Tag Archives: dinner events

“Dia de Los Muertos” Menu

Day of the Dead Dining at Zocalo Restaurant and Tequila Bar

Special Dinner Menu: Friday, October 28 through Tuesday, November 2

Mexico’s Day of the Dead (“Dia de Los Muertos”) celebration is a popular and fascinating cultural holiday. People who have passed on are honored, remembered and prayed for by friends and relatives. The celebration, which traditionally takes place November 1 and 2, is more festive than somber, as many believe that during these two days the souls of the deceased return to visit their living relatives to eat, drink and be merry – as if they were living. Traditionally, families gather around the “ofrenda” or altar dedicated to the deceased, which is decorated with sugar skulls, candles, and a display of their favorite foods and drinks. In some parts of Mexico, families gather outside the home at the grave sites of their loved ones.

Zocalo Restaurant and Tequila Bar will offer a special “Dia de Los Muertos” menu featuring Oaxacan cuisine, from Friday, October 28 to Tuesday, November 2. The special menu is outlined below. The full regular dinner menu will also be offered. Dinner is served Sunday-Thursday from 5-10 p.m. and Friday-Saturday from 5 p.m.-midnight.

“Dia de Los Muertos” Menu at Zocalo
Offered During Dinner Service October 28 – November 2

Antojito / Appetizer

Ceviche con Pasilla de Oaxaca $9
Seared scallops tossed in a citrus-pasilla dressing with orange segments, red onion and cilantro; served with malanga and plantain chips

Platoes Fuertes / Main Course

Mole Negro $18
Braised beef short ribs in a rich, flavorful black mole prepared in the traditional style of Oaxaca; served with a caramelized sweet potato puree and seasonal roasted vegetables

Pescadoen Mole Verde Oaxaqueño $20
Pan seared halibut in green Oaxacan mole served with a fava bean puree, sautéed baby carrots and asparagus

Quesadillas de Flor de Calabaza $17
Zucchini blossom quesadillas served with garlicky white rice and fresh cactus salad

Postre / Dessert

Flan de Calabaza $6
Pumpkin flan infused with autumn spices and garnished with cinnamon whipped topping and candied pumpkin seeds

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

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“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

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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

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“Festa Della Porchetta” at Due Lire

Italian-Style Pig Roast in the Garden

Sunday, October 9
3-7 p.m.

$25 per person

Due Lire in Lincoln Square will host “Festa Della Porchetta,” an Italian-style, fall pig roast, on Sunday, October 9 from 3-7 p.m. Executive Chef Kevin Abshire will prepare a whole pig, first stuffed with fennel, sage, garlic, salt and pepper, then slow-roasted for hours in Due Lire’s beautiful, backyard garden patio. The porchetta will be served with an apricot and truffle demi-glace, along with several savory side dishes (listed below) for $25 per person. Three beers from Andersonville’s Metropolitan Brewing Company will be available to pair with the pork, either as a flight ($10) or by the bottle ($4).

Festa Della Porchetta Menu

Pork Entree

seasoned and slow-roasted with fennel, sage, garlic, salt and pepper

Sauce and Sides

Apricot and truffle demi
Caramelized brussels sprouts, pecorino, mint
Butternut squash and root vegetable lasagna
Herb roasted potatoes
Grilled garlic bread

Metropolitan Beer
$4 bottles; $10 flight

Flywheel Bright Lager
Dynamo Copper Lager
Iron Works Alt

Due Lire Vino & Cucina
4520 North Lincoln Avenue
Chicago, Illinois 60625
(773) 275-7878
http://www.Due-Lire.com

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“Late at Elate”

Evening Hours Offer Specialty Menu, DJ and Live Jazz, Organic Bottle Service

Friday and Saturday, 9:30 p.m.-1 a.m.
No fee to attend

Diners looking for a late-night bite, or those just starting out their night, will enjoy a new line up of evening offerings at Elate. Located in the heart of River North’s dining and entertainment district, Elate restaurant has introduced “Late at Elate” every weekend.

On Friday and Saturday evenings from 9:30 p.m. to 1 a.m., DJ Lego will spin creative, cutting-edge sounds paired with musical stylings by a local jazz artist. Starting at 10 p.m., Executive Chef Mike Noll will offer a specialty late-night dining menu (listed below), perfect for passing among friends. Evening edibles may be ordered through Midnight.

