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CHEF | PARTNER

Jenner Tomaska

Chef Jenner Tomaska, a current Michelin-star and three-time James Beard-nominated chef, brings a wealth of experience and passion to the Alston. His national acclaim stems from the success of his Michelin-starred restaurant, Esmé, in Chicago’s Lincoln Park neighborhood.

Esmé, which opened in 2020, offers an ever-evolving tasting menu experience. Each quarter, the menu transforms, drawing inspiration from Chicago’s vibrant and creative culture. Chef Tomaska and his wife, Katrina Bravo, are known for their unique collaborations, partnering with local artists, creatives, and luminaries to craft an entirely new dining experience every 12 weeks. This innovative approach reflects their commitment to a mission-driven fine-dining experience.

Beyond the culinary artistry, Chef Tomaska is quick to credit his team and previous mentors for his achievements. However, those who have worked alongside him consistently point to his unwavering drive, relentless focus, and exceptional work ethic as equally instrumental in his critical acclaim and success. His dedication extends beyond the kitchen, encompassing a deep understanding of the intricate balance between culinary excellence and community engagement.

Chef Jenner Tomaska performing a traditional Duck a la Presse tableside service for guests at The Alston, showcasing a unique and experiential dining highlight.

Prior to Esmé, Chef Tomaska honed his skills, working with some of Chicago’s great chefs like Grant Achatz and Erick Williams, developing a distinctive culinary voice that blends classical French techniques with modern innovation and improvisation. His commitment to sourcing the finest seasonal ingredients and his meticulous attention to detail are hallmarks of his cooking. Chef Tomaska’s philosophy emphasizes not just a meal, but a comprehensive sensory journey for his guests, designed to provoke thought and create lasting memories. His vision for the Alston brings the same level of artistry and dedication to the new culinary chapter, which has already begun to earn the restaurant critical praise and acclaim.

UNMATCHED STEAKS

THE ALSTON x VANDER FARMERS:
A Partnership in Excellence

At The Alston, we believe that the world’s best beef doesn’t have to cross an ocean—it just has to be raised right. That is why we have forged an exclusive, direct-to-farmer relationship with VANDER FARMERS in Sturgis, Michigan for our Wagyu program.

THE LOCAL DIFFERENCE:
While other steakhouses rely on industrial supply chains, we source almost all of our Wagyu from a farm just hours away. Vander Farmers provides us with at least one full head of cattle per week. These aren’t just any cattle; they are FULL-BLOOD AMERICAN WAGYU. Unlike common “American Wagyu” which is often crossbred, our beef retains the 100% pure Wagyu genetics, resulting in marbling and flavor transparency that is virtually unrivaled in the United States.

THE ART OF AGING:
Great beef requires patience. Once acquired, we select the absolute prime cuts—Filet, Ribeye, and New York Strip—and move them into our state-of-the-art, onsite meat locker. Here, under the watchful eye of our chefs, the steaks are dry-aged for 21 to 30 days. This process breaks down enzymes to ensure tenderness and concentrates the flavor, delivering a steak that is rich, nutty, and undeniably distinct. The Alston butcher team hand trims our steaks to make sure they are perfect for the center of your plate.

PRESS
CUISINE

Midwestern Comfort Meets French Chic

At The Alston, the culinary philosophy seamlessly blends the hearty, familiar comforts of a Midwestern steakhouse with the refined, artful techniques of 1920s French Nouvelle cuisine. This unique duality is evident throughout the menu, where guests can find prime, wood-fired cuts like the Bone-In Rib Eye (24 oz, Dry Aged for 30 Days), glazed with charcoal clarified butter, embodying classic American steakhouse tradition. Every steak, whether USDA Prime or exquisite Wagyu, guarantees the highest quality, yet our signature sauces are a must-have accompaniment, designed to elevate even the most perfect cut. Alongside these, you’ll discover sophisticated French touches such as the Escargot with herbed butter and pâte feuilletée, or the luxurious Filet Tournedos Rossini featuring seared foie gras and truffles. Even side dishes like the Pomme Purée Frites, with their unique walnut aioli and wood-fired tomato sauce, showcase this elegant fusion, elevating familiar comforts into a chic, unforgettable dining experience.

OUR MENUS
Close-up of a prime steak being sauced tableside by a server at The Alston restaurant. Multiple steak dishes and a side of Brussels sprouts are visible on a white linen tablecloth.