Every week in 2017, we select aN influential Chicago restaurant, study their menu, and choose one item we believe is particularly unique.


Chicago's food scene has never been stronger. Brisan is proud to highlight brilliant amuse-bouches, beverages, hors d'oeuvres, entrees, or desserts from the hardworking, creative chefs working in our home turf.  Our #represent campaign is our way of doing "shout outs" to deserving chefs and to express excitement of being located within Chicago's very own restaurant district.


Why is Brisan the force behind this? Well, we're food & beverage experts with a speciality in culinary trends. Click here to learn more about Brisan. 

Our goal, as always, is to inform and inspire.
— Theresa Cantafio, Marketing at Brisan
Please note: Brisan is by no means affiliated in any way with the restaurants listed on our website.

#represent June 2017

#represent June 2017

June 2017


Calamares Fritos / Green Garbanzos / Shaved Fennel / Preserved Lemon / Pickled Peppers / Green Garlic Dressing

Chef Ashlee Aubin


Salero does a fantastic job contemporizing classic Spanish dishes.

Chef Ashlee stays true to the original concept, while elevating recipes with modern influences. The Salero team keeps a keen eye on prevalent fine dining trends. Here are some of the trends Salero is hitting:


  • Using native language: Calamares Fritos is Spanish for "fried calamari". Obviously, for an ethnic restaurant like Salero to use native language on a menu isn't challenging convention or anything, but it is still important to note.
  • Calling out color: "Green" Garbanzos, "Green" Garlic.
  • Natural Preservation Methods: "Pickled" Peppers, "Preserved" Lemon.

Grilled Sepia with Hearth Roasted Turnip / Watercress / Smoked Onion Yogurt

Chef David Posey and Chef Anna Posey


This respected husband-and-wife chef duo are killing it at their new Danish-inspired restaurant in Chicago's West Loop. Beautiful, simple, thoughtful plates — both on the tasting menu and à la carte menu. We selected this grilled sepia dish as a terrific demonstration of what smart, savvy chefs are up to in 2017.


  • Grilled Sepia - (AKA cuttlefish or ink fish) Sepia have a relation to squid and octopus and similar in taste. They're also pretty small. The head is bright white, but body is extremely high in ink content. Since the mess of breaking down cuttlefish is so great, it takes immaculate skill and a truly trained cook to prepare cuttlefish properly. 
  • Hearth Roasted - We're seeing many respected restaurant menus across the nation applying a "hearth roasting method". If you haven't tried hearth roasted, seasonal veggies yet, we highly recommend it. It's a game changer! When fresh vegetables are respectfully and wonderfully cooked (not boiled and heat blasted to death) the flavor, aroma and texture is so extraordinary that you don't feel like you made a compromise i.e. "I do not regret ordering these veggies over the french fries!"
  • Smoked Onion Yogurt -
    • Smoked - The "smoke" thrill is very on trend right now. We're seeing "Smoke" or "Smoked" specifically called out on menus and food retail labels with quantifiable frequency. That being said, applying a smoking technique or a smokey flavor component to a dish adds meaningful depth and is something chefs have been doing forever [think: cooking over a fire]. I guess what I'm trying to say is, smart chefs don't just copy culinary buzzwords on their menu to make money, there's often tangible thought behind each concept.
    • Yogurt - The cultured dairy segment is booming! Chefs are helping to drive this trend; creative chefs understand the meaningful balance that an acidic, fermented dairy can bring to a dish > rounding from the dairy and the low pH yogurt also helps cut some the fat in a dish.

Vitello Tonnato / Signature Poached Piemontese Beef / Crispy Egg / Tuna Citrus Caper Aioli



Vitello: Veal

Tonnato: A creamy tuna sauce


We love how this classic northern Italian dish is communicated using language that provides what the modern diner is seeking: transparency, intrigue, and upfront cues for clear expectations. Here's what we mean:

  • Poached - Yes, an extremely traditional technique, but very popular right now.
  • Piemontese Beef - Consumers and diners don't necessary care if the meat quality is called out on a package or menu, as much as they care about the meat origin.
  • "Crispy" Egg -  This texture descriptor is outrageously trendy right now. But what's not to love? Many eaters love what this attribute represents. Peruse sushi menus on GrubHub®, and you will see the words "crispy" and "crunchy" called out as the very first descriptor...and those are often the highest selling items on the menu! Coincidence? I think not.
  • Citrus - Buzz buzz buzz. Mark it. This general category word — for lemons, grapefruits, oranges, limes, etc. — is resonating extremely well with consumers right now. 
Want a free copy of our 2017 Culinary Trends report? Cool.
Click here to learn more + request a copy..