This Week
In Chicago
CHICAGO
RESTAURANT
WEEK GUIDE
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Eat It Up Chicago! Chicago Restaurant Week returns with over 200 cooks in the kitchen.
Grilled NY Strip at Weber Grill
Beet Salad photo courtesy of Aria
Panna Cotta from Coco Pazzo (©AveryHouse)
The trials and tribulations of an avowed “foodie” can be many and varied, but two standard complaints seem to be pretty consistent: (1) no good places to eat (boo!); (2) a lot of great choices, but not enough money to support one’s gastronomic itinerary (boo again!). These dilemmas may seem like small potatoes to some folks, perhaps, but they are exactly the types of things that can drive a true food lover stark raving mad. So it’s comforting to know that a bit of sanity will once again be restored when the highly anticipated Chicago Restaurant Week 2011 gets underway February 18 through 27. Over these ten delectable days, diners will have the opportunity to sample hundreds of the city’s best restaurants – from venerable old favorites to the hottest newcomers – with little regard for the cost. Because during this special event, every one of the more than 200 participating eateries will be offering special prix fixe menus starting at $22 for lunch and $33-$44 for dinner. This is a great time to be a foodie here in Chicago, so eat it up! Take a look at some of the sample menus posted here or browse the full array of choices at www.eatitupchicago.com, then start calling around to reserve your tables.
Proud SPonSor of ChiCago reStaurant Week
SALAD BAR ITEMS Soups & Salads Black & Green Manzanilla Olives Aged French Cheeses Artichoke Hearts Imported Hearts of Palm MEATS Brazilian Sausage Rack of Lamb Juicy Filet Mignon Slow-Roasted Leg of Lamb
51 E. Ohio | (312) 670-1006 | www.texasdebrazil.com Located just off of Michigan Ave, Texas de Brazil features a 70-item gourmet salad area, flame-grilled cuts of beef, lamb, pork, chicken and sausage carved tableside by the restaurant’s authentically costumed Gauchos, and decadent desserts. You will also find Chicago’s only aerial wine artists performing gracefully in Cirque du Soleil-fashion in the two-story wine room for your viewing pleasure. Enjoy the Chicago Restaurant Week promotion: $33 for dinner February 18-27.
Signature Garlic-Marinated Picanha Herb-Marinated Pork Loin DESSERTS Brazilian Cheesecake
Key Lime Pie Bananas Foster Pie
ON THE PRIX FIXE DINNER MENU APPETIZERS New England Clam Chowder Field Green Salad With tomato basil vinaigrette ENTRÉES Filet Mignon Medallions With veal demi glace Honduran Tilapia Crab crusted, poached leeks, celery root, tomato butter sauce
35 W. Wacker | (312) 346-3500 | www.catch35.com Delicacies of the deep take center stage at Catch 35. Here, 35 fresh rotating seafood options from grouper and sea bass to mussels and lobster are served with Asian accents amid ultra-cool décor and accompanied by live jazz music every Tue-Sat from 6pm-9pm. Dine on special 3-course prix fixe menus available at $22 for lunch and $33 for dinner, or 4-course prix fixe menu for $44 February 18-27.
DESSERTS Key Lime Pie Graham cracker crust filled with light key lime custard, covered with whipped cream Crème Bruleé Blance A rich custard with white chocolate, encrusted with golden brown sugar.
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ON THE MENU
ON THE PRIX FIXE DINNER MENU APPETIZERS Tomato Bisque Soup or Beet Salad ENTRÉES Sautéed Skate Wing Lemon With caper butter sauce and leaf spinach or Bone in Veal Strip Steak With mushroom ragout and Madeira wine sauce DESSERTS Nougat Glace With semi frozen crème with almonds, pistachios and dried fruit or Chocolate Cake With flourless chocolate and ganache center
20 W. Kinzie | (312) 467-9525 | www.keefersrestaurant.com One of the most celebrated steakhouses in the country – Keefer’s features a sophisticated stylish décor, buzzing atmosphere, and chef-driven menu from the legendary John Hogan. Dine on an outstanding selection of Prime steaks, seafood, chicken, chops, pastas and desserts and experience for yourself why Keefer’s was named “Best of Chicago for Steak” by The Food Network and awarded 2.5 Fork & Spoons by The Michelin Guide. Closed Sundays. Special 3-course prix fixe menus available at $22 for lunch and $33 for dinner February 18-27.
