Goosefoot, Chicago, IL (New American)
Chef: Chris Nugent
Chef Chris Nugent grew up around restaurants during his childhood in Upstate New York, living with Chef John Daly after the loss of his mother at a young age. After high school, he went on to complete his culinary education at Johnson & Wales and worked alongside top Chef’s in New York before venturing out on his own. His time in culinary school is where he truly began to embrace the vision that he holds to this day, that cooking should be forward-thinking and creative. Nugent has stated in interviews that cooking has always been his comfort, and after the loss of his brother in 2009, he vowed to only cook food with great vision and culinary artistry but to make the most of each day that he has been given. This is the culinary philosophy he clings to this day in his restaurant, Goosefoot.
Established in 2011, Goosefoot is the platform for Chris Nugent’s New American culinary approach to fine dining. Designed by his wife, Nina, she sought to create a restaurant whose ambiance mirrored her husband’s approach to his food; classic yet modern, approachable and lively. The benches along the wall of the restaurant have been created by local craftsmen and every minute detail down to the selection of china has been carefully considered to create the best possible dining experience. Goosefoot strives to cook with only the best, local, and seasonal ingredients which is what inspired its name after the goosefoot genus of plants popular in the culinary world. Goosefoot incorporates classic French techniques with a forward-thinking modern vision into its seasonally changing Tasting menu of approximately 8 to 10 courses. The menu opens with Diver Scallops served with Lemongrass, Coconut, and Lobster. A delicious way to start your evening, the sauce in this dish is perfectly seasoned, flavorful without becoming overwhelming. Nina’s Pasta with Truffle, English Peas, and Pecorino is another dish that cannot be beat. The flavors play off one another perfectly, and the pasta itself is clearly handmade. The Fall Angus Beef is another course that is expertly seasoned and cooked to perfection. Ending the evening with the Coffee and Elderflower, Meyer Lemon dessert, may seem like an odd combination, but is truly delightful! The lemon flavors provide a nice variation from the coffee, and just like every other dish at Goosefoot, the plating is done in a delightful way. When you leave, the restaurant gives you a chocolate bar as a take home gift, which is also delicious. For those interested in wine with their experience, Goosefoot allows you to bring your own bottle or purchase one from their wine list.
- 1 Michelin Star, 2018
- Gayot, Top 10 Chicago American Restaurants (2018)
Website: www.goosefoot.net
Phone: (773) 942-7547
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Tony Lagana
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.