DiningOut Chicago Issue 44

HO

CHICAGO Fall/Winter 2018

t h e

g r e a t

r e s t a u r a n t s

S T H E I N TS U AND O OTS O F RO

QUAD CITIES-STYLE PIZZA IN THE LAND OF DEEP DISH YOUR Pr i v a t e loyal

GUIDE

events

employees

TO

perfected 38

::

CHICAGO 26

Caviar

::

and

Meet

c h i c a g o

o f

Y/50 A FIFT PT C O NC E

FOOD the

C U LT U R E

i n d u s t r y ’s

Champagne:

the

most

ultimate

c o m b o 4 6 : : E x p l o r e O l d To w n : a m e e t i n g o f o l d a n d n e w 7 6

DISPLAY UNTIL 2/01/19

$4.95

LI

DA

Y

ED

IT

IO

N

THE NEW OLD 100% RYE WHISKY Lot No. 40ÂŽ whisky is based on a traditional recipe; distilled in small batches in a single copper pot still using locally sourced ingredients.

Our Master Blender put a new twist on this classic recipe by aging the whisky in select virgin white oak casks to balance the rye spice with notes of vanilla, toffee and oak.

Every bottle is a testament to our obsession with crafting the best rye whisky in the world.

Try it on its own or in a NEW OLD Fashioned cocktail.

Imported by Hotaling & Co., San Francisco, CA. Š 2018 Hotaling & Co. Please Enjoy Responsibly.

1756 WEST DIVISION STREET | CHICAGO, IL | 60622 | 773.489.4848 1 EAST DELAWARE PLACE | CHICAGO, IL | 60611 | 312.643.1075

DVOPTICAL.COM

PUBLISHER’S note The Goddess and Grocer

t h e

g r e a t

r e s t a u r a n t s

o f

c h i c a g o

106 West Germania Place, Suite 209 :: Chicago, IL 60610 (ph) 773.319.4457 (fx) 773.304.1415 diningout.com

Fall is almost here, Chicago. It won’t be long before the boats come off the water, the crisp air fills our noses, and the Magnificent Mile is twinkling with holiday cheer. Menus will turn from heirloom garden glories to the comforts of soups, stews, and braises. And yes, winter will follow—but our love of culinary exploration doesn’t stop with a few snowstorms.

We take pride in our city: so what if the Bears, Bulls, and Hawks were all noticeably absent from the 2018 postseason—we still love them, right? No matter how many feet of snow must be shoveled, Chicagoans will still make snow angels (okay, maybe the kids can handle this). And no matter how many different styles of pizza encroach upon our deep dish territory, we always have space in our hearts and stomachs for Chicago-style pies. But, pride has not made us stubborn. Over the years, we’ve learned about prized pizzas of other cities, and at times we’ve even come to embrace them. This issue’s cover star, Roots, introduced Chicagoans to authentic Quad Cities-style pizza over seven years ago, all while integrating a strong Chicago community focus. The maltbased crusts feature beer from local Chicago brewers; Chicago chefs are tapped seasonally to collaborate on pizzas (keep your eyes peeled for a pizza from Spiaggia’s own Tony Mantuano); and each Roots location focuses on getting involved with local schools, parks, and anything else that’s within walking distance of the restaurant. Roots exudes a sense of community so strong, that its become equally as important to the diners as that malty crust and homemade mozzarella that keeps them coming back for more. Read on about this adopted slice style and more on its “roots” on page 18.

We’ve also done all the heavy lifting for planning holiday fetes this year, highlighting a number of unique private spaces around the city for hosting special events (page 26). On page 46, we’ll walk you through one of our favorite holiday pairings, Champagne and Caviar, and visit restaurants like Maple & Ash and Heritage Restaurant & Caviar Bar, where caviar service is on offer alongside a generous selection of Champagnes—the perfect fit for a festive get-together.

We’ll also tour one of Chicago’s most charming neighborhoods: Old Town. It’s one of those neighborhoods where, strolling past Victorian-era-building-lined streets, you almost forget you’re in Chicago. All at once, Old Town is quaint, chock-full of some of the oldest restaurants in town, while, on the other hand, bursting at the seams with new life. Get our hot take on page 76.

And finally, DiningOut Chicago’s 2018/19 Passbook hits the streets this October.

If you’re keen on exploring Chicagoland’s many dining options—but intent on not breaking the bank—this is a savvy way to get two-for-one offers at more than 70 food and beverage concepts in our city. Whet your appetite (and find out how to get your own Passbook for a pre-sale discount) on page 30.

Here’s to a delicious fall & holiday season, Chicago!

Laura Goodman, Founder/Publisher

FOUNDER/PUBLISHER Laura Goodman lgoodman@diningout.com MANAGING PUBLISHER Jay Kopp jkopp@diningout.com ACCOUNT MANAGER Jessie Abderholden jabderholden@diningout.com DIGITAL MEDIA MANAGER Kaleigh Glaza EDITORIAL INTERNS Audrey Rompon Becky Wills CONTRIBUTING WRITERS Carly Boers Nari Ho Matthew Kirouac Alexis Methven Jennifer Olvera Rebecca Taras CONTRIBUTING PHOTOGRAPHERS Marzena Abrahamik Bob Agra Belen Aquino Mark Ballogg Alex Bendek Tyllie Barbosa Baskin-White Photography Colin Beckett Melissa Blackmon Neil John Burger of Stronghold Photography Alain Caboche Cage + Aquarium Lindsay Campbell Jon Cole Photography Marcin Cymmer Eat Pray Photo Bethany Firtz Dan Fisher

Perry Fisher Hugh Galdones Photography LLC Jorge Gera Kevin Hartmann William Huber Steven Johnson Lara Kastner Photography Jeff Kauck Daniel Kelleghan Photography Grant Kessler Eric Kleinburg Photography Michael Krysiak John Lee Ken Light Kailley Lindman Leigh Loftus, Thinkleigh Photography Ben Macri Michael Maes Jeff Marini Chris McGauran Andrew Meade Novelli Photo Design Anjali Pinto Photography Ken Polk Laurie Proffitt Alex Rearick Monica Kass Rogers Jeff Schear Sisouk Sisavath Cristina Slaton Paul Strabbing Anthony Tahlier Photography Brian Willette Zaitz Photography COVER PHOTOGRAPHY Neil John Burger Stronghold Photography neiljohnburger.com ON THE COVER Roots rootspizza.com

Published Internationally by Pearl Publishing Media Group ph 720.223.6216 :: 1660 Gilpin Street :: Denver, CO 80218 PUBLISHER/EDITORIAL DIRECTOR Josh Dinar :: josh@diningout.com PUBLISHER/DIRECTOR OF SALES Geoff Smith :: gsmith@diningout.com PUBLISHER/DIRECTOR OF OPERATIONS Jeff Suskin :: jeffsuskin@diningout.com MANAGING EDITOR Morgan Carter mcarter@diningout.com EDITORS Peyton Garcia pgarcia@diningout.com Elizabeth Liberatore eliberatore@diningout.com OPERATIONS MANAGER Matt Bodo mbodo@diningout.com PUBLISHING REPRESENTATIVE Elisha Ostmeyer elisha@diningout.com

SENIOR ART DIRECTOR Michelle M. Gutierrez mgutierrez@diningout.com ASSOCIATE GRAPHIC DESIGNER Catherine Colosia ccolosia@diningout.com CIRCULATION MANAGER Fred Noelke LEGAL, ACCOUNTING, & BUSINESS MANAGEMENT Law Offices of William L. Abrams, Esq. Abrams Garfinkel Margolis Bergson, LLP Bill Abrams New York: 212.201.1170 Los Angeles: 310.300.2900

READERS We would love your feedback! Any great dining experiences, any of your favorite restaurants missing from the guide, any suggestions for the next issue, subscriptions … anything at all, please contact us by phone, mail, or email.

WRITERS Got a great idea for a food-related story? We’d love to hear about it.

Queries should be sent to queries@diningout.com.

RESTAURANTS AND ADVERTISERS For information regarding listing your restaurant in our next issue, please contact Laura Goodman at 773.319.4457 or lgoodman@ diningout.com.

DiningOut magazines are presented by Pearl Publishing Media Group (PPMG). All contents are copyrighted 2018 by DiningOut Magazine, LLC, a division of PPMG.

4

meditation is gluten free we make it easier to live a less stressed, more mindful life, with zero added calories. complimentary first class with code DOFall.

222 w kinzie st, chicago, il chillchicago.com massage yoga + meditation corporate outings event space

FEATURE contents

10

OPENINGS + EVENTS

fall/winter 2018

Taco Joint

BLVD

16

CULINARY CLOSE-UP

Barbequed Quail from Blackbird

18

O N TH E COV E R

ROOTS

Quad Cities-style pizza in the land of deep dish

24

CHEF ROUNDTABLE Who is eating what during the holidays?

26

EVENTS ELEVATED

Host your next special event at these awesome locales

32

CASUAL GOURMET

32

46

The Goddess and Grocer

Fast-casual made easy

38

RESTAURANT LIFERS Meet some of the industry’s most loyal employees

40

AMAZING SPACES

Aba, a Mediterranean oasis right in the heart of Chicago

42

BRUNCH IS THE NEW HAPPY HOUR

Midday merriment by way of killer brunches

46

CLASSIC COMBOS Caviar and Champagne: a luxe pairing

50

CREATURES OF COMFORT

Dishes inspired by childhood favorites

54

HOLIDAY HEALTH BOOST Balance holiday indulgences with healthful bites

60

NIBBLES + SIPS

Food and cocktail recipes 6

101

64

82

Midwest eateries that celebrate the left coast

Restaurants that double as great work environments

WEST COAST DINING

REMOTE OFFICES

68

101

A look inside Passion House Coffee Roasters

It’s time for some holiday sweetness

COFFEE WITH HEART

72

KITCHEN SNAPSHOT

The chefs (and somm!) behind Terrace 16

76

OLD TOWN

Take a tour of this historic district

LAST BITE

103

RESTAURANT GUIDE

199

INDEX

By amenity, cuisine, and location

RESTAURANT contents

fall/winter 2018

RYUU Asian BBQ

LOOP::

104 Aba 105 Alhambra Palace 106 Athena Restaurant 131 Beatrix 107 BLVD 108 Carnivale 109 City Winery Chicago 112 Cochon Volant Brasserie 110 Filini Restaurant 113 The Florentine 114 La Cantina 115 La Josie 118 Macello Ristorante 116 Mezcalina 119 Morton’s The Steakhouse 120 PORTER Kitchen & Deck 121 The Press Room 122 Prime & Provisions 123 Ronero 124 Saigon Sisters/Bang Chop Thai Kitchen 125 Terzo Piano 172 Vapiano 126 The Village 127 Vivere 170 Yolk

NEAR NORTH::

129 1959 Kitchen & Bar 130 Bar Cargo 131 Beatrix 134 Bernie’s Lunch and Supper 196 Carmine’s 132 Chicago Chop House 135 Cupitol Coffee + Eatery 8

136 Del Frisco’s Double Eagle Steak House 137 El Hefe 138 Erie Cafe 139 Fremont 140 Friends Sushi 141 The Goddess and Grocer 142 Grandee Cuisine 143 The Grill on the Alley 146 The Hampton Social 147 Hash House A Go Go 144 House of Blues 148 Kamehachi 149 Katana 150 Kitchen American Bistro 151 Le Bar 152 Le Colonial 153 Mastro’s Steakhouse 119 Morton’s The Steakhouse 154 NoMI Kitchen 186 Nookies 156 PROSECCO 124 Saigon Sisters 157 Sapori Antichi Bar Italiano 160 Shula’s Steak House 158 The Signature Room at the 95th® 161 Spiaggia Restaurant and Lounge 164 STK Chicago 165 Sugar Factory 162 Terrace 16 166 Texas de Brazil 167 Topo Gigo Ristorante 168 Torali Italian-Steak 169 Tortoise Supper Club 172 Vapiano 170 Yolk

NORTHSIDE/WESTSIDE:: 174 Arami 175 Artango Bar & Steakhouse 176 Batter & Berries 177 Bodega Sur 178 Casati’s Pizza Vino 179 Club Lucky 182 Enso Sushi & Bar 180 Folklore/Tango Sur 183 Frontier 184 Geja’s Cafe 141 The Goddess and Grocer 185 Mable’s Table 186 Nookies 187 Presidio 190 Riccardo Enoteca 191 Riccardo Trattoria 188 Roots 192 RYUU Asian BBQ 193 Son of a Butcher/WHISK 170 Yolk

SUBURBS::

195 Bluegrass 196 Carmine’s 135 Cupitol Coffee + Eatery 197 Domo 77 146 The Hampton Social 148 Kamehachi 119 Morton’s The Steakhouse 198 Next of Kinship 165 Sugar Factory 166 Texas de Brazil

F R E S H J U I C E . C A R R Y- O U T. S K I L L E T S . E S P R E S S O . O M E L E T T E S . WA F F L E S . S A N D W I C H E S . S O U P.

1 4 0 1 W E S T TAY L O R S T

5 2 2 N O R T H M I LWA U K E E AV E

CHICAGO 312.733.9871

CHICAGO 312.877.5055

S TA X C A F E . C O M

new to the windy city The inside SCOOP on what’s HOT and HAPPENING this season

BY AL EXIS M ETHV EN

JUNIPER SPIRITS & OYSTERS

ADAMS STREET BREWERY

{1244 North Dearborn Parkway; 312.416.5811}

{17 West Adams Street; 312.427.3170}

brews that started it all. THEBERGHOFF.COM

Located on the ground floor of the new boutique

Set to open in late fall, Adams Street Brewery

hotel Claridge House Chicago, Juniper features

will be housed in the 120-year old staple: The

seafood-centric fare that’s both sophisticated and

Berghoff Restaurant. The restaurant’s German

INA MAE TAVERN & PACKAGED GOODS

approachable. Whether dining in the lobby bar and

founder, Herman Joseph Berghoff, started as a

lounge, main dining room, or patio, guests will

brewer in Fort Wayne, Indiana, before he came

instantly understand the concept’s Hemingway-

to Chicago. He set up a stand to sell Dortmund-

inspired mantra: Be Happy, Make Plans. On the

style bottled beer to patrons coming and going

plate, this neighborhood spot does modern

from the 1893 World’s Fair. His success led to the

American grub right. Seafood-forward, the Chicago

opening of The Berghoff in 1898, where he sold

Style Oyster Roll and Sauced Oysters certainly

beers for a nickel along with a free sandwich.

won’t disappoint. Their sea-free fare, including the

During prohibition, Berghoff took to brewing

Pot-au-Feu and Duck Breast are just as memorable.

“near beer” and soda pops. After prohibition was

too much, enjoy our food, and get a feel for New

Naturally, the cocktail program spotlights the

abolished, Berghoff obtained the City of Chicago’s

Orleans,” Domitrovich says. Nestled inside an old-

restaurant’s

to honor Berghoff’s legacy and his passion for the

{1415 North Wood Street; 773.360.8320} Owner Mark Domitrovich and Chef Brian Jupiter—a New Orleans native—wanted to bring the beloved NOLA flavors to Wicker Park. So they made a few trips to The Big Easy, frequenting local dive bars, mom-and-pop joints, and corner stores to gain inspiration. “This is the experience we want to bring to our guests; stop by our corner store, drink a little

two

first (and second!) liquor licenses. He secured The

school bar, Ina Mae serves as a corner store tavern

draft cocktails that rotate with the seasons. Sip

Berghoff Restaurant’s location at West Adams in

where guests can sip on vintage New Orleans

and savor on a few cocktails in the AM with the

1913, and it has been a celebrated spot for a mix

cocktails, chow down on Po’ Man’s Seafood Towers

newly launched Sunday brunch. Lobster Benedict,

of authentic German and contemporary American

and Po’ Boys, buy fresh fish by the half pound, and

anyone? JUNIPERSPIRITSANDOYSTERS.COM

fare ever since. The forthcoming brewery is a way

most importantly, take it easy. INAMAETAVERN.COM

namesake

Juniper Spirits & Oysters Photo by Kailley Lindman

10

spirit—gin—with

www.diningout.com

11

TAO CHICAGO

{632 North Dearborn Street; 224.888.0388} TAO Group is set to open its newest location in Chicago this September, debuting a designdriven, multi-level restaurant with two adjoining nightclubs. The soon-to-be River North hotspot is the newest transformation of an expansive 34,000-square-foot historic building which was erected in 1892. The landmark has had its fair share of occupants over the years, including the Chicago Historical Society, the Chicago Institute of Design, recording studios, and a series of nightclubs. TAO will be its most vibrant manifestation yet, with a design that draws inspiration from the building’s original architecture while adding TAO’s own Asian flair. The 300-seat modern Asian restaurant will serve TAO signature favorites like Satay of Chilean Sea Bass and Crispy Rice Tuna, alongside handmade dim sum and inventive sushi rolls.

TAO Chicago

TAOCHICAGO.COM

SAPORI ANTICHI BAR ITALIANO

{22 West Ohio Street; 312.624.9058} Michael and Mary Meranda opened Sapori Antichi Bar Italiano this past April as a place to serve Old World recipes with modern Italian flair. It was inspired by their years of selling gelato around Chicago—first from a cart, then a food truck, and finally from a shop. But Michael knew he wanted to do more, thus opening Sapori. Here he has crafted a space where he can show the city what authentic Italian cuisine is all about: handmade pastas, flatbreads from Italy, and—of course— fresh gelato, made daily. Sapori is a true family business and Michael prides himself on taking the time to talk to his guests, build relationships, and “understand who’s coming through the door and what they like” to ensure he always exceeds their expectations. SAPORIBARITALIANO.COM

THE FRONT ROOM

{844 West Randolph Street; 312.491.0844} One of the newest lounge and restaurants to land on Randolph Row—welcome to The Front Room.

Get a taste of New Orleans, circa the 1930s, at this jazzy cocktail lounge that specializes in small plates. Antique chandeliers, dim lighting, large, comfy, emerald green couches, and dark woods characterize the space, creating a moody atmosphere perfect for enjoying jazz on vinyl during the week and a live trio on weekends. The food transports diners to the South, with staple dishes like Spicy Jambalaya, Muffuletta, Grilled Andouille Sausage, and plenty of seafood. Enjoy signature cocktails, including the Vieux Carre and Ramos Gin Fizz. Whether you pop in after work for Friday happy hour or swoon over your partner while listening to soulful jazz, The Front Room is the perfect escape right within the reach of the West Loop. THEFRONTROOMCHICAGO.COM 12

Sapori Antichi Bar Italiano

WELCOME TO THE LAND OF AHHHHHS

The freshest crab from around the globe. Prime steaks cooked to tantalizing perfection. And a fresh-catch seafood menu that’s your passport to a world of unexpected flavors.

All set to the sounds of vibrant live entertainment nightly.

Here’s to hos pitality.

OPENING IN ROSEMONT THIS FALL 9860 Berwyn Ave.

CHICAGO 41 E. Chestnut St. 312 982 0050

www.trulucks.com www.diningout.com

13

what’s HOT and HAPPENING this season RICCARDO OSTERIA

{1023 West Lake Street} Chef Riccardo Michi has had plenty of success stories over the years. Opening restaurants in LA and New York, the chef eventually settled in Chicago in 2002. His passion for sharing Italian culture with the masses comes as no surprise, considering he grew up working in his family’s historic restaurant in Milan, Girarrosto, which they ran for 75 years. His claim to Chicago fame, Riccardo Trattoria, is regularly named one of the best Italian restaurants in the city. The more casual Riccardo Enoteca—which sits right across the street—is a classic wine bar with a unique Tuscan wood-burning oven. This brings us to Riccardo Osteria, Michi’s newest concept, which is slated to open late this fall. Meant to honor the palates of a younger crowd, Michi will serve Italian flatbreads filled with Stracchino cheese and various toppings, handmade pastas, and a number of irresistible classics—think scaloppine, risotto, and fried calamari.

TERRACE 16

{401 North Wabash Avenue, 16th Floor; 312.588.8030} Terrace 16 offers new American cuisine punctuated

by Asian and European influences. Here Michelinlauded Executive Chef Nick Dostal and Restaurant Director Adam Stark are proud to showcase their passion for locally-sourced ingredients, which happen to be grown sixteen stories above the city in Dostal’s own outdoor garden. “I’ve always believed in allowing ingredients to shine in their own right—both in fine and casual dining,” Dostal explains. Stop by Terrace 16 any time of day to check out the bustling indoor restaurant and bar or the stunning 200-seat outdoor patio (a spectacle in and of itself ). Sample the Sweet Pea Garden Toast and Squid Ink Chitarra while reveling in the restaurant’s portfolio of 1,200 wines, curated by Sommelier Parag Lalit.

TRUMPHOTELS.COM/CHICAGO/DINING/FINE-DININGCHICAGO 14

Terrace 16

Courtesy of The Front Room

The Front Room

NOTTOMISSEVENTS

CHICAGO GOURMET :: SEPTEMBER 26-30

Restaurants on the roster include Aba, Le Colonial,

Brought to life by the Illinois Restaurant

restaurants, concepts outside of Illinois’ border

Association and title sponsor Bon Appétit,

are also joining the lineup: Weber Grill in St.

Chicago Gourmet is your chance to rub elbows

Louis and Indianapolis as well as City Works with

with culinary elites. There are two starring events:

seven participating locations. Partial proceeds

the Grand Tasting and Grand Cru. Set inside Millennium Park, the Grand Tasting offers cooking demonstrations, interactive seminars, meet-andgreets with chefs, and more. Wash it all down at the Grand Cru, an exclusive wine tasting curated

by Master Sommelier Serafin Alvarado of Southern

FULTON MARKET HARVEST FEST :: SEPTEMBER 14-16 Fulton Market Harvest Fest is back for its third year!

Located in the West Loop, this three-day festival brings together esteemed restaurants, craft beer, and live music to celebrate the city’s rich culinary community.

Some of the nation’s top culinary talents will be onsite, including Stephanie Izard, Rick Bayless, Sarah Grueneberg, Ming Tsai, Brooke Williamson, and many

Terzo Piano, and many more. In addition to local

from designated food/drink at all participating restaurants will help fund young researchers in the field of breast cancer. To date, the Foundation has invested more than $1.6 million in groundbreaking research. To view a complete list of restaurants,

Glazer’s Wine & Spirits. But wait, that’s not all!

visit LYNNSAGEFOUNDATION.ORG.

Chicago Gourmet is jam-packed with ancillary

FEED YOUR MIND GALA :: NOVEMBER 2

events, including the Hamburger Hop; Italian Feast; Blues, Booze & Bites; Late Night Gourmet; Global StrEATS; and Rise & Shine Gourmet that benefits Pilot Light. There will also be live music and an online auction full of premium dining and travel packages where 100-percent of proceeds are donated to the Illinois Restaurant Association

The sixth annual Feed Your Mind Gala returns this November. The gala is Pilot Light’s annual fundraiser that directly benefits the not-for-profit’s mission of empowering Chicago youth to make healthier decisions about food. Located at Revel Fulton Market, the event features an impressive lineup of over 20 local chefs—including Pilot

more. Attendees will enjoy everything from pop-up

Educational Foundation. For times and pricing for

events to cooking demonstrations. Additionally, The

each event, visit CHICAGOGOURMET.ORG.

Light’s founders, Jason Hammel, Paul Kahan, and

Publican, Quiote, Big Star, UrbanBelly, and other local

LYNN SAGE FOUNDATION IN GOOD TASTE :: OCTOBER 1-31

Matthias Merges. Chefs will prepare a three-course

restaurants will offer quick bites for hungry attendees.

dinner paired with wine for attendees to enjoy. The

The Lynn Sage Foundation is celebrating its 11th

event also includes a cocktail hour, live auction

welcome. Proceeds from the event will benefit Pilot

year of the In Good Taste campaign. More than

by Graham Elliot, and a dessert mixer showcasing

Light, Share our Strength, and other charitable

170 restaurants partner with In Good Taste to

the city’s best pastry chefs. Tickets are $350 per

causes. FULTONMARKETHARVESTFEST.COM.

help raise crucial funds for breast cancer research.

person, buy yours at FEEDYOURMINDGALA.ORG.

Complete with a Kids’ Alley, foodies of all ages are

It’s complimentary to join, so come embark on your next dining adventure.

Want to be in the loop or have an idea for our next event? E-mail us! diningsocietychicago@gmail.com

www.diningout.com

15

CULINARY Barbequed Quail from BLACKBIRD

BLACKBIRD {619 West Randolph Street; 312.715.0708; blackbirdrestaurant.com} is all about sourcing seasonal, fresh, and local (whenever possible) ingredients and treating them gently. The critically-acclaimed restaurant is home base for Executive Chef Paul Kahan and Chef de Cuisine Ryan Pfeiffer, a dynamic duo in the kitchen. Pfeiffer runs the show at Blackbird, and he constantly turns out elegant and innovative Midwestern cuisine. The hyper-seasonal menu is always in rotation, meaning that guests get a new experience every time they dine. One experience Pfeiffer is most proud of is the Barbequed Quail. “We took an ingredient like the humble carrot and breathed new life into it without making it so modified that is was no longer a carrot,” says Pfeiffer. “It ended up being a very long process that yielded a new respect for the vegetable, not only by me but also by my cooks.” The carrot accompanies a semi-boneless quail that Pfeiffer stuffs with a chicken thigh and bacon mousseline. This dish exemplifies what Blackbird does best—creating a complexity of flavors from simple ingredients.

1. QUAIL AND CARROTS are barbecued over binchotan charcoals, then glazed with black rice vinegar to encourage sweetness | 2. RELISH made from pistachios and citrus adds a splash of color (and extra flavor) to the dish | 3. LOCAL CARROT cooked in carrot juice, dredged in rice flour, and slow roasted in a cast-iron pan with butter before finishing over binchotan charcoals and glazing with carrot juice | 4. CHICKEN LIVER MOUSSE, RAW CARROTS, AND CARROT GREENS garnish the plate

4

3

2

16 16

Photo Credit Alexa Bendek for StarChefs

1

www.diningout.com

17

QUAD CITIESSTYLE PIZZA IN THE LAND OF DEEP DISH S N I E H T TS U O D AN TS O O R OF 0 Y/5 A FIFT PT C O NC E R LY

BY CA

18

BOERS

www.diningout.com

19

To bring another region’s pizza style into Chicago is bold. Here, on deep dish’s home turf, diners tolerate Detroit-style and have even accepted New York’s take. But, when Greg Mohr and Scott Weiner of The Fifty/50 Restaurant Group unveiled their plans for Roots, where scissor-cut, malted-crust, Quad Cities-style pies were the shtick, many pizza fans were, well, unsure.

Fast-forward seven years, and the concept, which first launched on Chicago Avenue in West Town, has spawned a second location in Lincoln Square and has since garnered a devoted fan base and countless accolades. Roots has proven that there is room in this crowded pizza landscape for Quad Cities-style. (Not to mention seriously good salads, an outstanding beer list, and some killer mozzarella sticks.)

ROOTED IN TR ADIT I O N When Mohr and Weiner devised Roots, they already had several successful concepts—including The Fifty/50—under their belts. But, this one would require some research before they were ready to roll it out. Weiner explains that Quad Cities-style pizza is all about the malt-infused crust: a tender, hand-tossed variety with a flavor he describes as sweet, nutty, and complex. “When eating a slice of pizza, a lot of people will just eat the cheese and sauce and leave the crust. That’s not what you do with this,” Weiner says. “You always come back for the crust.”

In order to master the art of Quad Cities crustcreation, the duo traveled to Mohr’s hometown of Rock Island, Illinois, to tie on aprons at a local pizza joint and get their hands dirty. When it came time to open Roots, the owners of that Rock Island pizzeria journeyed to Chicago to ensure that Mohr and Weiner were representing the style correctly.

20

Now, it’s a well-oiled machine. Roots’ proprietary malt—the same syrupy substance used to make beer—arrives by the pallet-full from a local brewery. Thus begins a tightly controlled, three-day fermentation process. When all is painstakingly said and done, what’s left is Weiner and Mohr’s platonic ideal of a pizza base.

The remaining components receive similar TLC. Roots’ chefs create a lean sausage, grind it, add proprietary seasoning, and bake it before setting

it under 50-pound bags of flour to drain excess grease. They then grind it a second time to get a fluffy, aerated pillowy texture that absorbs flavors from the cheese and sauce during baking. Another departure from the norm, toppings are baked under a very generous blanket of cheese—a lowmilkfat blend from Wisconsin. This method allows for maximum cheese without that greasy mess.

NO T YO UR AV ER A G E NEI G H BO R H O O D P I Z Z ER IA While the goal is to offer a familiar menu that harkens back to the family pizzerias guests grew up dining at—Weiner says it’s the peripherals that they really want to shine. Appetizers include thick, oozy Mozzarella Sticks made from housemade cheese, while wings are lathered in a hot sauce that’s been aged for three months. Salads are far from an afterthought and feature unconventional

GREAT FOOD + DRINKS SHOULD BE SHARED Gather with friends, family, or colleagues and let Fisk & Co. be your next host.

For reservations and event inquiries visit fiskandcochicago.com

225 N Wabash Avenue, Chicago, IL 60602 | 312.236.9300 @ fiskandco www.diningout.com

21

toppings, hydroponic and custom lettuce blends,

and our Tuesday night half-priced wine bottles

Brian Fisher. The latter of the bunch dreamt up

and housemade dressings. Pastas, such as the

are huge for us.”

a combo of Korean-style fried chicken, kimchee,

popular Sundays-only Lasagna, are made on-

L O CA L L O V E

smoked Gouda, and red pepper sauce. Tony

site, too, and everything down to the kids’ menu features freshly crafted noodles.

An integral part of becoming the neighborhood’s go-to restaurant is investing in the neighbors,

Mantuano of Spiaggia is on the docket to create a pie this winter.

Roots is intended to be a place that neighbors

and Roots has shown abundant support to both

BR A NC H I NG O UT

can visit any night of the week—not just when

West Town and Lincoln Square. “We specifically

Soon, Roots fans in the South Loop and Old Town

they’re looking to splurge. “Not everyone is going

look to get involved with schools, parks, and

won’t have to leave the neighborhood for a pizza

to eat pizza every day,” Weiner comments. “We

anything else that’s within walking distance of the

fix. Next summer, a bi-level location will debut

make sure that if you come here once a week,

restaurant,” Weiner says, noting that this often

in the shadows of the Roosevelt CTA stop. The

you’ll always have something that appeals to you,

includes delivering pizza to teachers, sending

10,000-square-foot space will accommodate the

regardless of your diet.”

volunteers to read to kids, or donating a portion

densely populated area, offering a second floor

of a night’s sales to a local park.

with seating for 300 and a retractable roof—a

exceedingly family-friendly, and Mohr and Weiner,

Industry collaboration is also part of Roots’ DNA,

first for Roots.

both dads themselves, roll out the welcome mat

and is a means by which the restaurant supports

A partnership with Second City will produce the

for young diners. Kids are given their own ball of

the Chicago area’s community of brewers and

fourth location, slated to offer a ground floor

pizza dough to squeeze and squish; are invited

chefs. In addition to its exclusively Midwestern

eatery in Piper’s Alley, plus a rooftop where guests

to take a front row seat at the kitchen window to

beer list, Roots spotlights the region’s brews in its

can take in some improv comedy as they dine.

watch chefs in action; and eat like royalty with

Chef Series pizzas. Roots chefs join forces with a

options like house-breaded mini corn dogs or

brewery to create a limited-run pizza that’s either

bacon- and broccoli-studded mac and cheese.

made with a new beer or created to pair with a

But Chuck E. Cheese’s this is not: “We want to

seasoned one. A recent partnership with 3 Floyds

be a place where families can come, but parents

Brewing Co. produced a pie topped with ‘Nduja

don’t have to feel like parents,” Weiner states.

cream sauce, grilled shrimp, pickled ramps, feta,

“We have a fair amount of tolerance for kids to

and cured egg yolk. Similarly, chef partnerships

be kids, but this still needs to be a place where

allow culinary heavy-hitters to put their own spins

With a foundation firmly planted in community

parents feel like they’re at a cool, sexy restaurant.

on Quad Cities-style pizza. Participants have

and good food, Roots has blossomed into a

We import some of Chicago’s hard-to-get brews

included Charlie McKenna, Stephanie Izard, and

Chicago mainstay.

Of course, the neighborhood joint must be

22

While these spaces mark slightly new directions for Roots, partner Todd Brook reiterates that his crew holds tight to the mission of good food and community service. “While so many restaurants focus on innovating, they forget that nailing those basics creates a huge point of differentiation.”

www.diningout.com

23

CHEFROUNDTABLE W H AT I S YO U R FAV O R I T E D I S H TO C O O K A N D / O R E AT D U R I N G T H E H O L I DAY S ?

EXECUTIVE CHEF JASON HEDIN

OF HUBBARD INN AND PARLAY AT JOY DISTRICT My favorite dish to eat during the holiday season is my mother’s brisket. It is a tradition, and anyone who has ever tried it has loved it. I actually have cooked it at my new job during the holiday season and it has been a smash hit. My personal favorite dish to prepare for the season is pheasant.

My family and friends would go hunting during fall/winter, and would always bring back pheasant and eat it for the holidays. So now that I'm so far from home, and normally working during the holidays, making this dish is a go-to for me. It's a great alternative to the traditional turkey, ham, and roast beef. It's especially great smoked and eaten with chestnuts, which lend a hint of earthy and sweet tones to the gaminess of the meat.

CHEF FERNANDO MOLINA OF MEZCALINA My favorite dish to cook is Rib-Eye in the Mole Poblano. It is a Christmas tradition that has been passed down from generation to generation—from my great grandparents to my mother to now me. My mother taught me how to prepare this dish well before I was even a teenager. To this day, whenever I smell toasting peppers—toasted peppers is a key component in the dish—it always transports me back to the first time my mother showed me how to make it. I love preparing and eating this during the holidays because it reminds me of cooking in the kitchen with my mother in my native town of Puebla. It connects me to my family and heritage, and isn’t that what the holidays are all about?

24

EXECUTIVE CHEF SANGTAE PARK OF OMAKASE YUME My favorite cuisine to make year-round, especially during the holidays, is Korean-style barbecue. Korean barbecue is a very interactive way of cooking; it spurs a lot of great conversation with friends and family since you all are gathered around the table to prepare and enjoy simple food together. I personally love to use natural charcoal for grilling since it accentuates and enhances the flavor of the meat.

CHEF MASA ADACHI OF KATANA Around the holidays, I love to make Pumpkin Croquettes served with steamed edamame and Japanese tonkatsu sauce.

EXECUTIVE CHEF MARK MENDEZ OF CITY WINERY CHICAGO For holiday cooking, I return to my Puerto Rican roots. My favorite dishes to prepare are Pernil and Arroz con Gandules. Pernil is pork shoulder with a lot of garlic and oregano, and is often accompanied by Arroz con Gandules—pigeon peas, sofrito, and annatto seed—which is very similar to rice and beans. This is actually the national dish of Puerto Rico around the holidays. Then there’s Tostones, the most delicious thing in the world!

They are green plantains pounded flat and fried twice. This was the first thing that my mother showed me how to make. All of these pair well with wine, a piña colada, or Coquito (a popular drink for the holidays in Puerto Rico). However, Pasteles are my favorite food to eat around the holidays.

They're similar to tamales, but are made with plantains and potatoes. My mother used to make enough for our extended family. It's lot of work to make them so I prefer to approach them as a consumer.

www.diningout.com

25

EVENTS

Elevated

Top eateries for your next special event B Y M OR G A N CA RT E R , P E Y TON GAR C I A, AND E LIZ A B E T H LIB E R ATO R E

The Robey Photo by Perry Fish

26

THE COLOR SCHEME IS PICKED OUT.

STK Chicago

Spiaggia Restaurant and Lounge

THE CENTERPIECES ARE PURCHASED. YOU EVEN

HAVE AN OUTFIT IN MIND.

WHEN IT COMES TO GIVING

YOUR EVENT A HOME, THERE ARE A TON OF DIFFERENT VENUES IN THE CITY TO CONSIDER. BETWEEN

GLAMOROUS ENVIRONS AND SPECIAL EVENT PACKAGES, WE SUGGEST BOOKING

ONE OF THE FOLLOWING RESTAURANTS FOR AN

ELEVATED EVENT THAT WILL BE REMEMBERED BY ALL. TH E ROBE Y

The Dalcy

Most memorable event: “When we hosted the

events, large and small. The 6,000-square-foot

{2018 West North Avenue; 872.315.3050;

Joffrey Ballet’s Gen J event. We partnered with

venue touts two private dining rooms and a

therobey.com}

Cutwater Spirits. They provided three different

massive rooftop patio with the ability to host

What was once the city’s only skyscraper for

mixologists' curated cocktails paired with three

up to 500 guests. In the business of curating

kinds of our housemade ravioli.”—James Raby,

memories, The Dalcy offers event packages with

private event manager

options for custom card menus, a defined wine

Chicago. Complete with five private spaces with

STK CHI CAGO

and cocktail program, and chef-driven modern

capacities ranging from 12-220—The Lounge,

{9 West Kinzie, Chicago; 312.340.5636;

American fare.

The Boardroom, The Hall, The Up Room, and The

togrp.com/venue/stk-chicago} Blending a modern steakhouse vibe with chic

Most memorable event: “We hosted 850 people

Cabana Club—this restored Art Deco stunner can suit any of your special event needs. A touch of

accents, STK Chicago is made for all types of

personalization, like signage and custom menus,

bashes.

is the events team’s M.O.

houses four private dining rooms which can

miles in the late 1920s is now The Robey: a posh hotel that captures the storied past of

Most memorable event: “For me, the most memorable part of my job is the ‘feel good’ moment when I watch a genuine surprise, a sales meeting going according to plan, or an intimate wedding reception.”—Hannah Tyrrell, private event director TES ORI RE STAURAN T & B A R

The

nightclub-meets-hip

steakhouse

accommodate up to an astounding 500 guests.

Upping the ante, private partiers are welcome to a number of creative specialty packages which in

at The Dalcy and Aba for an amazing industry event the week before we opened to the public.

The food, décor, and the energy that filled the room was fun to watch and it was exciting to see our space finally come to life!”—Maureen Larson, partner of The Dalcy and Aba

the past have included mixology demos and even

E TA R E STAU R AN T + B AR

a spiked root beer float station.

{Loews Hotel, 455 North Park Drive, Chicago;

Most memorable event: “Hosting the premiere party of Chicago Med was definitely the most memorable. The stars of Chicago PD and Chicago

312.840.6605; etarestaurantandbar.com} ETA Restaurant + Bar provides guests and locals Midwestern comforts—think Truffle Mac and Cheese and Braised Short Rib—backdropped by

{65 East Adams Street, Chicago; 312.786.9911;

Fire were all in attendance, including Taylor

tesorichicago.com}

Kinney and Jesse Lee Soffer, as well as Executive

Centrally located to a number of cultural institutions,

Producer Dick Wolf. It was like Hollywood came

tesori is an excellent dining option pre- or post-show.

to Chicago that evening!”—Brenna Bagby, events

150) and The Dining Car (accomodates 80). With

The chic yet friendly atmosphere also makes tesori

and marketing director

the option to combine both rooms, ETA can easily

an idyllic spot for any upcoming event. Featuring a

THE DA LCY

private dining room and two semi-private spaces,

upscale tavern environs. The swanky spot houses two private dining rooms: Pullman (accomodates

set the stage for any type of event.

{302 North Green Street; 773.645.1430;

Most memorable event: “We recently held an

privacy can also be had by reserving the Urban

thedalcy.com}

intimate wedding of 50 with a seated, plated

Garden. An outdoor getaway in the heart of the

Situated in the historic Fulton Market District

dinner in Pullman followed by dancing in The

city, the outdoor patio accommodates 40 guests

and sharing a residence with the brand new

Dining Car. It was really special to see our space

and is adorned with twinkling lights and lush

Mediterranean eatery Aba, The Dalcy serves as

transformed for such a momentous occasion.”—

greenery.

an elegant and impressive option for private

Maureen Regan, catering access manager

www.diningout.com

27

Photo by Matt Kosterman

Carnivale

CAR N I VALE {702 West Fulton Street; 312.850.5005; carnivalechicago.com} For events that breakaway from tradition, there is no better venue to host them than at Carnivale.

Bright-colored walls, velour upholstery, and funky light fixtures characterize this upbeat eatery that specializes in Latin fusion cuisine. With seven event spaces, parties of all sizes can be easily accommodated. True to its whimsical theme, the restaurant can offer pink cotton candy for the event patrons as a takeaway, in addition to many sweets options!

Most memorable event: “When we hosted a venue buyout with a ‘Havana Nights’ theme.

Everything, from the food to the entertainment, was insane! That event was such a fun shock to the senses!”—Molly Stabb, director of sales and catering

Ronero

RONERO {738 West Randolph Street; 312.600.6105; ronerochicago.com} For gatherings intimate or extravagant, events hosted at Ronero feel like a familial affair.

Utilizing any of Ronero’s three private dining spaces, guests are surrounded by Art Deco walls and low-lit chandeliers. The rolling rum cart and rich fusion of Latin American flavors bring partygoers sweet reminders of distant beaches. The bi-level restaurant has space to accommodate parties of 10 to 250 and offers live entertainment and coursed dinner packages.

Most memorable event: “One event that really sticks out was when we hosted a Fortune 500 company's executive team. The group was looking for an interactive, fun, team-building exercise to do before dinner. We came up with a Mojito Bar class and competition.”—Francesca Baglieri, sales and event manager

Hubbard Inn

H U B B AR D IN N {110 West Hubbard Street; 312.222.1331; hubbardinn.com} This multi-level tavern transports visitors to Old World Europe. Heavy, wooden tables, softly-lit lanterns, and antique portraits make up three floors of vintage décor. Complete with Europeaninspired dishes and classic cocktails, food options range from full dinner courses to gourmet nibbles.

With flavors that span across Europe, Hubbard Inn touts extensive brunch, lunch, dinner, and snack menus. An entirely customizable menu can meet the needs of any gathering. Between six private event spaces, parties of six to 600 are welcome here.

Most memorable event: “I received an inquiry for a group that had their venue fall through extremely last minute. We had exactly one hour

28

www.diningout.com

29

CAR M I N E ’S R O S E M O N T AND R O S E B U D ST E AK H O U S E {9850 Berwyn Avenue, 847.595.1111; 192 East Walton Street, 312.397.1000; rosebudrestaurants.com} Sister restaurants Carmine’s and Rosebud Steakhouse share a few of the same qualities: classic Italian specialties, succulent seafood, and prime cuts of quality steaks. Either one of these white tablecloth eateries would prove to be an ideal outpost for a private affair. Away from the bustling dining room, Carmine’s Rosemont features a private room for more intimate parties, seating up to 50 guests; while Rosebud Steakhouse goes a step further for private events, housing a detached private space that can seat up to 175.

Fig & Olive

to put together food, beverage, service, and set up for 150 guests. We used all of our resources and it was all hands on deck to pull off what ended up being a fantastic, highly complimented event.”—Eileen Johnson, director of events FIG & OL IVE {104 East Oak Street; 312.445.0060; figandolive.com} Decorated in natural light, pale woods, and white linens, the elegant scene of Fig & Olive replicates a Mediterranean utopia. Reserve one of the restaurant’s two private dining spaces (or five

semi-private dining spaces) for your next event.

The spaces accomodate groups as small as 10 or as large as 400.

Most memorable event: “Our restaurant has had the pleasure of teaming up with top-notch designers and trendsetters in the fashion world to host a multitude of events. These events have consisted of a product launch on our Alfresco Terrace, a fashion show in our Orchard Room, and a store opening celebration for our clients’ new Midwest flagship location.”—Matt Heuschkel, senior event sales manager

Most memorable event: “The one that sticks out is a wedding I did a couple of years ago for 250 guests. I only had two weeks to put it all together.

Collectively, with the help of my team and some great connections, we pulled it together and it was absolutely gorgeous!”—Sabrina Baade, catering and events manager S P I AGGIA R E STAU R AN T A ND LOUNG E {980 North Michigan Avenue; Chicago; 312.280.2750; spiaggiarestaurant.com} Helmed by James Beard Award-Winning Chef Tony Mantuano and Executive Chef Joe Flamm—

TAKE A CULINARY TOUR OF CHICAGO

2 FOR 1 ENTRÉES AT 70+ OF THE CITY’S BEST RESTAURANTS The Bristol • Arami • Riccardo Trattoria • Presidio ...and dozens more! See the whole list at diningout.com

REGULARLY $99, FOR A LIMITED TIME GET YOUR PASSBOOK FOR ONLY $39!

Go to diningout.com/chicago/shop and use promo code CHIPB2019

30

available, including “Steak Education” dinners led Chicago Chop House

by Executive Chef Hector Villegas and “The Have Your Steak and Seafood Too!” package, featuring a three- or four-course menu for parties of up to 80.

Most memorable event: “There was one for a NASCAR racing team sponsor in North Carolina that stands out. I was given free reign to create their menu and wine list, and they were in awe. It was very satisfying.”—Yvette Bordonaro, events manager AV E C {615 West Randolph; 312.377.2002; avecrestaurant.com} The entire second floor of avec is devoted to private events, complete with an open kitchen that echoes the main kitchen downstairs. For smaller groups, the floor can be sectioned off

winner of “Top Chef ” season 15—Spiaggia is a prime jewel in Chicago’s illustrious crown. For an experience like no other, reserve the Sala Privata space. Translating to “private room” in Italian, the venue seats up to 20 guests, fitted with leather banquets and wooden dining tables. A unique offering, book an interactive chef cooking class and learn from the masters themselves.

Most memorable event: “Hart Davis Hart Wine Co. holds auctions in Spiaggia four times a year.

The auction brings wine collectors, restaurateurs, and sommeliers from around the world into our

restaurant. The event is live streamed, so people from every continent can purchase rare wines.”

—Erica Yack, director of sales

to create private and semi-private spaces. But

CHI CAG O C H O P H O U S E {60 West Ontario Street; 312.818.3902; chicagochophouse.com} This River North steakhouse is known for prime beef, an impressive wine cellar, and A+ service.

It’s Old World charm also makes it a hub for celebrating. There are three designated spaces for private parties—the smallest holds 20, the largest 100. There are also two unique events packages

accommodates up to 150. So rally the troops, big

if it’s going to be a much larger affair, the best option is to book the entire restaurant, which or small, and come enjoy rustic bites paired with a unique portfolio of wines from around the world in a space that exudes comfort and class.

Most memorable event: “I think the most memorable

events

have

been

the

times

when guests have really used the space as a canvas for their unique party vision.”

—Nicole Schmutte, private events manager

www.diningout.com

31

Casual

B Y P E YTO N GAR C I A

GOURMET

Taco Joint

32

BROWN BAG SEAFOOD CO.

{multiple locations} Brown Bag Seafood Co. is a local restaurant concept with a focus on casual, sustainable seafood in a counter-service format. With four locations—one next to Maggie Daley Park, others in Revival Food Hall and Roscoe Village, and the newest spot now open in River North—and more on the way, Brown Bag serves sustainable seafood year-round. Owner Donna Lee has made it her personal goal to create a place where quality seafood is fast, friendly, and affordable.

Here, it’s all about quality, served in an unpretentious atmosphere. Order at the counter and choose from crispy fish tacos, a salmon salad, lobster rolls, and truffle tater tots. Enjoy a craft beer on the gorgeous pet-friendly patios (excluding the Revival outpost) or in the cozy dining rooms. On the go? Brown Bag makes for a superb sack lunch at the office or in the nearby parks. While waiting, guests can chill out among interior accents of “Brown Bag blue”—a cheerful shade of turquoise—and the reclaimed wood from a barn downstate while relishing in the action of the open kitchen. Plus, with batched cocktails, crisp wines, and cold drafts on offer, you may want to sit and unwind, regardless. Oh, and be sure to grab an “honor system” cookie. Craving something from the sea without all the fuss? This contemporary, quick-casual seafood spot does the trick. BROWNBAGSEAFOOD.COM

TACO JOINT

{multiple locations} When Eduardo Castañeda came to Chicago from Mexico City, he helmed a mission to introduce the Midwest to the tried-and-true flavors of Mexican fare. Nearly 47 years later, that mission still remains and is spearheaded by Castañeda’s son, Edgar, who created Taco Joint to carry on his father’s culinary efforts. The family-owned and operated restaurant has recently opened its third location at The Shops at North Bridge. Offering dine-in, carry-out, delivery, and catering options, Taco Joint doesn’t compensate quantity for quality. The menu touts only the best and most authentic bites of Mexico, including all-natural braised and grilled meats, hand-pressed tortillas, scratch-made salsas, and housemade margaritas. For

www.diningout.com

33

nearly a half a century, the Castañeda family has wowed Chicagoans’ taste buds and has planted deep roots in the culinary community. Reflected in the concept’s slogan, “Inspired by Mexico, Made in Chicago,” Taco Joint is steeped equally in Windy City personality and Mexican traditions. Splashed in bright and comfortable décor, the atmosphere is as vibrant as the plates dished up by the kitchen.

Mexican street fare is always done fast and done well at this taco lover’s haven. TACOJOINT.COM

BEATRIX MARKET {multiple locations}

Adding to its locations in Streeterville, Fulton Market, and The Loop, Beatrix welcomes its fourth grab-and-go market to the DePaul University’s

Casual

GOURMET Beatrix Market

Loop campus. With Beatrix Market, you don’t need to sacrifice your health priorities when you’re in a bind for time. Offering large self-serve salads, hot soups, fresh sandwiches, and other quick bites, Beatrix holds true to its mission: “To service our neighborhood guests with quality and healthy food to-go.” While a stop at any of Beatrix’s Markets will render fast, healthy options that are not only sourced locally, but many of which are vegan, gluten-free, or vegetarian, each location is tailored to the needs and personalities of its respective community. Unique to the new DePaul Loop market is a full-service bar slinging out craft beers, spirits and wines, and a pizza counter serving personal deep-dish pies and ‘za by the slice. Grab a power bar and fuel up for a long study sesh, or take a break from the

Hannah’s Bretzel

office and enjoy happy hour Monday-Friday from 2-5pm. BEATRIXRESTAURANTS.COM

HANNAH’S BRETZEL {multiple locations}

Since 2005, Hannah’s Bretzel has been committed to organic, nutritionally-rich whole grain sandwiches, hearty soups, and seasonal salads. Here, there is much more that lies between the bread. Made-toorder and freshly prepared, try the Italian Bresaola with strips of dry-aged bresaola, avocado, and truffled goat cheese or the award-winning Italian Prosciutto di Parma sandwich. Dietary restrictions?

Hannah’s has a menu of vegetarian and vegan options, like the Veggie Bomb sandwich drizzled with housemade Dijon vinaigrette on a freshly baked, organic, whole grain baguette. Glutenfree eaters can get their fill as well, thanks to

footprint possible, all seven locations of Hannah’s

Hannah’s is not only good for the guest, but good

the gluten-free version of Hannah’s bretzel bread.

Bretzel are 100-percent powered by wind and solar

for the planet. HANNAHSBRETZEL.COM

For a bit of indulgence, Hannah’s offers Organic

energy. Following the three R’s (reduce, reuse, and

Chocolate Chip Cookies made in-house and even

recycle) all of the packaging here is biodegradable,

has a selection of 27 chocolate brands from all

including the to-go containers and utensils. With

THE CAFÉ AT THE RITZ-CARLTON, CHICAGO

across the globe, including Amedei, Pump Street

an eye on food waste, every location composts

Bakery, and Vosges. Looking for a refreshing

through Healthy Soil Compost. When it comes to

Redefining hotel dining, guests and locals alike

sip? Visit the LaSalle location, which now serves

the menu, Hannah’s Bretzel keeps sustainability

should make the journey to the 12th floor at The

beer and wine. What differentiates this upscale

in mind, serving Wild Caught Alaskan Smoked

Ritz-Carlton, Chicago. Thanks to a massive $100

sandwich chain from others is its commitment to

Salmon and animal proteins that are antibiotic and

million dollar overhaul, the 12th floor lobby now

the environment. Striving to make the smallest

hormone-free. With this philosophy, the food at

features a handful of dining gems. For a needed

34

{160 East Pearson Street; 312.573.5160}

A TAVERN FOR TODAY’S TRAVELERS 455 North Park Dr. | Chicago, IL | 60611

BREAKFAST LUNCH DINNER COCKTAILS BEER/WINE

Visit us at www.etarestaurantandbar.com or call (312) 840-6605 for reservations

@etachicago

The Café at The Ritz-Carlton, Chicago

break away from the hustle and bustle of the Magnificent Mile, a visit to The Café is a must. Designed by The San Francisco-based design firm, BAMO, elements at The Café reflect Chicago’s heritage of innovative architecture and design. Flooded by natural light thanks to floor-to-ceiling windows and an overarching sunroof, this atrium cafe offers a much needed recharge for city dwellers. Morning routines can begin with freshly roasted coffee from La Colombe. For an added jumpstart, guests can also order housemade quinoa granola or choose from a handful of fresh breakfast sandwiches. From 5:30am-12:30pm, guests can choose from a selection of decadent desserts and pastries made exclusively by Executive Pastry Chef Jamie Sue Caudy. We say settle into the plush furniture, breathe in the views, and find your zen.

RITZCARLTON.COM/EN/HOTELS/CHICAGO/DINING/THE-CAFE

ZOMBIE TACO {530 North LaSalle Drive; 312.527.7200} River North has it all—from sleek nightclubs and famed restaurants to cutting-edge cocktail lounges. While there’s no shortage of places to burn energy, there is only one place for those who are dead on their feet: Zombie Taco. Open 24/7, this aptly named taco spot is perfect for the walking dead, whether they are trudging through a Monday morning or seeking nourishment in the wee hours of the night. Claiming “killer food” that Chicagoans will “die for,” Zombie Taco dishes up creative tacos, with options like Charred Korean Beef and Spicy Quinoa and Cauliflower. Quickly garnering customer attention is the Zombie Burrito, packed with pork carnitas, adobo barbecue chicken, pepper Jack cheese, charred corn, black beans, carrot slaw, and pico de gallo.

Zombie Taco made its official debut this past spring inside Moxy Chicago Downtown. This food truck-inspired eatery calls on night owls and adventure seekers, refueling customers with affordable “street eats” for breakfast, lunch, and dinner out of their walk-up taco window. Inside, guests can stroll up to the counter to order tacos and burritos, or grab a quick snack from the Zombie Taco market. The laid-back atmosphere of the taco joint blends perfectly with the hostel-vibe of Moxy, whose check-in counter doubles as an eccentric cocktail bar. Stop by for $2 tacos and $5 burritos during “Zombie Hour” every Tuesday 2-4pm. Rest assured, as long as Zombie Taco is open, the streets of River North will party on. ZOMBIETACOCHICAGO.COM 36

Zombie Taco

SMOKE DADDY WRIGLEYVILLE

REMINGTON’S

C E L E B R AT E W I T H 4 S TA R

SMOKE DADDY

TUCO AND BLONDIE

WICKER PARK

D.O.C WINE BAR

THE WINDSOR

LOMBARD

YOUR BASH AWAITS! PARTIES@4SRG.COM | MINDY 773 480 3708 | MALLORY 312 952 6120

4 Star Restaurant Group offers a unique experience at each location | www.4srg.com

INDUSTRY LIFERS LOCAL RESTAURANTS’ MOST LOYAL EMPLOYEES 01

03

04

02

05

38

Photo by Jeff Schear

BY NARI HO

I N A N IN DUST RY WHERE STA F F CA N HAVE A HIGH T U R N OVE R R AT E A N D LON GE V I TY CAN B E S OM ET H IN G OF A RA RITY, THESE D E D ICAT E D SOU LS A R E N OT ON LY COM M I T T E D TO T H EIR CRAF T OF HOSPITA L ITY, BU T T HE Y A R E A LSO PA SSION AT E A B OU T TH E T E AM T HE Y WO RK WITH. ACCORDING TO T HE FOLLOW IN G R E STAU R A N T LIFE R S, T H E I R CO WORKERS ARE MORE LIK E FA MILY ME M B E R S. A N D W HE N YOU CA R E A B OU T T HE P E O P L E AR OUN D YO U, STAYING IN THE SA ME P LACE IS A N O- B R A IN E R .

“IT WAS

01. JENNIFER SHOOP

DIRECTOR OF OPERATIONS AT PROSECCO

small-town

experience

completely

changed when she moved to Chicago to finish her undergraduate degree at Columbia College Chicago. She graduated with a degree in marketing, however, she declined an advertising job that was offered to her. When a friend connected her to a job at a restaurant, “it was love at first shift,” she describes. Two years later, she took an opportunity to work with partners,

AT FIRST SHIFT”

—JENNIFER SHOOP

03. GERARDO CASTILLO

MANAGER AT VIVERE

(ITALIAN VILLAGE RESTAURANTS)

This past August, she celebrated her 10-year

Gerardo Castillo grew up in Central Mexico with a

anniversary with them. She not only believes

very large family. After deciding that neither farming

that PROSECCO’s hospitality and food are second

nor the family store was his calling, he headed

to none, but that the owners truly value all the

to California and worked with his uncle at a local

skills she brings to the table. When she can’t

restaurant as a dishwasher. When he moved to

be near her real family every day, the staff of

Chicago, another family connection introduced him

PROSECCO is the second best option she could

to Ray Capitanini, the second-generation owner

have ever dreamt of.

at The Village. Castillo started out as a busser at

02. JOSÉ LOZANO

the mentorship of Angelo Castillo from Italy. When

The Florentine Room (now Vivere), working under the third generation of the Capitanini family took

With an impressive 19 years under his belt,

over in 1990, Vivere was born, and as one of the

José Lozano is one of Blackbird’s most faithful

most experienced servers, Castillo found himself

employees. Lozano got his start in the restaurant

serving notable guests, including Mayor Richard

industry in Jalisco, Mexico. Shortly after moving

Daley, Frank Sinatra, and the likes. He eventually

to the US in 1993, he worked at restaurants in California. He swapped the West Coast for the Midwest in 1996 and began working in downtown Chicago’s buzzing dining scene. In 1998, one year after Executive Chef Paul Kahan opened the doors of Blackbird, Lozano applied and was offered a server assistant position. Since joining

much like doing a theater show,” Haladay admits.

Haladay has had the honor of serving a multitude

Mark and Stefania Sparacino of PROSECCO.

SERVER ASSISTANT AT BLACKBIRD

side of private dining. “Private events are very This career satisfies his passion for the arts, and

Having grown up outside St. Louis, Jennifer Shoop’s

as the banquet captain, leading the operations

was promoted to a management position. “I truly enjoy working in the restaurant industry...I wear many hats, and I wear them with pride,” he shares.

“Everyone is important, and I treat my team members like family.”

of famous guests, including Bobby Knight, Barack Obama, and Jimmy Carter. Haladay isn’t the only “lifer” at The Signature Room; 21 employees have been here since the 1993 opening, and over 40 employees have stayed for more than 15 years.

05. RAFAEL LOPEZ

MAÎTRE D’ AT LE COLONIAL Maître D’ Rafael Lopez joined the Le Colonial family in 1997, greeting and seating guests six nights a week.

Over twenty years later, Lopez still steers the ship of hospitality. Known for seeing what’s coming before it arrives, Lopez is an integral part of the staff that keeps this celebrated French-Vietnamese restaurant going strong in Gold Coast. At the end of the year, Le Colonial will be moving into a bigger space on Oak Street. Lopez, along with the rest of the team, will be moving to the new location as well. “Our guests and the team at Le Colonial are my family, and I love treating our guests the same way that I would in my own home,” Lopez says with a smile.

06. ERNESTO ROSAS

SERVER AT SPIAGGIA RESTAURANT AND LOUNGE

Ernesto Rosas’ first foray into the working world began with a job at Spiaggia, way back in 1985.

Interviewed by Cathy Mantuano herself, Rosas started his career in the restaurant industry as a busser. Three decades later, he has become

04. KEVIN HALADAY

an integral part of Levy Restaurants/Compass

AT THE SIGNATURE ROOM

Rosas is a staff favorite and can be found

PRIVATE DINING CAPTAIN

family. Now working as a server at Spiaggia,

After growing up in Cleveland, Ohio, Kevin Haladay

buzzing throughout the main dining room. With

hospitality industry than he ever imagined. For

moved to Chicago in 1977 to study theater at

33 years worth of memorable moments to call

this, he thanks all his mentors, including One

Northwestern University. Being an actor, he took to

upon, an interaction with Mark Levy stands out.

Off Hospitality Partner and dear friend, Rick

waiting tables in order to provide a steady income

“It was 1989, and I was working as a busser in

(Ricky) Diarmit, who passed away in 2018.

while pursuing his ambition of making it big. In

Spiaggia,” says Rosas. “Mark Levy was dining in

Today, Lozano maintains his position amid his

1983, he began working at what was then called

for lunch that day. He overheard me saying that

teammates that he admits are more like family

‘The 95th’ alongside Rick Roman and Nick Pyknis.

I was going to Mexico in the coming weeks to

members. Nineteen years and counting, Lozano

Roman and Pyknis eventually became the owners

marry my sweetheart, Otilia. He congratulated me

is an integral part of the concept. Without him, it

of the The Signature Room at the 95th® in 1993.

and gave me a $200 wedding gift. I will always

wouldn’t be Blackbird.

Since the switch in ownership, Haladay has served

remember that.”

Blackbird nearly two decades ago, Lozano has gained more insight about the food/beverage/

www.diningout.com

39

1

AMAZING

BY E L IZA B ETH LIB ER ATOR E PHOTOS B Y J EF F M AR IN I A N D C H R IST IN A S LATON

40

Spaces

2

3

4

ABA {302 North Green Street 3rd Floor; 773.645.1400; abarestaurantchicago.com} Designed by Lettuce Entertain You’s in-house design team— Avril Zayas, Sarah Noncek, Meghan McLaren, and John Cinelli along with Divisional President Marc Jacobs—Aba, meaning father in Hebrew, transports diners to summer in the Mediterranean any time of year. Raw and cooked proteins take center stage here and are complemented by unique, Mediterranean-inspired wines and spirits. Keeping with the destination theme, the designers opted for a color palette that utilizes an array of neutral earth tones accented with olive trees, greenery, and live plants that are native throughout different regions of the Mediterranean. The indoor/outdoor feel is best captured when the garage door above the bar is opened, connecting the rooftop patio with the main dining room. Here’s a closer look at some of Aba’s design elements that make it an authentic getaway in Chicago.

1. Exposed beams, high ceilings, and a skylight emulate vibes of summer in the Mediterranean in this lofty, open restaurant. 2. Moroccan lanterns greet guests upon entry. 3. Ivy hangs from the ceiling and plants dot the interior, creating an illusion of a continuous greenery element.

4. 1940s vintage-style furniture, like tufted leather sofas and refurbished wooden pieces, create an Old World charm. www.diningout.com

41

BRUNCH IS THE NEW HAPPY HOUR

BY RE BECCA TA RA S

There’s an indisputable feeling that’s connected with 6pm—you’re free from work and craving an adult libation to celebrate the day’s achievements. Albeit, life isn’t always conducive to after-hours merriment.