ON THE PRIX FIXE MENU APPETIZERS Seared Diver Scallops Blood orange and arugula salad, truffle vinaigrette Chicken Liver Pate Terrine of chicken liver pate, brioche toast points, whole grain mustard, cornichons. Caper berries. ENTRÉES Lake Superior Whitefish Dijon mustard & pretzel crust, warm tomato vinaigrette, organic micro greens
Gnocchi with Duck Ragout House made ricotta gnocchi, duck confit, cabernet reduction, shaved grana padano Braised Boneless Beef Short Rib Root vegetable brunoise, red bliss mashed potato, red wine demi-glace
DESSERT Mint Crème Brulee Fresh mint, vanilla tuile
130 E. Randolph | (312) 552-0070 | www.tavernatthepark.com Rich Chicago history meets modern, big-city style at Tavern at the Park. Tavern’s menu features American comfort food with a modern interpretation. In the bar, which CITYSEARCH referred to as “an off-the-clock cocktailer’s dream,” you will find a creative seasonal drink list. Tavern was also voted Top 10 Best Restaurants for Business in 2008 and 2009 by the readers of Crain’s Chicago Business. Prix fixe menu (choose one item from each course) available for $33 February 18-27.
Chef Q & A Chef Martial Noguier • Bistonomic • 840 N. Wabash Avenue • (312)944-8400 You’ve gotten great notices at previous stops (including wellregarded eateries like one sixtyblue and Café des Architects). What do you plan to bring with you to Bistronomic and what would you like to do differently? I certainly hope to continue that level of quality service and wonderful food, because those were both great experiences. But they were also more in the fine dining realm, whereas with bistronomic we’re going for a more casual concept at a lower price point. What’s the biggest challenge in getting started (Bistronomic debuted in early February)? It’s a different way of cooking when you’re trying to maintain a high level of quality and use top-shelf ingredients, but also keep prices reasonable for the customer. We want this to be the type of place where people can come 2-3 times a week if they’d like, rather than just special occasions. What are you most looking forward to in having a restaurant that is truly your own? I like the idea of a place where the chef-owner is there in the kitchen every night. I think that’s a good thing for people to know – that they can ask to speak to the owner because he’s right in the back cooking. Talk about what you’ve got on tap for Restaurant Week. We’re featuring selections right off of our regular dinner menu, like our oxtail ravioli appetizer, and entrees like glazed short rib and a great Lake Superior whitefish; also, crème brulee and bittersweet chocolate mousse for dessert. It’s all very representative of what we’re doing right now. Let’s say one of your out-of-town customers is looking for one great thing to see or do in Chicago – what do you recommend? There are so many great choices, but if you get a nice day – and especially if you have kids – it’s hard to beat a day at Lincoln Park Zoo. We live up in that area, and we tend to spend a lot of time there.
ON THE PRIX FIXE DINNER MENU APPETIZERS Choice of Cheese Fondue Choice of Salad with Homemade Dressings ENTRÉES Petite Signature Selection Entrée Includes white tiger shrimp, chicken breast, teriyaki sirloin, fresh garden vegetables and signature sauces to pair DESSERTS Milk Chocolate Fondue Paired with fresh strawberries, bananas, pound cake, brownies, marshmallow treats, and Elis Cheesecake
609 N. Dearborn | (312) 573-0011 | www.meltingpot.com If your parents always taught you to share, you’ll be happy to know that the collaborative fondue spirit of the 70s is alive and well at The Melting Pot, where the subterranean space provides an excellent setting for cooking together – from appetizer cheese dips to luscious chocolate desserts and everything in between. It’s all about fondue, fine wine and fun. Perfect for any size group. Enjoy live music every Wednesday thru Saturday from 7:30pm–12:30am. Dine on special 3-course prix fixe menus available at $22 for lunch and $33 for dinner February 18-27.
