Four-star, world-renowned restaurant Tru offers Executive Chef Anthony Martin’s Progressive French cuisine, showcasing the most pristine ingredients available in full tasting or abbreviated experience executed with bold creativity and a passion for presentation. Known for an extensive caviar program, the signature offering, Coral Caviar, boasts a selection of up to ten hand-selected caviars. With an elegant ambiance of white draperies and blue banquettes punctuated by a museum-quality contemporary art collection including works by Gerhard Richter, Peter Halley and Andy Warhol, Tru offers inspired fine dining complemented by James Beard Award-winning service and a list of more than 1,500 selections from the Wine Spectator Grand Award-winning wine cellar.

Tru is an adult environment with a dress code policy:  jackets are required for gentlemen; and elegant-casual, business or evening attire is requested for ladies.

Anthony Martin

Executive Chef / Partner

Accumulating four-stars and being named Chef of the Year by Chicago Tribune marked Anthony Martin’s first year as executive chef/partner at renowned Progressive French restaurant Tru. His presentations, described by Phil Vettel as “so visually stunning that it seems crude to disturb their perfection for something so prosaic as eating,” have caught Chicago’s attention, with flavor combinations further described by Vettel as “maddeningly subtle, driving over-analytical foodies to despair.”

Martin’s first and fondest memory of cooking was helping his great-grandmother and mother bake during the Christmas season in his native Ohio. With a talent for drawing and painting, however, and after receiving several art scholarship offers, he poised himself to enroll in art school. The desire to cook was too strong, however, and he soon joined the Pennsylvania Culinary School in order to channel his innate creativity into a culinary career. After graduation, Martin landed his first professional kitchen job at the Ritz-Carlton in Cleveland. Next, he headed south to Atlanta where he worked for chef Gunter Seeger at his namesake restaurant, where he worked his way up to sous chef. Four years later, opportunity came knocking from the direction of Las Vegas, where he lent his skills to Alex Stratta’s opening team at Alex in the Wynn Resort and Casino. Soon after he secured the executive sous chef position opening the celebrated restaurant Joel Robuchon at the MGM Grand, which was awarded Three Michelin Stars. Finally, in 2008, Martin brought his considerable experience to Chicago to work at Tru, overseeing savory and pastry at the renowned destination.

Follow Anthony Martin on Twitter: @ChefAnthony_M.


Tru’s talented, passionate team works seamlessly to provide an unmatched dining experience. Known for unparalleled cuisine and service, Tru is dedicated to creating the most memorable occasion possible.

William Powell, Restaurant Manager

David Murr, Sommelier

Adam Fuss

English, born 1961

From the series “My Ghost”, 1999, silver print photogram

Peter Halley

American, born 1953

Peter Halley, Hub, 1998, acrylic, metallic acrylic, Day-Glo acrylic and Roll-a-Tez on canvas

Yves Klein

French, born 1928, died 1962

Yves Klein, Venus Bleue, 1961, pigment on plaster

Maya Lin

American, born 1959

Phases of the Moon, 1999, wax

Vik Muniz

Brazilian, born 1961

Jolly Good Fellow (from the series “Pictures of Chocolate”), 1999, Cibachrome print

Ed Ruscha

American, born 1937

Somebody’s Mother, 1986, acrylic on paper

Andy Warhol

American, born 1928, died 1987

Andy Warhol, Marilyn (Reversal Series), 1979.1986, synthetic polymer paint and silkscreen on canvas