Tag Archives: Chicago Restaurants

Epic’s August Prix Fixe Dinner Menu

Chef Pollard Features Four Courses with Stone Fruits

Four Course Prix Fixe
August 1 through August 31
$48 per person; $70 with wine pairings

Each month at Epic, Executive Chef Mark Pollard creates a new, themed prix fixe dinner menu. This August, each of his four courses incorporate stone fruits, fruits that surround a pit or stone (peaches, nectarines, plums, cherries). Pollard’s bourbon glazed pork belly offers pickled peaches, the salad course features grilled nectarines, a broiled Kobe beef entree has a plum sauce, and dessert includes warm, cherry-chocolate cake. The menu is outlined in detail below.

The “Stone Fruits Prix Fixe” will be available during dinner service from Wednesday, August 1 to Friday, August 31. The price is $48 per person, $70 with wine pairings (tax and gratuity not included).

EPIC’S PRIX FIXE MENU: STONE FRUITS
Available August 1 through August 31
$48 per person; $70 with wine pairings

Bourbon Glazed Pork Belly
Black Eyed Peas, Pickled Peaches

Grilled Nectarines
Blue Cheese, Mache, Walnuts, Cabernet Vinaigrette

Broiled Kobe Beef
Grilled Spinach, Plum Sauce

Peach and Cherry Cobbler
Almond Ice Cream

Epic Restaurant
112 W Hubbard St.
Chicago, IL 60654
312.222.4940
EpicRestaurantChicago.com

Leave a Comment

Filed under Uncategorized

“Red, White and Blue” Dinner Menu at Epic

Chef Pollard Offers a Patriotic Prix Fixe for July

“Red, White and Blue” Prix Fixe Menu
Available July 1 – 31
$48; $70 with wine pairings

“Red, White and Blue” Cooking Class
Saturday, July 28 at 1 p.m.
$30

Each month at Epic, Executive Chef Mark Pollard offers a themed four course menu, available during dinner service. During the month of July, Chef Pollard’s patriotic prix fixe will feature “Red, White and Blue” dishes (blue crab cocktail, red oak lettuce salad with plums and goat cheese, white fish, summer berry pudding/blueberry soup/cultured cream ice cream). The prix fixe will be available during dinner service from Sunday, July 1 to Tuesday, July 31. The price is $48 per person or $70 with wine pairings (tax and gratuity not included). The menu is detailed below.

On Saturday, July 28, Executive Chef Mark Pollard will welcome guests for his signature cooking class, where he demonstrates how to create the cuisine from July’s “Red, White and Blue” prix fixe menu. The cooking class will begin at 1 p.m. with a 30 minute kitchen demonstration. After guests prep, cook and plate the four courses, they will then be seated at the dining room’s communal table to enjoy samplings of their dish served family-style, along with wine pairings. Recipe cards will be given so that guests may recreate the menu items at home. The fee to attend the cooking class is $30 per person (inclusive of tax and gratuity). To reserve your seat in the class, call 312.222.4940.

“Red, White and Blue” Prix Fixe Menu

FIRST COURSE
Blue Crab Cocktail, Louie Sauce, Avocado

SECOND COURSE
Red Oak Lettuce, Plums, Goat Cheese, Almond Vinaigrette

THIRD COURSE
White Fish, Crushed Peas, Lobster Reduction

FOURTH COURSE
Summer Berry Pudding, Blueberry Soup, Cultured Cream Ice Cream

Epic Restaurant
112 W Hubbard St.
Chicago, IL 60654
312.222.4940
EpicRestaurantChicago.com

 

Leave a Comment

Filed under Uncategorized

Sip and Save: Weekdays at Elate

Magnificent Martinis and Chef’s Complimentary Bar Snacks

Monday-Thursday
$8 Martini Menu: All Day

Chef’s Complimentary Bar Snacks: 5 p.m. to 7 p.m.

