Tag Archives: custom cocktails

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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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

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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

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Tozi Korean BBQ Now Open

New Wicker Park Restaurant Offers Authentic Cuisine and Interactive Dining

Tozi Korean BBQ, located in the heart of Wicker Park at 1265 North Milwaukee Avenue, is now open for lunch, dinner and bar service. Tozi offers authentic Korean cuisine with an interactive dining experience, as each booth has a built-in, tabletop grill.

Upon entering the newly remodeled space, patrons will notice traditional Korean décor, such as gold trimming on the booths, beautiful butterflies and Hangeul (Korean writing) etched on glass. Tozi’s dining room has over 30 tables and booths, a large bar for 20, open kitchen and floor-to-ceiling windows that lead to an outdoor patio, in season. Bold hues highlight the restaurant and lounge area, while wide plank, wood floors maintain more of the deep and rich palates featured throughout the space. Woven drum lighting and modern glass fixtures suspended from the ceiling exude soft warmth into the room. The interior of Tozi is designed by Korean designer Cho Soo Kyung, who previously designed for ShinSeGye department store in Korea and various restaurants in the United States.

Dining guests, seated at over-sized booths, will experience the traditional Korean practice of tabletop grilling. Diners will choose and then grill different cuts of beef, pork, poultry and seafood (available as larger, entree sizes or in smaller, three-ounce tapas portions). Tozi also offers numerous vegetarian and vegan options. The bar itself, and five, non-barbeque tables are available to those looking to enjoy custom cocktails or menu selections not geared to grilling. Carry-out and late-night offerings are available.

Tozi’s dinner menu begins with appetizers (HaeMul PaJeon seafood pancakes; Gool BoSsam sliced pork belly with kimchi; Mool-Mandoo steamed beef dumpling), salads (Dotori-Muk acorn jelly salad; ChaDol house salad with beef brisket) and soups (Mandoo dumpling soup and Shigeumchi Jogae spinach and clam soup). The nine stew selections range from KalBiTang (beef short ribs and vegetables) to SoonDoBu (mild or hot silky tofu with seafood, beef or vegetables and egg served in a hot pot). Dinner offerings continue with hot stone rice bowls (HaeMul-BibimBop seafood; YookHoiBibimBop steak tartar; GyeJang-Baekban raw crab), noodles (DongChimi-GookSoo cold noodle soup; Bibim-GookSoo spicy cold noodles; JapChae stir-fried, sweet potato noodles) and JeonGol, large casseroles, great for sharing (Gopchang-JeonGol intestines; Mandoo-JeonGol dumplings; BulNak-JeonGol spicy baby octopus; HaeMool-JeonGol assorted seafood). Stir-fry dishes include KalBiJjim (beef short rib), DweJi-KalBiJjim (roasted pork spare ribs), Spicy HaeMulBokkeum (seafood), SaengSun-Jorim (steamed fish), Dak-Bulgogi (chicken) and more.

The signature BBQ service (minimum order of two dishes) is served with banchan (side dishes), choice of soup and Doshirak, a traditional “lunchbox” of rice with fried egg and vegetables. Tozi’s Korean BBQ menu offers JooMooLuk (short steaks), SaengDeungShim (sirloin), AnShim (filet mignon), DaePae-SamGyupSal (sliced pork belly), Dak-Gui (spicy chicken), SaeWoo-Gui (shrimp) and many more to choose from. Smaller portions of the BBQ items are also available in tapas-sized, three-ounce portions. The entire dinner menu is outlined below.

Yeol’s lunch menu, available Monday-Friday from 11:30 a.m. to 3:00 p.m., offers stews (DwenJang-Jjigae soybean stew; DaeGu-MaeWoonTang codfish stew; GomTang ox tail stew; YookGaeJang spicy shredded beef stew), noodle dishes (DongChiMi-GookSoo cold soup with beef; Bibim GookSoo spicy cold noodle dish) and hot stone rice pots (DolSot-BibimBop ground beef and vegetables; YookHoi-BibimBop steak tartar; KimChiYache-BibimBop kimchi). During lunch, “Doshirak” (lunchboxes) are also available and are served with a house salad and two of chef’s daily specials. The choices include DweJi-Bulgogi (stir-fried pork), Bulgogi (stir-fried rib eye), Dak-Bulgogi (stir-fried chicken) and Saengsun-Gui (grilled fish). The lunch menu is outlined below in detail.

The cocktail menu at Tozi offers a variety of eight unique martinis, such as Aloe (vodka, lime juice and aloe puree), Asian Frog (watermelon vodka, midori and pineapple juice), Mandarin (vanilla vodka, Bacardi O and tangerine juice). Tozi’s bar menu offers a premium sake list, along with a selection of rice wine (mak gul li) and soju (Korean vodka) available straight or in mixed drinks (strawberry soju martini, soju yogurt martini and five additional flavors). Red and white wines are available by the glass or bottle, and domestic and imported beers are offered in bottled format. Non-alcoholic, traditional beverages are found in Tozi’s selection of shikye, sweet, rice-based drinks. The bar menu is also listed below.

Jay Kim will lead the restaurant team at Tozi. Kim is a Korean native with a long-standing dream to introduce and promote authentic Korean cuisine to this area. His 15 years of experience stem from founding Japanese and Korean restaurants (Blue Fin, Wild Fish, Star Fish) and managing Japanese and Korean restaurants (Blue Ocean, Blue Ginger, Nozumi).

