Bold yet delicate pieces of contemporary art decorate the walls of Tru Restaurant. Their brilliant statement alongside flowing white drapes iterate that of the strikingly colorful hue and taste of Tru’s entrees on white kitchenware.

Chef Anthony Martin brings an artistic twist to his restaurant that prides itself on an extensive collection of caviar, 10 to be exact. “There are touches of whimsical features and bright colors, and you’ll notice that in the food,” he told Life and Thyme three years ago. This artistry remains true today.

The Ohio-bred cuisiner initially attended art school before following his passion for food. Never really leaving his artistic expression behind, Martin uses art daily to prepare the savory entrees served at Tru. So much so, the chef whose accolades include swanky establishments such as the Ritz-Carlton, Wynn Resort, and MGM Grand, sketches each dish before preparing it.

The menu, which can be inspired from anything, like architecture or lines on a car, currently consists of seared alaskan halibut prepared with barigoule sauce, orange, and zucchini as well as jidori chicken served alongside braised morel and sunflower sprouts are just an example of the exquisite eats provided at the Chicago-based restaurant. Guests can also enjoy a contemporary art collection including works by Gerhard Richter, Peter Halley and Andy Warhol, while devouring their meal and sipping on a glass of wine they can select from a list of 1,500 selections carefully curated from the Wine Spectator Grand Award-winning wine cellar.

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