“Be My Valentine” at Nacional 27

Four Course Menu with Creative Cocktail Pairings 

February 10, 11, 13, 14

$49 four course menu
$35 cocktail pairings

Heat up your winter holiday at Nacional 27, where drinks, dining and dancing make for a great date night. This Valentine’s Day weekend (February 10, 11, 13, 14), the River North restaurant and lounge will offer a special “Be My Valentine” menu.  Chef Chico Vilchez’s four courses include a selection of tapas, choice of soup or salad, entree and dessert for $49 per guest. Nacional 27′s mixologist, Liz Samples, has created four cocktails that may be paired with dinner for an additional $35.

After dinner, linger in the lounge or dash to the dance floor to experience a complete evening on the town, all under one roof.  Reservations are recommended, please call Nacional 27 at 312-664-2727 or visit N27Chicago.com.

“Be My Valentine” Menu

TAPAS

Shrimp Adobado Skewer; Agave BBQ’d Lamb Taco; Crab Cake with chipotle tartar; Pepper Jack Cheese, Boniato and Plantain Empanada

Cocktail Pairing: POW! Punch
Myers rum, rhum creole clement, ginger-habenero, pomegranate, orange juice, passion fruit, sparkling wine

SOPA OR ENSALADA

(select one)

Shrimp Chowder, red & yellow peppers, red bliss potatoes, jalapeno, ginger

Hearts of Palm Salad, salsa cruda, avocado, papaya, olives

Cocktail Pairing: N27 Mojito
Bacardi rum, lime, mint, sugar, soda water

ENTREE

(select one)

Surf & Turf, 5-oz filet with malbec reduction and Langostinos with citrus butter, served with herb roasted potatoes, leeks and red peppers

Seared Ahi Tuna, Latin spiced, served with a jicama, grapefruit & pomegranate salad

Cocktail Pairing: Martini #27
Bacardi anejo, housemade falernum, guava puree, soda water, fresh herbs

POSTRE

Cinnamon Churros, dulce de leche; Chocolate Sponge Cake, strawberry crema

Cocktail Pairing: Good ol’ glass of bubbly 

Nacional 27
325 West Huron
Chicago, Illinois 60654
312-664-2727
n27chicago.com

“Toast for Tuesdays” at ZED451

New Weekly Wine Night Features Half-Price Bottles

Tuesday Evenings
4:30 p.m. to 1:00 a.m

ZED451 offers an enticing reason to toast on Tuesday nights. A newly launched wine night, “Toast for Tuesdays,” is now taking place every week at the River North restaurant and lounge. The select list features approximately 30 bottles, from Malbecs and Merlots to Cabs and Cava, at a fifty-percent discount. The wine list will change slightly from week to week; an example wine list is below.

ZED451 suggests pairing the chosen bottle with the full dinner experience, offered on Tuesdays from 4:30 p.m. to 9:45 p.m., or simply enjoy sipping and swirling in the cozy lounge, from 4:30 p.m. to 1:00 a.m. The bar area offers an a la carte menu, with appetizers, sliders and other specialties. Table reservations and walk-ins are welcome, please call the restaurant or visit ZED451.com.

“Toast for Tuesdays” Wine Night at ZED451

Featured Wines, Half Price Bottles
Noval Black Port $54, regularly $108

Colores del Sol Malbec $23, regularly $46

Bonny Doon Le Cigare Volant $43, regularly $86

Francis Ford Coppola Diamond Claret $28, regularly $56

Beaulieu Vineyard Cabernet Sauvignon $30, regularly $60

Domaine Chandon Pinot Meunier $31, regularly $62

Brunello di Montalcino $60, regularly $120

Grayson Cellars Zinfandel $20, regularly $40

Trinchero Petite Verdot $55, regularly $110

Gran Fuedo Vinas Viejas $25, regularly $50

Finca Decero Cabernet Sauvignon $28, regularly $56

Sharecropper Cabernet Sauvignon $30, regularly $60

Priest Ranch Cabernet Sauvignon $40, regularly $80

Wente Sauvignon Blanc $25, regularly $50

Ramey Chardonnay $35, regularly $70

Hewitt Cabernet Sauvignon $92, regularly $184

Robert Mondavi Cabernet Sauvignon $25, regularly $50

Sterling Merlot “Three Palms Vineyard” $43, regularly $86

Su Yuen Syrah $30, regularly $60

Caro De Haro Cava $28, regularly $56

Sterling Riesling $20, regularly $40

Ostatu Blanco $28, regularly $56

Flowers Chardonnay $50, regularly $100

Hogue Riesling $23, regularly $46

Darioush Chardonnay $48, regularly $96

Shaya Verdejo $20, regularly $40

Pine Ridge Chardonnay $40, regularly $80

Pine Ridge Chenin Blanc $22, regularly $44

Robert Mondavi Fume Blanc $24, regularly $48

Estancia Pinot Grigio $21, regularly $42

ZED451
739 North Clark Street
Chicago, Illinois 60611
312.266.6691
ZED451.com

New Year’s Eve Dining at Elate

Chef Noll Offers Two Menus with Optional Wine Pairings

Saturday, December 31
5:30 p.m. – 9:30 p.m.

