"Whimsy is serious business at Tru," the restaurant advertises, and never will you find another establishment where fine dining is as much fun. With purse-holding stools at each table, aesthetically complex bathrooms and one of Andy Warhol's Marilyn Monroes on the wall, the atmosphere is playful while refined. The extremely accommodating and unpretentious staff ensures that absolutely every detail is handled smoothly. Executive chef Rick Tramonto and partner/ executive pastry chef Gale Gand engineer progressive French fare available on a three-course, prix fixe menu or the nine-course "collections" menus. Entrées may include poached striped bass with duck consommé, or braised beef short rib with eel and Thai eggplant. Gand's desserts are exquisite. Full bar. Jacket required. Serving dinner Mon–Sat. Closed Sun.
Where the Locals Eat Rating
Top 100 Restaurant, Chicago
"Tru Meaning: Tramonto Unlimited, being true to one's art or craft, keeping the flavor of an ingredient true, unlimited creativity using unlimited resources from around the world."
– Tru website
"Not since Everest and Charlie Trotter's has there been a Chicago restaurant that so thoroughly articulates its philosophy–and so unerringly executes it. From the moment you call to reserve a table until the time when, with some regret, you end your visit, Tru labors mightily to convince you, at each step of the experience, that it is a place where every detail has been seen to, every desire anticipated."
– Phil Vettel, Chicago Tribune
"Tru is pleasant without being prissy, savvy without being snobby, clever without being cerebral, and the food, 'progressive French,' is to die for."
– Pat Bruno, Chicago Sun-Times
"Meals at Tru end with one last spoiled grazing through a selection of small cakes, cookies, and candies, along with a goody bag and a handmade lollipop, a petite green round on a long, long stem."
– Elizabeth M. Tamny, Chicago Reader
"The secret to indulging without selling a kidney is the amuse-bouche collection, three courses of what Tru calls 'quartets'–four individual creations–available to those not too snobby to eat in the lounge."
– Time Out Chicago magazine
How Others Rate Tru
Chicago Tribune
**** (Outstanding)
Chicago Sun-Times **** (Outstanding)
James Beard Foundation
Outstanding Service Award 2007 (national)
Zagat 2009
27 Food Rating (Extraordinary to Perfection)
Mobil Travel Guide
**** (Professional Service, Distinctive Presentations and Superb Food)