With The Robin Project, chef Alec Schingel (Vicia, Winslow’s Table) offers four-course prix-fixe menus showcasing dishes like his first dinner’s toasted raviolo. Not your average toasted rav, the dish featured a Double Star Farms egg yolk cloaked in a ricotta mixture made with Rolling Lawns Farm dairy, Salume Beddu ‘nduja and a blanket of scratch-made pasta made with Janie’s Mill flour. There was nothing jokey or ironic about this fine dining t-rav: “The thing I’m really looking to explore is what it means to cook Midwestern cuisine and not just use Midwestern ingredients,” Schingel said.
While the Robin Project is a roving pop-up, Schingel currently has dinners scheduled every couple of weeks through December at Work & Leisure‘s 10-seat bar. Check Instagram for dates and ticket availability.
Instagram: @the_robinproject
This article appears in October 2022.