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

“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
http://www.parkgrillchicago.com

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

Zombie Dust Debuts at Elate This Weekend

Rare Three Floyds Brew on Tap

Taps Saturday, September 17
$7 draughts

Three Floyds highly sought-after (and hard to find) “Zombie Dust” beer will tap this weekend at Elate. This draft only, single hop pale ale (formerly known as Cenotaph) is made in nearby Munster, Indiana and features Citra hops from the Yakima Valley in Washington State.

Elate will feature Zombie Dust in drafts, starting this Saturday, September 17, for $7 per glass. Elate will carry Zombie Dust while supplies last. The beer will be available during brunch, lunch and dinner service.

BEERadvocate rating: A

One of the biggest revelations of the 2011 beer scene in Chicago has been the emergence of Three Floyds Brewing’s Zombie Dust pale ale, fresh from the makers of all things hops in Munster, Indiana. With this beer, Three Floyds has taken the pale ale to a new level of greatness. It’s entirely accessible yet replete with complexity. It’s sessionable, attention-getting, and utterly delicious. It disappears off taps within a day of showing up. –Chicago Foodies

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

III Forks To Open in October

Contemporary Steakhouse Set in Millennium Park North

III Forks, one of the nation’s 100-percent, exclusively USDA prime steakhouses, will open in Chicago early this October, just north of Millennium Park. III Forks will be located at the Village Market in Lakeshore East, the new, 28-acre shopping and dining destination set among residential buildings, parks and hotels.

III Forks is a contemporary evolution of the classic steakhouse. The menu features USDA Prime beef, ocean-fresh seafood and locally sourced fare from Midwest farmers. This modern restaurant is simply sizzling with style and will provide the perfect setting for upscale dining, rooftop lounging, private parties and special events.

Specializing in USDA grade, prime cuts of meat, much of III Forks’ national success has been centered on its specifications for beef. Less than ten beef producers in the United States meet the standards for “prime” ranking by the USDA, which translates to less than half of one percent of all U.S. beef making the III Forks quality grade. These great steaks offer abundant marbling, juiciness, tenderness and superior flavor. All steaks will be cut-to-order by III Forks Chicago’s in-house butcher.

The Executive Chef of III Forks in Chicago is Tommy Nevill. Nevill is a celebrated chef with over a decade of experience in the industry. A native Floridian, Nevill studied at the Disney Culinary Institute in Orlando and Florida State University’s Dedman School of Hospitality. Over the last four years, he has led the opening teams and served as Executive Chef of III Forks Steakhouses in Houston, Texas, Boca Raton and Jacksonville, Florida, as well as most recently serving as Proprietor of the Hallandale, Florida location. Nevill is a Level One Sommelier, and trained under Master Sommelier, Drew Hendricks.

Chef Tommy Nevill’s menu will feature a bevy of options to start the meal, including Appetizers (Ahi Tuna, Crabcake St. Francis, Beef Croustades, Shrimp Cocktail); Soups (French Onion, Lobster Bisque) and Salads (III Forks Salad, Wedge Salad, Onion and Tomato).

Nevill’s menu also incorporates a “Beef Market” portion of the menu (tender Filet Mignon, Bone-in-Ribeye, New York Strip, Prime Rib, Flat Iron); equally impressive “Fish Market” selections (Fish of the Day, Chilean Sea Bass, Atlantic Salmon, Shrimp Platter, Scallops and Cod Water Rock Lobster Tail); and familiar favorites (Prime double-cut Pork Chop, French Dip, Roasted Chicken, Rack of Lamb, Prime Burger, Salmon Caesar, Tenderloin Salad).

Desserts are made fresh daily, ranging from a warm bread pudding with a bourbon pecan caramel glaze, house-made cinnamon ice cream and fresh strawberries, to a Grand Marnier-infused creme brûlée with fresh berries. Chef Nevill’s favorite is the six layer, dark chocolate ganache cake with toasted coconut and fresh strawberries.

A small plates menu, exclusively available on the rooftop, will consist of lighter menu items that are perfect for sharing, such as flatbreads, lamb meatballs, and a “duck and waffles” dish that is served in a waffle cone.

This new Midwest location will proudly source locally grown ingredients, from Lake Superior Whitefish and poultry from Gunthrop Farms, to Wisconsin-crafted cheeses and vegetables from nearby farms. Beer from Chicago’s own Goose Island Brewery will be available on draft.

The extensive wine list will offer over 300-400 global selections by the bottle, with 25 to 30 glass pours available, stored in a 58-degree cellar. The bar features modern classics such as a Belvedere Apple Martini, Grey Goose Raspberry Cosmo, Hendrick’s Gin Sunrise and Blood Orange Berry Mojito. A large selection of single malt scotch and vodkas will be available.

The restaurant, designed by Kate Murphy Interiors, features such décor elements as expansive floor-to-ceiling windows that overlook the park, custom-designed Italian mosaic columns by noted artist Loran Thrasher, two fireplaces (one is double-sided), rich woods and a rooftop lounge complete with private cabana-style seating areas. Furnishings throughout the restaurant evoke iconic elements of 1950-60’s modern architectural design.

