Coming up through two of Chicago’s most legendary chefs—Charlie Trotter and Grant Achatz—Curtis Duffy opened Grace with no shortage of ambition. “I want to be the best restaurant in America,” he said in the documentary For Grace, which chronicled its opening. Duffy divides his tasting menu into two experiences: flora and fauna. The vegetarian flora offers dishes like sunchoke with burrata and fennel, or carrot with green strawberry and hazelnut. On the meat-eater side, there’s lamb with pineapple and olive or squab with maitake, cranberry, and black mint.