Tell people there's a Sioux rising in Chicago and they'll be like "NOOO! It's Fort Dearborn all over again!!!". Then you can be all "actually, that was the Potawatomi", but that's beside the point because you meant a Sous Rising -- namely a local chef from some serious Chi kitchens (Schwa, Charlie Trotter's, Alinea) who's forging his own path with a serious of intimate, 8-guest underground dinners out of his Uptown apartment, handling the cooking while his wife helms the literal front-of-the-house
Menus are far more fine dining than home cookin' -- a recent SR dinner featured a chestnut and homemade bacon soup with bay leaf suds (homebrew idea!) and celery root chips paired with a shaved-ice "salad" of frozen juiced lettuces & red wine vinaigrette, plus heftier bites like a trout roe-topped rosewater cupcake with savory-sweet coconut cream, freeze-dried pineapple, powdered white chocolate, and pink peppercorns served in a paper bag. Currently in R&D for an upcoming dinner are breakfast balls that're actually mochi made with soft scrambled eggs, bacon & a whipped topping of gelatin and toasted sourdough "water" (your move, Cool Whip).
The underground action may not last forever, as he's launched a Kickstarter campaign to help raise funds for his brick-and-mortar concept Dyne, offering big donors choice incentives like a 12-course meal cooked at their house for 10 guests-- though if any of them happen to be Potawatomi, maybe steer clear of that hilarious "So Sioux me!" bit.
$1,000 Pizza Slice: Worth It?