Tuesday, December 15th, 2020
Chef Curtis Duffy is a Michelin three starred Chicago chef known for Randolph Street’s ‘Grace’, which closed its doors in 2017. After three years in the works, Duffy and his business partner, Michael Muser, opened their new Fulton Market restaurant, Ever, in July. However, due to COVID-19 restrictions and supply chain obstacles, Ever has pivoted into a new temporary concept called ‘Reve Burger’.
Ever started as a high end, contemporary concept with an 8-10 course tasting menu (starting at $285 per person) featuring seafood, seasonal vegetables, nuts, meats, seeds, and grains. The original menu consisted of ingredients like squab with guajillo, raspberry, and sorrel, hoja santa (also known as “root beer leaf”), and an earthy-looking wagyu beef with sunchoke, orange, and tat soi. However, COVID has made sourcing many of these ingredients much more difficult than usual. Between these supply chain obstacles and COVID-19 indoor dining restrictions, the restaurant’s offerings have changed considerably for the time being.
Osetra caviar and crab with a cucumber and citrus lace; Courtesy of Ever/Michael Muser
Ever’s Fulton Market space is currently being used for Reve, Duffy and Muser’s carryout concept. In addition to being “Ever” spelled backward, “Reve” also means “dream” in French. Reve offers gourmet burgers and American fare for delivery and pick up. The standard “Reve burger” consists of two, four-ounce beef patties, a few slices of American cheese, plus Vienna dill pickles, and special sauce between a brioche bun from Highland Baking Co, served with shoestring fries that supposedly get crunchier after they’re reheated. Reve chef du cuisine, Jason Selk, got his chops working at Culver’s in Wisconsin. Selk hopes eating the delicious burgers from Reve will invoke a feeling of nostalgia for the consumer.
Courtesy of Michael Muser/Reve
Be sure to try Reve burger while it’s here for a limited time!
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