Can't beat the meat. For the protein-hungry, there are a plethora of craveable options. Hanger Steak with Hedgehog Mushrooms, Gribiche, and Beef Jus; Heritage Pork Chop with Pomme Puree (Five Hour Whipped Potatoes), Baby Vegetable Salad, and Toasted Garlic Jus; and, for something seriously American, try the Fried Chicken & Waffle with Maple Syrup and Bacon-Maple Dip. Comfort foodies can tuck into the Burger D’Argent topped with American Cheese, Pickled Jalapenos, French Dressing, and Bread/Butter Pickles and served with Housemade Fries.
Here fishy-fishy! But it’s the pescatarian options that really shine. Scottish Salmon with Smoked Salmon Relish, Fingerlings, and Braised Greens; and Bouillabaisse with Whole Poached Lobster, Mussels, Grilled Prawns, Espelette, and Tomato Bubbles score high marks along with Striped Bass with Romanesco, Black Walnuts, and Champagne Bouillon. Not surprising considering Huntington’s history with L20, one of the county’s most outstanding seafood destinations.
1. You’ve worked with some of the nation’s leading chefs and now your bold talent can be sampled in the flavorful dishes at Argent. What can your fans expect?Every good chef has to be able to adapt to their environment. Right now, I’m at Argent where the concept is American fare. And because my training is grounded in classical (French) technique, I definitely bring that to Argent.
2. Where do you go to find culinary inspiration?From the local Vietnamese sandwich shop in California to a great Omakase in New York and Los Angeles, I find inspiration from many parts of the world in the type of food I enjoy eating day to day. I incorporate many ingredients from Japan, South American, Asia and Southeast Asia. There are no borders around what inspires my cooking.
Bánh mì, a Vietnamese sandwich
I know many of the chefs in Chicago and I respect each and every one of them. We are all very different in our cooking styles. Aesthetically and substantively, I like my food with fewer ingredients, especially on the plate—clean and uncluttered. But, I like these few ingredients to have assertive flavors—bold, bright, and sometimes a little spicy.
Thai Dang. His passion and excitement for Vietnamese cuisine is extremely high. And, he has an amazing discipline in the kitchen. He is one of the few chefs whom I’ve worked with who is taking a cuisine that is close to his heart and pushing it to higher levels that isn’t cliché.
Embeya's Thai Dang
He’s applying his culinary techniques to his cooking in a way that preserves the cultural integrity of Vietnamese cuisine. And, it’s delicious.
Laurent Gras, hands down. I am fortunate to have had the opportunity to work with him for so long.
Teaching. I have the ability to have an influence on many people, not only in the restaurant, but in their life outside of work as well.
South America. I love the cultural mix of food that is prevalent in the Latino culture.
Gluttonous, overly rich food that should only belong on Man v. Food.
Man v. Food's Adam Richman
Do what makes you feel good. At the end of the day, you need to follow your own path and make yourself happy and not be too concerned about what is happening around you.
Outside, on my Felt.
Felt Scythe 2008