A native of Alsace, France, Everest Chef-Proprietor Jean Joho moved to the United States in 1984 when he was offered a job at the long-gone Chicago location of Maxim's de Paris, a famous Parisian restaurant. Although he spoke no English, he could say everything he needed to say with the food that he put on his plates, which earned him the unique opportunity to open Everest in 1986 in Chicago's financial district, where the restaurant has been located ever since. Famous for authentically French food that's prepared with fresh American ingredients, Chef Joho's cuisine is at once old and new, as he likes to prepare classic Alsatian dishes from his childhood, but with newer, more modern American twists. It's no surprise, then, that he's been quoted as saying that his culinary philosophy is, "What's good today is not good enough tomorrow." He's always changing and always evolving, which means that the menu at Everest is always new and always exciting. So exciting, in fact, that it's led Chef Joho to countless new business opportunities. He's the co-founder of Corner Bakery, for instance, and has three other restaurants, including the Eiffel Tower Restaurant in Las Vegas, Brasserie Jo in Chicago and a second Brasserie Jo in Boston. He's also a cookbook author, having recently published his first culinary tome, the Eiffel Tower Cookbook. Ultimately, though, all roads lead back to the AAA Five-Diamond rated Everest. It's Chef Joho's first love, and his guests can tell, as he makes regular and frequent appearances to socialize with them in the dining room. When he's not there, he's in the kitchen, where he checks every plate for perfection. As a result, Everest is fine dining at its best: cultivated but comfortable, sophisticated but not at all stuffy. To read about our recent meal there -- which was all that and more -- check out our Dining with Chefs section, where we've cataloged our conversation with Chef Joho. Otherwise, continue reading for a sample dinner menu. (Please note: Everest offers several menu options, including a pre-theater menu at 5:30 p.m., for $54; an evening degustation menu, for $130; a three-course menu, for $89; and a four-course menu, for $98.)

Amuses Bouche: Cream of Michigan Chestnut Soup, Home Preserved Duck Confit; Roasted Maine Lobster in Alsace Gewurztraminer, Butter and Ginger; Smoked Roasted Artic Char, Wasserstriwela, Paprika Chorizo Bouillon; Wild Pheasant Breast Wrapped and Braised in Cabbage, Alsace Style; Assortment of Small Midwestern Farmer's Cheese; Elder Flower Celery Papaya Gelee, Coconut Glacee; White Chocolate Caramel Bar, Gianduja Parfait, Nougat Glace; Mignardises and Petits Fours.