Slideshow: Underground Dining at Feast & Imbibe in Evanston

Striped Bass Crudo with Meyer Lemon, Frisee, Cucumber, Dill, Pickled Ramps, Mandarin Orange
Striped Bass Crudo with Meyer Lemon, Frisee, Cucumber, Dill, Pickled Ramps, Mandarin Orange

Bublick paired this light bite of fish with a cucumber and gin cocktail to start us off.

Swamp - Alligator Ribs
Swamp - Alligator Ribs

This was Carter's most innovative course. He was inspired by an alligator's natural habitat to construct an edible swamp. Along with alligator ribs, the dish featured roasted Burgundy carrot "sticks" and poached garlic rosemary purple potato "rocks." It also included cress, devils club shoots, nettle cauliflower puree, and seaweed chips

Chicken + Waffles
Chicken + Waffles

Unlike traditional chicken and waffles, this version replaces a hefty waffle soaked in syrup with crisp waffle chips, allowing the chicken to take center stage. A crunch of asparagus and savory foie gras powder are ingredients I've never seen with chicken and waffles before, but they elevated this dish to being one of the most memorable of the night.

Lamb Belly
Lamb Belly

This lamb wasn't too gamy, thanks to coconut milk braising. Fiddleheads are popping up everywhere and I find them more ornamental than flavorful, but they added a necessary crunch here.

Gooseberry Soup
Gooseberry Soup

Carbonated gooseberries reflect Carter's time at Moto, where carbonated fruit has been served in the past.

Rhubarb Cheesecake
Rhubarb Cheesecake

This deconstructed cheesecake is lighter than a slice of Eli's. The dessert retains its simplicity, with three major ingredients: fresh fruit, streusel "crust," and cream cheese flavored ice cream.