Opening night of the LEYE fine dining flagship restaurant. Dinner with Dirk, Ron, Kevin, Christopher, and Patrick. In at 1830, out at 0130; another 7 hours opening night event.

Chef Gras and his team as well as the FOH group provided us with 23 courses - we only the 12 course with 3 extra dishes. A strong start to another great restaurant addtion to Chicago. More here and here.

- Oyster (amuse 1)
- Fluke (amuse 2)
- Crab Ceviche (amuse 3)
- Ossetra Caviar (extra order 1)
- Hokkaido Scallop (course 1)
- Shimaaji (course 2)
- Tuna Hamachi (course 3)
- Octopus (course 4)
- Morels (course 5)
- Codfish (course 6)
- Lobster (course 7)
- Halibut (course 8)
- Black Bass (course 9)
- Shabu Shabu Medai (course 10)
- Pork Belly (extra order 2)
- Cheese Course (extra order 3)
- Carrot Meringue (pre-dessert 1)
- Green Tea Shaved Ice (pre-dessert 2)
- Mango (course 11, aka dessert 1)
- Marshmallow (dessert 2)
- Soufflé (course 12, aka dessert 3)
- Macaroons (mignardise 1)
- Coffee Ganache (mignardise 2)

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