Another Winner: Table Fifty-Two

Table Fifty-Two in Chicago’s Gold Coast.

Oh how I wish I could afford to splurge like I did last night at Table Fifty-Two, where I had the pleasure of experiencing Southern cooking at a whole new level.

This was no roadside, red-checkered table cloth joint, where signs warn, “no hands in food.” Don’t get me wrong. There’s some good eats at those place and plenty of Southern charm.

Table Fifty-Two is, well, a few steps above in both carriage-house inspired decor and culinary creativity.

Chef Art Smith (Oprah’s personal chef and organic/local devotee) is an artist, who clearly takes pride in his creations.

I’ve had Southern pork chops before, but nothing quite as delectable as Table Fifty-Two’s Berkshire pork chop, complete with a sweet-with-a-kick strawberry-chipotle glaze, crispy country ham bits and beluga lentil.

I could have done without the lentil and would have preferred a veggie side or bed, but the rest was pure heaven. Perfectly cooked and artfully presented.

My friend seemed to have a similar experience with his cornmeal crusted catfish, bacon-braised collard greens and hush puppy. The only thing left on his plate at the end of the evening were the collards. His loss because those were very tasty. I took those home with the leftover cake and three-cheese mac-n-cheese.

I’m a fan of mac-n-cheese, so this was a particular comfort food treat. I’d go back just for that and the cornbread, laced with bacon, bits of fresh jalapeno and topped with honey and butter. Seriously. Good.

We ate in the cozy dining room downstairs. I’d like to have a look at the more formal dining room, but felt at home where we were.

For dessert, we opted for Art’s banana-pineapple cake with cream cheese frosting & pineapple sorbet. I’m not a huge cake fan. But it was really good, dense and not too sweet. The sorbet? Divine.

Icing on the cake was all the extras – deviled eggs to start, then a cheesy bread course – and after our cake, we were served cookies. I only regret being too full to try that last sweet bite.