Betwixt Lincoln Park and Gold Coast, Perennial sits at the intersection of upwardly trendy and modestly sophisticated. This beautiful new eatery with house-filtered water, black truffle gnocchi starters, oversized huge chicken lollipops dipped in sesame soy reduction sauce, pork belly with mustard spaetzle and braised spinach cannelloni make chefs Ryan Poli and Giuseppe Tentori likely to hit perennial success in this neighborhood.

Chef de cuisine, Poli (formerly of Butter) and executive chef, Tentori, create an extraordinary menu at Perennial that is gaining citywide acclaim. Since childhood, Poli has been famous for meticulous attention to detail often lecturing his mother around the kitchen. What kid knew the proper temperature to store wine? Ryan Poli.

Perennial’s gem is the menu. But with simple, delicate décor and a convivial team behind the scenes - what’s not to like?

The best thing about Perennial’s brunch menu is that it is available daily. The second best? Almond baguette with apples and lemon-ginger cream fraiche. This is just Perennial-code for ‘french toast’. Their clever legs benedict introduces duck leg confit to the classic entrée. Save room for the inside-out flan - a purée of white chocolate flan with ginger ice cream, warm passion fruit jelly and caramelized pumpkinseeds.

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