Elate’s Chef Michael Noll has created two prix fixe dinner options for New Year’s Eve service. The modern, market fare restaurant will offer three and five course menus with optional wine pairings. Table reservations will be offered from 5:30 p.m. to 9:30 p.m. on Saturday, December 31.

Noll’s three course menu is priced at $65 per person, with optional wine pairings for an additional $30. The five course menu is priced at $90 per person, with optional wine pairings for $50. Tax and gratuity is not included in the pricing.  The menus are outlined below.

A complimentary, midnight champagne toast will be given to all guests in the River North restaurant and lounge. To make a reservation, please call (312) 202-9900 or visit www.OpenTable.com.

New Year’s Eve Three Course Menu

First Course
Lobster & Caviar Soup – green apple, vanilla, mascarpone, celery

Second Course
Roasted Quail – root vegetables, truffle, parsley

Third Course
Angel Food Cake – blood orange, white chocolate, mint

New Year’s Eve Five Course Menu 

First Course
Lobster & Caviar Soup – green apple, vanilla, mascarpone, celery

Second Course
Sunchoke Salad – arugula, hooks blue, rosemary, pumpernickel

Third Course
Poached Scottish Salmon – fennel, bacon, potato, Serrano

Fourth Course
Roasted Quail – root vegetables, truffle, parsley

Fifth Course
Angel Food Cake – blood orange, white chocolate, mint

ELATE
111 West Huron Street
Chicago, Illinois 60654
(312) 202-9900|
ElateChicago.com

Laurent Tourondel’s BLT American Brasserie Opens Tonight

BLT American Brasserie, a new restaurant concept from acclaimed Chef Laurent Tourondel, is now open at 500 West Superior Street in the River North neighborhood. Whether meeting for drinks and appetizers with friends, a date night dinner or a leisurely weekend brunch, BLT American Brasserie truly has something for every guest, every palate and every price point.

Tourondel, named Bon Appetit’s Restaurateur of the Year 2007, has created a modern day brasserie, offering simply and skillfully-prepared food that utilizes the best ingredients. The approachable menu offers a wide variety of salads, sandwiches, sushi rolls, raw bar items, pizzettas, grilled dishes and decadent desserts. “Salads and Starters” include Asian calamari salad, rock shrimp & avocado salad, big eye tuna tartare and grilled chicken salad cobb-style ($8-$16), followed by “Burgers and Sandwiches” such as WI Capital Lager-battered fish & chips, heritage turkey burger, BLT sandwich “deluxe” and butcher burger ($13-$16). A wide variety of dishes “From The Grill” include brick chicken diablo, 22-ounce bone-in ribeye, barbeque baby back ribs, steak frites a “l’echalotte” and grilled Mediterranean branzino ($21-$37). Eight different 10-inch “pizzettas” will be served sizzling from the state-of-the-art brick oven, like spinach sunny-side up with nutmeg and fontina, and mortadella and mustard with roma tomatoes and emmentaler ($11-$13). An exquisite sushi selection offers eight rolls, including coconut-macadamia shrimp, peekytoe crab and tuna tataki ($11-$16). The raw bar section of the menu features oysters, little neck clams, ceviche and stone crab claws, among others. Decadent desserts, including banana-steamed pudding, passion fruit crepe souffle and warm, flourless chocolate-spiced cake provide the perfect finish ($10).

In addition to nightly dinner and lounge service, BLT American Brasserie offers weekend brunch on Saturdays and Sundays from 11:30 a.m. to 3:30 p.m. Brunch items include “Eggs and Entrees” (eggs piperade with chorizo; steak n’eggs n’mushrooms; egg frittata with turkey maple sausage and smoked gouda; baked eggs, spinach and mushroom gratin; Challah French toast with gingerbread spices; bagel and lox $16-$24), “From the Grill” (jumbo lump crab cakes; organic salmon in apple broth; tuna a la plancha; butcher burger $16-$28) and “Breakfast” (fruit salad; Greek yogurt; steel cut Irish oatmeal; homemade granola; bread basket with croissant, pain au chocolat, cranberry-orange scone, banana-walnut muffin and more $5-$12). The weekend brunch menu also offers salads and starters, raw bar, pizzetta and sushi selections. BLT American Brasserie will serve three bloody marys: BBQ, balsamic and BLT, complete with gourmet garnishes. At both dinner and brunch service, Chef Tourondel’s famous comte and black pepper popovers are served complimentary to each dining guest.

Chef Laurent Tourondel has appointed Aksel Theilkuhl as Chef de Cuisine of BLT American Brasserie to execute and oversee his distinct vision. Chef Theilkuhl, a culinary school graduate of Johnson & Wales, most recently served as Chef de Cuisine for the Stephen Starr Restaurant Group in Philadelphia. Prior to that, Theilkuhl and Tourondel worked together for several years, including BLT Market at the Ritz Carlton Central Park and BLT Steak at the Ritz Carlton located in Charlotte, North Carolina.

