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.
333 East Benton Place
Chicago, Illinois 60601
Facebook / III Forks Chicago
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.