Chromium: A Case for Real Cooking
Chromium's Executive Chef Amanda Barnes is passionate about real food. She's dedicated to creating a holistic, natural menu in contrast to what she calls "an abundance of bad food" in modern American diets. I had a chance to sit down with her for dinner and an interview.
Growing up on a cattle ranch in Texas, Barnes has always been a hard worker. Her first job was as a dishwasher at a restaurant in the Houston area. With many international, authentic cuisines in Houston, like Indian and Vietnamese, she developed a global sense for foods.
Prior to beginning her culinary career in some of Chicago's most prestigious kitchens, she studied cultural anthropology and worked as an archaeologist in the United States and South America. Barnes' understanding of how food has been made historically – with local, whole ingredients – shaped the way she cooks today.
"Local" and "sustainable" aren't just buzz words. In the middle of our interview, Barnes had to excuse herself to answer a phone call from Slagel Farms, located in Fairbury, Illinois, that sources the meats served at Chromium.
Maple Creek farms in Waukesha, Wisconsin provides pork exclusively to Chromium.
Barnes believes it is her responsibility as a chef to educate her staff and those who dine at Chromium that working with local, organic farms is ecologically responsible, and the food simply tastes better since it's not chemically modified, dyed, or loaded with preservatives.
"Our fries start with a whole potato," Barnes said. "Not a bag of frozen supply."
She makes homemade cultured cheese and butter in the same way these foods have historically been made.
Using ingredients from local farms means that Chromium's menu will change seasonally. While you won't find Barnes serving "fresh" tomatoes in January, you may still experience the flavor in another way. That's because the Chromium team has been working all summer to preserve ingredients – another nod to honoring the historical methods of preparing food.
Chromium's cocktail and wine menus will also change seasonally. The food and beverage menus are crafted together for a holistic dining experience designed to make you feel fulfilled, warm, and satisfied.
Barnes creatively thinks of ways to re-envision foods you may expect from an athletic club-based restaurant. For example, since quinoa is imported from Peru, Barnes prefers to use a grain with a smaller environmental footprint, Job's tears, which she sources from a farm in the South and prepares with local roasted vegetables, baby mustard greens, and almonds. Read about the health benefits of Job’s Tears here >
Barnes is excited about running Chromium in Midtown Athletic Club because she thinks there are unique benefits of serving food to members of the Midtown community.
"Food is always part of being social and building communal bonds," she said. "Community draws people together."
And Midtown is as much about community and belonging as it is health and fitness.
For members who've just completed a workout or are specifically looking for low calorie refueling options, there is a Grab & Go menu with dishes all under 500 calories.
Keep reading for photos and descriptions of the dishes enjoyed during my meal with Executive Chef Amanda Barnes:
Our Meal
Cocktails
I admit; I chose my cocktail based on the name alone, The Midtown, but I was not disappointed with this concoction of vodka, blood orange, lime, and lavendar. So Fresh, So Clean is aptly named with mezcal, lime, watermelon agua fresca, and a Thai chili garnish.
Spiced Carrots
This dish has the essence of autumn; the blend of Moroccan spices and the rich, savory blue cheese come together as a great flavor combination to enhance the naturally sweet carrots.
Burrata di Bufala
I always love Burrata, but Chromium's presentation makes this delicious cheese even better. The sharp tomatillo flavor is muted by the burrata, and the toasted basil seeds fill the air with a comforting, fresh aroma. Crisp, diced apples absorb the basil scent, creating a unique sensory experience. Each bite is refreshing.
Meatballs
Made with beef heart and wagyu and served on a bed of creamy, parmesan polenta, these meatballs taste exactly like they should. Like grandma's meatballs. Chef Barnes' philosophy of using natural ingredients is evident in this dish; the beef tastes how beef is supposed to taste; not overly salted or overpowered by filler ingredients.
Smoked Pappardelle
Cooked al dente, the pappardelle is topped with flavorful, tender pork. The green olives are a nice touch to add complexity to the flavors.
Roasted Half Chicken
This is a stand-out dish. So good that it will be difficult to ever not order this when I visit Chromium. Chef Barnes explained that she uses Mennonite chickens, which are hung, brined, and then hung once more. These extra preparation steps make all the difference for the quality of the roast. The soy caramel glaze and pickled jalapeños bring a kick of spice. And it's all served over fried smashed fingerling potatoes that absorb the delicious flavors.
Soft Serve Ice cream
At this point, you may be wondering how we had room for dessert; but I couldn't say no to just-made, seasonal soft serve ice cream. The two flavors sampled were black tea and e.v.o.o. While both are excellent, the black tea is particularly impressive because it is such a familiar flavor but in a way you're not expecting.
On a more recent visit to Chromium, I tried another inventive soft serve flavor for dessert - Miso.
I'm looking forward to many meals to come, where I'm sure Chef Barnes' creativity and artistry will continue to shine.
Chromium Partners
Chateau St. Michelle wines, Chicago Distilling Company spirits, House of Frog’s Kombucha, Genesis Growers, Green Acres and Werp produce, Mighty Vine tomatoes, Green Circle chickens, Maple Creek pork, Slagel meats, Green Sheep water, Hewn, La Boulangerie, and West Town Bakery breads, pastries and sweets, Lamers dairy, Lavazza coffee, Vosges chocolates.