Like the summit of the mountain, Everest the restaurant is not terribly easy to reach. First, there is no outward indication that you’ve found the restaurant. You need to locate the unmarked garage on the side of the building opposite the restaurant’s street address. The garage door opens after you’ve identified yourself, and after parking, you enter the first of three elevators needed to get to the 40th floor. Chances are, none of this will have been explained when you made your reservation. However, the elegance of the restaurant and the splendid view, with the bright geometry of Chicago’s lights far below, do compensate in part for the difficulty of the ascent. This is definitely a world-class restaurant, and chef Jean Joho is fabulously and deservedly well regarded, but while many still delight in Everest, an increasing number of diners are coming away somewhat disappointed. (Maybe it’s because everyone arrives with such high expectations?) That said, Everest is truly beautiful, and when it’s good, it’s very good. The cuisine leans towards Alsatian, so sauerkraut does appear on the French menu, and the cream of sauerkraut soup is one of the delightful surprises that come highly recommended. Other offerings you’re likely to see include coquilles St. Jacques with braised Belgium endive, sautéed fillet of venison with black trumpet mushrooms, hazelnut braised skate wing with brown butter and caper emulsion, and poached beef tenderloin with horseradish cream (a signature dish). So put Everest on your list, but perhaps not at the top.