Sip and save on magnificent martinis, as Elate’s talented team shakes up ten cocktail specials. This new weekday drink deal offers $8 martinis, available all day, Monday through Thursday. The martini list features cool classics and flirty fun libations, such as the Sidecar (brandy, cointreau, fresh lemon juice), the Aviation (gin, cherry heering and fresh lemon juice), the Orange Blossom (gin, freshly squeezed orange juice), the Moscow Mule (vodka, fresh lime juice, ginger beer) and more. Martini menu below.

Executive Chef Mike Noll will present an array of complimentary edibles at the bar, Monday through Thursday from 5-7 p.m. Elate’s restaurant and bar is open for breakfast, lunch and dinner from 6:30 a.m. to 10 p.m. Monday through Thursday.

Martini Menu
Monday-Thursday
$8 each (regularly $12)

Sidecar
brandy/ cointreau/ fresh lemon juice

Aviation
gin/ cherry heering/ fresh lemon juice

Orange Blossom
g
in/ fresh orange juice

Gibson
gin/ dry vermouth/ cocktail onions

Champagne
champagne/ brandy/ sugar/ bitters

Manhattan
rye whiskey/ sweet vermouth/ bitters

The Dirty
vodka or gin/ olive juice

The Dry
vodka or gin/ dry vermouth

Gimlet
vodka / fresh lime juice / simple syrup

Moscow Mule
vodka / fresh lime juice / ginger beer

ELATE
111 West Huron
Chicago, Illinois 60654
312.202.9900
ElateChicago.com

Leave a Comment

Filed under Uncategorized

The “Scary Canary” Halloween Bash

Halloween Party at The Red Canary, Post-Party Brunch on Sunday

Saturday, October 29
9 p.m. to 3 a.m.

No fee to attend

The Red Canary will host the “Scary Canary” Halloween party on Saturday, October 29 from 9 p.m. to 3 a.m. Be sure to don your spookiest, funniest, most creative or very hilarious costume for a chance to win the $1,000 cash first place prize. The “Scary Canary” costume contest will be held at 1 a.m., and the costumes will be judged by crowd applause. Prizes will also be awarded to the second and third place winners. Party guests may spend the evening dancing to Halloween hits, mash ups, old school and hip hop beats spun straight from the DJ.

Dinner service at the gastro-lounge will be available beginning at 6 p.m. on Saturday. Brunch will be offered the following day from 10 a.m. to 3 p.m. Please call The Red Canary or visit Open Table for reservations (walk-ins are welcome).

The Red Canary
695 North Milwaukee Avenue
Chicago, Illinois 60642
312.846.1475
TheRedCanaryChicago.com

Leave a Comment

Filed under Uncategorized

“Steak Week” at Park Grill

Chef Calls All Carnivores to Millennium Park Restaurant

Tuesday, October 25 through Monday, October 31

America’s favorite meat is getting its own week at Park Grill. Chef Alex Shalev will feature a special steak menu during “Steak Week,” which takes place October 25 through October 31. These a la carte offerings will be available nightly during dinner service.

The “Steak Week” dishes include starters, entrees and sides not normally found on the menu, such as Wagyu Beef Sliders, Braised Oxtail, Roasted Wagyu Sirloin, Flat Iron Steak, NY Strip, roasted mushrooms and caramelized cipollini onions.

Dinner is served Sunday through Thursday from 4:30 p.m. to 9:30 p.m.; Friday and Saturday from 4:30 p.m. to 10:30 p.m.

STEAK WEEK MENU

Starters

Wagyu Beef Sliders, foie grass, truffle pesto, brioche 15

Braised Oxtail, sweet potato dumplings, leeks, scallions, swiss chard, rosemary 12

Entrees

Roasted Wagyu Sirloin, 8oz, parsnip puree, grilled asparagus, squash, aged balsamic 30

Broiled Flat Iron Steak, 8oz, broccolini, charred onions, sun-dried tomato chimichurri 29

Grilled Top Sirloin, 12oz, buttermilk mashed potatoes, roasted mushrooms, crispy shallots 30