With that in mind, let’s consider the next best (maybe even better) opportunity to let loose and indulge in savory and sweet delicacies that are best accompanied by bottomless mimosas or Bloody Marys. Enter ten Chicago hot spots where brunch is like happy hour...only better.

Barrio 42

BARRIO {65 West Kinzie Street, 312.940.9900;

Bar Cargo

El Hefe

barriochicago.com} “Top Chef ” alum Chef Katsuji Tanabe explores south-of-the-border classics (with a hint of Japanese flavors) at Barrio. Dine to the beat of the DJ and queue up a pitcher of margaritas—the fiesta starts now.

STANDOUT BRUNCH OFFERINGS: Kick off the morning with something sweet like the Churro French Toast ($14) with dragon fruit and grilled pineapple or savor the stacked Chorizo Omelette ($15). Going bottoms up this morning? Cheers with a complimentary breakfast shot made of Hornitos, Rumchata, vanilla-Thai syrup, espresso, and cinnamon.

BRUNCH HOURS: Saturday and Sunday, 10am-3pm

TACO JOINT {Multiple locations; tacojoint.com} No matter which location you choose to visit—

Hubbard Inn

Lincoln Park, The Shops at North Bridge, or River North—you’re guaranteed to be treated to authentic Mexican comfort food that incorporates traditional flavors and regional street eats. Brunch is no exception.

STANDOUT OFFERINGS: Barbacoa Chilaquiles, Huevos Divorciados, Bacon ‘N’ Egg Taco Platter, and Avocado Toast. Wash everything down with a margarita, mimosa, sparkling sangria, michelada, or cold brew cocktail with rumchata.

The Bottomless Brunch package, $32 per person, gets you one brunch entrée and bottomless cocktails of your choosing for two hours (River North location only).

BRUNCH HOURS: Saturday and Sunday, 11am-3pm

HUBBARD INN {110 West Hubbard Street; 312.222.1331; hubbardinn.com} While it’s known as a spot for after-hours and

party-like atmosphere that is accentuated in its weekday and weekend happy hours. It’s a great place if you’re in the mood for upbeat tunes and lively conversation. Oh, and one mighty brunch.

STANDOUT OFFERINGS: Brunch for dinner on

and a $25 mimosa and house drink package.

with an ultra-cool abode.

STANDOUT OFFERINGS: Breakfast Tacos, Energizer Mimosa ($25) followed by 1 cent refills, Basic or Boss Bloody Marys, and hearty Breakfast Burritos.

STANDOUT OFFERINGS: Truffled Lobster Benedict,

BRUNCH HOURS: Saturday and Sunday, 11am-2pm

package.

FREMONT

BRUNCH HOURS: Friday, 6-9pm; Saturday and

late-night bites, Hubbard Inn’s eclectic Europeaninspired plates and vintage cocktails serve those in the River North area and beyond during brunch hours too. The cozy, well-appointed interior feels as though you are dining in the home of a friend

Southern Fried Chicken & Malted Waffles, and “French” French Toast—visit Hubbard Inn to find out exactly what that means. Don’t forget to order bottomless mimosas ($20, valid with any brunch plate!)

BRUNCH HOURS: Saturday and Sunday, 10am-3pm

EL HEFE {15 West Hubbard Street; 312.548.6841; elhefe.com} Located in River North, El Hefe prides itself as being an untraditional Mexican joint. How exactly?

This “supermacho taqueria” has a continuous

{15 West Illinois Street; 312.874.7270; fremontchicago.com} Though it lends itself to having a club-like atmosphere that requests “smart casual” attire, this River North nightlife destination lets its hair down on the weekend. The restaurant caters to those who stayed up until the wee hours of the night, and those who are looking to start their weekend on the right foot.

Fridays includes a $35 all-you-can-eat brunch buffet (think carving and omelette stations, a doughnut wall, waffle bar, and boozy desserts) The weekends have similar deals, offering $40 for brunch and $20 for a mimosa-only drink

Sunday, 10am-4pm

LA JOSIE {740 West Randolph Street; 312.929.2900; lajosie.com} This family-owned, West Loop respite pays homage to its roots by incorporating traditional yet modern staples from Jalisco, Mexico. The food is inspired by the street-vending taco business of Josefina Villegas, a late aunt of the family.

www.diningout.com

43

La Josie

Fremont

The mezcal bar boasts a bevy of different flavors guaranteed to appeal to drinkers of all levels and tastes.

BAR CARGO

way from Rome to ensure that Chicagoans are

{605 North Wells Street: 312.929.0065;

treated to the real deal—as in custom imported

Barcargo.com}

Roman flour, which yields the most light and

Rancheros,

Phil Stefani Signature Restaurants is known for

crispy crust.

Ahogados, and Carnitas con Huevo Frito which

having a library of notable restaurants with an

STANDOUT

includes pork shoulder, fried egg, roasted

Italian flair, but Bar Cargo is their only Roman

bottomless brunch libations ($15), you’ll also find

potatoes, and green onion; $30 Champagne

pizza bar. When it comes to being authentic,

four kinds of Roman pizzas on the $25 brunch

bottle for mimosas.

the Stefanis brought in World Pizza Champion

buffet, plus eggs, breakfast potatoes, bacon,

BRUNCH HOURS: Weekends, starting at 11am

and Pizzaiolo Massimo “Max” Moresi all the

salads, doughnuts, and more.

STANDOUT

44

OFFERINGS:

Huevos

BRUNCH

OFFERINGS: Along

with

BRUNCH...

THE NEW HAPPY HOUR BRUNCH HOURS: Saturday and Sunday, 11am2:30pm

inspired bites and refreshing adult beverages (including a buzz-worthy Frosé made with Tito’s Handmade vodka, rosé, and peach purée) in an environment that transports you to a beach getaway, complete with hammocks and Adirondack chairs.

STANDOUT BRUNCH OFFERINGS: While there are

with rock shrimp, bacon, jalapeños, red pepper,

artangosteakhouse.com} to

As the name suggests, you can enjoy coastal-

such as the Hampton Omelette ($15) dressed

{4767 North Lincoln Avenue; 872.208.7441; yourself

{Multiple locations; thehamptonsocial.com}

traditional and contemporary gospel tunes. Feed your soul with an all-you-can-eat buffet complete with Southern specialties, breakfast staples, carving stations, and sweet treats. Bottomless mimosas are available for purchase and a great form of liquid courage that is almost sure to get you up on the stage to wave your napkins with Chicago’s best gospel talent.

BRUNCH HOURS: Sundays, seatings at 10am and 12:30pm

copious classics, opt for the restaurant’s staples

ARTANGO BAR & STEAKHOUSE

Transport

THE HAMPTON SOCIAL

Artango Bar & Steakhouse

fontina, and hash browns. For those with a 1920s

Buenos

Aires

sweet and a savory tooth, go for the Chicken &

when tango dancing was the biggest form of

(housemade) Doughnuts ($14) with a rosé glaze.

entertainment centered around vibrant artwork,

Wash it all done with their house Bloody Mary.

Latin libations, and Argentine cuisine. Luckily,

BRUNCH HOURS: Saturday and Sunday, 10am-3pm

you can do the same in Chicago’s Lincoln Square ‘hood circa 2018.

HOUSE OF BLUES

STANDOUT BRUNCH OFFERINGS: If unlimited

312.923.2000; houseofblues.com/chicago/

sparkling wine or fruit-forward (think raspberry, mango, pineapple, and passionfruit) mimosas

{329 North Dearborn Street; gospelbrunch} HOB may not be the newest kid on the block,

($12 per person) aren’t enough to entice you, then

but it still draws a local and tourist crowd, and

perhaps a Chorizo Benedict, Arepa sandwiches,

for good reason. When the venue is not holding

Empanadas, Chicken Milanesa, and Chimichurri

court to some of the best musical acts across the

Steak and Eggs will do the trick.

country (or worldwide), it’s hosting its interactive

BRUNCH HOURS: Saturday and Sunday, 10am-3pm

famous Gospel Brunch that showcases both

www.diningout.com

45

and

Champagne A LUXE PAIRING B Y DAV ID HA MM ON D

Small glistening spheres of fish roe and a sparkling glass of French bubbly—few pairings are so classic and delicious.

In a day when phony luxury is exemplified by gold-encrusted doughnuts and fried chicken coated in the same precious metal (yes, those menu items exist), the caviar and Champagne combination remains the pinnacle of effortless, true elegance.

Here are some Chicago restaurants that provide caviar and Champagne experiences that rise above the rest.

VOL. 39 {39 South LaSalle, #200, 312.604.9909; vol39.com} In a low-lit room, lined with law books (it’s LaSalle Street, after all), Vol. 39 serves an elegant presentation of the fish egg and the sparkler. Their elaborate tableside cart service features small batch Champagne and caviar sourced from the only 100-percent sustainable caviar program in America. The menu includes Royal Belgian Gold Siberian, Galilee Prime Osetra, Imperial Gold Beluga Hybrid, and Russian Snake River White Sturgeon.

Ultimate pairing: “Krug Grande Cuvée Brut NV with the Galilee Prime Osetra.

The caviar has a creamy hazelnut-like finish that lingers on the palate. The Krug Grand Cuvée enhances the flavor without washing it away,” says Executive Chef Brian Millman.

46

Photo Credit Marcin Cymmer

CAVIAR

Vol. 39

Photo Credit Kevin Harmann

9

BLVD

CAVIAR 101

Maple & Ash

DIVE INTO THIS DELICACY WITH LOUIS BROUILLET, HEAD OF GLOBAL SALES AND MARKETING OF STERLING CAVIAR, A WORLD-CLASS, AMERICAN CAVIAR

NoMI Kitchen

DEL FRISCO’S DOUBLE EAGLE STEAK HOUSE

and seafood. To kick off the meal,

the large, golden, nutty (cashew-like)

Wine Director Amy Mundwiler serves

flavor of the Russian Sasanian Imperial

{58 East Oak, 312.846.6575;

caviar and Champagne tailored to the

Caviar is out of this world!” says Besch.

delfriscos.com/steakhouse/chicago}

individual customer’s taste. “Some

Del Frisco’s is probably best known

guests love to layer flavors regardless

NOMI KITCHEN

as a steakhouse, offering some of

of quality, while others will eat their

the finest USDA Prime red meat in

caviar with a mother of pearl spoon

the city. At the Esquire Champagne

and call it a good day,” says Mundwiler.

Room on the third floor, however, it’s

Ultimate pairing: “A bottle of Salon

Executive Chef Eric Damidot pushes

all about the Champagne and caviar.

2006, an ounce of Osetra, some of

the culinary boundaries with “liquid

“We offer three different selections of

Chef Danny’s housemade potato chips,

caviar,” which he uses because “not

caviar served by the ounce: Classic

and you’ve got yourself a pretty happy

everyone likes the texture or the visual

White Sturgeon, Galilee Prime Osetra,

wine director,” says Mundwiler.

of caviar, so liquid caviar allows us to

and Royal Belgium. The accoutrements

BLVD

add that distinct flavor into a dish in a

served

with

our

caviar

include

homemade potato gaufrettes, crème fraîche, and minced egg whites and yolk,” says Director and Sommelier Mandy Sparacino.

{817 West Lake, 312.526.3116; blvdchicago.com} Evoking the grandeur and romanticism of the classic movie “Sunset Boulevard,” BLVD ups the allure with this

{800 North Michigan, 312.239.4030; hyatt.com/corporate/restaurants/nomi/ en/home.html} In the Park Hyatt’s NoMI Kitchen,

subtle way.” Damidot uses Petrossian Talisman Liquid Caviar in dishes like his Red Alaskan King Crab, which he says “is very rich and fatty, so I wanted to bring some additional saltiness to

DiningOut: How is Sterling Caviar sustainably raised and harvested?

Louis Brouillet: For us, sustainability is more than a buzzword; it’s our company’s foundation.

Sterling started farming White Sturgeon over 30 years ago and in 1994, we were the first to commercially produce caviar from farmed sturgeon. From an environmental standpoint, this was—and still is—the most responsible option.

Not only is this species of sturgeon native to North America’s West Coast, it’s currently one of the few species of sturgeon not flagged as threatened or endangered on state, federal, and global listings.

Today, from spawning to harvest, all our White Sturgeon is farm-raised in controlled environments without impacting wild, native populations.

How do you enjoy caviar?

The best way to enjoy caviar is off your hand.

This is called a “bump.”

First, make a loose fist.

Then, spoon caviar directly onto the back of your hand between your index finger and thumb. The warmth of your skin causes the caviar to release aromatic molecules. Eat the caviar directly off your hand.

Ultimate pairing: “My personal favorite

ultimate pairing. Executive Chef Johnny

the dish.”

is the Galilee Prime Osetra with a 1998

Besch explains his strategy for pair-

Ultimate pairing: Bring out the flavors

Dom Perignon ‘P2,’ says Sparacino.

ing these two ultra-luxe comestibles:

of the liquid caviar with a glass of

“There’s a subtle grey smoke and moss

“Our caviar is served on a BLVD-brand-

Ruinart Brut Rosé.

nose that is juxtaposed by a crisp,

ed lazy Susan with ten different ac-

citrus palate and feather fine mousse

coutrements, including brioche toast

of the “P2” that accentuates the soft

points, crème fraîche, egg white, and

HERITAGE RESTAURANT AND CAVIAR BAR

brine of the caviar.”

yolk. This ‘build-your-own’ approach is

MAPLE & ASH

heritage-chicago.com}

essential to quality caviar service be-

When caviar is in the name of your

{8 West Maple, 312.944.8888;

cause it makes the experience interac-

restaurant, you’ve very publicly set

mapleandash.com}

tive and customizable.”

the bar appropriately high for the

In a restaurant that defines Gold Coast

Ultimate pairing: “The bread and

roe you serve. With about a dozen

luxury, Maple & Ash’s Chef Danny Grant

buttery, yeasty, full-bodied mouth-feel

different caviars to choose from, diners

Where can readers find Sterling Caviar in Chicago?

Blackbird, Heritage Restaurant & Caviar Bar, Katana Robata & Sushi, Mordecai, and many other Chicago restaurants. Or, order online and have it shipped to you directly.

cooks up outstanding wood-fired steak

of the Egly-Ouriet Champagne and

at Heritage Restaurant and Caviar

STERLINGCAVIAR.COM

{2700 West Chicago, 773.661.9577;

www.diningout.com

47

Sterling Caviar

Bar can make individual selections à la carte or

selections of Champagne in the nation, with over

from our fall menu is Taittinger Prelude, produced

can enjoy several on the Grand Caviar Platter,

150 bottles of bubbly ready to be paired with

exclusively from Grand Cru vineyards, and

which includes Tobiko and Golden Whitefish roe.

many delectable dishes, including caviar. “Caviar’s

Petrossian Classic Ossetra. The Champagne is

Though vodka—a traditional accompaniment to

high oil, fat, and salt content is delightfully

floral and silky and the caviar—nutty and sweet,”

caviar, especially in Russia—is a notable pairing

pacified with a chilled, crisp, dry Champagne; the

says Managing Partner Kathryn Sullivan Alvera.

at Heritage, Chef Meikle offers a well-curated

effervescence freshens the palate after the robust

selection of sparkling wines, including some from

flavor of the caviar,” says Co-Founder/Co-Owner

TRULUCK’S

Austria and Israel.

Tom Verhey.

Ultimate pairing: “One of our favorite pairings is

Ultimate pairing: “My choice with some Russian

the Siberian Reserve Polanco from Uruguay with

Crown Ostera caviar would be Krug Grande

the Henriot ‘Brut Rose.’ It is perfect for use as it

Cuvée, Bollinger Special Cuvée, or the Pol Roger

‘starts off nutty and clean with a soothing pop,

Reserve,” says Verhey

you can feel each individual soft egg, showing

MARCHESA

off its quality.’ It is a Malossol, so instead of it

{41 East Chestnut, 312.982.0050; trulucks.com} Opening for business just last year, Truluck’s has established itself as a Gold Coast destination for exceptional steak and seafood, and, of course, caviar and Champagne service. “The yeasty, toasty, almost spicy brioche flavors of this Champagne makes the perfect counterpoint with

{535 North Wells, 312.527.9535;

the intense flavors of the caviar, and the result is a

being packed in salt to cure, it is given a little salt

marchesachicago.com}

fabulous pairing. Champagne also has acid, which

bath leaving it ‘fresh with no bitter back end.’ The

The ultimate pairing at Marchesa lies with the

leaves your palate refreshed after every sip,” says

Polanco is perfect next to Henriot’s ‘Brut Rose’

three-tiered stand with caviar on ice, filled with

Truluck’s Beverage Director Dave Mattern. Like all

with its bright nose of fresh berries and flowers.

housemade blinis and crème fraîche, chopped

natural products, different caviars have different

It tastes smooth with toast and back-end berries,

egg, and chives. To pair, Managing Partner Jason

seasons, and Truluck’s rotates their selection

fleshy grapefruit with an overall chalky texture,”

Clark assures, “We have a full selection of grower

accordingly.

says Meikle

and Grand Marque Champagnes on our list,

POPS FOR CHAMPAGNE

including half bottles and large format bottles so

Ultimate pairing: “Bollinger, Grande Annee, 2005

{601 North State, 312.266.7677; popsforchampagne.com} Pops for Champagne offers one of the best 48

guests can have a different experience on each visit and at every price point.”

Ultimate pairing: “One of my favorite pairings

is spectacular with caviar. The toasty, almost spicy, brioche flavors of this Champagne makes the perfect counterpoint to the nutty brininess of the caviar,” says Mattern.

Sweet Tidings!

From desserts to gifts to catering, let Bittersweet make all of your holidays brighter!

Order online with ease at bittersweepastry.com

1

CREATURES of

COMFORT Six chefs, six nostalgicallyinspired dishes B Y R E B E CCA TA R A S

Aside from providing nutrition and palate-pleasing pleasure, certain meals have the ability to transport you back to childhood. With that in mind, we tapped six local chefs to find out how they’ve incorporated or reinvented one of their favorite childhood comfort foods for their restaurant’s menu.

50

1 . E X E C U T I V E C HE F JO S E P H R I Z Z A O F P R I ME & P R OV I S I O NS One thing that Joseph Rizza could not stand as a child? Crusts on sandwiches. “As a child, I refused to eat my peanut butter and jelly sandwich or any sandwich unless my mother cut off the crusts,” he reminisces. Still a preference to this day, Chef Rizza decided to share his crustless lifestyle with the patrons of Prime & Provisions, creating the off-menu, “#NoWaste Steak Sandwich.”

Sourcing leftover porterhouse steaks from the restaurant, Chef Rizza repurposes these dry-aged and all-natural prime cuts of meat for a sumptuous take-home treat. This savory (and sustainable!) steak sammy comes with a thin spread of tomato jam, a touch of garlic aïoli, fresh arugula, and is sandwiched between two slices of white bread, hold the crusts. Tightly wrapped up in deli paper, this steakhouse sandwich is made for on-the-go.

2 . E X E C U T I V E C HE F LU CA CO R A Z Z I N A O F 3 12 C H I CAGO Growing up in Italy, it wasn’t difficult for Luca Corazzina to be inspired by food at an early age—especially since his mother is also a chef. The duo would make regular visits to Corazzina’s grandparents’ farm that had an on-site butcher shop. His grandpa was always slicing up fresh salami, prosciutto, or coppa so Corazzina could make himself a sandwich on fresh bread. “The smell and taste of fresh bread reminds me of taking daily trips to the market and bringing home a fresh loaf with salted butter,”

3

3 . E X E C U T I V E C H E F DA N N Y G R A N T O F E T TA Danny Grant’s pedigree includes impressive accolades, like earning the “2012 Best New Chef ” title by Food & Wine magazine, and being the youngest chef to earn two Michelin stars in a row—one in 2011 and again in 2012—for his work at RIA. In his new role as executive chef and partner at etta and Maple & Ash, Grant is currently working on an elevated dish that incorporates his favorite childhood food: fried rice. Chef Grant’s “Hearth Fried Rice” with crispy oxtail, egg custard, country ham, Brussels sprouts, and chicken skin will debut on the menu at etta very soon, so keep an eye out!

4 . HE AD C H E F M A R CO B A HE N A O F NE X T O F K I NS H I P While Marco Bahena’s award-winning culinary background has taken him around the world (from Spain to France to Nantucket to Chicago), it is all-American fried chicken that takes him back to his childhood. Particularly, fast food chain, Popeyes.

“Instead of fully appreciating my mother’s traditional Mexican dishes she so thoughtfully slaved over, I constantly craved that delectable Popeyes experience. I cherished opening each box as if it were Christmas morning, and that crispy, crunchy coating that exploded with each bite and filled my mouth with spicy, salty goodness,” Bahena elaborates. He recreates this memory on the Next of Kinship menu with dishes like the Chicken Fried Scallop Shooter (a one-bite tease of chicken-fried bay scallop over green apple and fennel slaw) and a full Fried Chicken dinner served with housemade cheddar-chive biscuits and local cayenne-honey glaze.

4

5

Photo Credit Jon Cole Photography

2

Corazzina adds. Both bread and meat are incorporated in the menu at 312 Chicago in various ways, including freshly made bread baskets (think sourdough, rosemary-sage-olive oil focaccia, and the flavor of the day) served with housemade tapenade.

There’s also an antipasto starter with spicy coppa, salame Toscano, prosciutto, vegetable medley, and a cheese of the day.

6

5 . C H E F / O W NE R ZO E S C HO R O F S P L I T- R AI L Zoe Schor was inspired at an early age by her father’s deep appreciation for food. He learned how to cook at his father’s Long Island restaurant. Growing up, loaded baked potatoes were one of Schor’s favorite childhood comfort foods. When she opened Split-Rail, she wanted to recreate this memory in a nuanced and more elevated way, using gnocchi as the potato base and the classic fixings (cheese, bacon, sour cream, and green onions) as a sauce. She tops everything with fried potato skins for an added textural element.

6 . C H E F / O W NE R A N THO N Y R E Y E S O F MABL E ’ S TABL E The tagline of Mable’s Table is “mom-inspired, chef-driven,” so it’s clear that childhood memories are central to the menu at this Bucktown eatery. Chef/Owner Anthony Reyes puts a spin on recipes that his mother, Mable, used to cook—and she got those recipes from her mother, Adele, who also had that Midas touch in the kitchen. Since Reyes is of Irish, Italian, and Spanish descent, the menu at Mable’s Table is an eclectic one that includes a twist on some of his mother’s favorite dishes, including Macaroni and Cheese (five varieties are available), a Meatball Salad, Street Vendor Tacos, Brick Chicken, and Meatloaf.

52

LYFE KITCHEN

Le Pain Quotidien

{multiple locations; lyfekitchen.com} Love Your Food Everyday (LYFE) Kitchen literally makes food people can feel good about eating every single day. It’s no wonder they have three locations in Chicago—River North, Gold Coast, and Streeterville. Perfect for a quick bite and cup of joe in the AM, sipping mimosas and organic Bloody Marys at weekend brunch, and indulging in tasty-meets-mindful entrées and cocktails for dinner, LYFE Kitchen is all about offering craveable, healthful dishes for every occasion.

The holidays are no exception to that. With items like Roasted Salmon & Soba (buckwheat soba noodles, edamame, chayote slaw, toasted cashews, Thai herbs, and tahini-sesame sauce) or Crispy Baked Chicken & Brussels Sprouts (with butternut squash, dried cranberries, sweet corn purée, and sweet Dijon vinaigrette) foodies can get a taste of holiday flavors sans the uber richness and heaviness.

LE PAIN QUOTIDIEN

HOLIDAY

HEALTH BOOST B Y E LIZ A B E T H LIB E R ATO R E

The holidays are a time to indulge. I mean, how can you not with items like honey baked ham, pies of every persuasion, and the notorious fruitcake on the table?

Whether you’re preparing for holiday indulgences, suffering from post-holiday bloat, or searching for healthier options in general, these local restaurants deliver with food that’s both good in flavor and good for your system. So step away from the nutmeg and put down that spoonful of candied yams, because your holiday health boost is calling...

54

{multiple locations; lepainquotidien.com} People need people. At the heart of Le Pain Quotidien is community and bringing people together. Diners can find reprieve from the hustle and bustle of urban life (and the mayhem of the holidays) here. The space is both relaxing and engaging—communal tables elicit conversation between family, friends, and even strangers. At LPQ, connections are made over a cornucopia of simple, fresh, and nourishing food with nutritional content listed for every item. The menu is inclusive, offering vegan, pescatarian, and gluten-free options. Open for early risers, power-lunchers, and the evening crowd, guests can find just what they need right when they need it at LPQ. We’re talking breakfast bowls, chef-prepared salads, signature tartines, hearty soups, and organic beverages. Don’t forget to snag some fresh baked goods with your coffee from the restaurant’s attached bakery. Coming in at only 340 calories, the delicious Carrot Cake is also 100-percent vegan.

PROTEIN BAR & KITCHEN {multiple locations; theproteinbar.com} Founded in 2009, Protein Bar & Kitchen is a restaurant conducive to a vital, active lifestyle.

The concept, now with multiple locations in Chicago, fills the bellies of patrons with proteinrich sustenance. In fact, there are 15+ grams of protein in every menu item. Craveable, healthy food that accommodates many dietary needs can be enjoyed at any location. For those looking to beat the holiday bloat, try one of the breakfast scrambles (all under 680 calories), bowls or bar-ritos (using low-carb tortillas), or colorful salads and wraps. Items are available

www.diningout.com

55

with your choice of all-natural steak, chicken, or their signature roasted tofu. If you had a cheat meal (or two) over the holidays, grab a delicious detox smoothie like the Hi-5—a blend of kale, spinach, cilantro, and pineapple— or Wrigley Peeled with organic peanut butter, banana, organic agave nectar, and chocolate whey protein.

CLEVER RABBIT

LYFE Kitchen

Clever Rabbit

{2015 West Division Street; 773.697.8711; cleverrabbitchicago.com} Sweet treats are synonymous with the holidays.

Pies, pound cakes, tarts—oh my! The best way to kick your post-holiday sugar high is by getting your greens. There is no better place to do just that than at Wicker Park’s veggiecentric restaurant, Clever Rabbit. Here, there is an entire section on the menu dedicated solely to vegetables. Some options include Broccoli, Heirloom Eggplant, and Cauliflower made with pecan, white cheddar, grape, and aigre-doux. Thoughtfully sourced ingredients come together to create beautiful dishes that are good for you. Take for instance the Sockeye Salmon with Sea Island red peas, Swiss chard, and bagna cauda. You could always opt for the Market Crudité Platter, which comprises raw and pickled veggies, hummus, tomato jam, baba ghanoush, cultured butter, blue cheese, ranch, caraway cream cheese, and water crackers. With vegetarian, vegan, and gluten- and dairy-free options available, Clever Rabbit encourages all diners to feast on some veggie goodness.

BEATRIX

Photo Credit Jeff Marini

Beatrix

56

{multiple locations; beatrixrestaurants.com} Since the launch of its first location in River North in 2013, the mission behind Beatrix has been the same from the start: to craft food that is as delicious as it is nourishing. Here, where quality and taste come first, one is not sacrificed for the other. At Beatrix, guests can settle into the warm, homey environs and tuck into healthful spinoffs of hearty, familiar dishes, like the Turkey, Sweet Potato & Greens Neatloaf or the Cauliflower Grits & Eggs. The fresh squeezed juices are a must-try, with flavors such as Strawberry Watermelon Cooler and Pineapple, Pear & Ginger. The restaurant’s healthy-meetsdelicious concept even expands to the cocktail and wine program, using seasonal fruits, fresh pressed juices, and scratch-made ingredients for memorable sips. Having grown, in just five years, to include two more full-service locations in Streeterville and Fulton Market, as well as Beatrix Market locations in Streeterville, Fulton Market, The Loop, and on the DePaul University Loop campus, Beatrix is bringing attention to healthy dining in a way that is tastier than ever before.

30 Artisan Vendors

A L L U N D E R O N E R O O F D I N E I N O R TA K E O U T

FOR A COMPLETE LIST OF VENDORS, EVENTS, HAPPY HOUR SPECIALS & LIVE MUSIC, VISIT CHICAGOFRENCHMARKET.COM

131 North Clinton, Chicago (Between Randolph and Washington)

Monday – Friday 7:00 a.m. – 7:30 p.m.

Saturday 8:30 a.m. – 5:30 p.m. Sunday closed.

www.diningout.com

57

1

2

1. 3 GREENS MARKET {354 West Hubbard Street, 312.888.9195; 3greensmarket.com} Eat green, be green! That’s the motto at 3 Green Market. Here, you’ll find an array of lettuces, toppings, and dressings to build the salad of your dreams. The 3 Greens Market team prides themselves on sourcing quality and tasty items loaded with health benefits. Pair your epic salad with freshly squeezed juices, each of which has a specific mission for the body.

2. TEXAS DE BRAZIL {210 East Upper Illinois Street; 312.595.0913; texasdebrazil.com}

HOLIDAY HEALTH BOOST

SCRUMPTIOUS SALADS Top-notch salad bars to offset the holiday bloat

With approximately 50 different items available, Texas de Brazil’s sprawling salad area has something for every palate. In addition to classic salad fixings, grilled vegetables, imported cheeses, and traditional Brazilian items are on offer.

Keeping allergy sensitivities and dietary restrictions in mind, 80-percent of Texas de Brazil’s menu is gluten-free.

3. BEATRIX MARKET {multiple locations; beatrixrestaurants.com} The self-serve salad bar offers seasonal greens, grains, and sprouts with options including grilled romaine, micro celery, and sunflower sprouts.

3

Top your greens with housemade dressings, such as Carrot Ginger and Lime Cilantro. Beatrix Market also features hot food bars, rotating chef-prepared salads, sandwiches, and snacks, as well as premium nut and chocolate offerings.

4. THE GODDESS AND GROCER {multiple locations; goddessandgrocer.com} With goddess in its name, you know this grocer is anything but average. In fact, the salad bar will make you swoon. Running the gamut are colorful toppings, housemade dressings, and premade salads like The Goddess Shockingly Good Kale Salad. The Grocer even runs Goddess Greens—an annual social media contest where one lucky customer wins free salad for a full year by submitting a picture of their delicious and unique creation.

5. NEXT OF KIN CAFÉ 4

5

{625 Davis Street, Evanston; 847.868.8943; nextofkinship.com} With a spread of ingredients from Evanston Farmers’ Market and other local growers, there are so many ways to take your salad to the next level at Next of Kin Café. Don’t forget to peruse the self-serve hot bar with hearthroasted veggies, made-to-order sandwiches and tacos, and a beverage program full of healthful sips. Now open for breakfast, breakfast burritos,

Public House 58

egg sandwiches, and warm street waffles are also available.

www.diningout.com

59

THEIR RECIPES, YOUR KITCHEN

HERBED DINNER ROLLS

FROM ELLEN KING CO-FOUNDER OF HEWN makes 12 rolls

A must-have for anyone who loves to bake, Ellen King, co-founder of Hewn, introduces “Heritage Baking,” a cookbook with go-to recipes for one-of-a-kind rolls, scones, muffins, coffee cakes, cookies, brownies, and more. With fall having freshly arrived, and winter on its heels, the staff at Hewn recommends the cookbook’s Herbed Dinner Rolls to bring a little festivity to any meal. For an easy alternative to a traditional roll, King adds herbs to the dough and brushes the rolls with rosemary-infused butter, perfect for holiday meals and for filling your home with the warm, comforting smell of rosemary. This recipe was reprinted from “Heritage Baking” by Ellen King with permission by Chronicle Books, 2018.

Ingredients

create skin tension. Coat a 10-inch cake

Dough: 3-1/2 c sifted heritage flour*

ing spray. Place the balls in the pan or

1/4 c sugar

skillet, spacing them about 1/4-inch apart.

1 tsp fine sea salt

They should fit snugly into the pan and

1-1/2 tsp instant yeast

will bake into each other; you can tear or

1 large egg 1/2 c water 1/2 c milk 1/2 c unsalted butter, cubed 1 tsp fresh rosemary, chopped

ly with plastic wrap and let sit in a warmer part of your kitchen for one hour to proof.

Don’t let the plastic wrap touch the dough or it will stick when you remove it. Preheat the oven to 350 degrees. Bake for 24 minutes, rotating the pan halfway through

Rosemary Butter: 1 rosemary sprig

baking, until golden brown. Remove the

1/4 c unsalted butter

brush with the rosemary-infused melted

rolls from the oven and, while still hot, butter.

For rolls: In a stand mixer with a dough

For

hook, combine the flour, sugar, salt, and

microwavable bowl or a small saucepan

yeast. Mix on low speed to combine. Con-

on low heat, add rosemary sprig and

tinue running the mixer at low speed and

butter. Remove once butter is melted.

add egg, water, and milk. Slowly add a

To serve: Let rolls cool for 10 minutes and

few cubes of butter until all of it is in-

Photo by John Lee

slice them apart after baking. Cover loose-

1 tsp fresh thyme, chopped

Method

60

pan or a 10-inch cast-iron skillet with cook-

rosemary

butter:

In

a

small

serve warm. Or, cool completely, cover

corporated. Fold in the chopped rosemary

with plastic wrap, and serve the next day.

and thyme. Remove the dough from the

The rolls can be frozen for up to three

bowl and gently knead with your hands

months in a resealable plastic bag or an

for about one minute. Return the dough

airtight container. Rewarm frozen rolls in

to the bowl, cover with plastic wrap, and

the oven at 350 degrees for 10 minutes.

let sit for 45 minutes. Take the dough out

Brush the tops with about 1 teaspoon

of the bowl and divide into 12 equal balls.

butter each while warm, and serve. Once

Take each ball, placing in the palm of your

the rolls are reheated, they are best eaten

hand, and round them on the counter to

that day.

*Heritage flour can be found at local farmers markets, online, and in bakeries like Hewn

AVOCADO TOAST

FROM EXECUTIVE CHEF DAN HARRIS OF ELLA ELLI serves 2-4 people

Ingredients Toast: 3/4-inch slice of sourdough ciabatta 1 Tbsp extra virgin olive oil 1/2 avocado 1 tsp fresh lemon juice 1/4 tsp crushed red chili flakes 1/4 tsp kosher salt 1 poached egg 1/4 tsp parsley, medium chopped 1 tsp everything bagel seasoning pinch of salt Everything Bagel Seasoning: 3 Tbsp kosher salt 1/4 c garlic, dried and minced 1/4 c onion, dried and minced 1/2 c poppy seeds 1/2 c toasted white sesame seeds

Method For everything bagel seasoning: Combine all ingredients in a bowl and mix until evenly distributed. This will give you about 2 cups seasoning, which is good for 12-15 avocado toasts. (Store extra seasoning in an airtight container for future use.)

For toast: Drizzle ciabatta bread with olive oil and place on a sizzle platter, then toast in oven until golden. Combine avocado, lemon juice, salt, and red chili flakes in a bowl. Mix with a fork, mashing the avocado to a 50/50 smooth to chunky consistency. Spread the avocado mixture edge to edge on the sourdough bread. Place poached egg in the center of the avocado toast.

Sprinkle parsley and kosher salt over the egg. Sprinkle the bagel seasoning from edge to edge over the whole slice of toast.

To serve: Place on a small warm plate and serve.

SPIEDINO DI MOZZARELLA AU GRATIN

FROM EXECUTIVE CHEF/OWNER RICCARDO MICHI OF RICCARDO TRATTORIA serves 4 people

Ingredients 2 large skewers 6 slices white bread 6 Roma tomatoes 6 slices mozzarella, thickly sliced 2 slices prosciutto 2 slices mozzarella, thinly sliced 1 Tbsp butter, melted 2 sage leaves black pepper to taste Parmesan to taste

Method Toast bread and remove crusts. Cut each slice into quarters. Cut mozzarella slices and Roma tomatoes into quarters. Skewer a mozzarella quarter, a tomato quarter, and a bread quarter. Repeat until all quarters are on the skewers. Place skewers on a baking sheet. Layer thinly sliced mozzarella on top of skewers and sprinkle with Parmesan, then bake for eight minutes at 400 degrees. Sauté sage leaves in butter until crispy. Top skewers with prosciutto and then pour the brown butter and sage on top. Sprinkle with black pepper and serve.

www.diningout.com

61

SIPS SEASON FO R T HE

LOT NO. 40 CHICAG O-STYL E SO UR FROM DJ DODD AT BROKEN SHAKER In a shaker, combine 2 ounces Lot No. 40 Rye whisky, 1 ounce freshly squeezed lemon juice, and 3/4 ounce ginger-honey cordial*. For a bitter punch, add 1/2 ounce Italian Amaro. Add ice and shake vigorously.

Strain over ice, and top with a robust and dry cabernet sauvignon. Garnish with lemon, mint, and a heavy dusting of nutmeg. *For ginger-honey cordial: Blend 1 cup chopped ginger with a dash of cardamom and honey syrup. Strain and save.

Tasting notes: A riff on a New York sour, this cocktail features sweet ginger spice on the front and a cooling tart finish. The addition of the red wine float serves to cut through the bitter sweetness as you drink it down. *Lot No. 40 is a simple, authentic, and unique 100-percent single pot still rye whisky. Ready for mixing or prime for straight sipping, this full-bodied whisky is incredibly versatile.

PRETTY WOM AN FROM ENSO SUSHI & BAR In a shaker, combine 2 ounces spiced rum, 1/2 ounce St-Germain, 1 ounce cinnamon-plum tea syrup*, 3/4 ounce lime juice, and 3 dashes orange bitters. Shake and strain over ice into a wine glass. Gently squeeze an orange peel over the glass to release citrus oil.

Brush the peeled side along the rim of the glass.

Garnish with the orange peel and edible flowers. Serve with a straw cut to 2/3 length.

Broken Shaker 62

*For cinnamon-plum syrup: Boil 1-1/2 cups water. Add 4 tablespoons Rishi Tea Cinnamon-Plum and stir in 1 cup granulated sugar. Refrigerate overnight to infuse.

Photo by Grant Kessler Photography

B RE A K FAST IN CHA I TO W N

FROM BERNIE’S LUNCH & SUPPER In a shaker, combine 1-1/2 ounces Don Q Añejo rum, 1/2 ounce Oloroso Sherry, 1/2 ounce Mandarine Napoleon, 1/2 ounce steel cut oat orgeat, 1/2 ounce Masala chai demerara, and 3/4 ounce lemon juice. Shake well and strain into a cocktail glass. Garnish with a cinnamon stick and edible flowers.

THE Z FROM Z BAR AT THE PENINSULA CHICAGO In a shaker, muddle 4 cucumber slices, 1 sprig of mint, and 1/2 ounce simple syrup. Add 2 ounces Koval gin and 3/4 ounce lime juice. Shake well and double strain into a chilled peacock glass. Garnish with mint and cucumber wheels.

2119 North Clark Street ● 773.549.0038 riccardotrattoria.com www.diningout.com

63

WEST COAST DINING

Pacific Standard Time Photo by Brian Willette

64

M I D W E S T R E S TA U R A N T S T H AT C E L E B R AT E THE LEFT COAST

HEADING INTO THE

L AT T E R PA R T O F T H E

Photo by Paul Strabbing

BY JE N N IF ER OLV ERA

BLVD

YEAR, ONE THING IS F O R C E R TA I N : W E ’ L L

SPEND MONTHS CHASING T H E S U N - D R E N C H E D, BALMINESS OF SUMMER. F O R T U N A T E LY, A HANDFUL OF CHICAGO R E S TA U R A N T S H E L P K E E P THE SPIRIT ALIVE WITH W E S T C O A S T- I N S P I R E D E N V I R O N S A N D L E F T- O F M I D W E S T FA R E .

BLVD

{817 West Lake Street.; 312.526.3116; blvdchicago.com} This modern American restaurant draws inspiration from Hollywood’s iconic Sunset Boulevard strip, circa 1950. That translates to Art Deco and Hollywood Regency era-details (think clean lines, geometric shapes, and modern-meets-throwback fixtures), offset by contemporary, locally-sourced fare, creative cocktails, and music. On plate, expect globally-inspired, modern American dishes, including King Crab & Avocado Toast with green papaya salad, watermelon radish, and opal basil and the Cavatelli with rabbit confit, harissa, Moroccan olives, escabeche, spiced pepitas, and garden herbs. You’ll also find decadent options fit for Hollywood movie stars, like the caviar service.

Before the check arrives in a vintage gold cigarette case, remember to order dessert—namely the Mini Malt Milkshakes, served in vintage glass milk jugs nestled into an old-school milk jug carrier.

Tomatoes atop housemade bread, score Ahi Tuna and Watermelon Tostadas, or settle on Baja Shrimp Ceviche to start, carry on with a selection of West Coast-inspired main courses— including pastas and wood-grilled fish tacos—or the excellent burger served on the best English muffin you’ll ever encounter. Still, what really makes this place stand out is the bakery counter; the enormous Rice Crispy Chocolate Chip cookie is out of this world.

Summer House Santa Monica

SUMMER HOUSE SANTA MONICA

{1954 North Halsted Street; 773.634.4100; summerhousesm.com} Everything about this Lincoln Park darling screams Southern California—from the bright and airy setting and the retractable glass ceiling to the market-driven approach and the curated California and Pacific North Coast wine list. Then there’s the ever-present countdown to summer—a must when the January doldrums set in. Whether you start with the Local Burrata and Marinated

www.diningout.com

65

Pacific Standard Time

PACIFIC STANDARD TIME

{141 West Erie Street; 312.736.1778; pstchicago.com} With a name like PST, you know this place means business when it comes to California-style cuisine. The entire concept, from the interior décor to the menu, pays homage to West Coast living. Guests are transported to a wonderland full of modern lines, neutral tones, and plenty of windows that allow natural light to pour in.

The menu, crafted by Chef/Co-Owner Erling WuBower, features all the fresh pickings you’d find from Cali’s rich bounty. Take for instance, seafood.

The restaurant gets most of its seafood from Monterey, California, creating fresh and flavorpacked items like The Black Cod with fennel purée and marinated mushroom and jalapeño. Having grown up in Chicago, but having spent a lot of time in California cooking with his mom, WuBower developed an appreciation for California cuisine—food inspired by diverse flavors and amazing ingredients—and wanted to bring that approach back home to Chicago.

PRESIDIO

{1749 North Damen Avenue; 773.697.3315; presidiochicago.com} Brimming with natural details—reclaimed barn 66

wood, original exposed brick, and industrial elements—this loft-like Bucktown spot channels the Bay Area to honor the owners’ family who lives there. The upscale-meets-approachable food and beverage menus are inspired by the seasons, with produce hailing from around the Great Lakes region. Try the Pork Croquettes with fermented fennel, coriander-tofu mayo, and spicy sesame crunch and Roast Chicken with dirty farro, spinach, green beans, tomatoes, spiced dates, and hazelnut pesto. For dessert? Buttermilk Crème Fraîche Panna Cotta with strawberry-rhubarb jam and a honey tuile. This sweet treat is best paired with the Rack and Riddle Sparkling Rosé, which hails from North Coast, California.

ABA

{302 North Green Street; 773.645.1400; abarestaurantchicago.com} Native to the southern edge of California, Chef CJ Jacobson grew up surrounded by strawberry fields, orange trees, and the ocean’s salty breezes.

Hoping to bring an unparalleled taste of the West Coast to Chicago diners, he introduced Aba to the Fulton Market District. Dishes like the HarissaCrusted Halibut and the Avocado & Fava Bean Spread spotlight the fresh, bright, and herbaceous flavors that Jacobson attributes to West Coast

Aba

Photo by Jeff Marini

Presidio

Photo by Christina Slaton

Aba

Photo by Brian Willette

Photo by DLM Photography

Presidio

cuisine. With a sharp focus on raw and cooked proteins, Aba delivers light, clean, and healthy Mediterranean-inspired courses that will take guests right back to chef’s California roots.

LEFT COAST

{multiple locations; leftcoastfood.com} Letting the outside in through wide, open doors and ample natural light, fast-casual Left Coast exudes California cool with mosaic tiles, green walls, and wooden tables. Creative grain bowls are on the menu, like the Farro and Away with farro, roasted broccoli, roasted tomatoes, kale, spinach, basil pesto, roasted pine nuts, and Parmesan cheese. Then there’s the Gochujangspiked K-Town, made with brown rice, kimchi, nori, and a seven-minute egg. Smoothies continue the seaside theme. Case in point: the Just Beet It—a sippable blend of strawberry, apple, banana, OJ, dates, beet juice powder, and camu camu.

You’ll also find a lineup of latte drinks and ondraft kombucha. Left Coast is a piece of Venice Beach right within the city.

BALLAST POINT BREWERY

{212 North Green Street; 312.243.9570; ballastpoint.com} Run by a brewery that began in San Diego, California, this inviting, exposed brick tasting

Ballast Point Brewery

room and rooftop patio features a West Coast meets West Loop vibe, complete with nautical touches, wooden bars, and tap handle walls. On the menu, look for brew-spiked, gastropub-type fare—including a West Coast Griddle Burger with “wonder sauce”; a Pastrami Brisket Sandwich with California Amber beer mustard and Sculpin beer cheese; and California Kölsch-battered, Bajastyle Fish Tacos. As a nod to its West Coast roots, Ballast Point Tasting Rooms nationwide (this one included) host IPA days in August; summertime Sours of the Wench Day (when 15 variations of its iconic beer are on offer); and December’s Victory at Sea Day, when the staff dresses in skeleton garb and pours 15 takes on the brand’s Victory at Sea Imperial Porter.

Ballast Point Brewery

IT ALL STARTS WITH LOCAL WHEAT Find more than 45 recipes for breads, muffins, scones, cookies and other treats in Heritage Baking, available October 2018.

FROM THE BELOVED CHICAGOLAND BAKERY

CHRONICLEBOOKS.COM

www.diningout.com

67

Owner Joshua Millman 68

IT’S IN THEIR NAME:

PASSION

HOUSE COFFEE ROASTERS

COFFEE with HEART

JOSHUA MILLMAN’S PASSION FOR COFFEE STARTED LONG BEFORE COFFEE CULTURE WAS A THING. Twenty years ago, he was a high schooler who greatly admired the Beat Generation.

“I saw how coffee shops were always home to discussions about life and pushing boundaries, and I fell in love with that atmosphere,” he admits. Throughout high school and college, Millman worked as a barista. After graduating from Colorado State University, he moved to California to help open and run a cafe in downtown San Diego. Millman returned home to Chicago, after being away for a decade, on a mission: to bring coffee drinkers a company that highlights the product and the people behind it. In 2011, he founded Passion House to bring that vision to life.

See what this coffee mogul has to say about his purpose and passion-driven company.

DiningOut: Brief us on Passion House’s philosophy.

Joshua Millman: Our philosophy is simple: build a bridge between coffee farmers and enthusiasts through our shared passion for this delicious little seed we call coffee. At Passion House, we focus on delivering a world-class customer experience that is authentic, intentional, thoughtful, and welcoming for all.

Photos by Belen Aquino and Lindsay Campbell

How is Passion House a purpose-driven company?

At Passion House we are always looking to make a positive impact on the people involved in the production and consumption of coffee. We choose to work with coffee farmers who are committed to sustainably growing the best possible coffee beans, aiming to do justice to their work by skillfully roasting and carefully brewing their coffee. We have also established partnerships with select organizations focused on causes we care deeply about. Our relationship with Veteran Roasters—a local company that employs at-risk veterans to sell great coffee— allows us to help those who have served to build a successful career in coffee. We have collaborated on limited-edition coffee blends with Big Green, a nonprofit that plants educational gardens in schools around the country, and Equality Illinois, an LGBTQ rights advocacy group.

Unpack the ‘crop to cup’ mentality that Passion House lives by.

Understanding and embracing seasonality is integral to producing great coffee. Each coffee region has a different peak period for growing and harvesting coffee. We work tirelessly to source the freshest coffees from around the world, partnering with a carefully chosen group of farmers and importers who share the same ethos. The seasonality and constantly changing nature of coffee means that we

www.diningout.com

69

Photos by Belen Aquino and Lindsay Campbell

are always trying find the best beans to share with

Why is it important to you to foster meaningful

as well as some special beans we’ll be sourcing

our customers. We are in close contact with our

relationships with your purveyors?

for the holiday season. I can’t share too much

coffee partners around the globe, sharing ideas

Coffee production is filled with challenges that are

at this time, but stay tuned to our social media

on how to drive quality forward and navigate the

difficult to overcome without the help of the right

(@passionhousecoffee)

complicated business of coffee production. We

partner. Understanding how to deal with changing

newsletter on our website to hear the news!

are very proud of the relationships we have built

climates and a complex global marketplace is no

in numerous countries, from Papua New Guinea

What do you love most about being a part of the

easy task, and we need to have close relationships

Passion House family?

with our purveyors to tackle that important task

The best part for me is watching everyone here

together.

grow. We just sent our warehouse manager to

Before releasing coffees to our customers, we

What plans do you have for the holiday?

visit coffee farms in Colombia; it was her first time

roast numerous test batches to ensure we can

We have some big plans for the holidays and

highlight everything each coffee has to offer. Only

our future! I am very excited about the coming

when we are satisfied do we choose to share

revamp of our website, new coffee packaging, and

these freshly roasted beans with the world!

a second location (which we will annouce soon),

to Costa Rica to Ecuador. We rely on our decades of experience roasting coffee to help us find the best roast profile to help each coffee shine.

or

sign

for

our

seeing the farms in person. Being able to foster growth and provide meaningful experiences like that motivates me to keep pushing us forward.

–Interviewed by Elizabeth Liberatore

2700 WEST CHICAGO AVENUE | CHICAGO, IL 60622 HUMBOLT PARK 773-661-9577 | HERITAGE-CHICAGO.COM

70

up

THIS OCTOBER, DINE OUT TO MAKE A DIFFERENCE. 20 EAST

DEVEREAUX

LAND & KITCHEN

SIENA TAVERN

7TH INNING STRETCH

DISOTTO

LAWRY’S PRIME RIB

SOMERSET

80 PROOF

DOVE’S LUNCHONETTE

LE COLONIAL

SOUTH BRANCH

ABA

DUCK DUCK GOAT

LITTLE GOAT

SPA@THEWIT

AVEC

EMA

MITY NICE BAR & GRILL

STAN’S DONUTS

BALENA

FEDERALES

MOMOTARO

STATE & LAKE

BAR SIENA

FIRECAKES

MOTEL BAR

SWEETWATER

BARRIO

FOODLIFE

NICKSON’S EATERY

SWIFT & SONS

BASIL LEAF CAFÉ

FRANCESCA’S RESTAURANTS

NICO OSTERIA

SWIRLZ CUPCAKES

BEATRIX

FREMONT

NONNINA

TANTA

BELLEMORE

GASLIGHT

OLD TOWN POUR HOUSE

TERZO PIANO

BENCHMARK

GEMINI

PACIFIC STANDARD TIME

THE BOUNDARY

BIGSTAR

GIRL & THE GOAT

PICCOLO SOGNO

THE IZAKAYA

BLACKBIRD

GT FISH & OYSTER

PORTER KITCHEN

THE J. PARKER

BLUEGRASS

GT PRIME

PRIME & PROVISION

THE PUBLICAN

BOKA

HARRY CARAY’S

PUBLIC HOUSE

THE VIOLET HOUR

BOMBOBAR

HIGHLINE

PUBLICAN ANKER

TORALI

BRICKHOUSE

HI-POINT

PUBLICAN QUALITY MEATS

TUSCANY

BURRITO BEACH

HUB51

RANALLI’S

WALTON STREET

CAFÉ SPIAGGIA

HOLY MACKERAL!

RIVA CRAB HOUSE

WEBER GRILL

CARMINE’S

IL PORCELLINO

RIVER ROAST

WESTEND

CITY WORKS

JAKE MELNICK’S CORNER

RL RESTAURANT

WOW BAO

CLUB LUCKY

TAP

ROOF

CODA DI VOLPE

KIRKWOOD

ROSEBUD RESTAURANTS

DAVANTI ENOTECA

LA BODEGA DEL BARRIO

SIDEBAR GRILLE

www.diningout.com PLEASE VISIT LYNNSAGEFOUNDATION.ORG FOR MORE INFORMATION.

71

THE CHEFS (AND SOMMELIER) OF

TERRACE 16 This past June, two-Michelin starred restaurant, Sixteen, ended its 10-year run. In its place on the 16th floor shines a new gem— Terrace 16. Celebrating the bounty of the Earth, dishes at Terrace 16 incorporate a bevy of vegetables and herbs grown on-site. The new concept may be more approachable than its predecessor, but Terrace 16 exudes the same high-quality experience fueled by vibrant flavors and genuine hospitality. In order to encompass the entirety of this venture, read on to learn more about the Michelinstarred executive chef, pastry chef, and sommelier.

NICK DOSTAL, EXECUTIVE CHEF DiningOut: When did you realize you had a passion for cooking?

My childhood was centered in my family’s kitchen. My mom always had dinner on the table. However, she would often have to work late, so she’d teach my sister and I how to get cooking projects started. We also had a garden in the backyard, so from an early age, gardento-table cooking was a thing. When it came time to figure out what I wanted to be when I grew up, I thought I already knew the answer. I enrolled in summer cooking classes to see if the chef life was something I really wanted. After the first few days, there was no question.

You’ve held esteemed positions at a number of Michelin-rated restaurants, including Quince in San Francisco and Grace. What are the keys to receiving Michelin-star status?

There are a lot of components to achieving Michelin stars: consistency, environment, creativity, execution, service, etc. If I had to sum it up, Michelin is looking for a chef to have his/her own style; something you can’t get anywhere else and that is truly unique.

As executive chef of Sixteen in 2017, you maintained the two-star Michelin status of the restaurant. How were you able to accomplish this feat?

The biggest thing: trusting myself and my vision. I also recognized that the restaurant as a whole had to earn those stars. I was very lucky to have a template and an amazing space and staff. I also knew that if I simply continued doing the same style of food as my predecessor, I would inevitably fail. I brought in a new front of house manager, Adam Stark, who came from a Michelin-starred past. Having an amazing and knowledgeable sommelier (Parag Lalit) and a talented pastry chef (Evan Sheridan, at the time) helped a lot too.

What are some offerings guests can find on the Terrace 16 menu?

We wanted to keep the same food philosophies as Sixteen, but make everything more approachable. Guests can expect light and fresh vegetable offerings, such as our Sourdough Garden Toast with sweet peas, charred scallions, and herbs from our Terrace garden. Guests can also indulge in the 32-ounce Rib-Eye Steak with frites or Grilled Oysters with pork fat and rosemary. Our menu changes with the seasons, so diners always have something new to look forward to.

72

JARED BACHELLER, EXECUTIVE PASTRY CHEF DiningOut: With your tenured career—including training at Boston’s L’Espalier and a stage at

JARED BACHELLER, EXECUTIVE PASTRY CHEF

PARAG LALIT, SOMMELIER Photo by Neil Burger

NICK DOSTAL, EXECUTIVE CHEF

Noma in Denmark—what drew you to Terrace 16?

I became interested in Terrace 16 after seeing Chef Nick’s work at Sixteen and experiencing the service first hand.

What do you want guests to experience when they order your desserts?

My desserts are fun, approachable, and tasty.

We have a classic Soufflé for chocolate lovers and S’mores for the Table as a nostalgic How do you handle food waste at Terrace 16?

Where I source my food is very important to me; I get as much as possible from farms. I utilize a variety of techniques to ensure that no product goes to waste by way of jamming and pickling.

PARAG LALIT, SOMMELIER You’ve curated wine lists for multiple restaurants in various parts of the world. How did you begin to craft a wine list here?

I began by making an eclectic wine list that speaks to a large range of guests, allowing for a more approachable window into the world of wine. We feature just over a 1,000 labels which represent 18 countries and a wide range of price points.

Are you featuring any rare varietals?

While we may not have a ‘rare’ grape on our list, we definitely offer a depth of vintage wines. Sancerre vintages go back to 1985, while California and Bordeaux reds go all the way back to 1959. We also serve Madeira from 1879 by the glass for $300 a pour.

—Interviewed by Morgan Carter 74

Photo by Neil Burger

throwback.

HEALTHY, CHEF-CRAFTED MEALS DELIVERED ON-DEMAND

EATIN G WE L L M A D E E A SY Eat Purely is a new food concept that combines Chicago’s best culinary talent with high-quality natural ingredients and rotating daily menus, all delivered straight to your door with the tap of a button.

FIRST MEAL FREE

WITH CODE DININGOUT www.diningout.com

75

OLD TOWN

Two Lights Seafood & Oyster

76

NEW and CLASSIC happenings in this HISTORIC district

BY MATT KIROUAC

I

n spite of its proximity to downtown Chicago and iconic institutions like Second City, Old Town still feels like a charming hamlet in the heart of the big city. In recent years, however, the neighborhood has seen an influx of ingenuity and development that’s helped bolster its reputation as one of Chicago’s most destination-worthy alcoves. The Wells Street corridor has long been an action-packed artery lined with independent businesses and comedy clubs, but the evolving population and energy of the neighborhood has helped diversify its offerings to include some of the city’s best restaurants and bars. The uptick in new businesses, coupled with the timeworn charm of Old Town’s most enduring establishments, goes to show that this is one neighborhood that can thrive on both the old and the new. From bustling taco pubs to iconic sushi spots, here’s a taste of what makes Old Town so alluring.

TWO L I GH TS SE AF O O D & OYSTE R {227 West North Avenue; 312.929.3091; twolightschicago.com} The consummate hospitality pros behind River North’s beloved Tortoise Supper Club have done it again, branching out to Old Town with this nautically-inspired gem. While the warmth and homeyness of its predecessor are palpable at Two Lights Seafood & Oyster, the sunny design is a far cry from the supper club vibe. Instead, husband-wife owners Keene and Megan Addington draw upon their summer memories of the Maine coast to curate a restaurant that’s fresh, vibrant, and beachy, brimming with oysters, crisp cocktails, and pristine seafood, all served in a space that is reminiscent of an elegant oceanside cottage.

KAM E H ACH I {1531 North Wells Street; 312.664.3663; kamehachi.com} A true sign of Old Town’s long-simmering cultural melting pot, Kamehachi has risen to legend status as one of Chicago’s pioneering sushi restaurants.

When the family-owned venture debuted in 1967, the city’s seafood scene was nowhere near as prominent as it is today, and sushi in particular was seen as especially exotic. Marion Konishi first opened the restaurant near Second

City, and it quickly garnered praise from nearby residents and visitors alike. Now owned by Sharon Perazzoli and Giulia Sindler, and located further south on Wells Street, the restaurant maintains its legacy and fan following as an Old Town institution. “Kamehachi has a long history in Old Town as a three-generation Japanese family-owned business,” Sindler says. “Kamehachi’s specialty is sushi as an art form, not just a trend.

We honor the traditions of Japanese food, both where it began and how it continues today.”

Favorite thing about Old Town: “My family has lived and worked in this neighborhood since the 1960s,” Sindler adds. “Though it has developed into a modern community, I have always loved the artistic counter-culture history of the neighborhood.”

B RO K E N E N GL I SH TACO PU B {1400 North Wells Street; 312.951.7667; tacopub.com} Since opening outposts in the Loop and Lincoln Park, Broken English Taco Pub has cemented itself as one of Chicago’s quintessential neighborhood venues. So naturally, Old Town made perfect sense for its next expansion.

The colorful, artsy eatery and bar brings something new to Old Town in the form of contemporary tacos, crafty

www.diningout.com

77

Broken English Taco Pub

1959 Kitchen & Bar

Kamehachi

TO P O G I G I O

NOOKIES

{1516 North Wells Street;

{1746 North Wells Street;

What you may not know about

312.266.9355; topogigiochicago.com}

312.337.2454; nookieschicago.com}

Old Town: “Old Town is so close

Some of Chicago’s most iconic,

In a city teeming with new, trendy

to North Avenue Beach. Broken

homey Italian restaurants reside

restaurants, it’s a breath of fresh air

English Taco Pub is the perfect

in Old Town, such as this Wells

to sit down at a neighborhood diner

place to come after a long day

Street staple. Blending a thoughtful

like Nookies that has withstood the

in the sun to cool down with a

approach

c

test of time. The restaurant first

handcrafted cocktail or our locally-

ookery and a seasoned service staff

emerged as Nookies Snack Shop in

sourced gelato topped with a

that has been with the restaurant

1973, with a classic Americana motif

sweet cinnamon sugar churro.”

since its debut in 1988, Topo Gigio

that earned it instant cred among

1959 K I TCH E N & BA R

—Melina Ferraro, sales manager

is undoubtedly an Old Town gem.

locals. Now with an abbreviated

{230 West North Avenue;

and

“Topo Gigio has had the same head

name, Nookies maintains that same

312.337.3992; secondcity.

chef for over 25 years,” says Tom

heartwarming ambience and is still

com/1959}

Reda, who owns the restaurant

an Old Town fixture for those in need

Located within the hallowed walls of

with his brother Frank. “Even our

of some classic comfort. The original

Second City, the most iconic comedy

line cooks have all been with the

restaurant came courtesy of Greece

restaurant for at least 10 years,

native Spiros Alexopoulos and Ralph

while the lead cooks have been here

Fisher. Due to increased customer

for over 15.”

demand and long lines, the snack

margaritas, sangrias, and other Mexican mainstays.

special

events

coordinator

TH E O PT IMA {1252 North Wells Street; 312.778.7111; theoptimachicago.com} Music fuels the scene at this newcomer, which brings a high-energy atmosphere to a neighborhood that increasingly proves itself as one

with

scratch-made

shop expanded and evolved into the

Corners, 80 Proof offers guests a unique

dining-to-nightlife

experi-

ence under one stylish roof. The hip haunt represents a dynamic progression in terms of Old Town’s long-standing culture, thanks to its cocktail program, modern design, live entertainment, and shareable bar bites, including Tuna Poke and Sunflower Seed Labneh Toast.

institution in the country, 1959 Kitchen & Bar is the perfect spot for dinner and a show. Bedecked with a retro motif and clamorous publife atmosphere that pays homage

of Chicago’s most exciting destina-

Favorite thing about Old Town:

tions. Thanks to its emphasis on

“What’s great about Old Town is

music, The Optima is a crowd-pleas-

that it’s a combination of an authentic

ing catchall for a night on the town.

Chicago-style neighborhood with long-

The menu isn’t too shabby either,

term residents and regular customers,

running the gamut of modern Ameri-

as well as a pleasure destination

80 PRO O F

can comfort foods from chicken club

with long-standing well-known busi-

{1500 North Wells Street;

Look for burgers, pretzels, and fried

sandwiches and meatloaf to guaca-

nesses such as Second City improv

773.966.0404; 80proofchi.com}

chicken alongside craft beer and

mole and Peanut Butter Pie.

club and Zanies,” Reda says.

Courtesy of Chicago’s prolific Four

killer cocktails.

