Tag Archives: III Forks

III Forks Continues Complimentary Monthly Wine Tastings

February’s Sip and Swirl Event Features Terlato

Monday, February 6
5:00 p.m. to 6:30 p.m.

Free to Attend

III Forks Prime Steakhouse will hold their next monthly wine tasting event on Monday, February 6. From 5:00 p.m. to 6:30 p.m., guests are invited to sip, swirl and sample three of Terlato Wines International’s varietals. The tasting, led by Proprietor Danny Payne and Wine Director Lance Gresak, will feature Terlato Family Vineyards’ Pinot Grigio, Chimney Rock’s Elevage and Flor de Campo’s Pinot Noir. Executive Chef Tommy Nevill will pair the pours with hand-passed hors d’oeuvres.

Following the event, participating guests are then welcome to enjoy a glass or bottle of wine at half-price.

The tastings will continue to take place the first Monday of every month (March 5, April 2) from 5:00 p.m. to 6:30 p.m.

III Forks Prime Steakhouse
333 East Benton Place
Chicago, Illinois 60601

312.938.4303
www.3Forks.com

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Valentine’s Day Dining at III Forks

Special Menu, Sweetheart Selection and Sparkling Wine

Special Menu Offered February 14
Sweetheart Selection Offered February 10-14

III Forks Prime Steakhouse will welcome Valentine’s Day dining guests with a special menu on Tuesday, February 14. Chef Tommy Nevill will feature starters, USDA Prime beef, seafood and sides (menu outlined below). Nevill’s “Sweetheart Selection,” filet mignon with cold water lobster tail, will be available throughout the weekend (February 10-14). III Forks will also feature four sparkling wine selections, chosen for the romantic holiday.

Reservations are encouraged. Please call III Forks or visit OpenTable.

Valentine’s Day Menu 

Beginnings
Seafood Medley 17.95
Shrimp Cocktail 15.95
Ahi Tuna 14.95
III Forks Salad 9.95
Wedge Salad 9.95
Lobster Bisque 11.95

Sweetheart Selection 
USDA Prime Filet Mignon with Cold Water Lobster Tail 69.95

Beef Market
USDA Prime Filet Mignon 8oz 34.95
USDA Prime Filet Mignon 12oz 42.95
USDA Prime New York Strip 16oz 44.95
USDA Prime Bone In Ribeye 18oz 42.95
USDA Prime Porterhouse 24oz 59.95
Prime Rib 16oz 34.95
Rack of Lamb 42.95

Fish Market
Atlantic Salmon 29.95
Chilean Seabass 35.95
Cold Water Lobster Tail Market

Sides
Off-the-Cob Cream Corn 8.50
Fresh Asparagus 9.95
Sauteed Spinach 9.50
Sauteed Mushrooms 9.50
Mashed Potatoes 6.95
Baked Potato 8.50
Six Cheese Potatoes 9.50
Sweet Potato Hash 8.50

Featured Sparkling Wine Selections
Mumm, Napa, NV 187ml 12.00
Chandon Brut Classic, California, NV 187ml 15.00
Domaine Chandon “Etoile” Napa, NV 750ml 81.00
Veuve Clicquot “Yellow Label” Reims, NV 750ml 126.00

III Forks Prime Steakhouse
333 East Benton Place
Chicago, Illinois 60601

312.938.4303
www.3Forks.com

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New Prix Fixe Dinner at III Forks

III Course Menu Served on Sundays

Starts Sunday, January 8, 2012 
Offered every Sunday evening thereafter

$42.95 per person

III Forks Prime Steakhouse will now offer a prix fixe option on Sundays. Starting January 8, dining guests may choose to enjoy a “III Course” menu priced at $42.95. The first course includes the choice of soup or salad; the second, entree course offers steak, fish or pork; and the third, sweet course tempts with chocolate ganache cake or Texas pecan cake. The menu, prepared by Executive Chef Tommy Nevill, is outlined below.

Dinner is served on Sundays from 5-11 p.m. The new prix fixe menu at III Forks does not include tax and gratuity. Suggested wine pairings are available for an additional fee. Table reservations are accepted and walk-ins are welcome.