Red, white and bubbly varietals are found on BLT American Brasserie’s hand-selected wine list. Featuring domestic and international pours, over 30 wines are available by the glass and most of the bottles (listed by country) are priced between $50-$60. The custom cocktail menu, which will change seasonally, is inspired by Chef Tourondel’s cookbook, Fresh from the Market: Seasonal Cooking with Laurent Tourondel. Signature drinks from the opening menu include the Jalapeno Margarita (Tanteo tequila, yuzu juice), Red Apple & Bourbon Fizz (Maker’s Mark, apple and lemon Juice, ginger ale), Pumpkin Patch (Bailey’s, Absolut Vanilia, pumpkin syrup), Cranberry Mojito (Ten Cane rum, cinnamon, cranberry, mint), Caipiroska (Absolut Citron, cucumber, lime, cane sugar, tonic) and the BLTNegroni (Square One Botanical, Aperol, Bianco Vermouth). A seasonal selection of Midwest craft beer is available on draft (Flossmore Station Master Wheat, Indiana’s Barley Island Bar Fly, Michigan’s Founders Porter, Wisconsin’s Capital Brewery Supper Club Lager, Ohio’s Great Lakes Burning River Pale Ale) and bottled beer is also offered (Dogfish Head, Three Floyds, Chimay, Goose Island, Stiegle, Summit).

MENUS may be found at www.bltamericanbrasserie.com/restaurants/chicago/menus 

BLT American Brasserie has been designed by Jordan Mozer and Associates, Limited. Designers Jordan Mozer, Karen Lilly Mozer and Jeff Carloss have created a restaurant environment that reflects European elements of the 1920s. Upon entering the brasserie, guests will arrive in the lounge area, filled with low, smoky glass top tables, chocolate leather club chairs and red Chinese mohair ottomans. The lounge is sectioned-off with half-walls that are papered in hand-painted, watercolor murals transferred to canvas. The nearby bar area, located directly under the grand, metallic mural, offers custom-made, almond colored barstools and banquettes that surround the large, dark granite bar. The main dining room seats guests at intimate tables and leather banquettes set among pendant lights, soft draperies in rich hues, nickel-plated fixtures, octagonal mirrors and faux makasar ebony detailing. The circumference of the main dining room is adorned with a 200 lineal foot oil painting that has also been transferred to canvas paper.

Seasonal outdoor dining will be offered on the front patio, located on Superior Street. BLT American Brasserie’s interior private dining room can accommodate 120 guests for a seated dinner or 200 for a cocktail reception and can be evenly split into two private rooms. The enormous back patio, located on ChicagoAvenue, will be available for alfresco private parties for up to 500 guests (tent rental is available).

LAURENT TOURONDEL

A native of France, Chef Laurent Tourondel parlayed his love of food at an early age into a four-year program at Saint Vincent Ecole de Cuisine in Montlucon, France, where he earned his “d’Aptitude Professionnelle de Cuisinier.” After graduation, he received his first post in the kitchen as Chef to the Admiral in the French Navy. This classic French training is still evident in his current style. Following this position, he worked at several restaurants in France and then traveled to London where he cooked at the famed gentleman’s club, Boodle’s. In the years that followed, he worked under such notable chefs as: Bruno Tison at Restaurant Beau Geste in Manhattan; Jacques Maximin at Restaurant Ledoyen in France; and Chef de Partie at Restaurant Mercury at the Hotel InterContinental in Moscow. Tourondel then worked at the three-star Michelin Relais & Chateau Troisgros, before taking a post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City. He served as Executive Chef at Palace Court Restaurant at the world famous Caesar’s Palace Hotel and Casino, followed by his return to New York City at Cello. When this restaurant closed, Tourondel saw a great opportunity to spend time traveling through South America, Asia and Africa, where he further developed his own cooking voice.

Tourondel returned to the States to open BLT Steak, BLT Fish, BLT Prime, BLT Burger, BLT Market, LT Burger in the Harbor and most recently, LT Burger and LT Signature in Panama. Currently, he is also the Executive Chef at Brasserie Ruhlmann in Rockefeller Center in Manhattan. In October 2007, Bon Appétit magazine named Tourondel Restaurateur of the Year. Tourondel has published three cookbooks, Go Fish: Fresh Ideas for American Seafood (J. Wiley & Sons, 2004), Bistro Laurent Tourondel: New American Bistro Cooking (J. Wiley & Sons, 2007), which earned him a 2008 James Beard Foundation Award nomination, and Fresh from the Market: Seasonal Cooking with Laurent Tourondel, (J. Wiley & Sons, 2010).

Hours of Operation

Dinner
Sunday-Wednesday: 5:30 p.m. – 10:00 p.m.
Thursday-Saturday: 5:30 p.m. – 11:00 p.m.

Brunch
Saturday: 11:30 a.m. – 3:30 p.m.
Sunday: 11:30 a.m. – 3:30 p.m.

Bar & Lounge
Sunday-Wednesday: 5:00 p.m. – 12:00 a.m.
Thursday-Saturday: 5:00 p.m. – 1:00 a.m.

BLT American Brasserie
500 West Superior Street
Chicago, IL 60654
312-948-8744
BLTAmericanBrasserie.com
Twitter @BLTABChicago
Facebook BLT American Brasserie

“Sunday ’til Sundown” at Elate

A Sophisticated Way to Watch the Bears Play

Sunday, November 20
2 p.m. – 8 p.m.