78

Nookies that customers know and love today. Over the years, it has stood out as a beacon of Old Town’s penchant for preservation.

to Second City’s storied history, this restaurant and watering hole takes a “something for everyone” approach and elevates it with food made from local, seasonal, and sustainable ingredients as much as possible.

www.diningout.com

79

THE OLD TOWN MERCHANTS & RESIDENTS ASSOCIATION SPEAKS OUT WITH ALL THE HUSTLE, BUSTLE, AND NEW DEVELOPMENTS TAKING PLACE IN OLD TOWN, WE TURNED TO THE OLD TOWN MERCHANTS & RESIDENTS ASSOCIATION TO HELP BREAK IT ALL DOWN. EXECUTIVE DIRECTOR IAN M. TOBIN AND ASSOCIATE DIRECTOR MARY MCMAHON SHARE THEIR INSIGHTS INTO ONE OF CHICAGO’S MOST EXCITING NEIGHBORHOODS.

of restaurants. Our community

Avenue with seafood and oysters.

is proud of the history that has

We are also excited to see what

made Old Town the cultural

The Fifty/50 Restaurant Group

destination that it is. We continue

has planned for its new Roots

to incorporate that identity into

location at Piper’s Alley on Wells

every change our neighborhood

Street.

DiningOut: Tell us more

with our membership to host a variety of events ranging from our holiday programming to professional workshops and community socials.

experiences.

What can you tell us about the changes that Old Town is experiencing?

Ian M. Tobin: Old Town is one of the hottest neighborhoods on the north side of Chicago.

With growth in real estate near downtown and Chicago’s record tourism numbers in recent years, Old Town continues to be in the spotlight. With our neighborhood located just outside of the downtown core, we are a trendy destination for theater-goers and those looking for a wide variety

continues to attract new

about your association, its members, and your role in the neighborhood?

Mary McMahon: We have a variety of different members in our organization ranging from long-time business owners to new neighborhood residents. Our membership is the core of our organization, and their support for the neighborhood can be seen through the growth of the community and organization as a whole. We often work with our members on a variety of initiatives to ensure that Old Town is existing at its greatest potential. As the associate director, my role is to engage

80

Where do you see Old Town going

Are there any developments

in the years to come?

taking place that you're

Tobin: The Old Town

particularly excited about?

neighborhood has always been a

Tobin: Every year, Old Town

destination for arts, culture, and

restaurants to Wells Street and North Avenue. We are constantly adding to this great mix of businesses that make us such a popular dining scene in Chicago.

Last winter, Small Cheval opened on Wells Street bringing their

entertainment. The future of Old Town will continue to be colored in that theme. We are very excited to watch Old Town attract new and exciting restaurants and other businesses that add to the spirit of the neighborhood.

delicious burgers and fries to one

McMahon: Old Town will

of our neighborhood’s biggest

continue to grow as a destination

outdoor patios. The Optima came

neighborhood for people to enjoy

onto the street this past spring,

amazing food, see history before

bringing modern American food

their eyes, and witness some of

and craft cocktails. This summer,

the best talent Chicago has to

Two Lights joined us on North

offer at one of our many theaters.

www.diningout.com

81

RESTAURANTS ARE THE NEW

REMOTE OFFICE

BY M ORGA N CA RTE R , P E YTON G A R C IA , A N D E L I ZABE T H L I BE R ATO R E

When working remotely, the “at home” part is purely optional. That’s why so many places that double as office spaces have popped onto the scene—to cater to the modern, remote worker. Whether you take inspiration from a quiet, distraction-free setting or thrive amid a bustle of activity, there are plenty of locales that let you get out while (successfully) addressing the tasks at hand.

Both photos Bar Moxy 82

BAR MOXY {530 North LaSalle Drive; moxychicago.com} Getting a view while working has never been easier, thanks to Bar Moxy at the new Moxy Chicago Downtown. The living room space features two large garage door-style windows that open onto Grand Avenue and LaSalle Drive. The lounge, complete with fast and free Wi-Fi, has tons of natural light and is outfitted with comfy sofas, ottomans, and outlets to keep you juiced up all day long. High-top, communal tables with barstools sit nearby for those needing a more desk-like setting.

Bookshelves filled with literature and doodads ignite inspiration for individuals hard at work in the lounge. Forgot your earbuds, phone charger, or a pen? No problem—Bar Moxy offers all these things (and more) in case you left yours at home. For important business calls or a free meditation session, take to the sound-reduced Moxy SoundOff Booth for some privacy. Fuel your hunger pangs and get your caffeine fix with the on-site Zombie Taco counter, market, and to-go window, which is open 24/7.

LIMITLESS

LIMITLESS {multiple locations; limitlesscoffee.com} With locations in the fast-paced Fulton Market District and the everbuzzing River North (and an outpost coming soon to Millenium Park), LIMITLESS thrives on hustle and bustle. Drawing in the entrepreneurial movers and shakers of Chicago, this coffee haven serves brews and teas as limitless as their drinkers, utilizing only the purest, cleanest ingredients in the world. On par with their mission to provide inspiring beverages, LIMITLESS fosters equally motivating environs, with spacious tables, private nooks, speedy WiFi, and no shortage of outlets. Got a group? Put your heads together over communal tables featuring large white boards and TVs. Stay

Plan your next event at the “top chicken wing spot in the u.s”

c e l e b r at e the

y o u r n e x t e v e n t at v i v e r e , i ta l i a n v i l l a g e W ay !

-

Stop in for happy hour or throw a party with us Featuring interactive experiences perfect for a corporate outing or social event.

TO BOOK YOUR EVENT CONTACT: NATALIEnkay@levyrestaurants.com 41 E. superior street | chicago, il 60611 | 312.266.0400 www.jakemelnicks.com |

s e m i a n d p r i vat e d i n i n g o p t i o n s ava i l a b l e

(312) 332-7005 | i v c at e r i n g 1927 @ g m a i l . c o m

w w w . i ta l i a n v i l l a g e - c h i c a g o . c o m / p r i vat e - d i n i n g

/ i ta l i a n v i l l a g e c h i c a g o 84

@ i ta l i a n v i l l a g e c h i

Photo by Anjali Pinto

Beatrix

The Goddess and Grocer

fueled and focused with a superfood menu offering smoothies, caffeinated

you’ve got a lot of work ahead of you. Surrounded by sofas and cozy chairs,

sparkling waters, classic lattes and teas, and brain-boosting toasts. Need

tuck yourself away in a corner for some serious distraction-free studying or find

some vitamin D for inspiration? The cafes are drenched in natural light from

your surge of inspiration plugged in at the coffee counter. No time for a lunch

large windows and overhead skylights, and the Wi-Fi extends its reach to

break? Order the Crispy Kale Salad or the Prime Burger right to your “desk.”

the patio, too.

THE GODDESS AND GROCER

BEATRIX

{multiple locations; goddessandgrocer.com}

{multiple locations; beatrixrestaurants.com}

With four locations around Chicagoland, The Goddess and Grocer is a

Plug in your laptop at any Beatrix location—Streeterville, River North, or Fulton

convenient workspace for the city’s busiest of bees. Early risers will revel in

Market—if only for the signature lattes and house pastries. Doling out steaming

everything from Third Wave coffee, teas from around the world, and protein-

mugs of Intelligentsia and Metric Coffee, Beatrix boasts two of Chicago’s most

packed sammies (try the Maple-Chili Bacon Sandwich) or superfood Power

famed roasters. Fuel up with crowd-pleasers like the Honey Cinnamon Latte,

Balls to help you champion the midday crash. The evening crowd—aka

the Maple Matche Latte, or the Iced Banana Joe. Looking for something with

the procrastinators—can burn the late-night oil with a fresh cup of Joe and

a little less punch? The fresh squeezed juices and wide array of teas will do

a decadent dessert (because sweets somehow taste better late at night).

the trick. Add on something sweet from the pastry case or an endurance bar if

The Bucktown location features a spacious second story outdoor patio and

P O RTS MI TH

SEAFOOD AFISHIONADOS

660 N STATE STREET CHICAGO, IL 60654 PORTSMITHCHICAGO.COM www.diningout.com

85

The Robey

rotating artwork in The Goddess Gallery. After you’ve checked off your day’s to-dos, reward your valiant efforts by sipping on a glass of wine or craft brew, alfresco-style (when weather permits).

THE LOUNGE AT THE ROBEY {2018 West North Avenue, 872.315.3050; therobey.com} Productive mornings call for a visit to The Lounge at the Robey.

Climb up to the second floor and jumpstart the day with a Grain Bowl packed full of bulgur, avocado mousse, and roasted peppers while sipping on freshly squeezed juices, organic teas by Rishi, and freshly brewed coffee. Connect to the free Wi-Fi and post up at one of the many workspace tables with individual power outlets, or stake a claim on one of the plush couches. Need space for a meeting? The Boardroom, equipped with a projector Cupitol Coffee + Eatery

and a screen, can be rented out by the day or even by the hour.

Once the work day is over, celebrate with a glass of wine and a cheese plate for only $14, offered from 5-8pm on weekdays.

CUPITOL COFFEE + EATERY {multiple locations; cupitol.com} Bakery: check. Restaurant: check. Cafe: check. Bar: check.

Operating as an all-day lounge, Cupitol is everything you need under one roof. With one location in the city and another in Evanston—walking distance from Northwestern University— Cupitol makes for a great office for both the business professional and student. Known to have a strong breakfast game, give your workflow the AM boost it needs with a fresh cup of coffee and a Spanish Omelette or a Sweet Potato Bowl.

When PM strikes, turn to the All-Day menu for a variety of

our four event spaces are inspired by one of the world’s most vibrant cultural neighborhoods. we are proud to provide urban elegance to groups both large and small.

call our private events manager or visit our website for more info jraby@tesorichicago.com | 312.294.3265 | tesorichicago.com/tesori-private-events /tesorichicago | /tesorichicago | /tesori.chicago

86

MEET

FPO

GREET

EAT

Book your holiday party and receive a 10% discount off of food and beverage (valid November 2018 – February 2019).

private event space accommodating 10 to 200 guests from corporate meetings to weddings

CHICAGO MAGNIFICENT MILE

cambriachicago.com (312) 787-6000 sales@cambriachicago.com

Dollop Coffee

Le Pain Quotidien

DOLLOP COFFEE

nibbles and sips. As soon as the sun sets, tuck into the dinner menu with items like Coffee Rubbed Wings, burgers, and salads. Get cozy on one of the indoor couches and enjoy a boozy beverage before calling it a day.

{multiple locations; dollopcoffee.com}

LE PAIN QUOTIDIEN

2005 Uptown debut. Thirteen years and a whopping 12 locations later, the

{multiple locations; lepainquotidien.com} Centrally located to a number of Chicago’s busiest hubs, including the Gold Coast, Lincoln Park, and Old Town, Le Pain Quotidien is a viable remote work option no matter where you live. Set up shop at one of the many wooden communal or individual tables. With classical music playing softly in the background, a calming day at the office is sure to be had at LPQ. Conquer those morning emails with an array of coffees or opt for the pick-me-up Ginger Turmeric shot. A midday refuel calls for the Avocado Toast with smoked salmon sprinkled with coriander and super seeds or the Ancient Grain Salad with quinoa and sorghum, dressed in a bright ginger dressing. Finished the day? Snag a few mini desserts for a job well done.

numbers speak for themselves. With each location painstakingly tailored to

Located in the heart of Lakeview, Ella Elli is a charming space full of good conversation and globally inspired cuisine.

88

Dollop Coffee has been soothing Chicago’s caffeine cravings since its

the neighborhood it’s nestled in, there is a Dollop that suits every fancy.

Curl up on big, cozy couches at the Uptown location for its classic cafe vibes, or get down to business at polished tables under 24-foot floor-toceiling windows in Streeterville. Serving mugs of house-roasted coffee, be sure to try the Dream Team espresso or the Honey Cinnamon Latte. Staying for lunch? All Dollop locations boast fresh, delicious sandwiches (think turkey with white cheddar, tomato, avocado, greens, garlic, and aïoli) and signature, house-baked pastries, like croissants, danishes, and cookies, as well as gluten-free and vegan muffins and tea cakes.

Photo by Simply by Suzy Photography

ALLIANCE BAKERY & CAFÉ

Famous For: French macarons and elegant desserts named after Alliance employees. Each dessert delicately balances flavor and texture for a culinary experience unlike anywhere else in Chicago. As the recipient of multiple cake competition awards and accolades, most recently the 2018 CARBA Regional Cake Decorating Competition, Alliance Bakery’s custom and 3D cakes bring to life any idea or special event. Chocolate and sugar sculpting is available for high-end events, combining form and function into a stunning visual centerpiece that becomes an event all its own.

Don’t miss: Alliance caters to those hurrying through their commute and in need of a hot cup

1736 West Division Street Chicago, IL 60622 773.278.0366 alliancebakery.com

of coffee as well as those looking for a comfortable space to relax in Wicker Park. The bakery also offers an indoor cafe as well as an updated outdoor patio looking out onto bustling Division Street.

Several flavors of macarons as well as many desserts and morning pastries are sure to satisfy your sweet tooth. Alliance also dishes up savory options and lunch items including sandwiches, quiche, and croissants, which provide more than enough reason to visit the quaint storefront any time of day. Owner and Executive Pastry Chef Peter Rios is a veteran of the pastry world in Chicago and the winner of numerous national and international awards in chocolate competitions. Alliance has been featured on the Food Network, the Cooking Channel, and TLC.

www.diningout.com

www.diningout.com

89

89

Photo by @howtolovecooking

ALLIANCE PATISSERIE

Famous For: Breakfast pastries, French macarons, elegant cakes, and fine pastries by renowned

Alliance Bakery and Café confectionary mastermind, Chef Peter Rios. Alliance Patisserie is a bright, modern space devoted to the art of French pastry. Stop in for a flaky butter croissant and a fresh cup of coffee, or an assortment of French and Italian espresso beverages. Try a Café Miel—a shot of espresso, steamed milk, cinnamon, and honey—or a classic iced Vanilla Latte, with housemade vanilla syrup. Alliance Patisserie now serves Colectivo Coffee.

615 North State Street Chicago, IL 60611 312.374.4144 alliancepatisserie.com

90

90

Don’t miss: These pastries … seriously. First and foremost, try the French macarons—brightlycolored treats with the perfect balance of light crunch and creamy ganache filling. Then, there are the petit gâteaux—literally, small cakes—which Chef Rios creates as an elegant cross between a traditional cake and an elevated, plated dessert. Finally, the Viennoiserie selections make perfect breakfast accompaniments with their layers upon layers of flaky, buttery dough. Try a traditional Pain au Chocolat or a Kouign Amann—a crusty, caramelized Breton-style puff pastry.

BONCI

Famous For:

Bonci crafts one-of-a-kind Roman-style pies unlike anything Chicago has ever seen. Imported from Rome and landing in the West Loop—with another location now open in Wicker Park—the international sensation’s claim to fame lies with a stunning array of 20 pies from classics like Margherita to Pumpkin and ‘Nduja, rotating each and every day. With a chewy crust made from imported flour and envious toppings ranging from soppressata, octopus, and guanciale, Bonci is a must-not-miss Chicago destination.

West Loop 161 North Sangamon Street Chicago, IL 60607 312.243.4016 Wicker Park 1566 North Damen Avenue Chicago, IL 60622 872.829.3144

Don’t Miss: Bonci knows how to keep us on our toes. With a lineup that changes daily (sometimes on the hour), the pizza combinations can include cured meats, gooey cheeses, and even edible flowers. Spicing up any morning commute, both locations now offer a number of breakfast pizzas including Smoked Salmon and Burrata and Scrambled Eggs with Potatoes. Vegan and vegetarian appetites can be satiated here as well, as Bonci prides itself on using the freshest produce from local vendors, when available. Don’t have time to stop in? Bonci now features delivery as well as catering, sure to satisfy any and every event.

bonciusa.com www.diningout.com www.diningout.com

91

91

D/VISION OPTICAL

Famous For: D/Vision doesn’t just want you to like your glasses, but love them! Since 2004,

D/Vision in Wicker Park has had a full-time optometrist available for every paton’s optical needs.

The office strives to make their selection of frames and sunglasses the best on the market, offering innovative collections in eye wear paired with friendly and knowledgeable service. Certain vision insurance plans are accepted at D/Vision, as well.

1756 West Division Street Chicago, IL 60622 773.489.4848 1 East Delaware Place Chicago, IL 60611 312.643.1075 dvoptical.com 92 92

Another Perk: Additionally in April of 2018, D/Vision proudly opened their second Chicago location at 1 East Delaware Place in the Gold Coast. The newest outpost strictly focuses on glasses and sunglasses.

Designer Eyewear: D/Vision features frames and sunglasses from Barton Perreira, Mykita, Anne et Valentin, Jacques Marie Mage, Lindberg, and many other notable collections.

HOTEL ZACHARY

Famous For: The first boutique hotel to set roots inside the historic Wrigleyville neighborhood, Hotel Zachary has already hit a home run. Inspired by world-renowned Wrigley Field architect and Chicagoan Zachary Taylor Davis, the hotel takes a few cues from the field with its red-brick exterior, supplemented by subtle touches located throughout the hotel. Housing 173 guest rooms, including 20 suites, the spacious rooms offer stunning, panoramic views of the Wrigley Field marquee.

3630 North Clark Street Chicago, IL 60613 773.302.2300

Don’t miss: Surrounded by a hub of dining destinations—including West Town Bakery & Tap, Smoke Daddy, Big Star, Dutch & Doc’s, and Mordecai—Hotel Zachary holds two culinary treasures of its own. Riffing off the classics of yesteryear, The Bar at Hotel Zachary serves as a gathering place for imbibers. Calling back to the golden era of Chicago via stunning architecture, this second-floor hub shakes up a bevy of spirit-forward cocktails alongside a globally-inspired menu of shared bites and entrées. For a more intimate affair, the Alma Room is a prime locale for any private party. The space also doubles a breakfast nook open daily to the public.

hotelzachary.com

www.diningout.com www.diningout.com

93 93

OMAKASE YUME

Famous For: Leave it up to the chef at Omakase Yume. This quaint sushi focused eight-seater

restaurant in the West Loop hones in on fresh, seasonal seafood and fish, served omakase-style (“chef’s choice.”) Having worked to open standalone restaurants, Badaya in Highland Park and his own restaurant Izakaya Yume in Niles, Chef SangTae Park decided to focus on opening his dream venture Omakase Yume. Focusing on Edomae-style sushi—seasonal fish, over rice—Chef SangTae expertly prepares each course, serving it personally to each guest. The 15-17 course dinner will soon also feature exclusive sake pairings.

651 West Washington Boulevard Chicago, IL 60661 312.265.1610 omakaseyume.com

94 94

Don’t miss:

Sushi devotees must make a reservation to snag a seat at this coveted counter.

Dinners seatings are at 5:30pm and 7:30pm each night. Be sure to call ahead to experience an intimate evening with Chef SangTae.

PASSION HOUSE COFFEE ROASTERS

Famous For: Offering visitors and locals alike one mean cup of java. Since its 2011 inception,

Logan Square Passion House Cafe 2631 North Kedzie Avenue Chicago, IL 60647 West Loop/Fulton Market Passion House Coffee Roastery 2021 West Fulton K105B Chicago, IL 60612 312.733.3998

Passion House Coffee Roasters has been pursuing the art of great coffee making—passion, afterall, is what drives this company. Passion House believes that life without passion is boring. Let them be your beacon of light that reminds you, that you can be passionate too. It takes a collective effort to craft quality coffee. PHCR is about community, and building relationships through coffee. It is through relationships that they are able to learn, grow, and prosper. Relationships are the reason Passion House exists. Whether it’s the farmers they source their beans from, an importer that helps them bring in coffee, a café owner that serves their coffee, or online customers drinking at home; they value relationships and believe they are the key to success. Passion House Coffee Roaster’s amount of care, attention, and hard work is evident from ground to cup. Stop in and try some of the best coffee that Chicago has to offer.

Don’t Miss: Passion House’s team of coffee aficionados roast beans by hand in a vintage 1957 German Probat cast-iron roaster. The Logan Square location sells these beans onsite, enabling coffee lovers to get their delicious fix right at home.

passionhousecoffee.com www.diningout.com www.diningout.com

95 95

SALUMI CHICAGO

Famous For: Salumi Chicago produces traditional salumi in the historical meat district of Chicago. Utilizing the best quality ingredients, Salumi Chicago sources pork from local farmers without the use of antibiotics and hormones. The company specializes in producing a variety of cured fare including Culatello; Soppressata with fresh imported Calabrian chili peppers; Finocchiona with fennel pollen and toasted fennel seed; and Wagyu Bresaola. Find Salumi Chicago products at partnering restaurants and a variety of grocery stores all across the country.

Don’t miss: Salumi Chicago’s claim to fame: the ‘Nduja. This spicy, spreadable salumi

4725 South Talman Avenue Chicago, IL 60632 708.613.7932 salumichicago.com

96

crafted with a ratio of fresh and dried Calabrian chili peppers and Cleto Chiarli Lambrusco with locally-farmed pork is sure to become a favorite in no time. In the mood for a gluten-free, high protein snack? Salumi Chicago’s Soppressata, Finocchiona, Spanish Chorizo, and Barolo Salami all come in a snack stick form.

TACO JOINT URBAN TAQUERIA AND CANTINA

Lincoln Park 1969 North Halsted Street Chicago, IL 60614 312.951.2457 The Shops at North Bridge 520 North Michigan Avenue 4th Floor Chicago, IL 60611 312.608.1603

Famous For: Taco Joint offers authentic Mexican street fare, featuring all-natural braised and grilled meats, hand-pressed tortillas, and from-scratch salsas. With three Chicago locations— Lincoln Park, River North, and The Shops at North Bridge—guests can enjoy a variety of tacos, antojitos (street snacks), tortas, guacamole, soup, salad, and sides set in a festive and fun atmosphere. Taco Joint’s cantina menu offers a wide array of housemade margaritas and Latin libations, along with an extensive list of cervezas, tequilas, and mezcal.

Don’t miss: Lunch specials are offered Monday through Friday from 11am-4pm, and weekend

brunch dishes are available every Saturday and Sunday from 11am-3pm. Taco Joint in River North offers a “Bottomless Brunch” package, featuring the choice of an entrée and unlimited drinks for just $32 per person. With happy hour specials (weekdays from 4-6pm) and daily dining deals, there’s always a reason to go to Taco Joint. In addition to dine-in, carry-out and delivery, Taco Joint’s catering menu offers delicious options that are perfect for any party, event, or business meeting.

River North 158 West Ontario Street Chicago, IL 60654 312.337.8226 www.diningout.com www.diningout.com

97 97

TEMPESTA MARKET

Famous For:

From the same family that produces some of the country’s best cured meats

under their flagship, ‘Nduja Artisans Salumeria, comes a new multi-concept eatery, Tempesta Market. Familiar faces to the Chicago scene, father-son team, Agostino and Tony Fiasche, helm this full-service delicatessen and sit down eatery. Glass displays teem with a landscape of cooked and cured meats—all made exclusively from Berkshire Pork or Wagyu Beef—housemade cheeses, the famed spreadable salami known as ‘nduja, and gelato.

Don’t miss: River West 1372 West Grand Avenue Chicago, IL 60642 312.929.2551 Wells Street Market 205 West Wacker Drive Chicago, IL 60606 872.829.3144 tempestamarket.com 98 98

Sitting above the deli case rests a chalkboard menu scribbled with a quaint yet show-stopping array of sandwiches. Tempesta’s ‘Letter to the World,’ The Dante sandwich, is piled high with six different meats—mortadella, porchetta, hot soppressata, coppa piccante, finocchiona, and ‘nduja aïoli. Assembled on an airy baguette from Aya Pastry, this stacked sandwich is a charcuterie board in your hand.

Hours: Grand Avenue location open 7 days a week, Monday-Sunday 10am-8pm; Closed on Major Holidays. Wells Street Market location open Monday-Friday 11am-7pm.

TESORI TRATTORIA & BAR

Famous For:

Stationed near Chicago treasures, including The Art Institute of Chicago, The

Symphony Center, and Millennium Park, Chicagoans can venture to Italy by making the short walk to tesori trattoria & bar. A gem all its own—after all, tesori translates to “treasures” in Italian—this time-honored urban eatery serves up contemporary Italian fare in an unpretentious atmosphere.

Touching on a variety of Italian favorites including expertly grilled cuts of beef and lamb to brickoven pizzas, lingering at tesori trattoria & bar is expected.

65 East Adams Street Chicago, IL 60603 312.786.9911

Don’t miss: For an intimate affair or a bustling outing, tesori trattoria & bar can accommodate

any special event. Boasting three different private rooms, including the option to book the enclosed, outdoor Urban Garden, tesori is prime for any occasion. Choose from preselected food options for breakfast, lunch, and dinner or work side-by-side with the culinary team to craft a menu in the style of your event.

tesorichicago.com

www.diningout.com www.diningout.com

99 99

Z BAR/THE PENINSULA CHICAGO

Famous For: Set above Chicago’s iconic Michigan Avenue, The Peninsula Chicago is now

home to the luxurious rooftop bar, Z Bar. The swanky bar located on the sixth floor is outfitted with floor-to-ceiling windows as well as a stunning open air-terrace, offering breathtaking views no matter where you sit. With rivaling views inside—including wall-to-wall murals of the Chicago skyline—saddle up to the bar for globally-inspired cocktails utilizing rare spirits and small-batch bitters. The cuisine trots around the globe as well, as snacks and shareables are livened with international flair.

The Peninsula Chicago 108 East Superior Street Chicago, IL 60611 312.573.6888 zbarchicago.com @zbarchicago 100

Don’t miss: Driven by mixology and international cuisine, a visit to Z Bar yields a good time, any day of the week. Hungry? Indulge in worldly cuisine like the Daikon Frites with Chinese lap cheong and spiced tomato jam, or twirl up egg noodles swimming in a Burmese coconut

chicken broth found in the High Tea. For indulgent libations, post up at the bar for an elevated Manhattan Royale with Elijah Craig 18-year old bourbon complete with black truffle bitters and gold leaf ice, or try The Z, a refreshing number crafted with floral gin, cucumber, bergamot, lime, and a sprig of mint.

lastbite

DESSERT O’CLOCK IT’S TIME FOR SOME HOLIDAY SWEETNESS

BY M O R G A N CA RTE R

Vanille

Crisp breezes, changing leaves, sweater

for breakfast before we went out shopping!”

THE GODDESS AND GROCER

—Sophie Evanoff, President of Vanille

{multiple locations; goddessandgrocer.com}

the shifting of seasons comes a slew

Holiday finds: Pumpkin with Cinnamon Whipped

a number of our favorite restaurants

Silk and Maple Cream Pie

confections, from puffed pastries to

{1114 West Belmont Avenue; 773.929.1100;

and the seasonal cupcakes are sure to gain a

bittersweetpastry.com}

few likes.

weather—fall is finally among us. With

of holiday treats. To get into the spirit,

Cream Pie, Apple Streusel Pie, and Nutella French

and shops are dishing up holiday

BITTERSWEET PASTRY SHOP & CAFE

pumpkin pie, and we have compiled

them all right here for you. Just remember to save room for dessert this season...we promise you’ll want to.

VANILLE

{multiple locations; vanillepatisserie.com} Pastries, creamy nougat bars, and Stud Muffins— aka irresistible cupcakes topped with macarons—Vanille houses a litany of French delights.

Upcoming holiday party? Pick and choose from an

One of the top 25 bakeries in the country, Bittersweet has been creating cakes, desserts, and treats since 1992. Founded by award-winning pastry chef Judy Contino, the European-style shop and cafe was the first of its kind in Chicago, dishing up an assortment of pastries, confections, and innovative custom cakes. Desserts here are unmatched—from the Signature Flourless Chocolate Mousse Cake to the Rustic Apple Bistro Tart finished with a housemade caramel sauce.

assortment of petit fours, including brownie bites,

What is one of your favorite food memories

fruit tarts, or buttery Madeleines.

around the holidays?

What is your favorite dessert to indulge in during the holidays?

“I look forward to the holidays every year because I get to indulge in my favorite seasonal

“For the holidays, my grandmother would make an anise-scented Biscochito with a perfect crumbly texture and dusting of cinnamon sugar on top.”—Esther Griego, Managing Partner

Home to one of Chicago’s most Instagrammable desserts—The Goddess Rainbow Cake—The Goddess and Grocer knows how to keep it sweet throughout the year. Baking up new creations each month, the rotating Goddess Cake Special

What is one of your favorite food memories around the holidays?

“Getting that big scoop of grandma’s stuffing with chorizo inside. It’s the BEST!”—Alysha Dinatale, Executive Pastry Chef of The Goddess Group Holiday finds: Salted Caramel Dark Chocolate Tart for Thanksgiving; Christmas Layer Cake for Christmas; and Flourless Chocolate Decadence Cake for Chanukah ALLIANCE PATISSERIE

{615 North State Street; 312.374.4144; alliancepatisserie.com} For River North’s answer to a French patisserie, Chicagoans can call upon Alliance Patisserie. After a day of touring various design and art galleries in the area, marvel at edible art from the mind of

treat: pumpkin pie. Growing up, my mom and I

Holiday finds: Bûche de Noël, Croquembouche,

Pastry Chef Peter Rios, including French macarons

baked pumpkin pies together each Thanksgiving.

and Mindy’s Cinnamon Rolls topped with bruléed

with ganache filling and custom cakes decorated

Every Black Friday, she’d let me have a slice

cream cheese icing

with gold leaf.

www.diningout.com

101

What is your favorite dessert to indulge in during the holidays?

“My favorites are Pumpkin Pie and Bûche De

The Goddess and Grocer

Noël”—Peter Rios, Executive Pastry Chef Holiday finds: The Saint Honoré puff pastry with pâte à choux, vanilla bean cream, whipped cream, and caramel WEST TOWN BAKERY

{multiple locations; westtownbakery.com} Apart from its goal to satisfy sweet tooths across the city, West Town Bakery also delivers on a promise to overcome all dietary restrictions and to source ingredients that are both local and sustainable. From flour, butter, eggs, and nuts to chocolate, milk, and oils, West Town calls on resident farmers and purveyors for their baking needs. To ensure dessert-lovers everywhere won’t miss out on their exceptional pastries, candies, and other baked goods, West Town adheres to a menu that can accommodate vegan, nut-free, soy-

Alliance Patisserie

West Town Bakery

free, gluten-free, and dairy-free diets.

What is your favorite dessert to indulge in during the holidays?

“Any type of sweet bread: Panettone, Stollen, Portuguese sweet bread (Masa Savada), Spanish Kings Cake (Rosca de Reyes),”—Chef Chris Teixeira, Pastry Chef Holiday finds: Peppermint Bark, Holiday Macarons,

Stollen

(Austrian

Fruit

Cake),

Panettone, Holiday-Themed Cookies LE PAIN QUOTIDIEN

{multiple locations; lepainquotidien.com} Le Pain Quotidien has satisfied Chicago’s need for baked goods and fresh meals throughout the day. With five locations peppering the city—including the West Loop, Michigan Avenue, and the Gold Coast, to name a few—the restaurant/bakery is a must-stop for a casual lunch with tartines, salads, and sandwiches. For a sweet finish, savor a few Belgian brownies or fruit tarts.

What’s your favorite dessert to indulge in during the holidays?

“Every holiday season I look forward to eating our Cougnou—a Belgian holiday sweet bread with raisins— accompanied by a warm cup of hot chocolate. The sugar on top and fluffy interior definitely makes it a treat.”—Gilles Heron, Bakery Production Manager Holiday finds: The Chocolate Mousse Bombe is layered with Belgian chocolate mousse and almond sponge cake, finished with a dust of cocoa powder 102

Bittersweet Pastry Shop & Cafe

La Josie

LOOP :: 104 Aba

118 Macello Ristorante

105 Alhambra Palace

119 Morton’s The Steakhouse

106 Athena Restaurant

120 PORTER Kitchen & Deck

131 Beatrix

121 The Press Room

107 BLVD

122 Prime & Provisions

108 Carnivale

123 Ronero

109 City Winery Chicago

124 Saigon Sisters/Bang Chop Thai Kitchen

110 Filini Restaurant

125 Terzo Piano

112 Cochon Volant Brasserie

172 Vapiano

113 The Florentine

126 The Village

114 La Cantina

127 Vivere

115 La Josie

170 Yolk

116 Mezcalina

ABA

West Loop :: Fulton Market

abarestaurantchicago.com

302 North Green Street 3rd Floor Chicago, IL 60607 PH: 773.645.1400 Dinner: Monday-Saturday 4-11pm; Sunday 4-10pm Bar: Monday-Thursday 4-Midnight Friday and Saturday 4pm-1am; Sunday 4-10pm Dining Room Reservations Accepted Bar Scene/Signature Drinks/Lounge Atmosphere Corporate Meeting Space Private Dining/Large Parties Late-Night Dining Locally Sourced/Seasonal Notable Views Notable Wine List/Notable Spirits Outdoor Dining: Rooftop/Patio Vegetarian-Friendly/Gluten-Free Options Kids Menu Valet Parking Available

Aba is a Mediterranean restaurant with a rooftop patio located in Chicago’s historic Fulton Market District. The restaurant is Chef CJ Jacobson’s second restaurant with Lettuce Entertain You, and is an extension of Ema (mother in Hebrew) in River North. Aba (father in Hebrew) features Jacobson’s Mediterranean and California-Inspired style of cooking with a large emphasis on raw and cooked proteins. Signature dishes include Crispy Short Rib Hummus, Charred Lamb Tartare, Red Beet Tzatziki, Jerusalem Bagel with Labneh, Harissa-Crusted Halibut, Char-Grilled Lamb Chops, and Skirt Steak Shawarma. The beverage program is crafted by Wine Director Ryan Arnold and Mixologist Liz Pearce and showcases Mediterranean-inspired rare wines and spirits.

sample menu selections hummus::

raw::

seafood::

Avocado & Fava Bean Hummus 9.95

Charred Lamb Tartare 13.95

Grilled Octopus 15.95

Jalapeño, scallions, mint, and lemon

Crispy Short Rib Hummus 15.95 Grilled onions, Sherry, and beef jus

Artichoke Hummus 9.95

Sunflower seed tahini and sunflower sprouts

spreads:: Muhammara 7.95

Roasted red pepper, Isolt chili, walnut, and pomegranate

Ginger, mint, ras el hanout, lime, crispy rice, and lettuce

Kanpachi 12.95

Aji amarillo, tomato, and charred avocado

Tuna “Tagliata” 13.95

Pickled red peppers and mustard seed

mediterranean butcher::

Red Beet Tzatziki 8.95

Slow-Braised Leg of Lamb Wrapped in Eggplant 16.95

House-Made Labneh 8.95

Beef Short Rib 21.95

Horseradish, dill, and finger limes Lemon and kumquat preserves, tomato, basil, and Sweety Drops

Everything Jerusalem Bagel 7.95

Whipped honey labneh, za’atar, and lemon zest

Tomatoes, dates, and cinnamon

Celery root mash, raisins, and pomegranate glaze

Char-Grilled Lamb Chops 27.95 Garlic, burnt oregano, and freekeh

Skirt Steak Shawarma 19.95 Za’atar, chili, and Israeli salad

104

104

www.diningout.com

Frisée, grilled potatoes, black olive, and romesco

Harissa-Crusted Halibut 22.95 Mushroom jus and lemon zest

Sea Scallops 26.95

Roasted romanesco and mustard-fig chermoula

kebabs:: Grilled Salmon Kebab 17.95

Sweet peppers, red onions, lemon, olive oil, and zhoug

Lamb & Beef Kefta Kebab 14.95 Lemon, olive oil, and tzatziki

dessert:: A Wonderful Little Date Bar 4.95 Crème Brûlée Pie 8.95 Burnt honey and nectarine

Double Chocolate Tart 8.95

Whipped cream and Moroccan mint

ALHAMBRA PALACE

West Loop

alhambrapalacerestaurant.com

1240 West Randolph Street Chicago, IL 60657 PH: 312.666.9555

Come for Middle Eastern fine dining and stay for the live entertainment at the sprawling, celebratory Alhambra Palace. The 24,000 square-foot interior emulates the eponymous Alhambra Palace of Granada in southern Spain, the palace and fortress of Moorish monarchs.

The high ceilings, velvet curtains, chandeliers, and mosaic tile are accented further by some 250 pieces of imported artwork from the Middle East. The menu is equally as impressive, showcasing the marriage of Middle Eastern and European cuisines. “We keep it simple,” says Director of Operations Mamoun Abu Elkhair, “with such favorites as garlicky Hummus; lemon and oregano-scented Grilled Chicken Kabobs;

Lunch: Monday-Saturday 11am-3pm Dinner: Sunday-Thursday 4pm-1am Friday and Saturday 5pm-2am Reservations Requested Full Bar Special Event Space Available Catering/Takeout Available Valet Parking Available Salsa on Tuesdays at 7pm Belly Dancing 10pm Friday and Saturday Tango on Sunday at 7pm

sweet, warmly spiced Lamb Tagine with saffron and dried fruit; and savory Beef Shawarma with sumac and soft onions.” On Friday and Saturday nights, enjoy a Moroccan martini with mint and tea-infused vodka while you watch the city’s best belly dancers perform. Or test your own dance skills with salsa on Tuesdays and tango on Sundays.

sample menu selections appetizers:: Lentil Soup 7

Served with caramelized onions and pita croutons

Falafel 7

Chickpeas mixed with onions, garlic, and spices; fried and served with a light tahini sauce

Hummus 9

Lamb Kabob 27

Wisconsin Farms lamb marinated and grilled to perfection; served over basmati rice and grilled seasonal vegetables

Filet Kabob 27

10oz certified Angus beef filet served over basmati rice and seasonal grilled vegetables

Lamb Tagine 26

Classic chickpea purée with tahini, lemon, garlic, and olive oil

Baby lamb shank cooked in sundried prunes, apricots, green beans, and saffron sauce; served over homemade couscous

Roasted Eggplant Piccata 10

Paella 29

Fried flour-dusted slices of eggplant rolled with herbed goat cheese; topped with Moroccan tomato sauce

Shrimp Charmula 14

Jumbo gulf shrimp marinated in garlic, cloves, coriander, and cumin; sautéed with lemon and garlic

Mezza Platter 50

Tapas-style platter served with hummus, mutabal, kishkeh, falafel, dolmeh, kibbeh, mixed pickles and olives, feta cheese, and tabbouleh

entrées:: Chicken Shawarma 23

Chicken marinated in chef’s secret blend of spices then layered and cooked shawarma-style; topped with onions and sumac and served with basmati rice and tahini sauce

Chicken Kabob 23

Grilled chicken breast marinated in lemon, oregano, and garlic, and served with basmati rice and grilled seasonal vegetables

Shrimp, scallops, mussels, and fresh salmon; slow-cooked with saffron sauce

Tunisian Salmon 25

Fresh Atlantic salmon grilled with a touch of saffron and smothered in a caper sauce; served over couscous and vegetables

Chilean Sea Bass Escabeche 29 Served with couscous and zucchini

Lamb Chops 34

Colorado baby rack of lamb with chef’s special pistachio crust; served with mashed potatoes and asparagus

Filet Mignon 35

10oz certified Angus beef filet mignon topped with a mushroom sauce; served with garlic mashed potatoes

NY Strip Steak 30

Certified Angus beef strip steak served with chef’s handcrafted mashed potatoes and fresh mixed sautéed vegetables

www.diningout.com

105

105

ATHENA RESTAURANT

Greektown

athenarestaurantchicago.com Instagram: @athenachicago

212 South Halsted Street Chicago, IL 60661 PH: 312.655.0000 FAX: 312.655.0026

Athena Restaurant is a tribute to Athens, Greece, and the goddess from whom both the restaurant and the city take their names. With its recently renovated dining room

Sunday-Thursday 11am-11pm Friday and Saturday 11am-Midnight

and outdoor patio, Athena Restaurant features traditional Greek cuisine at its finest, including dishes

Reservations Accepted

like Mousakas, Dolmades, and braised or roasted lamb served in a modern atmosphere. All plates are

Full Bar Private Room Available Catering Available Takeout Available Patio/Outdoor Dining Available Valet Parking Available Daily/Nightly Family-Friendly

served in surprisingly large portions at reasonable prices, despite the fact that Athena falls on the finer side of Greek dining. Décor is classically arranged and elegant while still maintaining its functionality; the elongated tables are perfect for large parties and an authentic Greek feast. Athena also boasts one of the largest and most scenic outdoor patios, seating about 220 diners. Recent renovations allow this patio space to be used year-round for private events.

sample menu selections appetizers:: Saganaki

Flaming cheese

Soutzoukakia

Meatballs baked in tomato sauce

Shrimp Opaa

Flaming shrimp with tomatoes and peppers

Octapodi

Octopus marinated in vinegar and oil; served cold

Paidakia

Two triple-cut lamb chops broiled to your liking and served with rice and potatoes

Stuffed Chicken Breast

Stuffed with spinach and feta cheese; topped with melted Kaseri cheese

authentic greek dishes:: Pastitsio

Baked macaroni mixed with ground beef and cheese; topped with béchamel sauce

Traditional Makaronada

Dolmades

Mediterranean Black Bass

Spanakopita

Beef Tenderloin Kebab

Mousakas

Filleted tableside

Skewered with fresh vegetables and chargrilled to your liking

Norwegian Salmon

Lightly seasoned and broiled with lemon sauce

106

Jumbo shrimp baked in tomato sauce and topped with feta cheese

entrées:: Pasta tossed in light tomato sauce with cheese

106

Shrimp Athena

www.diningout.com

Vine leaves stuffed with ground beef and rice; topped with egg-lemon sauce Spinach and feta cheese pie Layers of eggplant, zucchini, potato, ground beef, and cheese topped with béchamel sauce

Chicken Breast Lemonati

Strips of chicken breast sautéed with vegetables in lemon sauce; served over rice

BLVD

West Loop :: Fulton Market

blvdchicago.com

817 West Lake Street Chicago, IL 60607 PH: 312.526.3116 Sunday and Monday 5-10pm Tuesday-Thursday 5-11pm Friday and Saturday 5pm-Midnight Reservations Accepted Via OpenTable

BLVD is a modern American restaurant located in Chicago’s West Loop neighborhood that draws inspiration from Hollywood’s Sunset Boulevard. BLVD combines the glamour, sophistication, and decadence that defined Hollywood in the ’50s, with contemporary cuisine, cocktails, and music, creating an exciting dichotomy between restaurants and personas of the past and present. Karen Herold of Studio K Creative designed a timeless interior that reflects the same style and luxury present in the Art Deco and Hollywood Regency eras—blending clean lines and geometric shapes with opulent fixtures and grandiose décor. BLVD offers a globally-inspired menu of modern American shareable plates, reimagining classic dishes, drawing from different cultures, and honoring the ways in which the dining scene has evolved. Like the space itself, BLVD’s beverage program features a mix of old and new, highlighting spins on nostalgic classics and modern day craft cocktails alongside an approachable yet distinguished wine list. BLVD can also host private and semiprivate events in several distinct areas of the restaurant.

Award-Winning Bar Scene/Lounge Atmosphere Happy Hour/Signature Drinks Late-Night Dining Private Dining Up to Fifty/Large Parties Notable Wine List/Notable Spirits Vegetarian-Friendly Special Dietary Options Available Pre- or Post-Theater Dining

“Design of The Year”—Eater, 2018 “Best New Restaurants”—Chicago magazine, 2018 “World’s Best Restrooms”—People Magazine

sample menu selections Escargot

Dayboat Scallops

Shrimp Cocktail

Bone-In Pork Chop

Steak Tartare

Roasted Duck Breast

Baby Kale

Vegetable Risotto

Maître d’hôtel butter and puff pastry Horseradish panna cotta, spicy tomato gastrique, and lemon confit Bone marrow butter and Sriracha aïoli Strawberry, kombucha, seeds, and green goddess

Salt-Roasted Beets

Pearl onions, golden beet yogurt, Fourme d’Ambert blue cheese, and dill

Heirloom Cauliflower

Lampang sauce and honey yogurt

Brussels Sprouts

Red pepper coulis, guanciale, and one-hour egg

Cacio e Pepe

Parmesan and black pepper

Cavatelli

Rabbit confit, rose harissa, Moroccan olives, escabeche, spiced pepitas, and garden herbs

Octopus

White corn grits, pine nut vinaigrette, and crispy leeks Carolina Gold rice pilaf, fennel jam, la saba, and smoked ham hock jus Warm grains, chou farci, charred ramp, and port-fig reduction Carolina Gold rice, maitake mushroom, pickled carrot, cashew butter, and black truffle

Halibut

Kimchi consommé, baby bok choy, and umami butter crouton

“Minute Steak” & Potatoes

8oz New York strip, herb pistou, Calabrian chili oil, pommes sable, and micro cilantro

22oz 21-Day Dry-Aged Creekstone Prime Bone-In Rib-Eye Mixed mushrooms and potatoes au gratin

Seafood Tower

Lobster, King crab legs, jumbo shrimp, and oysters

Caviar Service

Traditional accoutrements

Shaved vegetables, black hummus, and herbal vinaigrette

www.diningout.com

107

107

CARNIVALE

West Loop :: Fulton Market

carnivalechicago.com

702 West Fulton Market Chicago, IL 60661 PH: 312.850.5005 FAX: 312.850.3680 Lunch: Monday-Friday 11:30am-2:30pm Brunch: Sunday 10:30am-3pm Dinner: Sunday-Thursday 5-10pm Friday and Saturday 5-11pm Reservations Recommended Latin-Fusion Dining Lounge Atmosphere/Exotic Cocktails Locally Sourced/Seasonally Sunday Brunch Large/Small Private Holiday Parties Private Rooms Available Valet Parking/Street Parking Available

Life is colorful, especially if you dine at Carnivale—one of Chicago’s premier restaurants. In the West Loop’s Fulton Market District, an exotic mix of international intrigue, energy, and Latin fusion awaits. Step inside Carnivale and revel at it’s inviting and vibrant décor. Tantalizing all senses, dishes by Chef Rodolfo Cuadros transport guests to a Latin paradise.

Starters feature anything from a charred Spanish Octopus to a variety of mouthwatering ceviches. Hot off the grill entrées include a wood-grilled Skirt Steak with chimichurri and the Lamb Rack with pastel de yucca. With exciting environs and food to match, Carnivale offers the perfect ambience for your night out or next private dining experience. Carnivale can host both large and small special events for a variety of Chicago groups. They offer seven distinct private rooms for such occasions. With catering experts and talented chefs on hand to help make your private party everything that you imagine, hosting your special event at Carnivale is sure to leave a lasting impression on everyone who attends!

Three Stars—Phil Vettel, Chicago Tribune Top 100 Hot Spot Restaurants in America—OpenTable, 2017 Top 100 Hottest Restaurant for a Big Night Out—OpenTable, 2018 Top 100 Hottest Restaurant for Group Events—OpenTable, 2018 Feature on Food Paradise—Travel Channel

sample menu selections appetizers::

dinner entrées::

Ropa Vieja 13

Arrachera 27

Slow-braised brisket, sweet plantains, malanga, ají amarillo aïoli, and queso fresco

Calamari 13

Green papaya, carrots, malanga, cilantro, smoked hazelnuts, and sweet-and-sour adobo

Wood-grilled skirt steak, rice and beans, bacon, sofrito, sweet red onion, and chimichurri sauce

Peruvian Chicken 24

Marinated Amish chicken, roasted fingerling potatoes, and huancaina

Guacamole 10;17

Yucca Gnocchi 22 (V) (GF)

seafood bar::

Alaskan Halibut 32

Chunky avocados, cilantro, chilies, onion, garlic, lime, and fresh corn chips

Grand Seafood Platter 98 (serves four)

Six East Coast oysters, six West Coast oysters, 1lb poached Maine lobster, 1/2lb poached shrimp, 2oz Alaskan King crab legs, and chef’s choice trio of ceviche

Seafood Tacklebox 50

Three East Coast oysters, three West Coast oysters, 1/2lb poached Maine lobster, 1/2lb poached shrimp, and trio of ceviche: chef’s choice; served with lemon, cocktail sauce, Champagne mignonette, and red wine mignonette

Tomato arrabbiata, forest mushrooms, Brussels leaves, butternut squash, and garlic chips Alaskan halibut, romesco, roasted rainbow cauliflower, luche seaweed, and red sorrel

Pork Chop Al Pastor 28

Wood-grilled Slagel Farms pork chop, al pastor marinade, sweet plantains, bacon mojo, and pineapple relish

Chifa Baby Back Ribs 27

Slow-smoked Farmington Hills ribs, Peruvian-style barbecue, coleslaw, and pastel de choclo

lunch entrées:: Crispy Atlantic Cod Sandwich 13.50

Preserved lemon rémoulade, homemade coleslaw, and brioche bun

108

108

www.diningout.com

Classic Cuban 10

Slow-roasted pork, smoked ham, Dijon mustard, dill pickles, and Swiss cheese

Lomo Salteado 13

Beef tenderloin chunks, peppers, onions, french fries, and sofrito rice

Tacos de Pescado 10

Tempura cod, Vigorán slaw, and chipotle aïoli

desserts:: Organic Cotton Candy 9 Housemade caramel corn

Chocolate Dome 9

White and dark chocolate mousse, strawberry sorbet, and fresh strawberries

brunch (sundays):: Huevos Rancheros 13.50

Corn tostada, beans, avocado, Oaxaca cheese, chipotle salsa, cilantro, and farm fresh eggs

Chicken and Waffles 13

Cuban-Korean spiced crispy chicken, Belgian waffles, and chipotle maple syrup

Croicinnaroll 11

Mashup of a croissant and a cinnamon roll, Mexican chocolate, and cinnamon sugar icing

CITY WINERY CHICAGO

West Loop

citywinery.com/chicago

1200 West Randolph Street Chicago, IL 60607 PH: 312.733.9463 Lunch Daily 11am-2pm Midday Menu Daily: 2-5pm Dinner: Sunday-Thursday 5-10pm Friday and Saturday 5-11pm

City Winery Chicago offers wine-focused food selections with a variety of options for every guest. Mediterranean-inspired small plates are designed to pair with a rotating selection of tap wines made in Chicago’s West Loop. Wine is made approachable with highly-trained wine captains available to make recommendations. As the West Loop’s only fully-functioning winery, guests can enjoy wine made on-site served through a tap system, or choose from over 600 bottles from around the world. In addition to City Winery wines, guests can order from an extensive wine bottle selection or opt for shaken cocktails and craft beers. From a beautiful outdoor wine garden to an intimate listening room where guests can enjoy world-class entertainment, any spot inside City Winery is the place to be.

Start with the popular Burrata or handmade flatbreads crafted with wine lees. Whether dining in the restaurant or concert venue, you’ll have access to the full food and beverage selections. Explore the menu and experience City Winery’s passion for wine, music, and culinary arts.

Best Of Award of Excellence—Wine Spectator Diner’s Choice—OpenTable Best Event Spaces—Crain’s Chicago Business Top Local Music Venue—TimeOut Chicago

Reservations Recommended Corporate Meeting Space/Large Parties Special Event Space Private Dining Entertainment/Live Music Locally Sourced/Seasonal Notable Wine List Patio/Outdoor Dining (Weather Permitting) Weekend Brunch Valet Parking Available Pet-Friendly Signature Drinks Award-Winning Wine List 1/2 Off Wine Carafes (Monday-Friday) Wine on Tap

sample menu selections dinner:: Imported Italian Burrata

Marinated tomatoes | extra virgin olive oil | basil | sea salt | toasted ciabatta

Cheese Tour

Cahill’s Irish Porter cheddar | Red Dragon cheddar | Applewood-smoked cheddar | accoutrement

Crispy Brussels Sprouts

Molasses wine vinaigrette | feta

Margherita Flatbread

Buffalo mozzarella | fresh basil | tomato sauce

Wild Mushroom Flatbread

Rosemary goat cheese | arugula | caramelized onions | béchamel sauce

Braised Duck Tacos

Hudson Valley Rohan duck | guacamatillo salsa | cabbage salad | white corn tortillas

CW Burger

7oz Painted Hills Farm beef patty | housemade “everything” brioche bun | sour pickles

Pan-Seared Scallops

Sea scallops | bacon jam | carrot purée | frisée

Grilled Skirt Steak

Iowa Farms’ naturally raised beef | shishito peppers kale | red peppers | crispy chickpeas | balsamic reduction

lunch:: “Druken” Falafel Sandwich

Wine-soaked garbanzo beans | pickled vegetables | tahini sauce | cabbage salad with lavash

Grilled Salmon Sandwich

brunch:: Shakshuka

Eggs | smoky tomato sauce | goat cheese | bell peppers | grilled ciabatta

Lump Crab Cakes Benedict

Red onion marmalade | toasted English muffin | citrus hollandaise

French Toast

Thick-sliced brioche | seasonal fruit compote

desserts:: Salted Candy Bar

Milk chocolate ganache | salted pretzel croquet | black fudge sauce | almond nougat | fudge cake

Grilled salmon filet | tomato | fennel-cucumber salad | preserved lemon aïoli | Kalamata olive tapenade | ciabatta

Sweet & Savory Snack Trio

Greek Country Salad

***Menu Items Subject to Change

Baby spinach | olives | feta | red onion | tomato | soft-boiled egg | cucumber | lemon vinaigrette

Caramelized bacon corn puffs | maple-glazed pretzels | garlic-Parmesan popcorn

www.diningout.com

109

109

FILINI RESTAURANT

Lakeshore East

Inside Chicago’s award-winning Aqua Tower resides an equally flashy Italian restaurant, decked out with chrome accents, textured white ceilings, and silver fabric-covered booths and banquettes.

Filini offers approachable Italian-

inspired cuisine, while using fresh, seasonal ingredients from local foragers and farmers. The menu pairs well with decadent desserts and the 100-bottle wine list, which is decidedly Italian. The restaurant’s first-floor bar offers breakfast, lunch and brunch, and an enticing selection of flavorful bites and seasonal cocktails in a warm, yet energetic setting, perfect for the after-work crowd.

“Voted Best Italian Restaurant”—Chicago magazine, Reader’s Choice, 2014

110

110

www.diningout.com

FILINI RESTAURANT

Lakeshore East :: Downtown/Loop

filinichicago.com

221 North Columbus Drive Chicago, IL 60601 PH: 312.477.0234 Breakfast: Daily 6:30am-10:30am Lunch: Monday-Friday 11am-2pm

sample menu selections

lunch:: Express Lunch 19

Choice of soup, entrée, and dessert

Meatballs 12

Grass-fed beef, Berkshire pork, pomodoro, Parmigiano-Reggiano, and focaccia

Fennel Sausage Pizza 14

Aged mozzarella, roasted garlic, and spicy tomato sauce

Wild Mushroom Pizza 14

San Marzano tomato, Pecorino, and parsley

White Pizza 16

Truffle cream sauce, egg, kale, caramelized onion, and speck

Bolognese 20

Pappardelle pasta, meat ragù, Parmigiano-Reggiano, and parsley

Bucatini Carbonara 18

Guanciale, Parmigiano-Reggiano, egg yolk, pecorino, and black pepper

Honey Mustard Chicken Club 17

Gunthorp Farms chicken breast, bacon, avocado, roasted pepper, red onion, honey mustard, Monterey jack, and brioche bun

dinner:: Mussels 15

Heirloom cherry tomato, saffron broth, grilled baguette, fennel, and arugula

Polenta Fries 8

Parmigiano-Reggiano, Calabrese aïoli, and chives

Cauliflower Tempura 12

Smoked yogurt, French curry, dates, and mint

Farmers Market Salad 11

Sunflower seed granola, dried cranberry, tomato, avocado, goat cheese, radish, crouton, fresh herbs, cucumber, and Champagne vinaigrette; add chicken, shrimp, or salmon

Semolina Gnocchi 18

Seasonal vegetables, fine herbs, ricotta salata, butternut squash purée, and brown butter

Spaghetti & Meatballs 16

Tomato sauce, heirloom grape tomato, sliced garlic, and basil

Dinner: Daily 5-10pm Brunch: Saturday and Sunday 10am-2pm Filini Bar: Open All Day Reservations Recommended Pre or Post Theatre Dining Weekend Brunch Corporate Meeting Space Within Hotel Family-Friendly Notable Wine List

Prime Sirloin 32

Rosemary fingerling potato, turnip, baby carrot, and foie gras foam

Plank Salmon 32

Heirloom brasied beans and Swiss chard

Filini Burger 16

1/2lb Angus burger, American cheese, dill pickle, chipotle sauce, shaved white onion, shaved lettuce, and brioche; add bacon or fried egg

Mushroom Risotto 18

Roasted mushroom, Parmigiano-Reggiano, and mascarpone; add chicken or shrimp

dessert:: Tiramisù 9

Frangelico mascarpone mousse, coffee syrup, milk chocolate, dark chocolate glaze, and salted chocolate hazelnut

Tall Dark Delicious 18

Made to share; layers of dark chocolate cake, vanillavelvet cake, hazelnut praline, dark chocolate ganache, and raspberry coulis

www.diningout.com

111

111

COCHON VOLANT BRASSERIE

Downtown/Loop

cochonvolantchicago.com

100 West Monroe Street Chicago, IL 60603 PH: 312.754.6560 Breakfast: Monday-Friday 6:30-10:15am Lunch: Monday-Friday 11am-3pm Dinner: Daily 5-11pm Brunch: Saturday and Sunday 8am-3pm Bar Menu: Daily 3-10pm Bar Scene Family-Friendly Healthy Options Notable Spirits/Notable Wine List Outdoor Dining Available Valet Parking Available Weekend Brunch Private Dining Available

At Cochon Volant Brasserie, French brasserie meets American bistro in a casual, yet refined all-day eatery. James Beard Award-winning chef Roland Liccioni (Les Nomades) brings a French-inspired brasserie, bakery, and bar to the renovated Hyatt Centric hotel in the Loop. Liccioni, together with Executive Chef Matt Ayala (of Moto and Schwa fame), have created an all-day menu of unpretentious, mouthwatering classics. Brunch lovers can come for a country ham, smoked Salmon Benedict, or housemade waffles. Lunch and dinner signatures skew both French, as in the white wine and herb-laced Mussels, and American, like the towering Le Cheeseburger Royale with two patties, thick bacon, confit onions, American cheese, Dijonnaise, and house pickles. Grab a seat at the bar after work for a Daily Shave (no barber required): an adult snow cone made with shaved ice and rotating flavors, including Button Rose with white rum, peach brandy, Crème de Framboise, and lemon juice.

“A beautiful French bakery, brasserie, and bar attached to the new Hyatt Centric hotel—and the only place in the Loop where bearded hipsters are talking bikes and Burrata with finance types and politicians.”—PureWow, 2015 30 Under 30 Winner Matt Ayala—Zagat, 2013 Chef Roland Liccioni—James Beard Award Winner Rated—Michelin Guide, 2017

sample menu selections hors d’oeuvre::

fruits de mer::

Chicken Liver and Foie Gras Mousse 15.95

Le Petite Tower 85

Tenderloin Steak Tartare 18.95

Fresh Oysters 3.50 each

Croque Madame Egg Rolls 9.95

dry-aged boeuf::

Burrata and Toast 16.95

served with hand-cut frites

Escargot Magnifique du Jour 12.95

8oz coulotte, maître d’ butter, and béarnaise; served with hand-cut frites

Strawberry compote and cornichons Dijonnaise, Sriracha, and egg yolk

Ham, béchamel, and Gruyère cheese

Spring pea salad, fine herbs, and steak salt Snail butter, blue cheese, and croutons

French Onion Soup Gratinée 8.95

Cave-aged Gruyère, brioche crouton, and beef au jus

Raw oysters, crab legs, and shrimp Shucked to order; served on the halfshell

Classique 27.95

Truffle Pasta 15.95

Spaghetti, black truffle, Parmesan, and mixed mushrooms

Moules Frites 23.95

Mussels, frites, herb aïoli, and crusty bread

Poulet 25.95

72-hour rotisserie half chicken, lemon, beef au jus, and roasted garlic

brunch::

Prime Petit Filet 44.95

Monsieur Foster Waffle 13.95

Le Cheeseburger Royale 18.95

Blueberry Quinoa Pancakes 13.95

8oz center-cut; served with hand-cut frites

Banana, French caramel, and candied walnut Warm berries and agave syrup

les salades:: Le Caesar 12.95

Prime Rib Dip 21.95

Kale Lyonnaise 14.95

fine french specialties::

Duck Confit-Bacon-Cheddar Omelette 14.95

Orecchiette 16.95

Country ham, Mornay, aged Gruyère, and simple salad

Soft egg, thick-cut bacon, brioche crouton, and bacon vinaigrette

30-day-aged, confit onion, and horseradish

Kale, chili, country pork ragù, Parmesan, and toasted breadcrumb

112

Braised lentils, tarragon aïoli

Prime dry-aged beef, thick bacon, confit onion, American cheese, Dijonnaise, and house pickles

Crispy potato chips, shaved Parmesan, and house Caesar dressing

112

Atlantic Salmon 26.95

www.diningout.com

Salmon Benedict 15.95

Smoked salmon, cornichons, capers, and cream cheese Bacon, pulled duck thigh, and aged cheddar

Croque Monsieur avec Petit Salade 16.95

THE FLORENTINE

Downtown/Loop

the-florentine.net Instagram: @the_florentine

J.W. Marriott 151 West Adams Street Chicago, IL 60603

Located in the bustling Loop, The Florentine showcases modern, seasonal Italian cuisine in a warm, inviting environment. Characterized by its elegant simplicity, the chef-driven menu boasts an extensive selection of classic antipasti, wood-fired, thin-crust pizzas, handmade pastas, and top imported Italian cheeses and meats. An array of beverage options, from Italian wines and spritzes to draught beers and craft cocktails, complement any meal. Weekdays from 4-7pm, experience Aperitivo with shareable bites, specialty drinks, and complimentary pizza alongside happy hour beverages. Enjoy a variety of breakfast specialties daily and liven up weekend brunch with optional bottomless mimosas and Bloody Marys. Groups looking for a more private experience can choose from a variety of beautiful spaces for any occasion—from large cocktail receptions to intimate seated dinners to a unique semi-private Chef’s Table experience.

