Backed by a showplace kitchen as suited to braising beef short ribs in the oven as it is to infusing artichoke consommé in a vacuum pouch, Tru is striding into its second decade as a fine-dining landmark grounded in tradition, yet open to culinary experimentation. The award-winning restaurant opened in Chicago in May 1999, the fruit of a partnership between accomplished chefs Rick Tramonto and Gale Gand and founder and chairman Richard Melman of Lettuce ...

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