ON THE PRIX FIXE DINNER MENU CHOICE OF ENTRÉE Twisted Mac & Cheese Pasta tossed in a lightly spiced 3-cheese sauce, topped with grilled chicken. Served with garlic toast 1/2 Rack of Bar-B-Que Ribs Served with seasoned fries, coleslaw & BBQ baked beans Hard Rock Cheeseburger or Bacon Cheeseburger Served with seasoned fries Grilled Hawaiian Chicken Served with smashed potatoes and fresh vegetables Classic Chicken Caesar Salad Topped with in-house made garlic croutons DESSERTS Hot Fudge Sundae
63 W. Ontario | (312) 943-2252 | www.hardrock.com A world-wide dining favorite, Hard Rock Café thrives in the heart of Chicago’s River North neighborhood and features a simple, straightforward menu to go along with its rock n’ roll décor and attitude. Located just 5 blocks west of Michigan Avenue at Clark and Ontario for 25 years now, Hard Rock continues to live its motto of “Love All, Serve All” 364 days of the year. Dine on special 3-course prix fixe lunch menu available at $22, dinner menu available at $33 and *rockstar menu available at $44 from February 18-27.
APPETIZERS Mixed Field Greens Maytag bleu cheese, grape tomatoes, sweet Vidalia onions, pine nuts, hearts of palm and honey balsamic vinaigrette Trio of Bruschetta Roma tomato, kalamata olive and wild mushroom bruschetta ENTRÉES Jamaican Rubbed Pork Chop Roasted purple yams and mango chipotle glaze 33 W. Kinzie | (312) 828-0966 | www.harrycarays.com Named for the late Hall of Fame baseball announcer, Harry Caray’s Italian Steakhouse has become one of the most nationally recognized restaurants in the Midwest. This legendary Italian Steakhouse serves the finest prime, aged steaks and chops in a truly warm “Chicago” atmosphere. Voted “Best Steakhouse” by the Chicago Tribune’s Dining Poll and Best of Citysearch and Metromix on CLTV. Special 3-course prix fixe menus available at $22 for lunch and $33 for dinner February 18-27. Check website for Rosemont menu (10233 W. Higgins; 847/699-1200).
Jumbo Lump Crab Stuffed Beef Tenderloin Roasted poblano hash browns and Béarnaise sauce DESSERTS Fresh Seasonal Berries Fresh berries, almond cookie basket, Pecorino Romano cheese and clover honey
ON THE PRIX FIXE DINNER MENU APPETIZERS Young Coconut Soup With prawn dumpling, honshimeji mushrooms, brown basmati Arugula and Frisée Salad With yuzu marinated baby beets, humboldt fog goat cheese, pistachio vinaigrette
200 N. Columbus | (312) 444-9494 | www.ariachicago.com A new world Asian experience, Chef Beverly Kim’s menu transcends any one cultural tradition. Warm mahogany walls and one-of-a-kind artwork provide a comfortable atmosphere to sample aria’s distinctive culinary approach. Coupled with a unique selection of international wines, extravagant desserts and engaging service, aria provides an exceptional dining experience that is truly unique. Dine on special 3-course prix fixe menus available at $22 for lunch and $33 for dinner February 18-27. Breakfast: Sun-Sat 6am-11:30am; Lunch: 11:30am-2:30pm; Dinner: Sun-Thu 5pm-10pm, Fri & Sat 5pm-10:30pm.
