‘I love chocolate,” declares Martial Noguier, executive chef at one sixtyblue.
And we love hearing him say it, because he’s French. Noguier does not say “chauk-let.” He says “SHAWK-oh-lett!” (exclamation point included), a pronunciation that captures the intoxicating properties of the world’s favorite sweet.
That allure inspired Noguier to open the stylish Cocoa Bar in October, where he has created a chocolate paradise of desserts, candies and “shots” (melted truffles) in the restaurant’s cocoa-colored bar. This chocadelic nirvana transpired after he considered, then rejected, a sushi bar (too pricey) and cheese cave (still too pricey). “I realized how people love chocolate,” he said. “It is really in fashion.”
Noguier’s two-page menu offers compelling evidence of his first career as a pastry chef. Among the items: Camping (homemade marshmallows and cookies with chocolate fondue, $9) and Classic (a luscious chocolate souffle, $8). Cups of gourmet cocoa (three flavors, each $4) and chocolate truffles (six varieties, $2 each) from Vosges Haut-Chocolat also are on the menu.
Noguier has taken things a step further for Valentine’s Day. Chocolate “flights” will be offered Feb. 14-15 for diners, who need reservations, and Cocoa Bar patrons, who don’t. Options include Enjoy (chocolate souffle and cocoa port sorbet, $14 per person); Indulge (hazelnut chocolate bars, mini chocolate cake, homemade truffles, $18); and Ecstasy (chocolate fondue with strawberries and marshmallows, crepes with chocolate Grand Marnier sauce; chocolate creme brulee, and dark chocolate ice cream, $22). (Oui, diners can share.)
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One sixtyblue, 160 N. Loomis St., 312-850-0303.
