Home > Magazine Archives > Aug. 31, 2004 Issue > Dining Out
Tru
Progress and tradition in Chicago
Your meal at Tru should really begin with the caviar staircase, a signature presentation of ascending rectangular glass platforms. At the bottom are typical caviar garnishes-hard-boiled egg, red onions and capers.
For the full article, check out the new issue of Wine Spectator, on newsstands August 31, 2004.
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