Under the direction of executive chef Jason Tsoris, Atwater's is located inside the Herrington Inn and Spa along the Fox River in Geneva. AAA has given them the distinguished honor of four out of five diamonds on their diamond rating scale, putting Atwater's in a class above any other restaurant in the area.
The sign outside Atwater's says "dramatic dining," and the ambiance is a large part of what helps deliver the drama. From plush dining chairs to the low lighting among a wall of windows overlooking the river, the dining room environment is a high-class experience. Outdoor dining is available during nice weather, and a beautiful gazebo can be rented for two to eight guests for a more-intimate experience.
Sommelier Mark Czubak heads the award winning wine list at Atwater's. Wines are available from around the world and work in tandem with the menu. Czubak changes the list on a regular basis to keep up with wine trends and the executive chef's current cuisine.
This portion of the menu features items like Signature Crab Cakes ($14), which are Maryland crab cakes pan seared with corn chipotle salsa and a blood orange butter sauce. The Braised Pork Belly ($12) comes with cipollini onion roasted pepper chutney, crispy leeks, and a natural au jus. There is also a Tuscan Cheese selection ($18), made up of dried fruits, olives, walnuts, and cheese, which would be a delicious option before or after your meal.
Soup and Salad
Tomato Tarragon Bisque ($5) is served with a goat cheese mousse. There is also a Chef's daily soup selection ($5). The Belgium Endive Salad ($9) is made with triple creme brie, stewed tomatoes, marinated artichokes and sunflower seeds, then tossed in a pomegranate vinaigrette.
Atwater's menu changes seasonally, and Chef Tsoris is continually using the freshest ingredients made available. The Alaskan Halibut and Black Tiger Prawn ($34) is poached Halibut and a whole oven-roasted Unimak Island Black Tiger Prawn. It comes served with red quinova, fava beans and a pineapple vinaigrette. Roasted Pork Tenderloin ($27) is served with guava sweet potato puree and Jamaican mango gastrique (vinegar and sugar reduction). There is also a veal tenderloin ($32) and filet minion ($33) on the menu.
The ending of your meal should be complemented with something off of the dessert portion of the menu. A Seasonal Fresh Fruit Tart ($7) is a flaky pastry crust, laced with dark chocolate, then filled with fruit and whipped cream. Poached Pear Croute is an elegant treat with stuffed golden raisins, pecans, bleu cheese ice cream and caramel sauce.
With the accolades given to Atwater's, there's an obvious emphasis put on world-class service. Everyone from the matre' d to the bartenders are highly trained and dedicated to giving the best dining experience in the area.
15 S. River Lane, Geneva, IL
Executive Chef: Jason Tsoris