Libations include custom, craft cocktails and a unique bottle service menu featuring six organic options. All sharable spirits will arrive with appropriate mixers, garnishes and glassware. The complete cocktail menu is also below.

LATE NIGHT DINING MENU

OYSTERS ½ DOZEN 18
choice of east or west
MEAT & CHEESE 16
choice of east or west
WARM SPANISH OLIVES 8
choice of east or west
AHI TUNA TARTARE 14
choice of east or west
CHILLED PRAWNS 13
choice of east or west
POMMES FRITES & FONDUE 10
choice of east or west
P.E.I. MUSSELS 14
choice of east or west

Organic Craft Cocktails $12

“Ginger Fizz” Veev Acai spirit, ginger beer, fresh lime juice, bitters

“The Lotus” Square One Cucumber vodka, St. Germain, fresh lime juice, simple syrup, soda water, pepper

Organic Bottle Service

Bubbly: 06 Domaine Carneros, Napa Valley, CA 13/59
Bubbly: NV Korbel, Brut Organic, Sonoma, CA 15/68
Vodka: Square One 200/ Cucumber 200/ Botanical 200
Gin: Tru 200
Rum: Crusoe Silver 200
Tequila: Casa Noble Blanco 200/ Anejo 225/ Reposado 250

Craft Cocktails $12

“Jalapeno-Strawberry Caiporoska” grapefruit vodka, muddled strawberry and jalapeño pepper, fresh lime juice, simple syrup

“Pimm’s Cup” gin, Pimm’s, fresh lemon juice, simple syrup, ginger beer, cucumber

“Dark & Stormy” dark rum, fresh lime juice, rosemary-brown sugar syrup, ginger beer

“Raspberry Fizz” prosecco, raspberry, mint, lemon

“Cane & Abel” 10 cane rum, blackberry, cream soda

“Westside” Hennessy Black, mint, lemon, raspberry, ginger beer

Bottle Service

Bubbles

NV Moët & Chandon, ICE Imperial, France 110
NV Moët & Chandon, Brut Imperial, France 14/105
02 Dom Perignon 380
NV Veuve Clicquot, Rose 180
NV Veuve Clicquot, Yellow Label, Brut 20/150
NV Veuve Clicquot, Yellow Label, Brut
1.5L magnum 290

Vodka
Ketel One 250/ Citroen 250
Grey Goose 275
Belvedere 275/ Bloody Mary 275
Effen Black Cherry 225

Gin
Tanqueray 225
Bombay Sapphire 250

Rum
10 Cane 275
Captain Morgan 225
Bacardi 200
Goslings 250

Tequila
Patron Silver 250/ Anejo 275/ Reposado 300
Don Julio Blanco 275/ Anejo 300/ Reposado 325

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

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Vinic Wine Shop Hosts Dinner at Quince

Motto’s Cuisine Paired with Local Specialty Store’s Wines

Tuesday, August 30
6:30 p.m.

$75 per person, all inclusive

Quince restaurant and Vinic Wine Company wine shop, both located in the heart of Evanston, will join together for a three-course wine dinner on Tuesday, August 30. Starting at 6:30 p.m., Sandeep Ghaey of Vinic Wine Company will lead a wine-and-dine event featuring Barnett Vineyards wines. Executive Chef Andy Motto has created a menu that pairs with each of the varietals, including chardonnay, pinot noir, merlot and caberent.

For reservations, please call Vinic Wine Company at (847) 773-7000 or email info@vinicwine.com. The $75 fee is inclusive of tax and gratuity.

MENU

Barnett Vineyards Chardonnay
Duo of Spring Rolls passed

First Course
Barnett Vineyards Pinot Noir
Chicken and Savory-Stuffed Zucchini Blossom artichoke, olive, tomato

Second Course
Barnett Vineyards Merlot
Beef Tongue and Cheek potato, onion, corn, beans, red wine sauce

Third Course
Barnett Vineyards Cabernet
Tomato Napoleon cucumber, basil, burrata, goat cheese

Quince Restaurant
1625 Hinman Avenue
Evanston, IL 60201
(847) 570-8419
QuinceRestaurant.net

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