All Well Is Doing a Little Something for Everybody

Chef Larry Feldmeier, once the chef de cuisine at Chicago's two-Michelin-starred Oriole, has opened a new restaurant called All Well in April. The restaurant features a five-course prix-fixe menu and smaller a la carte bites at the bar. This versatile space caters to both special occasions and casual post-game meals.

During the production of Now Open, Feldmeier and co-partner Noah Sandoval (Oriole's executive chef) guide Eater through a day of food preparation and service at All Well in the West Loop. The day begins with the creation of freshly ground sausage for the stuffed quail course. A mix of truffle and mustard is added to freshly ground chicken, which is then piped into two-day dry-aged quails. These birds are left to dry out before being served.

Meanwhile, the team starts basting the short rib sandwich, which is inspired by the city's recent high-end burger craze. This version is a comforting take on the concept, coated with steak sauce. Next, they prepare a cheese and potato-filled ravioli in a two-day shape, traditionally known as mezzelune. The pasta is served in a creamy beurre monté sauce with fresh peas and a chicken brodo (rich chicken broth) on the side. A toasted grain slathered with buckwheat butter is also offered as a starter.

For the first courses, customers can indulge in sunchoke beignets. These deep-fried, small doughnuts contain a truffle and sunchoke custard filling that's frozen and dropped into the batter before frying. Other early bites include foie gras mousse layered in a stroopwafel with rhubarb jam and strawberries, as well as a smoked trout tart.

Feldmeier emphasizes their goal of creating a place where everyone finds something they enjoy, beyond just pursuing awards or accolades. They take pride in doing what they love and are passionate about.