In the Know: Nick Lacasse

08.26.08

Nick Lacasse, executive chef of the Drawing Room, is a “Top Chef” slayer.  Just four days after former Scylla chef-owner Stephanie Izard was crowned Top Chef on the Bravo television show, Lacasse bested her in a head-to-head throwdown at his restaurant.

Lacasse, a veteran of Spring, Green Zebra and Custom House, uncorked his battle magic with courses like sauteed foie gras with walnut crostini, pickled fennel and kumquats gastrique and pumpkin seed-crusted lamb chops with smoked potato puree, roasted shallot and Bing cherry relish and spearmint oil.  We check in with the champ after his success.

Q. How did it feel to beat Stephanie Izard?  Does this make you Top Chef Chicago?

A. I’ve known Stephanie for five years and it was an honor to have her in my kitchen.  It certainly doesn’t make me Top Chef Chicago.  I had the home court advantage for the evening, so things might have been different if we were in Stephanie’s kitchen.

Q. What was your secret?  Was it the foie gras?

A. The execution of the dinner was a major challenge for both of us; I think my catering experience came into play; that certainly helped in turning out so many plates.  It was fun to work with foie gras again.  I chose a fairly simple rendition to reintroduce it to Chicago palates.

Q. What’s your favorite hidden gem in Chicago?

A. There’s a great bar called the Chipp Inn [832 N. Greenview].  It’s filled with industry people and has a great “old man” bar vibe.

Q. If I came to your neighborhood, where would you insist I visit?

A. I’d take you to Farmer’s Pride [756 N. Western].  It is run by this Polish family, and they always stock great produce and good quality meat at fantastic prices.  Another place is an awesome little coffee shop called the Star Lounge [2521 W. Chicago].  It’s very bohemian and artistic.

Q. What’s the best Chicago-related advice you’ve ever heard?

A. Get out and explore the city.  For no other reason than to ditch the same scenery and get out of your element, I’d recommend visiting a different neighborhood every week.

Q. You tend to cook gourmeted-up ethnic comfort food classics like Pad Thai and Korean BBQ.  Why?

A. I am a huge fan of many different ethnic foods, but it seems that the ratios are not exactly how I would prepare them.  With Pad Thai, you generally get 80 percent noodles and just a little of the good stuff.  I reverse that ratio and include more of the dynamic flavors.

Q. Is it tougher to cook for the cocktail-and-club crowd rather than, say, a regular fine-dining setting?

A. Sharing a wall with the nightclub can present its share of challenges.  Particularly since the nightclub servers are in and out of the kitchen.  Our connection to Le Passage is a great benefit to customers, though.  In the early hours, the Drawing Room caters to a fine-dining crowd.  Later on it transforms into more of a lounge.  But either way, people get exceptional food and drinks at all hours.

Drawing Room; 937 N. Rush St., Chicago (312) 266-2694

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