Events will be exquisite at III Forks Chicago. Not only is the surrounding area well manicured and inviting, but the venue itself is stunning, and most impressive for private affairs. Two private dining rooms will be available for corporate meetings, seated social gatherings and cocktail receptions (Poker Room seats 10-14, Captain’s Room seats 36). The rooftop lounge will be available for private parties of up to 100 guests.

III Forks is located at the aforementioned Village Market center, a three-story, 105,000 square foot complex bordering the Lakeshore East neighborhood on the New Eastside. III Forks Steakhouse will occupy 13,000 square feet of dining and entertaining space (main dining room capacity 200, first level bar areas have 89 seats, second floor dining room 76 seats, second story bar, 36 seats). The neighboring, co-principal tenant is Mariano’s Fresh Market.

The Chicago restaurant will be the seventh III Forks steakhouse in the United States and is operated by Consolidated Restaurant Operations Inc. (CRO, Inc.) out of Dallas, Texas. Other locations include Austin, Houston and Dallas, Texas; and Hallandale, Jacksonville and Palm Beach Gardens, Florida.

III Forks
333 East Benton Place
Chicago, Illinois 60601
312.938.4303
www.3Forks.com
Facebook / III Forks Chicago
Twitter @IIIForksChicago

Hours: Sunday through Thursday from 5 p.m. to 11 p.m. and Friday-Saturday from 5 p.m. to Midnight.

Valet parking will be offered for $12. Metered street parking and garage parking is available.

Blokes & Birds Introduces New Menu

Smaller Plates and Lighter Fare with English Influences

Menu now available at dinner service
Sunday-Thursday, 5 p.m. to 11 p.m. and Friday-Saturday, 5 p.m. to Midnight

Chef Greg Cannon has recently introduced a re-vamped menu at Blokes and Birds. This season, the English gastropub will offer a larger selection of small plates, perfect for sharing with pals over a pint. Cannon’s new items include grilled baby octopus with rumbledthumps, aleppo chili and preserved lemon; ceviche with English cucumbers; prosciutto-wrapped mozzarella with butterscotch vinaigrette and oxford-style meatballs with wow wow sauce.

If you still have your eye on shepherd’s pie this summer, it has moved to the small plates section with a simply smaller serving. Similar Blokes’ favorites, like the baked mac ‘n cheese, are now available in half-sizes.

The gastropub fare is complemented by 70 global imports and American craft beers, along with custom craft cocktails and a well-edited wine list.

Blokes & Birds, New Dinner Menu

small plates

summer soups 6
mussels vindaloo or lemon, caper brown butter half 5, full 10
baked mac n cheese artisan cheeses half 5, full 10
black pudding sautéed apples and saigon cinnamon 6
deviled beef spicy curry & hot mustard pickle 10
grilled baby octopus rumbledthumps, aleppo chili, preserved lemon 8
ceviche english cucumbers 10
prosciutto wrapped mozzarella butterscotch vinaigrette 10
truffled forest mushrooms peat smoked sea salt 8
shepherd’s pie 14-hour stout braised lamb shoulder 6
oxford style meatballs wow wow sauce 6
cheese platter an assortment of artisan cheeses 15
scotch egg sweet mustard 8
devils on horseback sausage stuffed majool dates wrapped in bacon with a piquillo pepper sauce 5
curried prawns ship original madras curry butter & grilled artisan bread 15

salads

greens & herbs pimm’s vinaigrette 6
wedge iceberg, bacon, tomatoes & blue cheese with drambuie
onions 8
romaine classic caesar dressing 10
english cucumber mint, parsley, scallions & raspberries with a champagne vinaigrette 10
chopped salad mixed lettuces, eggs, ham, bacon, blue cheese, true blue cheddar, pasta, tomatoes, avocado & goat cheese 12
fresh bufala mozzarella & tomatoes basil pesto & balsamic reduction 12

sandwiches

bloke’s burger 4-year cheddar or horseradish havarti, drambuie onions, malt vinegar aioli, tomato & lettuce 10
foie burger prime beef & foie gras with truffled chips 18
b & b’s blt compart bacon, deviled ham, lettuce, tomato &
fried egg 9
braised short rib curry, horseradish havarti & basil aioli 9

entrees

vegetarian curry seasonal organic vegetables & mushrooms with basmati rice & korma curry sauce 10
fish & chips grilled lemon & thick cut tartar sauce 10
scottish salmon lemon, capers, grape tomatoes, asparagus & fresh basil with rumbledthumps & sea beans 16
chicken tikka masala roasted amish chicken & basmati rice 12
sausage platter selection of house made sausages 12
compart farms pork tenderloin rumbledthumps, mango chutney & blood orange balsamic 16

sides

chips 4
rumbledthumps 6
sea beans 7
bubble & squeak 5

Blokes & Birds
3343 North Clark Street
Chicago, Illinois 60657
773.472.5252
BlokesAndBirdsChicago.com