Grilled NY Strip Steak, 12oz, roasted fingerlings, cipollini onions, arugula, garlic aioli 38

Sides

creamed spinach 7
roasted mushrooms 8
caramelized cipollini onions 7

Park Grill
11 North Michigan Avenue
Chicago, Illinois 60602
312.521.7275
www.parkgrillchicago.com

Leave a Comment

Filed under Uncategorized

The Cave Bar Announces New Weekly Specials

Sip, Nosh and Nibble in a Cave-Like, Cozy Setting

New dining and drink deals: available Monday-Thursday, 5-11 p.m.
The Cave Bar is open Monday-Sunday, 5-11 p.m.

Calling all cave dwellers! The Cave Bar at Hilton Chicago/Indian Lakes Resort in Bloomingdale is now featuring weekly food and drink specials in their rock cave bar, which is a truly unique place to enjoy cocktails. This must-see, sunken spot is surrounded by streaming waterfalls in Hilton’s lush and tropical, six-story atrium.

The Cave Bar’s new dining and drink deals, listed below, are available Monday through Thursday.

Mondays: 50-cent wings (available in quantities of six); $4 Miller Lites
Tuesdays: $5 You-Call-It house cocktails and $5 Jameson Shots
Wednesdays: $6 Martinis
Thursdays: $6 You-Call-It Bacardi cocktails
Mondays-Thursdays:
Large pizza (with up to three toppings) and two sodas for $15.99

The Cave Bar menu, features a range of dishes, from appetizers (sliders, crab cakes, hummus) and salads (caesar, cobb), to sandwiches (grilled chicken caprese, turkey club, veggie wrap) and Chicago’s own Connie’s pizza (8-inch or 15-inch with plenty of toppings). The complete Cave Bar menu is below.

THE CAVE BAR MENU

Starters

Sliders Three Minis 6 / Six Minis 11
Mini grilled Angus burgers topped with American cheese, lettuce and special sauce

Buffalo Hot Wings Six 7 / Twelve 11
Our signature hot wings are served with chunky Bleu cheese or ranch dressing

Maryland Lump Crab Cakes 12
Succulent lump crab, stone ground mustard aioli, blood orange oil and micro greens

Hummus Dip & Pita Half 6 / Full 9
Sundried tomato & roasted garlic hummus served with assorted crudités and pita triangles

Bruschetta 9
Sea salt ciabatta bread, plum tomatoes, basil, red onion, pesto oil and balsamic glaze

Grilled Flatbread 9
Pesto Sauce, fresh buffalo mozzarella, artichoke hearts, tomatoes, spinach and caramelized onion

Salads

Caesar Salad 6
Tender romaine hearts tossed in creamy Caesar dressing, served with parmesan curls and garlic croutons
with grilled chicken 9
with grilled shrimp 11

Cobb Salad 11
Grilled chicken, avocado, tomato, bleu cheese, egg, bacon, served on romaine with buttermilk ranch dressing

Sandwiches & More
All sandwiches are served with choice of french fries, fruit or coleslaw

Classic Burger 10
Signature 10oz. Angus Burger grilled to order and served with lettuce, tomato, red onion and your choice of cheese
add grilled onions, mushrooms or bacon 2.00 each

Smoked Turkey Club 9
Classic club triple-decker sandwich with smoked turkey, bacon, lettuce, tomato and mayonnaise on multi-grain wheat bread

Grilled Chicken Caprese Sandwich 10
Grilled marinated chicken breast topped with fresh basil, Buffalo mozzarella, sliced roma tomatoes, romaine lettuce and balsamic vinaigrette served on tomato focaccia bread

Grilled Vegetable and Sundried Tomato Wrap 9
Zucchini, yellow squash, mushrooms, tomatoes, spinach onions, served with sundried tomato hummus spread, spinach tortilla

Pizza

Toppings: Pepperoni, Sausage, Ham, Bacon, Spinach, Extra Cheese, Roasted Peppers, Olives, Artichoke Hearts, Fresh Garlic, Tomato, Fresh Basil, Mushroom

