Sean Murray, executive chef, Allium
Where he’d eat: Grace. A Chicagoan for only a few months, Murray says his deathbed meal would be his most memorable since moving here.
Who he’d dine with: His best friend, Jason. "If it's the last meal, there will be a lot of reminiscing, and I have known Jason forever. We have lots and lots of stories, both good and bad from over the years."
What he’d order: The Fauna Tasting Menu, because “why not go out with a bang?” he says. “It's not just a meal, but an incredible experience as well.”
Where he’d eat: Le Bouchon, because when facing the “great dirt nap” Manion says he’d remain a sucker for the classics.
Who he’d dine with: His wife Nicole, his parents, and his dog
What he’d order: A lot, washed down with a “very large amount of very expensive wine.” Said meal might include:
- A “wee slice” of foie gras torchon;
- Soupe à l'oignon gratinee;
- Salad Lyonnaise;
- A toss-up between off-menu sweet and sour sweetbreads with braised cabbage (“Oliver knows what I'm talking about,” he says), or sautéed rabbit livers done the old-school way in mustard sauce;
- Cote de boeuf, medium-rare, au poivre with brandy mustard cream, sliced and served on top of their frites. Yes, that’s two mustardy dishes in a row;
- Profiteroles with vanilla ice cream;
- Finally, a double espresso and a cigarette. “I quit smoking some time ago, but I'm apparently dying shortly after this, so what the hell,” he says.