Oak ember glaze, charred allium, smoked bone marrow jus.
We cook the way the hearth taught us: slowly, over oak and ember, letting each season speak before we do. No foam without a reason. No plate without a memory behind it.
From the hearth
Signatures of the season
Great Lakes trout, brown butter dashi, pickled ramp, dill oil.
Ember-roasted roots, whipped goat's curd, hazelnut praline, ash oil.
Scallop crudo warmed over coals, fermented chili, finger lime.
Hearth-toasted meringue, burnt honey ice cream, cacao husk crumble.
The kitchen
"A wood fire is an honest cook. It hides nothing, forgives nothing, and rewards patience more than talent."
Chef Elena Marchetti built Maison Verre around a single nine-foot hearth. Every course touches the fire at least once, from the first warmed oyster to the toasted meringue that closes the night.
Elena Marchetti
Executive Chef & Founder
Private dining
The Glass Room seats twenty, and no one else.
A private hearth-side room for celebrations, vintners' dinners and quiet business, with its own menu and sommelier.
Enquire about private dining
Visit us
Fulton Market, under the old smokestack.
- Address
- 214 W Fulton Market
Chicago, IL 60607 - Dinner
- Tue to Thu · 5:30 to 10 PM
Fri & Sat · 5 to 11 PM
Sun · 5 to 9 PM - Reservations
- +1 (312) 555-0184