8-inch Personal Pan Pizza 9
Chicago’s own Connie’s Pizza personalized just for you, up to three toppings for no extra charge. Additional toppings 1.25/ea

15-inch Pizza 16
Chicago’s own Connie’s Pizza personalized just for you, up to three toppings for no extra charge. Additional toppings 1.50/ea

The Cave Bar
Hilton Chicago/Indian Lakes Resort
250 W. Schick Road
Bloomingdale, IL 60108
630-529-0200
IndianLakesResort.com

Leave a Comment

Filed under Uncategorized

Halloween “Fright Fest” at Wabash Tap

Comptab DJs Spin, Single and Group Costume Contests

Friday, October 28
10 p.m.

The Wabash Tap will host an all-out, Halloween “Fright Fest” on Friday, October 28. Spooky sounds mixed with plenty of party hits will be provided by the Comptap DJs. All ghoulish guests are invited to don their best costume, as a Halloween costume contest will be judged at the stroke of midnight. A $100 gift certificate will be awarded to the best single costume, and a $150 gift certificate will be awarded to the best group costume. This naughty night will also feature drink specials: $5 house cocktails, $4 Bells Amber and $3 jello shots.

WABASH TAP
1233 S. Wabash Avenue
Chicago, Illinois 60605
312.360.9488
Mainstayhospitality.com

Leave a Comment

Filed under Uncategorized

New Fall Dinner Menu at The Chicago Firehouse

Chef Kendal Duque’s New Seasonal Specialties

Dinner Menu, served nightly

The Chicago Firehouse is now serving their new Fall dinner menu, created by Chef Kendal Duque. The new seasonal specialties include Ale-Braised Pork Cheeks (mascarpone polenta, black kale braised with bacon); White Shrimp Risotto (mushroom and truffle cream); Pot Roast (horseradish mashed potatoes, green beans and carrots, red wine sauce); Roasted Whole Rainbow Trout (salsify, porcini mushrooms, artichokes, potatoes, cashew vinaigrette); Pan Roasted Cod (saffron tagliatelle, mussels, spicy wild boar sausage, tomato-cream sauce); Sauteed Cobia (sweet and sour eggplant, bok choy, lime-basil sauce); side dishes of roasted acorn squash and brussels sprouts served with dates and bacon.

Dinner service is available in the bar area, main dining room and seasonally on the large and lush backyard patio. A lunch menu is offered Monday through Friday, and Brunch is available on Saturdays and Sundays.

Dinner Hours: Monday through Thursday 4:00-10:00pm, Friday 4:00-10:30pm, Saturday 5:00-10:30pm and Sunday 3:00-9:00pm.

The Chicago Firehouse, Fall Dinner Menu

— STARTERS —

CFH OYSTERS ROCKEFELLER
spinach purée, applewood smoked bacon, pernod 15

STEAK TARTARE
pickled caper berries, raw egg yolk, basil croutons 14

JUMBO LUMP CRAB CAKE
vegetable salad, mustard sauce 14

CRISPY CALAMARI
cherry peppers, cocktail sauce 10

CHARRED BABY OCTOPUS
bell peppers, olives, tomato sauce, grilled baguette 14

ALE-BRAISED PORK CHEEKS
mascarpone polenta, black kale braised with bacon 15

WHITE SHRIMP RISOTTO
mushroom and truffle cream 16

SEAFOOD PLATTER
jumbo shrimp and cocktail sauce, caviar oysters, king crab legs, lobster, shellfish salad

Small 55 (serves 2–3)
Large 110 (serves 4–5)

— SALADS & SOUPS —

ARTICHOKE SALAD
carrots, pea tendrils, parmigiano-reggiano, ham and dijon vinaigrette 13

BABY BEETS AND GREEN BEANS
sweet onions, boursin cheese, arugula, walnut vinaigrette 12

BABY ICEBERG “WEDGE”
tomatoes, applewood smoked bacon, red onions, blue cheese dressing and crumbles 9

