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TRU |
 676 N. St. Clair, Chicago
Tel: (312) 202-0001
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6 Review(s) Total
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Chris M. says:
On Sunday 5/6/07 10:56 AM
It was about a year ago we were there, but I still get a sour taste in my mouth from my experience at Tru. The service was the absolute Pits. It took three hours for a three course meal. And most of that time was spent looking for our waiter or signalling over the bread guy, because we were starving. Not only that, but they sized us up immediately as "riff raff," I guess, because we were seated at a tiny table right in front of the door leading to the kitchen, waiters slamming in and out constantly -- not ours, of course. He must have been on his three-hour break. And then at one point they brought us one of those "special" appetizers that the chef was trying out. It was these frozen popsicle things that were meat-flavored or veggie-flavored or something like that. I just remember us looking at each other in disbelief that anyone could possibly find these tasty. And to tell you the truth, the meal was nothing special -- but it certainly was priced as if it was. We'll stick with Everest, Le Francais, Le Titi, and Lou Malnati's, thanks.
Matthew R says:
On Saturday 12/23/06 2:49 AM
I also asked to look at a wine list to kill time. The rest of my party finally arrives and we are seated. I discuss wine with the wine advisor and he then asks to see my ID. On a $600 bottle of wine the man has the gaul to ask for ID. My ID just so happens to be sitting in the Cook County Traffic Court right now from a speeeding violation and i was DENIED SERVICE. I showed the man my business card with my title ATTORNEY AT LAW and still refused service. This set the tone for the remainder of the evening. We read the menu. On the left was one kind of pre fixe and the right side was another. The waiter informed us that the ENTIRE table must choose a side of the menu to order from. I was not pleased. Course after course was full of emulsions. I could not believe some of the things they came out with that were plain awful. If the kitchen staff at Tru would take all the time and effort they use coming up with esoteric unappealing menus and focused that effort towards making 5 star food i think they might actually have a waiting list for reservations. If you are looking for a fine dining expereince Tru is not it.
Matthew R says:
On Saturday 12/23/06 2:48 AM
I went to Tru this evening. December 22, 2006. In spirit of the holidays my friends and i had decided to go on a "5 star" tour of chicago. This entailed Spiaggia, Everest and finally Tru. While we were dazzled by the first two, we felt as if Tru would be something "tru"ly special. We couldn't have been more disappointed. I was on time and the remainder of my party was slightly late. I sat in the lounge area and was well attened to. I had a Gin and tonic (given it WAS $15, but who cares.)
Barnaby Rudge says:
On Tuesday 8/8/06 6:12 PM
Tru without the commitment
A new 9-table Salon lets you sample the ambiance, coordinated service, and ingenious creations without dropping $110-$135 a person on three hours of degustation antics.
Its five caviar offerings and five “savory” ones start at $12. They’re tiny in size but huge in creativity and quality. Four tiny sandwiches--maybe 2 inches across--included one was of butter-poached lobster with mango on a tiny brioche; another was filled with chile-spiced peeky-toe crab. They came with a salad of lamb’s-tongue lettuce, each tiny but flavorful leaf seemingly brushed individually with a few molecules of dressing. I don’t know if it’s the superior ingredients or the ingenious combinations and gifted cookery, but an eye dropper of food here seems to pack as much flavor punch and more pure pleasure than a ladleful elsewhere.
It’s obviously not the amount of food that makes this place so special, but the careful hunting out of extraordinary ingredients and the specialized talent that delivers so much pleasure. Nowhere is that more obvious than in the $36 “slow-poached” egg. It’s cooked for 90 minutes to develop a unique consistency, then added to a cream-and-Champagne sauce with 1/8-inch croutons that crunch and simplicity to contrast with the smooth, rich sauce and delicate osetra caviar. The salty roe, sinfully-rich cream, unctuous egg, and elemental bread each makes its own statement to the delight of your taste buds.
Russell says:
On Thursday 6/1/06 3:14 AM
It was a little warm, so I took of my jacket on arrival, and was told to put it back on. Received numerous very small courses and was hungry most of the time. Food was barely identifiable it was so fancy, and the hispanic waiter had thick accent so was often unaware of what I was eating. Advised staff had to leave 2 hours after arrival to make show and was repeatedly reassured but no increase in serving speed; was late for show and didnt get to eat dessert (paid for). Total bill $450 for two. The service was a show but was not tailored for me. The food was fancy but not particularly tasty. One star.
unTru says:
On Wednesday 2/11/04 1:07 PM
We dined at Tru on Feb. 6, 2004. The service was with out a doubt world class. european service with dishes served in unison. For a Friday night the establishment was not full and I would imagine we could have walked in without a reservation. Prices are outrageous. $12 for a vodka and tonic. our tab was over 350 for the two of us. The food was fantastic albiet a little too pretentious for my taste. a lot of show but not much substance. I would rather eat at Le Bouchan for three nights for the cost of one night at Tru. I found the atmosphere a little too stuffy and often times got the impression the wait staff were in the corner mocking the customers. They serve some very strange dishes that you simply don't know what to do with them. The staff seemed to get chuckles watching people stare at a bent spoon appetizer and not knowing what to do with it. Uncomfortable to say the least.
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NOTICE: This is NOT the OFFICIAL TRU website. These reviews are a forum for opinions about the venue that other Centerstage Chicago users may want to know, not to order merchandise, apply for a job, etc.
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