Stop in for brunch and stay for the game, as Elate restaurant in River North launches their “Sunday ’til Sundown” brunch party. On Sunday, November 20, Elate will offer Bears fans a sophisticated setting in which to watch the Monsters of the Midway play the San Diego Chargers (kick-off is at 3:15 p.m.).

Chef Michael Noll’s brunch menu will be offered from 10:30 a.m. to 3:30 p.m., featuring savory items, from Breakfast Pizzas to Braised Pork and Egg Tostadas, as well as sweet dishes, such as Crème Brulee Pancakes and Crispy French Toast. Bloody Marys (made with housemade mix and garnished with smoked onions, smoked pickles, blue cheese stuffed olives), Blueberry and Orange Mimosas (made with fresh squeezed juices) and Mango Mojitos will be available for $7 each. Bottomless mimosas will be offered for $20 with purchase of an entree. The complete weekend brunch menu is outlined below.

Starting at 2 p.m., DJ Lash will spin cutting-edge sounds as guests gear up to watch the Bears home game against the Chargers. Elate’s swanky “Skybox” room features a big screen HD TV with state-of-the-art speakers and seating for 20, while the spacious lounge area offers two HD TVs and a large projection screen. Watch all the action while enjoying high-end bar food (select menu after 4 p.m. will offer the Elate Burger, Mussels, Flatbreads and more), along with craft cocktails and premium, organic bottle service. Following the game, DJ Lash will spin until 8 p.m.

ELATE’S BRUNCH MENU
Served Saturdays and Sundays

BRAISED PORK AND EGG TOSTADA
salsa verde / black beans /avocado / 13

ELATE’S STEAK AND EGGS
braised short rib / potato cake / béarnaise / 14

TWO EGGS HOW YOU WANT’EM
Bacon, turkey bacon or sausage / toast / house potato / 10

BUILD YOUR OWN OMELETTE
Choose from bacon, cheddar, tomato, scallions, mushroom / house potato / toast / 13

CRISPY FRENCH TOAST
maple syrup / fresh berries / orange zest / 12

BREAKFAST BURRITO
turkey chorizo / pickled jalapeno salad / jicama / aji amarillo potatoes / 13

CRÈME BRULEE PANCAKES
vanilla bean brulee / fresh berries / 13

FELIX BURGER
creamed leeks / applewood bacon / fries / 14

BREAKFAST PIZZA
smoked ham / truffle potatoes / gouda / caramelized onions /sunny egg / 13

BEER BATTERED COD SANDWICH
homemade tartar slaw / fries / 12

ORGANIC HOUSE-MADE GRANOLA
dried fig & cranberry / macadamia nut / goat cheese yogurt / 10

BBQ TURKEY
celery root and apple slaw / crispy shallots / cheddar / 12

VEGETARIAN BLACK BEAN BURGER
whipped avocado / piquillo peppers / fries / 11

GRILLED CHICKEN CAESAR
cheesy crouton / cherry tomato / 12

EXTRAS
hand-sliced applewood bacon / 4
turkey bacon / 4
homemade sausage patties / 4
multi-grain or sour dough toast / 4
toasted bagel and cream cheese / 5
bowl of citrus segments / 6
bowl of mixed berries / 8
house potatoes / 3
egg whites substitute / 2

JUICE BAR
fresh squeezed orange juice, grapefruit juice and lemonade /sm 3 / lg 4

COFFEE
Elate proudly serves crop to cup coffee and espresso / 3

BRUNCH COCKTAILS
homemade bloody marys, blueberry mimosas and mango mojitos / 7
bottomless mimosas with purchase of an entrée / 20
crop to cup coffee cocktails / 8

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

Black Wednesday at Elate Restaurant

“Late at Elate” Features DJ and Live Jazz, Special Menu, Organic Bottle Service

Wednesday, November 23
9:30 p.m. to 1 a.m.

No fee to attend

Elate restaurant, located in the heart of River North’s dining and entertainment district, welcomes pre-Thanksgiving partiers for late night bites, cocktails and live entertainment on Black Wednesday, November 23.

From 9:30 p.m. to 1 a.m., a DJ will spin creative, cutting-edge sounds paired with musical stylings by a local jazz artist. 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 “Late at Elate” cocktail menu is outlined below.

Starting at 10 p.m., Executive Chef Michael Noll will offer a specialty late-night dining menu (listed below), perfect for passing among friends. Evening edibles may be ordered through Midnight.

Craft Cocktails
$12 each

“Ginger Fizz” Veev Acai spirit, ginger beer, fresh lime juice, bitters (*organic)

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

“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

Organic

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

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
NV Veuve Clicquot, Yellow Label, Brut
1.5L magnum 290

Vodka
Ketel One250/ 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

LATE NIGHT DINING MENU

OYSTERS HALF 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

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

Eat, Drink, Dance at Nacional 27

Heat Up Your Week with New Winter Happenings

Nacional 27 has a new, weekly line-up for the Fall-Winter season. Each evening, the River North restaurant brings a variety of hot happenings, cool cocktails and culinary delights to diners, dancers and lounge guests. The event schedule is outlined below, by day. Nacional 27 is open Monday-Wednesday 5 p.m. to 9:30 p.m.; Thursday 5 p.m. to 11 p.m.; Friday 5 p.m. to 2 a.m.; Saturday 5 p.m. to 3 a.m.