CAESAR
white anchovy, parmigiano-reggiano, croutons 9

HOUSE
baby greens, green apple, spiced pecans, blue cheese, sherry vinaigrette 9

FRENCH ONION SOUP
caramelized onion, gratinée cheese crouton 7

CFH LOBSTER BISQUE
puff pastry 9

— CHICAGO FIREHOUSE SPECIALTIES —

DOUBLE-CUT ROASTED PORK CHOP
barbecue rub, braised napa cabbage, sweet potato purée, dried cherry pan sauce 25

GRILLED AMISH CHICKEN
fingerling potatoes, rapini, lemon-truffle sauce 21

SEAFOOD PASTA
shrimp, calamari, crab, lemon pepper linguine, spicy tomato broth 23

CRISPY CAULIFLOWER
couscous, dried fruits, hazelnut vinaigrette 19

POT ROAST
horseradish mashed potatoes, green beans and carrots, red wine sauce 26

BISON BURGER
port braised onions, blue cheese 16

— SURF —

ROASTED WHOLE RAINBOW TROUT
salsify, porcini mushrooms, artichokes, potatoes, cashew vinaigrette 25

PAN ROASTED COD
saffron tagliatelle, mussels, spicy wild boar sausage, tomato-cream sauce 26

SAUTÉED COBIA
sweet and sour eggplant, bok choy, lime-basil sauce 27

PAN ROASTED SEA SCALLOPS
roasted squash, brussels sprouts, cavatelli pasta, goat cheese sauce 29

GRILLED SALMON
baby spinach, wild mushrooms, garlic gnocchi, red wine sauce 26

ALASKAN KING CRAB LEGS
lemon, drawn butter MARKET

8-OUNCE LOBSTER TAIL
lemon, drawn butter MARKET

— TURF —

Served à la carte (unless noted) with bordelaise sauce
All turf can surf: 8-ounce lobster tail; 8-ounce alaskan crab legs; four shrimp MARKET

FILET MIGNON
8-ounce 34
12-ounce, bone-in 45

CFH FILET FLIGHT
three, 3-ounce filet medallions with blue cheese, black pepper-parmesan and horseradish crusts 35

FILET OSCAR
8-ounce filet, crab meat crust, asparagus, hollandaise 46

CHÂTEAUBRIAND FOR TWO
black truffle sauce and béarnaise sauce 78

18-OUNCE USDA PRIME DRY AGED BONE-IN RIB-EYE 47

16-OUNCE USDA PRIME NEW YORK STRIP 43

CFH 16 OUNCE USDA PRIME BONELESS RIB-EYE
blue cheese crusted 38

18 OUNCE USDA PRIME DRY AGED KANSAS CITY
black truffle crusted 54

22-OUNCE PORTERHOUSE 49

DOUBLE-CUT RACK OF LAMB 41

VEAL CHOP
porcini mushroom and cipollini onion ragout 38

— COMPLEMENTS —

Large 8 (serves 2)

roasted acorn squash
brussels sprouts, dates and bacon
grilled asparagus
au gratin potatoes
sautéed button mushrooms
garlic whipped potatoes
creamed spinach
loaded twice-baked potato
market vegetables
three cheese mac & cheese

The Chicago Firehouse
1401 South Michigan Ave.
Chicago, IL 60605
312.786.1401
ChicagoFirehouse.com

Leave a Comment

Filed under Uncategorized

Chicago Blackhawks Events at Michael Diversey’s Tavern

Blackhawks Season Opener and Blackhawks City Roadwatch Night

Hawks Season Opener Party
Friday, October 7
7:30 p.m.

Blackhawks City Roadwatch Night
Thursday, October 20
8 p.m.

Michael Diversey’s Tavern, an official “Chicago Blackhawks bar,” celebrates the beginning of Blackhawks season with two game viewing events, complete with raffle prizes, giveaways and drink specials.

