Two Talented Chefs. One Seasonal Creation.

Debuting September 2 is Marisol’s Fall 2025 chef collaboration dish: the Charred Pole Bean Salad, created by Chefs Thomas Rogers and Adam McFarland. This dish is a smoky, vibrant celebration of peak seasonal produce, highlighting the chefs’ shared passion for elevated yet approachable cuisine.

Rogers and McFarland first cooked together at New York’s acclaimed Gramercy Tavern. Over the years, they have built impressive careers spanning Michelin-starred restaurants, acclaimed steakhouses, and private chef work for diplomats. In October 2023, the longtime friends opened John’s Food and Wine in Lincoln Park, quickly earning recognition for their thoughtful and refined approach to dining.

Their new dish for Marisol captures the essence of late summer. The Charred Pole Bean Salad layers smoky eggplant purée with crisp pole beans and sweet Sungold tomatoes, accented by fresh herbs, citrus, and white balsamic for brightness and balance. Delicate shavings of ricotta salata complete the composition, creating a vegetable-forward dish that feels both comforting and refined.

Guests can enjoy the Charred Pole Bean Salad on Marisol’s lunch and dinner menus through November 2, 2025.