Why You Need To Make Reservations ASAP at SKY Chicago

After a year of canceled plans, multiple COVID tests, and restricted travel, I’m ready to get back to doing what I love, eating my way through the Windy City. The pandemic lockdown forced me to stay at home, get creative in my kitchen, and prepare my meals (gasp!). Let’s say there are only so many ways you can make that bagged salad from Trader Joe’s look appealing. If I’ve learned anything in the past year, it’s a newfound appreciation for travel and the fact that I will never take dining in a restaurant again.

Like many others who are vaccinated and ready to travel, my first trip was to my favorite midwestern city, Chicago. Many underestimate Chicago’s culinary grandeur, but what other city in the United States serves as the center for molecular gastronomy, has the best burger in the country, all while remaining fiercely loyal to classic American food like hot dogs, steak sandwiches, and pizza?

During my last trip to Chicago, I had the opportunity to dine at S.K.Y, and I will let you in on a little secret: make reservations here ASAP.

S.K.Y.

1239 W 18th Street

Chicago, Illinois 60608

Website and Instagram

This Pilsen-based restaurant is led by Stephen Gillanders, who has quite a culinary background. For ten years, Gillanders worked for Chef Jean Georges Vongerichten opening several restaurants domestically and abroad. Most recently, Gillanders was one of the chefs at LEYE’s Intro, which primed him for his first solo debut opening S.K.Y.

Boasting the initials of Chef Gillanders' wife, Seon Kyung Yuk, her vision is responsible for the modern and contemporary design of the restaurant. Some might say that the metal beams, exposed brick, and distressed walls give off an industrial-chic vibe.

S.K.Y. is far from your typical Chicago dining experience. Guests will find a menu filled with global inspiration, specifically Asian elements throughout. Many people silently panic when they see a menu like S.K.Y.’s. Not only are they overwhelmed by all of the food choices, but let’s face it, American’s don’t do shared plates well. My advice, order any dish that piques your curiosity and have the server fill in where appropriate. Our server, Santiago, guided us through one of the most exceptional meals I’ve had in quite some time.

Now let’s jump into the delicious details, shall we?

Hamachi Sashimi | Black Sesame Ponzu + Puffed Rice

This perfectly plated dish is a great way to start the evening. It’s light, bright, and will whet one’s appetite. I really enjoyed the play on textures as the puffed rice gives each bite the smallest bit of crunch.

Black Truffle Croquettes | Aged White Cheddar + Jalapeño

For those of you who are cheese enthusiasts, this is one dish you don’t want to miss. Let me set the record straight if you think one order of these croquettes is enough, think again. We ordered three and have no regrets. In fact, it was one of the standout dishes of the evening. Think ooey-gooey melted cheddar with a hint of jalapeño and a dash of truffle. For those of you who aren’t fond of truffles ( I can’t even fathom this), the truffle is mild and not overpowering, so you will survive.

Maine Lobster Dumplings | Jade Butter + Soft Herbs

Lobster dumplings, need I say more? This is yet another dish that we ordered multiples of. If you are a lobster lover like myself, this is one appetizer you don’t want to miss as it is equally appealing to the eye as is delicious.

Warm Mushroom Salad | Avocado + Chèvre + Chilies

There’s nothing I love more than a mushroom dish, so when I spotted the Warm Mushroom Salad on the menu, I knew it was something the table would enjoy. It served as the perfect interlude before our savory dishes arrived at the table. This is one of those dishes that I am glad that I experienced, but would likely not order it again as I prefer the Black Truffle Croquettes and the Maine Lobster Dumplings. However, if you are dining with people who have dietary restrictions (vegetarian, pescatarian, etc) this is an appetizer that all can enjoy.

Homemade ‘Burrata’ Cheese | Black Garlic Bread + Bagna Cauda

Hello, my name is Courtney, and I am addicted to cheese, but can you really blame me? The burrata paired with the warm garlic bread will send you over the edge, and if you ask Santiago nicely, he might bring out an extra piece.

S.K.Y. Fried Chicken | Fermented Hot Sauce + Creamed Corn

This dish is one of S.K.Y’s signature dishes, and seeing how this Southern girl loves some fried chicken (hello, Arnold’s Country Kitchen), I couldn’t wait to see how it compared. The secret to delicious fried chicken is a crispy yet flavorful coating while keeping the chicken juicy. It’s all about that first bite when you taste the herbs and spices that make the chicken so fragrant and enjoy a mouthful that’s equal parts crispy and juicy. If you’re like me, the coating is my favorite part.

S.K.Y’s fried chicken gets this Southern girl’s stamp of approval. First, the presentation of the dish was outstanding. While this may seem like your ordinary fried chicken and creamed corn, it was far from it. Not only was the texture unique, but guests have the option to kick it up a notch with the fermented hot sauce. We went all-in with the hot sauce, and it was fabulous, but if you like to play it safe, take it easy because it brings the heat.

Onion Rings | Beet Ranch

I know you may be thinking this is a random dish to throw into the mix, and you’d be correct. What can I say, we got a little wild when we started ordering. Initially intrigued by the Beet Ranch, these Onion Rings were one of the vegetable options on the menu. While this is an enjoyable option, I’d recommend ordering one of the dishes above before landing on this.

Dessert

This is where I become a terrible food blogger. At the end of the evening, we were two bottles of wine in and had eaten all the things. But calories don’t count when you are on vacation, right? Of course, that meant dessert. We didn’t look at the menu but asked for Santiago to bring us his two favorite desserts. Blame it on the wine or the food coma, or both, but I couldn’t tell you the name of this dessert. I only remember that it was bright and delicious without being overly sweet and the sorbet was simply perfect.

Dessert is not to be missed when visiting S.K.Y. Tatum Sinclair, who was recently awarded the Jean Banchet Award for Rising Pastry Chef of the Year, is the executive pastry chef at S.K.Y, and her creations are absolutely sinful.

Chicago has countless dining options, and I find it difficult to narrow my selection during my weekend visits. However, S.K.Y is one restaurant in Chicago that you can’t miss. In fact, I would not be surprised if I saw S.K.Y on the Bib Gourmand list or even recognized by the prestigious James Beard Foundation.

Chef Gillanders and his team focus on designing thoughtful innovative dishes drawing on global inspirations, while his front-of-house staff is creating an unpretentious, casual environment where guests can sit back, relax, and enjoy outstanding hospitality. Dinner at S.K.Y has certainly been a bright spot in 2021, and I am excited to check out Chef Gillanders’ newest restaurant, Apolonia.

Until Next Time!

Tariff: The ever-evolving menu at S.K.Y. has four sections: Snack & Shares, Appetizers, Mains, and Vegetables. Prices range from $8.00-$29.00. Guests can enjoy cocktails as well as wine by the glass.

Can’t Miss: The two standouts of the evening were the Black Truffle Croquette and the Maine Lobster Dumplings. However, if it’s your first time at S.K.Y., I’d also recommend the Fried Chicken.

Potential Pass: There’s not one dish that I didn’t enjoy during my meal. However, unless you are an onion ring fanatic, I’d skip those and try something different. Perhaps a fourth-order of the Black Truffle Croquettes!

Why You Need To Make Reservations ASAP For S.K.Y. Chicago