For someone you would like to send here
An evening at Ashvane
Good for the tasting menu, a pairing or anything in this shop. It never expires, and it arrives in a letterpress envelope if you collect it.
Ashvane, a tasting room in nine courses
Tasting room · Fulton Market, Chicago
Est. MMXIX
Nine courses, two seatings, and a kitchen you can hear.
IArrival
One farm, one coast,one fire, and a menuthat changes with them.
Ashvane is a small room in Fulton Market with twenty-eight seats and an open kitchen. There is one menu each night, nine courses long, and it is written around whatever arrived that morning.
We seat everyone at once, twice an evening, so that every plate leaves the pass the moment it is ready. Dinner takes about three hours. Nobody will hurry you.
- Twenty-eight
- seats, one room
- Nine
- courses, one menu
- Two
- seatings a night
- Five
- evenings a week
IIThe menu
Course I
First light
Cured tuna · heirloom tomato · black olive soil
One cold, bright bite to open the evening.
Course II
The garden in October
Beetroot tartare · smoked crème fraîche · cress
Roasted in hay, chopped by hand.
Course III
Tagliolini
Egg-yolk pasta · aged parmesan · black olive
Rolled and cut an hour before you arrive.
Course IV
Bread & butter
Seeded grissini · cultured butter · black garlic honey
Baked for each seating.
Course V
The river
Lake trout · white asparagus · trout roe
From a farm two hours north.
Course VI
Black truffle
Tajarin · shaved black truffle · brown butter
Shaved at the table, as much as you like.
Course VII
Duck
Dry-aged duck · saffron rice · plum
Aged on the bone for twelve days.
Course VIII
Burrata
Burrata · roasted fig · white endive
The only cheese course we have never changed.
Course IX
Last light
Sour cherry · dark chocolate · pistachio
And a little something to take home.
IIIPairing
Nine glasses,or none at all.
Choose how you would like to drink tonight. The menu above writes the pairing under every course, and the price follows you to the booking.
Wine by the glass or the bottle from the cellar list, poured whenever you like.
Menu only$185a guest, before service
- IFirst lightYour choice from the cellar list
- IIThe garden in OctoberYour choice from the cellar list
- IIITaglioliniYour choice from the cellar list
- IVBread & butterYour choice from the cellar list
- VThe riverYour choice from the cellar list
- VIBlack truffleYour choice from the cellar list
- VIIDuckYour choice from the cellar list
- VIIIBurrataYour choice from the cellar list
- IXLast lightYour choice from the cellar list
IVTake home
Something from the kitchen,for later.
Order ahead and collect at the host stand from 3 pm, Wednesday to Sunday. Gift cards are sent by email straight away.
From the pastry section
Nine bonbons
Burnt honey, sea buckthorn, smoked caramel and six more. The box we send home after dinner.
$38
From the larder
House ferments, a trio
Pickled green plum, black garlic honey and plum shoyu in small jars, with a card on how we use them.
$36
From the cellar
Ashvane Riesling
A dry Finger Lakes Riesling made with one grower for our first courses. Bone dry, a little salt, poured all evening at the bar.
$58
From the dining room
The table candles
The beeswax candles we light for the second seating, hand-poured. A set of three, wrapped.
$26
VThe letter
From the kitchen, this autumn
Dear guest,
Ashvane began with one idea: that a long dinner can be slow without being solemn.
Every morning the menu starts with a call to the farm, not with a recipe.
If the beetroot is better than the duck, the beetroot gets the bigger plate.
We keep twenty-eight seats and two seatings, so every course can leave the pass the moment it is ready.
You will hear the kitchen. We like it that way.
Come hungry, stay as long as you like, and tell us honestly what you did not love.
Ines CalderChef & owner
VIPrivate dining
A room of your own,for one evening.
The salon
Up to twelve guests
A room behind the kitchen with one long table, the full tasting menu, a menu card printed with your guests' names, and the sommelier for the night.
Room minimum $2,500
The counter
Six seats at the pass
Watch every course leave the kitchen. The chef cooks and serves each plate to you herself, with two extra courses that never reach the dining room.
$250 a guest
VIIGuest notes
Sample notes, written for this demo. Your real reviews go here.
- I
Nine courses and not one of them rushed. The black truffle course is the plate I still think about on the train home.
Sample note · An anniversary dinner
- II
We took the zero-proof pairing and did not miss the wine once. The beet kvass alone was worth the trip.
Sample note · A first visit, late seating
- III
A quiet room, music you never notice, and people who seem to know exactly when you want to talk.
Sample note · A table for two, early seating
VIIIReserve
Hold a tablewith $50 a guest.
The deposit comes off your bill on the night. Change or cancel up to two days before and it comes back to you in full.
- Bookings open ten weeks ahead. Every evening with a table left is in the calendar.
- Tell us about allergies when you book; we cook around them with two days' notice.
- Seven or more? Ask about the salon in private dining.
IXVisit
Fulton Market,behind the green door.
- Address
- West Fulton Street, Chicago, IL (demo address)
- Seatings
- Wednesday to Sunday · 5:30 & 8:30
- Closed
- Monday & Tuesday
- The bar
- From 5 pm, no booking needed
- Telephone
- (312) 555-0168
- hello@example.com
- Dress
- However you feel most like yourself