III Course Prix Fixe Menu

$42.95, served Sundays

Course I
select one

Lobster Bisque with fresh cold-water lobster
Caesar Salad 
with roasted red peppers and shaved, aged parmesan

Course II
select one

USDA Prime 8-ounce Filet Mignon
Lump Crab Topped Mahi Mahi 
with spicy Asian aioli
Prime Double Cut Pork Chop 
with serrano-peach barbeque sauce and balsamic glaze

Course III
select one

Chocolate Ganache Cake rich layers of chocolate cake with creamy ganache icing, coconut and fresh strawberries
Texas Pecan Cake 
with cream cheese frosting

III Forks Prime Steakhouse
333 East Benton Place
Chicago, Illinois 60601

312.938.4303
www.3Forks.com

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III Forks Launches Monthly Wine Tastings

First Complimentary Sip and Swirl Event Leads with Terlato

Monday, January 2
5:00 p.m. to 6:30 p.m.
Free to Attend

Monthly Wine Tastings to Follow the First Monday of Each Month

This Monday, January 2, III Forks will launch the first of their monthly wine tasting events. From 5:00 p.m. to 6:30 p.m., wine novices and connoisseurs alike are welcome to sip, swirl and sample from a rotating roster of wineries. January’s event will welcome Terlato Wines International. The varietals will include Chateau St. Jean Cinq Cepages, Terlato Syrah and Santa Margherita Brut Rose.

Proprietor Danny Payne and Executive Chef Tommy Nevill will lead the tasting that is comprised of complimentary, hand-passed hors d’oeuvres and paired wines. Participating guests are then welcome to enjoy a full glass or bottle for half-price.

The tastings will take place the first Monday of every month (January 2, February 6, March 5) from 5:00 p.m. to 6:30 p.m.

III Forks Prime Steakhouse
333 East Benton Place
Chicago, Illinois 60601

312.938.4303
www.3Forks.com

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New Bar Bite Menu at III Forks

Smaller Plates and Sandwiches in the Lounge Area

III Forks Prime Steakhouse unveils a new “bar bite” menu today in the lounge area. Chef Tommy Nevill has taken some of the most popular dishes from the rooftop and dinner menus to create smaller plate and sandwich selections for guests in III Forks lavish, lounge area. Nevill has included sharable dishes, such as blue cheese taro chips, artisanal cheese plates and Kobe sliders, as well as wedge salad wraps, ahi tuna, prime burger and steak tartar. All of the bar bites may be paired with one of the many hand-selected wines offered at III Forks, or the list of creative, seasonal cocktails.

III Forks is open Sunday through Thursday from 5 p.m. to 11 p.m. and Friday-Saturday from 5 p.m. to Midnight.

Bar Bite Selections

Blue Cheese Taro Chips 6.95
thin sliced taro root, gold and red beet chips with creamy Point Reyes blue cheese sauce and blue cheese crumbles

Wedge Salad Wraps 7.95
traditional wedge salads done not so traditionally

Artisanal Cheese Plate 12.95 / 17.95
a selection of locally produced cheeses available in flights of three and five cheeses

Kobe Sliders 8.95
on a fresh-baked roll with a sweet horseradish pickle

Ahi Tuna 14.95
blackened ahi over Asian slaw with lemon wasabi cream and black pepper rum hoisin

Duck & Waffles 12.95
duck tucked in waffle cones with port wine cherries, creme fraiche and pistachios

Prime Burger 14.95
USDA Prime Beef on fresh-baked roll, with fries

French Dip Sandwich 14.95
shaved prime rib with balsamic glazed caramelized onions, roasted red peppers and creamy horseradish sauce, with fries

Steak Tartar 19.95
chopped USDA Prime Tenderloin tossed in a mustard aioli and served in a Himalayan pink salt bowl

III Forks Prime Steakhouse
333 East Benton Place
Chicago, Illinois 60601

312.938.4303
www.3Forks.com

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New Year’s Eve Dining at III Forks

Chef Nevill’s Special Menu Will Make for a Memorable Meal

Saturday, December 31
Reservations 5 p.m. to midnight

III Forks Prime Steakhouse, a sleek new restaurant located just north of Millennium Park in the Village Market, will offer a special menu for a memorable meal on New Year’s Eve. Chef Tommy Nevill has created a la carte dinner selections that range from starters and sides to steak and seafood, as well as featured sparkling suggestions (menus below).

