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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?