Monday – Friday
“5 to 7 at N27″
5 p.m. – 7 p.m. weekly
Half Priced Tapas and Ceviche Menus
Appetizers include papas bravas; boniato and sweet plantain croqueta; pumpkin and goat cheese croqueta; steak arepa quesadilla; crispy steak nacho; skewers; empanadas; tiny tacos; ceviche; combination platters and more priced at $2.50 to $5.50 (regularly $4.95 to $10.95)

Tuesdays
“Dinner and a Show”
Live Latin bands perform in the lounge every other Tuesday from 7:30 p.m. – 9:30 p.m.

Wednesdays
“Wino Wednesdays”
5 p.m. – 9:30 p.m. weekly
Select wines for $5 per glass.

Thursdays
“Salsa Lessons”
7 p.m. – 8:30 p.m. weekly
Complimentary salsa lessons.

Fridays
“Miami Nights”
11 p.m. – 2 a.m. weekly
The sexiness of South Beach, right here in Chicago. Turn up the heat with energetic Latin beats by DJ Konsept.
Ladies: no cover charge; gentlemen: $10.

Saturdays
“Vida 27!”
11 p.m. – 3 a.m. weekly
Sultry salsa sounds and Latin beats by DJ X and guest deejays. Show off your sexiest salsa, meanest merengue and baddest bachata!
$10 cover charge for ladies and gentlemen.

N27 bottle service accommodations are available by request, simply call Nacional 27 to arrange. Dinner and table reservations are available by phone and through Open Table.

Nacional27
325 W. Huron
Chicago, IL 60654
(312) 664-2727
N27Chicago.com

Aksel Theilkuhl Appointed Chef de Cuisine of BLT American Brasserie

BLT American Brasserie, set to open in Chicago’s River North neighborhood this November, has appointed Aksel Theilkuhl as Chef de Cuisine. Theilkuhl will be executing and overseeing the distinct vision of Executive Chef/Proprietor Laurent Tourondel. Tourondel’s first restaurant in Chicago will offer a nightly dinner menu along with weekend brunch, served in a stylish, brasserie setting.

Chef Aksel Theilkuhl is a culinary school graduate of Johnson & Wales. Following his coursework in Miami, he spent nearly two years at the California Grill (a Walt Disney World signature restaurant) under the guidance of Executive Chef Jon State. He then served as Saucier for Ritz Carlton Grande Lakes Orlando, followed by a move to the Ritz Carlton in White Plains, New York. This position, as Chef de Partie, is where he first met and worked with Chef Laurent Tourondel on the opening of BLT Steak. Theilkuhl next became Sous Chef at BLT Market at the Ritz Carlton Central Park, followed by Chef de Cuisine at BLT Steak at the Ritz Carlton located in Charlotte, North Carolina. Most recently, Chef Aksel Theilkuhl served as Chef de Cuisine for the Stephen Starr Restaurant Group in Philadelphia.

Chef Theilkuhl is very excited about his new position at BLT American Brasserie in Chicago and the opportunity to again work alongside Chef Tourondel.

BLT American Brasserie
500 West Superior Street
Chicago, IL 60654
312-948-8744
BLTAmericanBrasserie.com
Twitter @BLTABChicago
Facebook BLT American Brasserie

Cantina Laredo Opens Today

Modern Mexican Cuisine in Chicago’s River North Neighborhood

Opens Tuesday, September 13, 2011

Hours:
Sunday through Thursday, 11 a.m. to 11 p.m.
Friday and Saturday, 11 a.m. to Midnight

508 North State Street, Chicago, IL 60654
Phone: 312.955.0014
Website: CantinaLaredo.com
Twitter @CantinaCHI
Facebook / Cantina Laredo Chicago

Cantina Laredo, featuring modern Mexican cuisine, will open in Chicago’s River North neighborhood today, Tuesday, September 13. Located in a stunning stone and glass free standing building at the corner of State and Illinois, Cantina Laredo will be serving authentic Mexican dishes and drinks at lunch, dinner and Sunday brunch.

Cantina Laredo is committed to providing the true taste of modern Mexican cooking. Dining and bar guests throughout the bi-level space will be welcomed with stellar salsas paired with complimentary, house-made chips. While sipping a specialty “Casa Rita” cocktail, guests mayalso enjoy Cantina Laredo’s signature service: made-to-order “Top Shelf” guacamole, prepared tableside (additional appetizer offerings include beef fajita nachos, ceviche and chile con queso). Entrée salads range from grilled shrimp with goat cheese to a fajita chicken salad topped with cilantro lime dressing. Specialties (braised porkshank, Certified Angus Beef tenderloin filet, fish of the day, shrimp-stuffed chicken breast) and a selection of hand-rolled enchiladas and tacos round outthe entrée selections (the lunch menu offers a variety of tortas as well). Many dishes are complemented by house-made signature sauces, such as chipotle-wine with portabella mushrooms or sauteéd artichoke hearts with roasted red bell peppers. Satisfy the sweet tooth with one of Cantina Laredo’s desserts, such as the classic flan, Mexican apple pie sizzling in brandy butter, mango tres leches cake and Mexican brownie. The signature apple pie and brownie desserts are prepared tableside. The full menu is below.