PH: 312.660.8866 Breakfast: Monday-Saturday 6:30-10:30am Sunday 6:30-11am Lunch: Monday-Friday 11am-2:30pm Brunch: Saturday and Sunday 11am-2:30pm Dinner: Monday-Saturday 5-10pm; Sunday 5-9pm Lounge Menu: Daily 11am-Close Call for Reservations or Use OpenTable Online Notable Beer and Wine Lists Private Dining Available Breakfast Available Pre-and Post-Theater Dining Available

Two and a Half Stars—Chicago magazine, 2014 Three Stars—Chicago Tribune and TimeOut Chicago, 2011 Best Restaurant—Crain’s Chicago Business, 2011 Best New Italian Restaurant—TimeOut Chicago, 2011

sample menu selections antipasti::

secondi::

Burrata di Campana 17

Filetto 43

Cream-filled mozzarella, watermelon, mint, and lemon

Bruschetta 15

Hand-dipped ricotta, heirloom tomatoes, prosciutto, truffle honey, and basil

Antipasti Misti 23

Chef’s selection of imported meat and cheese

pasta:: Gnocchi 26

Eggplant caponata, pine nuts, basil, and Parmesan

Bucatini Carbonara 28

Pancetta, sweet peas, pecorino, egg yolk, and black pepper

Risotto 32

Chanterelle mushrooms, sweet corn, Taleggio, sunnyside-up egg, and popcorn shoots

Grass-fed filet mignon, grilled Maine lobster, Yukon gold mash, and sweet corn béarnaise

Salmone 32

Faroe Island salmon, smashed cucumbers, pickled chilies, Greek yogurt, and saffron-fennel vinaigrette

Maiale 36

Double-cut pork chop, farro, grilled zucchini, yellow squash, cherry tomatoes, mint, and balsamic

contorni:: Confit Potatoes 10

Garlic, rosemary, and black truffle

Roasted Baby Corn 10

Lemon aïoli, Parmesan, and smoked pimentone

dolci:: Tiramisù 9

Mascarpone mousse, espresso-soaked lady fingers, and biscotti

Affogato 6

Espresso poured over vanilla gelato

www.diningout.com

113

113

LA CANTINA

Downtown/Loop

Italianvillage-chicago.com/la-cantina

71 West Monroe Street Chicago, IL 60603 PH: 312.332.7005 FAX: 312.332.2656 Dinner: Monday-Thursday 5-9pm Friday and Saturday 5-9:30pm Sundays Available for Private Parties Reservations Requested Romantic Setting Full Bar Award-Winning Wine List Private Rooms Available Valet Parking Nightly and Weekends Family-Friendly Close to Millennium Park Theater District

With nods from Wine Spectator and Wine Enthusiast, La Cantina not only distinguishes itself as a great spot for steak and chops, but also for wine aficionados.

Patterned after a wine cellar with narrow aisles and tucked away booths, this unique destination has been a customer favorite since 1955 to dine on traditional Italian steak and seafood dishes with Northern Italian flair. House favorites include pasta staples like the Three Cheese Tortelli—pillow-shaped pasta filled with mascarpone, mozzarella, and ricotta cheeses in a light cherry tomato-garlic broth—and the Lasagne, which combines traditional style pasta layers, meat sauce, white cream sauce, and Parmesan cheese.

House specialties are delectable and hearty, with offerings such as Manicotti—cheese-filled crêpes with fresh tomato sauce, and the famous Center-Cut Filet Mignon and Veal Chop. La Cantina is ideal for a preor-post theater dinner and famous Chicago steaks. The wine bar is also the perfect setting for a romantic date or private deal-making.

Wine Spectator Award Romantic Destination Award Ultimate Distinction—Wine Enthusiast Best Wine List—Citysearch.com Favorite Spot for a Business Lunch—Crain’s Chicago Business

sample menu selections appetizers::

italian specialties::

Prime Beef Carpaccio

includes salad or soup, choice of mostaccioli, cottage fries, or fresh vegetables

Sliced beef, arugula, Parmigiano-Reggiano, and extra virgin olive oil

Calamari

Fried or grilled squid

Grilled chicken breast, fresh mushrooms, and Marsala wine; served over linguine

salads::

Veal Piccata “Scallopine”

Italian Seafood Salad

Octopus, calamari, and shrimp, marinated in mild giardiniera and extra virgin olive oil

Caprese Salad

Sliced tomato, onion, fresh mozzarella cheese, and basil

pasta:: Lasagne

Pasta layers, meat filling, cream sauce, and Parmesan cheese

Manicotti

Ricotta cheese-filled crêpes with tomato or cream sauce

Cannelloni

Oven-baked, housemade crêpes with meat filling and choice of tomato or cream sauce

Three Cheese Tortelli

Pillow-shaped pasta filled with mascarpone, mozzarella, and ricotta cheeses in a light cherry tomato-garlic broth

114

114

Chicken Marsala

www.diningout.com

Sautéed with lemon and capers in a white wine-butter sauce

Broiled Italian Sausage

Green peppers, onion, and mushrooms in a tomato sauce

Eggplant alla Parmigiana

Baked with panko breadcrumbs, tomato sauce, mozzarella, and Parmesan cheese

steaks and chops:: Veal Chop 14oz filet

Center-Cut Filet Mignon 12oz filet

seafood:: Seafood Ravioli

Blended seafood, topped with shrimp, scallops, and creamy tomato sauce

Cacciucco

Traditional Tuscan seafood stew—fresh fish, scallops, squid, clams, fennel, and tomato-saffron broth

LA JOSIE

West Loop

lajosie.com

740 West Randolph Street Chicago, IL 60661 PH: 312.929.2900 Lunch: Monday-Friday 11am-5pm

Noche Pasada

Situated in the West Loop, La Josie is a family-owned Mexican restaurant that specializes in classic Jalisco dishes. Multiple bars, an immersive tequila list, and delicious food produce an atmosphere that blends modern and comfort. Guests can unwind after a long day at work, celebrate a special occasion, or simply grab a drink and enjoy some botanas until the wee hours.

La Josie’s menu features a wide variety of delectable options, many based on family recipes directly from Jalisco, Mexico. Gourmet dishes made with succulent Pacific Coast prawns and red snapper to queso with Chihuahua and Oaxaca cheese are so good that sharing becomes almost required. Knowing that Jalisco is actually the birthplace of tequila, it’s not surprising that the cocktail list is filled with elegant concoctions like the Trago de Fride crafted with reposado, lime, Ancho Reyes liqueur, winter spice syrup, and malted soda. La Josie also boasts two fresh lime, spirit-forward margaritas on draft. Both mezcal and tequila versions are aerated twice prior to kegging to ensure an authentic and brilliant guest experience.

Brunch: Saturday and Sunday 11am-5pm Dinner: Sunday and Monday 5pm-Midnight Tuesday-Thursday 5pm-1am Friday and Saturday 5pm-2am Reservations Available Via Reserve.com Bar Scene/Signature Drinks Mezcal Bar Mezcal Margaritas On Tap Corporate Meeting Space Family-Friendly Large Parties/Private Dining Late-Night Dining Outdoor Dining Valet Parking/Takeout Vegetarian-Friendly Weekend Brunch

sample menu selections ceviches:: single 12; trio 22; molcajete 20

Camarón

Tiger shrimp, cucumber, jicama, avocado, and pico de gallo

Huachinango

Red snapper, pineapple marinade, avocado, cucumber, and pico de gallo

Mahi Mahi

Passionfruit marinade, avocado, onion, cilantro, and serrano chile

Quesadillas Vegetarianas 13 Zucchini, corn, Manchego cheese, black beans, crema, and Papilla chile salsa

tres tacos:: order of three with your choice of filling

Carnitas 16

Baked pork shoulder, savoy cabbage, roasted peanuts, and roasted habanero salsa

Pollo a la Parilla 16

Tres Quesos 16

Queso Chihuahua, Oaxaca, and fresco cheeses

Rajas Poblanas 16

Poblano pepper rajas, queso Chihuahua, Oaxaca, and fresco cheeses

para compartir (to share):: Pollo Rostizado 19 half; 33 whole

Langosta 20

Parrillada 45; serves 2

Panela 14

platos fuertes (mains)::

botanas (appetizers):: Chorizo Queso Fundido 12

Melted Chihuahua and Oaxaca cheese and housemade Mexican sausage

Mariscada 18

Spanish octopus, grilled calamari, tiger shrimp, and habanero aïoli slaw

Grilled panela cheese, cilantro, roasted poblano rajas, black beans, and salsa roja

enchiladas:: Salsa verde or mole sauce; choice of filling

Pollo 18

Oven-roasted Amish chicken

Homemade Churros 15 Churro cajeta helado and chocolate sauce

tragos (cocktails)::

single 10; molcajete 18; trio 20 Grilled pineapple, habanero, pico de tomatillo, and cilantro

los postres (desserts)::

Flourless Chocolate Flan 12

guacamole:: Piña

Grilled red snapper fillet, pico de mango, epazote rice, green mix salad, cilantro, and chipotle vinaigrette

Oven-roasted Amish chicken, black beans, Mexican rice, and choice of housemade sweet spicy rub or mole

Grilled Amish chicken, grilled corn salad, queso fresco, and salsa cruda Lobster, lemon, garlic vinaigrette, toasted hash corn, jalapeño-butter sauce, and crispy onion

Huachinango 23

Grilled skirt steak, chicken breast, housemade chorizo, green onions, micro greens, and rajas poblanas

Chapuzón 26

Grilled Spanish octopus, tilapia, tiger shrimp, romaine salad, epazote rice, and micro cilantro

Tampiqueña 25

Mole enchilada, rajas poblanas, and choice of grilled skirt steak or chicken breast

Hazelnut gelato, fresh fruit, raspberry sauce, and dulce de leche

Noche Pasada 14

El Buho mezcal, demerara, Fernet-Branca, and lemon

Hechizera 14

Larceny bourbon, gingerbread, lemon, mango, and blackberries

Mezcal Margarita 14

Banhez mezcal, organic agave nectar, and lime

www.diningout.com

115

115

Just north of Millennium Park and two blocks off Michigan Avenue, Mezcalina is a true neighborhood restaurant. And, to say thank you for the past six years of business, partner Ulises Sanchez and Mezcalina are offering $6 margaritas with premium Maestro Dobel Diamante tequila, all day, every day.

Recognized as one of the 23 “Authentic Mexican Restaurants” in the country—General Consul of Mexico Diner’s Choice—Open Table: 2013-2016

116

116

www.diningout.com

MEZCALINA

Lakeshore East::Downtown/Loop

mezcalina.com

brunch, lunch, and dinner

margaritas mezcal guacamole ceviche

empanadas soups tacos and tortas

fajitas enchiladas classic mexican entrĂŠes

333 East Benton Place Suite 100 Chicago, IL 60601 PH: 312.240.5000 Closed on Monday Dinner: Tuesday and Wednesday 4-9pm Thursday 3-9pm Friday and Saturday 3-10pm Sunday 3-8pm Lunch: Thursday and Friday 11:30am-3pm Weekend Brunch: Saturday 11:30am-3pm Sunday 10am-3pm Full Bar Available Signature Drinks Available Weekend Brunch Available Delivery Available Black Coffee Gallery

www.diningout.com

117

117

MACELLO RISTORANTE

West Loop :: Fulton Market

macellochicago.com

1235 West Lake Street Chicago, IL 60607 PH: 312.850.9870 Lunch: Tuesday-Friday Beginning at 11:30am Happy Hour: Tuesday-Thursday 3-6pm Dinner: Tuesday-Thursday 5-10pm Friday and Saturday 5-11pm Sunday 3-8pm Reservations Recommended Award-Winning Catering/Takeout/Delivery Entertainment/Live Music Family-Friendly/Kid’s Menu Private Dining/Large Parties Patio Dining Available Valet Parking Vegetarian-Friendly Special Dietary Options Available Signature Drinks $20 Per Bottle Corkage Fee Live Music Every Wednesday 1/2 Price Select Bottles of Wine Wednesdays

Macello—a lust-worthy Italian staple in the West Loop—conjures everything about the Old World while delivering the quintessential flavors of Italy. Like a smalltown trattoria in Italy, Macello buzzes with conversation as pizzas bubble in wood-burning ovens and the piquant smells of tomato sauce and wine swirl through the air. From the moment you step in the door, you’re welcomed like a member of the famiglia, and from there, it’s “tutti a tavol a mangiare!” With Pugliese specialties dotting the menu, you’ll find the likes of Stuffed Calamari to whet your appetite, followed by Beef Filet or perhaps wood oven-roasted Chilean Sea Bass. If pasta is your weakness, then don’t resist; the Orecchiette prepared simply with Swiss chard and tomatoes is a showstopper, rivaled only by the truffle pesto-laced Tartufata tossed with sausage. And as no Italian meal among family is complete without a bottle of wine, cozy into the generous wine list and make your evening an event. The experience will undoubtedly be enough to inspire many a future meal at Macello.

Best Pizza—Chicago’s Best (WGN) #2 Best Pizza—Chicago magazine, 2015

sample menu selections assaggini:: Cozze e Vongle Scoppiate 17

Steamed mussels and clams with white wine sauce

Polpo alla Griglia 16 Grilled octopus

Grigliata Mista 26

Grilled shrimp, calamari, and octopus; served over sautéed rapini and cannellini beans

Melanzane al Cartoccio 11 Stuffed eggplant

la pizza:: Pizza Macello 16

Fresh mozzarella, tomato sauce, Cerignola olives, Barese sausage, and Burrata

Pizza Pugliese 16

Fresh mozzarella, tomato sauce, mortadella, and Burrata

Panzerotta/Calzone 13

Turnover stuffed with fresh mozzarella, basil, and tomato (fried or baked)

chops, steaks, and seafood:: cooked in the wood-burning oven

Lamb Chop Casserole 39

Grilled lamb served over risotto with potatoes, Kalamata olives, capers, cherry tomatoes, and white wine

Filetto di Manzo 40

Beef filet tenderloin topped with red wine reduction and served with the vegetable of the day and porcini mushroom risotto

Gamberoni 44

Jumbo African prawns

from the deli::

www.diningout.com

Orecchiette Bietole Verdi and Pomodorini 17 Swiss chard and cherry tomatoes

Trofiette Gamberi Pomodorini 24 Shrimp and tomato

Trofiette Crudaiola 22

Fresh tomato with Burrata and arugula

Laganelle San Giuseppe 24

Jumbo shrimp, garlic, anchovies, and breadcrumbs; served with garlic crostini

Farro ai Frutti di Mare 28

Fresh seafood and white wine sauce

Farro ai Funghi Porcini 24

Formaggi Misti 23

Risotto Adriatico 28

Caprese di Burrata 19

Risotto Barese Sausage and Fava Bean 22

Dried meat plate

Mixed cheese plate

pasta and risotto:: Rapini, extra virgin olive oil, red pepper flake, and garlic

118

Beef sirloin rolled with pancetta, Parmesan, Pecorino, garlic, breadcrumbs, and parsley; cooked in a pomodoro sauce

Tagliere di Affettati 20

Orecchiette Cime di Rape 17

118

Orecchiette Braciole 23

Wild Italian mushrooms

Fresh seafood in a spicy tomato sauce Pork sausage, fava bean purée, and red wine sauce

***All Menu Items and Pricing Subject to Change

MORTON’S THE STEAKHOUSE

Downtown/Loop :: Gold Coast :: Rosemont :: Naperville :: Schaumburg :: Northbrook

mortons.com

Downtown 65 East Wacker Place PH: 312.201.0410

The Original 1050 North State Street PH: 312.266.4820

Morton’s The Steakhouse is synonymous with the best steak…anywhere.

While USDA Prime-aged beef is its claim to fame, there’s so much more to savor. Succulent fresh seafood, classic steakhouse sides, and a world-class wine list also make Morton’s...well, Morton’s. The buzzing bar scene, featuring classic cocktails and decadent desserts, punctuates already memorable meals.

There’s also something about Sinatra crooning in the background, coupled with crisp, white linens and a luxurious interior that creates an extraordinary experience, as low-key or high-energy as guests choose to make it. And perhaps best of all, the Morton’s you love on the West Coast, from the menu to the ambience, is nearly identical to the Morton’s you’ll encounter on the East Coast and in the Midwest—right where it all started, in Chicago. It’s this consistent approach to delivering the best steak anywhere that has impressed steak enthusiasts for more than a quarter of a century.

Rosemont 9525 West Bryn Mawr Avenue PH: 847.678.5155

Naperville 1751 Freedom Drive PH: 630.577.1372

Schaumburg 1470 McConnor Parkway PH: 847.413.8771

Northbrook 699 Skokie Boulevard PH: 847.205.5111 Bar: Nightly at 5pm Lunch (Downtown Location Only): Monday-Friday 11:30am-2:30pm Dinner: Nightly 5pm-Close

Online reservations can be made at www.mortons.com

sample menu selections appetizers:: Colossal Crabmeat Cocktail Bacon-Wrapped Sea Scallops Oysters on the Half Shell Jumbo Lump Crab Cake Baked Escargot Ahi Tuna Tower Maine Lobster Cocktail

soups and salads:: Lobster Bisque Baked Five Onion Soup Center-Cut Iceberg

prime steaks and chops::

signature dishes, poultry, and seafood::

Filet Mignon

Chicken Christopher

Prime New York Strip

Honey-Balsamic-Glazed Salmon

Prime Porterhouse

Cold Water Lobster Tail

Prime Cajun Ribeye

Shrimp Scampi Capellini

Prime Pork Chop

Miso-Marinated Sea Bass

Bone-In Veal Chop

dessert::

Rack of Lamb Prime Peppercorn Strip Steak

Crème Brûlée Morton’s Legendary Hot Chocolate Cake New York Cheesecake Double Chocolate Mousse

Chopped Spinach Salad Bibb Lettuce Salad

www.diningout.com

119

119

PORTER KITCHEN & DECK

Downtown/Loop

porterchicago.com

150 North Riverside Chicago, IL 60606 PH: 312.781.7580 Lunch: Monday-Friday 11am-3pm

Located in the new 54-story skyscraper on the edge of the Chicago River, PORTER Kitchen & Deck features classic American cuisine in an elegant and relaxed setting.

The newest offering from Four Corners, this riverfront eatery crafts inventive cocktails and American fare that aims to please a wide variety of tastes. The expansive lunch, dinner, and bar selections include

Dinner: Monday-Friday 3-9pm Reservations Preferred, But Not Required

mouthwatering entrées, fresh seafood, salads, and sandwiches including some of Four Corners’ signature

Bar Scene Happy Hour Large Parties Outdoor Dining: Patio (When Weather Permits) Private Dining For Any Size Group Signature Drinks Waterfront Dining

cuisine. For lunch, they offer an assortment of sandwiches and salads, small bites, burgers, and a must-

favorites. Additionally, the bar serves craft beers, wines, and classic cocktails that pair perfectly with the

try Lobster Roll. Standout options for dinner include the Crispy Brick Chicken with lemon, fried rosemary, roasted garlic, fingerling potatoes, and jus or the NY Strip with grilled artichokes and roasted mushrooms.

These vibrant and shareable dishes create a memorable experience for a family dinner, business lunch, or night out with friends.

sample menu selections boards & bites::

greens::

signatures::

Grilled Pita and Hummus 12

Caesar 12

Steak Frites 24

Tuna Tartare 12

Shaved Brussels Sprouts 12

Fennel, red onion, tomato, parsley, lemon, and sumac Yellowfin tuna, ginger, soy, avocado, cucumber, and crispy wonton

Burrata 16

Cherry tomatoes, olive oil, sea salt, basil, and crostini

Filet Sliders (3) 15

Gem 12

Radish, avocado, fines herbs, and lemon vinaigrette

Chicken Cobb 16

Arugula, bacon jam, truffle aïoli, and pretzel roll

handhelds::

soups::

PORTER Cheeseburger 15

Roasted Tomato 6

Lobster Roll 19

Lemon, chives, butter, Dijonnaise, and New England-style bun

Crab Roll 19

Lemon, chives, butter, Dijonnaise, and New England-style bun

120

Sesame, soy, radish, asparagus, mint, scallion, and peanut

Grilled chicken, egg, tomato, bacon, red onion, avocado, sweet corn, bleu cheese, dill, and ranch

Angus beef, brioche bun, lettuce, tomato, onion, Dijonnaise, and pickle

120

Romaine, potato chips, Parmesan, fines herbs, and peppercorn

www.diningout.com

Herbs and pecorino

Classic Chicken Noodle 6 Grilled chicken and egg noodle

Skirt steak, beef fat fries, and garlic aïoli

Salmon 24

Lemon, olive oil, and charred broccoli

Crispy Brick Chicken 19

Lemon, fried rosemary, roasted garlic, fingerling potatoes, and jus

NY Strip 35

Grilled artichokes and roasted mushrooms

Cacio e Pepe 12

Spaghetti, pecorino, Parmesan, peppercorn, roasted garlic, and parsley

sides:: Bacon 6

Honey-glazed and peppercorned

Mac & Cheese 7

Aged cheddar and Parmesan

Truffle Fries 7

Beef fat fried, Parmesan, chives, and truffle aïoli

Elotes 7

Grilled corn, spicy mayo, lime, cilantro, and queso

THE PRESS ROOM

West Loop

pressroomchicago.com

You don’t have to be a member of the press to scope out The Press Room. It is the West Loop’s intimate wine bar and dining destination. Chef Jeff Williams serves eclectic fare with interpretations of classic dishes that will take you on a culinary expedition. Located in the lower level of the Historic Free Methodist Publishing House Building, The Press Room is an amalgamation of old and new. The interior is modern while paying homage to the West Loop’s storied past. The open kitchen enables guests to watch the talented kitchen staff prepare interpretations of classic dishes in real time. This cozy and comfortable space is the perfect refuge from the hustle and bustle of daily city life. The wine tasting room provides a perfect space to sit down for an intimate dinner or a hosted event with a sommelier from regions around the world. Sit back and relax at any one of the welcoming tables while enjoying a glass of wine. This is The Press Room.

“The vintage vibe with news-centric and photographic decor pay’s fitting tribute to the locale’s history.”—Zagat “Tucked away in a West Loop basement, The Press Room offers you a cozy refuge from the neighborhood hustle and bustle...”—Chicago magazine “A place you’d feel comfortable hanging solo while reading a book, but that can equally double as a spot to take your Tinder date or visiting family.”—Chicago Tribune

1134 West Washington Boulevard Lower Level Chicago, IL 60607 PH: 331.240.1914 Monday 5-11pm Tuesday-Saturday 5pm-1am Closed Sunday Reservations Accepted Notable Wine List/Rotating Selections Notable Cheese Selections Notable Spirits Weekly Specials Late-Night Dining Lounge Atmosphere Locally-Sourced/Seasonal Private Dining Up To Fifty Takeout Available Vegetarian-Friendly

sample menu selections snacks::

with bread::

dessert::

Spiced Almonds

Salt Cod Brandade

Chocolate Crèmeux

Marinated Olives

la grande board:: bacchanalia of charcuterie and cheese

charcuterie:: Jamón Serrano Spanish ham

Molinari Coppa Italian strap ham

With pickled leek, dill, and paprika

Burrata

With sundried tomato pesto and pea shoots

plates:: Confit Fingerling Potatoes

With dill aïoli, seaweed salt, and fresh horseradish

Lamb Meatballs

With black garlic jus and Pecorino

Roasted Squash

cheese::

With roasted pear, pickled squash, pumpkin seeds, puffed wild rice, and squash vinaigrette

Delice de Bourgogne

Roasted Carrots

France, cow’s milk triple cream, rich, buttery

XO

Beemster, Netherlands, cow’s milk Gouda aged 24 months, butterscotch, pecan

Prairie Breeze Cheddar

Iowa, cow’s milk, sharp, grassy, nutty, complex

With Za’atar yogurt, smoked feta, spiced honey, and toasted hazelnuts

Duck Breast

Sesame crisp, buttermilk pudding, and cocoa crumble

Malted Crème Brûlée

Caramelized raw sugar and flake salt

cocktails:: The Oddball

Kirk & Sweeney rum, sweet potato syrup, red wine, and lime

The Washer

Whiskey, black pepper-honey syrup, and cherry bitters

Sweater Weather

Rye, Amaro Etna, apple cider, and mole bitters

Apple Cardamon G&T

Gin and apple-cardamom shrub

With sweet potato purée, braised radishes, and duck jus

Roasted Pork

With kale, braised fennel, and chimichurri sauce

www.diningout.com

121

121

PRIME & PROVISIONS

Downtown/Loop

primeandprovisions.com

222 North LaSalle Street Chicago, IL 60601 PH: 312.726.7777 Private Events: events@primeandprovisions.com Open Daily Monday-Friday 11:30am-Close Saturday 5pm-Close Sunday 11am-3pm; 5pm-Close Reservations Encouraged; Walk-Ins Welcomed Bar Scene Takeout/Catering Corporate Meeting Space Private Dining Room Available Patio Dining Pre- or Post-Theater Dining Business Lunch/Cigar Lounge Group Dining and Large Parties Award-Winning Wine List Sunday Brunch Valet Parking Available “Top 10 Chicago Steakhouses 2018”—USA Today “Best New Steakhouses 2016”—Crain’s “2018 Award of Excellence”—Wine Spectator “10 Best Steakhouses 2017”—Chicago Magazine

DineAmic Group’s steakhouse, Prime & Provisions, goes back to the basics while paying homage to the classics. Set in a 100-year old building, the design is rooted in traditional wrought iron and rich millwork paneling with a timeless charm of Carrera marble, leather banquettes, walnut tables, and shimmering chandeliers. In a city that is no stranger to steakhouses, Executive Chef Joseph Rizza focuses on traditional fare, grounded in being Chicago’s first all-natural steakhouse whose mission is to source the absolute best beef available. Non-meat-eaters can also enjoy options such as the daily Provisional Fish or a Blackened Cauliflower “Steak,” served on a sizzling plate with roasted garlic. For lunch, choose from a variety of exclusive offerings such as the Creekstone Farms Cheesesteak or the DryAged Prime Burger, named “10 Excellent Chicago Steakhouse Burgers” by Chicago Tribune’s Phil Vettel. End the visit on the Prime Cigar Lounge where you can choose from over 15 premium labels, kept in an in-house humidor. The latest addition to the steakhouse is Sunday Brunch, served every week from 11am-2pm. For a set price, guests can enjoy a grand display of carving and omelette stations, build your own waffles, a fully loaded raw bar with crab legs and shrimp, assorted breakfast favorites, and a Ferris wheel of decadent desserts. For the ultimate experience, an endless bubbles or Bloody Mary bar enhancement is available. No matter the occasion, Prime & Provisions offers guests a steakhouse experience they won’t forget.

sample menu selections first course::

Dry-Aged Kansas City Strip

sunday brunch::

Fried Chicken For The Table

Merguez spice, currant

Grand display; served every Sunday from 11am-2pm $59 adults • $15 children (7-12) • complimentary for children 6 & under

Chili bourbon maple drizzle

House-Flared Thick-Cut Bacon Black pepper, Michigan maple syrup, dark chocolate

Traditional Tuna Tartare Potato gaufrettes

second course:: Lump Crab Caesar Salad

Tuscan kale, romaine, garlic croutons, shaved parmesan

Wedge Salad

Baby iceberg lettuce, charred red endive, thick cut bacon, Hook’s gorgonzola, cucumber, purple onion, tomato

French Onion Soup Parmigiano crouton

third course:: Prime & Provisions proudly serves U.S.D.A. Prime Creekstone Farms 100% All Natural Black Angus Beef; lightly finished with Wisconsin grass-fed butter.

Humanely raised, no hormones or antibiotics.

Dry-Aged Center-Cut Porterhouse For two or more 122

122

www.diningout.com

Tomahawk Colorado Lamb Chops Blackened Cauliflower “Steak” Roasted garlic

Provisional Fish

Chef’s selection; changes daily

Assorted Breakfast Offerings

Made-To-Order Belgian Waffle

Broiled Wild Salmon

Made-To-Order Omelet

escorts::

45-day Dry-Aged Prime Rib, Smoked MustardGlazed Salmon, Fried Chicken for the Table

Kale, Fuji apples, dill beurre blanc

Carvery

Properly Whipped Potatoes

Raw Bar

Purple Cauliflower Au Gratin

Salad

Horseradish parmesan crust

lunch sandwiches:: Blackened Florida Grouper Sandwich House tartar, lettuce, tomato, brioche bun

Creekstone Farms Cheesesteak

Shaved ribeye, caramelized onion, roasted garlic, white American cheese

Prime Rib Dip

Creamy horseradish, roasting jus, crispy onions, toasted hoagie roll

Shrimp, Oysters, Crab Legs Prime Chopped, Roasted Beets, Tuscan Kale & Romaine Caesar

Escorts

Decadent Macaroni & Cheese, Creamed Spinach, Grilled Asparagus, Properly Whipped Potatoes

Sweets

Chef’s Selection of Decadent Desserts

Traditional Cocktails

Endless Bubbles, Bloody Mary Bar, Kir Royale, Bellini

*Menu Items Subject to Change; GlutenFree Options Available

RONERO

West Loop

ronerochicago.com

Ronero ushers in a fresh look and authentic flavors to the very popular West Loop, introducing us to a sexy Latin American restaurant we can’t live without: one that takes us on a culinary tour through the Caribbean and Central and South America, and a rum expedition at the clevely named Esco Bar on the second floor.

738 West Randolph Street Chicago, IL 60661 PH: 312.600.6105

Brunch: Saturday and Sunday 10am-3pm Dinner: Tuesday-Friday 5pm-2am Saturday and Sunday 5pm-3am

The kitchen staff is well-seasoned in Latin American cooking and is putting their best work on display

Reservations Accepted

at Ronero. Start with their famous empanadas, make your way through some of the De La Calle (shared

Rum Bar Daily Specials Live Music Corporate Meeting Space Signature Cocktails Outdoor Dining: Patio Dancing Lounge Atmosphere Private Dining: Up to Fifty

plates), and finally dive into the “El Gran Show,” a shareable spectacle of a whole fried Red Snapper over coconut-cola rice and fried plantains. There’s also a meaty Short Rib and Lamb Chops on offer, so rest assured that choices abound. End your night on a rum-filled note by heading upstairs to Esco Bar, where drinks are eye-popping (meant to be shared with four to six people); or just take it easy and order a regular-sized cocktail from a bar cart-pushing bartender while listening to live music at Ronero’s super sexy speakeasy.

sample menu selections de la calle::

el gran show::

Empanada 9

Pescado Frito 70

Daily selection of empanadas, chimichurri rojo, gordal olive, parsley, and red onion

Ceviche 16

Tuna, passionfruit, red pepper coulis, mango, and rice chicharron

Ropa Vieja 15

Braised goat, fresh baked cheese, and grilled focaccia

platos de la casa:: Pollo al Vino Rojo 19

Half Chicken, pâté, and roasted raisins

Cordero 27

Catalpa Farms lamb chops, foie gras, yucca, and molho campanha

Coconut Moqueca 25

Sofrito-stuffed skate wing, coconut broth, and tuile

Colombian-style, whole fried red snapper, coconut-cola rice, fried plantain, pickled mango, and grilled orange

Picanha 68

16oz churrasco-style rump steak, rice, farofa, Brazilian vinaigrette, and rock salt

cocktails:: Cadejo Blanco 13

Flor de Caña 4-year añejo Oro rum, Plantation Pineapple rum, Boomsma Clooster bitter, mango, chimichurri greens, and lime

Bombilla 13

Old Forester signature bourbon, Benedictine, herbal liqueur, stone-ground yerba maté tea, lemon, and mint

Juan Quinquin 13

Suero Cheesecake 10

Housemade cheesecake, suero whipped cream, and caramel treacle

brunch:: Pan de Mico 5

Monkey bread, cinnamon, maple syrup, and pecan butter

Huevos Pericos 15

Colombian soft scrambled eggs, potato, and bacon

Farofa Granola 13

Greek yogurt, compressed pineapple, and mint

Avocado Toast 14

Challah, avocado, kale, blueberries, quinoa, pickled onion, queso fresco, and soft egg (add chicken or steak)

Sweet & Tart Waffles 15

Caramelized plantains, goji berry, and rum-whipped cream

Hamburguesa 16

Arepa Benedict 15

Salsa golf, provoleta, pickle, and onion

Don Pancho 8-year rum, Glenmorangie 10-year scotch, Cascara (coffee cherry tea), Carpano Antica vermouth, 18.21 Havana, and Hide bitters

Carne Ronero 28

postres::

El Pollo Loco 15

Short rib, patatas Robuchon, chimichurri, and sweet potato

Alfajor 9

Dulce de leche flan, cocoa shortbread, and marigold blossom

Colombian arepas, thick-cut Tocino, poached egg, and hollandaise Waffle, maple syrup, and pimento cheese

Yucca Fry Poutine 15

Yucca fries, Mint Creek Farm egg, chorizo-poblano gravy, and cheese curds www.diningout.com

123

123

SAIGON SISTERS/BANG CHOP THAI KITCHEN

West Loop::Streeterville

saigonsisters.com; bangchopthai.com SAIGON SISTERS 567 West Lake Street, Chicago, IL 60661 PH: 312.496.0090 Monday-Thursday 11am-9pm Friday 11am-10pm Saturday 4-10pm 131 North Clinton Street (Chicago French Market), Chicago, IL 60661 PH: 312.496.0094 Mon-Fri 10am-7pm; Sat 11am-4pm 251 East Huron Street (Northwestern Memorial), Chicago, IL 60611 PH: 312.944.0211 Mon-Fri 10am-8pm; Sat 11am-4pm BANG CHOP THAI KITCHEN 605 West Lake Street, Chicago, IL 60661 PH: 312.285.2800 Mon-Fri 11am to 9pm; Sat 4pm-9pm Call or Reserve at OpenTable.com Locally-Sourced/Seasonal Gluten-Free Options Signature Drinks Catering, Takeout, and Delivery Available Vegetarian-Friendly Halal Meats

Sisters Mary Nguyen Aregoni and Theresa Nguyen are behind both the popular high-quality Vietnamese street food of Saigon Sisters and the authentic, fast-casual Bang Chop Thai Kitchen, serving iconic dishes of two of Asia’s tastiest countries. Saigon Sisters has grown exponentially since their debut venture in 2009.

Immediately appealing to foodies citywide, the brand’s Lake Street location repurposes the classic ethnic dishes of their heritage, adopting global ingredients to create uniquely inventive selections.

At Bang Chop, diners can BYOB and enjoy a quick lunch, takeout, delivery, or casually dine-in. With a small, focused menu, the eatery specializes in Thailand’s most renowned dishes, like Holy Thai Basil chicken, served with a sunnyside egg and jasmine rice; Waterfall Beef Salad; Drunken Noodles; and housemade Red or Green Curry. The high ceilings with wall-to-wall windows and original artworks will make you feel right at home in an intimate yet lofty space.

“Excellent”—Zagat 2013-2018 Top Vietnamese Restaurant—Zagat 2013-2018 Best 50 Sandwiches—Chicago magazine Best New Restaurant 2011—Chicago magazine Michelin Guide 2018

sample menu selections saigon sisters::

bang chop thai kitchen::

The V.B.Q

Holy Thai Basil Chicken (Halal) with Jasmine Rice I Pad Gra Pao

Beef Phô

Krabi Pad Thai I Pad Thai choice of chicken, beef, shrimp, or tofu

Wagyu beef (halal), Viet barbecue sauce, and Thai basil Sliced beef flank and meatball

Pork Belly Rice Bowl

Hoisin-glazed pork belly, brown rice, cucumber, pickled daikon, cilantro, and jalapeños

Ca Ri Ga I Chicken Curry (GF)

Potato, yellow curry, and rice noodles

Smokin’ Pad See Ew I Pat Sii Uuu choice of chicken, beef, shrimp, or tofu

Wide rice noodle, dark soy, Chinese broccoli, garlic, and egg

Tom Yum I Tom Yam Sai (GF) choice of shrimp or chicken (halal) Shiitake mushroom, tomato, tamarind, lemongrass, galangal, kaffir lime, and fish sauce

Bun Bo Hue

Green Curry with Jasmine Rice I Geang Keow Wan (GF) choice of chicken (halal) or tofu

Beef brisket, pork belly, rice noodles, lemongrass, and shrimp paste

Bánh Xeo

Housemade curry paste, Thai basil, Thai eggplant, bamboo, kaffir lime, and fish sauce

Lamb Luc Lac

Grilled beef flank, toasted rice, mint, lime, lettuce, and fish sauce

Sizzling crêpe, bacon, and bay scallops; vegetarian option available Lamb tenderloin, oyster sauce, red onions, arugula, and French breakfast radishes

Barbecue Eggplant (V)

Chile bean paste, phô spices, and Szechaun peppers

124

Rice noodle, tamarind, dried shrimp, garlic, chive, daikon, bean sprout, egg, peanut, and fish sauce

Baby Octopus (GF)

Grilled confit octopus, cuttlefish ink rice, and togarashi

124

Oyster sauce, bell pepper, Thai basil, Thai chile, and a sunnyside-up egg

www.diningout.com

Waterfall Beef Salad I Nam Tok Neau (GF) Laarb Salad (Halal) I Laard Gai (GF)

Ground chicken or basil tofu and mushrooms, onion, toasted rice, Thai chile, mint, lime, cabbage, and fish sauce

TERZO PIANO

Downtown/Loop

terzopianochicago.com

159 East Monroe Street Chicago, IL 60603 PH: 312.443.8650 Lunch: Monday-Saturday 11am-3pm

The Art Institute’s contemporary restaurant Terzo Piano, located on the third floor of the Modern Wing, is for locals, foodies, tourists, and art enthusiasts alike.

Enjoy a lovely lunch every day of the week; brunch on Sunday; or on Thursdays, extend it through happy hour and dinner. Terzo Piano is conveniently located adjacent to Millennium Park and bustling Michigan Avenue, so it’s a great place to rest after sightseeing or a post-Mag Mile shopping spree. You can even reach Terzo Piano’s door via the Nichols Pedestrian Bridgeway straight from the park!

In 2017, Terzo Piano completed a sleek redesign that further enhanced its stunning views of the city’s notorious skyline. However, Terzo Piano’s ethos of crafting Mediterranean fare with local and regional, organically grown, sustainable produce and farm-raised meats and poultry remains. James Beard Awardwinning Chef Tony Mantuano (also of the famed Spiaggia) and Chef di Cucina Carolina Diaz’s updated menu features Terzo Piano stalwarts alongside a broader selection of pastas, shared plates, and entrées such as the Asparagus Salad, Sausage Flatbread, or Spaghetti Nere. Of course, following the seasons means you’ll be surprised and delighted every time you visit.

Cocktails: Thursday 3-5pm Dinner: Thursday 5-8pm Brunch: Sunday 11:00am-3pm Reservations Recommended But Not Required Healthy Options Available Kids’ Menu Large Parties/Private Dining Available Locally-Sourced/Seasonal Cheese Cave Notable Beer/Wine List/Spirits List Signature Drinks Available Panoramic Views Vegetarian and Vegan-Friendly

sample menu selections shared::

seasonal pasta::

dessert::

Trio 14

Gemelli 21

Lemon Semolina Cake 12

Sausage Flatbread 16

Agnolotti 20

Marinated olives, Marcona almonds, and chef’s selection of cheese Italian pork sausage, pistachio pesto, goat cheese, Calabrian chili peppers, fennel pollen, and honey

Charcuterie 19

Cured meat, chef’s selection of cheese, mustard, pickled vegetables, and crostini

Burrata and Mozzarella Flatbread 14 Tomato and basil

Chef’s blend of mushrooms, spinach, Taleggio, and truffle Lemon ricotta, hazelnuts, and poppy seeds

Spaghetti Nere 23

Fresh tuna, roasted red pepper sauce, gremolata, and bottarga

mains:: Charred Octopus 26

soup and salad::

Butter-poached carrots, fingerling potatoes, romesco, and herbs

Cauliflower Soup 11

Chicken Croccante 22

Charred cauliflower and whipped ricotta

Endive 16

Pear, Gorgonzola dolce, balsamic, and walnuts

Chicken Cobb Salad 22

Sweet baby gem, bacon, tomato, avocado, hard boiled eggs, and blue cheese dressing

Seared poussin, sumac, smoked labneh, and herbed couscous

Lemon curd, whipped honey yogurt, pistachio crumble, nut brittle, blackberries, and honeycaramel sauce

Sweet and Salty 11

Chocolate crémeux, torched brown sugar meringue, brownie bites, peanut caramel clusters, salty cracker crunch, and raspberry jam

brunch:: Steak and Eggs 24

8oz strip loin, salsa verde, and breakfast potatoes

Buckwheat Pancakes 15

Banana, berries, and organic maple syrup

Modern Benedict 22

Poached eggs, hollandaise, and herbed potatoes

Crispy Cauliflower 19

Quinoa, avocado hummus, and pickled onions

Third Floor Burger 19

Black Angus beef double patty, white cheddar, lettuce, tomato, pickles, garlic aïoli, and fries

Strip Loin 31

Black garlic polenta, onion dust, charred spring onions, and romanesco

www.diningout.com

125

125

THE VILLAGE

Downtown/Loop

ItalianVillageChicago.com

71 West Monroe Street Chicago, IL 60603 PH: 312.332.7005 FAX: 312.332.2656 Monday-Thursday 11am-Midnight Friday and Saturday 11am-1am Sunday Noon-Midnight Full Bar/Lounge Atmosphere Near Millennium Park Award-Winning Wine List Private Rooms Available Valet Parking Available Nightly Family-Friendly Live Music Every Wednesday

The Village, Chicago’s oldest Italian restaurant, has a storied history of attracting famous patrons, including Al Capone. The Chicago landmark is perfect for all audiences from business clients and tourists to families and friends. With intimate booths, twinkling lights, and mural landscapes of an Italian village, it brings the simple elegance of Old World romance to downtown Chicago. The Capitanini family’s take on hearty, northern Italian cuisine is classic and fresh, not to mention moderately priced. The Frutta di Mare Linguine especially enjoys a “wow” status. The Village has been the recipient of the Wine Spectator Award for 34 years running, and the cellar houses 25,000 bottles. This season savor the holiday joy under the twinkling Tuscan stars at The Village.

Chicago’s Oldest Italian Restaurant Silver Platter Award, Best Italian Restaurant in the City Since 1984—Wine Spectator Award Most Romantic Restaurant—Citysearch Best Italian—AOL City guide Favorite Italian, Business Dining, Date Spot, Special Occasion, and Wine List—Citysearch Best Lunch Spot Winner since 2011—Crain’s Chicago Business

sample menu selections pollo::

pesce::

Chicken Rotolini

Fresh Lake Superior Whitefish Lemon

Rolled chicken with sausage, prosciutto, and sage in a mushroom-Sherry wine sauce; served with fettuccine Alfredo

Chicken Parmigiana

Breaded chicken breast baked with tomato sauce and mozzarella cheese; served with mostaccioli

Chicken Vesuvio

Oven-roasted chicken, potatoes, herbs, garlic, and white wine; requires 30 minutes of prep time

pasta:: Four Cheese Tortelli

Pillow-shaped pasta filled with mascarpone, mozzarella, and ricotta cheeses with a cherry tomato, garlic, and basil sauce

Seafood Ravioli

Served with capers and parsley in a white wine-butter sauce

Cacciucco

Tuscan seafood stew with caramelized fennel, fresh fish, scallops, calamari, and clams in a tomato-garlic-saffron-herb broth

Fresh Atlantic Salmon Puttanesca

Broiled with tomatoes, capers, black olives, garlic, basil, and white wine; served atop sautéed escarole

specialita della casa:: Eggplant Parmigiana

Baked with panko breadcrumbs, tomato sauce, mozzarella, and Parmesan cheeses

Veal Cutlet Parmigiana

Blended seafood topped with shrimp and scallops in a creamy tomato sauce

Baked with seasoned breadcrumbs and tomato sauce with mozzarella; served with fettuccine Alfredo

Linguine con Frutta di Mare

carne::

Fresh mussels, squid, clams, scallops, and shrimp in a zesty tomato sauce

Lasagne

“House specialty” of pasta layers, meat sauce, cream sauce, and Parmesan

choice of mostaccioli with tomato sauce, cottage fries, or vegetables

Pork Chops Cacciatore

A sauce of onions, herbs, tomatoes, and mushrooms

12oz Center-Cut Filet Mignon

Charbroiled; served with mushroom-Marsala sauce

126

126

www.diningout.com

VIVERE

Downtown/Loop

Italianvillage-chicago.com/vivere

Since opening its doors 30 years ago, Vivere has continued to be a Chicago landmark of contemporary Italian cuisine. Located on the main floor, Vivere allows you to experience regional contemporary Italian cuisine in a setting that is both luxurious and whimsical.

Executive Chef Amelotti oversees the creative approach to Italian cuisine combining his French and Argentinian influences, creating dishes that not only follow the latest trends in Italian cuisine, but also pay homage to its rich culinary tradition. Cocktail gatherings and sit-down dinners for up to 50 guests are available on The Balcony, overlooking the main dining room. The entire room can accommodate seating for 125 or a holiday buffet gathering of 170.

Since 1984—Grand Spectator Wine Award Since 1997—DiRõNA Award Recipient Award-winner—Interior Design magazine Three Stars—Phil Vettel, Chicago Tribune Wine Enthusiast Ultimate Distinction Best New Restaurant—Esquire Magazine Best Power Lunch and Best Romantic Dining—City Search

71 West Monroe Street Chicago, IL 60603 PH: 312.332.4040 FAX: 312.332.2656 Lunch: Monday-Friday 11:30am-2:30pm Dinner: Monday-Thursday 5-8:30pm Friday and Saturday 5-9pm Full Bar/Award-Winning Wine List Elegant Lounge Atmosphere Private Rooms Available Near Millennium Park Valet Parking Available Nightly People-Watching Theater District

sample menu selections antipasti freddi::

paste::

Mozzarella di Bufala e Pomodori

Agnolottini di Fagiano

Antipasto alla Vivere

Tagliorini Zafferano alla Calabrese

Imported buffalo mozzarella, heirloom tomatoes, red onions, fresh basil oil, and balsamic glaze Chef’s choice of cured meats, cheeses, and vegetables

antipasti caldi:: Gnocchi con Astice e Spinaci

Homemade petite potato dumplings, Maine lobster, truffle paste, spinach, and white wine-shallot sauce

Funghi Ripieni

Roasted portobello filled with truffle Tomini cheese, roasted peppers, and shaved Pecorino cheese

Pasticcino di Granchio

Seared jumbo lump crab cake, red cabbage purée, Sweet Drop peppers, microgreens, and chive vinaigrette

Vivere’s classic small, pillow-shaped, homemade, pheasant-filled pasta, butter, sage, and Parmigiano-Reggiano cheese Housemade saffron pasta sautéed with garlic and olive oil, spicy Calabrian peppers, calamari, baby gulf shrimp, and diver sea scallops

secondi:: Ippoglosso alla Caponata

Grilled halibut with a caponata sauce of eggplant, shallots, olives, tomatoes, and capers; served atop carrot purée

Griglia di Vitello

Mesquite charcoal-grilled veal chop, turnip purée, roasted almonds, and Barbera d’ Asti sauce; served with the vegetable of the day

Pollo con Polenta e Aglio Nero

Pan-seared Amish Airline deboned chicken, black garlic compound butter, pistachio polenta, and braised greens

www.diningout.com

127

127

Friends Sushi

NEAR NORTH :: 129 1959 Kitchen & Bar

143 The Grill on the Alley

124 Saigon Sisters

130 Bar Cargo

146 The Hampton Social

157 Sapori Antichi Bar Italiano

131 Beatrix

147 Hash House A Go Go

158 The Signature Room at the 95th®

134 Bernie’s Lunch and Supper

144 House of Blues

160 Shula’s Steak House

196 Carmine’s

148 Kamehachi

161 Spiaggia Restaurant and Lounge

132 Chicago Chop House

149 Katana

164 STK Chicago

135 Cupitol Coffee + Eatery

150 Kitchen American Bistro

165 Sugar Factory

36 Del Frisco’s Double Eagle 1 Steak House

151 Le Bar

162 Terrace 16

152 Le Colonial

166 Texas de Brazil

153 Mastro’s Steakhouse

167 Topo Gigio Ristorante

119 Morton’s The Steakhouse

168 Torali Italian-Steak

154 NoMI Kitchen

169 Tortoise Supper Club

186 Nookies

172 Vapiano

156 PROSECCO

170 Yolk

137 El Hefe 138 Erie Cafe 139 Fremont 140 Friends Sushi 141 The Goddess and Grocer 142 Grandee Cuisine

1959 KITCHEN & BAR

Old Town

secondcity.com/1959

230 West North Avenue 2nd floor Chicago, IL 60610 PH: 312.337.3992

With a sleek retro vibe that pays homage to The Second City’s rich history, 1959 Kitchen & Bar features a little something for everyone. Emphasizing sustainable, organic, and regional ingredients, Executive Chef Jacob Solomon’s menu ranges from savory pub fare—the Louis Burger is a must-try—to elevated options like Kung Pao Cauliflower. Drink highlights include specialty cocktails like the Painkiller, crafted with Pusser’s rum, Tattersall Grapefruit Crema, lemon, and simple syrup, to a wide variety of craft beers. In addition to being the perfect spot for a pre- or post-show visit, 1959 Kitchen hosts its own lively entertainment, inlcuding DragCab, a monthly drag show featuring over-the-top themes and Chicago’s finest and fiercest performers.

Monday-Thursday 5-11pm Friday and Saturday 5pm-Midnight Sunday 4-11pm Reservations Accepted Through OpenTable Second City’s Restaurant Late-Night Dining Pre-and Post-Theater Dining Featured in “Chicago’s Best” Large Parties Healthy Options Locally-Sourced/Seasonal Private Dining: Over Fifty Signature Drinks Lounge Atmosphere Vegetarian-Friendly Bar Scene Gift Certificates

Best Hidden Gems—Chicago’s Best Diners’ Choice Award—OpenTable, 2018

sample menu selections snacks::

mains::

cocktails::

Pretzel 7

Salmon a la Plancha 15

Old Fashioned 12

Beef Fat Fries 6

Louis Burger 13

Cheesy Poofs 4

Kung Pao Cauliflower 12

Spicy mustard and Cheese Whiz Mayo and ketchup

Quinoa, raw zucchini, and blackened avocado B & B pickles, American cheese, and special sauce

Crunchy Calamari 13

Lo mein noodles, cashews, and spinach

Cheesy Flatbread 9

Clams, watercress, and shrimp

Chicken Strips 11

Purple kale, garlic confit, and natural jus

Spicy mayo, squash, and Aleppo pepper Mozzarella, tomato, and arugula salad Buttermilk, arugula, and fennel pollen

salads & veggies:: Elote 9

Queso fresco, black lime, and jalapeño

Kale Caesar 11

Roasted broccoli, lentils, and macadamia nuts

Simple Salad 7

Veggie chips, leafy greens, and lemon

Hand-Cut Spaghetti 18 1/2 Grilled Chicken 19

something sweet:: one for $6 or the trio for $15

Fernet Coffee Cake Caramel Apple à la Mode Matcha Chocolate Pudding

Two ways: Buffalo Trace bourbon or Don Q vermouth cask rum

Bomba Negori 12

Koval gin, Campari, Tattersall Grapefruit Crema, lemon, and simple

Painkiller 12

Pusser’s rum, Tattersall Grapfruit Crema, lemon, and simple

Cherry Sour 11

Maker’s Mark, Tattersall Sour Cherry, lemon, simple, and aquafaba

Smokey Word 13

Del Marguey Vida mezcal, green charteuse, Luxardo Maraschino liqueur, jalapeño, aquafaba, and lime

Garden Party 12

Villa Maria bubbly savignon blanc, Tattersall Creme de Fleur, watermelon sorbet, lemon, mint, and bitters

Beets by Jacob 8

Sunflower butter, white poppy seeds, and sprouts

Hummus 9

Seasonal vegetables

www.diningout.com

129

129

BAR CARGO

River North

barcargo.com

605 North Wells Street Chicago, IL 60654 PH: 312.929.0065 Lunch Daily: 11am-4pm Dinner: Sunday 4-10pm Monday-Thursday 4pm-Midnight Friday and Saturday 4pm-2am Weekend Brunch: Saturday and Sunday 11am-2:30pm Reservations Accepted Bar Scene Late-Night Dining Large Parties Notable Spirits Happy Hour Valet Parking Available Patio Dining Takeout Delivery Available Weekend Brunch

Anthony Stefani, son of one of Chicago’s pioneering restauranteurs, Phil Stefani, returned to the restaurant business full time in the summer of 2017 after a successful career with the Chicago Blackhawks and Breakthru Beverage. After a lifetime of visiting Rome’s best pizzerias and bars, Anthony has brought the incredibly unique Italian-style pizza he fell in love with to Chicago through Bar Cargo, a Roman Pizza Bar in the heart of River North.

Stefani partnered with consulting Pizzaiolo and Roman native, Massimo “Max” Moresi (’98 World Pizza Champion), who brings years of experience working in some of Rome’s finest pizzerias, and perfecting the 96-hour rise crust using a custom three-flour blend imported from Rome. Beyond pizzas, Bar Cargo offers a selection of unique bar bites, salads, and sandwiches with a lively bar program and custom décor, with cutout cargo containers in the bar and kitchen to emphasize the authenticity of how imported goods for the pizza are shipped. Bar Cargo also boasts an expansive beer garden and patio (if weather permits). Next time you’re craving a taste of Rome in the fun and vibrant River North neighborhood, stop

by Bar Cargo for some of the best Roman pizza in the city.

sample menu selections appetizers:: Prosciu-Dough 13

Fried dough, Stracchino cheese, and Parma prosciutto

Hey Meatballs! 11

Pear and Arugula 14

Beef and pork blend

Cargo Wings 14

Caprese 14

Fried Calamari 12

Cocktail sauce and saffron aïoli

Tuna Avocado 14

Ahi tuna, sesame oil, Sriracha, black sesame seeds, ponzu sauce, and baked wonton chips

Arancini 12

Choice of mushroom risotto with saffron aïoli or spaghetti carbonara with arrabbiata sauce

Wisconsin Cheese Curds 10 Peppercorn ranch

salads:: Chop Chop 14

Radicchio, iceberg, romaine, spicy salami, crispy pancetta, artichoke, chickpeas, olives, tomatoes, ricotta salata, and red wine vinaigrette

130

Iceberg lettuce, bacon, bleu cheese crumbles, hard boiled egg, avocado, tomatoes, and bleu cheese dressing Pickled red onion, dates, Gorgonzola, candied walnuts, and balsamic vinaigrette

Gardiniera and arrabbiata sauce

130

Cobb 14

Baby arugula, grape tomatoes, fresh mozzarella, white balsamic dressing, and balsamic reduction

Chicken Caesar 14

Chopped romaine hearts, croutons, and Parmesan bowl

more cargo:: Sliders & Fries (Choose Three) 14

Buffalo: breaded chicken breast, buffalo giardiniera sauce, lettuce, tomato, ranch, and brioche bun BBQ pulled pork: citrus-chiptole barbecue sauce, cilantro-lime coleslaw, and brioche bun Veggie: roasted cremini mushroom, herb-garlic cheese, basil, tomato, roasted red pepper, and brioche bun

pizzas:: cargo piccolo serves 2; cargo grande serves 3-4

The Chicago 21;37

Italian sausage, red and green peppers, and tomato sauce www.diningout.com

Cargo Combo 22;38

Sausage, spicy soppressata, meatball, and pancetta

Cargo Garden 21;37

Grilled bell peppers, onions, zucchini, eggplant, and tomato sauce

Popeye & Truffle Oil 22;38

Sautéed spinach, mushrooms, truffle oil, and Parmesan

The Roman 21;37

Pancetta, pecorino cheese, and egg yolk

Hot Hot Hot 21;37

Pachino tomatoes, chile, garlic, tomato sauce, and no cheese

Saus Shroom 21;37

Sausage, mushroom, and tomato sauce

CBT 22;38

Chicken, cherry tomatoes, bacon, cheddar, avocado, scallions, and ranch drizzle

Buffalo Bill 21;37

Buffalo grilled chicken, giardiniera wing sauce, celery, and ranch drizzle

Nutella Pizza 17

Fresh berries and powdered sugar

*Prices Subject To Change

BEATRIX

Fulton Market/West Loop:: River North:: Streeterville

BeatrixRestaurants.com

West Loop/Fulton Market 834 West Fulton Market PH: 312.733.0370

River North 519 North Clark Street PH: 312.284.1377

Beatrix is a neighborhood coffee shop, restaurant, and meeting place that originated in River North in June 2013. The concept was created by Lettuce Entertain You Enterprises Founder Rich Melman and Executive Partner and Divisional President Marc Jacobs, along with Chef Partners John Chiakulas, Rita Dever, and Susan Weaver. Known for its healthy-meets-delicious menu offerings for breakfast, lunch, dinner, and weekend brunch, freshly squeezed juice, housemade pastries, and coffee from two iconic Chicago roasters, guests can enjoy the full-service restaurant throughout the entire day. Beatrix opened its third location in the Fulton Market District of the West Loop, and is home to Beatrix Market, a quick grab-and-go experience that opened inside Beatrix Streeterville in 2015. In April 2018, the second stand-alone Beatrix Market opened its two-story location in the Loop on DePaul University’s campus and features self-serve salad, hot food and soup bars, chef-prepared sandwiches and snacks, a Beatrix coffee bar, pizza counter, and a full cocktail bar and lounge.

2015 Best Brunch—Chicago Magazine Vital Weekday Breakfast Spot—Eater Michelin-Rated

Streeterville 671 North Saint Clair Street PH: 312.642.0001 Beatrix is open for breakfast, lunch, dinner, and weekend brunch. Visit the website for specific hours.

Reservations Accepted Beatrix Market: Grab and Go, Hot and Cold Bar Catering/Takeout Available Family-Friendly/Kids’ Menu Happy Hour Bar Scene Patio Dining Available Valet Parking Available Private Dining Available/Large Parties Vegetarian-Friendly Healthy Options Gluten-Free Options Daily Specials

sample menu selections breakfast and brunch::

dinner::

Braised Pot Roast and Egg Sandwich 8.95

Prime Burger 13.95

Aged white cheddar and jalapeño relish

Spicy Chicken Tinga 9.95

Guajillo chili, sunny eggs, avocado, and corn tortillas

Whole grain toast or classic bun, Kennebec fries, housemade giardiniera, and choice of aged white cheddar, Wisconsin Swiss, or Havarti

Turkey, Sweet Potato, and Greens Neatloaf 17.50

Light and Fluffy Lemon Pancakes 11.95

Braised kale and vegetable gravy

Quinoa Cakes with Poached Eggs 12.95

Smoked almond slaw and corn tortillas

A Wonderful Egg White Omelette 12.95

Soy-glazed shiitake and trumpet mushrooms, shishito peppers, and crispy kale

Blackberries and lemon syrup

Tomato-basil sauce, poached egg, mayo, and window herbs White cheddar, baby spinach, avocado and tomato salsa, and organic turkey bacon

lunch:: Straight “A” Salad 10.95

Arugula, avocado, Asian pear, Asiago, and almonds

Crispy Kale Salad 11.95

Papaya, pumpkin seeds, dates, Parmesan, and white balsamic vinaigrette

Mushroom and Quinoa Burger 13.95

Swiss cheese, baby kale, Kennebec fries, and Sriracha aïoli

Warm Pot Roast Sandwich 13.95

Toasted white cheddar bun, caramelized onions, watercress, and Kennebec fries

Chili and Chocolate-Glazed Salmon 24.95 Szechaun Roasted Chicken 17.95

coffee/pastry bar:: Vanilla, Lemon, and Chocolate Angel Food Cake Muffins 2.95 Honey Butter Cinnamon Roll 3.50 La Colombe Nitro 4.25 Bulletproof Coffee 8.95

dessert:: Oh My! Caramel Pie 7.95 Shortbread cookie crust

Tall, Dark, and Handsome Chocolate Cake 7.95

Poke Bowl with Bulgar Wheat 16.95

Ahi tuna, avocado, shaved radish and cabbage, cilantro, and ponzu dressing www.diningout.com

131

131

Old Chicago lore and traditional steakhouse eats are brought to life at the revitalized Chicago Chop House. Opened in 1986, the Chicago Chop House embodies the essence of the city’s quintessential old-school steakhouses, with the food and welcoming ambience taking precedence. Walk in on any night of the week and you’ll be transported to another time as a live pianist plays croon-worthy tunes and regulars gather in the bar for their drinks of choice. A selfdescribed “history book of Chicago,” over a thousand historical photos of Chicago’s mayors, mobsters, meatpackers, and musicians line the walls of the dining room, nodding to the city’s rich heritage.

Chicago Chop House features classic steakhouse menu offerings, including custom size steak portions, which are butchered onsite and made to-order. This fall, patrons can enjoy the addition of an intimate speakeasy dining room. The Chicago Chop House strives to bring back the familiar charm of the classic Irish steakhouse, and, of course, continue its award-winning tradition of pleasing palates with 64oz Porterhouses, 32oz lobsters, and expanded vegetarian options. Order standby steakhouse appetizers and desserts and you have a well-rounded, unforgettable meal. Also renowned for their wine selection— and winner of multiple wine-focused awards throughout the years—Chicago Chop House boasts 650 choices by the bottle and 30 by the glass, each carefully chosen to accompany the quality meat- and seafood-focused menu. Exemplifying the art of quality service and dining, Chicago Chop House is guaranteed to continue on as a Chicago mainstay for years to come.

