Travel Around the Mediterranean at Travelle’s Chef’s Table

Here’s a convenient way to traverse the Mediterranean without having to grapple with jet lag: dine at Travelle’s intimate Chef’s Table and eat your way across the sea through a multi-course meal prepared by executive chef Tim Graham. These private meals provide an ample, unique opportunity to delve deeper beyond the regular menu at Travelle and further explore the diverse cuisines of the Mediterranean. With a menu that changes periodically, Graham keeps things fresh by focusing on a different region per menu, starting with Greece.

The Chef’s Table is situated alongside the kitchen at Travelle, providing a front-row glimpse into the culinary stylings of the restaurant and instant access to the regional degustations. Kickstarting his menus with a focus on Greece, Graham is currently cooking up a seven-course homage to the country, served family-style for the initial courses and as individual entrees as the meal progresses. For his Grecian menu, Graham starts with a mezze platter and goes full-goat with varied preparations of a whole goat, including goat ribs braised in goat milk, whole roasted goat saddle, and goat leg en papillote with garlic.

In addition to explaining each dish and diving into the stories and lore behind his cookery, Graham translates all dishes into their native language, highlighting them as such on the menus. Case in point, baby octopus (μωρό χταπόδι) and tomato keftedes (κεφτέδες ντομάτας).

Next up on Travelle’s culinary travels will be Turkey in early August. Stay tuned for Morocco, Venice, and lots more in the future.

Travelle
330 N. Wabash Avenue, Chicago
(312) 923-7705
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