First, on Friday, October 7 at 7:30 p.m., the restaurant will kick off the Blackhawks season with an opening night celebration, featuring a complimentary champagne toast, raffle for prizes (including items signed by Blackhawks legend Bobby Hull), grand goal celebrations and more. Michael Diversey’s is officially bringing the United Center to the tavern’s fans with 23-ounce Big Bud Lights ($5, available on game days throughout the season).

Then, on Thursday, October 20, Michael Diversey’s will host the “Blackhawks City Roadwatch Night” at 8 p.m. Created to offer Hawks fans living in the city a central location to watch their favorite team on the road, this event will include all the fun of a Hawks home game, including the Bud Light Ice Crew Girls, Blackhawks merchandise giveaways, intermission contest and goal celebrations. 23-ounce, Big Bud Lights will be available for $5 (served on game days throughout the season).

Michael Diversey’s Tavern will air all Chicago Blackhawks games, with sound, all season long.

Michael Diversey’s Tavern
670 W. Diversey Parkway
Chicago, IL 60657
773.327.7040
MDTavern.com

Leave a Comment

Filed under Uncategorized

Espolon Tequila Events at ZOCALO

Four Course “Day of the Dead” Tequila Dinner and Festive Tequila Tasting

“Day of the Dead” Tequila Dinner
Wednesday, October 12
6:30 p.m. cocktail reception, 7 p.m. dinner
$65 (plus tax and gratuity)

Espolon Tequila Tasting
Thursday, October 13
7-9 p.m.
$25 per person (all inclusive)

This October, Zocalo will host back-to-back tequila events with Espolon tequila in the spotlight. On Wednesday, October 12 at 6:30 p.m., the restaurant and tequila bar will welcome guests for a “Day of the Dead” themed tequila dinner, complete with a welcome cocktail, tequila pairings and infusions, and an open bar of Zocalo margaritas, beer, and wine. The four course menu, listed below, features ingredients that are indigenous to the region of Oaxaca. A representative from Espolon tequila will be leading this tasting event. Limited seating is available. Please call Zocalo 312-302-9977 to reserve your spot.

The following day, Thursday, October 13, Zocalo will host its monthly tequila tasting from 7-9 p.m. The all-inclusive fee of $25 includes two creative cocktails by resident tequila ambassador Victor Baheza, a tasting of Espolon tequilas, “Day of the Dead” themed appetizers and live music. A raffle will be held for a chance to win Zocalo gift cards and bottles of Espolon tequila complete with tequila locker service at either Zocalo or Taco Joint.

“Day of the Dead” Tequila Dinner Menu and Pairings
Wednesday, October 12

First Course: Ceviche de Camaro
Poached shrimp tossed in a morita-blood orange dressing with cilantro, shallots, diced avocado and blood orange segments paired with Espolon Tequila Blanco

Second Course: Crema de Calabaza
Crème of butternut squash with a hint of vanilla and a cotija cheese crostini paired with morita & citrus infused Espolon Tequila Blanco

Third Course: Moles de Oaxaca
Braised beef short ribs in rich, flavorful black mole andpan seared halibut with green mole prepared in the traditional style of Oaxaca; served with caramelized sweet potato purée, sautéed baby carrots and grilled asparagus paired with Espolon Tequila Reposado

Fourth Course: Tres Leches de Chocolate
Vanilla sponge cake soaked in a Oaxacan chocolate spiked three-milk sauce with cajeta whipped topping and mixed berry compote paired with roasted cacao & cinnamon infused Espolon Tequila Reposado

*dinner also includes open bar of Zocalo margaritas, beer and wine

Handcrafted with 100% pure blue agave, Espolon premium tequila celebrates real Mexico and its storied culture through classic 19th century artistry and the iconic rooster, a symbol of national pride. This super premium 100% pure Blue Agave tequila is crafted at the acclaimed San Nicolas distillery located in the Los Altos region of Jalisco, and is recognized as the “Best Factory in Mexico.”

ZOCALO Restaurant and Tequila Bar
358 W. Ontario
Chicago, IL 60610
312.302.9977
ZocaloChicago.com

Leave a Comment

Filed under Uncategorized