Christmas Eve Dining at Il Poggiolo

Seafood Specials and Complimentary Panettone Cakechicago_restaurant_pr_edible_ink_marketing_britt_roehm_lauri_degiacomo

Wednesday, December 24 
5-9 p.m.

Il Poggiolo Ristorante in downtown Hinsdale will welcome dining guests on Christmas Eve, December 24, from 5-9 p.m. In addition to the regular menu, Chef Saul Maya will offer a selection of specials, including an Italian seafood chowder, fritto misto, cold seafood salad and squid ink spaghetti. These seafood-centric dishes reflect the Italian tradition, Feast of the Seven Fishes. Each table will receive a complimentary panettone cake to enjoy after their meal. Reservations may be made by calling 630-734-9400 or by visiting IlPoggioloHinsdale.com.

Christmas Eve Specials

Zuppa
Italian Seafood Chowder – fresh Seafood mix, green kale $10

Appetizer
Fritto Misto – lightly breaded and fried calamari, smelts, shrimp and veggies served with lemon garlic aioli $14

Insalata di Mare
Cold Seafood Salad – baby scallops, shrimp, crab meat, celery $12

Pasta
Squid Ink Spaghetti – lobster tail and crab meat in a lobster cream sauce $32

Carne
14oz Bone In Ribeye – cream ricotta and spinach topped with Calabrian pepper butter $42

Dolci
Spicy Chocolate Mousse – almond cookie crust served with raspberry sauce $8

Il Poggiolo
8 East First Street
Hinsdale, IL 60521
630-734-9400
IlPoggioloHinsdale.com

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Leap Day Local Distillery Dinner at Quince

Four Courses Paired with FEW Spirits 

Wednesday, February 29
6:30 p.m.

$75 per person

Quince will hold an extra special dinner on this year’s extra day, Leap Day. On Wednesday, February 29, the Evanston restaurant will welcome FEW Spirits, the neighboring, small-batch distillery for a four course dinner. Executive Chef Andy Motto’s cuisine will be paired with FEW’s hand-crafted whiskey, gin, rye and bourbon (menu outlined below).

Originally founded as a dry community, Evanston was home to many influential advocates for Prohibition who effectively kept the city free of alcohol for more than one hundred years. Though the city legalized drinking in the late Nineties, it took the perseverance of FEW’s Master Distiller, Paul Hletko, to reverse the antiquated liquor laws. With roots going back to some of Europe’s fabled brewing families, Paul and FEW Spirits have marked the end of Evanston’s Prohibition and given the city its very own craft distillery, the first licensed distillery in town.

The event takes place at 6:30 p.m. and the fee to attend the dinner is $75, tax and gratuity excluded. Please call Quince at 847-570-8400 for reservations.

FEW Spirits Distillery Dinner Menu

First Course
Grilled Baby Octopus – citrus, quinoa, frisee
Paired with FEW White Whiskey Sunrise

Second Course
Parsnip Tortellini – carrot, beet
Paired with FEW Parsnip Gin Fizz

Third Course
Pork Belly – rye, honey, onion, cabbage
Paired with FEW Rye on 2 Rocks

Fourth Course
Pecan – maple, bourbon
Paired with FEW Buttery Bourbon

Quince
1625 Hinman Ave
Evanston, IL 60201
847.570.8400
QuinceRestaurant.net

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New Champagne Brunch at BLT American Brasserie

Bottomless Bubbly with Egg & Brunch Entrees

Saturdays and Sundays

11:30 a.m. – 3:00 p.m.

$26 per person

BLT American Brasserie will now offer a new, free-flowing bubbly option to their weekend brunch service.  Every Saturday and Sunday, brunch guests may choose one of the “Eggs & Brunch” entrees (outlined below) paired with one hour of unlimited flutes of champagne for $26 per person.


For those who prefer a bloody mary to bubbles, the restaurant offers three a la carte options including the BBQ Bloody Mary, Balsamic Bloody Mary and BLT Bloody Mary ($9 each).  Mimosas and Bellini cocktails are also available for $8 each.