ENTRÉES Fresh Ricotta Gnocchi With edamame, chanterelle mushrooms, wild arugula, Parmesan emulsion Sake Glazed Black Cod Vermicelli noodles, honshimeji mushrooms, bok choy, tom yum broth DESSERTS Warm Chocolate Cake With fig jam, caramelized pine nut, pear bacon ice cream
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ON THE PRIX FIXE DINNER MENU
Chef Q & A Chef John Hogan • Keefer’s • 20 W. Kinzie Street • (312)467-9525 How long have you been cooking at Keefer’s? Nine years, three months. How do you keep things fresh after so long? We try to get out to see new products and to get a feel for what other places are doing, and we also really listen to what our guests are asking for. I have a background in French cooking, so we try to get out of the box a little bit and add a few new elements and wrinkles from time to time. What’s your take on the steakhouse explosion in Chicago? How do you stand out in an increasingly crowded field? It’s amazing that more and more just keep opening, and that diners just keep coming for more. But we’re all competitive, so it’s something that we welcome. We feel like with Keefer’s we have a little niche with some of the things we do differently and some of the influences we incorporate, and we definitely think our great service sets us apart as well. Talk about what you’ve got on tap for Restaurant Week. For lunch, we’re going to go with some hearty braised dishes – rabbit and veal osso bucco. These kind of stem from my French background, and we think they’ll be a perfect fit for mid-February in Chicago. At dinner, we’re doing a skate wing and a bone-in veal strip; again, the inspiration is meat-driven because that’s kind of who we are and what people expect, but we’re coming at it from a different angle. Let’s say someone from out of town just finished lunch at Keefer’s and is looking for something to see or do – what do you recommend? That’s a good question – when you’re from here, you tend to take things for granted a little bit. Of course, there are all of the great museums and other cultural attractions, but I’d probably send them a few blocks over to Andy’s Jazz Club. They get started with live music over there at like 4:00, so it’s a great place to get the evening started with a few cocktails and some jazz.
ON THE PRIX FIXE MENU APPETIZERS Salmon Salad Fingerling potatoes, shaved red onion, lemon crème Oxtail Ravioli Celery root puree, Parmesan, red wine sauce
ENTRÉES Amish Chicken Breast With mushroom ragout Lake Superior White Fish Glazed French lentil, frisee, Dijon mustard vinaigrette Glazed Short Rib Confit of red cabbage, bacon lardoons, orange zest
DESSERTS Black and White Creme Brulee With vanilla bean custard, turbinado sugar and bittersweet chocolate mousse Country Bread Pudding With white chocolate and vanilla creme anglaise
840 N. Wabash | (312) 944-8400 | www.bistronomic.net A new addition to Chicago’s restaurant scene from seasoned chef Martial Noguier, Bistronomic (a combination of bistro and gastronomic) recently opened in the heart of Chicago’s Gold Coast. Accompanied by a dark Earthy ambiance, Bistronomic is a modern day bistro with personality. The menu combines local and seasonal ingredients with French technique. Dine on a special 3-course prix fixe dinner menu available at $33 February 18-27.
ON THE PRIX FIXE DINNER MENU APPETIZERS Roasted An Jou Pear Salad Endive and Watercress, shaved fennel, marcona almonds, heirloom apples, Roquefort cheese, and white balsamic vinaigrette ENTRÉES Slagel Farms Pork Shank With farro risotto, chorizo, celery root, pickled peach, and braising jus OR upgrade to a Grilled 12 oz. NY Strip for $44 Black truffle-potato fritter, red wine-red onion jam, Nicholas Farm 4 onion roast, red wine jus SWEETS Signature Butterscotch Bread Pudding A la Mode
611 N. Fairbanks | (312) 224-2200 | www.markethousechicago.com MARKETHOUSE offers a wide range of contemporary American dishes prepared with fresh seasonal herbs and locally grown ingredients. Located in the Streeterville neighborhood, just two blocks off the Mag Mile, MARKETHOUSE boasts a modern rustic ambiance that creates a relaxed dining experience. Their menu changes seasonally so there is always something new to try. Dine on a special 3-course prix fixe dinner menu available at $33 or upgrade to $44 February 18-27.
APPETIZERS Firecracker Spring Rolls Crispy chicken and peanuts with hot mustard dipping sauce 18 Vegetable Salad Fortune Farms crispy vegetables with sweet soy-rice wine vinaigrette ENTRÉES Korean BBQ Hanger Steak With bulgogi BBQ glaze, pickled cabbage and sweet potato fries
660 N. State | (312) 202-6050 | www.ajachicago.com Executive Chef Ariel Bagadiong combines seasonal flavors and greenmarket sensibility to create a pleasing experience at this modern urban Asian café located inside the dana hotel and spa. Aja’s menu reflects Chef Bagadiong’s passion for the range of flavors afforded by Asian cultures and features modern, approachable dishes - all meant for sharing. Be nice. Share. Dine on special prix fixe menus available at $22 for lunch and $33 & $44 for dinner February 18-27. Breakfast: 7am-10:30am; Lunch: 11:30am-2pm; Dinner: 5:30pm-11pm; Brunch: Sun 11am-3pm.
