An Edible Homage to David Bowie

Has your life been devoid of David Bowie-inspired food? deca RESTAURANT + BAR at The Ritz-Carlton Chicago is rolling out the veritable red carpet for the pioneering star with a new batch of menu items in honor of the legend himself and his new exhibit, David Bowie Is, at the nearby Museum of Contemporary Art Chicago. 

(David Bowie macarons, anyone?)

 

Available September 23 through October 20, deca gets in on the Bowie action through a special menu of dishes and drinks, which serve to compliment the nearby exhibit quite poetically. The menu features three British dishes by executive chef Martin Knaubert, who looked to Bowie's favorite cuisine for inspiration. The menu includes "bubble and squeak" with Brussels sprouts, tri-colored cauliflower, carrots, lardon, and marbled potatoes; roast beef and Yorkshire pudding with classic rib-eye of beef, Yorkshire pudding, asparagus, and jus; and bangers and mash with housemade sausages, beet mashed potato, gravy, and crispy sweet potato. 

Pastry chef Eric Estrella has also flexed his Bowie-influenced muscles with a slew of new macarons, all of which are offered as an in-room amenity for guests visiting the exhibit. These confections come in flavors such as China Doll (lime green macaron with Yunnan tea filling), Ziggy Stardust (silver dust macaron with strawberry pop rocks filling), Space Oddity (orange with cocoa nib macaron with bittersweet chocolate filling), Young Americans (sky blue macaron with white chocolate cherry filling), and Pretty in Pink (pink macaron with rose filling). 

Finally, the bar is shaking up a specialty cocktail dubbed the Stardust Martini, made with Absolut Citron vodka, Peachtree Schnapps, Blue Curacao liqueur, sweet and sour mix, pineapple juice, and grenadine syrup. 

In addition to these menu items, the hotel has also put together an artistic instillation of Bowie in the lobby fountain and central floral arrangement. The Ritz-Carlton Chicago is officially the perfect compliment to a day spent perusing Bowie culture at the museum. 

- Matt Kirouac