Greg Elliott of Lockwood Restaurant (Photo: Palmer House Hilton)
He's worked the line at Naha, served as chef de cuisine at one sixtyblue, and led his own kitchen at Napa Valley's Brannan's Grill, where he delivered approachable, seasonally driven cuisine.
Now Greg Elliott's charged with bringing his version of farm-to-table cooking to Lockwood's kitchen, where he's been since December.
At the Palmer House Hilton's resto, he's doing sensational dishes like a Tallgrass New York strip with duck fat-poached fingerling potatoes, Le Quebecois veal tenderloin with heirloom red brick beans, and a pan-roasted skatewing accompanied by local pumpkin and warm ham hock vinaigrette.
This is something to get excited about! And if you haven't yet dined at Lockwood since Elliott took over, now is the time with the second-annual Chicago Chef Week happening March 20-26.