132

132

www.diningout.com

River North

CHICAGO CHOP HOUSE

chicagochophouse.com

60 West Ontario Street Chicago, IL 60654 PH: 312.787.7100 Private Events: Yvette Bordonaro events@chicagochophouse.com

sample menu selections

appetizers:: Herb-Roasted Lollipop Lamb Chops 18 Micro greens and mint jelly

Jumbo Cocktail Shrimp 23 With cocktail sauce; by the 1/2lb

classic entrées and seafood:: Roasted Chicken Breast 32

Lemon-butter sauce, fresh spinach, white truffle oil, and mashed potatoes

Fried Eggplant 12

Pan-Seared Sea Bass 45

Pan-Fried Lake Perch 16

Broiled Australian Cold Water Lobster Tail $35/MP

Feta cheese, toasted almonds, and mint Lemon-butter sauce and crispy capers

salads & soup:: Baby Wedge Salad 11

Tomato, applewood-smoked bacon, and blue cheese with choice of creamy blue cheese, 1000 island, or 50/50 dressing

Chop House Truffle Mac ’n’ Cheese 10

The finest awarded center-cut, hand-selected, and dry-aged in their own aging box

Wet-Aged 8oz Petite Filet 45

Piano Bar Valet Parking Available

Shredded potato, eggs, onion, sour cream, and applesauce

American Mishima Ranch Wagyu:: prime steaks and chops::

Private Rooms Available Call For More Details

Chicago Chop House Potato Pancake 8

Crispy Brussels Sprouts 12

Mishima Petite NY Strip 65

Full Bar/Award-Winning Wine List

sides::

Lobster Bisque 13

Well-marbled with the highest “USDA Prime” grading

Reservations Requested

(Small or large)

Jumbo Baked Potato (Over 1lb) 9

Chopped lobster and white truffle oil

Bar Opens Daily at 4pm

Delicious mint and feta couscous and spinach

Baby Spinach Salad 13

Feta cheese, candied pecans, applewood-smoked bacon, and bacon vinaigrette

Open Daily For Dinner: Monday-Friday 4-10:30pm Saturday 4-11pm Sunday 4-10pm

Whipped Irish butter, applewood-smoked bacon, sour cream, and aged cheddar cheese With applewood-smoked bacon

Add applewood-smoked bacon $5

desserts:: Individual Apple Pie À La Mode 13 Flourless Chocolate Cake 10 * This is just a sample of what the Chicago Chop House has to offer

Dry-Aged 18oz Bone-In Rib-Eye 69 64oz Grand Porterhouse 149

www.diningout.com

133

133

BERNIE’S LUNCH AND SUPPER

River North

bernieslunchandsupper.com

660 North Orleans Street Chicago, IL 60654 PH: 312.624.9892 Lunch: Monday-Friday 11am-3pm Dinner: Monday-Thursday 5-10pm Friday and Saturday 5-11pm Brunch: Saturday 10am-3pm Sunday 10am-4pm

Located in Chicago’s River North neighborhood, Bernie’s serves up an eclectic mix of American favorites with Mediterranean, French, and Spanish influences. The space includes an expansive wraparound bar and bar area, a large dining room with an open kitchen, as

Happy Hour: Monday-Friday 4:30-6:30pm

well as a second floor rooftop patio with a full bar and seating to enjoy the delicious, global fare expertly

Reservations Accepted, Walk-Ins Welcomed

pickles, onions, aïoli—even bacon and an egg if you so desire), Hummus (chickpeas, parsley, sesame,

Large Parties/Private Dining Available Happy Hour Locally-Sourced/Seasonal Rooftop Patio Dining Available Vegetarian-Friendly Weekend Brunch

za’atar, and pita), and Beer Mussels (coppa, giardiniera, and baguette). Many items are meant to be

crafted by the kitchen. Keep your palate primed for the likes of Bernie’s Cheeseburger (house grind, dill

shared and are served family-style. Bernie’s serves lunch and dinner, in addition to weekend brunch and weekday happy hour (which includes discounted cocktails, beer, bubbles, and snacks). After graduating from the prestigious Culinary Institute of America, Chef/Owner Zack Sklar began his career catering parties throughout the Hudson Valley before moving back to his home state of Michigan. In 2012, Sklar opened his first restaurant, Social Kitchen and Bar. Following the success of Social, Sklar founded Peas & Carrots Hospitality, opening several other concepts throughout Michigan. Bernie’s Lunch and Supper is Sklar’s first venture in the city of Chicago.

sample menu selections lunch::

supper::

Sweet Potato Falafel Sandwich 14

Meatballs 14

Turkey Burger 16

Salmon Tartare 16

Bernie’s BLT 15

Beets and Burrata Salad 15

Dill yogurt, harissa, Fuji apples, and arugula Warm pita, parsley-sumac salad, and Sriracha Slab bacon, red oak lettuce, marinated tomato, avocado, red onion, and sourdough

Tomato Soup 8

Endive, yogurt, and tomato sauce Sesame, radish, and cilantro Cask-aged vinegar, urfa biber, and fennel

Bernie’s Cheeseburger 16

Basil, torn croutons, and Parmesan

Blend of short rib, pork belly, onion, cheese, pickles and aïoli

Pan Con Tomate 16

Hummus 12

Serrano ham and Burrata cheese

Greens and Grains 16

Chickpeas, parsley, sesame, za’atar, and pita (add lamb 6, vegetables 5, extra pita 1.5)

Quinoa, kale, pickled onion, pine nuts, falafel croutons, and Parmesan

Cherry-Brined Chicken 27

Steak Cobb Salad 21

Salmon 26

Romaine lettuce, bacon lardons, blue cheese, avocado, red onion, and buttermilk dressing

Cherries, potatoes, bacon, olives, and celery Pickled onions, almonds, asparagus, cilantro, lime vinaigrette, and lemon zest

NY Strip 32

Petite herb and frisée salad, capers, tomato vinaigrette, and parsley compound butter

134

134

www.diningout.com

Beer Mussels 20

Coppa, giardiniera, and baguette

Bucatini Pasta 22

Kale, leeks, crème fraîche, Pecorino-Romano, and egg yolk

brunch:: Blueberry Açai Bowl 10

Granola, seasonal fruit, and coconut

Brioche French Toast 10

Caramelized brioche, seasonal jam, and maple syrup

Croque Madame 14

Coppa ham, Gruyère, and sunnyside egg on sourdough

Lox & Pita 16

Caper schmear, red onion, cucumber, and parsleysumac salad

Fried Egg Sandwich 13

Bacon, avocado, cheddar, and hot sauce on sourdough

CUPITOL COFFEE + EATERY

Streeterville::Evanston

cupitol.com

Streeterville 455 East Illinois Street Chicago, IL 60611

Freddo Cappucino

With locations in both Evanston and Streeterville, Cupitol Coffee + Eatery has established itself as an all-day coffeehouse and restaurant that appeals to every appetite. Cupitol’s concept of an all-day cafe is relatively novel in the United States, inspired by community-gathering European cafes. Owner Sellia Georges, an Evanston native, spent almost 10 years overseas and made it her goal to bring the European-style dining concept back to her hometown. Hence the creation of Cupitol, serving award-winning European coffee (including signature iced varieties), cold-pressed juices, and pastries to-go (including five different kinds of croissants, three different danishes, and four different muffins, for starters), while also acting as an all-day restaurant with menu features stretching from cheesy omelettes in the AM to Skirt Steak and Chicken Alfredo for dinner—and just about everything in between. To pair with your all-day eats, Cupitol offers thoughtfully crafted cocktails fit for brunch (mimosas and Bloody Marys), lunch (Jalapeño Margaritas), and dinner (bythe-glass reds and whites from across the globe). With easy counter ordering and a staff that happily delivers food to your table, the wait and fuss of full-service dining is out the window. Instead, Cupitol focuses on what’s important—exceptional food and drink, and the company you share it with. Be sure to keep them in mind for to-go meals; call-in or online ordering is a cinch.

PH: 312.414.1400

Downtown Evanston 812 Grove Street Evanston, IL 60201 PH: 847.868.8078 Monday-Thursday 7am-9pm Friday and Saturday 7am-10pm Sunday 7am-8pm Locally-Sourced/Seasonal Coffee and/or Tea Specialties Signature Drinks Daily Specials Healthy Options Lounge Atmosphere Weekend Brunch Vegan/Vegetarian Options Takeout/Online Ordering

sample menu selections specialty coffee::

all day::

dinner::

Freddo Espresso 3

Kale and Fennel Caesar 9

Coffee-Rubbed Wings 7

Double espresso chilled and topped over ice

Freddo Cappuccino 3.50

Double espresso chilled and topped with cold milk cream

breakfast:: European Breakfast 8.50

Greek yogurt, homemade almond granola, seasonal berries, and local 100-percent raw honey

Avocado Wrap 7

Baby kale leaves, romaine lettuce, tomato, cucumber, Parmesan, and Caesar dressing; add chicken 3, add shrimp 5

Cupitol Veggie Salad 8

Baby kale leaves, mixed cabbage, carrot, green onions, and lemon vinaigrette; add chicken 3, add shrimp 5

Shroomed Patty Melt 9.50

Prime meat, wild mushrooms, Wisconsin sharp cheddar, onion compote, and rye

With grilled pineapple

Yiayias Meatballs 7 With tomato sauce

Greek Gravlax 7

Feta, tomato, Kalamata olives, capers, and onion

Tuna Niçoise Salad 14

Sustainable American tuna, baby red potato, green beans, olives, red onion, parsley, cherry tomato, egg, and lemon vinaigrette

Falafel Burger 8.50

Skirt Steak 18

Wild mushroom, Gruyère, spinach, and hash browns

Tuna Sandwich 9

Wild Mushroom Alfredo 10

Sweet Potato Bowl 9

Chicken B.L.T.A 10

Atlantic Salmon 16

Scrambled egg, Hass guacamole, queso fresco, pico de gallo, and wheat tortilla

Shroomed Omelette 10

Brown rice, kale, vegan coconut curry, and poached egg

Breakfast Sandwich 7

Fried egg, Jones bacon, classic American cheese, and butter croissant

Chickpea patty, paprika yogurt, cabbage relish, and sesame brioche Sustainable American tuna salad on wheat Free-range chicken, bacon, lettuce, tomato, guacamole, and country white

Canadian skirt steak, asparagus, romaine, coconut curry, and roasted baby potatoes Fettuccine, cream, Parmesan, and parsley Sustainable salmon fillet, fennel, hazelnut, zucchini, brown rice, and soy vinaigrette

Fish and Chips 14

Sustainable cod, homemade tartar sauce, and house-cut fries

www.diningout.com

135

135

DEL FRISCO’S DOUBLE EAGLE STEAK HOUSE

Gold Coast

delfriscos.com

58 East Oak Street Chicago, IL 60611 PH: 312.888.2499 Dinner: Monday-Saturday 4-11pm Sunday 5-10pm Reservations Accepted via Phone or Online Bar Scene Corporate Meeting Space Available Large Parties Late-Night Dining Notable Wine List Outdoor Dining Available Valet Parking Available

Esquire Champagne Room

No one does steak like Del Frisco’s Double Eagle Steakhouse. An American culinary institution, Del Frisco’s serves up flawless cuisine that is bold and delicious, an extensive award-winning wine list, and a level of service that reminds guests that they’re the boss. Nestled in the heart of the Gold Coast in the historic, nearly 80-yearold Esquire Theater on Oak Street, the soaring two-story, 24,000-square-foot restaurant is a welcome respite for Michigan Avenue shoppers, tourists, and locals alike. The centerpiece of the restaurant is a stunning four-story glass wine tower stocked with more than 20,000 bottles of more than 1,700 different varietals expertly selected by Wine Director Amy Lutchen. Executive Chef Mario Hernandez continues the Del Frisco’s tradition of high-quality ingredients, seasonal selections, and local specialties. USDA Prime steaks, chops, and filets, including dry-aged options, are sourced from Chicago stockyards and shine in all their tender glory. Guests can indulge in an effervescent experience at the new, luxurious Esquire Champagne Room for Champagne sips and light fare, including caviar, oysters on the half-shell, and charcuterie in an intimate setting. This sparkling oasis is located on the third floor and surrounds guests with elegant décor and intimate seating options.

sample menu selections appetizers::

soup::

seafood::

Shellfish Plateau MP

Lobster Bisque 15

Bay of Fundy Salmon 37

steaks and chops::

Broiled Lobster Tail market price

Chilled Alaskan King crab legs, iced jumbo shrimp, and chilled crab claws

Shanghai-Style Fried Calamari 19

Poached lobster, crème fraîche, and Sherry

Sweet chili glaze, bean sprouts, cherry peppers, crushed peanuts, and scallions

Filet Mignon 44; 49.50

Del’s Jumbo Lump Crab Cake 22

Bone-In Filet 69.50

Seared Rare Wagyu Beef Carpaccio 18.50

Prime Ribeye 53

Cajun lobster sauce

Baby arugula and shaved fennel salad, capers, Parmesan, and Creole mustard aïoli

Alaskan King Crab Legs 48 One pound

salad:: Blue Cheese Iceberg Lettuce Wedge 12

8oz or 12oz 16oz

sides:: Lobster Macaroni and Cheese 18.50

22oz

45-Day Dry-Aged Prime Strip 69.50

Potatoes au Gratin 13.50

16oz

dessert::

Bone-In Prime Strip 63

Lemon Doberge Cake 12.50

Prime Porterhouse 65

Heirloom Tomatoes & Burrata 15.50

Wagyu Tomahawk Chop 95

24oz

32oz ribeye long-bone

45-day dry-aged double bone prime ribeye

www.diningout.com

Soy-ginger glaze and wasabi cream

Bone-In Prime Ribeye 62

The Double Eagle 130

136

Sesame Seared Tuna 43

Creamed Spinach 12.50

Double Cut Lamb Chops 58

136

Carved tableside and served with drawn butter and lemon

16oz

Cherry tomatoes, crisp bacon, and Danish blue cheese dressing Aged balsamic reduction and pesto

Crab hash and lobster-tomato jus

Six layers, lemon buttercream icing, and lemon glaze

Warm Banana Bread Pudding 10 Caramel sauce and vanilla ice cream

EL HEFE

River North

elhefe.com/chicago

15 West Hubbard Street Chicago, IL 60654 PH: 312.548.6841

El Hefe is bringing some serious Mexican heat to Chicago. Thanks to an awardwinning menu designed by Chef Jesus Vargas, as well as the fun and contemporary atmosphere created

by Owners Ryan Hibbert, Mike Troyan, Jon Wright, and Justin Cohen, El Hefe is making a name for itself in the city. They have been known to set the tone for day drinking in Chicago with great “Sunday funday” promotions and cocktails, like their “Beer Garita”—a 32oz margarita with a 7oz bottle of Corona served upside down inside it. But if you come in for a drink, be sure to stay for the food. They offer specials like Duck Carnitas Tacos, the bacon-wrapped and tomatillo-topped Hefe Dog, and the chef’s favorite Enchilada Blanco. Chef Vargas gives traditional Mexican favorites a unique twist to keep guests entertained and coming back for more, whether they’re trying to be healthy or indulging in a cheat day. El Hefe means “the boss” in Spanish, and this restaurant certainly contends as a kingpin of Chicago Mexican fare.

Monday-Friday 11am-2am Saturday 10am-3am Sunday 10am-2am Reservations Accepted Through OpenTable Award-Winning Dancing Daily Specials Late-Night Dining Live Music Patio Dining Available (Seasonal) Private Dining: Over 50 Brunch Available

Hefe Dog Named “Best Windy City Dog”—Chow Best Food—Arizona Culinary Festival, 2014 Best Place to Stay Up Late on a Sunday Night—Best of Phoenix, 2013 Best Burger—Scottsdale Culinary Festival, 2012 Diners’ Choice Award, 2015—OpenTable

sample menu selections entradas:: Macho Nachos 12; add grilled chicken 4 or steak 5

Melted queso mix, charro beans, guacamole, and pico de gallo; topped with lime crema

Elote Dip 8

Fire-roasted corn, queso fresco, Cotija cheese, cilantro, and a hint of chile de árbol with tortilla chips

Carne Asada Fries 12

Mexican fries topped with marinated steak, melted queso, lime crema, and pickled jalapeño

tacos:: Fried Avocado (V) 4

Chile and lime-battered avocado, Napa cabbage, orange aïoli, and pickled onions with queso fresco

Ground Beef Picadillo 4

Picadillo beef, lime crema cabbage, pico de gallo, and queso fresco

Chicken Tinga 4

Braised chicken, hint of chorizo, jicama relish, mango-passionfruit salsa, and lime crema

Duck Carnitas 4

Hefe Hamburguesa 14

Blackened Mahi Mahi 4

Hefe Dog 13

Tomatillo-avocado salsa, cherry-pecan mole, and pickled Fresno Grilled mahi mahi, pico de gallo, and orange aïoli

los platos:: Fajitas Chingon vegetarian 17; chicken 18; steak 19; shrimp 19; combo 20

Angus beef, grilled peppers and onions, jalapeño marmalade, queso Oaxaca, and chipotle mayo Kobe beef hot dog wrapped in mesquite bacon and shoved into a soft Mexican Bolillo roll with spicy mayo, charro beans, and tomatillo-avocado salsa

brunch::

Sautéed mixed vegatables, guacamole, pico de gallo, lime crema, and mixed queso; served with flour tortillas

Breakfast Tacos 4

Tres Tacos Especial 15

Super Macho Desayuno Torta 9

Supermacho Bowl chicken 16; steak 17; shrimp 17; combo 18

Hefe’s Healthy Breakfast 9

Your choice of any three tacos and one side

Your choice of charro or black beans served with brown rice, pico de gallo, and steamed veggies; drizzled with lime crema and queso fresco; add fried egg 2 or guacamole 3

tortas:: Carne Asada Torta 14

Grilled steak, red wine-braised onions, tomato, romaine, and chipotle mayo

Scrambled eggs, carne asada, salsa rojo, and lime crema Grilled carne asada, Oaxaca cheese, guacamole, and a fried egg on a Telera roll with chiptole mayo Scrambled egg whites and grilled chicken breast with tomato and avocado salad

Torrejas Churro Toast 9

Mexican French toast rolled in cinnamon sugar and served with a side of maple syrup

Breakfast Burrito 10

Scrambled eggs, chorizo, Mexican fries, pico de gallo, lime crema, mixed queso, and salsa roja stuffed in a four tortilla

www.diningout.com

137

137

ERIE CAFE

River North

eriecafe.com

536 West Erie Street Chicago, IL 60610 PH: 312.266.2300 FAX: 312.266.9545 Open Daily: Monday-Saturday 11am-11pm Sunday 3pm-10pm Reservations Requested Full Bar Exceptional Wine List Credit Cards Accepted Private Room Available Catering Takeout Patio/Outdoor Dining Complimentary Valet Parking Available

Erie Cafe is the perfect neighborhood joint. It’s a River North fixture for locals and a favorite of tourists, offering an inviting, old-school Chicago atmosphere. Serving some of the finest steaks and chops in the world, Erie Cafe is known for its outstanding prime rib, filets, and lamb chops—not to mention the grilled calamari, which has a cult-like following. A wood-burning fireplace in the banquet room makes for a cozy setting, and when the weather permits, the outside patio offers alfresco dining with a spectacular view of the city’s southern skyline. Erie Cafe is an Italian-American steakhouse done right.

It’s run by three generations of one of the oldest restaurant familes in the city of Chicago, with a staff and ambience to match. Signature dishes include Chicken Vesuvio, Prime Rib, Sausage with Peppers, Broiled Steak, Lamb Chops, and Whitefish, as well as sides like Cottage Fries, Broiled Mushrooms, and Lyonnaise Potatoes. It’s no wonder so many Chicagoans call it their standby.

Rated Top 20 Steakhouses—Chicago magazine, November 2008 Rated “Excellent” as reviewed by patrons in the Chicago-area Zagat survey for the years of 1995-2000; Award of Distinction for 2001—Zagat “Magnificent t-bone steaks, as are the strip steaks. The excellent Prime Rib is truly a cut above the rest.”—Pat Bruno, Chicago Sun-Times Top new steakhouse of 1995—Chicago magazine

sample menu selections appetizers::

seafood::

Shrimp Cocktail

includes house salad and cottage fries

Grilled Calamari

Broiled Whitefish Fillet

Fried Ravioli with Blue Cheese

Salmon Fillet

Italian Sausage and Peppers

pasta::

salads:: Garbage Salad BLT Iceberg Wedge

steaks and chops:: includes house salad and cottage fries

Broiled Strip Loin Steak Prime-Aged Broiled Prime-Aged Rib-Eye Steak Bone-In

Homemade Ravioli With meat sauce

Linguine

With red or white clam sauce

sides:: Asparagus

With hollandaise sauce

Broiled Mushrooms

Lamb Chops

Lyonnaise Potatoes

Prime Rib of Beef

dessert:: Homemade Key Lime Pie Homemade Tiramisù With berry sauce

138

138

www.diningout.com

FREMONT

River North

fremontchicago.com Follow on Facebook, Twitter, and Instagram: @fremontchicago

Whether grabbing dinner with friends or planning a night out (or better yet, both), Fremont, the bi-level concept located at 15 West Illinois Street, is the perfect place to experience something new in the River North neighborhood. Offering an eclectic menu packed with inventive takes on classic American comfort foods and favorite dishes—as well as a rotating seasonal cocktail menu that embodies the heart and whimsy that Four Corners is known for—Fremont is a one-of-a-kind destination. The second level features a large retractable roof (weather permitting), creating an inclusive and inviting atmosphere, complemented by the elevated bar program.

Inspired by the palpable atmosphere of Las Vegas, Fremont embraces good times with great company.

15 West Illinois Street Chicago, IL 60654 PH: 312.874.7270 Brunch: Saturday and Sunday 10am-4pm Dinner: Thursday 5pm-2am (main kitchen closes at 10pm) Friday 6pm-2am (main kitchen closes at 10pm) Saturday 3pm-3am (main kitchen closes at 10pm) Reservations Available Happy Hour Weekend Brunch Rooftop Dining Available TVs for Sports Available Bar Scene Large Parties

sample menu selections shareable:: Jumbo Lump Crab Dip 18

Sriracha Mornay, avocado-multigrain crackers, and house corn chips

Avocado Toast 11

Cumin-dusted pita, Parmesan-encrusted sourdough, smashed avocado, lemon, Fresno pepper, soft poached egg, and micro scallions

Karaage 11

Japanese izakaya-style fried chicken, togarashi, sweet chile sauce, and hot ale mustard

Tuna Poke 13

Sushi grade yellowfin, avocado, soy-ginger dressing, scallion, macadamia, and assorted chips

salads:: Kale and Radicchio 12

Kale, orange supreme, brioche croutons, Hidden Springs feta, and maple-bourbon vinaigrette

Pulled Smoked Chicken 14

Green leaf, radicchio, cilantro, black beans, barbecue corn nuts, heirloom tomato, chipotle cheddar, crispy pickled Fresno and jalapeños, and roasted red pepper vinaigrette

Prosciutto and Arugula Salad 14

Fennel, roasted yellow tomato, fresh ciliegine mozzarella, shallots, shaved Sarvecchio-Parmesan, and soft poached egg

Jumbo Lump Crab 14

Romaine hearts, kale, avocado, watermelon radish, almonds, peas, tomatoes, carrots, toasted chickpeas, smoked Gorgonzola, bacon, and feta-dill vinaigrette

flatbreads::

Fried Chicken Sandwich 11

Buttermilk-brined chicken breast, bacon-ranch, sweet-spicy Dijon, iceberg lettuce, and pickle

Buffalo Cauliflower Tacos 9

Pickled carrot and cabbage slaw, corn tortilla, cilantro-ranch, and buffalo

Goat Cheese and Pear 12

Brisket Sliders 16

Giant Pepperoni and Whipped Ricotta 12

platters::

Vidalia onion jam, torn basil, micro herbs, caramelized onion syrup, and pink peppercorns Mozzarella, San Marzano tomato sauce, Parmigiano-Reggiano, fresh oregano, and red pepper flakes

Sausage and Smoked Wild Mushroom 12 Puttanesca, mozzarella, fresh oregano, and Parmigiano-Reggiano

Smoked Chicken and Grape 12

Walnut pesto cream, shaved Asiago, and arugula

hand helds:: Prime Burger 13

Cheddar, pickles, tomato, butter leaf, crispy pickled Fresno and jalapeños, fried Vidalia onion, and “burger sauce” on a brioche bun

House-smoked brisket, pickles, bourbon barbecue, horseradish, and sesame seed bun

Hot Fried Chicken 19

Ramen-crusted buttermilk chicken, Belgian-style waffle, white cheddar mac and cheese, creamy slaw, hot sauce, and bourbon-maple butter

plates:: Lamb Plate 19

Charred lamb chops, Greek seasoned jojo’s, fried lemon, and tomato and arugula salad

Blackened Scottish Salmon 18

Ginger-poached freekeh, apricot, preserved lemon, and roasted cauliflower

www.diningout.com

139

139

FRIENDS SUSHI

River North::Gold Coast

friendssushi.com friendsramen.com friendsonstate.com

Friends on State 808 North State Street Unit A Chicago, IL 60610 PH: 312.643.1219

Friends on Rush 710 North Rush Street Chicago, IL 60611 PH: 312.787.8998

Friends Ramen 808 North State Street Unit B Chicago, IL 60610 PH: 312.643.1209 Sunday-Thursday 11:30am-10pm Friday and Saturday 11:30am-11pm Late-Night Dining Available Seasonally Outdoor Dining Available Seasonally Catering Available Delivery Available Takeout Available

Friends—let’s talk about sushi. Not just any sushi, but Friends Sushi. And now, sushi and ramen-lovers can enjoy even more Friends with a second location in Chicago’s River North and Friends Ramen sitting closeby. Full of stores and restaurants, Chicago’s River North neighborhood is a shopper/diner’s oasis and when the craving for sushi hits, there is no better place to visit. The Friends on State has a menu equipped with entrées like Teriyaki (available with salmon, beef, tofu, and chicken) and noodle dishes like Spicy Miso Ramen. In an age where “fusion” is sometimes a curse word for foodies, the Friends on Rush menu boasts an impressive range of modern and traditional culinary concoctions, with 60 selections of maki rolls alone. Add in the extensive drink menu, including sake and sake cocktails, and the lounge that pops up at the end of the week, Friends on Rush becomes the perfect hot spot for date nights, family nights, and, in our opinion, any night. Friends Ramen is a Japanese izakaya-style eatery bringing locals and visitors alike one of the best ramen experiences in the Midwest. The restaurant specializes in small bowls, allowing guests to mix and match over 10 different types and flavors of ramen until they create their perfect meal. So whether you order your flavors all at once or little by little, Friends Ramen promises to deliver ramen bowls that utilize the freshest ingredients each and every time.

sample menu selections Friends Sushi on State::

Friends Sushi on Rush::

Fat Bastard

Firecracker

Roasted pork belly and sweet chili dipping sauce

Hamachi Carpaccio

Crunchy garlic and Japanese citrus-spiced salsa

Mamacita

King crab, cilantro, and avocado; topped with seared scallops, serrano mayo, and tobiko

Sky Cutter

Albacore, chili oil, Sriracha, mango, avocado, shichimi; topped with hamachi, spicy mayo, and yuzu tobiko

Enso Old Fashioned

Maker’s Mark, soothing honey, home-style bitters, orange citrus, and zest

Sho-Hana

Mesh & Bone, St. Germain, fresh lemon juice and zest

Tuna, salmon, avocado, and scallions tossed in creamy wasabi; served on top of shrimp chips with black tobiko

Salmon Carpaccio

Thinly sliced salmon, radish sprouts, and jalapeño with light soy vinaigrette

Friends (Signature Maki)

www.diningout.com

Egg noodle, pork and chicken broth, spicy ground pork, scallion, kale, bean sprout, and cheese

Chicken Karaage Ramen

Pork and chicken broth, egg noodle, corn, chicken karaage, scallion, and spicy paste

Crab Ramen

Egg noodle, vegetable soup, kale, bean sprout, crab, scallion, and pickled ginger

On-The-Go Ramen

Yakuza (Signature Maki)

Spicy Miso Ramen

Spicy white tuna, soft shell crab tempura, avocado, and scallions with seared tuna and unagi sauce on top

Sashimi Combo

Twelve pieces of assorted fish and a side of sushi rice; served with miso soup Seven pieces of assorted nigiri and a California maki; served with miso soup

140

Cheesy Ramen

King crab, shrimp tempura, cream cheese, spicy mayo, and green apples; topped with unagi, avocado, tempura bits, red tobiko, wasabi mayo, and unagi sauce

Sushi Combo

140

Friends Ramen::

Pork and chicken broth, egg noodle, marinated boiled egg, pork belly, seasoned bamboo shoots, scallion, corn, and ground sesame seed Pork, chicken, and miso broth, egg noodle, marinated boiled egg, pork belly, seasoned bamboo shoots, corn, mayu, shichimi togarashi seaweed, fungus, scallion, fresh ginger, and spicy paste

Tan Tan Men

Pork and chicken broth, egg noodle, spicy ground pork, fried garlic, scallion, pork belly, cabbage, and poached egg

Veggie Ramen

Vegetable soup, rice noodle, kale, corn, tofu, bean sprouts, and scallion

THE GODDESS AND GROCER

Gold Coast::River West::Bucktown::O’Hare

goddessandgrocer.com

1127 North State Street PH: 312.265.1888

901 North Larrabee Street PH: 312.988.9870

For all things eclectic, consistently delicious, and artfully presented, The Goddess and Grocer is a perfect 10. The Goddess and Grocer is where you will find deli

1649 North Damen Avenue PH: 773.342.3200

sandwiches made to order, ready-made salads, a fresh salad bar, prepared foods, coffee, pastries, and

Terminal Five at O’Hare

desserts. The Goddess and Grocer also features an impressive selection of unique, local gourmet grocery

PH: 773.686.4830

items, including wine, beer, handmade chocolates, artisanal cheeses, cookies, sauces, dressings, and

State: Monday-Friday 7am-8pm; Saturday and Sunday 8am-8pm

snacks. They also offer a wide range of catering options for any occasion—from hot breakfast trays and boxed lunches to appetizer and party trays—all beautifully garnished and decorated. Menus featuring traditional favorites and unique selections are available for all major holidays. The Goddess and Grocer showcases a vast array of beautiful gift baskets, brimming with local, artisanal and international delights.

The Bucktown store has a sunny second floor roof deck (when weather permits).

The Goddess and Grocer catering menu is available online at goddessandgrocer.com

Larrabee: Monday-Friday 7am-8pm; Saturday and Sunday 8am-7pm Damen: Monday-Friday 6am-10pm; Saturday and Sunday 7am-9pm Breakfast/Lunch/Dinner Takeout/Delivery/Catering Grocers/Gift Baskets

sample catering menu selections breakfast::

Chicken Tortilla Salad

Applewood smoked bacon, egg omelet and avocado on a toasted bagel

Lime marinated chicken, avocado, grilled corn, charred red onions, black beans, shredded cheese, sungold tomatoes, mixed lettuce, romaine and cilantro lime dressing

The Full Monty

party platters::

Bacon and Avocado Egg Sandwich

Scrambled eggs, applewood smoked bacon, pork sausage links and home fries, fruit tray and coffee or juice

Bagel and Vegetable Platter

Avocado, sliced tomato, shaved red onion, cucumber, cream cheese and hummus with freshly baked bagels

Lemon Ricotta Pancakes With blueberry compote

salads:: The Goddess Shockingly Good Kale Salad Chopped kale, golden raisins, roasted tomatoes, toasted almonds and shredded parmesan with white balsamic vinaigrette

Vietnamese Chicken Salad

Chicken breast tossed with glass noodles, mixed greens, red and green cabbage, sweet peppers, cucumber, green onions and broccoli with miso cilantro dressing; vegan option-substitute with tofu

Tuscan Antipasto

Wild Mushroom Risotto Cakes With parmesan and truffle oil

Bacon Wrapped Dates

Stuffed with choice of blue cheese or chorizo filling with romesco sauce

Mustard and Rosemary Crusted Lamb Chops

Prosciutto wrapped asparagus, tomato and mozzarella skewers, mixed olives, salami, parmesan chunks with balsamic syrup, Italian meatballs, grilled vegetables and garlic toast

Tandoori Chicken Skewers

Spanish Tapas

Goddess Rainbow Cake

Serrano ham wrapped dates stuffed with goat cheese, chicken empanadas, ham and cheese croquettes, chorizo, manchego, quince, mixed olives and sliced baguette

Mediterranean

With yogurt mint raita

desserts:: Six layers of the rainbow with buttercream frosting in between each layer garnished with colored sprinkles

Chocolate Oreo Cake

Hummus, stuffed grape leaves, baba ganoush, spanakopita, grilled vegetables, marinated feta and mixed olives with pita chips

Chocolate cake filled with dark chocolate fudge filling and oreo pieces, covered in cookies, buttercream, chocolate ganache and cookie crumbles

appetizers::

Goddess Carrot Cake

Wasabi and Sesame Crusted Tuna Cubes on Skewers

Spiced carrot cake studded with shredded carrots, walnuts, pineapple and raisins with cream cheese frosting and covered with candied walnuts and carrot curls

www.diningout.com

141

141

GRANDEE CUISINE

Streeterville::Magnificent Mile

grandeecuisine.com

215 East Grand Avenue Chicago, IL 60611

Amid the growth and hustle of Streeterville houses a home of comforts: Grandee Cuisine. Right off Navy Pier and the Magnificent Mile, stepping inside this Cantonese restaurant gives

PH: 312.285.2218

way to a world of culture with red lanterns and a decorative wooden structure that hangs above diners.

Open Daily: 8:30am-10pm

Cantonese classics run the gamut of crisp Roasted Duck with rice to tender strips of beef over a bed of

Reservations Accepted

bitter melon to Yang Chou Fried Rice. Lunch specials come with generous portions that will cost you no

Dim Sum Served All Day Hot Tea for Free Catering Vegetarian-Friendly Special Dietary Options Breakfast Family-Friendly Healthy Options Tea Specialites Takeout

more than twelve dollars. But the heart of the venture lies with dim sum. Touting an array of essential dim sum favorites, order up a few Shrimp Dumplings and Shu Mai (pork and shrimp dumplings) alongside the light and fluffy Steamed BBQ Pork Buns for the table. Before bellies get full, end the meal on a sweet note with the Puff Egg Custard Tart or the Logan Cake. The best part? The service begins at 8:30am so dim sum dreams can be had early.

sample menu selections lunch:: Orange Chicken on Rice 9.95 Beef with Ginger & Onion 10.25 Served with rice

Ma Po Tofu on Rice 8.95 Stir-Fried Rice Noodle with Beef 8.95 Shrimp Dumplings 4.95 Siu Mai (also called Pork and Shrimp dumplings) 4.55 Pork and shrimp dumplings

Short Rib with Honey Sauce 6.95 Puffy Egg Custard Tart 4.55 Shrimp Crepe 4.55

dinner:: Steamed Minced Pork wtih Pickled Vegetable 12.95 Twice Cooked Pork Szechaun-Style 12.95 Stir-Fried String Beans with Minced Pork 10.95

142

142

www.diningout.com

Pea Tip with Salty & Preserved Egg 13.95 Stir-Fried Noodle with Beef 11.25 Young-Chow Fried Rice 10.50 Fu-Kin Fried Rice 11.95

Dried scallop, shrimp, scallop, barbecue duck, and diced chicken

JalapeĂąo Fried Rice 11.95

Choice of chicken, beef, or shrimp

BBQ Duck 1/4 7.95; 1/2 13.95 Clams with Black Bean Sauce 14.95 Salt & Pepper Squid 14.95 Fish Fillet with Ginger & Scallions 14.95 Tofu with Assorted Meat Clay Pot 15.95 Rib-Eye Steak with Fresh Asparagus 16.95 Mongolian Beef 13.95 Stir-Fried Chicken in Black Bean & Pepper Sauce 12.95 General Tao’s Chicken 12.95

Magnificent Mile::Gold Coast

THE GRILL ON THE ALLEY

thegrill.com

909 North Michigan Avenue Chicago, IL 60611 PH: 312.255.9009 Breakfast: Monday-Friday 6:30-11am Saturday and Sunday 6:30am-Noon

A classic American steakhouse, The Grill on the Alley is an iconic Michigan Avenue destination in the heart of the Gold Coast. When The Grill opened its Beverly Hills doors in 1984, the Hollywood elite helped make it an American institution. The restaurant’s storied tradition continues Chicago-style, since its turn-of-the-century opening in Chi-Town. The Grill focuses on prime steaks, unique wines, prime service, and ambience. The venue features spacious bar seating, plush booths, elegant table settings, alfresco dining, and an award-winning wine list. The expert culinary team serves beautifully plated classics from a menu that features local steaks, seafood, and chops. Specialties include grilled Prime Steaks, Short Ribs, Pot Pie, and Dover Sole. This location also offers beautiful private rooms for events, parties, and meetings; and, a personal event planner is at your service.

Lunch: Monday-Saturday 11am-4pm Sunday 11am-4pm Dinner: Monday-Thursday 4-11pm Friday and Saturday 4pm-Midnight Sunday 4-11pm Reservations Accepted Corporate Meeting Space Available Award-Winning Wine List Full Bar Valet Parking Available Patio Dining Available Private Dining Available up to 200 Late-Night Dining Available Catering/Delivery Available Takeout Available Handicap Accessible

sample menu selections appetizers::

prime steaks::

Jumbo Lump Crab Cake

New York Steak

Lobster Bisque Soup

Rib-Eye Steak

Beurre blanc sauce

Steak Tartare

salads:: The Grill Wedge

Iceberg lettuce, bleu cheese, bacon, tomatoes, and creamy bleu cheese dressing

Lobster Salad

Maine lobster, Bibb lettuce, bleu cheese, roasted walnuts, fresh dill, and tomatoes; tossed in Akvavit dressing

entrées:: Brick Chicken Lake Superior Whitefish

Topped with fresh lemon-butter sauce

Dover Sole

16oz 16oz

Filet Mignon

12oz with beef onions and Bordelaise sauce

Petite Filet Mignon 8oz

Braised Short Ribs

Braised kosher cut ribs; topped with their own rich brown sauce, julienne carrots, celery, and turnips

desserts:: Cheesecake

New York-Style, topped with fresh berries and a drizzle of raspberry purée

Key Lime Pie

Homemade lime custard in a graham cracker crust with raspberry purée; topped with a dollop of whipped cream

www.diningout.com

143

143

Located in the heart of downtown Chicago at the iconic Marina City, House of Blues Restaurant & Bar is open daily for lunch, dinner, and late night bites.

Offering live music every night on the Backporch Stage, indulging in tunes and Southern-style fare is just how it’s done here. Drawing inspiration from across the South, dine on iconic dishes such as New Orleans-style Jambalaya, Shrimp and Grits, house-smoked North Carolina Pulled Pork, and Memphisstyle Baby Back Ribs. For even more recipes inspired by the South, peruse through a menu of burgers— don’t miss out on beef and bacon patty on the Juicy Lucy—sandwiches, and salads. Perfect for groups of any size, House Blues can accommodate private dining, featuring rooms in view of the stage.

For rocking libations, The House of Blues Bar showcases a unique blend of classic and contemporary specialty cocktails like the Boom Boom Mule with Old Camp Peach Pecan whiskey and ginger beer and the Memphis Blue Sangrìa with fresh fruit red wine and brandy, and pomegranate and orange juices. Lively libations also include spirits and craft beer on tap and in the bottle. The House of Blues experience brings together authentic American food, live music, and art like no other place on Earth.

The sounds are electric, the art is inspiring, and the kitchen is as rockin’ as the talent onstage.

144

144

www.diningout.com

HOUSE OF BLUES

River North

houseofblues.com/chicago

329 North Dearborn Street Chicago, IL 60654 PH: 312.923.2000 Lunch: Monday-Saturday 4-10pm

sample menu selections

appetizers:: Voodoo Shrimp 15

Sautéed shrimp in an Abita Amber beer reduction sauce; served over a jalapeño-cheese cornbread

Carolina Mess 12

BBQ Bacon Burger 15

Topped with cheddar cheese, applewood-smoked bacon, crispy jalapeño, sautéed bourbon onions, and Memphis barbeque sauce

southern tacos::

Extra-crispy fries topped with pulled pork, pickled jalapeños, melted cheese, and brown gravy

served with corn tortillas

Gumbo 7

Chopped brisket in Texas barbeque sauce; topped with corn and smoked-jalapeño relish and cilantro slaw

Andouille sausage, chicken, “trinity” (onion, bell pepper, and celery), and white rice

HOB Wings 12

Choose Texas barbeque, Nashville, or Buffalo; served with blue cheese dressing and bread and butter pickles

salads:: add smoked chicken 4; Cajun shrimp 6; grilled salmon 8

Southern Salad 9

Mixed field greens, shaved apple, fennel, white cheddar, and toasted pecans; with apple cider vinaigrette

Baby Kale Salad 11

Tender and mild baby kale, slivered carrots, shaved pecorino, plumped raisins, pistachios, and toasted seeds with Sherry vinaigrette

sandwiches and burgers:: served with french fries

Shrimp Po’ Boy 16

Fried Cajun shrimp dressed with seasoned mayo, lettuce, fresh pickles, and tomatoes on Leidenheimer’s French bread

Juicy Lucy 15

Beef-and-bacon grind stuffed with provolone cheese and topped with crispy jalapeño, roasted tomatoes, and chipolte mayo

Brisket 15

Mushroom 14

Roasted chesnut mushrooms, lime crema with corn and smoked-jalapeno relish, and feta

Shrimp 16

Cajun shrimp with avocado salsa and remoulade

smokehouse platter:: Choose Two Proteins 28

Dinner: Sunday-Thursday 4-Midnight or later Friday & Saturday 4-Midnight or later World Famous Gospel Brunch: Sunday Showings 10am-12:30pm Happy Hour: Monday-Friday 3-6pm Bar Scene Catering Dancing Entertainment Notable Spirits Late-Night Dining Signature Drinks World-Famous Gospel Brunch Lounge Atmosphere Happy Hour Special Events

Pulled pork, sliced brisket, smoked chicken, or halfrack baby-back ribs; served with barbeque beans, slaw, bread and butter pickles, corn-on-the-cob, jalapeño-cheese cornbread, and a selction of Carolina, Memphis, and Texas barbeque sauces. Texas-style is made with El Yucateco chipolte hot sauce

mains:: Jambalaya 18; add Cajun shrimp 6

Sautéed chicken, andouille sausage, and “trinity” (onion, bell peppers, and celery) cooked in Cajun rice

Shrimp & Grits 19

A riff on the classic, sautéed shrimp in chipolte cream sauce with fresh chives over a crispy grit cake

Baby Back RIbs half 19; whole rack 26

On a platter with barbeque beans, slaw, pickles, cornon-the-cob and jalapeño-cheese cornbread

New York Strip 29

12oz grilled Angus steak, mashed potatoes, and arugula

www.diningout.com

145

145

THE HAMPTON SOCIAL

River North::Burr Ridge::Streeterville::South Barrington

thehamptonsocial.com

River North 353 West Hubbard Street PH: 312.464.0500

Burr Ridge 705 Village Center Drive PH: 630.219.0009

Streeterville 164 East Grand Avenue PH: 312.414.1861

South Barrington (Opening Soon) Arboretum

The Hampton Social is as close as you can get to life on the coast, smack dab in the Midwest. Embracing the energy and tradition of the East Coast whole heartedly with lobster rolls (Manhattan-style or Maine-style), oysters, nautical décor, and hanging hammocks, The Hampton Social offers breezy vibes and then some. The River North neighborhood could not be a more fitting home

Open Daily: Monday-Thursday 11am-11pm Friday 11am-Midnight Saturday 10am-Midnight Sunday 10am-10pm

for this easy-going, high-spirited, 7,000-square-foot space that exudes everything relaxation. Shoreline

Reservations Accepted

syrup and, of course, the Frosé All Day with Tito’s vodka, rosé, and peach purée. Primed and ready for any

Happy Hour Live Music Lounge Atmosphere Weekend Brunch Valet Parking Available Private Dining Available

celebration, The Hampton Social accommodates larger parties as well, with a private dining room and

themed cocktails include the montauk point with Tito’s vodka, rosé, lime, and housemade blackberry syrup; the Nor’easter featuring Old Forester bourbon, Amaro Lucano, angostura bitters, lemon, and maple

semi-private spaces for any special occasion. Be sure to check out Hampton Social’s brand new location in Streeterville.

sample menu selections bar bites::

small plates::

handhelds::

Deviled Eggs 11

Avocado Toast 13

Lobster Roll MKT

Montauk Chicken Wings 14

Cooper’s Beach Calamari 16

Smash Burger 14

Social Dips 12

Naked Shrimp 19

large plates::

Ahi tuna, pickled red onion, quinoa, arugula, and pepper pesto Crispy fried, chile-ranch spice, pepper mix, and cilantro dipping sauce Raw vegetables, tzatziki, roasted pepper spread, smashed chickpeas, and pita

Pan-seared jumbo shrimp, coconut cream sauce, peanuts, and peanut sauce

salads::

Yellowtail Ceviche 14

add steak +9, grilled chicken breast +6, chilled shrimp +8, or grilled ahi tuna +10

Chilled Charred Shrimp 18

Hampton Caesar 13

Manhattan-style, buttery and delicious or Mainestyle, creamy goodness Double patty, cheddar, house pickles, mustard aïoli, and egg bun

Scallop Risotto 27

Pan-seared, cauliflower-coconut risotto, mushrooms, Brussels sprouts, and umami glaze

Fish & Chips 19

Beer-battered cod, french fries, tartar sauce, and lemon

Cocktail sauce, garlic aïoli, and lemon

Roasted Brussels sprouts, Parmesan, rustic croutons, and anchovies

Lemon-Roasted Chicken 24

brick oven pizza::

B.L.T Steak Salad 17

Shelter Island Salmon 25

Coastal Salad 18

Steak Frites 28

Hampton Pizza 15

Charred pepperoni, sausage, red sauce, premium cheese, and basil

Sag Harbor Special 16

Sausage, kale, caramelized onion, mushroom, roasted tomato, and premium cheese

146

Crispy fried calamari rings, garlic aïoli, and lemon gremolata

cold bar:: Soy-lemon dressing, avocado, radish, cucumber, and jalapeño

146

Olives, avocado, roasted tomato, Burrata, and sourdough

www.diningout.com

Mixed greens, avocado, bacon, tomato, almonds, chili vinaigrette, and horseradish cream Poached shrimp, crab meat, tomatoes, avocado, egg, herb vinaigrette, jalapeño dressing, olive-caper mix, and cilantro

Half chicken, roasted potato succotash, and au jus Mediterranean crust, tzatziki, asparagus, roasted peppers, chickpeas, and olives Soy-marinated rib-eye, dressed greens, french fries, and horseradish cream

HASH HOUSE A GO GO

Gold Coast

hashhouseagogo.com/chicago

Hash House A Go Go, located in Chicago’s historic Gold Coast neighborhood, offers a truly unique brunch experience. The “twisted farm food” restaurant is known for their large portions and menu favorites like the Sage Fried Chicken and Waffles and Andy’s Sage Fried Chicken Benedict (as seen on “Man vs. Food”). Brunch is served all day, offering a selection of farm fresh scrambles, Benedicts, multiple flapjack flavors, bacon waffles, double-stuffed cheeseburgers, salads, and more. And don’t forget the cocktails. The equally large drinks include four unique types of mimosas, spiked coffees, and five heavily garnished Bloody Mary variations, including the B.L.T. Mary—a Bloody Mary with a mini B.L.T. side. Local Chicago craft beers put the finishing touch on this Midwestern brunch hot spot.

1212 North State Parkway Chicago, IL 60610 PH: 312.202.0994 Open Daily Sunday-Thursday 7:30am-9pm Friday and Saturday 7:30am-10pm No Reservations Accepted for Saturday or Sunday Brunch Award-Winning Catering Available Corporate Meeting Space Delivery/Takeout Available Family-Friendly/Kids’ Menu Patio Dining Available Locally-Sourced/Seasonal Private Dining Available Weekend Brunch Takeout Available

sample menu selections indiana favorites:: *Sage Fried Chicken and Waffles (A New York Times Favorite!)* 17.99

Two sage fried chicken breasts with hardwoodsmoked bacon waffle tower, hot maple reduction, and fried leeks

Sausage Gravy with Biscuits, Two Eggs, and Mashed Potatoes 13.95 O’Hare of The Dog 8.50

25oz Budweiser and a side of bacon

hashes:: Chorizo, Jalapeños, Cheddar Cheese, and Fresh Tomato 14.50 HH Famous Meatloaf, Roasted Peppers, Spinach, and Smoked Mozzarella 14.50

farm scrambles:: Hardwood-Smoked Bacon, Avocado, Onion, and Swiss 12.50

flapjacks and waffles:: Brown Sugar Banana Flapjacks 9.99 Snickers Flapjacks 9.99

Griddled French Toast 14.99

Dipped in banana-cinnamon cream with pecanmaple syrup

hash house farm benedicts:: served on a fresh split biscuit with griddled mashed potatoes

Andy’s Sage Fried Chicken 17.99

Fresh spinach, hardwood-smoked bacon, market tomato, griddled mozzarella, chipotle cream, and scrambled eggs (a “Man vs. Food” favorite!)

Crispy Hand-Hammered Pork Tenderloin 17.99

With market tomato, spinach, and barbecue cream; topped with scrambled eggs

other great things from the stove:: HH Big Quesadilla 13.99

Stuffed with potatoes, eggs, jalapeños, tomato, and cheese; all topped with ranchero sauce and served on a bed of mashed potatoes

BBBLT (Yes, Bacon Rules) 13.99 All on fresh milk bread with mayo

hash house “twisted” stuffed burgers:: two patties with stuffing in between; all served with crispy fries or salad with cucumber dressing

Applewood-Smoked Bacon and Mashed Potatoes 14.99

salads:: The Hash House Cobb 13.99

Butter, iceberg, and red leaf lettuce, smoked chicken, red onion, tomato, blue cheese crumbles, applewood-smoked bacon, and avocado; all tossed with blue cheese dressing and trimmed with barbecue sauce

cocktails:: B.L.T Mary 10.95

hh sandwiches::

Chilled 20oz glass with a smoked sea salt rim, house Mary mix, and vodka; all trimmed with a fresh big ol’ tomato wheel, smoked bacon slice, rib of lettuce, and white toast

Pub Crawl 14.99

Spiked Kiwi Watermelon Lemonade 9.95

Housemade signature corned beef on custom-cut rye; served with griddled caramelized onions, Swiss cheese, and spicy mustard

Kiwi syrup, homemade lemonade, fresh watermelon juice, and vodka

www.diningout.com

147

147

KAMEHACHI

Old Town::Northbrook

kamehachi.com

Old Town 1531 North Wells Street Chicago, IL 60611 PH: 312.664.3663 Monday-Saturday 11:30am-Midnight Sunday Noon-Midnight

Northbrook 1320 Shermer Road Northbrook, IL 60062 PH: 847.562.0064 Monday-Thursday 11:30am-9pm Friday and Saturday 11:30am-10pm Sunday 4-9pm Reservations Requested Full Bar Private Room Available Delivery, Takeout, and Catering Available Large Parties Patio Dining Available Valet Parking Available

A fixture and longtime favorite of the Chicago sushi scene, Kamehachi continues to serve the authentic yet inventive fare it has become known for since opening its doors in Old Town in 1967. The 207-seat location boasts an updated menu, making Kamehachi a top destination for sushi and Japanese cooking. In keeping with tradition, Executive Sushi Chef Yongho Cho’s menu features classic sushi made from the highest grade fresh fish and seafood purchased daily, as well as small plates ideal for sharing. Crowd favorites include Rock Shrimp Tempura and Seared Tuna Tataki. In the evening, a customized cocktail menu offers specialty cocktails, along with a wide variety of sake, shochu, and wines to round out the meal; while, lunchtime introduces some innovative options for midday diners. Kamehachi’s spacious entry bar spills out onto the sidewalk café, making it a popular alfresco dining destination when weather permits.

sample menu selections appetizers and sharing items::

entrées::

Rock Shrimp Tempura 10

Sashimi Zen 27

Mushroom Tobanyaki 10

Kamehachi Combo 24

Sautéed Scallops 12

Truffle Soba Noodles 16

Frisée with a sweet and spicy glaze Asiago polenta, garlic, butter, and sake Sea scallops and soy butter

Asparagus Beef Rolls 10 Scallions and teriyaki

Sautéed buckwheat noodles, shiitake, arugula, white truffle oil, and grated Parmesan

Chicken Teriyaki 16 Orange-ginger teriyaki

Tofu Dengaku 9

Citrus and sake marinade, grilled asparagus, and miso butter

Deep-fried tofu, yuzu, green tea, and den miso sauces

Chicken Yakitori 7

Bell pepper, onion, and teriyaki sauce

Tuna Tataki 12

Seared tuna, avocado, and chimichurri-ponzu

Oyster Shooter 7

Fresh oyster, quail egg, scallions, and ponzu sauce

Uni Shooter 8

Uni, cucumber, and shiso

148

Tuna, yellowtail, salmon, shrimp, spicy tuna roll, and California roll

Tori Kara 8

Japanese spicy chicken wings

148

Chef’s selection of 10-12 pieces of assorted fresh sashimi

www.diningout.com

Chilean Sea Bass 25

signature maki:: Blazing Red Dragon 17

Tempura shrimp, snow crab, jalapeño, avocado, tuna, and blazing sauce

White Heat 17

Escolar, wasabi tobiko, avocado, jalapeño, cilantro, chile paste, and citrus soy

Crouching Tuna, Hidden Crab 17

Snow crab, cucumber, avocado, spicy tuna, and spicy citrus sauce

KATANA

River North

katanachicago.com

339 North Dearborn Street Chicago, IL 60654 PH: 312.877.5544

Katana is the essential Japanese sushi and robata bar in Los Angeles, Dubai, and now in Chicago. Capturing the essence of authentic Robatayaki, a cutting-edge form of traditional Japanese barbecue, Katana combines flame-grilled meats and extraordinary sushi, offering the best of both worlds. A favorite of celebrities worldwide, Katana’s upscale atmosphere features an unparalleled dining experience for all. Guests enjoy bamboo-skewered items grilled over traditional Japanese binchotan charcoals infusing rich, smoky flavor into tasty seafood, vegetables, meat, and poultry delicacies. Katana also offers an astounding assortment of cold dishes served by master sushi chefs using only the freshest fish sourced from around the world. Begin your meal with one of their specialty starters such as the Hamachi Diced or the delicious hot eggplant dish, Negaku. Be sure to order an assortment of skewers fresh from the Robata Grill and ask the chef for the Omakase experience from the sushi bar.

Lunch: Monday-Friday 11:30am-2:30pm Dinner: Sunday-Tuesday 5-10pm Wednesday-Thursday 5-10:30pm Friday-Saturday 5pm-Midnight Happy Hour: Monday-Friday 5-7pm Reservations Encouraged Bar Scene/Lounge Atmosphere Late Night Dining Private Dining Available Catering/Takeout Available Notable Wine/Beer/Spirits List Valet Parking Tasting Specials/Signature Drinks VIP Features

“3-Stars”—Chicago Tribune

sample menu selections starters::

robata grill::

specialty rolls::

Shishito 11

Gyu 9

fresh sushi sourced from around the world

Nashi Salad 12

Wagyu Kosho 12.50

Japanese peppers, soy-garlic sauce, and bonito Mixed greens, Asian pear, goat cheese, and almonds

Hanabi 16

Rib-eye

American Wagyu New York and black pepper sauce

Tako 20

Katana 20

Spicy tuna, tuna sashimi, jalapeño, and yuzu oil

Spicy Tako 20

Spanish octopus, spicy tuna, jalapeño, and sweet soy

Spicy tuna on crispy rice

Octopus, serrano-cilantro sauce, and toasted macadamia

Sake Ringo 18

Fireminyon 25

Bone-in filet mignon and grilled spring onion

sushi specials fresh daily

Hamachi Diced 19

Jidori Chicken 13

Salmon (Sake)

Salmon sashimi, apple, and caviar Yellowtail sashimi, jalapeño, ginger, and sizzling olive oil

Maguro Carpaccio 21

Tuna sashimi, truffle soy, avocado, and Parmesan

Toro Tataru 32

Toro and tuna tartare, quail egg, and caviar; prepared tableside; add premium uni 42

Free-range chicken, ginger relish, and yuzu kosho

Suzuki 8

Chilean seabass

sushi:: Yellowtail (Hamachi) Tuna (Akami)

Tako 20

Spanish octopus, olive oil, and salt

Organic Chicken 13

Free-range chicken, ginger relish, and yuzu kosho

Yakizakana Market Price Seasonal robata grilled fish

www.diningout.com

149

149

KITCHEN AMERICAN BISTRO

River North

thekitchen.com

316 North Clark Street Chicago, IL 60654 PH: 312.836.1300 Lunch: Monday-Friday 11am-3pm Dinner: Monday-Saturday 5-10pm Sunday 5-9pm Brunch: Saturday 11am-3pm Sunday 10am-3pm Happy Hour Daily: 3-6pm Walk-Ins Welcome, Reservations Accepted Coffee/Tea Specialities Corporate Meeting Space Healthy Options Happy Hour Locally Sourced/Seasonal Notable Beer List, Spirits, Views, and Wine List Patio Dining Available Private Dining Available/Large Parties Vegetarian-Friendly Waterfront Dining Weekend Brunch Available Signature Drinks

The Kitchen is an American Bistro serving seasonal food from American farmers. The Kitchen opened in Chicago in 2014 after its owners, Hugo Matheson and Kimbal Musk, started building outdoor Learning Garden classrooms in schools across Chicago. To date, their nonprofit organization, Big Green, has built Learning Gardens in nearly 160 Chicago Public Schools to teach kids the importance of real food. The Kitchen sits inside River North’s architecturally inspiring Reid Murdoch building on the Chicago River and Clark Street. The Kitchen is open seven days a week serving lunch, dinner, happy hour, and brunch on the weekends. The menu showcases the highest quality, local ingredients from Illinois farmers. The preparations are simple, focused, and delicious. The seasonal menu highlights signature items such as Hand-Cut Garlic Fries, Pasta Bolognese, Salmon, and Sticky Toffee Pudding. As quoted by the 2017 Michelin Guide, “The Kitchen’s approachable, community minded take on straightforward seasonal food—along with its impressive drinks program— makes it easy to please.” The restaurant was built by local craftsmen and is filled with abundant natural light while offering views of the Chicago River and the city’s iconic skyline.

Rated 2016 and 2017—Michelin Guide Most Innovative Food Company in the World—Fast Company, 2016

sample menu selections snacks:: Fried Cheese Curds

desserts:: Sticky Toffee Pudding

dinner::

Burrata and PQB Toast

Pasta Bolognese

Butterscotch Pot de Crème

Fried Cauliflower

Bucatini

Warm Chocolate Chip Cookie

Oysters

Gunthorp Farm Half Chicken

brunch::

lunch::

Whole Gulf Shrimp Risotto

Almond, cumin, herbs, and harissa aïoli Classic accompaniments

Grilled Vegetable and Grain Salad

Zucchini, carrots, and radicchio; with quinoa, farro, and spiced yogurt dressing; add chicken, wild salmon, or avocado

Kale & Farro Salad

Apples, pumpkin seeds, and cilantro vinaigrette; add chicken, wild salmon, or avocado

Slagel Farms Burger

Smoked Gouda, caramelized onions, and fries; add Nueske’s bacon, farm egg, or avocado

Roasted Mushroom

Braised red Russian kale, Gruyère, garlic aïoli, and simple greens

150

Garlic butter and simple greens

Green Goddess dressing Mighty Vine tomatoes and salsa verde

150

Slagel Farms Dry-Aged Steak & Fries

www.diningout.com

Beef, pork, lamb, tomato, and Parmesan Pork sausage, littleneck clams, and leeks Braised greens, Yukon gold potatoes, and herb aïoli Shallot, pecorino, and Nichols Farm squash purée

Slagel Farms Beef Sirloin

Brown butter potatoes, wild mushrooms, and grilled red onion

Great Lakes Whitefish

Couscous, salsa verde, seasonal herb salad, and bacon vinaigrette

Pan-Roasted Skuna Bay Salmon

Baby beets, toasted bulgur, white soy, and basil

Pan-Seared Rib-Eye

Duck fat potatoes, dill, and mustard butter

Pecans and buttermilk ice cream Whipped crème fraîche and cashew tuile Nathan Miller dark chocolate and sea salt

Farmer’s Breakfast

Two eggs, bacon or sausage, breakfast potatoes, and simple greens

The Breakfast Sandwich

Maple-braised pork, bacon, provolone cheese, fried egg, and breakfast potatoes

Prosciutto Benedict

Two poached eggs, cornbread muffin, hollandaise, breakfast potatoes, and simple greens

Smoked Salmon Toast

Scrambled eggs and chive crème fraîche

Belgian Waffle

Maple syrup and seasonal fruit

LE BAR

Gold Coast:: Magnificent Mile

Nestled inside the Sofitel Chicago, Le Bar pays homage to the hotel’s sweeping architecture. Inspired by French architect Jean-Paul Viguier, the rebranded hotel’s modern lounge is outfitted with luxurious leathers and playful faux fur throw pillows contrasted with metal accents. The community table centering the space encourages mixing and mingling over Le Bar’s extensive wine and Champagne menus. Shaking up French-themed specialty cocktails, seasonal sippers include the

sofitel-chicago.com/dining/le-bar

20 East Chestnut Street Chicago, IL 60611 PH: 312.324.4000 Open Daily: Sunday-Wednesday 3pm-1am Thursday-Saturday 3pm-2am

Twisted Pépa—a Cognac-based drink named after 1920’s French actress Pépa Bonafé—and the refreshing

Reservations Available Upon Request

Guarrigue Botanist crafted with fragrant herbs found in southern France, including lavender and rosemary,

Bar Scene/Entertainment Happy Hour Late-Night Dining Notable Spirits/Notable Wine List Outdoor Dining: Patio Valet Parking Available Pre or Post Theater Dining Signature Drinks

Le Bar’s new cocktail menu shines bright. Pull up a seat at the bar or take to the crackling fireplace and cheers to another night.

sample menu selections menu items:: Crab Cakes

Avocado purée, radishes, and chipotle aïoli

Farmers Market Flatbread

Caramelized onions, bacon lardons, and fromage blanc

Sofitel Mag Mile Burger

Pretzel bread, bacon, cheddar cheese, and Boursin aïoli

Mr. & Mrs.

Nueske ham, Gruyère cheese, and sunnyside-up egg

signature cocktails::

Peary Afternoon

Skyy pear, honey syrup, and fresh ginger

The Zen Master

Bombay Sapphire, agave, yellow chartreuse, and matcha

La Belle Vie

Cachaça, muddled raspberry, and passionfruit

Spiced Scofflaw

Old Forester, Carpano Antica, whisky barrel bitters, and lemon

Smokeshow

Zacapa 12, Cynar, Benedictine, Laphroig, and absinthe rinse

Martinque’s Punch

Peche Mule

Plantation rhum, clement, coconut water, and lime

The Twisted Pepa

Effen, cucumber, mint, and lime

What’s The Word?

