This South Side eatery, which has earned a Michelin star every year since opening in 2012, features acclaimed chef Ryan McCaskey’s contemporary take on classic American cuisine. The setting, elegant and inviting, is true to its name – derived from Arcadia – meaning refuge or idyllic place.
“McCaskey's plates are camera-ready gorgeous, each component getting its own space on the plate. A medallion of foie gras torchon, topped with crunchy malt, is flanked by cubes of jelled apple toddy, dots of intensely tart lemon and compressed apple slices, representing a three-pronged attack on the liver's fatty richness. A pair of jumbo scallops, which taste as though they were harvested an hour ago, are topped with a cardamom-coffee froth that mimics the look of sea foam, set amid upright pieces of turmeric-poached carrots. Among larger plates are two don't-miss dishes. One is the so-called lobster potpie, placing butter-poached pieces of lobster among Tokyo turnips and crispy potato-dauphine balls flavored with tarragon, topped with a sour-cream pastry cap and dressed with a judicious table-side pour of classic lobster bisque. The other is the black cod, as spare and restrained as the lobster dish is crowded and indulgent , presented against an airy pillow of clam-chowder foam, near a trailing curve of fried clam, Brussels sprout leaves, leeks and pinpoint dabs of bacon vinaigrette.” – Chicago Tribune
“When presenting minimal ingredients, the impact of each needs to be big—and this is wonderfully clear in the mushroom consommé with sage oil. Flaky biscuits with squiggles of luxurious whipped butter and flecks of black Hawaiian lava salt mean that even bread service is far from typical. Whether dining à la carte or prix-fixe, highlights of any menu may include halibut, which arrives as a deconstructed plate of clam chowder starring the butter-poached fish and adorned with a single shelled clam. Pleasant and deeply warming ravioli might be stuffed with pheasant farce and swimming in an intoxicating jus, alongside shaved Burgundy truffle, chervil, and sautéed chanterelles.” – Michelin
“The first half of my career was rooted in classical cuisine, technique-driven, the fundamentals. Recently, my focus shifted to sublety, layering flavors and using contemporary techniques. But one doesn’t overshadow the other – they work in harmony, balancing out one another.” – Chef Ryan McCaskey
From the outside, the building is nondescript save for the street-side frosted windows offering a glimpse inside. The interior – a lounge, dining room, and private room – is airy and sophisticated, awash in warm neutrals and clean lines. Natural elements, like tabletop stone vases holding sprigs of greenery, add a tranquil note, while ceiling-hung metal bead curtains elegantly divide the space.
1639 S. Wabash Avenue
Chicago, IL 60616