EVER

On Tuesday, July 21, Ever continues its CDC Dinner Series with Brandon Dienger of Jônt in Washington, D.C., and Liam McLoughlin of Restaurant Pearl Morissette in Ontario.

At the two Michelin-starred Jônt, Dienger works within a kitchen where precision and curiosity go hand in hand, balancing meticulous technique with flavors and ideas drawn from around the world.

At the two Michelin-starred Restaurant Pearl Morissette, McLoughlin’s cooking begins with the rhythm of Ontario wine country, where close relationships with farmers, producers, and foragers guide the menu throughout the seasons.

Together with Chef Lucas Trahan, the visiting chefs will collaborate with the Ever team on an eight-course dinner that reflects the philosophies, techniques, and landscapes that influence each of their restaurants.

Curated wine and spirit-free pairings are offered with each menu.

Reservations for July 21 are now available.

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Ever’s CDC Dinner Series begins Tuesday, July 14 with Adam Gale of Enclos and Genoa Pieron of Lazy Bear, the chefs leading two of Northern California’s acclaimed two Michelin-starred restaurants.

At Enclos in Sonoma County, Gale draws inspiration from the vineyards, forests, and coastline that define the region, guiding a menu rooted in seasonality, sustainability, and a deep sense of place.

At Lazy Bear in San Francisco, Pieron draws on nostalgia, preservation, and inventive technique to create a distinctly personal style of hospitality in the spirit of a modern American dinner party.

For one night only, Gale and Pieron will join Chef Lucas Trahan and the Ever team to create an eight-course tasting menu informed by the ideas, ingredients, and experiences that define their respective kitchens.

Curated wine and spirit-free pairings will be offered with each menu.

Reservations for July 14 are now available.

This July, Ever welcomes six of North America’s leading chefs de cuisine for a three-week dinner series hosted by Chef Lucas Trahan and the Ever team.

Each evening will feature two visiting chefs collaborating on a one-night-only tasting menu, offering a rare glimpse into the ideas, techniques, and experiences shaping some of the continent’s most celebrated kitchens.

July 14

Adam Gale of Enclos
San Francisco, California

Genoa Pieron of Lazy Bear
San Francisco, California

July 21

Brandon Dienger of Jônt
Washington, D.C.

Liam McLoughlin of Restaurant Pearl Morissette
Jordan Station, Ontario

July 28

Emilie Van D**e of Emeril’s
New Orleans, Louisiana

Kaylin Lloyd of Californios
San Francisco, California

$425 per menu.

Curated wine and spirit-free pairings are offered with each menu.

Reservations are now available.

📍: opentable.com/r/ever-chicago

There is intention in every corner of Ever.

A modern landscape shaped through light and shadow— warm and welcoming, yet built from raw materials and refined detail. A space where form meets function meets something undeniably sexy.

Designed to feel both intimate and expansive, every detail of the room exists to quiet distraction and sharpen focus. A dining room meant not simply to be seen, but felt.

Originally created for Valentine’s Day at Avenues, and refined by Chef Duffy over more than fifteen years.

Alaskan king crab, layered with citrus and cucumber.

Set in a stemless, V-tapered glass—each element visible, deliberately composed. A clear sugar tuile rests gently across the top. From the side, the components appear suspended, almost floating.

A study in form and function—where art and precision meet.

Held in time, yet constantly evolving.

Herman Story vs. Desparada
A Wine Dinner at The Canvas by Ever
May 27 | 6:00 PM

Two artists. Husband and wife. Completely different instincts in the glass.

On May 27, we welcome Vailia From of Desparada and Russell P. From of Herman Story for a one-night-only showdown—an evening built around contrast, with her wines driven by precision and restraint, and his by power and intensity, poured side by side.

Across four rounds, each course will be paired with two wines, one from each producer, offering a direct look at where their perspectives diverge and where their approaches unexpectedly meet.

The evening begins with Champagne and canapés before moving into a seated dinner in Canvas. Call it a heated rivalry or a friendly competition—it’s one best argued, and enjoyed, across the table, with the final word left to the room.

Tickets begin at $225, exclusive of service fee and tax. Reservations available on OpenTable. Menu to follow.

🔗: opentable.com/booking/experiences-availability?rid=1124866&restref=1124866&experienceId=709188&utm_source=external&utm_medium=referral&utm_campaign=shared

Delicate shell of buckwheat crème anglaise, filled with puffed buckwheat and buckwheat praline. Rhubarb sorbet, crowned with chamomile meringue and finished with licorice lace.

In the Midwest, buckwheat works in quiet service—a restorative crop, returning strength to the soil.

Here, it rises.
Humble. Seasonal. Elevated.

D’Anjou pear, bright and cold, set against the richness and depth of chocolate stout cake.

Hazelnuts, toasted in brown butter. Milk chocolate and cocoa nib, contrasting textures—soft and crisp.

Bergamot lifts and Thai basil lingers, a study in balance, never sweet for the sake of sweet.

A reawakening of the palate, even at the end.

Fuyu persimmon, explored two ways—fresh, compressed slices and a delicate sherbet. Layered with ribbons of dark chocolate ganache, French meringue, cinnamon pudding, crispy brioche, mulled wine, and toasted cashews.

Pork cheek, gently braised in root beer with ginger, shallot, and garlic. Set over cheesy wheat berries and paired with brûléed Gruyère custard and hidden rose apple. Finished with mint and sorrel.

We’re honored to feature the work of Kilgus Farmstead—a partnership rooted in care, craft, and a deep respect for the land.