Tanquery, Aperol, kombucha, and grapefruit

Absolut Elyx, ginger, and peach Bache Gabrielsen, Grey Goose, Cointreau, and lemon

Summertime Chi

The Riveria Retox

Vida mezçal, green chartreuse, and cherry liqueur

The Pink Lady

Don Julio blanco, muddled watermelon, Cointreau, and agave

www.diningout.com

151

151

LE COLONIAL

Gold Coast

lecolonialchicago.com

937 North Rush Street Chicago, IL 60611 PH: 312.255.0088 FAX: 312.255.1108 Open Daily Lunch: 11:30am-3pm Dinner: Sunday-Thursday 5-10pm Friday and Saturday 5-11pm Bar Open Daily at 4:45pm Reservations Recommended Full Bar/Lounge Atmosphere Award-Winning Wine List Private and Semi-Private Rooms Available Catering Available/Takeout Available Patio/Outdoor Dining Available Valet Parking Available Vegan Menu Available Vegetarian Menu Available Gluten-Free Menu Available

Le Colonial, located on bustling Rush Street, transports guests to another time and place, vividly recapturing the beauty, romance, and spirit of 1920s French colonial Southeast Asia. Le Colonial invigorates the senses with exquisite décor and savory, authentic French Vietnamese cuisine. Tried-and-true favorites include Goi Cuon (soft salad rolls of shrimp, vermicelli, lettuce, and herbs in rice paper with peanut-plum dipping sauce) and some of the best Phô in the city (made with hearty oxtail broth, rice noodles, beef tenderloin slices, and aromatic herbs). The first floor dining room, adorned with louvered shutters, woven rattan chairs, potted palms, and slow-moving ceiling fans; the sleek upstairs lounge; the sidewalk cafe; and the second floor veranda all make for the perfect setting for everything from leisurely post-work cocktails to memorable date nights. In a city like a Chicago, it’s hard for a restaurant to become an institution. But after over 20 years of delicious food and exceptional hospitality, Le Colonial is just that.

sample menu selections soups::

salads::

Phô 9

Goi Bun So 14

Canh Hoanh Ton 8

Bo Luc Lac 14

appetizers::

Goi Ga Xoai 13

Hearty oxtail soup with rice noodles, beef tenderloin, and aromatic herbs Seafood dumplings in a clear broth with fresh herbs

Cha Gio 12

Vietnamese spring rolls made with shrimp, pork, and mushrooms

Bo Bia 12

Soft salad roll with julienned vegetables, herbs, and a sweet dipping sauce

Chao Tom 13

Grilled shrimp wrapped around sugarcane with angel hair noodles, lettuce, mint, and peanut sauce

Banh Cuon 12

Grilled sea scallops, garlic noodle salad, roasted peanuts, and fresh herbs Salad of warm seared filet mignon; served over watercress Grilled chicken, mango, mesclun greens, tomato, and cucumber; served with tamarind dressing

main courses:: Ca Chien Saigon market price

Vietnamese, crisp-seared, whole red snapper with a light, spicy-sour sauce

Ca Hap market price

Steamed fillet of Chilean sea bass with cellophane noodles, mushrooms, scallions, and ginger

Steamed Vietnamese ravioli served with chicken, cremini mushrooms, and flat rice noodles; steamed and served with lime-garlic sauce

Mi Xao Don Chay 21

side dishes::

Ga Xao Xa Ot 24

Ca Tim Nuong 10

Grilled eggplant in a spicy basil-lime sauce

Com Chien 11

House-fried rice with chicken and vegetables

Crispy noodles with tofu and stir-fried mixed vegetables Wok-seared lemongrass chicken over portobello mushrooms; served with a basil-chile sauce

Bun Thit Nuong 22

Barbecued pork over angel hair noodles with mesclun greens and lime-garlic sauce

Bo Bitet Tom Nuong 32

Grilled filet mignon and sautéed shrimp; served with tomato rice pilaf 152

152

www.diningout.com

MASTRO’S STEAKHOUSE

River North

mastrosrestaurants.com

Mastro’s Steakhouse combines award-winning cuisine, world-class service, live entertainment seven nights a week, and a selection of dining options suited for any occasion. Consistently recognized in its markets as “Best Steakhouse,” Mastro’s menu is famous for its hand-cut prime steaks (served on sizzling 400-degree plates) and a selection of the freshest in upscale seafood. The signature Mastro’s meal includes the three-tiered iced Seafood Tower appetizer, Bone-In Filet, family-style Lobster Mashed Potatoes, and, for dessert, their one-of-a-kind Warm Butter Cake. They also offer an extensive cocktail menu featuring both classics and current trends and an awardwinning wine list with over 500 selections, including over 50 available by the glass. For private functions, four luxuriously appointed rooms located on the second level accommodate any type of event, from board meetings to social celebrations, seating up to 100 guests or accommodating up to 150 (for a cocktail reception). Mastro’s will also open for lunch for private dining events. Decorated with wall-to-wall wine displays and glass-blown chandeliers, these rooms feature options such as a full service bar and the highest quality audio/video components.

520 North Dearborn Street Chicago, IL 60654 PH: 312.521.5100 Dining Room: Sunday-Thursday 5-11pm Friday and Saturday 5pm-Midnight Lounge: Daily 4pm-Close Reservations Recommended Bar Scene/Lounge Atmosphere Live Music/Entertainment Corporate Meeting Space/Large Parties Private Dining Available Valet Parking Available Signature Drinks Notable Wine List Takeout Available

sample menu selections appetizers::

seafood::

Shrimp, Lobster, or Dungeness Crab Cocktails

Chilean Sea Bass

Oysters on the Half Shell

Ahi Tuna Sashimi

Caviar

Alaskan King Crab Legs

Jumbo Lump Crab-Stuffed Mushrooms

Live Maine Lobster

Ahi Tuna Tartare

Pacific Swordfish

Beef Carpaccio

sides::

soups/salads::

Lobster Mashed Potatoes

Lobster Bisque

Alaskan King Crab Black Truffle Gnocchi

Spicy Mambo Salad

Green Beans with Sliced Almonds

Warm Spinach Salad

Roasted Brussels Sprouts

steaks::

dessert::

Filet

Mastro’s Signature Warm Butter Cake

Bone-In Filet

Cherry Crisp

Double Cut Porterhouse

Profiteroles

“Chefs Cut” New York Strip Rack of Lamb

www.diningout.com

153

153

Gleaming high above the renowned Magnificent Mile, the seventh floor of Park Hyatt Chicago offers guests unparalleled views from every angle and French-inspired Midwest cuisine in NoMI Kitchen. The modern space features artistic wintry branches suspended above the dining room’s coveted window tables surrounded by specially commissioned photographs, while an open kitchen welcomes visitors into the heart of the action.

The expert culinary team led by Executive Chef Eric Damidot crafts inventive, approachable dishes inspired by the season and composed with the best local ingredients. The desserts of NoMI Kitchen are also a class apart. The exceptional experience continues throughout the summer and fall, when NoMI Garden adds a 30-foot teak wood bar to the outdoor dining space, offering an oasis of calm and comfort among the skyscrapers on Michigan Avenue. The cuisine is rooted in high-quality flavors and ingredient-driven dishes highlighting the best products from farmers, cheese makers, ranchers, bakers, and artisans in the surrounding region. Open for breakfast, lunch, brunch, and dinner, NoMI Kitchen frames an experience rich in style, marked by quality and consistency, and revered for a culinary imagination second to none in the ever-growing culinary landscape of Chicago. Here is a place for all occasions and all appetites. Come and experience the unbeatable taste of NoMI Kitchen.

“Best Hotel Bars”—Food & Wine Magazine “Best Private Dining Rooms”—Crain’s Chicago Business “101 Best Hotel Restaurants Around the World”—The Daily Meal ****—Chicago Tribune “Top 10 Best Power Lunches in America”—Worth Magazine

154

154

www.diningout.com

NOMI KITCHEN

Magnificent Mile::Gold Coast

NoMIrestaurant.com

sample menu selections

breakfast::

dinner::

Gold and Red Quinoa

Chicken Liver Mousse

Coconut milk, banana, roasted almond, and Nutella toast

Grilled Cornbread Toast

Roasted pear, maple-ginger cream, and vanilla syrup

Baked Eggs

Bell pepper, spring onion, pea tendril, and feta

lunch:: Ratatouille

Ciabatta crostini, marinated Burrata, and aged Sherry vinegar

Orzo Risotto

Grilled petite onions, peas, Parmesan, and pea tendrils

Lobster Roll

Smoked red onion aïoli, celery, and frisée

Cherry gelée, pine nut streusel, basil, and sourdough

Red Alaskan King Crab

Vegetables, Petrossian liquid caviar, and mache

Duo of Rohan Duck Breast

Roasted breast, duck sausage pierogis, poached beets, sautéed beet greens, and orange duck jus

desserts:: Creamsicle Opera Cake

Vanilla sponge cake, vanilla ganache, orange buttercream, and honey-mace ice cream

Pistachio Mousse

Black pepper, roasted strawberry, meringue, and passionfruit

Roasted Apple Tart

Graham cracker, frozen vanilla chiboust, Dijoncaramel, and almond

Park Hyatt Chicago Seventh Floor 800 North Michigan Avenue Chicago, IL 60611 PH: 312.239.4030 Private Events: 312.239.4074 FAX: 312.239.4000 Breakfast Monday-Friday 6:30-10:30am Saturday and Sunday 7-9am Lunch Tuesday-Friday 11:30am-2pm Brunch Saturday-Sunday 9am-1pm Dinner Tuesday-Saturday 5:30-10pm NoMI Garden (when weather permits): Daily 11:30am to 11pm NoMI Lounge Sunday-Thursday 11:30am-11pm Friday and Saturday 11:30am-Midnight Reservations Requested Full Bar Award-Winning Wine List Weekend Brunch Private Room Available Catering Patio/Outdoor Dining Available Valet Parking Available Sushi and Casual Fare Available

Creative culinary vision and passion for quality bring NoMI Kitchen back to its roots with modern interpretations of classic dishes and a commitment to local purveyors.

www.diningout.com

155

155

PROSECCO

River North

proseccochicago.com

710 North Wells Street Chicago, IL 60654 PH: 312.951.9500 Lunch: Monday-Friday 11:30am-3pm Dinner: Monday-Friday 3pm-Close Saturday & Sunday 5pm-Close PROSECCO Bar Open All Day!

As its namesake suggests, PROSECCO specializes in the effervescent spirit. This

Reservations Warmly Welcomed or Just Stop By

River North restaurant serves the largest selection of Italian sparkling wine in all of Chicago, along with

Award-Winning Bar Scene Notable Wine List VIP Features Pre-or Post-Theater Dining Private Dining Available In-Home and Office Catering Available Patio Dining

a diverse menu that encompasses 20 regions of Italy. After feeding locals and visitors alike for the past decade, Executive Chef Mark Sparacino and Managing Partner Stefania Sparacino decided it was time to give the restaurant a new look. The space continues to stay true to its Venetian roots, but with updated features including lighting, flooring, chairs, linens, stemware, and art installations. A new bar, featuring a walk-in wine cellar, is where talented mixologists make the season’s latest Prosecco-based cocktails.

Each of the private dining areas—including the Main Salotto, the Doge’s Room, the Piazza Dining Room, and La Cantinella—has its own unique accents and accommodates everyone from an intimate eight to 200-plus. The polished and welcoming service the restaurant has become known for is also under the direction of siblings Mark and Stefania Sparacino. Guests enjoy the superb cuisine of chef’s seasonal fish, housemade pastas, and mouthwatering meat and vegetarian entrées. Fan favorites remain on the menu, but Chef Sparacino also unveils new seasonally inspired dishes. Naturally, the authentic Italian desserts are also prepared in-house and are best enjoyed with the restaurant’s specialty PROSECCO.

sample menu selections antipasti::

le paste e i risotti::

Polpetti 18

Norcina 14.50;21

Grilled baby octopus, roasted fingerling potatoes, charred peppers, squid ink aïoli, grilled onion, and roasted pepper oil

The Meatball 16

Veal, beef and pork, ricotta, Parmigiano-Reggiano, fresh herbs, tomato sauce, and a touch of Burrata

Burrata 17

Carbonara 15.50; 23

Avocado 17

Primavera 16.50; 25

Avocado, grilled Maine lobster and prawns, red bell peppers, scallions, basil oil, balsamic glaze, and fresh basil

le insalate:: Ricciolata 13

Frisée, fava beans, Pecorino-Romano, lemon, and thyme oil

Meatball Salad 14

Crisp greens, warm meatballs, and red wine vinaigrette

156

Tartufate 16.50; 25

Orecchiette, cremini, asparagus, sundried tomatoes, black truffle cream, Grana Padano, and white truffle oil

Imported Burrata, roasted beets, watercress, basilorange citronette, and toasted pistachios

156

Rigatoni, Italian sausage, pancetta, light tomato cream, and Parmigiano-Reggiano

www.diningout.com

Black pepper spaghetti, guanciale, farm egg, and Pecorino-Romano

Pesce Bianco 25

Sautéed Lake Superior whitefish, lemon, white wine, capers, and sautéed spinach

terra:: Agnello 35

Balsamic and rosemary-marinated rack of lamb and charred green beans

Costoletta di Maiale 27

Double pork chop, roasted red peppers, onions, and roasted fingerling potatoes

Saltimbocca di Vitello 31

Spinach fettucine, sautéed shrimp, vegetables, lemon, fresh mint, and a touch of cream

Scaloppine of veal, prosciutto di Parma, fresh mozzarella, tomato, brandy, sage, and sautéed spinach

Risotto Manzo 17.50; 27

Melanzane alla Griglia e Forno 21

Aged, organic Carnaroli rice, sautéed beef tenderloin, caramelized onions, roasted red peppers, fresh herbs, and Parmigiano-Reggiano

mare:: Capesante 25

Seared sea scallops, braised artichoke hearts, fennel, kale, leeks and fava beans, English pea purée, and roasted red pepper and caramelized onion purée

Grilled and baked eggplant, fresh mozzarella, smoked Caciocavallo, and tomato sauce

Bistecca Tagliata 52

16oz prime aged rib-eye, grilled and sliced; served with extra virgin olive oil and truffled sea salt

SAPORI ANTICHI BAR ITALIANO

River North

saporibaritaliano.com

22 West Ohio Street Chicago, IL 60654 PH: 312.624.9058 Open Daily

Modern Italian eats in a bistro setting. Brought to life by Michael and Mary Meranda, Sapori Antichi gives diners an authentic taste of Italian cuisine, but with a modern twist. Everything in this

Monday-Saturday 11am-10pm Sunday 9am-9pm Sunday Brunch 9am-3pm Happy Hour 3pm-6pm

2,300-square-foot space—including the kitchen equipment, decorative tiles, and recipes—were imported

Reservations Accepted

from Italy. Open for breakfast, lunch, and dinner, Sapori Antichi offers small plates with a mix of Old World

Award-Winning Gelato Weekend Brunch Catering—Including Gelato Happy Hour Family-Friendly Coffee Specialties Large Parties up to 50 Daily Specials Special Dietary Options Takeout Gluten Friendly, Vegan, and Vegetarian Options Available

and contemporary flavors. How does a “Fast Lunch” for only $16.99 sound? The deal comes with a choice of a Prosciutto Panini, Italian Beef, Italian Sub, or Pepper and Egg sandwich with an order of french fries, paired with a glass of house red or white wine, Peroni, or a soft drink. Did we mention it was only $16.99?

Complement items like Fritto Misto or Lasagna with a glass of vino from the portfolio of wines available, and save room for a cup of housemade traditional, authentic gelato. Enjoy a bistro experience reminiscent of one found in Italy without leaving the city of Chicago.

sample menu selections insalate & ciccio flatbread::

Arancini Formaggio di Capra 13

Caprese di Barbabietole 18

Polpo in Giardino 35

Roasted beets, fresh mozzarella, heirloom tomatoes, pine nuts, celery, carrots, fennel, and raspberries with a Meditterranean vinaigrette

Insalata di Radicchio 17

Chickpeas, roasted cremini, Grana Padano, housemade croutons, crispy speck, almonds, and a poached egg with a blood orange vinaigrette

Classico Flatbread 14

Tomato, garlic, fresh basil, extra virgin olive oil, and mozzarella di bufala

Prosciutto e Bufala 14

Prosciutto di Parma, Grana Padano, and arugula

Funghi e Speck 15

Toasted speck, Scamorza, sautéed cremini mushrooms, and marinara sauce

Pomodori Secchi 13

Sundried tomato purée, Burrata, and arugula

Arborio rice, goat cheese, carrots, garlic, and onion; served with herb stracchino sauce Grilled marinated octopus with fresh vegetables and a balsamic reduction

Scamorza Fritta 11

Smoked scamorza fried in a tempura beer batter

Housemade eggplant filled ravioli with roasted red pepper sauce, herbed goat cheese, and garlic breadcrumbs

Risotto ai Frutta di Mare 29

Mussels, clams, calamari, shrimp, cod, garlic, shallots, white wine, and fish stock

Orecchiette Con Gamberi 22

Tortino Di Caciocavallo 12

Orecchiette with shrimp sautéed in garlic and white wine; tossed in fresh pesto and cherry tomatoes

Prosciutto Mista Plate 36

panini::

Savory cheese soufflé with a speck and a pea purée 24 month-aged prosciutto San Danielle (dok dall’ava), 20 month-aged prosciutto, Burrata, Caciocavallo, Grana Padano, assorted olives, and homemade crostini

pasta e risotto:: Gnocchi della Casa 19

Handmade gnocchi with cherry tomatoes, vodka, zucchini, speck, porcini mushroom, and scamorza

Risotto Agil Spinaci 20

antipasti::

Fresh spinach, broccoli, vegetable stock, Parmigiano, and tempura mushrooms

Zuppetta ai Frutti di Mare 28

Bucatini Cacio e Pepe 19

Mussels, clams, and calamari in a seafood broth with white wine, garlic, and cherry tomatoes served with grilled crostini

Ravioli di Melanzane 19

Housemade bucatini, pecorino, garlic, asparagus pesto, roasted cremini mushrooms, and crispy guanciale

Smashed Polpette Meatball 17

Handmade meatballs, roasted red pepper sauce, smoked mozzarella, grilled mushrooms, and onions on a rustic Italian baguette

Calabrese Focaccia 18

Soppressata, capocollo, ricotta, fried artichoke, Asiago cheese, lettuce, and Roma tomato

Pollo Milanese Panino 16

Pan-fried chicken cutlet, provolone, sundried tomato pesto, lettuce, and black olives on a rosette bun

secondi:: Branzino al Guazzetto 34

Whole roasted branzino served with a potato, black onions, tomato, onion, garlic sauce, and white wine reduction www.diningout.com

157

157

In the heart of Chicago’s Magnificent Mile, The Signature Room at the 95th® opened in 1993 with an enviable location and sweeping views from high atop 875 North Michigan Avenue, rivaled only by the contemporary American cuisine. After more than 20 years of business, The Signature Room® remains one of Chicago’s premier dining locations. Guests enjoy a wide variety of menus created with the finest seasonal ingredients, from light lunch options to timeless dinner classics. The cuisine is complemented by a 96th floor lounge, where guests toast a memorable visit above the city’s glittery lights. An internationally acclaimed wine cellar with a domestic focus features more than 250 wines that represent some of the finest wineries from around the USA. The Signature Room® just won its 22nd Wine Spectator Restaurant Award of Excellence; an award the restaurant has been honored with every year since 1994.

Michelin Guide Recommendation 2013 AAA Aproved Diamond Rating 2013 4.0 Rating- Certificate of Excellence—Trip Advisor 2012-Present Educational Foundation (NRAEF) SPIRIT Award Fine Dining Recipient 2009—Nation’s Restaurant News (NRN) and the National Restaurant Association “Business Impact of the Year Award” 2004—The Greater North Michigan Avenue Association Most Romantic Restaurant 2004 and 2005—AOL City Guide Excellence Award 1999-Present—Wine Spectator Best Sunday Brunch 1999-2009—Food Industry News Voted one of “America’s Top Tables” 1997-2009—Gourmet 158

158

www.diningout.com

Gold Coast :: Magnificent Mile

THE SIGNATURE ROOM AT THE 95TH

signatureroom.com

875 North Michigan Avenue Chicago, IL 60611 PH: 312.787.9596 FAX: 312.280.9448 Dining Room Hours: Weekend Brunch: Saturday and Sunday 10am-2:30pm

sample menu selections

appetizers:: Raw Bar for Two 55

Half Maine lobster | four oysters on the half shell | half dozen jumbo shrimp | half pound King crab legs | seaweed salad | horseradish-cocktail sauce | signature mignonette | lemon aïoli | fresh lemon

Pork Belly 18

Smoked Gouda grits | spicy maple pork glaze | pineapple & jicama relish

Shrimp Dejonghe 20

Garlic butter sauce | Parmesan herb breadcrumbs | sliced baguette

Roasted Vegetable Plate 15

Burrata | Romanesco | fingerling potatoes | cherry tomatoes | watermelon radish | cauliflower | radish | Creole mustard | balsamic reduction | basil oil

soup and salad:: Lobster Bisque 10 Seafood mousseline

Wedge Salad 12

Iceberg lettuce | diced tomatoes | crumbled bacon | blue cheese dressing

Caesar Salad 10

Romaine hearts | Grana Padano cheese | herb crouton | Caesar dressing

seafood::

Pan-Seared Duck Breast 37

Maple Leaf Farms duck | fregola | quinoa | wild rice | broccolini | blood orange segments | English pea purée | blood orange coulis

Half Roasted Chicken 34

Amish chicken | spätzle | corn | carrots | cipollini onions | haricot verts | natural jus

Grilled Pork Chop 35

Slagel Farms pork | haricot verts | roasted pineapple and corn relish | pork jus

steaks:: Surf and Turf MKT

Petite filet | lobster tail | béarnaise sauce | natural reduction

Weekend Brunch Available Private Rooms Available Signature Drinks Notable Views Live Music Gluten-Friendly Options

Natural reduction

sides:: Parmesan-Garlic Whipped Potatoes 10 Truffle Au Gratin Potatoes 11 Parmesan & cheddar sauce | chives

desserts::

Australian lamb | feta & red onion couscous | Romanesco | carrots | lamb jus

Award-Winning Wine List

10oz Center-Cut Grilled Filet of Beef 51

Roasted Salmon Fillet 34

Roasted Rack of Lamb 46

Lounge Atmosphere

Natural reduction

Fried Brussels Sprouts 10

specialties::

Reservations Requested

14oz New York Strip Steak 47

Seafood Pasta 48

Scottish salmon | mushroom & garlic orzo | red pepper coulis

Lounge Hours: Sunday-Thursday 11am-12:30am Friday-Saturday 11am-1:30am

Natural reduction

Herb Mushrooms 11

Pappardelle pasta | half South African lobster tail | crab | shrimp | mussels | cherry tomatoes | fried capers | lemon-wine-cream sauce

Dinner: Sunday-Thursday 5-10pm Friday-Saturday 5-11pm

7oz Center-Cut Grilled Filet of Beef 44

Seared Sea Scallops 44

Romanesco | Yukon gold potatoes | spring peas | corn | carrots | wild green onion-butter sauce

Lunch: Monday-Friday 11am-2:30pm

Shiitake | cremini | oyster | balsamic reduction | parsley | thyme Feta & herb crumble | bacon

White and Dark Chocolate Mousse Cake 10 Cherry coulis | chocolate sauce | espresso wafer

Lemon Olive Oil Cake 10

Glazed blueberries | lemon sorbet | ricotta crémeux | candied pistachios | red wine reduction

Vanilla Bean Crème Brûlée 10 Fresh berries

www.diningout.com

159

159

SHULA’S STEAK HOUSE

Magnificent Mile::Streeterville

donshula.com

301 East North Water Street Chicago, IL 60611 PH: 312.670.0788 For information on Private Dining, please call 312.329.6831 Lounge: Nightly 5-11pm Dining Room: Nightly 5:30-10:30pm Reservations Recommended Able to Accommodate Large Parties Full Bar Valet and Self-Parking Available Exceptional Wine List Group Dinners and Set Menus Available Private Dining Room Available For Dinners Up To 45 People and Up To 100 For Receptions

Shula’s Steak House is a virtual museum for the NFL’s only undefeated team, the 1972 Miami Dolphins. Located inside the Sheraton Grand Chicago, Shula’s showcases a cornucopia of football memorabilia in honor of the perfect season. The restaurant’s reputation has been built on serving the biggest and the best, with personal touches like hand-painted menus on official NFL game footballs, all signed by Coach Don Shula himself.

Though there are plenty of other sumptuous menu items from which to choose, steak-lovers are sure to be satisfied, considering Shula’s is ranked among America’s top steakhouses and serves only the biggest and best beef money can buy: THE SHULA CUT®.

Cherrywood walls and high-back leather chairs make this upscale, fine-dining establishment complete, so business casual dress is appropriate. If you like, relax in style or watch a game at Shula’s Lounge, which features an extensive wine list, martinis, and cordials. Shula’s also includes a private dining option and discounted valet parking. It’s like Coach Shula says: “The name may get you in the door, but it is the quality of your experience that will bring you back.”

sample menu selections appetizers, soups, and salads::

steaks::

sides::

make any steak surf and turf 28

Lobster Bisque 13

12oz Filet Mignon 52

Asparagus, Steamed or Grilled 12

Traditional bisque with lobster meat, sour cream, and Sherry

Mushroom Ravioli 16

Sautéed spinach, forest mushrooms, and herb demi

16oz New York Strip 49

Spinach, Creamed or Sautéed 12

22oz Cowboy Rib-Eye 52

Sautéed Mushrooms 12

20oz Kansas City Strip 49

Thick-Cut Bacon 16

24oz Porterhouse 53

Barbecue Shrimp 17

entrées::

Jim Beam® bourbon apples and maple-balsamic glaze Stuffed with basil and wrapped in applewoodsmoked bacon with tangy barbecue sauce

Jumbo Lump Crab Cake 18

Pan-seared with rémoulade sauce and lemon

Burrata Salad 13

Red and yellow tomatoes, roasted artichokes, basil, pickled onions, extra virgin olive oil, fried basil, and balsamic glaze

The Wedge 12

Iceberg, ripe tomatoes, applewood-smoked bacon, and red and green onions with blue cheese dressing

48oz Porterhouse 95 Pan-Seared Sea Scallops 38

Roasted corn, bacon, asparagus, and truffle oil

160

Caramelized cremini, button, and portobellos with shallots, garlic, white wine, and fresh herbs

Crispy Brussels Sprouts 12

Crisp bacon, caramelized onions, and soy glaze

Crab Mac and Cheese 15

Gemelli pasta, Boursin-Sherry cream, fresh herbs, Parmesan cheese, breadcrumbs, and jumbo lump crab

Surf and Turf 67

Mashed Potatoes 12

Drawn butter and lemon

Béarnaise, drawn butter, and lemon

French Cut Chicken Breast 30 Roasted garlic and peppercorn sauce

Double Cut Lamb Chops 45

Butter, sour cream, Parmesan cheese, nutmeg, garlic, and sweet cream

Potato Gratin 12

Red and yellow tomatoes and roasted artichoke

Boursin cream, Gruyère, white cheddar, and Parmesan crust

Prime Rib 42

Truffle Fries 11

Yorkshire pudding and au jus Filet mignon medallions with two of the following: crab cake, market fish, barbecue shrimp, or seared scallops

www.diningout.com

Sautéed with olive oil and garlic or cream sauce and Parmesan cheese

Twin Cold Water Lobster Tails 66

Mixed Grill 54

160

With hollandaise or balsamic glaze

Tossed with truffle oil, Parmesan cheese, and parsley

Gold Coast:: Magnificent Mile

SPIAGGIA RESTAURANT AND LOUNGE

spiaggiarestaurant.com

980 North Michigan Avenue Second Floor Chicago, IL 60611 PH: 312.280.2750 Dinner Daily: Sunday 5-10pm Monday-Thursday 5:30-10pm Friday and Saturday 5-11pm Reservations Suggested

With sweeping views of Lake Michigan, the Michelin-starred Spiaggia Restaurant sets the standard for creative Italian cuisine, earning four-star reviews, international praise, and numerous awards, including a 2015 nomination for Outstanding Restaurant from the James Beard Foundation. Chef/Partner Tony

Four Stars—Chicago Tribune One Star—Michelin Guide “Best Wine Restaurant”—Wine Enthusiast “Best of Award of Excellence”—Wine Spectator

Mantuano and Executive Chef Joe Flamm, winner of Top Chef Season 15, offer guests an unrivaled

Stunning Views of Lake Michigan and Mag Mile Valet Parking Available Daily/Nightly Private Rooms Available

experience with five and eight course tasting menus, as well as à la carte and bar menus, that honor the heritage of Italian cuisine. Spiaggia’s award-winning wine program led by Sommelier Rachael Lowe, impeccable service, and the sophisticated setting contribute to Spiaggia’s universal regard as a premier, authentic dining destination.

Nomination For Outstanding Restaurant in America: 2006, 2007, 2010, 2013, 2014, 2015—James Beard Foundation Best Private Dining Rooms—Crain’s Chicago Business America’s 100 Best Wine Restaurants—Wine Enthusiast Rachael Lowe: 2016 Sommelier of the Year—Food & Wine

sample menu selections antipasti::

secondi::

tasting experience::

Tonno Vitellato 18

Pesce Spada all Ghiotta 38

Swordfish, squash, capers, truffle, and tarragon

5 course / 95 8 course / 145

Fagiano 46

Due Mare

Bluefin tuna, veal aïoli, crispy caper, and smoked Wagyu

Barbabietole 15

Beets, ricotta, poppy seed, and hazelnut

Piccolo Salmone 18

Asparagus salsa verde, focaccia, and roe

Vignarola 19

Pheasant breast, croquette, gremolata, and beans

Zucca Gialla 21

Squash, peperonata, garlic scape, and pine nut

Maialino Calabrese 37

Mussels, oysters, tomato, garlic, and Parmigiano-Reggiano

Stracciatella e Fungi

Mushroom, hazelnut, and balsamico

Duck egg, fava, English pea, and young pecorino

Suckling pig, melon, corn, controne, fennel, and paprika

Fileja con Ceci

Caviale e Burrata Golden 245;1oz

Bistecca alla Fiorentina 140

Tortelloni di Vongole

Caviar, Burrata, and chive

primi:: Gnocchi 40

Ricotta, truffle, and Parmigiano

Risotto Ciambotta 27

Eggplant, Parmigiano-Reggiano, tomato, and basil

Tortelloni di Vongole 28

Clam, shallot, lemon zest, Calabrian chile, and fennel

Agnolotti ‘Aglio e Olio’ 27

Ramp, Parmigiano, garlic, and Calabrian chile

Dry-aged porterhouse, truffle hollandaise, potato, ramp, and nasturtium

***Menus Change Regularly, Please Visit Website For Current Offerings

Chickpea, garlic, basil, and pine nuts Clam, shallot, lemon zest, Calabrian, and fennel

Risotto Ciambotta

Eggplant, Parmigiano-Reggiano, tomato, and basil

Pesce Spada alla Ghiotta

Swordfish, squash, truffle, capers, and tarragon

Maialino Calabrese

Suckling pig, melon, corn, controne, fennel, and paprika

Tutti Fruitti

Baba rosé, panna cotta, fruit, and melon sorbetto

Bucatini ‘1985’ 30

Saffron, honey, and caviar

www.diningout.com

161

161

Terrace 16 captures the spirit of Chicago with a warm design, convivial bar, unmatched vistas and an ever-changing menu whose ingredients shine bright.

Helmed by Michelin-lauded Executive Chef Nick Dostal, the 16th floor new American restaurant features a bustling indoor bar and dining room, as well as expansive outdoor seating on its idyllic terrace—all punctuated by breathtaking views of the Chicago River and the city’s most iconic architectural landmarks.

Chef Dostal’s menu presents vibrant, new American flavors, allowing ingredients to speak simply and powerfully for themselves. Diners can end on a sweet note with playful desserts from creative Executive Pastry Chef Jared Bacheller. An extensive craft cocktail program and thoughtful wine list by Sommelier Parag Lalit enhance the experience of this forward-thinking Chicago restaurant. With Latin root “terr” meaning earth, Terrace 16 celebrates delectable flavors borne of the land. An avid gardener and forager, Chef Dostal has created an impressive terrace garden adjacent to the restaurant that increases in size every year. With dozens of vegetable and herb varieties grown on-site, the garden’s bounty inspires his menu—both at the height of harvest and year-round through preserved specialties and meaningful relationships with like-minded growers nationwide.

Michelin-Lauded Executive Chef Nick Dostal

162

162

www.diningout.com

TERRACE 16

River North

trumphotels.com

401 North Wabash Avenue Floor 16 Chicago, IL 60611 PH: 312.588.8030 Breakfast Daily Beginning at 6:30am Lunch Daily Beginning at 12pm Dinner Daily Beginning at 5pm

sample menu selections

to begin or share:: Oysters on the Half Shell 18;36

Cocktail sauce, horseradish, and mignonette

Burrata Salad 18

Burrata, heirloom tomatoes, squash, and garden herbs

Roasted Heirloom Carrots 14 Mandarin orange, sesame, and miso

Sweet Pea Garden Toast 18

Whole Crispy Fried Chicken 42

Fingerling potato salad, hot sauce, and honey

Seared Scallops 32

Valet Parking Available

Za’atar Greek yogurt, cucumber, and dill

Cheeseburger 26

Gruyère, caramelized onion, and french fries

Carrot Cake 12

Fruits de mer, tomato, and espelette

Happy Hour

Ora King Salmon 36

to continue:: Squid Ink Chitarra 36

Bar Scene/Signature Drinks

Family-Friendly

to indulge::

Lemon ricotta, chive, and bottarga

Award-Winning

Sungold tomatoes, sunchokes, and jamón Iberico

Chèvre, charred scallion, and wasabi

Egg Yolk Tagliatelle 28

Reservations Accepted

Sage cream, candied walnuts, and whiskey caramel

Baked Alaska 12

Weekend Brunch Available Remarkable Views/Waterfront Dining Vegetarian-Friendly Outdoor Dining: Rooftop/Patio Private Dining Available/Corporate Meeting Space

Klug Farm blackberries and honey frozen yogurt

Notable Wine List/Notable Spirits

S’mores for the Table 4 per person

Locally Sourced/Seasonal

www.diningout.com

163

163

STK CHICAGO

River North

stkhouse.com

9 West Kinzie Street Chicago, IL 60654 PH: 312.340.5636 Open Daily: Sunday-Tuesday 3:30-10pm Wednesday and Thursday 3:30-11pm Friday and Saturday 3:30pm-Midnight “Social Hours Specials”: Sunday-Friday 3:30-6:30pm Reservations Suggested $1 Oysters Sunday-Friday Private Dining Available Large Parties Lounge Atmosphere Bar Scene Notable Spirits Signature Drinks Fixed Price Menu Available VIP Features

In a city with no shortage of fantastic steakhouses, STK Chicago breathes new life into the scene and is decidedly not your daddy’s boring steakhouse. This unique concept artfully blends the modern steakhouse and chic lounge for a dynamic dining and entertainment experience in the heart of bustling River North. As STK’s 10th outpost worldwide, the Chicago location encompasses 13,000-square-feet of sleek, contemporary design. The sophisticated yet fun menu of reimagined classics includes dishes like bite-sized Wagyu Beef Lil’ BRGs, Jalapeño-Cheddar Grits, and— of course—a selection of signature steaks that will satisfy a wide range of appetites. Seafood lovers are sure to leave satisfied, too, with options like Grilled Lobster Rockefeller; Grilled Octopus; and a towering Shellfish Platter of shrimp, ceviche, oysters, markert fish, and King crab. An in-house DJ creates an infectious, high-energy vibe that provides guests with an experience that satisfies long after dinner. STK Chicago has also been recognized for their popular spin on happy hour—dubbed “Social Hours”—where guests can feast on $7 bites like the Daily Ceviche Tostada and $1 Oysters (Sunday-Friday), while sipping on half-off cocktails like the world-famous Cucumber Stiletto with Ketel One Citroën (a dangerously sippable blend of citron vodka, St-Germain, muddled cucumber, and mint). Spice up your next private event with an interactive mixology demo and custom photo booths!

sample menu selections market salads::

raw bar::

grilled::

Shaved Brussels Sprouts Salad 15

Oysters on a Half Shell 18 half dozen; 36 dozen

Filet Medallion 6oz 39

Ceviche 18

Wagyu Flat Iron Steak 36

Apple, cranberry, aged goat cheese, and Marcona almonds

Blue Iceberg 14

Nueske’s applewood-smoked bacon with Point Reyes blue cheese and cherry tomato

Duck Leg Confit 19

Winter squash, mustard greens, and brown butter vinegar

starters:: Crispy Rock Shrimp 18 Chile rémoulade

Lil’ BRGs 19

Wagyu beef, special sauce, and a sesame seed bun; add truffle or foie gras (market price)

Tuna Tartare 18

Hass avocado, soy-honey emulsion, and taro chips

Nueske’s Smoked Bacon 16

Balsamic barbecue, celery leaves, and pickled onions

Mignonette, cocktail sauce, and lemon Lime, red onion, and cilantro

Alaskan Red King Crab 26

entrées:: Market Fish market price Roasted Slagel Farms Chicken 30 Celery root purée and celery salad

Moroccan Lamb 51

Charred broccoli, minted yogurt, and black garlic jus

Braised Short Rib 33

Jalapeño-cheddar grits, roasted pepper relish, crispy shallots, and red wine glaze

Grilled Lobster Rockefeller market price Leeks, spinach, and King crab

Loin Strip 10oz 33 Dry-Aged 14oz Delmonico 62

Boneless rib-eye, generous marbling, decadent, and tender

Dry-Aged Bone-In Strip 18oz 68 Sirloin 16oz 46 Wagyu Selection mp Dry-Aged 28oz Porterhouse 98

“King of steaks”—a combination of New York striploin and filet mignon

sides:: Creamy Yukon Potatoes 11 Sweet Corn Pudding 9 Mac and Cheese 12 Parmesan Truffle Fries 11 Brussels Sprouts 12 Jalapeño-Cheddar Grits 10 Foraged Mushrooms 18

164

164

www.diningout.com

SUGAR FACTORY

River North:: Rosemont

sugarfactory.com

55 East Grand Avenue Chicago, IL 60611 PH: 312.946.2002

5445 Park Place Rosemont, IL 60018

Pucker up and make a visit to Sugar Factory American Brasserie. With multiple locations all across the globe, Chicago has gotten even sweeter with two outposts of the famed restaurant and confectionary shop, one in Rosemont and the newest location popping up in the heart of River North.

The 9,000-square-foot space gives way to a retail shop. Decked with elegant chandeliers and wall-to-wall candy displays, the confectionery offers a little bit of everything to satisfy that sweet tooth. For savory appetites, take a seat inside the world-class dining room and peruse a selection of crêpes and salads and outrageous burgers including the Big Cheesy Monster Burger,—a grass-fed Angus patty topped with smoked applewood bacon, BBQ sauce, and a heaping helpful of mac and cheese. But here, the desserts truly shine. Nosh on legendary confections like the ‘Insane’ Milkshakes with flavors like Nutella Banana and Bacon Cheeseburger where a slider is perched on top; soul-warming hot cocoas (with the option to serve it up frosty); and the absolutely massive King Kong Sundae with 24 scoops of ice cream, topped with caramel, fudge, and strawberry swirls, Reese’s Pieces, and chocolate chip cookies. Live the sweet life at Sugar Factory American Brasserie.

“Most Instagrammed Restaurant In The Country”—USA Today Diner’s Choice Award—OpenTable

PH: 847.233.9010 River North: Daily 11am-11pm Friday and Saturday until 1am Weekend Brunch: Saturday and Sunday 10am-3pm Happy Hour: Monday-Friday 4-6pm Reservations Accepted Weekend Brunch Private Dining Available Valet Parking Signature Drinks Family-Friendly Late-Night Dining Lounge Atmosphere Outdoor Patio Takeout and Delivery via GrubHub ***Menu and Hours Subject To Change and Vary Among Locations

sample menu selections smoking candy goblets:: available both virgin and alcoholic

Lollipop Passion

Flavors of coconut, orange, and pineapple combined with unicorn candy lollipops and candy necklaces for a new twist on a taste of the tropics

Energy Bear

Keep the party going with an energizing blend of gummi bears, watermelon, tropical fruits, and Red Bull energy drink

Berry Bliss

Strawberry, blueberry, raspberry, and blackberry juices combined with an assortment of berry candies that is truly berry bliss

insane shakes:: Caramel Sugar Daddy Cheesecake

Caramel sauce, whipped cream, and a slice of New York-style cheesecake blended to perfection and topped with a Sugar Daddy Lollipop, Rainbow Swirl Lollipop, and full slice of New York-style cheesecake; served in a chocolate and graham cracker-crusted frozen stein

Bacon Cheeseburger Milkshake

Sweet and salty mash-up of strawberry ice cream with strawberry sauce topped with whipped cream, candied bacon, and a mini cheeseburger slider; served in a frozen stein smothered in chocolate, crushed pretzels, and M&Ms

appetizers:: Fried Macaroni and Cheese Pops

Homemade macaroni and cheese, battered and deep-fried; served with tomato-bacon jam

Italian Sausage Flatbead 11.95

Marinara, giardiniera, and shredded mozzarella

sundaes:: Banana Split

Giant scoops of strawberry, chocolate, and vanilla ice cream with caramelized bananas, strawberry preserves, and chocolate malt balls; topped with candied pineapple sauce, caramel sauce, pure melted chocolate, whipped cream, toasted walnuts, and powdered sugar with a cherry on top

White Chocolate Burger

Grass-fed Angus beef topped with pepper Jack cheese, and applewood-smoked bacon; served with a white chocolate ganache brioche bun and white chocolate shavings

Sugar Factory Rainbow Sliders 16.95

Classic mini burgers served on colorful buns with American cheese, crispy onions, lettuce, tomato, and their signature sauce; accompanied by a complimentary “duck” to take home

entrées:: Steak Frites

Red Velvet

8oz of the finest grain-fed Midwest beef is handselected for exquisite marbling and unmistakable flavor; served with signature frites and prepared with choice of style: classique, au poivre, béarnaise, Roquefort, or bordelaise

World Famous King Kong Sundae

Prime 18oz rib-eye bone-in, marinated in fresh herbs and pan-seared to perfection with beef au jus and choice of side

Three scoops of vanilla ice cream with red velvet cake chunks and fresh raspberries; topped with vanilla icing, warm fudge, whipped cream, and red sprinkles 24 scoops of ice cream covered with hot fudge, caramel, and strawberry sauce, plus sliced bananas, toasted marshmallows, Reese’s pieces, chocolate chip cookies, crushed waffle cones, gummi bears, white chocolate-strawberry shavings, toasted walnuts with whipped cream, giant lollipops, and sparklers on top

burgers and sandwiches::

Rib-Eye Bone-In

Mediterranean Chicken Pappardelle 18.95 Pappardelle with sundried tomatoes, sautéed artichoke hearts, Kalamata olives, fresh herbs, lemon, extra virgin olive oil, roasted garlic, and toasted pine nuts

***Menu Items Vary And Are Subject To Change

The Big Cheesy Burger

Grass-fed Angus beef topped with creamy mac and cheese and Nueske’s bacon; served with barbecue sauce on a toasted brioche www.diningout.com

165

165

TEXAS DE BRAZIL

Streeterville::Magnificent Mile::Schaumburg

texasdebrazil.com

Streeterville/Magnificent Mile 210 East (Upper) Illinois Street Chicago, IL 60611 PH: 312.595.0913 Monday-Thursday 5-10pm Friday 5-10:30pm; Saturday 4-10:30pm; Sunday 4-9pm

Schaumburg 5 Woodfield Center Drive D312 Schaumburg, IL 60173

For a memorable gathering, visit Texas de Brazil, where the festivities—and your meal—never end. Located in the heart of downtown Chicago, this dining destination is just steps away from the Magnificent Mile. Their private and semi-private

PH: 847.413.1600

dining accommodations present a festive yet refined atmosphere. Enjoy an elegant environment adorned

Monday-Thursday 11am-2pm; 5-9:30pm Friday 11am-2pm; 5-10pm Saturday Noon-3:30pm; 4-10pm Sunday Noon-3:30pm; 4-9pm

with soaring ceilings, immense mirrors, rustic chandeliers, and lush floral arrangements. It’s a truly

Reservations Recommended Not Required Coal or Wood-Fired Oven Fixed-Price Menu Available Happy Hour Large Parties Notable Wine List Takeout Available

dazzling setting that is sure to wow your party. Special packages are available for groups of 15 or more, and many locations furnish a private room with AV equipment rental. Of course, the real star of Texas de Brazil is the food. The fixed-price, rodizio-style dining is ideal for groups. The salad area offers a wide array of seasonal roasted vegetables, fresh artisan breads, charcuterie, imported cheeses, and other specialties. At the table, gauchos carve endless portions of flame-grilled beef, lamb, pork, chicken, and Brazilian sausage. It’s all served with authentic side dishes like garlic mashed potatoes, Brazilian cheese bread, and sweet fried bananas. Welcome to the height of festive fine dining. Welcome to Texas de Brazil.

Recipient of The Award of Excellence Since 2006—Wine Spectator

sample menu selections Picanha

Brazilian Cheese Bread

Chicken-Wrapped in Bacon

Moqueca

Lamb Chops

Lobster Bisque

A feature cut of meat; the most tender and flavorful part of the top sirloin; one of the most popular cuts in Brazil Chicken breast marinated with red wine, lemon juice, garlic, salt, oil, and Italian herbs overnight, then wrapped with bacon and flame-grilled Australian lamb chops, sprinkled with a lemon pepper

Braised Beef Ribs

Fall-off-the-bone beef ribs, slow-roasted for a minimum of five hours and served on a platter

Brazilian Sausage

A beef and pork sausage link crafted using a Brazilian recipe, specially made for Texas de Brazil

Filet Mignon

A smooth and creamy bisque made with fresh lobster stock, brandy, cream, and other herbs and spices

Feijoada

A popular black bean dish made with sausage and frequently served in Southern Brazil; topped with farofa, a seasoned and toasted yucca flour mixture

Sautéed Mushrooms

White mushrooms cooked down with a beef demi-glace, onions, garlic, and Merlot wine; served warm

Manchego Cheese

Parmesan-Crusted Pork Loin

Creamy cheesecake above a rich layer of fudge; topped with caramel and chopped Brazilian nuts

Garlic-Mashed Potatoes

One of the side items brought to the table when the meat service begins; creamy mashed potatoes, seasoned with garlic, butter, and rosemary

Sweet Fried Bananas

Bananas rolled in cinnamon and sugar, deep-fried, and served with the meats; these are used to clean your palate between the different cuts of meats

166

Flavorful Brazilian recipe of whitefish and bell peppers; served in a savory coconut sauce

One of the most tender cuts of beef, dusted with rock salt, and cooked over an extreme heat to create a perfectly charred crust while maintaining a pink, juicy center Pork tenderloin cut into strips, sprinkled with Parmesan cheese, and cooked to perfection

166

Known as Pão de Queijo in Brazil, these small, baked rolls, are filled with gooey cheese in the middle. Made with tapioca flour, this side dish is gluten-free

www.diningout.com

Sheep’s milk cheese that has been aged for six months; a product of Spain

Brazilian Cheesecake Flan

Homemade custard served in a rich pool of golden caramel sauce.

Papaya Cream

A signature dessert of fresh papaya and vanilla ice cream, blended smoothly together and served with a swirl of Crème de Cassis.

Coconut Chess Pie

A rich, Southern-style pie in a flaky crust, filled with a delicious coconut mixture and topped with toasted coconut

TOPO GIGIO RISTORANTE

Old Town

topogigiochicago.com

1516 North Wells Street Chicago, IL 60610 PH: 312.266.9355 Monday-Saturday 11:30am-10:30pm Sunday 4-9:30pm

Located in the heart of historic Old Town, Topo Gigio Ristorante features a modern Tuscan-style approach to Italian cooking. Consistently voted as one of the best Italian restaurants in Chicago, Topo Gigio has been a favorite for locals and visitors for over 28 years. Whether you’re dining in the beautiful outside garden during the summer months or enjoying the lively and cozy dining room during colder months, Topo Gigio is sure to become one of your favorite restaurants in Chicago.

In addition to the indoor dining room and bar, they feature an outdoor garden, sidewalk seating, and a

Reservations Appreciated Award-Winning Bar Scene Catering Available Full Banquet Facilities Available For Parties of 35-90 Notable Wine List Family-Friendly Valet Parking Available Takeout Available

covered outdoor bar that is open year-round. For intimate events of 40 to 90 people, check out the beautiful private party room. Located on the second floor, this room features 25-foot ceilings, hand-painted Italianthemed art, and a full bar.

One of the Best Italian Restaurants in the Country—Veronelli Guide Silver Plate Award—Zagat Top Honors and Gold Plate Award—IFMA

sample menu selections stuzzicarelli:: Calamari Fritti 11.95

Golden fried calamari served with lemon wedges and marinara sauce

Calamari alla Griglia 12.95

Fusilloni Tocco Delicato 13.95

Large corkscrew pasta with arugula, cherry tomatoes, fresh basil, and shaved Parmesan with garlic and oil

Conchiglie Mediterranea 24.95

Grilled calamari sautéed with lemon and wine sauce

Seashell pasta with shrimp, sea scallops, and pea pods in a garden fresh tomato and basil sauce

Capesante con Pesto e Crema 12.95

Spaghetti ai Frutti di Mare 23.50

le insalate::

Farfalle due Salmoni 19.95

Seared sea scallops in a pesto cream sauce with roasted red peppers

Joe’s Salad 11.95

Romaine lettuce, endive, tomatoes, roasted red peppers, cucumbers, capers, walnuts, raisins, potatoes, mushrooms, artichoke hearts, avocado, mozzarella, and Parmigiano-Reggiano

Insalata ai Frutti di Mare 16.95

Fresh steamed calamari, mussels, and clams; served with shrimp over salad greens tossed with a citrus vinaigrette

pastasciutta:: Rigatoni al Filo di Fumo 14.95

Rigatoni in pomodoro sauce with pancetta, fresh mozzarella, and fresh basil; served with pecorino cheese

Tortellini alla Panna 15.95

Tortellini in cream sauce with fresh mushrooms, pancetta, sweet peas, and Parmigiano-Reggiano

Conchiglie alla Sarda 15.95

Seashell pasta in tomato-cream sauce with groomed sausage, peas, and pecorino cheese

Spaghetti with calamari, mussels, clams, and sea scallops in a marinara sauce Bowtie pasta with Norwegian smoked salmon from the North Pacific and dill in a light tomato-cream sauce

secondi piatti:: Eggplant alla Parmigiana 16.95

Roasted eggplant layered with mozzarella and pomodoro sauce; baked with pecorino cheese

Polletto con Salsiccia alla Cacciatora 20.95

Quartered chicken and Italian sausage baked with tomatoes, peppers, onions, and mushrooms

Petti di Pollo Marinato alla Griglia 15.95

Grilled chicken breast marinated in a special blend of herbs and spices and served with vegetables

Saltimbocca alla Parmigiana 26.95

Veal saltimbocca and prosciutto di Parma with pomodoro sauce, baked with mozzarella and served with cottage fries

Whitefish al Limone e Capperi 21.95

Lake Superior whitefish baked with capers in a lemon and wine sauce; served with vegetables www.diningout.com

167

167

TORALI ITALIAN-STEAK

Magnificent Mile:: Gold Coast

toralichicago.com

160 East Pearson Street Chicago, IL 60611 PH: 312.573.5160 Breakfast Daily: 5:30am-12pm Lunch Daily: 11am-3pm Dinner: Sunday-Thursday 5-10pm Friday and Saturday 5-11pm Reservations Accepted Locally Sourced/Seasonal Lounge Atmosphere Valet Parking Available Family Friendly/Kids’ Menu Available Large Parties Private Dining Up To 40

Torali Italian-Steak, an Italian concept located on the 12th floor of the RitzCarlton Chicago, is modern in approach and Italian in spirit featuring a contemporary and curated chef-driven menu. Menu highlights include fresh pastas made in-house daily, prime and dry-aged meats, wild fish and seafood, and celebrated Italian classics with an elevated twist. The Old World-inspired beverage program at the adjacent Torali Bar features both local and authentic Italian spirits and original cocktails, innovative housemade infusions, limoncello, beer, and wine to complement the dining experience. Venture past Torali Bar to the Rooftop at Torali for light, shareable plates, and breathtaking views of the city. The Café, open all day, offers a sophisticated yet relaxed atmosphere, boasting specialty coffee from La Colombe, fresh squeezed juices, gourmet sandwiches, and decadent desserts and pastries. For a private affair, Torali houses two private dining spaces. Perfect for hosting large groups, the Ventoso Room can accommodate 15-30 guests. Intimate dining experiences can be had in the Levante Room, which comfortably seats 16 guests.

sample menu selections breakfast:: Brûléed Grapefruit

Orange zest and rum-infused sugar

Poached Eggs

Pancetta, polenta cake, Grana Padano, pesto, asparagus, hollandaise, and Parmesan-Reggiano hash browns

Sicilian Scramble

Eggplant, peppers, onions, olives, mascarpone, Parmesan, cherry tomato sauce, and basil pesto

Torali Toast

Brioche, mascarpone, macerated strawberries, and balsamic reduction

lunch:: ‘Nduja Artisans Salame House pickles and crostini

Crab Louie

Jumbo lump crab, bibb lettuce, cucumber, radish, asaparagus, avocado, tomato, and hardboiled egg

168

168

www.diningout.com

Conchiglie

Peas, pancetta, Taleggio, and black pepper

Torali Burger

Bone-In Rib-Eye

Steaks are hand-cut, prime and aged; finished with house “sale” and extra virgin olive oil

Balsamic onions, mortadella, fontina, and Calabrian chili aïoli

Cavatelli

Polenta Fries

Linguine

dinner::

desserts::

Burrata

Meyer Lemon Tart

Taleggio fonduta

Peaches, hazelnuts, and saffron

Bruschetta of the Day Chef’s daily selection

Tomato Salad

Tomatoes, arugula, honey, and ricotta salata

Slagel Farms Crispy Cornish Hen

Roasted mushrooms, pearl onion, and Marsala jus

Asparagus, prosciutto, and apricot Littleneck clams, ‘nduja, and lemon

Dehydrated citrus meringue, whipped ricotta sherbet, and basil

Mascarpone Cheesecake

Strawberries and rhubarb sorbetto

Raspberry Mousse

Dark chocolate custard and bitter almond gelato

Peach

Roasted peaches, blueberry jam, and thyme streusel

TORTOISE SUPPER CLUB

River North

tortoisesupperclub.com Facebook and Twitter: @tortoiseclub Instagram: @TortoiseSupperClub

350 North State Street Chicago, IL 60654

Tortoise Supper Club is a family-owned metropolitan supper club serving steaks, chops, and seafood in the heart of River North. Founded by husband-wife team Keene and Megan Addington in 2012, Tortoise Supper Club offers guests a quintessential dining experience rooted in gracious hospitality, authentic comfort food, and a proper craft cocktail program all in a relaxed setting. Here, you will find refined American classics—all made from scratch and prepared with the highest quality local ingredients. Drawing inspiration from 1959 Chicago—when the “three-martini lunch” was the best way to do business—Tortoise Supper Club recreates this iconic era with an approachable and welcoming atmosphere. The space itself is adorned with personal art and artifacts from the Addington family archives, including a 1919 Steinway Grand Piano that once belonged to Keene’s grandmother. The vintage piano sits center stage where live Sinatra-style jazz plays every Friday and Saturday evening. When it comes to community outreach, this Chicago haunt is all for it. Every month, the supper club creates a custom cocktail where $3 of every cocktail sold benefits a local nonprofit organization. So come let Tortoise Supper Club be the backdrop for your business meeting, ladies’ lunch, special celebratory dinner, private event, or happy hour. You’ll find the soul of the city in every sight, sound, and bite of delicious food.

PH: 312.755.1700 Monday-Thursday 11:30am-9:30pm Friday 11:30am-10:30pm Saturday 5-10:30pm Sunday 5-9pm Reservations Accepted Patio Dining Available Notable Spirits/Classic Craft Cocktails Live Jazz on Friday 7:30-11:30pm; Saturday 8:30-Midnight Family-Owned Valet Parking Available Happy Hour/Weekly Specials Private Dining Bar Scene/Lounge Atmosphere Neighborly Atmosphere Pre-Theater Dining Takeout Dress: Smart Casual

sample menu selections appetizers:: Grilled Octopus 21.95

Farro tabbouleh, crunchy edamame, and house harissa

Relish Tray 14.95

Prime Rib Sandwich 16.95

Chicago 250 Prime Rib, Jarlsberg cheese, bourbon barrel onions, horseradish pimento cheese, and rosemary au jus

fresh seafood::

Marinated olives, soppressata and mozzarella, pimento cheese, and pretzel toast; served with bread and butter pickles, pickled golden beets, and housemade mixed nuts

Chilean Sea Bass (GF) 47.95

Buttermilk “Shore Lunch” Calamari 14.95

Asparagus, fennel, fava, orecchiette, and Calabrian-lemon butter

Peppadew and cherry peppers, garlic butter, and hazelnut romesco

soups and salads:: French Onion Gratinée 9.95 Provolone, Jarlsberg, and croutons

Smoked Trout Caesar 10.95 Parmesan and garlic croutons

Kale and Quinoa (GF) 16.95

Port cherries, candied pumpkin seeds, and goat cheese; served with white balsamic vinaigrette

sandwiches:: TSC Cheeseburger 15.95

Aged cheddar, pickle, TSC sauce, and rosemary frites; served on a potato bun

Tortoise Club Sandwich 15.95

Applewood-smoked bacon, egg, avocado, and free-range chicken

Sautéed watercress and ginger, coconut rice, and shrimp ragoût

Pan-Seared Jumbo Shrimp 28.95 Whitefish 24.95

Almond herb-crusted, beurre blanc, cauliflower, yellow raisins, and orzo

Cedar Planked Skuna Bay Salmon (GF) 28.95 Grilled asparagus, lemon, and olive oil

Stuffed Walleye 35.95

Shrimp and crayfish stuffed, asparagus, and crayfish sauce

steak and chops:: 12oz New York Strip Steak (GF) 38.95 Peppercorn-crusted and au poivre sauce

Steak Frites 28.95

Grilled onions and bourbon barrel-aged Worcestershire

45 Day-Aged Bone-in Rib Eye 59.95 Bone marrow butter and crispy onions

Double Cut Lamb Chops (GF) 39.95

Housemade mint jelly, goat cheese, and eggplant cannelloni

www.diningout.com

169

169

As implied by the name, Yolk alludes to a trendier concept in diner breakfasts; pushing the creative envelope and brightly updating classic items—specifically omelettes. Yolk’s interior juxtaposes the traditional diner space, typically with red-backed booths and white-formica’d tables, with egg-themed yellow walls and sleek, modern lines. This delightfully colorful haute-diner interior features a granite bar and flaxen-colored wooden chairs with blue-clothed backs. The exposed, lively kitchen keeps up with the buzz of patrons and helps maintain the energetic tempo of the restaurant. The quaint, cozy booths at Yolk are a riff on diner originals with soaring tiled backs, offering another spot for couples to gather and chat on lazy weekend mornings with a cup of joe.

Not forgetting the food—the main reason crowds gather at Yolk—early and late-morning diners are welcome to anything from breakfast classics to lunchtime salads, sandwiches, and burgers. Specialties include the Irish Benny—an English muffin, grilled corned beef hash, and sautéed tomato topped with two poached eggs and homemade hollandaise sauce; and the Cajun Shroom Scrambler—a grilled portobello mushroom stuffed with scrambled eggs and lightly seasoned red peppers, green onions, cilantro, and zucchini. Come lunch, you can craft your own burger or dive into a Yolk creation—including the Guiltless Garden Burger, the Melt Down tuna salad on toast, or the mouthwatering Dublin Pot Roast Sandwich, smothered in rich mushroom Cabernet sauce and served on sourdough bread.

Dishing up breakfast all day (and lunch, if that’s your craving), it’s rare when these South Loop, River North, Streeterville, West Loop, Lakeview, Lincoln Park, Bucktown, and Wicker Park darlings have down time. Isn’t it time you made Yolk a regular indulgence?

170

170

www.diningout.com

YOLK

River North::Streeterville::South Loop::West Loop::Lakeview::Lincoln Park::Wicker Park::Bucktown

eatyolk.com Follow on Facebook and Instgram: @EatYolk EMAIL: info@eatyolk.com PH: 855.EAT.YOLK

South Loop 1120 South Michigan Avenue

sample menu selections

yolk specialties:: Breakfast Mac & Cheese 13.00

Mac & cheese loaded with ham and bacon; topped with a panko-Parmesan crust and a sunnyside-up egg

Yolk Crêpes 9.50

Topped with powdered sugar and served with a side of whipped butter and warm maple syrup; add fresh strawberries, blueberries, blackberries, sautéed peaches, cinnamon-apples, bananas, chocolate chips, raisins, craisins, pecans, or walnuts for 2.99

Banana-Blue Crunch Cakes 12.50

Multigrain batter mixed with almond granola and blueberries; topped with bananas and honey

Pot Roast Sandwich 13.50

Slow-roasted, tender pot roast in natural au jus topped with melty Swiss cheese and served on sourdough bread

Patty Melt 13.50

An 8oz chargrilled hamburger patty with American cheese, grilled onions, and a side of Thousand Island dressing; served on grilled rye

Citrus Blast 13.50

Mixed greens topped with grilled chicken, apples, avocado, pecans, raisins, Mandarin oranges, dried cranberries, and bleu cheese crumbles; served with mango-Chardonnay vinaigrette

Good Morning Burger 13.50

8oz chargrilled beef burger with bacon and American cheese; topped with a fried egg

Pot Roast Benedict 14

English muffin, pot roast, and two poached eggs; topped with housemade hollandaise

Benedict Caprese 13.50

English muffin, fresh mozzarella, grilled tomatoes, and pesto; topped with poached eggs and housemade hollandaise

Chicken ‘n’ Waffles 12.50

Bacon waffle with a crispy fried boneless chicken breast and sausage gravy; served with a side of warm maple syrup. Add a fried egg for 75¢

River North 747 North Wells Street Streeterville 355 East Ohio Street (Corner of Grand and McClurg) West Loop 500 West Madison Street Lakeview 501 West Diversey Parkway Marina City 340 North State Street

Kale Scrambler 11.50

Wicker Park 1819 West Division Street

Countryside Skillet 14

Test Kitchen Bucktown 1767 North Milwaukee Avenue

Sautéed kale, caramelized onions, tomatoes, and goat cheese A sizzling combination of diced red potatoes, bacon, ham, sausage, mushrooms, onions, and green peppers; topped with Jack and cheddar cheeses, and two eggs any style; served with a side of country sausage gravy

Yolk Berry Bliss 11

Housemade Greek yogurt topped with fresh berries, almond granola, and clover honey; served with a fresh baked muffin

Chilaquiles Verde 11

add chorizo 1, add chicken 2.50, add steak 6 Housemade corn tortilla chips, salsa verde, avocado, Jack cheese, red onion, and crema; topped with two eggs any style

Lincoln Park 504 North Fremont (Coming Soon) Indianapolis—City Way 220 East South Street Indianapolis—IronWorks 2727 East 86th Street Indianapolis—Monument Circle 111 Monument Circle Fort Worth—Sundance Square 305 Main Street Dallas–One Arts Plaza 1722 Routh Street Dallas-Preston Center 8315 Westchester Drive Miami (Coming Soon) Boca Raton (Coming Soon) Monday-Friday 6am-3pm Saturday and Sunday 7am-3pm Breakfast/Brunch Spot Family-Friendly Takeout Available BYOB

www.diningout.com

171

171

VAPIANO

River North :: Downtown/Loop

us.vapiano.com River North: 58 East Ontario Street

Chicago, IL 60611 PH: 312.631.3656

Sunday-Thursday 11am-11pm Friday-Saturday 11am-Midnight

Loop: 44 South Wasbash Avenue

Chicago, IL 60603 PH: 312.384.1960

Sunday-Wednesday 11am-11pm Thursday-Saturday 11am-Midnight

With locations operating in The Loop and River North, the newest Vapiano, landing in Riverside Plaza, is the first of its kind for the European franchise. After a

Riverside Plaza:

day touring the breathtaking Willis Tower, venture down the block to the newest location and replenish

222 South Riverside Plaza Chicago, IL 60606 PH: 312.631.3336 Monday-Thursday 11am-9pm Friday Noon-9pm Saturday and Sunday Noon-8pm Award-Winning Notable Wine and Spirits Healthy Options/Kids’ Menu Corporate Meeting Space Takeout, Delivery, and Catering Signature Drinks/Late-Night Dining Live Music on Thursdays at the Riverside Location

with hearty Italian fare. The ordering process is a cake walk: walk up to one of the various kiosks, scroll through a selection of handmade pizzas, freshly prepared pastas, and antipasti, and make a selection with a simple tap of a finger. Once the pager sounds, food will be whisked to the table or guests can opt to pick it up straight from the chef. Alongside classic Italian fare, sparkling aperitifs and a well-rounded selection of wine and beer await. To sweeten the deal, the new outpost boasts all-day happy hour plus free appetizers after 4:30pm. Find refuge in the dining hall outfitted with long wooden tables or take to the patio to soak up sights of the stunning Chicago River. If you are looking to take their delicious fresh food home, order online at vapianotogo.com for pick-up and delivery!

