deca RESTAURANT
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Though deca’s Executive Chef Mark Payne dabbles in molecular gastronomy, he doesn’t like to “play with food” too much, instead letting fresh, local ingredients speak for themselves. His connections with area farmers run deep – whether sourcing goat cheese from a nearby farm or chioggia beets at Chicago's Green City Market. Payne even traveled 300 miles (480 kilometres) to Burton’s Maplewood Farm in Medora, Indiana, to tap maple trees for the marinade on his flame-roasted quail.
This passion shines through in deca’s rotating menu of seasonal comfort food, drawing the once-a-week and foodie crowds alike. “We wanted a dining experience that is approachable,” he says of deca RESTAURANT + BAR. “No intimidating dishes, only a few over USD 25.00 and an atmosphere that doesn’t require dressing up or breaking the bank for a great meal.”
