The Verdict
PACIFIC STANDARD TIME is Erling Wu-Bower and Joshua Tilden's River North California-inspired American restaurant on West Erie Street whose wood-fired preparations and California seasonal produce sourcing communicate what Chicago fine dining looks like when its most California-influenced available practitioners apply the Pacific coast seasonal philosophy through the Midwest ingredient culture. The wood-fired programme whose char and smoke communicate the California barbecue culture's influence applied through the Chicago fine dining framework; the California seasonal sourcing applied through Midwest terroir whose specific synthesis communicates the most productive available intersection of the Pacific coast and Great Lakes ingredient cultures; and the River North Erie Street setting whose neighbourhood creates the audience for a restaurant whose California inspiration communicates genuine Pacific coast culinary knowledge applied in the Midwest.
The California-inspired American menu at Pacific Standard Time reflects the Wu-Bower culinary approach applied through the California-Chicago synthesis: the wood-fired preparations whose quality communicates genuine knowledge of the California fire culture; the seasonal sourcing whose quality communicates direct engagement with both California and Midwest producers; and the River North setting whose neighbourhood energy creates the audience for a restaurant whose California inspiration communicates genuine culinary intelligence.
Why It Works for a First Date
Pacific Standard Time's River North California-Chicago wood-fired seasonal programme — the Pacific coast philosophy applied through Midwest terroir, the wood-fire technique, the Erie Street energy — creates the first date that communicates genuine knowledge of where Chicago's most California-influenced available contemporary American cooking is practised.
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