Cantina Laredo will offer brunch every Sunday from 11 a.m. to 3 p.m. Some of Sunday’s selections include crab cake benedict, chicken fajita omelet, migas con huevos (scrambled eggs with jalapenos, bacon and sauteed tortillas), steak and eggs with chimichurri and huevos rancheros. Traditional entrees will also be available, from appetizers and salads to enchiladas, tacos, tortas and desserts. Brunch entrees include a mimosa, Bloody Maria or non-alcoholic beverage of your choice. Brunch items are outlined below.

Unique to the Chicago location will be the small plates lounge menu, available only on the second level. This “Platillos” section will include mini, crispy ahi tuna tacos, crab cakes with poblano buerre blanc, flatbreads (chopped fajita steak with queso fresco and mushrooms; sauteed shrimp with goat cheese, pineapple, roasted peppers and chipotle sauce), chicken empanadas and tropical ceviche. The “Taqueria” section includes five different taco trios (barbacoa, carnitas, pollo cascabel, pescado and camarones). “Postres” may also be enjoyed upstairs. The lounge menu is below.

Cantina Laredo will offer unique specialty cocktails prepared with hand-squeezed ingredients, including eight Margaritas (Casa Rita, Cinco Rita, Cabo Margarita, Mango, Pomegranate, Herradura, Perfect Patron, Milagro Blackberry Smash) and four Mojitos (classic, strawberry, mango, superfruit). An extensive tequila list, Mexican beers by the bottle and draft (Victoria, Modelo Especial, Dos Equis) and worldly wines will pair well with Cantina Laredo’sfestive menu. The cocktail-drink menu is below.

Executive Chef Larry Sinclair is at the helm of Cantina Laredo’s Chicago kitchen following his Executive Chef post at Cantina Laredo’s Nashville location. Sinclair is passionate about Mexican cuisine and culture because ofthe “wonderful sense of community and celebration.” He was previously Culinary Partner for P.F. Chang’s China Bistro for over seven years. General Manager, Rithea Som, will lead a team of over 250 employees at Cantina Laredo. Prior to Chicago, he served as the General Manager for Cantina Laredo, Jacksonville for five years.

Cantina Laredo’s modern Mexican fare parallels the contemporary design of the restaurant and lounge. Conceptualized by Kate Murphy Interiors, the two-level space is warm and welcoming with unique decor elements. The vast space includes many elements of stone, light woods and glass, from the two-story, flagstone wall adjacent to the suspended staircase to the accordion fold, floor-to-ceiling glass walls in both lounge areas. The main level bar is crafted of Jerusalem stone and offers 22 seats, two flat panel televisions and back-lit tequila display. The element of fire is utilized in four locations throughout Cantina Laredo: an eight-foot fire wall made of Spanish limestone is placed at the back of the restaurant’s main dining room; the first floor lounge area has a hooded fireplace with surrounding stainless furniture paired with light-hued tables; an outdoor stone firepit area offers white mesh metal, over-sized seating for eight; and the second floor lounge fireplace also has a stone-hooded design. A 35-foot, custom made wood art piece lines the North wall of the dining room and is lit naturally from the skylights above.

Cantina Laredo offers two private dining rooms. The “O” room features a circular communal table for eight, drum light fixture, flat panel screen and mirrored wall that showcases over 1,000 wine bottles. The “Sky” Room boasts a large, square skylight and seating for 30. The second level lounge is also available for larger private functions (100 seated, 160 reception).

Valet service will be located on State Street ($12 for four hours). Metered street parking and garage parking is available.

Credit Cards accepted: Visa, Master Card, American Express, Discover and Diners Club

Cantina Laredo is operated or franchised by Consolidated Restaurant Operations Inc. (CRO, Inc.) out of Dallas. Cantina Laredo has over 30 locations throughout theUnited States. Chicago will be the restaurant’s first location in Illinois.

Aperitivos, Sopasy Ensaladas

TOP SHELF GUACAMOLE made fresh at your table, serves two to four 9.99
QUESADILLAS AL CARBON Chicken fajita or beef fajita 13.29
NACHOS AL CARBON Chicken fajita or beef fajita 13.29
CHILI CON QUESO Bowl 7.99
CEVICHE Shrimp, scallops and fish marinated in lime juice 8.99
ENSALADA DE CILANTROY POLLO Fajitia chicken with black beans, red pepper, Monterey Jack cheese and avocado with cilantro-lime dressing 11.49
ENSALADA DE MANGO YPOLLO Chicken and mango with jicama, seasoned pumpkin seeds, grapes, mint and queso fresco with a honey vinaigrette 12.99
ENSALADA DE CAMARONCON MIEL Grilled shrimp, jicama, mangos, roasted walnuts and goat cheese crumbles with tropical honey vinaigrette 13.99
SOPA DE TORTILLA bowl 9.29
SOPA DE POZOLE Chicken and hominy in a poblano broth 9.49