Brunch is offered from 11:30 a.m. to 3:00 p.m.  Chef Laurent Tourondel’s complete brunch menu can be viewed at bltamericanbrasserie.com. Reservations are welcome, but not required.

EGGS & BRUNCH ENTREES

EGGS ANY STYLE 14
sunny side up, poached, boiled, over easy or scrambled

OMELETTE 15
choice of three: tomato, onion, bell pepper, mushroom, ham, cheddar, fresh herbs

CLASSIC POACHED EGGS “BENEDICT” 16
choice of: salmon or canadian bacon, on english muffin, spinach fondue, cayenne hollandaise

BAKED EGGS, SPINACH & MUSHROOM GRATIN 14
mushroom duxelle & wilted spinach, fontina cheese, grilled bacon

HUEVOS RANCHEROS STYLE 14
scrambled eggs, jalapeno, avocado, sour cream, queso fresco, tortilla, tomato salsa picante

EGG FRITTATA, TURKEY MAPLE SAUSAGE & SMOKED GOUDA 15
jalapeno, asparagus, fine herbs, scallion, arugula

EGGS PIPERADE WITH CHORIZO 15
tomato, onion, bell pepper, espelette pimento, pecorino, garlic, basil

BLT SANDWICH “DELUXE” 16
applewood bacon, heirloom tomato, jalapeno, escarole, taleggio, truffle paste, sunny side up egg & fries

BUTCHER BURGER 18
7 peppercorn, blue cheese or cheddar, caramelized onions, bacon & mushrooms

BURGER 15
certified angus beef, blue cheese or cheddar, lettuce, onion, tomato

COUNTRY STYLE BUTTERMILK PANCAKES 14
plain or chocolate chip, vermont maple syrup

CHALLAH FRENCH TOAST WITH GINGERBREAD SPICES 15
rum caramelized banana, roasted pecans, vermont maple syrup

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

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Carnival 2012 at Nacional 27

Rio-style Celebration with Brazilian Beats and Cachaca Drinks   

Tuesday, February 21
5:00 p.m. – 9:30 p.m.

Free to Attend

Can’t make it to Rio de Janeiro this year?  Nacional 27 in River North will offer the next best thing at their “Carnival 2012″ cocktail party on Fat Tuesday, February 21. The Nuevo Latino restaurant and lounge, inspired by the flavors and ingredients from the 27 countries comprising Central and South America, will feature live Brazilian music by the Bossa Tres Trio from 7:30 to 9:30 p.m. and custom cocktails made with Brazilian-based ingredients.

In-house mixologist and general manager Liz Samples will offer three different types of Caipirinhas, a classic Brazilian drink made with cachaca (a Brazilian liquor made from distilled and fermented sugarcane juice).  Guests may select the Classic Caipirinha, the Smooth & Spicy Caipirinha made with coconut, mango, ginger and lime or the Lux Caipirinha, made with yuzu sour juice ($8 each).  The restaurant will also feature a Veev Acai Berry-blended Mojito for $10.  Acai is a “superfood” berry found in the Brazilian Amazon.

Executive Chef Francisco Vilchez’s full tapas and dinner menus will be available.

Nacional 27
325 West Huron
Chicago, IL 60610
312.664.2727
n27chicago.com


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Mardi Gras at The Red Canary

An All Day Affair Featuring Hurricanes and Cajun Fare

Saturday, February 18
10 a.m. – 3 a.m.

Free Hosted Bar 9 p.m. – 10 p.m.
$25 Party Package 10 p.m. – 1 a.m.

Tune up the tuba and break out the beads – Mardi Gras is coming to The Red Canary. On Saturday, February 18, the River West restaurant and lounge will offer a number of ways to celebrate the raucous and gluttonous holiday.

The day will begin with brunch from 10 a.m. to 3 p.m. and continue through with dinner (3 p.m. to Midnight) and lounge service until 3 a.m. Chef Tolentino’s featured fare will be Cajun Gumbo ($8) and Cajun Chicken Pasta ($10) and drink specials include $4 “big ass” beers, $8 hurricanes and $8 hand grenades.  To kick off the late-night fete, The Red Canary will offer a complimentary hosted bar from 9 p.m. to 10 p.m., followed by a three hour drink package option from 10 p.m. to 1 a.m. ($25 per person).

