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.


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
Facebook / III Forks Chicago
Twitter @IIIForksChicago


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

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

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


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


Leave a comment

Filed under Bar, Date Night, Restaurant, Special Events, Spirits, Wine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s