Especialidades

CARNITAS Braised pork shanks with chipotle-wine sauce 20.49
CARNE ASADA Grilled steak with marinated onions and chimichurri sauce 18.99
TACOS AL CARBON Three chicken or beef tacos and queso 17.49
FILLET PORTABELLA 7 oz. Certified Angus Beef filet mignon with portabella mushroom sauce 25.99
FIESTA DE LA PARRILLA Shrimp, quail, carnitas, beef and chicken fajitas 25.99
FAJITAS Chicken 13.49, Beef 14.99, Combination 14.49
CAMARON POBLANO ASADA Grilled steak around poblano pepper with shrimp, mushrooms, onions and Monterey Jack cheese, on chimichurri sauce 22.29
TAMALES DE BARBACOA Homemade tamales filled with slow-roasted brisket, artichokes, sautéed spinach,roasted red peppers and queso fresco 18.99
CHILE RELLENO Poblano pepper with Picadillo filling with beef, almonds and raisins topped with ranchera sauce 14. 29
CODORNIZ CON CIRUELA Two quail with apple-pecan stuffing topped with plum sauce 25.99
CAMARONES ESCONDIDOS Grilled chicken breast stuffed with shrimp, topped with sautéed spinach and chipotle-wine sauce 18.99
TAMPICO Grilled chicken breast topped with sautéed artichoke hearts, mushrooms, spinach, red bell peppers with sour cream-poblano sauce and Monterey Jack cheese 15.99
PESCADO DEL DIA Ask your server for today’s selection 23.29

Enchiladas y Tacos

ENCHILADA DE MOLE Sweet, spicy blend of dried Mexican peppers creates a sauce over a chicken enchilada 13.49
ENCHILADA DE BARBACOA Slow-roasted brisket and Monterey Jack cheese enchilada topped with ranchera sauce 13.99
ENCHILADA VERACRUZ Chicken, spinach and Monterey Jack enchilada topped with tomatillo sauce, marinated vegetables, and queso fresco 13.29
ENCHILADA DE AVOCADO Avocado and artichoke enchilada topped with tomatillo sauce on bed of spinach 12.29
ENCHILADA DE OAXACA Oaxaca cheese enchilada topped with tomatillo sauce 11.99
ENCHILADAS DECAMARONES Shrimp, Monterey Jack cheese and roasted peppers in enchilada on vegetables topped with sour cream poblano sauce 16.99
TACOS DE FAJITA Beef with queso fresco, avocado and sour cream drizzle 12.29
TACOS DE BARBACOA Slow-roasted brisket with marinated onions, queso fresco, and cilantro 13.79
TACOS DE CARNITAS Slow-roasted pork with chipotle wine sauce 12.49
TACOS DE POLLO Fajita chicken with avocado, pico de gallo, queso fresco and poblano drizzle 11.99
TACOS DE CAMARONES Shrimp and marinated vegetables, queso fresco and guajillo salsa 13.79
TACOS DE PESCADO Mahi Mahi, marinated vegetables, queso fresco and chipotle aioli 13.99

Tortas
Available at Lunch and Brunch

TORTA AHOGADAS DE BARBACOA Griddle baked sandwich with slow-roasted brisket, guacamole, blackbeans, and lettuce in smoky guajillo sauce 13.99
TORTA AHOGADAS DE POLLO Griddle baked sandwich with guajillo seasoned chicken breast, guacamole, black beans, and red peppers in guajillo sauce 10.99
TORTA AHOGADAS DE CARNITAS Griddle baked sandwich with slow-roasted pork, guacamole and black beans in smoky guajillo sauce 11.99

Brunch y Especialidades
Brunch entrees include a Mimosa, Bloody Maria or non-alcoholic beverage of your choice.
Served Sundays. Full Brunch menu available upon request.

CRAB CAKES BENEDICT Poached eggs on crab cakes topped with chipotle-wine hollandaise sauce 13.99
MIGAS CON HUEVOS Scrambled eggs with jalapeños, bacon and sautéed tortillas 10.29
ASADA HUEVOS Grilled steak with marinated onions and chimichurri sauce. Served with two eggs12.99
POLLO CHIPOTLE Grilled chicken breast topped with chipotle-wine sauce and melted Monterey Jack cheese 12.49
HUEVOS RANCHEROS Traditional egg dish topped with ranchera sauce 9.99
CHICKEN FAJITA OMELET Fajita chicken, peppers, onions and cheese with poblano sauce 10.99
SPINACH & ARTICHOKE OMELET Artichoke hearts, spinach, peppers, mushrooms and cheese with poblano sauce 10.29
PESCADO DEL DIA Featuring a special fresh fish each day, ask your server 13.49
CHILE RELLENO Poblano pepper with Picadillo filling with beef, almonds and raisins topped with ranchera sauce 14.29

Postres

MEXICAN APPLE PIE Sizzled in Mexican Brandy Butter and topped with your choice of cinnamon or vanilla ice cream 6.79
MEXICAN BROWNIE with pecans and walnuts on a sizzling skillet with Mexican Brandy Butter and vanilla or cinnamon ice cream 6.79
FLAN Mexican custard with caramel sauce and a hint of Cointreau 5.99
CHURROS with chocolate raspberry sauce and Grand Mariner cajeta 6.99
MANGO TRES LECHES Creamy vanilla cake with mango cream sauce 7.29