The Red Canary
695 North Milwaukee Avenue
Chicago, Illinois 60642
312.846.1475
TheRedCanaryChicago.com

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StyleChicago’s “South Beach Style” at Nacional 27

Fourth Annual Ultimate Girls Night Out Event

Thursday, March 1
6-9 p.m.VIP Tickets $45 (includes goodie bag) General Admission $35

Nacional 27 will hold the fourth annual StyleChicago “South Beach Style” girls night out event on Thursday, March 1 from 6-9 p.m. This fun, very girly party with a Latin twist includes: creative cocktails; Hey Mambo wine; Peroni beer; a variety of passed tapas, ceviche and small plates; Salsa dancing instruction; Zumba lessons; fabulous fashions; and spa and beauty services. All ticket holders will have a chance to win designer prizes and giveaways.

VIP tickets are $45 and include early admission (5:30 p.m.) and the highly sought-after, signature StyleChicago goodie bag with over 30 fabulous items (general admission tickets are $35). This event is for those 21 and over. Tickets may be purchased at StyleChicago.com or by calling 1-800-838-3006.

Nacional 27
325 West Huron

Chicago, IL 60610
312.664.2727
n27chicago.com

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New Year, New Menu at Shiraz on the Water

Shiraz on the Water, the contemporary American restaurant located on the grounds of the Hilton Indian Lakes Resort, has recently launched a new menu. Executive Chef Carol Buckantz has created dinner selections comprised of seasonally-inspired fare (full menu outlined below). Buckantz offers such dishes as Winter Salad, Seafood Bisque, Tempura Shrimp Cocktail, Seared Scallops Over Butternut Squash Risotto, Wild Mushroom Braised Short Ribs, Seared Duck Breast, Steaks and Chicken Satimbocca. Pastry chef Simonette Gallardo has crafted new sweet offerings for dessert, such as Rustic Apple Gallete, Bananas Foster Cheesecake and Vanilla Salted Caramel Crunch Cake.  Shiraz on the Water features an extensive wine list with hundreds of labels from various regions around the world.

Dinner and lounge service is available Monday-Saturday, from 5-10 p.m. Reservations may be made by calling 630-671-5013 or by visiting shirazonthewater.com. Shiraz on the Water is located at 250 West Schick Road in Bloomingdale, Illinois.

Shiraz on the Water’s New Winter Menu

STARTERS

Tempura Shrimp Cocktail
Jumbo shrimp lightly coated with gluten free rice flour batter, avocado puree and chipotle tomato sauce 11.75

Short Rib Wonton
Tender short rib meat and smoke gouda cheese are filled into wontons, pan fried, served with a sweet chili mustard sauce 9.5

Jumbo Lump Crab Cakes
Stone ground mustard aioli 12

Spinach, Artichoke and Asiago Fondue
Wood grilled ciabatta and flatbread crackers 10.5

Calamari Roma
Fried calamari, tossed with bruschetta tomatoes and served with lemon basil aioli 10.5

Tuna Tatakki
Seared sesame crusted tuna, wasabi cream, sweet hoisen and wontons 11.5

Grilled Mediterranean Flatbread
Pesto sauce, feta cheese, artichoke hearts, tomatoes, roasted red peppers, spinach and sprinkled with oregano 11.5

Cheese Plate
An array of local cheese, fig jam, dried fruits and nuts, served with flatbread crackers and bread 12.5

SOUPS

Three Onion Soup Gratinee
Toasted garlic crouton, melted gruyere cheese 5.5

Gerry’s Seafood Bisque
Seafood folded into a rich stock and finished with cream Cup 4.5, Bowl 6

Soup of the Day 5

SALADS

Roasted Beet Salad
Duo of red and yellow beets, sliced thin with orange segments, crumbled goat cheese, over mixed greens, candied pistachio nuts, orange basil vinaigrette, balsamic syrup drizzle  7.5

