Enolo Wine Café continues to raise the bar of the culinary program as the team recently hired four-year Vincent veteran, Adam Grandt, to take over the executive chef role at the restaurant.
Grandt has 15 years of experience under his belt, cooking at restaurants throughout Chicago’s Northern suburbs such as Carlos’ Restaurant and Sage Restaurant to refine his skills before heading to Vincent in Andersonville.
One of chef’s biggest advantages in the kitchen is that he is highly trained to share his knowledge with his staff. Grandt’s entire family is in the teaching profession, and while he chose a different path, he excels at using his innate talent to listen to his staffs’ needs, and then share insights on the best approach to tackling a task.
As for chef’s true love—food—he understands that the product he puts out is instantly consumed, therefore, all guests are left with is a memory. Chef Grandt’s philosophy is to make the memory of the meal each guest has at Enolo a memory that they enjoy retelling two or even three years down the road.
A few memorable summer dishes Chef Grandt has created includes Green Oak Leaf Salad with frisee, English peas, radish, green onion, heirloom potato, feta cheese, pine nuts, and green goddess ($12); Shrimp a la Plancha with fennel, sweet onion, pickled fresno, bacon relish ($16); and Artichoke Ravioli with green beans, heirloom cherry tomatoes, baby artichokes, red onion, parmesan cheese ($21).