Lounge Menu

Platillos

TOP SHELF GUACAMOLE made fresh at your table, serves two to four 10
QUESADILLAS AL CARBON Chicken fajita or beef fajita 10
QUESO FUNDIDO Oaxaca cheese melted with roasted peppers and chorizo 9
CEVICHE VERACRUZANO Shrimp, scallops and fish marinated in lime juice 10
CEVICHE TROPICAL Ahi tuna with mango, jicama and watermelon 10
TACOS DE AHI TUNA Mini-crispy tacos with ahi tuna, chipotle aioli, jicama slaw and guacamole 9
CRAB CAKES Y POBLANO Three lump crab cakes with poblano buerre blanc sauce 11
SOPES DE CHORIZO Masa cakes topped with chorizo, queso fresco and black beans with tomatill osalsa 9
EMPANADAS DE POLLO Empanadas filled with chicken, roasted poblano peppers and Oaxaca cheese 10
TOSTADITAS DE AGUACATE topped with black beans, avocado, queso fresco, tomatoes and lettuce 8
FLATBREAD DE CAMARONES CHIPOTLE Sautéed shrimp with goat cheese, pineapple, roasted peppers and chipotle sauce 11

Taqueria

BARBACOA Slow-roasted brisket with marinated onions, Monterey Jack cheese and cilantro 13
CARNITAS Slow-roasted pork with chipotle wine sauce 11
POLLO CASCABEL Spicy chicken with marinated onions and queso fresco 11
PESCADO Mahi Mahi with marinated vegetables, queso fresco and chipotle aioli 13
CAMARONES Shrimp with marinated vegetables, queso fresco and guajillo aioli 13

Postres

FLAN Mexican custard with caramel sauce and a hint of Cointreau 6
CHURROS with chocolate raspberry sauce and Grand Mariner cajeta to dip 7
MANGO TRES LECHES Creamy vanilla cake with mango cream sauce 7

Drink Menus

Margaritas

CASA RITA 9
Our signature margarita is a premier blend of Giro Silver Tequila by Sauza, Cointreau Orange Liqueur and fresh-squeezed lemon and lime juices
CABO MARGARITA 12.5
Cabo Wabo Reposado blends seamlessly with Grand Marnier Orange Liqueur
POMEGRANATE MARGARITA 10
an extra splash of Sauza Blanco and pomegranate purée to our signature Casa Rita
HERRADURA MARGARITA 11.5
Herradura Reposado and Cointreau Orange Liqueur
PERFECT PATRON MARGARITA 12
Patrón Silver and Patrón Citrónge Orange Liqueur
CINCO RITA 11.5
Giro Silver Tequila Sauza, Hornitos, Herradura and Cazadores Silver Tequilas with Cointreau Orange Liqueur, lime juice and agave nectar
MANGO MARGARITA 10
Our frozen Casa Rita with fresh mango purée and an extra splash of Sauza Blanco
MILAGRO BLACKBERRY SMASH 11.5
Milagro Silver, lime and mint, muddled with blackberries and agave nectar

Superior Tequilas
These reserve tequilas are aged in oak barrels for more than three years which provides the characteristic dark color and rich taste.

CABO WABO UNO 32
CUERVO RESERVA DE LA FAMILIA 18
DON JULIO 1942 21
GRAN PATRON PLATINUM 37
HERRADURA SELECCION SUPREMA 48

*Complete tequila lis tavailable upon request

Hand-Muddled Mojitos

CLASSIC MOJITO BACARDI Superior, fresh mint, lime and cane sugar 9.5
STRAWBERRY MOJITO BACARDI Limón, fresh mint, mango and lime 10
MANGO MOJITO BACARDI Limón, fresh mint, mango and lime 10
STARFRUIT MOJITO BACARDI Dragon Berry, fresh mint agave nectar, blackberries, blueberries and lime 10

Cervezas

Carta Blanca, Corona Extra, Corona Light, Modelo Especial, Negra Modelo, Pacifico, Dos XX Amber, Dos XX Lager, Tecate

Vino

RED WINE
La Crema Sonoma Coast Pinot Noir 13.5/51
Blackstone Merlot 7.5/27
Columbia Crest Grand Estates Merlot 9.5/35
Alamos Malbec 7.5/27
Santa Rita “120”Cabernet Sauvignon 9.5/35
Joel Gott “815”Cabernet Sauvignon 13.5/51

WHITE WINE

Chateau Ste. Michelle Riesling 7.5/27
Santa Rita “120”Sauvignon Blanc 7.5/ 27
Estancia Pinot Grigio 9.5/35
Trinity Oaks Chardonnay 7.5/27
Kendall-Jackson Vintner’s Reserve Chardonnay 9.5/35
Sonoma Cutter Chardonnay 13.5/51
Caymus Conundrum 12.5/47

Cantina Laredo
508 North State Street
Chicago, IL 60654
Phone: 312.955.0014
CantinaLaredo.com