In his role as Executive Chef of Senza, Sandoval, along with owners Susan McMillian and Amelia Fonti, presents a line-up of American cuisine focusing on fresh, local ingredients, blending both modern and classic techniques. Signature items begin with favorites including Grilled Little Gem Lettuce -- with anchovy, tomato, caper and crouton ($8), Foie Gras -- with quince, red onion, strawberry, pistachio ($18), giving way to entrees like Tagliatelle -- with tomato, artichoke, chantrelle and truffle ($24) and N.Y Strip -- with smoked potato, root vegetable, blackberry, tarragon ($30).
Yet in the short time since opening, the most popular way to experience Senza seems to be in the form of it prix fixe plans: a 5-course, $75 Tasting Menu (each course paired with wine $25 additional) and an incredible 9-course, $105 Grand Menu (each course paired with wine $40 additional).
Chef Sandoval’s food is presented in a setting created by top designer Karen Herold of 555 International (Girl & the Goat, Gucci, GT Fish & Oyster, Burberry), featuring a unique blend of natural, hand-finished woods, warming textures, and modern art. The combination of flavors and space blend together to create an experience to satisfy the senses... and an experience that also happens to be surprisingly gluten-free.
Dinner is served Tuesday-Saturday 5:30 p.m. to 10:30 p.m., with Breakfast and Lunch served Tuesday-Friday 7 a.m. to 2 p.m., and Saturday 10 a.m. to 2 p.m. Senza is located at 2873 North Broadway, Chicago, Illinois. Phone 773-770-3527. www.senzachicago.com