Jun 8, 2017 >> Eden’s Most Instagrammable Dish
Our new favorite West Loop haunt, EDEN, embodies all the feelings of Summer in one ridiculously chic restaurant. As an ode to the new season, we tapped into the Eden menu to bring you the perfect summer recipe, Ahi Tuna Crudo, courtesy of CHEF DEVON QUINN. And we love this rustic, airy restaurant so much, we made it the backdrop for the G&F Summer Fashion shoot, which celebrated, well, celebrations. Celebrating for celebration’s sakeâ€”because why not?
Eden opened its doors December 2016, featuring a refreshing farm-forward menu of new American fare with a Mediterranean twist. Fresh flavors are year-round at Eden as Chef Devon Quinn grows the freshest bounty in his 500-square foot greenhouse on site to sprinkle throughout his dishes and cocktails, taking hyperlocal to a whole new level. Rounding out Edenâ€™s team are Pastry Chef Stefano Tulipano, Sommelier Arif Rahman, and Mixologist Alex Rydzewski, each procuring bites and sips symbiotic with Edenâ€™s menu.
LEARN THE ART OF EDEN’S AHI TUNA CRUDO >>
And now, this charming West Loop restaurant is launching Sunday brunch! Upgrade your weekend in the sun-drenched space with dishes like Sweet Potato & Pork Belly Hash, a savory creation complete with black garlic romesco, apple and bay labneh. Or feast on indulgent side dishes such as Maple BrÃ»lÃ©ed Ruby Grapefruit and Cherrywood Grilled Pork Belly.
In the spirit of summer and meals al fresco, Chef Devon Quinn dished us Ahi Tuna Crudo. This classic summer dish is light and bright with smoked egg yolk and burnt chili oil for a sensorial dish that seems to heighten and awaken the senses. Hop into the kitchen with Chef Devon and follow along as he prepares this special dish all in the name of our favorite season. Grab your gals and pals for a summer celebration of anything and everything.
Perfect Some of the Ingredients
Ahi Tuna Crudo
3oz Sushi Grade Ahi Tuna Loin
.5oz Kosher Salt
.5oz Granulated sugar
The cure is rubbing equal parts salt and sugar on the surface of the portioned tuna, and letting it stand in a refrigerator for 30 minutes. The excess salt is then rinsed off.
Burnt garlic chili oil
Steep dried ancho, guajillo, arbol, and fresh garlic in vegetable oil until the garlic is deep amber in color. This should be done at medium to high heat.