Winner of Best Retail Global Expansion—Mapic Awards, 2015 Retail Technology Awards - Best Customer Experience—Reta Europe, 2016

sample menu selections antipasti:: Bruschetta Duo 7.95

Four roasted ciabatta bread slices and bruschetta mix; served with arugula, basil pesto, and Parmesan cheese

Piatto Antipasti 11.95

Air-dried Italian ham, Parmesan cheese, roasted vegetables, grilled mushrooms, green olives, Italian salami, homemade basil pesto, and fresh mozzarella

pasta:: All’Arrabbiata 10.95

White onions, sliced garlic, tomato sauce, and fresh chile

Pesto Rosso 11.95

Flavorful homemade pesto made from semi-dried tomatoes, cashews, and Parmesan, with pine nuts, cherry tomatoes, and ricotta salata

Cabonara Salmone 14.95

Salmon and onions in a cream sauce with fresh egg yolk, Parmesan cheese, and parsley

Granchi di Fiume 14.95

Crawfish and fresh vegetables in a creamy lobster sauce

172

172

www.diningout.com

Chicken Alfredo 12.95

Tender chicken breast, balsamic onions, cream sauce, egg yolk, and Parmesan cheese

Reef’N Beef 15.95

Beef filet, shrimp, white onions, fresh basil, carrots, zucchini, cherry tomatoes, and spring onions in lobster sauce; finished with brandy

insalata:: Cesare 9.95; add chicken breast for 3.50 Romaine lettuce, croutons, and Parmesan; recommended with the Cesare dressing

Reef’N Beef 14.95

Beef filet and shrimp on mixed leaf salad and grilled vegetables, cherry tomatoes, and green onions with Parmesan cheese; recommended with arugulamustard dressing

Strawberry Spinach 11.95

Baby spinach and fresh strawberries with goat cheese, red onions, and pine nuts; recommended with raspberry-maple dressing

Arancio e Finocchio 13.95

Fennel with arugula, Parmesan, orange wedges, and glazed shrimp; tastes best wtih spicy citrus dressing, fresh and crunchy; vegan on request

risotto:: Al Funghi 14.45

Fresh oyster and button mushrooms, onions, cream, white wine, rosemary, and parsley

Pomodoro e Scampi 16.95

White wine in tomato sauce, topped off with homemade basil pesto and cherry tomatoes

pizza:: Verdure 11.95

Homemade roasted vegetables and fresh zucchini, bell pepper, eggplant, and mushrooms on tomato sauce and mozzarella

Caprese 12.95

Basil, fresh tomatoes, fresh mozzarella, and homemade tomato sauce

Rucola 12.95

Arugula and Parmesan on tomato sauce and mozzarella

Pepperoni 12.95

Pepperoni on tomato sauce and mozzarella

Prosciutto 12.95

Air-dried Italian ham and Parmesan on tomato sauce and mozzarella

BBQ Chicken 14.95

Marinated chicken breast, barbecue-tomato sauce, red onions, bruschetta mix, cilantro, and smoked Gouda cheese

Frontier

NORTHSIDE/WESTSIDE :: 174 Arami

141 The Goddess and Grocer

175 Artango Bar & Steakhouse

185 Mable’s Table

176 Batter & Berries

186 Nookies

177 Bodega Sur

187 Presidio

178 Casati’s Pizza Vino

188 Roots

179 Club Lucky

190 Riccardo Enoteca

182 Enso Sushi & Bar

191 Riccardo Trattoria

180 Folklore/Tango Sur

192 RYUU Asian BBQ

183 Frontier

193 Son of a Butcher/WHISK

184 Geja’s Cafe

170 Yolk

ARAMI

West Town::Ukrainian Village

aramichicago.com

1829 West Chicago Avenue Chicago, IL 60622 PH: 312.243.1535 Sunday-Thursday 5-9:30pm Friday and Saturday 5-10:30pm Reservations Recommended; Walk-Ins Welcome Award-Winning Catering/Delivery/Takeout Available Family-Friendly Fixed-Price Menu Available Healthy Options/Gluten-Free Options Extensive Sake and Cocktail Program Notable Beer, Spirits, and Wine Lists Private Dining Available

Retreat to West Town’s urban oasis, Arami, for classic and progressive sushi and other thoughtful Japanese fare. Chefs de Cuisine Nelson Vinansaca and Joseph Fontelera focus on clean, innovative, and subtle flavors using high-quality, traditional ingredients and forward-thinking techniques. Try the springy Tako (Spanish octopus) charred on the robata grill or the spicy Hokkaido scallop wrapped with marinated zuke salmon. For the sushi and sashimi connoisseurs feeling spontaneous or the seasoned patrons seeking a personalized spread, Arami offers the traditional Japanese chef-coursed dining experience: Omakase. The interior evokes a garden-like atmosphere with bamboo-oak tabletops, a vaulted skylight, and an atrium dining room with foliage and wood paneling. Check out AramiChicago.com for dates for the Sushi Class: an hour demonstration which includes a hands-on (edible) maki and temaki instructional followed by a three-course prix fixe. Or get acquainted with Japanese beer and sake with one of Arami’s almost weekly drink specials.

Winner 2012, 2014, 2015, 2016, 2017—Bib Gourmand The 9 Best Japanese Restaurants in Chicago—Michelin Guide 2018

sample menu selections zensai:: Toro Tartare Bite 5

Minced fatty bluefin tuna, Asian pear, chive, caviar, and house special soy sauce

Uni Shooter 7

Sea urchin, wasabi tobiko, cucumber, ohba, and house special soy sauce

Tako Kani Salad 16

Octopus, King crab, shrimp, cucumber, yuzu, ponzu, and micro shiso

robata:: Buta Hara 7

Berkshire pork belly and Gochujang

Tomato 9

Heirloom tomato, shiso, Sherry-sweet soy, and sea salt

Tako-Wasa 8

Spanish octopus, ume-ponzu, and nama wasabi

174

174

www.diningout.com

special sashimi and nigiri:: Sake Garlic 9

Salmon, garlic, and vinegar

menrui:: Pipikaula Steak 24

Koji dry-aged domestic Wagyu short rib, shoyu mango, and poi

Zuke Maguro Gani 12

Spam-Bop 16

Hamachi Truffle 10

vegetarian maki::

Spicy Alaskan King crab wrapped with marinated tuna and gobo Yellowtail, mushroom, truffle oil, and kaiware

special maki:: Unagi Spicy Maguro 18

Berkshire pork belly terrine, butter lettuce, kimchi, popped sorghum, Koshihikari rice, and teriyaki

two-piece nigiri/six-piece maki

Nasu 4; 7

Eggplant and peanut-red miso dressing

Fresh water eel, spicy tuna, cucumber, sweet soy, and negi

Asparagus 4;7

Soft Shell Crab and Spicy Kani 20

Nira 4;7

Soft shell crab, spicy King crab, satsumaimo, oshinko, and sweet soy

Ebi Tempura Zuke Sake 19

Shrimp tempura, marinated salmon, miso dressing, and ikura

Sweet soy and red pickled ginger Garlic chive, vegan lemon mayo, and pickled pear

Eringi 4;7

King oyster mushroom and garlic vinegar

ARTANGO BAR & STEAKHOUSE

Lincoln Square

artangosteakhouse.com

4767 North Lincoln Avenue Chicago, IL 60625 PH: 872.208.7441 Open Daily: Monday-Thursday 5-11pm Friday 5pm-1am Saturday 10am-1am Sunday 10am-10pm Reservations Recommended

Travel back in time to when Argentina was all about the nightlife—and the good life—with Artango Bar & Steakhouse, a genuine Argentine restaurant in the heart of Lincoln Square. The live music, stiff drinks, tango salons, and authentic fare elevate Artango from “just another steakhouse” to a “trip south of the border,” with signature dishes like a chef’s choice Ceviche Tasting Menu, empanada selection, and Prime Spiral-Cut Rib-Eye. And the drinks list is about as genuine as it gets: Prohibition era-inspired cocktails hold court alongside rare wines from Europe and, of course, Argentina. Dishes are meant for sharing and fostering camaraderie, as is typical for an Argentine restaurant, and fun is meant to be had at this Chicago destination.

Weekend Brunch Signature Drinks Live Entertainment Patio Dining Available Late-Night Dining Available Family-Friendly Dancing Catering Available Healthy Options Bar Scene Vegetarian-Friendly Large Groups Welcome Kid’s Menu Pricing Specials Notable Wine List Lounge Atmosphere

sample menu selections entradas:: Trio de Ceviche 21

Chef’s choice ceviche tasting; served with homemade yucca and plantain chips

Carpaccio de Cordero 15

Thinly-sliced spice-rubbed lamb loin, grilled orange, apple-citris vinaigrette

Ceviche Nikkei 12

Ahi tuna, avocado, and huacatay sauce; served with homemade yucca and plantain chips

Ensalada Verde 12

Lettuce, radish, cucumber, zucchini, hearts of palm, quail egg, avocado, cuminjalapeño vinaigrette

Empanadas 1 order 4; 3 orders 11; 5 orders 15

Beef, corn and cheese, caprese, and the special of the day; served with chimichurri rice

Langostinos 18

Grilled prawns marinated in ajì-adobo, ajì amarillo, arugula-radish garnish

Pulpo A La Parilla 15

Grilled octopus, whipped purple potato, garlic chips, radish, chili oil, and calamansi balsam

de nuestra parrilla:: served with classic, green, red chimichurri, and fried potatoes

Asado de Tira 37

Entraña 37

10oz center-cut skirt steak

Ojo de Bife 44

12oz heart of rib-eye

Bife de Lomo 38 10oz filet mignon

Para Compartir 1 53; serves 2 people

A steak flight tasting of cap of rib-eye, NY strip, and butterflied sirloin

Asado Argentina 49; serves 2 people

Traditonal selection of flank steak, slow-grilled short ribs, morcilla, and chorizo

platos principales:: Quinoa Risotto 21

Risotto-style quinoa, portobello mushrooms, Manchego cheese, seasonal veggies, and herb oil

Pollo al Parilla 21

Grilled Amish half chicken infused with fine herbs, chimichurri, and fingerling potato

Cordero Patagónico 29

Grilled lamb loin, seasonal veggies, and quinoa with a sheep yogurt-mint sauce

Paella del Sur 1-2 people 35; 3-4 people 61

Prawns, scallops, market fish, calamari, shrimp, and saffron rice

Pescado Del Dia 29

Grilled market fish, seasonal veggies, capers, and lemon-herb butter

Slow-grilled short ribs

www.diningout.com

175

175

BATTER & BERRIES

Lincoln Park

batterandberries.com Instagram: @BatterandBerries Twitter: @BatternBerries Facebook:BatterandBerries

2748 North Lincoln Avenue Chicago, IL 60614 PH: 773.248.7710 Open Daily 8am-3pm Reservations Not Accepted Breakfast BYOB Coffee and/or Tea Specialties Daily Specials Kids’ Menu Gift Certificates Weekend Brunch Serving La Colombe Home of the Famous French Toast Flights

Chef Ken Polk

You had “batter” believe that Batter & Berries is the ultimate breakfast, lunch, and brunch spot. This Lincoln Park morning destination has been earning rave reviews since opening its doors in 2012. An upbeat and friendly breakfast environment, this family-run restaurant wants all its guests to leave with positive energy and a full belly. Guests keep coming back to dine on breakfast classics like the French Toast Flight of blueberry, strawberry, lemon, and caramel toasts, as well as the Cluck-n-Gaufre (Chicken and Waffles), or the epic Benedicts. Because they don’t set any limits on the menu, each dish has its own special Batter & Berries twist, and the staff is always happy to make recommendations so your meal can be the freshest and best possible. It’s the perfect spot for large bites or to bring out-of-town guests for a lingering weekend feast. And, you just might run into celebrity fans like Taraji P. Henson and Terrence Howard from “Empire.” In the end, the friendly staff hope you leave feeling like the beginning of your day was well spent.

Best Breakfast—Chicago Reader - 2017 Top 20 Chicken & Waffles—Travel & Leisure - 2016 Food Paradise—Travel Channel - 2018

sample menu selections french toast::

specialties::

all French toasts are made with locally baked brioche and come with B&B maple butter

La Colombe Brisket Hash 12

Lemon French Toast 10.50

Fresh squeezed lemon batter, lemon zest, sumac, and candied walnuts

Caramel French Toast 10.50

Caramel batter, candied walnuts, and caramel sauce

French Toast Flight 11.50; ask about the Super Flight

You dont have to choose! A sample of the strawberry, blueberry, lemon, and caramel French toasts

waffles and breakfast specialties:: Cluck-N-Gaufre (Goof) 13.50

Sweet potato waffle, stuffed with bits of fried chicken; topped with a buttermilkherb fried chicken breast and nutmeg hot sauce

Caramel Apple Belgique 10.50

Apple batter, cinnamon and spice caramelized Granny Smith apples, and cinnamon sugar

Banana-Walnut Belgique 11.50

Fresh banana and walnut batter, caramelized bananas, and vanilla-rum sauce

“We’re Moving On Up” Executive 15.50

7oz Linz Heritage Angus rib-eye steak, grilled onions and mushrooms, and Love Cork Screw “We’re Moving On Up” Cabernet sauce; with two eggs cooked to order and B&B cheese-crusted hash browns

Cluck & Gravy 13.50; Subsitute sausage for portabella for $1 176

176

Handmade (with love) buttermilk and herb biscuits, B&B housemade chicken sausage, and an egg cooked your way www.diningout.com

“Louisiane” brisket, caramelized onion, cheddar-hash browns, and a fried egg with maple-Dijon sauce

Spinach Omelet 11

Sautéed spinach with mushrooms, spinach, and a sundried purée stuffed with Asiago cheese

Bella Hash 10.50

Balsamic-roasted portabella, zucchini, yellow squash, and red onions over brown sugar and sage-sweet potato and maple-Dijon sauce

sandwiches:: all are served with herbed fries except delilah’s 8000th

Delilah’s-8,000 Tequila Chicken Sandwich 12.50

Ancho-lime grilled breast, tomato, cheddar, pickled red onion, and Delilah’s 8,000th Tequila barbecue sauce on pan Italiano served with plantain chips

All Nighter Cider Pulled Pork Sandwich 12.50

12-hour cider braised pork shoulder, B&B pickle chips, and red slaw served with a pretzel roll

Grown-Up Grilled Cheese & Tomato 10

Triple decker cheddar, Jack, smoked Gouda, and American cheeses, and caramelized onion on grilled pan Italiano with crushed tomato relish

Peppered Angus Steak Burger 11.50

7oz cracked pepper-rubbed Linz Heritage Angus burger, cheddar, pepper jam, and fried onion on brioche

BODEGA SUR

Wrigleyville/Lakeview

bodegasurchicago.com

3755 North Southport Avenue Chicago, IL 60613

Dimly lit and charming, Bodega Sur embraces the culture and cuisine of Argentina. Mere steps away from sister concepts Tango Sur and El Mercado, Bodega Sur brings even

PH: 773.904.8656 Sunday 9am-10pm Tuesday-Thursday 11am-10:30pm Friday and Saturday 9am-Close

more Argentine culture to the Lakeview neighborhood. The multi-layered concept wears many hats—a

Reservations Accepted

retail shop stocked with South American wines; a bistro offering lunch and dinner every day of the week;

Award-Winning Bar Scene/Lounge Atmosphere Live Music Late-Night Dining Patio Dining Breakfast & Weekend Brunch Vegetarian-Friendly Family-Friendly/Kids’ Menu Notable Wine, Beer, and Spirits Signature Drinks Retail Wine Shop On-Site

and a cafe with a full bar offering up coffee in the morning and crafted cocktails in the evening. The bistro serves up a number of plates ranging in size. For small bites, try the Berenjena en Escabeche, a traditional dish from Argentina with marinated eggplant, pickled with garlic and roasted bell peppers. Empanadas are a specialty, with options like chicken, spinach, corn, ham and cheese, or sweet beef. Looking to go all out? Bodega Sur offers a big plate of various grilled meats (short ribs, tenderloin, flap meat, chorizo) next to an herbaceous chimichurri sauce. Immerse yourself in Argentine culture with a visit to Bodega Sur. Don’t forget to grab a bottle of wine on your way out!

sample menu selections brunch:: Classico 9

Two eggs, sausage, bacon, quinoa/potato hash browns, and toast

Omelette 12

Three egg omelette with chicken, spinach, sundried tomatoes, and feta cheese; served with a hint of tomatillo sauce and quinoa/potato hash

Open Face Sandwich Trio 11

Three open-faced sandwiches on toasted rye bread: lemon, basil, goat cheese, roasted cherry tomatoes, and smoked prosciutto; avocado, bacon, fried egg, and chipotle mayo; chive/dill cream cheese, cucumber, and smoked salmon

Breakfast Flatbread 12

A breakfast pizza topped with a basil-cream sauce, crumbled chicken chorizo, mozzarella, and baked sunnyside up eggs

Chilaquiles 12

Tortilla chips drenched in a tomatillo salsa and served with eggs; add steak $4

Chicken and Waffle 14

Belgian pearl sugar waffle topped with a pankocrusted chicken breast and smoked, cane-sugarrubbed bacon; accompanied with maple syrup

Burrito Mañero 12

Breakfast burrito in a whole wheat-honey tortilla: veggie option: egg, spinach, mushroom, Swiss cheese, onion, avocado, and black beans; meat option: scrambled chicken chorizo and egg, cheese, and black beans; served with quinoa/ potato hash

Granola 8

Housemade almond-cranberry granola, fresh fruit, and vanilla yogurt

Lomito Sandwich (an Argentine classic) 14 Tenderloin sandwich topped with lettuce, tomato, onion, salsa golf, and Swiss cheese; add egg $16

Choripan Sandwich 11

Homemade Argentine sausage sandwich; topped with lettuce, tomato, onion, and chimichurri; add egg 13

Ensalada de Pollo 12

A Western-style grilled chicken salad with mixed greens, tomato, corn, black beans, tortilla chips, and avocado; topped with chipotle dressing

dinner:: Empanada 2.50

Exclusive and delicious Argentine empanadas; choice of beef, chicken, ham and cheese, corn, spinach, eggplant, or sweet beef

Costillitas 12

Braised oven-roasted pork riblets accompanied by a spicy honey-chimichurri dipping sauce

Carpaccio 14

Prime cut beef tenderloin with stone ground mustard-chimichurri, Spanish capers, and arugula and fennel salad; tossed with lemon and garlic

Tabla Gaucha 40

An assortment of grilled meats (short ribs, tenderloin, flap meat, and chorizo); served with a chimichurri trio and Ensalada Bodega

Pescado al Límon 32

2lb roasted whole barramundi fish seasoned with a mild spice rub and lemon; served with grilled vegetables

Pasta 15

Spinach ravioli sautéed with mushrooms, asparagus, Parmesan cheese, and chili pepper flakes; other sauce options available upon request

El Vegetariano 12

Grilled zucchini, yellow squash, onion, and green and red peppers; sandwich topped with Swiss cheese and tomatillo-cilantro aïoli

Ensalada de Vegetales 14

Grilled yellow squash, zucchini, red and green peppers, portobello mushrooms, asparagus, and red onion; marinated in garlic and spices; served over mixed greens and topped with Bulgarian feta

house specials:: Camarones Saltados 12

Shrimp sautéed in a white wine, tomato, spinach, and clam broth

www.diningout.com

177

177

CASATI’S PIZZA VINO

Lincoln Park

cpvino.com

444 West Fullerton Parkway Chicago, IL 60614 PH: 773.857.1237 Monday-Friday 4-11pm Saturday and Sunday 4-midnight (Bar is open until 2am) Reservations Accepted Bar Scene Catering Roman-Style Pinsa Private Dining: 10-50 Corporate Meeting Space Weekend Brunch Happy Hour Healthy Options Special Dietary Options Locally Seasonal Late-Night Dining

Stefano Casati has introduced a new modern Italian kitchen with a respect for tradition. Fresh from the streets of Rome, Casati’s is the first restaurant in Chicago to specialize in Pinsa, a new style of pizza. Imported from the motherland, this lighter crust is made with 80-percent water and crafted with a secret blend of rice, wheat, and soy flours. This Roman-styled Pinsa yields a thin, crispy, and bubbly pizza, garnished with traditional toppings. Beyond Pinsa, Casati’s reflects the healthy side of authentic Italian cuisine. With the expertise of Michelin-lauded Executive Chef Christian Fantoni, the menu features a variety of 60 different dishes ranging from pastas, salad, steak, and fish, which can be paired with over 55 wines. The bar features small bites inspired from the restaurant menu with happy hour prices all day. Casati’s is the new destination in Lincoln Park. The future is PINSA!

sample menu selections antipasti:: Cold Cuts 15

Prosciutto, soppressata, ‘nduja, heirloom tomato, and mixed olives

Burrata & Pesche 14

Bufalo milk burratina, grilled Michigan peaches, mint, Tuscan olive oil

Giudiaca 11

Crispy artichokes, Parmesan, fine herbs, and Calabrese pepper aïoli

Gran Fritto 14

Calamari, shrimp, bass, zucchini, bell peppers, carrots, and onion

Ancient Grains 9

Farro and quinoa salad, cherry tomato, avocado, cucumber, bell peppers, and basil pesto

Broiled hanger steak, local corn, asparagus, salsa verde, and Calabrese pepper

Prosciutto e Arugula 15

Tonno 26

Tomato and mozzarella

Casati’s Bianca 17

White sauce, truffle shaving, mozzarella, and Parmesan

La Bona 15

Pear, Gorgonzola, walnuts, and balsamic glaze

primi:: Scott’s Cappellacci 19

insalate::

Carbonara 14

Hand-crafted lobter ravioli, shrimp ragoût, fennel, lobster broth, micro basil, and lemon zest

add chicken $5; shrimp $6; steak $9

Spaghetti, pecorino, pancetta, egg yolk, black pepper, and chives

Rucola 9

Linguine 17

Wild baby arugula, raspberry vinaigrette, red onion, fresh raspberries, pine nuts, and crumbled goat cheese

Linguine pasta, Manila clams, roasted garlic, spicy salami, white wine sauce, parsley, and mollica

Gnocchi 14

Four cheese-stuffed potato dumplings, and creamy Gorgonzola sauce 178

178

www.diningout.com

Ragliata 24

pizza di pinsa::

Cozze & Vongole 12

Steamed mussels and clams, garlic, and tomato broth

ciccia & pesce::

Grilled ahi tuna, Sicilian tapenade, cherry tomato, olives, capers, and herb oil

cocktails:: Mule For Your Health 12

Vodka, organic green tea syrup, mint, lime, and ginger beer

Nancy’s Luna 12

Campari, orange juice, and Blue Moon

Black Manhattan 12

Bourbon, Averna, and mole bitters

CLUB LUCKY

Wicker Park/Bucktown

clubluckychicago.com

1824 West Wabansia Avenue Chicago, IL 60622 PH: 773.227.2300 Delivery: 773.772.8800

Built in the style of a 1940s supper club and cocktail lounge, Club Lucky is a casual Italian neighborhood restaurant with generous portions and an authentic touch. Brick walls, formica tables, and oversized Naugahyde booths provide a genuine design element

Lunch: Monday-Friday 11:30am-4:30pm

to complement grandmother’s recipes on the menu. The signature homemade pastas are a highlight,

Dinner: Monday-Thursday 4:30-10pm Friday and Saturday 4:30-11pm Sunday 3:30-10pm

vegetarian antipasti changes daily, hand-cut steaks and fresh fish are staples, and all sauces and

Cocktail Lounge is Open Later Every Evening

stuffed pastas are made on-site. Desserts are all homemade as well, with the Chocolate Layered Cake

Reservations Accepted Online Reservations at ClubLuckyChicago.com

and Tiramisù being the most popular. Each recipe is made with “a little bit of love,” the owner says. The cocktail lounge boasts signature martinis, with the Club’s “Always Lucky” voted Chicago’s Best. Serving lunch Monday through Friday makes Club Lucky a great midday getaway. Club Lucky also has large and small private dining room options that fit all your event needs.

Recommended—Michelin Guide Neighborhood Gem—OpenTable/Diners’ Choice Award Featured on The Producers of “Check, Please! Presents Crain’s Readers’ Top Spots for Business Lunch” —Back to Back Winner of the Official Wicker Park/Bucktown Chamber Cocktail Challenge

Private Party Room Unique Cocktail Lounge/Bar Scene Killer Martinis/Signature Drinks Special Dietary Options Available Family-Friendly/Takeout/Delivery Available Seasonal Patio Dining Valet Parking Available

sample menu selections appetizers and salads::

pasta entrées:: gluten-free and whole wheat pastas available

house special entrées::

Fried Calamari

Fettuccine Alfredo

Chicken Vesuvio

Capellini Siciliana

Eggplant Parmesan

Meat and Cheese Board

Rigatoni with Veal Meatballs

Grilled Pork Chops

Club Lucky Salad

Seafood Fettuccine

Fresh Salmon Vesuvio

Served with spicy sauce

Grilled Calamari

Served with lemon-vegetable vinaigrette

Vegetarian Antipasti

A selection of regional and seasonal favorites A selection of artisan cheeses and traditional dried Italian meats and salamis Carrots, celery, tomatoes, Genoa salami, Bermuda onion, fontinella cheese, Sicilian olives, roasted peppers, pepperoncini, and romaine lettuce with Club Lucky dressing

String Bean Salad

Green beans, tomato, Bermuda onion, cucumber, blue cheese, and house vinaigrette

Traditional with cream and Parmesan; also available with chicken With eggplant, sweet peppers, olives, and capers in a savory red sauce Baked with escarole, fresh mozzarella, and marinara Bay scallops and rock shrimp in a light tomato-basil cream sauce

Fettuccine de Campo

Grilled chicken, asparagus, roasted tomato, garlic, and olive oil

Homemade Lasagna

Noodles layered with ricotta, spinach, mozzarella, and tomato sauce

A Club Lucky favorite with roasted potatoes, peas, white wine, and garlic Layers of thinly-sliced eggplant baked with provolone and tomato sauce Two 8oz chops topped with onions, mushrooms, pepperoncini, and roasted potatoes With roasted potatoes, peas, white wine, and garlic

Mediterranean Tilapia

Fresh tilapia broiled with Italian spices; served with white beans, shrimp, escarole, and cherry tomatoes

Double-Cut Lamb Chop

Broiled with lemon and oregano; served with sautéed spinach and roasted potatoes

Shrimp Scampi

With cherry tomatoes, garlic, white wine, and fresh herb butter over sautéed spinach or fettuccine

chef’s specials:: changes daily using seasonal and local ingredients

www.diningout.com

179

179

Carnivores with a craving for grilled meat can flock to Tango Sur, an Argentinean dining destination in Wrigleyville, or to the much-loved Folklore in Wicker Park. Also, a few doors down from of Tango Sur, recently opened Bodega Sur crafts small plates in an enticing bistro environment. Flavorful meats and a festive atmosphere make these Argentine restaurants a carnivorous treat. For those unfamiliar with Argentine cuisine, preparation focuses on the cut; skirt steaks are crisp, savory and plentiful, as are the filet mignons or sirloin cuts. In addition to the many grilled beef options, the expansive menus feature an array of chef specials like delicious empanadas, seasonal seafood, pastas, and salads. These bustling neighborhood hotspots feature vibrant Argentine music and a candlelight glow. Tango Sur has been delighting diners in Lakeview for over 17 years with its cozy atmosphere and BYOB policy. During the warmer months, opt for dining on the restaurant’s airy, street-side patio area—perfect for toasting to warm nights, chilled wine, and fine food. Next door, Bodega Sur is serving up absolutely gorgeous Argentine fare for lunch, dinner, and even weekend brunch. Sandwiches, small bites, grilled steaks, and wine in a relaxed environment make this playful take on a “bodega,” a must-try destination. Their sister restaurant, Folklore, located on the bustling Division Street in Wicker Park, serves Argentine favorites and also wine and craft cocktails, including pisco sours, mojitos, and caipirinhas from the fully stocked bar. Every night of the week boasts specials, so be sure to catch nibbles and sips after work or on a leisurely outing with friends and family. Among the prime entrées at Folklore are the Herb Roasted Lamb and the All-Natural Rib-Eye—perfect pairs for a meaty Malbec and a sweet chaser.

180

180

www.diningout.com

Wicker Park :: Lakeview/Wrigleyville

FOLKLORE/TANGO SUR

FOLKLORE folklorechicago.com

2100 West Division Street Chicago, IL 60622 PH: 773.292.1600

Open Daily Monday-Thursday 5-11:30pm Friday 5pm-1am Saturday 3pm-1am Sunday Noon-11:30pm

sample menu selections

Reservations Accepted

TANGO SUR tangosur.net

folklore::

tango sur::

wicker park

lakeview

Empanadas 3

Jamón Crudo con Palmito y Salsa Golf 11

Antipasto 10

Provoleta 11

Open Daily Monday-Thursday 5-10:30pm Friday and Saturday 5-11:30pm Sunday Noon-11pm

Matambre 12

Berenjena en Escabeche 12

BODEGA SUR bodegasurchicago.com

Argentine turnover with choice of beef, chicken, ham and cheese, or spinach and cheese Argentine white cheese, salami, prosciutto, olives, and mortadella Argentine specialty—veal rolled and cooked with vegetables, served cold

Mollejas 9

Beef sweetbread with tomato and onion salad

Ensalada Balsamico 9

Spinach salad tossed in balsamic vinegar

Tomate con Huevo 9

Wedged tomatoes and hard-boiled eggs, onions, olives, and oregano; tossed with olive oil and vinegar

Canelones 19

Spinach and cheese or meat filling

Tortellini 16

Choice of Argentine tomato sauce, meat sauce, or white wine cream sauce

Milanesa Napolitana 20

Beef breaded, then topped with baked ham, mozzarella, and tomato sauce; served with potato and salad

Asado de Tira 23

Short ribs cooked on the grill; served with a salad

Pechuga de Pollo 17

Grilled chicken breast accompanied by vegetables; served with chimichurri sauce

Bife de Chorizo 25

Boneless strip steak, cooked on the grill; served with a salad

Medio Pollo al Limón 18

Grilled half chicken marinated with white wine-limón sauce; served with Vesuvio potatoes and salad

Costilla de Cordero 30

Herb-rubbed roasted lamb shank served with mashed potatoes and red wine ragoût

Bife Vesuvio 30

Grilled prime steak, sliced and filled with spinach, mar del plata cheese, and garlic; served in a white wine sauce with Argentine-style potatoes

Angosto Organico 29

All natural, hormone-free boneless strip steak from Nebraska grilled and served with sautéed onions and tomatoes

Prosciutto served with hearts of palm; accompanied by Argentine golf sauce Argentine provolone cheese cooked on the grill with olive oil and roasted peppers Oven-baked eggplant layered with spinach, provolone, Parmesan, and ricotta cheeses; served with a delicious tomato cream sauce

Ensalada Paisana 11

Homemade mozzarella sautéed with spinach, roasted red peppers, garlic, and olive oil

Noqui 16

Potato dumplings with a choice of Argentine tomato sauce or white wine cream sauce

Ravioli 16

Choice of meat or spinach filling; served in Argentine tomato sauce or white wine sauce

Milanesa a Caballo 20

3763 North Southport Avenue Chicago, IL 60613 PH: 773.477.5466 FAX: 773.477.6950

3755 North Southport Avenue Chicago, IL 60613 PH: 773.904-8656

Reservations Requested Late-Night Dining Live Music/Entertainment Notable Beer and Wine List Specialty Cocktails Patio Dining Available Family-Friendly

Beef, breaded and topped with two fried eggs

Catering/Takeout Available

Entrana 25

Private Room Available (Tango Sur Only)

Outer skirt steak, cooked on the grill and served with a salad

BYOB (Tango Sur Only)

Vacìo 23

Flap meat cooked on the grill; served with salad and Vesuvio potatoes

Churrasco 24

12oz sirloin steak cooked on the grill and served with a salad

Pork Chop 25

12oz grilled pork chop topped with shiitake mushrooms and Marsala wine sauce; accompanied by sautéed vegetables

Pez market price

Chilean salmon oven-baked then sautéed with mango juice on top and accompanied by mashed potatoes

El Filet 29

Range-grown filet mignon cooked on the grill, then topped with a red onion-wine sauce and accompanied by spinach mashed potatoes

Beef Angosto 29

Strip steak cooked on the grill; served with salad

Para Dos 41

Grilled short ribs, flap meat sausage, beef sweetbread, and black sausage

www.diningout.com

181

181

ENSO SUSHI & BAR

Wicker Park/Bucktown

ensochicago.com

1613 North Damen Avenue Chicago, IL 60647 PH: 773.878.8998 Lunch: Daily Noon-4pm Dinner: Tuesday-Saturday 4-11pm Sunday and Monday 4-10pm Reservations Accepted Online at ensochicago.com Takeout Available Delivery via GrubHub and UberEats Late-Night Dining Full Bar Locally-Sourced/Seasonal Good for Large Groups Craft Cocktails Create Your Own Sushi Roll Private Dining/Catering Available

Meaning “circle” in Japanese, Enso Sushi & Bar aims to take its guests on a fullcircle culinary journey, satisfying each diner’s heart, mind, and body through the palate. Unlike many a sushi destination, Enso is about the holistic experience of dining—a journey that connects ingredients, chefs, and guests. When guests walk into Enso’s trendy environs, they’re greeted like family, encouraged to sit, relax, and relish its sushi mastery. From the first sip of sake through the final wasabi-laced bite of nigiri, a meal at Enso delivers a sense of well-being and community. That deep-rooted connection extends to the environment, as the culinary team strives to showcase ingredients that are both high-quality and sustainable. This speaks to the restaurant’s unfailing ethos and community commitment: to serve unparalleled sushi, sashimi, and Asian fare with passion, pride, and a love of the Earth.

sample menu selections starters:: Ceviche

signature inspirational lunch:: maki:: Prix Fixe 15

Fat Bastard

Lobster tempura, shrimp, cilantro, cucumber, bacon, and spicy mayo

Tuna, yellowtail, salmon, ponzu, avocado, serrano peppers, and cilantro Roasted pork belly and sweet chile dipping sauce

High Five Omakase

Spicy tuna, cream cheese, serrano pepper, super white tuna, spicy mayo, and soy paper

Kimchi Soup

Under Dog

homestyle steamed buns:: Crispy Soft Shell Crab

Tuna, scallions, and cucumber topped with yellowtail, tobiko, wasabi mayo, and Fresno peppers

ramen and entrées:: Duck Breast and Savory Shoyu Ramen

Pulled Pork

Light soy chicken dashi broth, seared duck breast, cabbage, bean sprouts, mushroom, fish cake, scallions, and soft-poached egg.

Roasted Pork Belly

Miso pork broth, farmers’ varieties, soft-poached egg, serrano, togarashi, and chile oil

Home-style pickled vegetables and Sriracha aïoli Cilantro, pineapple, onions, and Korean chile paste (Gochujang) Home-style pickled vegetables and home-style smoky grill sauce

182

Rising Sun

Chef’s selected team of five stylish nigiri creations Moderately spiced kimchi, bean sprouts, and pork belly

182

Crouching Tiger Hidden Goddess

www.diningout.com

Pork Belly and Spicy Miso Ramen

Pork Belly and Kimchee Fried Rice

Sauté with chashu demi-glace and fried garlic; topped with sunnyside egg

Includes a choice of starter, a maki, and an entrée

Sushi Set 14

Served with miso soup and salad Ichi Set: one maki selection and four piece nigiri selection Ni Set: two maki selection San Set: seven piece chef’s selections sashimi plate

craft cocktails:: Cosmic Style

Vodka, orange liqueur, cranberry splash, orange citrus, fresh lemon juice, and lemon zest

Life Gives Lemons

Vodka, orange liqueur and citrus, simple syrup, fresh lemon juice and lemon zest; served in a sugar-rimmed glass

Pretty Woman

Spiced rum, St. Germain, cinnamon-plum tea syrup, fresh lime juice, and orange citrus

FRONTIER

Wicker Park::West Town

thefrontierchicago.com

1072 North Milwaukee Avenue Chicago, IL 60642 PH: 773.772.4322 Dinner: Monday-Wednesday 4pm-Midnight Thursday-Saturday 4pm-2am Sunday 4-10pm

Opened in 2011, everything about this unique restaurant pays homage to the American frontier. Warm and inviting, Frontier’s rustic, lodge-like touches are enough to make any pioneer stop and stay a while. The menu is its own adventure, with seasonal plates reflecting local ingredients—especially big game meats. Family-style dishes offer the chance to share items you may not have tried before—like Smoked Wagyu Beef Back Ribs. But the bulk of Frontier’s business is “Whole Smoked Animal Service,” which varies from off-site catering events to in-house events called “Animal Parties.” Think whole smoked pig, boar, or alligator, or large cuts like the popular goat, boar, Wagyu with a goat leg, Wagyu beef short loin, and a boar shoulder. The fully cooked proteins are presented and carved

Brunch: Saturday and Sunday 10am-3pm; Kitchen Reopens for Dinner at 4pm Reservations Accepted; Walk-Ins Welcome Bar Scene/Lounge Atmosphere/Beer Garden Chef’s Table Catering/Takeout Available Large Parties/Private Dining Available Happy Hour Family-Friendly Notable Beer List/Signature Drinks Weekend Brunch Available Valet Parking Available

tableside with a variety of signature sides.

sample menu selections snacks and salads::

Water Buffalo Burger 16

Peppadew Pepper Skewers 9 Bacon, goat cheese, and dates

Double water buffalo patties, cheddar, bacon and onion jam, LTO, fried jalapeño peppers, barbecue sauce, and french fries

Wild Boar Sliders (2) 13

Ahi Tuna Sandwich 14

Ground Texas boar, cheddar, bacon, barbecue sauce, kohlrabi, and apple slaw

Jerk Iberico Ribs 17

Pickled cabbage and barbecue

meat and seafood:: Smoked Wagyu Beef Back Ribs 23

Dry rub, Carolina barbecue, kohlrabi, and coleslaw

Antelope Cheesesteak 16

Shaved antelope, peppers, mushroom, red wineonion jam, provolone, hoagie, and french fries

Lamb Burger 15

Cucumber-dill yogurt, provolone, harissa aïoli, arugula, and french fries

Blackened tuna, spicy fried shallots, sprouts, wasabi mayo, sourdough, and french fries

brunch:: Beignets 5

whole animal:: Farm-Raised Pig 550

Serves 12-15 people with four sides included; preorder three day minimum

Wild Boar 600

Serves 12-15 people with four sides included; preorder five day minimum

Goat 575

Powdered sugar and rum-apple sauce

Serves 12-15 people with four sides included; preorder five day minimum

Bacon Flight 12

Alligator market price

Harvest Hash 13

Frontier Select Trio 400+

Lamb bacon, Frontier Berkshire bacon, and beef bacon Market vegetables, goat cheese, potatoes, pepita salsa, and sunnyside-up egg

Wagyu Sirloin Steak and Eggs 18 Hashbrowns, scrambled eggs, and chimichurri sauce

Serves 12-15 people with five sides included; preorder five day minimum Choose three, choice of Goat Leg, Lamb Leg, Beef Shank, Short Rib, Wagyu Beef Short Loin, Salmon Filet, Boar Shoulder; serves 10-16 people with four sides included; pre-order five day minimum

Biscuit Sandwich 14

Cheddar and leek biscuit, smoked ham, jalapeño jam, tomato, and fries

www.diningout.com

183

183

GEJA’S CAFE

Lincoln Park

gejascafe.com

340 West Armitage Avenue Chicago, IL 60614 PH: 773.281.9101 Dinner: Monday-Thursday 5-10pm Friday and Saturday 5-11pm Sunday 4-9:30pm

For over 50 years, Geja’s Cafe’s old world fondue dining has been a favorite indulgence for Chicagoans and visitors alike. Operating as Chicago’s first wine bar, Geja’s Cafe has touted a variety of fine wines from around the world—complemented by live Classical and Flamenco guitar music—since its inception in 1965. In 1971, this popular spot introduced its claim to fame: fondue.

Reservations Highly Recommended

For a taste of this classic, opt for the ever popular Premier Fondue Dinner. This decadent four course meal

Award-Winning Notable Cheese Selection Live Music Large Parties Fondue Dinner Notable Wine List Private Dining: Over Fifty Valet Parking

begins with a Swiss Gruyère cheese fondue appetizer, served with assorted bread, grapes, and apples accompanied by a crisp green salad. Entrées consist of your choice of Lobster Tail, Beef Tenderloin, Gulf Shrimp, Sea Scallops, or a Chicken Breast which guests can cook up tableside in a sizzling soybean oil or broth. Finishing the experience, skewer up a few squares of pound cake, puffed marshmallows, or assorted fruits and dip them in a cauldron of bubbling Belgian chocolate. Simply put, memorable evenings are had at Geja’s Cafe.

sample menu selections cheese of the world::

Geja’s premier fondue dinners::

Sharp cheeses: Iowa maytag blue, Canadian black diamond, and Wisconsin aged cheddar Robust cheeses: French brie, Swiss Gruyère, and Wisconsin herb goat Delicate cheeses: French groumandaise, Dutch edam, and Italian bel paese

Includes the famous cheese fondue, Geja’s salad, a choice of meat and seafood combinations with assorted fresh vegetables, eight gourmet dipping sauces, flaming chocolate dessert fondue, and freshly brewed coffee

Cheese Flight

Aged beef tenderloin, lobster tail, jumbo gulf shrimp, Atlantic sea scallops, and boneless chicken breast

Your choice of three cheeses from the world of cheeses selections served with pretzel bread, apples, grapes, Marcona almonds, fig jam, and quince purée

Gourmet Board

Your choice of three cheeses from the world of cheeses selections served with Toscana salami, aged chorizo, smoked Landjaeger, pretzel bread, Marcona almonds, stone-ground mustard, green peppercorn Dijon mustard, fig jam, and quince purée

Cheese Fondue

184

The Connoisseur

Aged beef tenderloin, jumbo gulf shrimp, and succulent lobster tail

The International

Aged beef tenderloin, jumbo gulf shrimp, and tender boneless chicken breast

Deluxe Seafood

Plump Atlantic sea scallops, jumbo gulf shrimp, and delicate lobster tail

Imported Gruyère blended with white wine, Kirsch cherry brandy, and spices; for dipping: red and golden apple wedges, sweet grapes, and assorted breads, plus a Geja’s salad

Beef Tenderloin and Lobster

Flaming Chocolate Fondue

Aged beef tenderloin and gulf shrimp

Imported Belgium chocolate flamed with orange liqueur and served with strawberries, apples, banana, pineapple, cherries, pound cake, graham cracker crumbs, and marshmallows for roasting; served with Geja’s coffee

184

Prince Geja’s Combination

www.diningout.com

Aged beef tenderloin and Australian lobster tail

Beef Tenderloin and Jumbo Shrimp Vegetarian Delight

Tofu, broccoli, zucchini, bell pepper, carrots, mushrooms, potatoes, and onion rings

MABLE’S TABLE

Bucktown

mablestable.com

1655 West Cortland Street Chicago, IL 60622 PH: 773.904.7433

With a tagline of “Come as guests, leave as family,” the spirit of Mable’s Table lies with hospitality. Mable’s Table is inspired by owner and chef Anthony Reyes’ mother and her love for entertaining guests by way of cooking. “Some folks collect spoons, thimbles, or stamps, my mother collected hungry hearts,” says Chef Reyes. This nostalgia for home cooking is woven into the fabric of the restaurant, with exposed brick and a cottage-esque atmosphere, and of course, comfort food. Mable herself tastes the food to confirm it is up to her standards—both her influence and presence is strong in the kitchen. The menu at Mable’s Table has a little something for everybody: a raw bar of oysters and shrimp, salads and veggies, in-house butchered steaks chargrilled to order, and Mae’s Famous Meatballs for dinner. Stop in and you may even catch Mable greeting you at the door. With home-style cooking and a warm atmosphere, guests can truly feel at home at Mable’s Table.

Lunch: Monday-Friday 11:30am-3pm Dinner: Tuesday-Saturday 4:30-11pm Sunday and Monday 4:30-10pm Weekend Brunch: Saturday and Sunday 10:30am-3pm Reservations Accepted Award-Winning Bar Scene/Happy Hour Notable Wine/Spirits/Beer Patio Dining Takeout/Delivery/Catering Private Dining up to 50 Weekend Brunch Locally Sourced/Seasonal Vegetarian-Friendly Family-Friendly/Kids’ Menu

sample menu selections lunch::

dinner::

butcher paper::

Caprese 12

Coastal Oysters 3 per;

daily specials

Bufala mozzarella, basil, aged balsamic, extra virgin olive oil; add crispy eggplant 6

PLT 12

Portabella, arugula, tomato, five spice barbecue, and Jarlsberg; served with fries, coleslaw, and a dill pickle

Albo Cheesesteak 14

Rib-eye, caramelized onions, and American cheese; served with fries, coleslaw, and a dill pickle

Mae’s Famous Meatball Salad 14 Adele’s Sunday salad

Chop Chop 9;14

Peppercorn mignonette

Mussels & Frites 14

Apple bacon, Gorgonzola, and Stella brodo

Wednesday-Porchetta

Filet 29; 37

Friday-Catch of the Day

Pine nuts, Grana, and lemon picholine 7oz or 10oz

16oz Delmonico Rib-Eye 32 Grilled or Cajun-style

Whole Lemon Rosemary Brick Chicken 27 (Please allow 30 minute cook time)

Baby Back BBQ Pork Ribs half 17; full 26

Iceberg Wedge 9

Black trumpet-truffle butter

Smoked Salmon 15 Pastrami-style

Tuesday-Mae’s Meatloaf

Zucchini Carpaccio 10

Seasonal greens and vegetable medley; add chicken, smoked or grilled salmon, shrimp, or steak Apple bacon, bourbon-bleu, and hard-boiled egg; add chicken, smoked or grilled salmon, shrimp, or steak

Monday-1/2-Price Bottles of Wine

Truffle Risotto 22

Thursday-Prime Rib Saturday-Surf & Turf Sunday-Crab Cakes

a shred off the ol’ block:: Mae’s macaroni & cheese recipe served five ways

Traditional Four Cheese Blend 10

Firecracker Tuna “Med Rare” 28

Cheeseburger, Jalapeño, and Caramelized Onion 13

Farm Fresh Vegetable Plate 18

Smoked Bacon & Sweet Pea Carbonara 14

Kimchi and veggie fried rice

Dungeness Crab Truffle Mac 18

www.diningout.com

185

185

NOOKIES

Edgewater::Lincoln Park::Lakeview::Old Town

nookieschicago.com

Nookies Edgewater 1100 West Bryn Mawr Avenue PH: 773.516.4188

Nookies Lincoln Park 2114 North Halsted Street PH: 773.327.1400

Nookies Lakeview 3334 North Halsted Street PH: 773.248.9888

Classic combinations shine at this traditional neighborhood eatery focused on providing simple yet quality homestyle food, all at an affordable price. Boasting

Nookies Old Town 1746 North Wells Street

four locations in Chicago—including the original in Old Town, Lincoln Park, Lakeview, and Edgewater—

PH: 312.337.2454

Owner Peter Alexopoulos sums it up: “You don’t have to dress up to come eat with us. Throw on the

Open at 7am Daily Breakfast and Lunch Menus Available All Day Dinner: Daily 4-10pm Reservations Accepted Except on Saturdays and Sundays Full Bar/Takeout Available Corporate Meeting Space/Private Dining Available Family-Friendly/Kids’ Menu Available Locally Sourced/Seasonal Parking Available

Nookies’ intention is to create an alternative homelike environment with fresh, unpretentious food. first thing in the drawer and stumble in for brunch.” While their famous brunch has been the focus since the restaurant’s inception in 1971 and is served all day, the menu also features sandwiches, salads, and nostalgic dinner favorites, all of which are made wholly in-house. Expanded dinner offerings and seasonal menu items can be found at the newer locations in Lakeview and Edgewater. Per Chef Christopher Holderman’s design, these items are a balanced melding of comfort food, classic fare, and chef-driven seasonal offerings—just what you’re looking for in a spot soon to become your home away from home. The Edgewater location also offers a full bar with craft cocktails, Bloody Marys, and an extensive single malt, mimosa, wine, and beer list.

sample menu selections breakfast/lunch:: Gluten-Free Pancakes 9.99

Made with buttermilk, rice, and corn flours

Paris Benedict 16.49

dinner::

The Unrepentant Carnivore 17.99

Halloumi Caprese 11.99

Shrimp and Grits 16.99

Six lightly blackened shrimp sautéed with tomato, green onion, and succotash; served over cheddar grits

Beef Tenderloin Sandwich 16.49

Grilled chunks of filet mignon topped with grilled onions and peppers, mozzarella cheese, and chipotle aïoli on a French roll

Pulled Pork Sandwich 12.99

Slow-braised pork shoulder in a chipotle-cranberry barbecue sauce on a brioche bun; served with hand-cut coleslaw and cottage fries

186

Spicy Mexican sausage with tomatoes, onions, jalapeños, and a blend of cheddar and pepperJack; topped with salsa verde and served with hash browns and toast

Grilled brioche topped with Gruyère cheese, cherrywood-smoked bacon, grilled fresh asparagus, truffle-chive cream, and roasted red potatoes Two eggs, hashbrowns cooked with ham and sausage, a layer of smoked brisket hash, and a full order of cherrywood-smoked bacon; all topped with au poivre sauce

186

Chorizo Omelette 14.99

www.diningout.com

all entrees are served with a choice of two sides Grilled halloumi cheese, tomatoes, and basil; drizzled with maple-grain mustard vinaigrette; served with pita bread

Spinach & Feta Dip 7.99

Rigatoni Navarro 14.99

Pasta tossed with spinach, tomatoes, and corn in a roasted poblano-cream sauce

The Beyond Burger 13.99

Vegan and gluten-free, high-protein patty on a whole wheat bun, that eats like real meat; try it, you won’t believe it!

Smoked Chicken Quesadilla 14.99

Maplewood-smoked chicken, roasted red peppercream, caramelized onions, and blend of cheddar and pepper Jack, tomato tortilla, and chipotle aïoli

from the bar::

Fresh spinach and dill blended with Greek feta cheese; served with fresh veggies and toasted baguette

Nookies Bloody Mary 9

Filet Mignon Tips 19.99

Rye Manhattan 10

Tilapia Almondine 17.99

Mango-rita 10

Marinated and grilled filet mignon; served with sautéed mushrooms, bell peppers, and onions Crusted with crushed almonds, smoked paprika, and basil; served with a roasted red pepper-cream sauce

Pot Roast 19.49

Their famous staple is braised for six hours in port wine pan gravy; no knife needed!

Featuring ZingZang Bloody Mary mix and a white cheddar cheese curd garnish Made with Bulleit rye, sweet vermouth, bitters, and a cherry garnish With Jose Cuervo, Triple Sec, and real mango purée

PRESIDIO

Bucktown

presidiochicago.com

Inspired by the culinary philosophies and traditions of Northern California, Presidio introduces a taste of the Bay Area to Chicago. With craft cocktails and highquality eats, this hybrid cocktail lounge/restaurant pushes the envelope without the noted pretense.

Paying homage to the cuisine of the Golden State, Executive Chef Nicole Bayani delivers a seasonal menu with approachability in mind. The Beef and Broccoli, with mushroom conserva, whipped nori potato, bordelaise, and sesame is balanced with the Presidio Double Burger stacked with two patties and a special sauce, which can be enjoyed late night. Pioneering the cocktail scene, Presidio produces an imaginative list of cocktails from the Jamaican-rum filled Zombie to the Wisconsin Old Fashioned with Bonded Brandy. For brunching needs, stopping in on Sunday is a must. Elevated morning offerings include Breakfast Burrata and savory Buttermilk Biscuits smothered in sofrito pork gravy. With a full cocktail menu of brunch worthy-sips, indulging is necessary. Morning, noon, or night—let Presidio become your

1749 North Damen Avenue Chicago, IL 60647 PH: 773.697.3315 Dinner: Monday-Thursay 5:30pm-Midnight Friday 5:30pm-2am Saturday 6pm-2am Sunday Brunch/Lunch: 11am-2:30pm Reservations Accepted via Reserve.com Bar Scene/Lounge Atmosphere Notable Spirits/Notable Wine List Signature Drinks Locally-Sourced/Seasonal Late Night Dining Takeout/Delivery Available Large Parties/Private Events Up To Fifty Sunday Brunch

new favorite neighborhood haunt.

sample menu selections snacks::

fish and shellfish::

seasonal::

Marcona Almonds 5

Ruby Red Trout 23

Burrata 13

Bread Service 7

Stone Bass 26

Roasted Carrots 9

Steak Tartare 14

Mussels 17

Butter Lettuce 13

vegetables and sides::

meat and poultry::

Heirloom Tomatoes 12

Mesquite smoke and rosemary Fermented black bean butter, smoked tomato butter, and sesame polenta bread Black garlic aïoli, Parmesan, cornichon, cured egg yolk, and house chips

Truffle Fries 8

Fine herbs, Parmesan, ketchup, and malt vinegar aïoli

Tomato, olive, fennel, mint, and crispy artichokes Potato confit, chorizo, corn, gai lan, buttermilk-clam broth, and dill Coconut curry, pickled jalapeño, togarashi, and plantains

Beef and Broccoli 26

Bistro filet, mushroom conserva, whipped nori potato, bordelaise, and sesame

Pickled sultana, toasted pepita, honey, and toast Chipotle barbecue, whipped avocado, lime crema, and cashew Radish, seaweed nut crunch, red onion, orange, and carrot-ginger dressing Cucumber, plum, basil, fried bread, and buttermilk vinaigrette

dessert::

Statler Chicken 24

Chocolate Brownie Cake 8

Berkshire Pork Shank 23

Buttermilk-Crème Fraîche Panna Cotta 8

pasta::

Braised shank, collard greens, warm bean salad, Johnny cake, and pork jus

Pappardelle 17

Presidio Double Burger 16

**Menu Changes Frequently to Reflect Seasonality of Produce

Cauliflower 10

Honey vinaigrette, pine nuts, golden raisins, and mint pistou

Melted leeks, bacon, baby kale, peas, and Parmesan

Dirty farro, spinach, green bean, sun-dried tomato, hazelnut pesto, and spiced date

Two grilled patties, grilled onion, cheese, house pickles, and special sauce; Kennebec wedge fries

Cranberry, graham cracker crumble, and coffee ice cream Strawberry-rhubarb jam and honey tuile

Cavatelli 17

Housemade ricotta pasta; choice of Italian sausage or mushroom www.diningout.com

187

187

Landing over seven years ago in West Town, Roots Handmade Pizza has sliced its own pathway through Chicago’s fervent pizza culture with its introduction of Quad Cities-style pies. Resonating with pizza lovers far and wide, a second location of Roots made its debut in Lincoln Square back in 2015 while two more locations are on the horizon: one in Piper’s Alley and the other near the Roosevelt stop off the redline. But what is a Quad City-style pie? It all starts with that malty crust. The hand-tossed, malt-infused crust lends itself to a sweet and nutty flavor. This tender and chewy pizza base is ladled with Roots’ secret pizza sauce, loaded with local toppings—including sausage, handmade in-house—and finished with a generous blanket of cheese on top. But at Roots, there is much more than just mouthwatering ‘za. This neighborhood joint tickles tastebuds with oozing, housemade Mozzarella Sticks, crisp salads topped with the likes of crispy pepperoni and prosciutto strips, and foldover sandwiches stuffed to the brim with Quad Cities mozzarella cheese blend, salami, and bacon, and baked in a pizza oven. This relaxed-pizzeria welcomes diners of all ages. Bring the whole family as kiddos can peruse through a menu filled with corn dogs and mac and cheese. Adult tastes can be satisfied thanks to an all Midwestern beer list, 100 plus brews deep, which can easily be paired with a pie. To go completely local, take a sip of the exclusive house beer, brewed from Two Brothers Brewing Company. Come learn why this pizza has made the crust, er cut, with a visit to Roots.

“Roots Handmade Pizza in Chicago is one of the only ambassadors to take the style out of the Quad Cities, Greg Mohr built his Chicago pizza empire on his own nostalgia. The masses followed.”

—Thrillist “With two Roots locations already spreading the Quad Cities gospel, and more locations on the horizon, this hyper-regional pizza style may finally be getting its big break.”—Travel + Leisure “Roots is putting out some great pizzas and I’d be surprised if Quad Cities natives who live in Chicago still feel the need to bring back stacks of half-baked pizzas every time they visit home.”—Serious Eats 188

188

www.diningout.com

ROOTS

West Town:: Lincoln Square:: Old Town:: South Loop

rootspizza.com West Town

1924 West Chicago Avenue Chicago, IL 60622 PH: 773.645.4949

Sunday-Wednesay 11am-Midnight Thursday and Friday 11am-2am Saturday 11am-3am

Lincoln Square

2200 West Lawrence Avenue Chicago, IL 60625

sample menu selections

appetizers:: Mozzarella Sticks 11

Five of their award-winning mozzarella sticks, made completely from scratch, including housemade fresh mozzarella and garlic-herbed breadcrumbs; served with marinara on the side

Garlic Monkey Bread 9

Doughy & buttery garlic monkey bread served with Quad Cities garlic-Parmesan sauce and pizza sauce for dipping

Fresh, Never Frozen Calamari 13

Marinated in Parmesan and herbs, lightly breaded and flash fried; served plain with marinara, buffalo-style, or with their signature giardiniera-garlic sauce

salads:: Greek-Ish Salad 11

Chopped romaine and red leaf lettuce tossed with mixed olives, roasted red peppers, crunchy pita, cucumbers, red onions, pepperoncini, and Greek dressing. Toasted pine nuts, feta cheese, and a hint of fresh mint top it off. Try it with grilled gyro sausage +4

Goat Cheese & Baby Beets Salad 12

Bibb lettuce topped with pistachios, sliced pears, goat cheese, and roasted yellow and red baby beets; drizzled with honey-lemon vinaigrette

Tomato, Avocado, and Mozzarella Salad 12.50 Mighty Vine tomatoes, diced avocado, roasted corn, and housemade fresh mozzarella cheese tossed with sunflower seeds and cilantro vinaigrette; served on a bed of chopped romaine and red leaf lettuce

pastas:: Sunday Night Lasagna 15

Fresh pasta layered with Parmesan, béchamel, and a secret blend of four whipped cheeses; topped with choice of sauce

foldovers and sandwiches:: Served with seasoned curly fries, housemade potato chips and dip, or sweet potato tots; substitute for broccoli with garlic butter for +1

The Rock Island Arsenal 11

Specially-seasoned Italian sausage patty, two award-winning and scratch-made mozzarella sticks, and marinara

Lock & Dam No. 15 12

Sunday-Thursday 11am-Midnight Friday and Saturday 11am-Midnight

Old Town (Coming Soon)

1610 North Wells Street Chicago, IL 60622

South Loop (Coming Soon)

776 South Dearborn Street Chicago, IL 60605 Reservations Accepted Award-Winning

Meatballs, Parmesan, béchamel, and marinara sauce; topped with provolone on French bread

Bar Scene

pizza-quad cities-style::

Notable Beer List

Happy Hour

12” or 16”

Catering/Takeout/Delivery

Taco 22;27

Family-Friendly/Kids’ Menu

A Quad Cities original: taco-seasoned housemade crumbled sausage with Roots pizza sauce, Quad Cities mozzarella blend, and cheddar cheese; topped with shredded lettuce, diced tomatoes, and tacoseasoned chips; served with taco sauce on the side

Charlie McKenna’s Lillie’s Q BBQ Pulled Pork Pizza 23;28

Award-winning pulled pork smoked at Lillie’s Q over peach wood for eight hours, Lillie’s Q Hot Smoky BBQ sauce, and Quad Cities mozzarella blend; topped with Lillie’s Q Carolina Dirt BBQ rub and a bit of coleslaw

Large Parties Late Night Dining Locally Sourced/Seasonal Vegetarian-Friendly Outdoor Dining: Patio

Brian Fisher’s Entente Korean Fried Chicken Pizza 27

Red pepper sauce, garlic purée, kimchi, Quad Cities mozzarella blend, smoked Gouda, crispy Korean fried chicken, scallions, sesame seeds, and cilantro

Rick Ortiz’s Antique Taco Chili Cheese Curd Pizza 22;27

sausages::

Chorizo chili, cheddar cheese curds, Chihuahua cheese, Quad Cities mozzarella blend, pickled jalapeños, pickled onions, avocado cream, tortilla strips, black olives, and scallions

Chicago-Style Dog 7

Ed Sura’s NoMI Bacon & Brussels Pizza 12;27

Classic: charbroiled Vienna beef on a steamed poppyseed bun topped with mustard, onion, tomatoes, relish, sport peppers, pickle, and celery salt

PH: 773.433.5959

Crispy bacon, roasted Brussels sprouts, roasted squash, goat cheese, roasted garlic purée, and crispy sage

Gyro Sausage 10

Charbroiled gyro sausage with feta cheese, marinated cucumbers, sundried tomato, and red pepper pesto; served on choice of a grilled pita or house-baked French bread

www.diningout.com

189

189

RICCARDO ENOTECA

Lincoln Park

riccardoenoteca.com

2116 North Clark Street Chicago, IL 60614 PH: 773.549.5010 Open Daily: Sunday-Thursday 5-10pm Friday and Saturday 5-11pm Bar Scene/Lounge Atmosphere Coal or Wood-Fired Oven Notable Cheese Selection Notable Wine List Valet Parking Available Pre and Post-Theater Dining Takeout Available

At Riccardo Enoteca, acclaimed Chef and Restaurateur Riccardo Michi gives Lincoln Park the gift of small plates and a wine bar. Across the street from Michi’s famed trattoria, Riccardo, the Enoteca boasts one thing its sister restaurant doesn’t: a wood-burning oven. Emphasizing grigliata, Italian-style grilled food and wood-fired pizzas, Riccardo Enoteca delivers an elevated take on approachable Italian fare. Guests can start by nibbling on charcuterie, cheese, and appetizers that round out the simple, finessed menu, before moving onto traditional northern Italian pizzas and secondi. Specials are offered most days, alongside soup, antipasti, fish, pasta, grilled meats, and dessert—many of which are ideal for sharing. The pizzas, called pizzaccia in reference to the focaccialike crust, offer diners a unique take on pizza in a city laden with predictable options. A prominent focus, the wine list features carefully sourced glass pours and bottle options from across the globe. Local beers also grace the pared-down beverage list, illustrating Michi’s New World vision for his most second venture.

