That's Some Good-Looking Food

By Ruthie Kott

Chicago food photographer Stephen Hamilton has a nice gig, tasting and shooting delicious meals and drinks from the best restaurants nationally. Even Bravo, discoverer of talents, has endorsed his expertise: he's appeared as a guest judge on the most recent season of Top Chef Masters, and his photography adorns the Top Chef DC abode.

His publicist has recently released Hamilton's ranking of the top five most beautiful dishes in the Windy City:

Table 52 - Farm to Crust Pizza

"Since only fresh, seasonal vegetables from the nearby Green City Market are used on this pie, the Farm to Crust Pizza is a masterpiece that changes with the weather. Stephen loves the seasonally appropriate ingredients and simple presentation -- a piping hot oblong pizza, fresh out of Table 52's special wood-burning oven, served on a breadboard." [Full disclosure: Hamilton was the photographer for chef Art Smith's 2007 cookbook Back to the Family.]

Graham Elliot - Corn Bisque

"Known for his creative culinary creations, Stephen loves Graham Elliott's Corn Bisque for its flavor, color, and uniquely simple presentation. The soup is poured over a homemade garlic marshmallow and a sprinkling of pepper jam, corn nuts, and hint of lime crema."

MK - Pommes Frites w/ Truffle Cream

"Served in a large pint glass lined with parchment paper and a small side of truffle cream, the Pommes Frites at MK are a staple on the menu. MK fries their potatoes in beef fat, a unique practice that helps bring out the delicious, crispy taste. Stephen absolutely loves the perfect golden color."

Girl & the Goat - Hiramasa Crudo

"At Girl & the Goat, the talented Stephanie Izard utilizes thin slices of fresh raw hiramasa, a yellowtail fish, for her hiramasa crudo sprinkled with pork belly, caperberries, and aji aioli. Though this dish is a bit complex, Stephen loves the abundance of color."

Bristol - English Pea Ravioli

"Though pasta dishes tend to be heavier, the English Pea Ravioli at Bristol is fresh and beautiful. The pea-stuffed ravioli noodles are tossed in a light cream sauce and topped with delicate pea tendrils for a sweet, airy presentation with just a hint of color."

Now, how's this for a tease: none of the photos of these dishes are available for posting right now. But here are some photos from the same restaurants (minus Table 52), which Hamilton took with his iPhone and then reworked in his studio to give them a professional quality, as part of his Restaurant Project blog:

Graham Elliot's Wisconsin Cheddar Risotto.