Wherewithall - Chicago
Chef/owners Johnny Clark and Beverly Kim describe their restaurant Wherewithall as “contemporary American with a menu that reflects Chicago’s evolving diversity.”
In practice, what that means is every night the restaurant offers what their website explains as a “nightly ingredient focused set menu of 4 courses for $65.” There is no set menu; everything changes every day, which is pretty cool, but to go on this kind of food adventure, it’s important to know you can trust the chefs.
Chef/owners Johnny Clark and Beverly Kim describe their restaurant Wherewithall as “contemporary American with a menu that reflects Chicago’s evolving diversity.”
In practice, what that means is every night the restaurant offers what their website explains as a “nightly ingredient focused set menu of 4 courses for $65.” There is no set menu; everything changes every day, which is pretty cool, but to go on this kind of food adventure, it’s important to know you can trust the chefs.
You can definitely trust Johnny Clark and Beverly Kim, who jointly won the 2018 James Beard Award for Best Chef, Great Lakes.
With no published menu, Wherewithall is a constantly surprising dining experience. To get a sense of their menu offerings, here are some reader reviews from Open Table:
“My prix fix dinner was possibly the best $65 I’ve ever spent, from the delightfully whimsical starters (perfect crudités with an emulsified cow’s milk cheese, to-die-for beignets, and an amazing iced kimchi-like clear broth), to the velvety ocean trout, and the absolutely perfect filet.”
“The meal was fantastic: $65 for what we thought was a 4-course tasting menu was actually more like 8-9, with some little dishes to start, some bread, and a sorbet course, so the price was very reasonable. The flavors were excellent. We had quite possibly the most polite table busser we’ve ever experienced. They ask when you make the reservation about dietary restrictions and are very accommodating for a tasting menu. Would go again and highly recommend!”
In a dining room with very clean lines and a comfortable simplicity, guests come in both ties and tank tops, shorts and suits, whatever makes them comfortable.
The food is constantly surprising, but it’s characterized by simple compositions of high-quality ingredients, composed with verve and imagination. Clark and Kim get two shipments or so of fresh ingredients every week, and then they brainstorm dishes that leverage the best of the season. The food on any given evening will usually not be the same as what you had a day or so before.
Dining at Wherewithall will be a true dining adventure. Put your faith in the chefs and enjoy.
