Chicago Restaurant Week Participants and Menus 1.30-2.12

RIVA #crw
RIVA #crw

CHICAGO RESTAURANT WEEK 2015 PARTICIPANTS AND MENUS

(listed in alphabetical order; photos upon request or click to download)

This January and February, diners are invited to enjoy the eighth annual Chicago Restaurant Week, with over 250 participating restaurants throughout the city. Restaurants will offer special prix-fixe meals including lunch, dinner or both, depending on the restaurant’s preference.  For details, visit http://www.choosechicago.com/things-to-do/dining/chicago-restaurant-week/

During Restaurant Week, some of the city’s most notable chefs will offer their menus at a discount, and guests will have an opportunity to taste dishes created by Executive Chef Brian Jupiter of Frontier, Executive Chef Christian Fantoni of Phil Stefani’s 437 Rush, Chef Luigi Garcia of Riva Crab House and Chef Victorio Padilla of Tuscany Restaurant on Taylor Street, among others.

 

WHEN:  Friday, January 30 – Thursday, February 12

 

COST:Prix-Fixe Meals

$22 Lunch

$33/$44 Dinner
PARTICIPATING RESTAURANTS:

FRONTIER
  • Executive Chef Brian Jupiter
  • Dinner only: $33 prix fixe

Raised in New Orleans, Chef Jupiter has always believed that the Southern comfort style of cooking is a true art form, and he refers back to many recipes derived from closely held family secrets. Through his eclectic recipes, Chef Jupiter strives to elevate the status of “soul food” and Cajun/Creole cooking to the level of more widely recognized cuisines.

DINNER MENU:

FIRST COURSE (Choice of):

Rabbit and Frisée Salad

Rabbit confit, frisée, macerated cranberries, balsamic

 

Duck and Andouille Sausage Gumbo

Filé powder, rice

 

SECOND COURSE (Choice of):

Smoked Wild Boar Shank

Chestnut gnocchi, collard greens, boar bacon lardon

 

Char-grilled Redfish

Urban Till micro salad, grape tomato, grits

 

THIRD COURSE:

Pineapple Upside-Down Cake

Ginger anglaise, candied thyme

 

Restaurant Details:1072 North Milwaukee

Chicago, IL 60642

773.772.4322

www.thefrontierchicago.com

Hours:Monday – Friday: 4 p.m. – 2 a.m.

Saturday: 10 a.m. – 3 a.m.

Sunday: 10 a.m. – 2 a.m.

 

PHIL STEFANI’S 437 RUSH
  • Executive Chef Christian Fantoni
  • Lunch: $22 prix fixe
  • Dinner: $44 prix fixe

LUNCH MENU:

FIRST COURSE (Choice of):

Pasta e Fagioli

Tuscan cranberry bean soup, elbow pasta, herb oil

 

Ruchetta

Wild baby arugula, raisins, red onion, hazelnuts, crumbled goat cheese, citrus dressing

 

SECOND COURSE (Choice of):

Fusilli

Fresh eggless fusilli pasta, Italian sausage, bell peppers, basil, fresh tomato sauce

 

Trota Iridea

Roasted rainbow trout almondine, mashed potatoes, asparagus

 

THIRD COURSE (Choice of two flavors:

Gelati e Sorbetti

 

DINNER MENU:

FIRST COURSE (Choice of):

Calamari

Grilled marinated calamari, frisse & radicchio salad, corona beans, bell peppers, Dijon dressing

 

Mozzarelline

Bufala mozzarella porcini vellute, arugula, truffle dressing, pomodorini

 

SECOND COURSE (Choice of):

Ravioloni

Homemade braised short rib ravioli, brown butter emulsion, forest mushrooms, fava beans, parmesan
Tagliata

Grilled beef strip loin “tagliata style”, Brussels sprouts, bacon, fingerling potatoes, rosemary jus

 

THIRD COURSE (Choice of):

Tortino

Banana bread, Nutella, vanilla sauce, chocolate ice cream
Spuma

Layered lady fingers, hazelnut mousse, chocolate cigar, pistachio ice cream

 

Restaurant Details:437 N. Rush St.

