Originally created for Valentine’s Day at Avenues, and refined by Chef Duffy over more than fifteen years.
Alaskan king crab, layered with citrus and cucumber.
Set in a stemless, V-tapered glass—each element visible, deliberately composed. A clear sugar tuile rests gently across the top. From the side, the components appear suspended, almost floating.
A study in form and function—where art and precision meet.
Held in time, yet constantly evolving.
Herman Story vs. Desparada
A Wine Dinner at The Canvas by Ever
May 27 | 6:00 PM
Two artists. Husband and wife. Completely different instincts in the glass.
On May 27, we welcome Vailia From of Desparada and Russell P. From of Herman Story for a one-night-only showdown—an evening built around contrast, with her wines driven by precision and restraint, and his by power and intensity, poured side by side.
Across four rounds, each course will be paired with two wines, one from each producer, offering a direct look at where their perspectives diverge and where their approaches unexpectedly meet.
The evening begins with Champagne and canapés before moving into a seated dinner in Canvas. Call it a heated rivalry or a friendly competition—it’s one best argued, and enjoyed, across the table, with the final word left to the room.
Tickets begin at $225, exclusive of service fee and tax. Reservations available on OpenTable. Menu to follow.
Delicate shell of buckwheat crème anglaise, filled with puffed buckwheat and buckwheat praline. Rhubarb sorbet, crowned with chamomile meringue and finished with licorice lace.
In the Midwest, buckwheat works in quiet service—a restorative crop, returning strength to the soil.
Here, it rises.
Humble. Seasonal. Elevated.
D’Anjou pear, bright and cold, set against the richness and depth of chocolate stout cake.
Hazelnuts, toasted in brown butter. Milk chocolate and cocoa nib, contrasting textures—soft and crisp.
Bergamot lifts and Thai basil lingers, a study in balance, never sweet for the sake of sweet.
A reawakening of the palate, even at the end.
Fuyu persimmon, explored two ways—fresh, compressed slices and a delicate sherbet. Layered with ribbons of dark chocolate ganache, French meringue, cinnamon pudding, crispy brioche, mulled wine, and toasted cashews.
Pork cheek, gently braised in root beer with ginger, shallot, and garlic. Set over cheesy wheat berries and paired with brûléed Gruyère custard and hidden rose apple. Finished with mint and sorrel.
We’re honored to feature the work of Kilgus Farmstead—a partnership rooted in care, craft, and a deep respect for the land.
Some nights feel special while they’re happening. This was one of them.
To everyone who joined us in celebration of International Women’s Day—thank you. The room was filled with curiosity, generosity, and the kind of magic that only happens when extraordinary people come together.
To Angela and Chiara, thank you for your wines, your stories, and your craft. And to the incredible sommeliers who stood alongside and poured with such passion—Anna, Laura, Melissa, and Jess—this evening existed because of you.
Moments like this remind us that wine is never just about what’s in the glass. It’s about community, connection, and the joy of discovering something meaningful together.
We’re endlessly grateful to have shared this night with you.
Sablefish, grilled over binchotan, paired with roasted Koginut squash and a black garlic dumpling—hidden beneath a veil of saffron fumet and nasturtium.
A course dedicated to sustainable farming and thoughtful, intentional sourcing.
As we look ahead to International Women’s Day, we’re proud to introduce the two winemakers we’re honored to host — women whose vision, craft, and leadership continue to shape the future of wine.
On Saturday, March 7, Chiara Mondavi and Angela Osborne will be at Canvas for an International Women’s Day dinner celebrating the voices shaping modern wine. From mineral-driven Sauvignon Blanc to graceful, single-vineyard Grenache, their work reflects clarity, conviction, and craft — poured by some of Chicago’s leading sommeliers.
Reservations are live. Seating is limited. Link in bio.
Caviar with parsnip and chestnut—rich, nutty, softly sweet—finished with pink tipped parsley. A small moment of comfort and indulgence to start your evening.
Reservations available in our bio.
We are honored to share that Ever has been awarded Two Michelin Stars in the 2025 Michelin Guide, as well as Michelin’s Service Award recognizing our front-of-house team.
This distinction reflects the commitment of our entire team—to craft, to discipline, to curiosity, and to the guest experience. Every service is a new opportunity to refine, to listen, and to push further.
Thank you to our guests, our growers, our partners, and everyone who shares in this work with us.
We look forward to welcoming you soon!
📸: @anthonytahlierphoto , @kylelamere