And the final treat? Riccardo Enoteca’s beloved patio, perfect for when weather permits.

sample menu selections antipasti::

salads::

pizzacce::

Caprese 14

Romana 8

Margherita 14

Eggplant and Zucchini Parmigiana 12

Tri-Color 9

Fugazetta 16

Polpettine di Vitello 12

Rucoletta Insalata 12

Buffalo mozzarella, tomato, and basil Tomato, mozzarella, and Parmesan au gratin

Veal and ricotta meatballs in puttanesca sauce

Vitello Tonnato 9

Poached veal carpaccio in a tuna and caper sauce

Fava e Pecorino 14

Served warm with pecorino and truffle oil

Asparagus Milanese 14

Topped with fried eggs and Parmesan

Roasted Octopus Genovese 18 Red potatoes and pesto

Grilled Calamari 18

Salmoriglio sauce and tri-color salad

Chopped romaine, croutons, and Parmesan Arugula, radicchio, endive, and warm goat cheese Baby arugula salad with chopped artichokes, shaved Parmesan, and lemon dressing

wood-fired oven:: Lasagna Bolognese 18

Beef ragoût, besciamelle, and Parmesan

Veal Parmigiana 24

Stracchino, shiitake, arugula, prosciutto, and truffle oil

Chorizo 16

Spanish chorizo, tomato, oregano, and mozzarella

Vegetariana Pizzaccia 14

Pork Chop Emiliana 28

Ortolana 16

Breaded and pan-fried topped with prosciutto and fontina

Cod Fillet Milanese 20

Fish stew in a spicy tomato broth

Fettuccine ai Gamberoni 22

With prawns and zucchini in light pesto sauce

www.diningout.com

Modella 20

Tomato sauce, grilled vegetables, Scamorza, and provolone cheese

Cacciucco Livornese 26

190

Spicy sausage, braised onions, mozzarella, and provolone

Tomato, mozzarella, and Parmesan; au gratin

With fresh diced tomato, basil, and capers

190

Tomato, basil, and mozzarella

Mixed vegetables, tomato, and smoked mozzarella

RICCARDO TRATTORIA

Lincoln Park

riccardotrattoria.com

2119 North Clark Street Chicago, IL 60614

Owners Riccardo and Veronica Michi

Originally from Milan, Chef Riccardo Michi and his wife Veronica carry on their family’s Italian culinary tradition at Lincoln Park’s Riccardo Trattoria. Based on his mother’s recipes, Riccardo’s cuisine delivers some of the most traditional northern Italian fare in the city in an upscale trattoria environment. Wooden tables and Italian artwork dot the intimate space, hearkening back to Michi’s family’s own restaurant in Italy. The impressive menu features comforting dishes and fresh ingredients, showcased in dishes like the Veal Chop Milanese, Osso Buco, and Fish Stew “Viareggina,” plus a variety of handmade pastas paired with classic sauces. Or you can try one of the many weekly specials. Homemade desserts round out the menu, with their well-known Panna Cotta and Tiramisù topping the list. Both Zagat and the Michelin Guide have lauded Riccardo’s quality and character, and it’s no surprise. This trattoria on North Clark Street is a home away from home for many—with some of the best food Chicago has ever known.

PH: 773.549.0038 FAX: 773.549.0074 Open Daily Sunday-Thursday 5-10pm Friday and Saturday 5-11pm Reservations Requested Full Bar Exceptional Wine List—Only Italian Wines Member of the “Accademia della Cucina Italiana” Gluten-Free Options

Three Stars; “Riccardo is one truly great trattoria.”—Chicago Tribune, Phil Vettel Best Italian 2010-2017—Zagat Top Ten Restaurants—Zagat Three Stars; “Love at first bite”—Pat Bruno, Chicago Sun Times Bib Gourmand Recipient 2011-2017—Michelin Guide 2007 Eat Out Award Critic’s Pick: “The Tripe Florentine at Riccardo Trattoria”—TimeOut Chicago

sample menu selections antipasti:: Fava Beans 14

With shaved Pecorino-Romano and black truffle carpaccio

Burrata Tartufata con Prosciutto 18 Creamy mozzarella, Parma prosciutto, and truffle carpaccio

Honeycomb Tripe Florentine 10 Braised with vegetables, tomato, and Parmigiano-Reggiano

Baked Focaccina di Recco 18

With Robiola and stracchino cheeses, arugula, and prosciutto

zuppa and insalate:: Pasta e Fagioli 9

White cannellini bean soup with pasta

Arugula Salad 10

Arugula, shaved Parmesan, baby artichokes, and lemon vinaigrette

paste:: Orecchiette Cinghiale 18

Wild boar sausage ragoût, garlic rapini, and provolone

Bucatini Carbonara 18

With bacon, egg yolk, and pecorino cheese

Fettuccine Bolognese 18 With classic meat ragoût

Lobster and Crab Ravioli 24

In a creamy saffron sauce with scampi meat

Pappardelle Porcini all Boscaiola 24

Alpine porcini, garlic, touch of tomato, and white truffle cream sauce

Penne Scampi 28

With langoustine lobster and rock shrimp in an imperial tomato sauce

risotti:: Seas and Mountains 24

With porcini mushrooms, lobster, and scampi meat

Spiedine di Capesante e Gamberoni 24

Prawns and sea scallops wrapped in bacon, lobster bisque sauce, and baby spinach

carne:: Pork Tenderloin Maialino 22

Wrapped in bacon with Madeira wine sauce and risotto Parmesan

Galleto Arrosto al Limone 20

Roast cornish hen, lemon, and caper sauce

Filet Mignon “Tagliata” Ai Porcini 34

Roast filet mignon sliced au jus; topped with crispy Alpine porcini

Veal “Osso Buco” 38

pesce::

Braised with a tomato and vegetable sauce; served with saffron risotto

Peppered Yellowfin Tuna 24

Veal Chop Emiliana 44

Fish Stew “Viareggina” 27

Piccole Milanesi con Battuto di Pomodoro 24

Served rare with cannellini beans, arugula, grape tomatoes, and red onions Mixed seafood and shellfish in spicy tomato broth

Baccala alla Milanese 20

Breaded and pan-fried cod with arugula and tomato concasse

Grilled Octopus Genovese 18 Crushed potatoes and pesto sauce

14oz veal chop pounded and breaded; topped with fontina and prosciutto

Veal tenderloin breaded and pan-fried; served with heirloom tomato concasse

Roasted Veal Chop 42

Au jus with Tuscan fries or Milanese-style

Veal Scaloppa Parmigiana 26

Tomato sauce, mozzarella, and Parmesan au gratin www.diningout.com

191

191

RYUU ASIAN BBQ

Logan Square

ryuubbq.com

2766 North Milwaukee Avenue Chicago, IL 60647 PH: 773.661.1919 Dinner: Wednesday and Thursday 5-10pm Friday 5-11pm Saturday 3-11pm Sunday 3-10pm **Kitchen Closes 30 Minutes Prior To Closing Hours Reservations Accepted Takeout/Catering/Delivery Available Family-Friendly Notable Craft Beer/Craft Cocktails/ Wine/Japanese Whisky Good For Groups/Private Dining

This intriguing gem in Logan Square is owned and operated by a local Korean, Thai, and Laos family team. Together, they’ve previously owned and operated three successful Thai/sushi concepts in Chicago with a combined 50-plus years of experience between them. This insight and inspiration ultimately culminated in RYUU Asian BBQ+Sushi in Logan Square. A unique, fun, vibrant, entertaining, and elevated Koren barbecue/Thai/sushi concept, RYUU is helmed by none other than Anna Makmok Condon’s mother, Noy Sengsourichanh, alongside Sushi Chef David Condon. Anna, meanwhile, makes everyone feel welcome in the dining room, as if they’re entering a second home. So settle in for any of the housemade treats—Maguro Nigiri with truffle sauce, Salmon Nigiri with garlic butter, Black RYUU specialty maki, handmade RYUU Udon Noodles with Laotian broth, Kalbi, Bulgogi, or Barbecue Filet, to name just a few. All the Thai, Laotian, and Korean touches on the menu are directly inspired by family heritage, as are the unique beverage choices, including plentiful Japanese whisky, soju, Asian beers, craft cocktails, and world-class wines. RYUU is the perfect spot for sharing a meal with a crowd, too; bigger groups of up to 50 can be hosted in their semi-private dining space. But even if you come for a casual meal, you won’t be disappointed; this is definitely not your average pan-Asian restaurant.

sample menu selections appetizers:: Spicy Tuna Crispy Rice Nigiri 10.95 Penang Satay Chicken or Tofu Crispy Asian Taco 8

Pickled radish and carrot, lettuce, peanut-curry sauce, and cilantro

Peking Duck Bun Bao 7

ryuu asian table barbecue::

nigiri and sashimi special::

Spicy Pork Belly 15

Maguro Nigiri Topping 3.95

Meat Combo For Two 46.95

Salmon Nigiri Topping 3.95

Hamachi Nigiri Topping 3.95

Marinated with Gochujang, chile-sesame oil, soy, and honey

Pickled radish, carrot, and green onion

Bulgogi, flat iron, marinated chicken, and spicy pork belly

noodle and rice dishes::

Kalbi (Short Rib) 19.95

Sweet Asian pear soy sauce, sesame oil, and cilantro

Laotian Curry Noodles 11

Filet Mignon 19.95

Rice noodles with ground chicken simmered in coconut curry with fresh bean sprout, carrot, and lettuce

RYUU Poke Tuna Rice Bowl 13

Marinated spicy tuna with sesame-soy sauce, crispy garlic, carrot, beets, green onions, pickled radish, spicy mayo, and unagi sauce over marinated rice

RYUU Udon 12.95

Homemade udon noodles with Laotian-style clear pork short rib broth with Asian pork sausage, shredded chicken, cilantro, green onion, fried garlic, and white pepper

Garlic and sea salt

makimono:: Black RYUU 14.95

Sushi black rice, shrimp tempura, avocado, salmon, tuna, unagi, spicy mayo, and unagi sauce

Logan Square 14.95

Marinated crabmeat, cucumber, and avocado; topped with maguro, super white tuna, pickled ginger, green onions, sesame seeds, and balsamic-truffle sauce

Gold Coast 14.95

Fire-torched spicy ebi, mussels, kankama, and lime juice, and spicy mayo 192

192

www.diningout.com

Balsamic-truffle sauce, pickled ginger, green onions, and sesame seed Garlic-butter sauce, truffle sea salt, enoki mushroom, green onion, and sesame seed Jalapeño-soy reduction sauce

Salmon Blossom 3.95

Kanikama wrapped with salmon sashimi and torched; topped with spicy mayo, lime juice, and tobiko

Hamachi Blossom 3.95

Ponzu, jalapeño, Sriracha, lime juice, and cilantro

SON OF A BUTCHER/WHISK

Logan Square:: West Town/Ukrainian Village

whiskchicago.com/sobutcher.com

Son of a Butcher by WHISK 2934 West Diversey Avenue Chicago, IL 60647 PH: 773.687.9709 Monday-Friday 4pm-2am Saturday 8am-3am Sunday 8am-2am

WHISK

Son of A Butcher by WHISK is an amped-up tavern, complete with an impressive beer list and a creative take on bar food. Owned by the same group as WHISK in the Ukrainian Village, the Logan Square location serves up similar tavern vibes with beer and barbecue, with top-notch hospitality to boot. Thanks to two smokers in-house, the barbecue offerings feature mouthwatering brisket, rib tips, and wings. Certified grass-fed Angus beef burgers are hearty and bold, especially the Rise and Shine burger with a 1/2lb of beef with scrambled eggs, cheese, and chorizo served on fluffy slices of French Toast. For more morning eats, brunch is available on Saturday and Sunday. Want to indulge in breakfast every day of the week? Stop by the Ukrainian Village location for classic brunch items beginning at 7am. Once 5pm rolls around, the venue transforms into WHISK BURGER featuring a menu filled with cooked-to-order burgers, all of which can also be ordered “breakfast-style.” No matter the location, owners, brothers, and industry veterans Rick and David Rodriguez, combine hard work and a passion for food to serve freshly prepared dishes that people love.

Third Place Barbecue, Third Place Hot Wings—Chicago’s Best Third Place in The Battle of The Burger, 2015—Red Eye First Place Barbecue Ribs, 2017; Second Place Mild Wing, 2017—Wing Fest

WHISK 2018 West Chicago Avenue Chicago, IL 60622 PH: 773.252.9060 Breakfast: Daily 7am-5pm Dinner: Daily 5-11pm No Reservations BYOB Takeout/Delivery Available Award-Wining Family-Friendly/Kids’ Menu Large Parties Patio Dining Available Brunch Everyday

sample menu selections brunch:: Snickers Stuffed French Toast 11

Two slices of Texas toast filled with Snickers chocolate; served with white chocolate sauce

Pumpkin Cinnamon Roll Pancakes 10

Pumpkin pancakes with pecans, cinnamon, and white chocolate sauce

Reese’s Pancakes 11

Banana pancakes with Reese’s chocolate pieces, covered with white chocolate sauce, fresh bananas, and mocha-mascarpone whipping cream

Aztec Omelette 12

Egg omelette with corn, avocado, Chihuahua cheese, bell peppers, jalapeños, and onions; served with house potatoes and choice of toast

Pulled Pork Benedict 11

Two toasted English muffin halves topped with in­-house braised pulled pork, poached eggs, chipotle hollandaise, and queso fresco; served with house potatoes

House Burger 12

8oz burger, Chihuahua cheese, chipotle-mayo, guacamole, and tortilla strip; have it breakfaststyle: replace bun with French toast and top with scrambled eggs and chorizo for 3

Gobbler Burger 12

8oz hand-packed turkey burger with provolone, avocado, chipotle-mayo, and cilantro

Black Bean Burger 12

8oz hand-packed black bean patty with arugula and mint-basil vinaigrette; served inside a whole wheat pita

Southern-Style Fried Chicken Sandwich 12 Buttermilk-fried chicken breast, chipotle-mayo, and jalapeño coleslaw

David’s Special 12

Sautéed garlic shrimp, bacon, mushrooms, scallions, and wine and cream sauce; served over cheesy grits

Crab Cakes 12

Spicy blue claw crabmeat patties, two eggs any style, and roasted red pepper sauce; served with house potatoes and choice of toast

Ukrainian Scramble 12

Scrambled eggs with cream cheese and scallions; served with three slices of bacon, house potatoes, and choice of toast

Chilaquiles 12

Corn tortillas smothered in homemade salsa, grilled chicken, and Chihuahua cheese; served with one egg any style, sliced avocado, and black beans

Steak and Eggs 12.50

8oz rib-eye steak and two eggs any style; served with house potatoes and choice of toast

Biscuits and Gravy 12

Two biscuits smothered in white sausage gravy; topped with eggs any style and served in a bowl with a side of house potatoes

son of a butcher by WHISK:: Butcher Platter 22

Barbecue brisket, house-braised pork, rib tips, and wings

Garlic Shrimp Taco 8 for two tacos

With garlic shrimp sautéed in chipotle salsa, lettuce avocado, garlic aïoli, and micro cilantro

Masa Steak Fries 10

Housemade masa steak fries, topped with skirt steak, salsa verde, sour cream, and queso fresco

Tinga Hash 14

Shredded chicken in red chipotle sauce, lettuce, sour cream, tomato, queso fresco, and two eggs any style topped wtih tortilla strips

Logan Benedict 13

Multigrain toast topped with avocado smash spread, red pepper flakes, arugula, fried tomatoes, poached eggs, and hollandaise

Ahi Tuna Club 16

Seared ahi tuna, avocado, bacon, tomato, and soy wasabi on multigrain bread

Street Corn 7

Mayo, queso Cotija, and tajin

www.diningout.com

193

193

Kamehachi

SUBURBS :: 195 Bluegrass 196 Carmine’s 135 Cupitol Coffee + Eatery 197 Domo 77 146 The Hampton Social 148 Kamehachi 198 Next of Kinship 119 Morton’s The Steakhouse 165 Sugar Factory 166 Texas de Brazil

BLUEGRASS

Highland Park

bluegrasshp.com

A casual ambience and a cozy setting make Bluegrass a prime dining destination. Located on Highland Park’s west side, Bluegrass is a warm, friendly neighborhood spot with a full bar and contemporary American cuisine emphasizing Southern flair. Menu items range from Escargots and Seared Tuna for appetizers to Jambalaya and Filets for entrées. A children’s menu includes

1636 Old Deerfield Road Highland Park, IL 60035 PH: 847.831.0595 FAX: 847.831.0395 Lunch: Tuesday-Friday 11am-2pm

20 years in the restaurant hospitality business. Jim has brought fine dining and exquisite cuisine to a

Dinner: Tuesday-Saturday 5-9pm Sunday 5-8pm

casual setting. The food is exceptional, the prices reasonable, and the service extraordinary. Consistency

Reservations Requested

favorites like Fettuccine Alfredo and Fish Fry. Jim Lederer, the man behind Bluegrass, has spent more than

is this restaurant’s middle name. Swing by for Sunday’s Smoked Specials for great deals and Tavern Pale drafts for only $3 all day. Sample a Barbecue Half Chicken with tater sixers and corn pudding for $11.95, or for those not looking to make a decision ‘til Monday morning, delight in the Sunday Smoker—one halfslab of their famous Pit-Smoked Ribs, a quarter Smoked Barbecue Chicken, and a quarter pound of their Smoked Corned Beef Brisket with tater sixers and corn pudding for $19.95.

Full Bar Real Pit Barbecue Exceptional Wine List Great Microbrews List Takeout Available Family-Friendly Patio Dining (Weather Permitting)

sample menu selections tempting appetizers:: Mushroom Broil

A combination of domestic and wild mushrooms sauteéd with onion; set atop crusty Italian bread with melted Gruyère cheese

Tuna Tartare

Diced tuna flavored with sesame oil; served with wonton chips

Szechaun Spicy Calamari

Shaved onions, flash-fried and tossed with ground peanuts; served with wasabi-mustard sauce

garden greens:: Bluegrass Salad

Radicchio, romaine, and shaved red onion; topped with Gorgonzola and pine nuts; tossed in pearbalsamic vinaigrette

Tomato Mozzarella

Vine-ripened tomatoes layered with fresh mozzarella cheese, basil, and sea salt; dressed with a first cold-pressed olive oil and Sherry vinaigrette

House Chop Salad

A colorful salad of crisp greens with a chicken breast, scallions, crisp bacon, Gorgonzola cheese, tomato, avocado, toasted sunflower seeds, and shaved sweet red onions

Key West Seafood Salad

Wild Salmon

soup and gumbo::

Chicken Artichoke

Fresh lump crabmeat and shrimp, scallions, tomatoes, crisp greens, and avocado; tossed in a lemon vinaigrette

Baked French Onion Soup Chicken and Sausage Gumbo

Cajun-style chicken and andouille sausage and simmered vegetables

signature entrées:: Real Pit-Smoked Barbecue Ribs

Fresh wild salmon fillet presented with fresh dill beurre blanc, green beans, and buttered orzo Asiago Chicken stir-fried with green beans, artichokes, and wild mushrooms in a subtle Sherry wine sauce; topped with fried rice

Barbecue Pulled Pork Platter

Slow-smoked pork seasoned with a house blend dry rub; served with tater sixers and corn pudding

sandwiches::

Dry rub-dusted, hickory-smoked baby back ribs; served with peanut brittle baked beans and tater sixers

Crusty Blue Barbecue Burger

Black Angus Filet

desserts::

Blue cheese crust wrapped in smoky bacon and presented in a pool of red wine sauce; served with green beans and garlic mashed potatoes

Skirt Steak

Texas-style barbecue skirt steak; served with a pile of seasoned tater sixers

Tilapia Sassafras

Pecan-coated tilapia, flash-fried and topped with a wild mushroom sassafras sauce and grilled shrimp; served with white rice and green beans

Half-pound burger crusted with blue cheese; topped with a barbecue onion haystack

Bananas Foster

Sautéed bananas draped over rich vanilla bean ice cream; topped with a classic sauce of Grand Marnier and banana liqueur

Chocolate Chunk Bread Pudding

Homemade chocolate chip bread pudding with a cayenne-Jim Beam sauce

Ice Box Pie

A fresh homemade pie with caramel, toasted pecans, caramel cream, and shaved chocolate in a graham cracker crust www.diningout.com

195

195

CARMINE’S

Rosemont::Gold Coast

rosebudrestaurants.com

Rosemont 9850 Berwyn Avenue Rosemont, IL 60018 PH: 773.325.9700

Gold Coast 1043 North Rush Street Chicago, IL 60611 PH: 312.988.7676 Sunday-Thursday 11am-11pm Friday & Saturday 11am-Midnight Reservations Accepted Outdoor Pizza Oven Kitchen Catering Private Dining: Up to 100 Corporate Meeting Space with Audio Visual Equipment Daily Specials Free Parking & Valet Parking Delivery & Takeout Family-Friendly Late-Night Dining Signature Drinks Lounge Atmosphere

Carmine’s Rosemont is the “Pearl” of the Pearl District! Experience upscale dining in an idyllic countryside setting without leaving the suburbs. Step into the massive 10,000-square-foot dining room, and you are immediately whisked away to a cozy retreat in the Italian countryside. Complete with large fireplaces, impressive stonework, exposed wood beams, and the traditional Italian fare to match, the new Carmine’s is truly an experience for all your senses. Stepping outside onto the 3,000-square-foot patio reveals a striking outdoor pizza oven, kitchen, and massive cocktail bar. In true Italian famiglia fashion, Carmine’s also has private dining available for 100 to make sure you have enough space for your Abudanza, wedding reception, or any special occasion. Carmine’s Rosemont is a true Italian treat where you walk in as friends, but you leave as family! If you are downtown, don’t forget to visit the original Carmine’s on Rush Street.

Largest Patio in Rosemont - Seats 85

sample menu selections antipasti::

entrées::

Antipasti Platter 21

Square Noodles 15

Grigilato Misto 22 Baked Clams 14 Steamed Mussels 19

chilled & raw:: Clams on the Half Shell 3 per piece Jumbo Shrimp Cocktail 6 per piece Alaskan King Crab Bites MP

entrée salads:: Eggplant Stack 17

Breaded eggplant, arugula, tomatoes, buffalo mozzarella, and balsamic reduction

Mama’s Meatball Salad 15

Veal and beef meatballs, Sunday salad, and tomato-basil sauce

Mediterranean Chopped 14

Iceberg lettuce, tomatoes, carrots, Kalamata olvies, feta, lemon, red wine vinegar, and extra virgin olive oil

Mona Lisa

Chicken, baby spinach, cucumber, tomatoes, garbanzo beans, roasted red peppers, and Italian vinaigrette 196

196

www.diningout.com

The original homemade square noodles in a rich tomato-basil sauce

Penne Salsiccia 16

Penne pasta, tossed in a garlic and oil sauce with broccolini and sausage

Linguine and Clams 21 Choice of red or white sauce

Fettuccine Crab and Lobster 28 In a rich and creamy Alfredo sauce

Veal Chop with Burrata 59 Shrimp Francese 30

Egg-battered jumbo gulf shrimp, lemon sauce, and broccolini

Risotto with Shrimp 29

Arborio rice, mussels, lobster tail, clams, shrimp, and bay scallops

pizza:: Prosciutto & Arugula 22

Thinly-sliced prosciutto, Grande Mozzarella, arugula, and shaved Parmesan

Eggplant Parmesan 22

Thinly-sliced eggplant, roasted peppers, and Grande mozzarella

Rosebud Meatball 22

Hand-rolled baby meatballs, Grande mozzarella, homemade ricotta, and basil

DOMO 77

Aurora :: Glendale Heights

domo77.com

4097 Healthway Drive Aurora, IL 60504 PH: 630.692.0030 Lunch: Friday and Sunday 11:30am-2pm Dinner: Monday-Sunday 4-9pm

Get ready for an exciting fine-dining experience that diners of all ages will enjoy. With two locations in the Chicago area, Domo 77 provides guests young and old with high-quality and mouthwatering eats prepared right at the table. Everything from filet mignon and chicken to sea scallops and salmon is cooked at the hibachi grill in front of you, while talented chefs showcase cooking skills that keep everyone engaged. Touches of Japanese décor grace each restaurant, and diners can also enjoy an extensive selection of hot or cold sushi and handheld rolls prepared by experienced sushi chefs.

Every location features a vegetarian dinner menu, a kids’ menu, a lunch menu, a gluten-free menu, and customizable party packages alongside a multitude of MSG-free options. In addition, Domo 77 does not use peanut oil or nuts of any kind. This fun, fine dining atmosphere is the perfect place for date nights,

2161 Bloomingdale Road Glendale Heights, IL 60139 PH: 630.893.3377 Lunch: Call for Availability Dinner: Monday-Sunday 4-9pm Reservations Accepted Family-Friendly Catering/Takeout Available Signature Drinks Private Rooms and Party Menus Special Dietary Options Available

family outings, celebrations, and corporate events. Bring the whole family to savor 30 years of experience at one of the best surf-and-turf restaurants in town.

sample menu selections hibachi grill::

combinations::

Chicken

Chicken and Shrimp

Fresh chicken cooked with teriyaki sauce or sautéed hibachi-style

Jumbo Shrimp

Fresh white-tail gulf shrimp topped with signature French garlic sauce, egg yolk sauce, teriyaki sauce, or sautéed hibachi-style

Steak

7-8oz fresh New York strip steak cooked with teriyaki sauce or sautéed hibachi-style

Sea Scallops

Tender sea scallops sautéed hibachi-style

Filet Mignon

Featuring 7-8oz center-cut filet mignon cooked with teriyaki sauce or sautéed hibachi-style

Fresh teriyaki or hibachi chicken and jumbo shrimp with choice of sauce

Volcano Roll

Shrimp tempura and avocado roll topped with spicy crab and scallops

Godzilla Roll

Steak and Chicken

7-8oz New York strip steak with 4oz of fresh chicken

Shrimp tempura, cream cheese, unagi, and avocado; finished with tempura crunch flakes, sweet soy, and wasabi mayo

Filet Mignon and Shrimp

Ocean Breeze Roll

Filet Mignon and Sea Scallops

desserts::

7-8oz of center-cut filet and jumbo shrimp with choice of sauce 7-8oz of center-cut filet and fresh sea scallops with choice of sauce

Filet Mignon and Lobster

7-8oz of center-cut filet and one cold water lobster tail with choice of sauce

Tuna, whitefish, avocado, cilantro, and spicy mayo; rolled and finished with a touch of chile oil

Classic Fried Ice Cream

Vanilla ice cream dipped in a sweet batter and flash-fried for a delicious, crispy covering

Mochi Ice Cream

sushi::

Flavors include coffee, chocolate, green tea, mango, strawberry, and vanilla

Two large portobello mushrooms topped with signature French garlic sauce

California Roll

Chocolate Lava Cake

Salmon

Dragon Roll

Lobster Tails

Crunch Roll

Stuffed Portobello Mushroom

Tender farm-raised salmon fillets cooked with teriyaki sauce or sautéed hibachi-style Two cold water lobster tails cooked with choice of sauce: French garlic, egg yolk, teriyaki, or sautéed hibachi-style

Crab, avocado, and cucumber

Warm chocolate cake with a gooey chocolate inside

Teriyaki-glazed eel and avocado atop a classic California roll Shrimp tempura, asparagus, crab salad, cucumber, avocado, and crunchy tempura flakes

www.diningout.com

197

197

NEXT OF KINSHIP

Evanston

nextofkinship.com

625 Davis Street Evanston, IL 60201 PH: 847.563.8242 Dinner: Monday, Wednesday-Thursday 4-9pm; Friday 4-11pm; Saturday 5-11pm; Sunday 5-9pm Brunch: Saturday & Sunday 10am-3pm Lunch: Saturday & Sunday 3-6pm Reservations Accepted Bar Scene/Happy Hour Catering/Large Parties Healthy Options/Vegetarian-Friendly Valet Parking Available Locally-Sourced/Seasonal Signature Drinks/Notable Beer List Patio Dining Available Weekend Brunch

Located in the heart of Evanston, Next of Kinship offers a unique refuge to gather and enjoy. Next of Kinship highlights the art of American cuisine. The seasonally driven, full service restaurant centers its fare around the warm, hearth oven manned by Chef Marco Bahena. Hearty plates emerge from the flames, including the Hanger Steak & Onion Rings featuring citrus gremolata and crispy Tropea rings. Veggie-forward dishes are kissed by flavor and fire, including Honey Roasted Vegetables with grilled pineapple or Crispy Brussels and Cotija with lemon and fresh cracked pepper aïoli. Any meal here should start with Honey Butter Fries, crispy waffle fries tossed in a local honey butter glaze, and finish with a signature Éclair, offered in classic and ever-rotating seasonal flavor combinations.

Visit Next of Kin Cafe next door for a casual, grab-and-go experience for breakfast, lunch, or early dinner. Featuring a farm-fresh salad bar, made-to-order bowls and sandwiches, globally-inspired hot bar dishes, and inventive fresh baked pastries, you’re sure to find something that suits your tastes.

sample menu selections Spicy Shrimp Curry Bowl 22

Spicy Ji Dan Bing 14

Chicken Fried Scallop Shooter 3 Housemade fennel slaw

Baby gulf shrimp, ginger-jasmine rice, roasted cauliflower, pickled eggplant, pearl onions, and coconut-curry sauce

Local Honey Butter Fries 8

Nordic Kale & Beet Salad 13

Cheddar Biscuit Breakfast Sandwich 14

lunch plates::

Honey-Roasted Vegetable Hash 15

to start::

Hidden Acres honey butter glaze and crispy waffle fries

Crispy Brussels Sprouts and Cotija 9 Lemon and fresh cracked pepper aïoli

dinner plates:: Kinship Fried Chicken 22

Gerber’s Amish Farm chicken, house-baked cheddar-chive biscuit, and cayenne-Hidden Acres honey

Miso-Mirin Fresh Atlantic Salmon 24 Lemongrass-gingered rice, crispy kale, and pickled kumquat

Moroccan Lamb Burger 15

Golden beet yogurt, Kalamata olives, watercress, and mint on a brioche bun; add grilled feta

Wild Mushroom Linguine 18

Local maitake, beech, crimini and king trumpet mushrooms, Taleggio, Parmesan, and Lake Breeze long stem broccoli

198

198

www.diningout.com

Green and purple kale, roasted golden beets, crispy chickpeas, red lentil, watermelon radish, feta, and golden beet vinaigrette

Maine Lobster Roll 21

Live Maine lobster, Dijon mayo, and green onion; served with housemade slaw and kettle chips

Soup and Honey Butter Biscuit 9

Daily soup special served with a housemade cheddar-chive biscuit and local honey butter

Tahini-Miso Chicken Salad 15

Cage-free eggs, crispy wontons, romaine, scallions, and housemade curry baked into a street-style crêpe; served with fresh greens Housemade cheddar-chive biscuit, fried cage-free egg, Canadian bacon, and chipotle aïoli; served with crispy Yukons

Sunnyside-up, cage-free eggs over honey-roasted vegetables and crispy kale

Challah French Toast 15

Hearth-baked bread-pudding-style toast, seasonal berry compote, Chantily cream, and pour-over vanilla anglaise

dessert::

Gerber’s Amish Farm hearth-roasted chicken, harvest greens, rainbow carrot ribbons, candied pecans, and tahini-miso dressing

Signature Éclairs 5

brunch::

Pot Brownie 9

Smoked Salmon Avocado Toast 15

Multigrain toast, Maldon salt, chili flake, and cagefree poached egg

Lemon meringue, chocolate box, birthday cake, classic black and white, and more Flourless triple chocolate brownie, mint chip Frio gelato, and hot chocolate sauce

restaurant index by amenity

AMENITY AWARD-WINNING :: 105 174 131 107 177 108 132 109 179 137 110 184 141 143 147 149 114 185 118 116 119 154 156 191 188 124

157 158

193 161

165 162 167 172 126 127

Alhambra Palace Arami Beatrix BLVD Bodega Sur Carnivale Chicago Chop House City Winery Chicago Club Lucky El Hefe Filini Restaurant Geja’s Cafe The Goddess and Grocer The Grill on the Alley Hash House A Go Go Katana La Cantina Mable’s Table Macello Ristorante Mezcalina Morton’s The Steakhouse NoMI Kitchen PROSECCO Riccardo Trattoria Roots Saigon Sisters/ Bang Chop Thai Kitchen Sapori Antichi Bar Italiano The Signature Room at the 95th® Son of a Butcher/WHISK Spiaggia Restaurant and Lounge Sugar Factory Terrace 16 Topo Gigio Ristorante Vapiano The Village Vivere

BAR SCENE :: 129 104 105 175

130 107 177 196 108 132 179 112 136

137 110 180 139 203 142 146 144 29 149 115 151 152 185

1959 Kitchen & Bar Aba Alhambra Palace Artango Bar & Steakhouse Bar Cargo BLVD Bodega Sur Carmine’s Carnivale Chicago Chop House Club Lucky Cochon Volant Brasserie Del Frisco’s Double Eagle Steak House El Hefe Filini Restaurant Folklore/Tango Sur Fremont The Front Room Grandee Cuisine The Hampton Social House of Blues Hubbard Inn Katana La Josie Le Bar Le Colonial Mable’s Table

69 153 116 119 198 25 120 187 122 156 190 17 123 188 192 158

164 162 89 167 169 172 100 32-34

Marchesa Mastro’s Steakhouse Mezcalina Morton’s The Steakhouse Next of Kinship Pops for Champagne PORTER Kitchen & Deck Presidio Prime & Provisions PROSECCO Riccardo Enoteca The Robey Ronero Roots RYUU Asian BBQ The Signature Room at the 95th® STK Chicago Terrace 16 tesori trattoria & bar Topo Gigio Ristorante Tortoise Supper Club Vapiano Z Bar Zombie Taco

176 131 177 91 112 135 113 141 142 143 147 154 186 9 168 193 170

Batter & Berries Beatrix Bodega Sur Bonci Cochon Volant Brasserie Cupitol Coffee + Eatery The Florentine The Goddess and Grocer Grandee Cuisine The Grill on the Alley Hash House A Go Go NoMI Kitchen Nookies Stax Torali Italian-Steak WHISK Yolk

124 176 186 193 180 170

Bang Chop Thai Kitchen Batter & Berries Nookies Son of a Butcher/WHISK Tango Sur Yolk

BREAKFAST ::

BYOB ::

CATERING :: 105 174 175

106 131 195 177 196 179 135 197 182 138 110 180 140 183 141 142

Alhambra Palace Arami Artango Bar & Steakhouse Athena Restaurant Beatrix Bluegrass Bodega Sur Carmine’s Club Lucky Cupitol Coffee + Eatery Domo 77 Enso Sushi & Bar Erie Cafe Filini Restaurant Folklore/Tango Sur Friends Sushi Frontier The Goddess and Grocer Grandee Cuisine

143 147 144 148 149 152 185 118 119 198 154 122 188 192 124

157 161

125 167 172 170

The Grill on the Alley Hash House A Go Go House of Blues Kamehachi Katana Le Colonial Mable’s Table Macello Ristorante Morton’s The Steakhouse Next of Kinship NoMI Kitchen Prime & Provisions Roots RYUU Asian BBQ Saigon Sisters/ Bang Chop Thai Kitchen Sapori Antichi Bar Italiano Spiaggia Restaurant and Lounge Terzo Piano Topo Gigio Ristorante Vapiano Yolk

CIGARS :: 122

Prime & Provisions

134

149 118 198 190 166

Bernie’s Lunch and Supper Katana Macello Ristorante Next of Kinship Riccardo Enoteca Texas de Brazil

104 105 176 131 107 177 196 112 135 141 142 147 69 150 83 23 116 198 154 186 96

187 122 124

157 161

165 170

Aba Alhambra Palace Batter & Berries Beatrix BLVD Bodega Sur Carmine’s Cochon Volant Brasserie Cupitol Coffee + Eatery The Goddess and Grocer Grandee Cuisine Hash House A Go Go Hewn Kitchen American Bistro LIMITLESS Metric Mezcalina Next of Kinship NoMI Kitchen Nookies Passion House Coffee Roasters Presidio Prime & Provisions Saigon Sisters/ Bang Chop Thai Kitchen Sapori Antichi Bar Italiano Spiaggia Restaurant and Lounge Sugar Factory Yolk

COAL OR WOODFIRED OVEN ::

COFFEE AND/OR TEA SPECIALTIES ::

FIREPLACE :: 104

Aba

105 130 196 109 136

183 147 118 187 164

Alhambra Palace Bar Cargo Carmine’s City Winery Chicago Del Frisco’s Double Eagle Steak House Frontier Hash House A Go Go Macello Ristorante Presidio STK Chicago

104 175

176 131 195 177 197 110 141 143 147 144 185 118 198 186 188 193 125 168 172 170

Aba Artango Bar & Steakhouse Batter & Berries Beatrix Bluegrass Bodega Sur Domo 77 Filini Restaurant The Goddess and Grocer The Grill on the Alley Hash House A Go Go House of Blues Mable’s Table Macello Ristorante Next of Kinship Nookies Roots Son of a Butcher/WHISK Terzo Piano Torali Italian-Steak Vapiano Yolk

129 104 105 175

130 131 107 177 196 136

137 182 180 140 183 143 144 148 149 115 151 152 185 154 187 121 188 165 162 172 126 127

1959 Kitchen & Bar Aba Alhambra Palace Artango Bar & Steakhouse Bar Cargo Beatrix BLVD Bodega Sur Carmine’s Del Frisco’s Double Eagle Steak House El Hefe Enso Sushi & Bar Folklore/Tango Sur Friends Sushi Frontier The Grill on the Alley House of Blues Kamehachi Katana La Josie Le Bar Le Colonial Mable’s Table NoMI Kitchen Presidio The Press Room Roots Sugar Factory Terrace 16 Vapiano The Village Vivere

KIDS’ MENU ::

LATE-NIGHT DINING ::

|

LIVE MUSIC :: 105 175

177 196 108 132 109 137 110 180 184 146 144 118 153 123 158

126 127

Alhambra Palace Artango Bar & Steakhouse Bodega Sur Carmine’s Carnivale Chicago Chop House City Winery Chicago El Hefe Filini Restaurant Folklore/Tango Sur Geja’s Cafe The Hampton Social House of Blues Macello Ristorante Mastro’s Steakhouse Ronero The Signature Room at the 95th® The Village Vivere

NOTABLE VIEWS :: 104 108 35 73 150 154 120 17 158

161

162 125 168

Aba Carnivale ETA Restaurant + Bar Fig & Olive Kitchen American Bistro NoMI Kitchen PORTER Kitchen & Deck The Robey The Signature Room at the 95th® Spiaggia Restaurant and Lounge Terrace 16 Terzo Piano Torali Italian-Steak

PET FRIENDLY :: 131 109 147 186 123 188

Beatrix City Winery Chicago Hash House A Go Go Nookies Ronero Roots

129 174 107 177 132 109 110 113 143 114 151 119 198 186 122 156 190 123 124

157 158

89 167

1959 Kitchen & Bar Arami BLVD Bodega Sur Chicago Chop House City Winery Chicago Filini Restaurant The Florentine The Grill on the Alley La Cantina Le Bar Morton’s The Steakhouse Next of Kinship Nookies Prime & Provisions PROSECCO Riccardo Enoteca Ronero Saigon Sisters/ Bang Chop Thai Kitchen Sapori Antichi Bar Italiano The Signature Room at the 95th® tesori trattoria & bar Topo Gigio Ristorante

PRE OR POSTTHEATER DINING ::

www.diningout.com

199

|

restaurant index by amenity/cuisine

169 172 126

Tortoise Supper Club Vapiano The Village

104 174 31 195 108 112 138 113 183 143 147 149 150 114 118 120 122 156 17 124

160 158

161

164 162 89

Aba Arami Blackbird Bluegrass Carnivale Cochon Volant Brasserie Erie Cafe The Florentine Frontier The Grill on the Alley Hash House A Go Go Katana Kitchen American Bistro La Cantina Macello Ristorante PORTER Kitchen & Deck Prime & Provisions PROSECCO The Robey Saigon Sisters/ Bang Chop Thai Kitchen Shula’s Steak House The Signature Room at the 95th® Spiaggia Restaurant and Lounge STK Chicago Terrace 16 tesori trattoria & bar

104 105 174 131 134

31 195 87 108 132 179 112 197 182 35 113 183 184 143 146 147 144 148 149 150 114 115 185 116 119 154 186 120 187 121

Aba Alhambra Palace Arami Beatrix Bernie’s Lunch and Supper Blackbird Bluegrass Cambria Carnivale Chicago Chop House Club Lucky Cochon Volant Brasserie Domo 77 Enso Sushi & Bar ETA Restaurant + Bar The Florentine Frontier Geja’s Cafe The Grill on the Alley The Hampton Social Hash House A Go Go House of Blues Kamehachi Katana Kitchen American Bistro La Cantina La Josie Mable’s Table Mezcalina Morton’s The Steakhouse NoMI Kitchen Nookies PORTER Kitchen & Deck Presidio The Press Room

PRIVATE DINING: UP TO TEN ::

PRIVATE DINING: TEN TO FIFTY ::

200

122 156 17 123 192 124

157 160 158

161

164 165 180 162 89 168 172 126 127

Prime & Provisions PROSECCO The Robey Ronero RYUU Asian BBQ Saigon Sisters/ Bang Chop Thai Kitchen Sapori Antichi Bar Italiano Shula’s Steak House The Signature Room at the 95th® Spiaggia Restaurant and Lounge STK Chicago Sugar Factory Tango Sur Terrace 16 tesori trattoria & bar Torali Italian-Steak Vapiano The Village Vivere

129 104 174 175

134

31 195 107 87 196 108 132 112 197 137 113 183 184 147 148 149 150 114 115 152 153 119 198 120 122 156 17 123 158

161

164 165 162 125 89 169

1959 Kitchen & Bar Aba Arami Artango Bar & Steakhouse Bernie’s Lunch and Supper Blackbird Bluegrass BLVD Cambria Carmine’s Carnivale Chicago Chop House Cochon Volant Brasserie Domo 77 El Hefe The Florentine Frontier Geja’s Cafe Hash House A Go Go Kamehachi Katana Kitchen American Bistro La Cantina La Josie Le Colonial Mastro’s Steakhouse Morton’s The Steakhouse Next of Kinship PORTER Kitchen & Deck Prime & Provisions PROSECCO The Robey Ronero The Signature Room at the 95th® Spiaggia Restaurant and Lounge STK Chicago Sugar Factory Terrace 16 Terzo Piano tesori trattoria & bar Tortoise Supper Club

104

Aba

PRIVATE DINING: OVER FIFTY ::

SPECIAL DIETARY OPTIONS AVAILABLE ::

174 175

131 107 108 179 135 197 137 141 142 143 144 149 115 152 185 198 154 124

157 161

172

Arami Artango Bar & Steakhouse Beatrix BLVD Carnivale Club Lucky Cupitol Coffee + Eatery Domo 77 El Hefe The Goddess and Grocer Grandee Cuisine The Grill on the Alley House of Blues Katana La Josie Le Colonial Mable’s Table Next of Kinship NoMI Kitchen Saigon Sisters/ Bang Chop Thai Kitchen Sapori Antichi Bar Italiano Spiaggia Restaurant and Lounge Vapiano

TAKEOUT :: 174 175

106 130 131 195 177 196 179 135 197 137 182 138 110 113 180 140 183 141 142 143 147 144 148 149 115 152 185 118 153 116 119 186 187 121 190 191 188 124

157 193 85 97 98

Arami Artango Bar & Steakhouse Athena Restaurant Bar Cargo Beatrix Bluegrass Bodega Sur Carmine’s Club Lucky Cupitol Coffee + Eatery Domo 77 El Hefe Enso Sushi & Bar Erie Cafe Filini Restaurant The Florentine Folklore/Tango Sur Friends Sushi Frontier The Goddess and Grocer Grandee Cuisine The Grill on the Alley Hash House A Go Go House of Blues Kamehachi Katana La Josie Le Colonial Mable’s Table Macello Ristorante Mastro’s Steakhouse Mezcalina Morton’s The Steakhouse Nookies Presidio The Press Room Riccardo Enoteca Riccardo Trattoria Roots Saigon Sisters/ Bang Chop Thai Kitchen Sapori Antichi Bar Italiano Son of a Butcher/WHISK Stix N Brix Taco Joint Tempesta Market

166 167 172 127 170

Texas de Brazil Topo Gigio Ristorante Vapiano Vivere Yolk

129 104 105 174 175

131 107 177 108 132 39 179 112 197 142 144 148 150 115 152 185 118 198 154 121 190 191 188 124

157 158

161

165 85 162 125 172 170

1959 Kitchen & Bar Aba Alhambra Palace Arami Artango Bar & Steakhouse Beatrix BLVD Bodega Sur Carnivale Chicago Chop House Clever Rabbit Club Lucky Cochon Volant Brasserie Domo 77 Grandee Cuisine House of Blues Kamehachi Kitchen American Bistro La Josie Le Colonial Mable’s Table Macello Ristorante Next of Kinship NoMI Kitchen The Press Room Riccardo Enoteca Riccardo Trattoria Roots Saigon Sisters/ Bang Chop Thai Kitchen Sapori Antichi Bar Italiano The Signature Room at the 95th® Spiaggia Restaurant and Lounge Sugar Factory Stix N Brix Terrace 16 Terzo Piano Vapiano Yolk

150 120 162 172

Kitchen American Bistro PORTER Kitchen & Deck Terrace 16 Vapiano

175

130 176 131 134

177 108 109 39 112 135 137 110

Artango Bar & Steakhouse Bar Cargo Batter & Berries Beatrix Bernie’s Lunch and Supper Bodega Sur Carnivale City Winery Chicago Clever Rabbit Cochon Volant Brasserie Cupitol Coffee + Eatery El Hefe Filini Restaurant

VEGETARIANFRIENDLY ::

139 183 146 147 144 150 115 185 198 154 186 85 187 122 157 158

193 9 165 97 162 170

Fremont Frontier The Hampton Social Hash House A Go Go House of Blues Kitchen American Bistro La Josie Mable’s Table Next of Kinship NoMI Kitchen Nookies Portsmith Presidio Prime & Provisions Sapori Antichi Bar Italiano The Signature Room at the 95th® Son of a Butcher/WHISK Stax Sugar Factory Taco Joint Terrace 16 Yolk

CUISINE AMERICAN :: 176 134

109 112 135 144 141 81 150 185 154 186 121 165 170

Batter & Berries Bernie’s Lunch and Supper City Winery Chicago Cochon Volant Brasserie Cupitol Coffee + Eatery House of Blues The Goddess and Grocer Jake Melnick’s Kitchen American Bistro Mable’s Table NoMI Kitchen Nookies The Press Room Sugar Factory Yolk

WATERFRONT DINING ::

130 195 143 144 193 165

Bar Cargo Bluegrass The Grill on the Alley House of Blues Son of a Butcher/WHISK Sugar Factory

WEEKEND BRUNCH ::

175

177 180

Artango Bar & Steakhouse Bodega Sur Folklore/Tango Sur

195 144

Bluegrass House of Blues

112 121 165

Cochon Volant Brasserie The Press Room Sugar Factory

166

Texas de Brazil

AMERICAN GRILL ::

ARGENTINIAN ::

BARBECUE ::

BRASSERIE ::

BRAZILIAN ::

CALIFORNIAN :: 104

Aba

restaurant index by cuisine/location CENTRAL/LATIN

AMERICAN :: 177 108 180 123

Bodega Sur Carnivale Folklore/Tango Sur Ronero

CHINESE :: 51 142

Bites Grandee Cuisine

CONTEMPORARY AMERICAN :: 129 131 134

31 107 177 132 39 135 139 146 147 94 29 84 150 185 198 154 186 120 187 121 17 188 158

165 162 169 100

1959 Kitchen & Bar Beatrix Bernie’s Lunch and Supper Blackbird BLVD Bodega Sur Chicago Chop House Clever Rabbit Cupitol Coffee + Eatery Fremont The Hampton Social Hash House A Go Go The Hotel Zachary Hubbard Inn Jake Melnick’s Kitchen American Bistro Mable’s Table Next of Kinship NoMI Kitchen Nookies PORTER Kitchen & Deck Presidio The Press Room The Robey Roots The Signature Room at the 95th® Sugar Factory Terrace 16 Tortoise Supper Club Z Bar

CONTEMPORARY BISTRO :: 151

Le Bar

141 92 98

The Goddess and Grocer Chicago Salumi Tempesta Market

DELI ::

EASTERN EUROPEAN :: 169

Tortoise Supper Club

FONDUE :: 184

Geja’s Cafe

112

Cochon Volant Brasserie

108 182 88 121

Carnivale Enso Sushi & Bar Entente The Press Room

FRENCH ::

FUSION/ECLECTIC/ WORLD CUISINE ::

GOURMET BREAKFAST :: 176 131 135 147 186 193 9 170

Batter & Berries Beatrix Cupitol Coffee + Eatery Hash House A Go Go Nookies Son of a Butcher/WHISK Stax Yolk

106

Athena Restaurant

130 91 196 92 179 88 110 113 114 118 69 156 190 191 157 161

85 98 125 89 167 168 126 127

Bar Cargo Bonci Carmine’s Chicago Salumi Club Lucky Ella Elli Filini Restaurant The Florentine La Cantina Macello Ristorante Marchesa PROSECCO Riccardo Enoteca Riccardo Trattoria Sapori Antichi Bar Italiano Spiaggia Restaurant and Lounge Stix N Brix Tempesta Market Terzo Piano tesori trattori & bar Topo Gigio Ristorante Torali Italian-Steak The Village Vivere

GREEK ::

ITALIAN ::

JAPANESE ::

MIDDLE EASTERN :: 105

Alhambra Palace

125

Terzo Piano

MODERN EUROPEAN :: MOROCCAN :: 105

Alhambra Palace

NEW AMERICAN :: 129 144

1959 Kitchen & Bar House of Blues

89 90 49 112 135 45 141 69 198 7

Alliance Bakery Alliance Patisserie Bittersweet Pastry & Café Cochon Volant Brasserie Cupitol Coffee + Eatery Firecakes The Goddess and Grocer Hewn Next of Kinship Vanille

PASTRIES/ DESSERTS ::

PERUVIAN :: 175

Artango Bar & Steakhouse

130 91 196 118 190 188 85 89

Bar Cargo Bonci Carmine’s Macello Ristorante Riccardo Enoteca Roots Stix N Brix tesori trattoria & bar

PIZZA ::

174 Arami 51 Bites 197 Domo 77 182 Enso Sushi & Bar 140 Friends Sushi 148 Kamehachi 149 Katana 95 Omakase Yume 192 RYUU Asian BBQ 81 SushiDOKKU/ Booze Box

ROMAN PIZZA ::

51 192

Bites RYUU Asian BBQ

104 109 135 73 125 172

Aba City Winery Chicago Cupitol Coffee + Eatery Fig & Olive Terzo Piano Vapiano

174 175

32-34 197 21 150 153 85

Arami Artango Bar & Steakhouse Brown Bag Seafood Co. Domo 77 Fisk & Co Kitchen American Bistro Mastro’s Steakhouse Portsmith

137 115 116 193 97

El Hefe La Josie Mezcalina Son of a Butcher/WHISK Taco Joint

162 169 13

Terrace 16 Tortoise Supper Club Truluck’s

175

177

Artango Bar & Steakhouse Bodega Sur

KOREAN ::

MEDITERRANEAN ::

MEXICAN ::

130 91 178

Bar Cargo Bonci Casati’s Pizza Vino

141 39 69 98

The Goddess and Grocer Hannah’s Bretzel Hewn Tempesta Market

SANDWICHES ::

EAFOOD :: S

SOUTH AMERICAN ::

180 123 166

Folklore/Tango Sur Ronero Texas de Brazil

195 144

Bluegrass House of Blues

108

Carnivale

175

132 136

197 138 180 143 114 185 153 119 122 160 164 166 168 13

Artango Bar & Steakhouse Chicago Chop House Del Frisco’s Double Eagle Steak House Domo 77 Erie Cafe Folklore/Tango Sur The Grill on the Alley La Cantina Mable’s Table Mastro’s Steakhouse Morton’s The Steakhouse Prime & Provisions Shula’s Steak House STK Chicago Texas de Brazil Torali Italian-Steak Truluck’s

SOUTHERN :: SPANISH ::

STEAKHOUSE ::

SUSHI ::

174 Arami 51 Bites 197 Domo 77 182 Enso Sushi & Bar 140 Friends Sushi 149 Katana 148 Kamehachi 154 NoMI Kitchen 95 Omakase Yume 192 RYUU Asian BBQ 81 SushiDOKKU/ Booze Box

TAPAS/SMALL PLATES :: 104 51 135 190

Aba Bites Cupitol Coffee + Eatery Riccardo Enoteca

162 172

Terrace 16 Vapiano

174 51 192 124

Arami Bites RYUU Asian BBQ Saigon Sisters/ Bang Chop Thai Kitchen

174 39 135 141 152 162 172

Arami Clever Rabbit Cupitol Coffee + Eatery The Goddess and Grocer Le Colonial Terrace 16 Vapiano

THAI ::

VEGAN/ VEGETARIAN ::

|

IETNAMESE :: V 152 Le Colonial 124 Saigon Sisters/

Bang Chop Thai Kitchen

WILD GAME :: 183

Frontier

LOCATION BRIDGEPORT/BACK OF YARDS :: 92 85

Chicago Salumi Stix N Brix

BUCKTOWN :: 91 179 182 141 185 187 17 170

Bonci Club Lucky Enso Sushi & Bar The Goddess and Grocer Mable’s Table Presidio The Robey Yolk

124 32-34 32-34 112 110 113 21 57 32-34 114 116 119 120 122 98 125 89 172 7 126 127 170

Bang Chop Thai Kitchen Beatrix Market Brown Bag Seafood Co. Cochon Volant Brasserie Filini Restaurant The Florentine Fisk & Co French Market Hannah’s Bretzel La Cantina Mezcalina Morton’s The Steakhouse PORTER Kitchen & Deck Prime & Provisions Tempesta Market Terzo Piano tesori trattoria & bar Vapiano Vanille The Village Vivere Yolk

186

Nookies

131 107 91 108 83 118 23 96

Beatrix BLVD Bonci Carnivale LIMITLESS Macello Ristorante Metric Passion House Coffee Roasters

196 136

76 141

Carmine’s Del Frisco’s Double Eagle Steak House Fig & Olive The Goddess and Grocer

DOWNTOWN/ LOOP ::

EDGEWATER :: FULTON MARKET DISTRICT::

GOLD COAST ::

www.diningout.com

201

| 143 147 151 152 119 158

161

168 13

restaurant index by location/advertisers

The Grill on the Alley Hash House A Go Go Le Bar Le Colonial Morton’s The Steakhouse The Signature Room at the 95th® Spiaggia Restaurant and Lounge Torali Italian-Steak Truluck’s

GREEKTOWN :: 106

Athena Restaurant

HUMBOLDT PARK :: 39

Heritage Restaurant & Caviar Bar

HYDE PARK ::

7

Vanille

LAKESHORE EAST :: 2-34 3 110 116

Brown Bag Seafood Co. Filini Restaurant Mezcalina

154 160 158

161

97 166 168 13 100

NoMI Kitchen Shula’s Steak House The Signature Room at the 95th® Spiaggia Restaurant and Lounge Taco Joint Texas de Brazil Torali Italian-Steak Truluck’s Z Bar

NORTH WEST SIDE ::

80

ñ

OLD TOWN :: 129 148 186 79

188 167

1959 Kitchen & Bar Kamehachi Nookies Old Town Merchants & Residents Association Roots Topo Gigio Ristorante

RIVER NORTH ::

LOGAN SQUARE ::

90 130 131 134

32-34 132 137 138 47 139 140 53 146 32-34 144 29 84 149 150 83 69 153 25 85 156 157 164 165 97 162 169 172 170 100 32-34

Alliance Patisserie Bar Cargo Beatrix Bernie’s Lunch and Supper Brown Bag Seafood Co. Chicago Chop House El Hefe Erie Cafe Firecakes Fremont Friends Sushi The Godfrey Hotel The Hampton Social Hannah’s Bretzel House of Blues Hubbard Inn Jake Melnick’s Katana Kitchen American Bistro LIMITLESS Marchesa Mastro’s Steakhouse Pops for Champagne Portsmith PROSECCO Sapori Antichi Bar Italiano STK Chicago Sugar Factory Taco Joint Terrace 16 Tortoise Supper Club Vapiano Yolk Z Bar Zombie Taco

MAGNIFICENT MILE ::

141 188 9 98 193

The Goddess and Grocer Roots Stax Tempesta Market WHISK

LAKEVIEW :: 177 51 49 88 88 94 186 180 7 170

Bodega Sur Bites Bittersweet Pastry & Café Ella Elli Entente Hotel Zachary Nookies Tango Sur Vanille Yolk

176 178 45 184 186 190 191 97 7 170

Batter & Berries Casati’s Pizza Vino Firecakes Geja’s Cafe Nookies Riccardo Enoteca Riccardo Trattoria Taco Joint Vanille Yolk

LINCOLN PARK ::

LINCOLN SQUARE:: 175

188

Artango Bar & Steakhouse Roots

LITTLE ITALY ::

9

Stax

96

192 193

Passion House Coffee Roasters RYUU Asian BBQ Son of a Butcher/WHISK

87 143 73 142 84

Cambria The Grill on the Alley Fig & Olive Grandee Cuisine Jake Melnick’s

202

RIVER WEST ::

ROSCOE VILLAGE:: 32-34

Brown Bag Seafood Co.

SOUTH LOOP :: 188 170

Roots Yolk

131 87 135 35 142 146 124 160 166 170

Beatrix Cambria Cupitol Coffee + Eatery ETA Restaurant + Bar Grandee Cuisine The Hampton Social Saigon Sisters Shula’s Steak House Texas de Brazil Yolk

195 196 135 197 45 146 69 148 119 198 165 166

Bluegrass Carmine’s Cupitol Coffee + Eatery Domo 77 Firecakes The Hampton Social Hewn Kamehachi Morton’s The Steakhouse Next of Kinship Sugar Factory Texas de Brazil

STREETERVILLE ::

SUBURBS:

WEST LOOP ::

104 Aba 105 Alhambra Palace 131 Beatrix 31 Blackbird 107 BLVD 91 Bonci 108 Carnivale 109 City Winery Chicago 57 French Market 203 The Front Room 115 La Josie 83 LIMITLESS 118 Macello Ristorante 23 Metric 95 Omakase Yume 96 Passion House

Coffee Roasters 121 The Press Room 123 Ronero 124 Saigon Sisters/

Bang Chop Thai Kitchen 81 SushiDOKKU/ Booze Box 7 Vanille 170 Yolk

WEST TOWN/ UKRAINIAN VILLAGE :: 174 183 188 193 9 98

Arami Frontier Roots WHISK Stax Tempesta Market

89 91 39 179

Alliance Bakery Bonci Clever Rabbit Club Lucky

WICKER PARK ::

182 180 183 17 170

Enso Sushi & Bar Folklore Frontier The Robey Yolk

51 177 88 94 180

Bites Bodega Sur Ella Elli Hotel Zachary Tango Sur

WRIGLEYVILLE/ LAKEVIEW ::

ADVERTISERS 89 Alliance Bakery

(Wicker Park) 90 Alliance Patisserie

(River North) 32-34 Beatrix Market (Loop, Streeterville, West Loop) 51 Bites (Lakeview/ Wrigleyville) 49 Bittersweet Pastry Shop & Café (Lakeview) 31 Blackbird (West Loop) 91 Bonci (West Loop,

Wicker Park/Bucktown) 32-34 Brown Bag Seafood Co. (Lakeshore East/ Downtown/Loop, River North, Roscoe Village) 32-34 Cafe at the Ritz Carlton

(Gold Coast/

Magnificent Mile) 87 Cambria (Streeterville,

Magnificent Mile) 55 Carmine’s (Rosemont,

Gold Coast) 5 CH/LL (River North) 92 Chicago Salumi (Back

of Yards) 39 Clever Rabbit

(Wicker Park) 3 & 93 D/Vision Optical (Gold

Coast, Wicker Park) 15 DiningSociety Chicago 75 Eat Purely 88 Ella Elli (Lakeview) 88 Entente (Lakeview) 35 ETA Restaurant + Bar (Streeterville) 85 The Fifty/50 Group 73 Fig & Olive

(Gold Coast) 45 Firecakes (Lincoln Park, Oak Park, River North) 21 Fisk & Co (Downtown/Loop) 37 4 Star Restaurant Group

(Wrigleyville, Wicker

Park, Downtown/Loop,

Lakeview, Streeterville) 57 The French Market (Downtown/Loop,

West Loop) 203 The Front Room

(West Loop) 53 The Godfrey Hotel

(River North) 32-34 Hannah’s Bretzel (Downtown/Loop,

River North)

39 Heritage Restaurant &

Caviar Bar

(Humboldt Park) 69 Hewn (Evanston) 94 Hotel Zachary (Wrigleyville) 29 Hubbard Inn (River North) 84 Italian Village (Downtown/Loop) 84 Jake Melnick’s (Magnificent Mile, River North) 83 LIMITLESS (River North,

West Loop, Downtown/Loop) 2 LOT No. 40 61 Lynn Sage Foundation 69 Marchesa (River North) 23 Metric Coffee (West Loop/Fulton Market, Wicker Park) 80 ñ (Northside) 44 Next of Kinship (Evanston) 79 Old Town Merchants

& Residents

Association (Old Town) 95 Omakase Yume

(West Loop) 96 Passion House Coffee

Roasters (Fulton Market/

West Loop, Logan Square) 25 Pops for Champagne

(River North) 85 Portsmith (River North) 65 Riccardo Trattoria

(Lincoln Park) 17 The Robey (Wicker

Park, Bucktown) 9 Stax (Little Italy, West Town) 204 Sterling Caviar 85 Stix N Brix (Bridgeport) 80 Stronghold Photography 81 SushiDOKKU/Booze Box (West Loop) 97 Taco Joint (Lincoln Park,

River North,

Magnificent Mile) 98 Tempesta Market (River

West, Downtown/Loop) 86 & 89 tesori trattoria & bar (Downtown/Loop) 13 Truluck’s (Gold Coast,

Magnificent Mile) 7 Vanille (Downtown/ Loop, Hyde Park, Lakeview, Lincoln Park) 100 Z Bar/ The Peninsula

Chicago (Magnificent

Mile, River North) 32-34 Zombie Taco

(River North)

Caviar has the ability to make things better. From a special dish to a special occasion, adding good caviar elevates everything.

We at Sterling strive to make each caviar experience more.

More unique, more exceptional, and definitely more fun. We make something special, so you can make something special.

E X P E R I E N C E

S T E R L I N G

C A V I A R

A T

T H E

F O L L O W I N G

C H I C A G O

R E S T A U R A N T S

AC ADIA | BL ACKBIRD | EL IDE A S | GT FISH & OYSTER | GT PRIME | HERITAG E RE STAUR ANT & C AVIAR BAR