Please call III Forks, or visit OpenTable, to reserve a table for dinner.

New Year’s Eve Celebration at III Forks

Beginnings
Seafood Medley 17.95
Shrimp Cocktail 15.95
III Forks Salad 9.95
Wedge Salad 9.95
Lobster Bisque 11.95

Featured Dinner Selection
USDA Prime Filet Mignon with Cold Water Lobster Tail 64.95

Featured Sparkling Selections
Mumm, Napa, NV 187ml, 12.00
Chandon Brut Classic, California, NV 187 ml, 15.00
Domaine Chandon “Etoile” Napa, NV 750ml, 81.00
Veuve Clicquot “Yellow Label” Reims, NV 750ml, 126.00

Beef Market
USDA Prime Filet Mignon 8oz, 34.95
USDA Prime Filet Mignon 12 oz, 42.95
USDA Prime New York Strip 16oz, 44.95
USDA Prime Bone In Ribeye 18oz, 42.95
USDA Prime Porterhouse 24oz, 59.95
Prime Rib 16oz, 34.95
Rack of Lamb 42.95

Fish Market
Atlantic Salmon 29.95
Chilean Seabass 35.95
Cold Water Lobster Tail market

Sides
Off-the-Cob Cream Corn 8.50
Fresh Asparagus 9.95
Sauteed Spinach 9.50
Sauteed Mushrooms 9.50
Mashed Potatoes 6.95
Baked Potato 8.50
Six Cheese Potatoes 9.50
Sweet Potato Hash 8.50

III Forks Prime Steakhouse
333 East Benton Place
Chicago, Illinois 60601

312.938.4303
www.3Forks.com

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Halloween Under the Stars at III Forks Steakhouse

Complimentary Hors d’ Oeuvres and Costume Contest

Monday, October 31
5-7 p.m. Complimentary Hors d’ Oeuvres
5-11 p.m. Halloween Celebration

No cost to attend

Newly opened III Forks Steakhouse will host a Halloween party on Monday, October 31 from 5 to 11 p.m. Ghoulish guests are invited to come dressed to impress, as a costume contest will take place on the heated rooftop lounge. Dinner for two at III Forks will be awarded to the best female, male and couples costume. This fun-filled evening will feature complimentary hors d’oeuvres from 5-7 p.m. and the bar will offer a bevy of cocktails perfect for sipping by the fire on all hallows’ eve.

III Forks
333 East Benton Place
Chicago, Il 60601
312.938.4303
3Forks.com

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III Forks Prime Steakhouse Opens October 5

Contemporary Restaurant Set in Millennium Park North

III Forks, one of the nation’s only 100-percent, exclusively USDA prime steakhouses, will open in Chicago on Wednesday, October 5. III Forks is located just north of Millennium Park 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 provides 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 are 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 features 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, Tomato and Onion).

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, consists of lighter menu items that are perfect for sharing, such as tobiko deviled eggs, blue cheese taro chips, flatbreads (lox or prime strip steak), kobe beef sliders, lamb meatballs, and a “duck and waffles” dish tucked inside in waffle cones.

This new Midwest location proudly sources locally grown ingredients, from Lake Superior Whitefish and poultry from Gunthrop Farms, to Wisconsin-crafted cheeses and vegetables from nearby farms. Beers from Chicago’s own Goose Island Brewery are available as draft pours.

-MENUS OUTLINED BELOW-

The extensive wine list offers over 300-400 global selections by the bottle, which are stored in a 58-degree, free standing glass wine cellar. Thirty varietals are offered by the glass. The signature cocktail menu includes Belvedere Apple Martini, Grey Goose Raspberry Cosmopolitan, Hendrick’s Gin Sunrise and Bacardi Blood Orange Berry Mojito. III Forks carries an impressive selection of single malt scotch, whiskey, vodka and other spirits.

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, double-sided fireplace, and cozy banquettes. The impressive rooftop lounge offers private cabana-style seating complete with built-in heaters, large knotty pine and granite bar, stone fireplaces and serene, city views. Furnishings throughout the restaurant evoke iconic elements of 1950-60’s modern architectural design.

