Chicago SMAK: Adamus at The Silversmith Hotel

This past week I had the amazing opportunity to attend a media dinner at The Adamus at The Silversmith Hotel. In preparation for the launching of their fall menu, Adamus invited ten Chicago food bloggers to come get a sneak peek.

Bar high res

Walking into The Silversmith Hotel, you are immediately welcomed with a slick chic interior. Black and grey stone floors, black trim and crown molding, gorgeous chandeliers. As you enter Adamus, you are welcomed bar a large circular bar.  A long community table is the focal point of the space. The restaurant is spot on in terms of decor.


Being that this was the first media dinner I have had the opportunity to attend, I was not quite sure what to expect. I knew that we'd be tasting food, but would it be the entire menu? Highlights from the menu? Would everyone have their phones sitting on the table, taking pictures and live tweeting throughout the event?

I was thrilled to be surrounded by like-minded foodies who enjoyed dissecting each dish one by one, comparing opinions and notes on flavors and overall experience.

SH_Beef Empanada

SH_Bartlett Pear Salad 2







 CREEKSTONE BEEF MINI EMPANADAS Roasted Piquillo Pepper Remoulade, Horseradish Crème

This dish was a great starter. Not too heavy, not too greasy. Just enough to whet your appetite and hold you over until the next dish comes. I am typically not a fan of horseradish, but this crème was spectacular, the perfect addition to the beef empanadas.

BARTLETT PEAR & SOFT CHEVRE SALAD Mulled Bartlett Pear, Baby Arugula, Marcona Almond, Goat Cheese Mousse, Sherry Vinaigrette

Perhaps the most interesting combination of texture and flavor, this chevre salad pairs almost dessert-like goat cheese mousse and mulled Bartlett pears with the bitterness of baby arugula. I enjoyed it, but couldn't help but think of what an amazing dessert the goat cheese mousse and Bartlett pears would make separately.

SH_White Asparagus Bisque

WHITE ASPARAGUS BISQUE Jumbo Lump Crab, Morel Mushrooms, Fresh Chervil

This very well may have been my favorite dish of the night. They had me at white asparagus. Slightly skeptical in regards to the morel mushrooms (not my favorite food), I took a spoonful and was pleasantly surprised. The sweetness of the crab added a beautiful depth to the bisque.


SH_Juniper Pork Tenderloin







 FORAGED MUSHROOM FLATBREAD Crisp Pancetta, Wilted Baby Spinach Shaved Parmesan, Truffle Cream

Hello garlic! I am all for this ingredient, but if it's not your favorite, you may want to forego this dish. Heavy with garlic, this flatbread is a force to be reckoned with.  If I were in the kitchen, I would cut back on the amount of garlic used to create a more balanced array of flavors.

JUNIPER PORK TENDERLOIN Herb Roasted Garnet Yam, Mulled Apple Flan, Ginger Cream

Touché to Chef Nelson Erazo - this pork tenderloin was perfectly cooked. Brining the pork overnight allowed for a wonderfully moist and flavored pork. Paired with an apple flan and sweet potatoes, this dish screams fall dinner.

SH_Walleye Pike

BRONZED WALLEYE PIKE Fingerling Potato Hash, Wilted Spinach, Tiny Heirlooms, Saffron Citrus Emulsion

Cooked to perfection, this dish offers everything that you expect from a seafood entrée. There is a slight crispness to the fish that adds an incredible texture to every bite. What really brought the dish home was the overall combination of all the flavors, from the potato hash and wilted spinach, to the out of this world saffron citrus emulsion.

SH_Pumpkin Cheese Cake   SH_S Mors Crème Brulee 2







I am a sucker for cheesecake. Pumpkin is a clear fall flavor. The dessert provided great flavors, but lacked slightly in moist richness. Overall great if you combine the cheesecake, caramel sauce and whipped cream into one bite.

CHOCOLATE S’MORS CRÈME BRULEE Torched Marshmallow, Toasted Graham Cracker Crust

A surprising twist on a classic fall treat, this dessert incorporates everything that I love about s'mors - marshmallows, chocolate, gram cracker crumbs.  This unexpected dessert was the clear winner on the dessert menu.

Overall, Executive Chef Nelson Erazo has created a surprising yet delicious menu fit for Chicago's fall months. With the exception of a few minute details, I was thrilled with the dishes and their presentation. A huge congratulations to a job well done.

If you are in Chicago this fall, definitely stop by Adamus at The Silversmith Hotel for a fall dinner.

A very special thanks to: Jane Wilder and The Mayfield Group Public Relations Adam Jones, Director of Food and Beverage, The Adamus Nelson Erazo, Executive Chef, The Adamus