farms blueberries, lemon verbena and smoked brown sugar ice cream sweet corn ice cream with bacon brioche, candied pecan, basil and blis maple syrup grilled peach pavlova with farro ice cream, sophie ale and peach leaf custard seasonal sorbet andante dairy 'bel canto'- goat's milk, petaluma, california with plumprairie fruits farm 'roxanne'- sheep's milk, champaign, illinois with apple relish
tasting menu$100 per personAdditional wine pairing availableamuse bouchepeanut gazpacho with cured hiramasa, rhubarb, pine, brittle peanut and green peppercorncrispy maryland soft shell crab with honey custard, edamame, yuba and soy caramelseared ahi with green garbanzos, picholine olives, smoked buttermilk and candied wild ricehudson valley foie gras torchon with black garlic, green strawberries and shrimp saltcrispy walleye with green papaya, dandelion greens, walnuts and charred beef vinaigrettestuffed bobwhite quail with black cumin sausage, charred avocado and house-made giardinieragrilled wagyu tri tip with artichoke, figs, sprouting granola and cassia budintermezzowhite honey parfait with coconut sponge, passion fruit, rum and caramelized white chocolatehazelnut dacquoise with espresso, crispy chicory caramel and apricot kernel sherbet

location

Located in the historic Edgewater neighborhood, sheridan Road at bryn mawr."look for the big pink elephant."FROM THE NORTH: lake shore drive to bryn mawr. follow your nose, it'll tell you where to go.FROM THE SOUTH: lake shore drive to bryn mawr. exit west to sheridan road.FROM THE WEST: bryn mawr to sheridan road. if you drive into the lake, you've gone too far.VIA PUBLIC TRANSIT: take the sheridan bus to bryn mawr. or, take the red line to the bryn mawr stop and walk five minutes west to sheridan.

reservations

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events

Trubadeaux restaurant offers premiere Edgewater dining and space for exclusive private parties and corporate events. Please contact us directly so we may speak with you personally about custom Trubadeaux special events and catering needs of fine contemporary French fusion cuisine.

Contact Lyle Reynolds.

Telephone: (773) 407 7552

Email: info_Trubadeaux.com