Sizzling Hot Oil Suzuki Wok flashed sea bass, julienne ginger and greens, sizzling hot oil DESSERTS Cookies Aja oreos double dark chocolate cookies with white chocolate mousse Cake Pineapple upside down cake with dulce de leche gelato
ON THE PRIX FIXE DINNER MENU APPETIZERS Lobster Bisque Caesar Salad ENTRÉES (on the $33 menu) Grilled French Cut Chicken Breast With roasted garlic and peppercorn sauce 10oz. Grilled Salmon With buerre blanc sauce ENTRÉES (on the $44 menu) 16oz. SHULA CUT New York Strip Steak 301 E. North Water | (312) 670-0788 | www.donshula.com Themed after the 1972 Miami Dolphins’ “perfect season,” Shula’s Steak House features the “biggest and best” certified Angus Beef and the highest quality custom cuts. With its cozy distinguished atmosphere, and impressive menu and staff, at Shula’s Steak House, you’re guaranteed a winning dining experience. Dine on a special 3-course prix fixe dinner menu available at $33 February 18-27. See website for details.
10oz. Snapper With buerre blance sauce All entrees served with mashed potatoes and grilled asparagus DESSERTS Key Lime Pie
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ON THE PRIX FIXE DINNER MENU
ON THE PRIX FIXE DINNER MENU ANTIPASTO Insalata delle Casa Organic seasonal greens with endive, dressed with raspberry vinaigrette Zuppa Soup of the day SECONDI Salmone al Ferri Norwegian salmon with spinach, Sicilian cured olives, and Cannellini beans Agnolottini di Fagiano Handmade pheasant-filled pasta with butter, sage, and Parmesan DOLCI Torta di Frutta Fresca Seasonal fresh fruit tart with zabaglione di marsala with sorbet Gelato del Giorno Ice cream of the day with house made biscotti
71 W. Monroe | (312) 332-7005 | www.italianvillage-chicago.com Italian Village is a three-in-one dining powerhouse with three restaurants located under one roof. The sleek, upscale Vivere – where swooner Frank Sinatra hosted a private engagement party – is a contemporary restaurant featuring “new” Italian food from all regions of Italy. Their wine list has received the Wine Spectator Grand Award since 1984. Dine on special 3-course prix fixe menus available at $22 for lunch and $33 for dinner February 18-27.
MENU OPTIONS FOR RESTAURANT WEEK Veggie Bhojan A complete meal with tareko aloo, bhuteko kauli, jhaneko dal, palungo ko sag. Served with bhat, roti and choice of dessert Non-Veggie Bhojan A complete dinner served with khukurako maasu, khasi ko maasu, aloo, tama bodi, Nepali dal with bhat roti and choice of dessert Curry House Vegetable Special Dinner Vegetable platter in dal makhini, palak paneer, aloo ghobi, navaratn korma. Served with basmati rice, naan and choice of dessert
899 S. Plymouth | (312) 362-9999 | www.curryhouseonline.com
With both a high Zagat rating and 2009 “Best Of Chicago” award from Local.com, Chicago Curry House brings the flavors of India and Napel to the city’s South Loop near Millennium Park. Guests are sure to delight in the mouth-watering cuisine, extensive wine list, relaxing Curry House Non Veg Dinner Tandoori chicken, chicken tikka, ambiance, and attentive service. Catering and food delivery available lamb seekh kabab, butter chicken, from regular menu. Ask about corporate and private events. Regular menu and lunch buffet also available. Choose from five different vegetable curry, naan and bas4-course lunch ($22) and dinner ($33) options available from mati rice and choice of dessert 11am to 9pm.