Events are simply 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. Four dining rooms are available for corporate meetings, seated social gatherings and cocktail receptions (the glass-enclosed, Wine Room seats 10, the Poker Room with communal table and stone fireplace seats 14, the classic Captain’s Room seats 36, and the wood-shuttered Legends Room seats 86 for semi-private affairs). The rooftop lounge is available for private parties of up to 100 guests. The direct phone line for private eventsis 312.938.4309.

III Forks is located at the aforementioned Village Market center, a three-story, 105,000 square foot complex bordering the Lakeshore East neighborhood on theNew Eastside. III Forks Steakhouse occupies 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.

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.

The Chicago restaurant is 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 Prime Steakhouse
333 EastBenton Place
Chicago, Illinois 60601
312.938.4303
http://www.3Forks.com
Facebook / III Forks Chicago
Twitter @IIIForksChicago

DINNER MENU

Appetizers
Onion Rings 9.95
Ahi Tuna 14.95
Beef Croustades 10.95
Shrimp Cocktail 15.95
Bacon Wrapped Scallops 14.95
Crabcake St. Francis 15.95
Seafood Medley 16.95
Shrimp Cocktail, Crab cake St. Francis & Bacon Wrapped Scallop

Starters
III Forks Salad 9.95
Wedge Salad 8.95
Caesar Salad 8.95
Tomato and Onion Salad 8.95
French Onion Soup 9.95
Lobster Bisque 11.95

Beef Market
USDA Prime Filet Mignon 8oz 34.95
USDA Prime Filet Mignon 12oz 42.95
USDA Prime Bone In Ribeye 18oz 42.95
Prime Rib 10oz 27.95
Prime Rib 16oz 34.95
Prime NY Strip Pepper Steak 12oz 36.95
USDA Prime New York Strip 16oz 44.95
USDA Prime Flat Iron 10oz 21.95
Tenderloin Tips with mashed potatoes 23.95

Fish Market
Atlantic Salmon 29.95
Chilean Seabass 35.95
Fish of the Day MARKET
Lake Superior White Fish 23.95
Shrimp Platter 24.95
Scallops 29.95
Cold Water Rock Lobster Tail MARKET

Local Favorites
Prime Double-Cut Pork Chop 23.95
Rack of Lamb 42.95
French Dip Sandwich with fries 14.95
Chicken-Fried Prime Rib 26.95
Prime Burger with fries 14.95
Roasted Chicken with red pepper sauce 21.95
Tenderloin Salad with blue cheese dressing 18.95
Salmon Caesar Salad 17.95

Sides
Off-the-Cob Cream Corn 8.50
Fresh Asparagus 9.95
Sautéed Spinach 9.50
Sautéed Mushrooms 9.50
Mashed Potatoes 6.95
Baked Potato 8.50
Six Cheese Potatoes 9.50
Sweet Potato Hash 8.50

LOUNGE MENU

Tobiko Deviled Eggs 5.95
topped with red pepper, dill and Tobiko caviar

Blue Cheese Taro Chips 6.95
thin sliced taro root, gold andred beet chips with creamy Point Reyes blue cheese sauce and blue cheese crumbles

WedgeSalad Wraps 7.95
traditional wedge salads done not so traditionally

ArtisanalCheese Plate 13.95
a selection of locally produced cheeses available in flights of three 17.95
and five cheeses

Kobe Sliders 8.95
on roll or as a lettuce wrap

Lamb Meatballs 8.95
housemade lamb meatballs with caramelized fennel demi

Duck & Waffles 9.95
duck tucked in waffle cones with port wine cherries, créme fraiche and pistachios

Lox Flatbread 16.95
smoked salmon with cream cheese, eggs, onions and capers

Beef Flatbread 19.95
thin sliced USDA Prime Strip Steak with caramelized onions, port wine cherries and toasted walnuts

Sliced Steak 17.95
USDA Prime Strip Steak slices with chimichurri sauce and cucumber beet ribbons

Steak Tartar 19.95
chopped USDA Prime steak tossed in a mustard aioli and served in a Himalayan pink salt bowl

Cocktail, Wine and Spirits Menus Available Upon Request

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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.

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