Peach season has arrived, and restaurants are taking advantage of it. Chefs are using one of summer’s favorite fruits in both savory and sweet dishes that you can enjoy at breakfast, lunch, dinner and even happy hour. Below, five of the most interesting peach dishes on menus now.
“Chocolate, Peach” dessert at North Pond. Peaches appear three ways on this dessert, which executive chef Bruce Sherman says is a creative play on peaches and cream. Rose-poached white peaches, fresh peaches (gold, Tango and Saturn varieties) and a roasted Redhaven peach sorbet are set on the plate amid creamy half-domes of white chocolate panna cotta and a sweet arugula puree. On top, find sprigs of fresh baby arugula leaves. 2610 N. Cannon Drive, 773-477-5845.
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Peach Instagram sundae at Seven Lions. The August Instagram sundae — so named because it’s designed to look as great as it tastes, prompting diners to post photos to social media — starts with a roasted peach half topped with salted caramel sauce. On top of that: peach pie filling, a scoop of cinnamon streusel brown butter frozen custard, a palm-sized peach pie, two more scoops of the frozen custard and a buttermilk whoopie pie that looks like a peach. Garnishing it all are sour gummy ribbons topped with flower-shaped peach-flavored gummy candies. The inspiration? “I really love summer in Chicago,” says pastry chef Rebecca Zuckerman, who vividly recalls her first farm-fresh peach upon moving here from Las Vegas. 130 S. Michigan Ave., 312-880-0130.
Peach pizza at The Florentine. Executive chef Zach Walrath teams sliced peaches with fior di latte and taleggio cheeses, prosciutto, fresh arugula and pine honey on this individual-sized pizza. The goal, he says, is to “give a little bit of everything” to each slice. 151 W. Adams St., 312-660-8866.
Peach leaf, blackberry and pistachio petit four at Sixteen. Executive pastry chef Evan Sheridan uses peach leaves to give a bright flavor to this dessert nibble, served as part of the restaurant’s prix-fixe menu. The petit four is a pistachio dacquoise (a meringue made with chopped nuts) layered with blackberry jelly and peach-leaf cremeux (a French pudding). It sits on a lemon thyme shortbread crust and is topped with a circle of blackberry jelly, a single pistachio and a ripe blackberry. 401 N. Wabash Ave., 312-588-8030.
Pork shoulder tonkatsu with grilled peaches and potato salad at Community Tavern. Peach meets pig in this dish starring tonkatsu, a Japanese dish of breaded, fried pork. Chef Joey Beato sautes chopped peaches with charred shishito peppers and spoons the mixture atop a circle of pureed corn. That trio forms a base for the deep-fried rectangle of pork shoulder. Beato finishes by topping the meat with a grilled peach and potato salad dressed with a lemon aioli. “Grilled peaches add a lot of nice, smoky flavor,” he says. 4038 N. Milwaukee Ave., 773-283-6080.
Watch chef Joey Beato make the pork shoulder tonkatsu in Community Tavern’s kitchen in the video at the top of the page.
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