Elske is a MICHELIN-starred New American restaurant restaurant in Chicago’s Fulton Market District led by husband-and-wife duo David and Anna Posey. The menu draws on Danish influences through a New American lens.
It was my first experience with New Nordic cuisine (shaped by restaurants like Noma) which focuses on simple preparations that let the ingredient’s natural qualities shine and traditional preservation methods—such as drying, smoking, and fermentation—to build flavour and complexity.
The Tasting Menu
I went with the tasting menu, which offered a well-paced series of dishes that reflected the restaurant’s New Nordic ethos. Here’s what I tried, along with notes:
Tea of lightly smoked fruits and vegetables
A gentle start. This clear broth had a faint smokiness and a layered sweetness from the fruits—light but with an earthy undertone that set the tone for the meal.
Skordalia with currants and cipollini onions on rye
The rye base was crisp, the skordalia (a garlicky potato spread) was smooth, and the onions added a bit of acidity. The currants gave it a sweet finish that rounded everything out.
Squash blossom with shrimp and fig leaf
Crispy, delicate and aromatic.
Cured fluke with kohlrabi, summer apples, and mustard
Bright and refreshing. The fluke was clean and firm, the mustard brought a quiet bite, and the apples added crunch and sweetness.
Smoked fjord trout with cabbage, sourdough, and dill
This had a deeper, richer profile. The smoke from the hearth came through nicely, and the cabbage added a savoury bitterness. The sourdough crumble gave it texture and a slight tang.
Duck liver tart with salted ramp and toasted buckwheat
A rich bite. The tart crust was thin and crisp, the duck liver creamy but not overwhelming.
Grilled lamb loin and sausage with dried fruits and fennel
A robust main course. The lamb loin was tender and nicely seared, while the sausage was deeply spiced. The dried fruits cut through the richness and the fennel kept it from being too heavy.
Frozen anise jelly with mint
A palate cleanser. Light and icy.
Æbleskiver with roasted cherries, marcona almond, and cherry pit cream
A comforting end to the meal. These Danish pancake balls were fluffy, with just the right amount of sweetness from the cherries.
Sunflower seed parfait with sour honey, licorice, and bee pollen
One of the more surprising dishes and yet it came at the end! The sunflower seed base was nutty and rich, while the sour honey offered tang and balance. The licorice was very subtle—just enough to register without dominating—and the bee pollen added texture and a floral note. Thoughtfully layered and memorable.
Service and Experience
Service was attentive, friendly, and paced just right. The staff was knowledgeable and eager to explain components of each dish without making it feel like a lecture. The overall tone of the meal was calm and unforced—nothing rushed or over-stylized. Solid one MICHELIN-starred service.
Elske and The Bear
If you’ve seen The Bear, Elske was featured in Season 2, Episode 3. Sydney visits the restaurant to test pasta dishes in Chef David Posey’s kitchen, and Anna Posey appears in Season 3, Episode 10. Their real-life presence adds depth to the fictional show and gives foodies who are a fan of the show another reason to visit.
Atmosphere
The space feels calm and thoughtfully designed—reminiscent of a midcentury Scandinavian home. Cream walls, exposed wood beams, and a sleek stone floor balance a sense of warmth with clean lines. The open kitchen takes up nearly half the interior and centres around a wood-burning hearth, which lends a subtle smokiness to several dishes. There’s also a garden patio with a fireplace that would be great for warmer days.
Elske is located at 350 W Randolph St, Chicago, IL.