Chicago, IL 60611

312.222.0101

www.philstefanis437rush.com

Hours:Lunch: Monday – Friday, 11 a.m. – 4 p.m.

Bar Bites: Monday – Friday, 5 p.m – 7 p.m.

Dinner: Monday – Thursday, 5 p.m. – 10 p.m.

Friday & Saturday, 5 p.m. – 11 p.m.

 

RIVA CRAB HOUSE
  • Chef Luigi Garcia
    Blue Crab Gumbo
  • Lunch: $22 prix fixe
  • Dinner: $44 prix fixe

 

LUNCH MENU:

FIRST COURSE (Choice of):

Blue Crab Gumbo

Baby Greens Salad

Baby green, tomato, red wine vinaigrette

SECOND COURSE (Choice of):

Roasted Chicken Breast

Brussels sprouts, ozette potatoes, pancetta

Lake Whitefish

Blackened, mashed potatoes, chile ancho sauce

 

Roasted Pear Agnolotti

Toasted pine nuts, sage brown butter

 

THIRD COURSE (Choice of):

Flourless Chocolate Cake

Assorted Gelato

 

DINNER MENU:

FIRST COURSE (Choice of):

Crispy Calamari

Garlic citrus aioli, cocktail sauce

Clam Chowder

Caesar Salad

 

SECOND COURSE

(Choice of):

Filet Mignon

Asparagus, whipped potatoes, demi glace

Colossal White Gulf Shrimp

Potato gnocchetti, oyster mushrooms, arugula, thyme butter sauce

Scallop Fettuccine

Seared diver scallops, organic guanciale, caramelized wild mushrooms, brown butter emulsion

THIRD COURSE (Choice of):

Tiramisu

White Chocolate Creme Brûlée

 

Restaurant Details:700 E. Grand Ave.

Chicago, IL 60611

312.644.7482

www.rivanavypier.com

Hours:Riva Main Dining Lunch: Sunday – Saturday, 11:30 a.m. – 3 p.m.

Dinner: Sunday – Saturday, 5 p.m. – 10:30 p.m.

Bar menu available from 3 p.m. to 5 p.m. in the bar only

Riva Cafe: Sunday – Saturday, 11 a.m. – 10:30 p.m.

 

TUSCANY RESTAURANT on Taylor Street
  • Chef Victorio Padilla
  • Lunch: $22 prix fixe
  • Dinner: $33 prix fixe

 

LUNCH MENU:

FIRST COURSE (Choice of):

Minestrone

Fresh vegetable soup

Insalata di Cicoria

Mixed greens, pancetta, cannellini beans, shallot vinaigrette

SECOND COURSE (Choice of):

Maccheroni

Fresh ribbon noodles, tomatoes, brandy cream sauce

Pollo

Crispy boneless half chicken, mashed potatoes, braised baby black kale

THIRD COURSE:

Tiramisu

Tiramisu

DINNER MENU:

FIRST COURSE (Choice of):

Zuppa

Beef barley soup

Crostini

Toasted ciabatta, wild mushrooms, taleggio

SECOND COURSE (Choice of):

Fettuccine

Fresh ribbon noodles, shrimp, asparagus, brandy cream sauce

Medaglione Di Bue

Pan seared tenderloin medallions, gorgonzola risotto, wild mushroom sauce 

 

THIRD COURSE (Choice of):

Tiramisu

Homemade Cheesecake

Restaurant Details:1014 W. Taylor St.

Chicago, IL 60607

312.829.1990

www.tuscanychicago.com

Hours:Lunch: Monday – Friday, 11 a.m. – 3:30 p.m.

Dinner: Monday – Thursday, 3:30 p.m. – 10 p.m.

Friday, 3:30 p.m. – 11 p.m

Saturday, 4 p.m. – 11 p.m.

Sunday, 4 p.m. – 9 p.m.

 

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