Charlie Trotters   

A very small percentage of the world's population gets to eat food this refined. Slim as it is, that group gets a large slice of happiness, courtesy of Chef Charlie Trotter. The one true megastar of Chicago cuisine, Trotter has the kind of gossip-column fame that few chefs ever attain. He's written dozens of books, starred in the inevitable television show, and received more praise than Jesus for each of his endeavors. As could be imagined, this is haute, very elegant cuisine. Jackets are required, as are reservations, as much as 13 weeks in advance. No cocktails are served, but the wine list is among the city's best, and Trotter's has already graduated two master sommeliers in its brief history, so don't be afraid to ask for directions. Choose from three degustation menus, which are adjusted, if not wholly changed, each day. The "Grand Menu" offers a variety of meat and seafood selections, the "Vegetable Menu" does things to produce that are hard to imagine, and the "Kitchen Table Menu" offers about 15 courses to those few who sit at the restaurant's most requested table, right in the middle of the action. Each menu is a series of petite courses designed to build with each item, into an overall, overwhelming experience. It's billed as "personal cuisine" that uses French techniques and Asian influences, but Trotter is constantly experimenting and challenging himself and his customers, so it's best to bring an open mind and few expectations.