Dining at The Clare Rivals Top Local Restaurants – Chicago Tribune

Exquisite entrees including foie gras, tuna amuse bouches and truffle mousse with port jelly.  Delicacies that you’d hope to find on the menu of the finest restaurants are less expected to be the standard fare at retirement communities.  The fact is, there’s nothing standard about the dining services at The Clare since Brian Hughes became the department’s food and beverage director and Hagop Hagopian its executive chef earlier this year.

Read More >