Caesar Salad
Tender romaine hearts tossed in our creamy dressing, served with shaved parmesan and garlic croutons 6
add grilled chicken 12, grilled shrimp 16, grilled salmon 19

Wedge Salad
A wedge of crisp iceberg lettuce is topped with diced tomato, apple wood smoked bacon, scallions, diced cucumber and chunky bleu cheese dressing 7

Caprese Salad
Sliced beef steak tomatoes, fresh mozzarella, chiffonade of basil, balsamic reduction and olive oil 7.5

Winter Salad
Spinach salad tossed with bleu cheese, roasted butternut squash, granny smith apples, candied pecans, tossed in a warm cherry white balsamic vinaigrette 7.5

House Salad
Mixed greens, shaved carrot, tomato, cucumber, red julienne onion, with choice of dressing 5

STEAKS
all steaks are served with choice of sweet potatoes mashed, chive mashed, or multi-grain rice pilaf and Chef’s choice of seasonal vegetable
6oz Filet 34
8oz Filet 37
14 oz Rib Eye 38
12oz New York Strip Steak 35

Crusts & Sauces
Blackened, Horseradish, Bleu Cheese, Béarnaise or Cabernet Demi 2.5
Forestiere Style 4.5
Oscar Style 10
Shrimp Scampi side 8.5

ENTREES

Grilled Pork Tenderloin
Blackberry demi, fresh peach relish, sweet potato, bacon and corn bread pudding 26.5

Wild Mushroom Braised Short Ribs
Slow cooked and braised, served with natural jus and roasted mushrooms over Wisconsin sharp cheddar polenta 25 

Crab Stuffed Alaskan Salmon
Salmon filet, filled with our lump crabmeat stuffing, topped with mango-avocado relish 27.5

Chicken Saltimbocca
Semi-boneless breast of chicken stuffed with prosciutto, gruyere and sage served with marsala glaze and crispy polenta 24

Surf and Turf
Two three ounce Black Angus filets topped with two lump crab cakes, cabernet demi and beurre blanc 32 

Maine Lobster Ravioli
Tender pillows of pasta are filled with chunks of Maine lobster, cognac and brown butter, served with a sherry cream sauce and chunks of lobster meat 27.5 

Sesame Crusted Asian Ahi Tuna
Served rare, sweet hoisen sauce and wasabi cream with sushi rice 29

Seared Duck Breast
Dark cherry balsamic port, sweet potato, bacon and corn bread pudding 28

Shrimp and Scallop Scampi
Seared jumbo scallops and shrimp over angel hair pasta, blistered tomatoes, capers, asparagus tips, baby spinach and shallots, tossed in a creamy lemon-chardonnay beurre blanc 24.5

Roasted Artichoke Ravioli
Tossed in a pistachio pesto, sundried tomatoes, artichoke hearts, asparagus tips, shallots and a touch of cream 19.5

Seared Scallops Over Butternut Squash Risotto
Creamed corn and bacon emulsion 28.5

DESSERT

Passionfruit Crème Brulee
Our house specialty 6.50

Death By chocolate
Chocolate lover’s delight! Rich, smooth flourless cake is served with raspberry sauce 8 

Tiramisu
Layers of kahlua soaked lady fingers, whipped mascarpone cheese and cocoa 8 

Bananas foster cheesecake
A creamy banana cheesecake swirled with ribbons of caramel on a crunchy cookie crust, topped with white chocolate mousse and swirled with caramel 7.50

Vanilla Salted Caramel Crunch Cake
Light buttery vanilla flecked cake holds waves of rich caramel cake, and an additional layer of salted caramel cake with creamy custard, topped with caramel 8

Rustic Apple Gallette
Layers of buttery, flaky French puff pastry layered with fresh ripe apples, baked to a golden brown, topped with a vanilla bean gelato 8

Gelato 6
Cappuccino Hazelnut
White Chocolate Raspberry
Pistachio

Sorbet 6
Mango
Black Raspberry Pomegranate

Ice Cream 6
Vanilla Bean
Chocolate

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