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New friends were made. It's his birthday." There was a chiffonade of raw baby kale piled on the other side of the bun. Terrace 16 - 401 N Wabash Ave, Chicago, Illinois 60611 - Rated 4.4 based on 205 Reviews "Best restaurant in the world!

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Jesus, I wish I was 30. Some enterprising pedicab driver, tapped into the Resistance tourism market, zipped by with a full load of cackling snowflakes, YG & Nipsey Hussle spitting from a speaker on blast: "Fuck Donald Trump!

In recent times, there's been a debate among food writers, particularly critics, about whether it's ethical to cover restaurants owned or operated by known abusers such as New York's

That's excepting a particular cocktail, a sour, watery blend of rum with carrot, orange, and ginger juices. Cocktails, $18, are very well-made. It's cheaper, for one thing.

His Onigiri Shuttle Kororin rolls to a stop next week—but he’ll be back. "Violet" approximates an Aviation, "Yellow" a daiquiri; "Green" is a gin-based, tarragon-infused herbal concoction that exploits the ancient remedies growing in the terrace's curving raised herb gardens. Terrace 16 is the new restaurant on the 16th floor of Trump International Hotel & Tower, the president's skyscraper, erected in 2008 when he was just a two-bit television troll. The star dessert, however, is the “S’mores for the Table,” whose presentation — a campfire tableau, complete with flames — supports s’mores made of graham-cracker sablet, a thick marshmallow layer and dark-chocolate ganache. His security clearance has been revoked, but he'll be OK.  Meanwhile, beet salad with smoked trout is a fresh and earnest assurance that maybe everything is OK this summer, while a $6 bowl of "Chicago Mix" with truffle-cheese-dusted popcorn slums it with stale caramel and buttered puffed kernels. "Is that all you got?"

I've been married for 40 years. The restaurant's reopening under a new name with the same chef, Nick Dostal, seemed like a good opportunity to visit a place where presumably people who aren't bothered by the president go to have fun.

But the menu describes it as “whole crispy fried chicken,” and what arrives at the table is a collection of breast and thigh pieces. The chicken itself is very good, extremely crispy and the portion is substantial (at $42, it had better be).

One gets the sense that everyone has come just to be in the space rather than to seek out Dostal's food, even if his menu has become more approachable to the sort of tourists who might find this place an attraction. A server, Raul, asked how I'd like it cooked, and before I could answer, he offered "medium?" Pastry chef Jared Bacheller is doing terrific work, from the $8 bread-and-butter board, loaded with rosemary focaccia, olive ciabatta rolls and pesto palmiers, to his excellent desserts, which include a simple but delicious seasonal-fruit tart, a flawless mocha souffle with coffee ice cream, and a cookies-and-cream ice cream sandwich topped with an intricate chocolate-strand nest. Chef, she reported, was using the dark meat for stock. This summer an "extremely credible source" called my office and told me that lizard people were working in the kitchen at Terrace 16, churning immigrant babies into hamburger and squid ink chitarra. The bread service is terrific: it's a mere $8 for a hunk of warm rosemary focaccia (which solves the mystery of where the kitchen's last salt reserves went), a pair of olive-studded ciabatta rolls, and a pair of light, chewy elephant ears with pockets of dried tomato. A dish of chilled scallops demonstrates similar detail, the scallops delivered in precise, identically sized pieces alongside a swipe of wasabi-edamame puree and a delicate summer-bean salad. Now, the two concepts are one; the full menu is available indoors and out.

It looks like every playing-it-safe hotel menu you’ve ever seen — seen-it-before food at premium prices.

So that's what's going on in Chicago, in a small bubble high above the city, with a view perhaps unrivaled by any but that at the six-stories-higher London House rooftop bar across the river. The only thing Chicagoans on the ground are missing is the spectacular view from occupied territory. 50 stories. Similarly, dessert touches on recognizable themes: composed s'mores that come to the table on a pyre of burning sticks, a puck of carrot cake that's overbalanced by a thick layer of sage-infused pastry cream, and a disturbingly orange-colored sorbet, which is almost the sole visual reminder of the elephant on the terrace. His Onigiri Shuttle Kororin rolls to a stop next week—but he’ll be back.

Meanwhile a different kind of tourist poses 16 stories down, far below the giant "TRUMP" sign, middle fingers raised in the foreground. Terrace 16 is the new restaurant on the 16th floor of Trump International Hotel & Tower, the president's skyscraper, erected in 2008 when he was just a two-bit television troll. I'm not so batty from Trump Derangement Syndrome that I can't objectively identify what a poor value the food is at Terrace 16. That's not to say Terrace 16 will suit every vacation budget. It’s not a cheap night out by any means — the burger is $25 — but it’s a lot less pricey than it was. Grilled oysters get dabs of pork fat and sprinkles of rosemary just before finishing under the broiler, imparting extra richness and a lovely aroma.

Find the best-rated Canton apartments for rent near Woodside Terrace Apartments at ApartmentRatings.com. Every dollar you give helps us continue to explore and report on the diverse happenings of our city. Appetizers include Caesar salad, beet salad, carpaccio, oysters and a charcuterie board; entrees consist of steak, pastas, salmon. These girls are stunning. Service is excellent. He's fine. We’ve seen the permanent shuttering of Avenues and the Ritz-Carlton Dining Room, the “more approachable” approach by Allium, NoMI and others.