EL IDEAS RESTAURANT.
The brainchild of Chef Phillip Foss, EL Ideas offers contemporary cuisine in a setting unlike any other. Offering only 26 seats, the dining room is situated inside of the kitchen and offers guests an environment more akin to a laid back dinner party than what is generally associated with restaurants offering cutting edge cuisine.
EL Ideas is a micro restaurant located on a back alley street in the little known Douglas Park neighborhood of Chicago. The name - in addition to being an homage to the elevated train system of Chicago (and many other meanings of ‘el’) – is an abbreviation for Elevated Ideas in Cuisine and Dining.
THE CHEF. Phillip Foss.
Foss received his formal culinary training from the Culinary Institute of America, graduating in 1991. He cut his teeth at venerable New York restaurants such as Le Cirque, before traveling to France to work under Chef Jacques Maximin. From there he bounced around from Chicago and Brazil to Maui, Israel, and Bermuda and then back to Chicago, always cooking at the best and learning from the brightest.
In 2014 EL Ideas earned a coveted Michelin star.
THE OVEN. XAV 615 G.
“Our UNOX oven is a game changer for us at EL Ideas" - Chef Phillip Foss.
Aside from its sleek design, the easy to use interface allows us to program the oven specifically for individual items, creating consistently excellent results. It has not only made our life easier, it has also made our product better.