A large, free parking lot is conveniently available behind the restaurant, in addition to metered street parking. Valet service is offered during dinner. Reservations are available by phone and via email at ToziReservation@gmail.com.

Hours:

Lunch Menu
Monday-Friday, 11:30 a.m. to 3:00 p.m.

Dinner Menu
Monday-Friday 3:00 p.m. to 2:00 a.m.
Saturday 11:30 a.m. to 3:00 a.m.
Sunday 12:30 p.m. to 12:30 a.m.

Tozi Korean BBQ
1265 N. Milwaukee Avenue
Chicago, Illinois 60622
773.252-2020
coming soon, ToziRestaurant.com
@ToziChicago

Tozi Dinner Menu

Appetizers

Hae Mul Pa Jeon (Seafood Pancakes)
Scallion pancakes made with seafood and vegetables served with seasoned soy sauce 9.95

Boo Choo Gool Jeon (Oyster Pancakes)
Oyster pancakes with leek served with seasoned soy sauce 7.95

Gool Bo Ssam (Sliced Pork Belly with Kimchi)
Steamed pork belly served with fresh oyster, steamed cabbage, spicy kimchi, and seasoned radish 15.95

Kimchi Mandu (Steamed Kimchi Dumpling)
Steamed kimchi dumplings, served with seasoned soy sauce 6.95

Go Ki Mandu (Pan Fried Beef Dumpling)
Pan fried beef dumplings, served with seasoned soy sauce 6.95

Mool Mandu (Steamed Beef Dumpling)
Steamed beef dumplings, served with seasoned soy sauce 6.95

Yook Hwe (Shredded Beef Tartar)
Shredded raw beef marinated with sesame and soy sauce, served over Asian pears 11.95

Roast Beef (Korean Styled Roast Beef)
Dish of beef roasted in oven served with vegetables 10.95

Salads

Dotori Muk Salad (Acorn Jelly Salad)
Acorn jelly salad served with sweet soy dressing 6.95

Chadol Salad (House Salad with Beef Brisket)
Thinly sliced beef brisket with house green served with ginger dressing 7.95

House Salad (House Salad)
House greens served with ginger dressing 5.95

Soup

Mandu Soup (Dumpling Soup)
Soup made with beef dumplings, rice cake slices, and vegetables 1.95

Shigeumchi Jogae Soup (Spinach Clam Soup)
Soybean paste based soup made with spinach and clams 1.95

Stew

Soon Do Bu (Silky Tofu Soup)
Mild or hot silky tofu stew with seafood or beef or vegetable and egg served in a hot pot 9.95

Yukgae Jang (Spicy Shredded Beef Stew)
Spicy stew with shredded beef, scallions, and vermicelli noodles 9.95

Gomtang (Ox Tail Stew)
Pale-bone broth with oxtail and vegetables 9.95

Kalbi tang (Kalbi Stew)
Stew with beef short ribs and vegetables 12.95

Daegu mae woon tang (Codfish Stew)
Fresh codfish stew with assorted vegetables and tofu served in a hot pot 12.95

Kimchi Jjigae (Kimchi Stew)
Kimchi based stew with tofu and vegetables 8.95

Dwenjang Jjigae (Soybean Stew )
Soybean paste based stew with tofu and vegetables 8.95

Noodle

Dongchimi Gook Soo (Cold Noodle Soup)
Thin buckwheat noodles with slices of beef, pear, cucumbers & pickled radish in cold beef broth 9.95

Bibim Gook Soo (Spicy Cold Noodles)
Buckwheat noodles topped with slices of beef, pear, cucumber & pickled radish with spicy hot pepper sauce 9.95

Jap Chae (Stir Fried Noodles)
Stir fried sweet potato noodles , beef, carrots, and spinach in sesame seed oil and soy sauce 8.95

Hot Stone Rice Pot

Dolsot Bibim Bop (Sizzling Stone Bowl)
Steamed white rice on hot stoneware pot with assorted vegetables and ground beef topped with fried egg, served with red chili paste 9.95

Hae Mul Bibim Bop (Seafood Rice Bowl)
Steamed white rice topped with assorted vegetables and seafood, served with red chili paste 10.95

Yook Hwe Bibim Bop (Steak Tartare Rice Bowl)
Shredded raw beef marinated in sesame oil and vegetable over steamed white rice, topped with a fried egg 13.95

Kimchi Yache Bibim Bop (Kimchi Rice Bowl)
Steamed white rice topped with assorted vegetables and kimchi, served with red chili paste 9.95

Gye Jang Baek ban (Raw Crab Rice)
Spicy marinated fresh, raw crab served with rice 14.95

Jeon Gol

Gopchang Jeon Gol (Intestine Casserole)
Casserole with intestines and vegetables served in a hot pot 28.95

Mandoo Jeon Gol (Mandoo Casserole)
Casserole with dumplings and vegetables served in a hot pot 23.95

Bool Nak Jeon Gol (Spicy Octopus Casserole)
Casserole with spicy baby octopus and vegetables served in a hot pot 26.95

Hae Mool Jeon Gol (Seafood Casserole)
Spicy casserole with assorted seafood and vegetables served in a hot pot 28.95

Stir-Fry & Cassserole

Kalbi Jjim (Beef Short Rib)
Meltingly tender marinated beef short ribs, cooked in a soy sauce seasoning with assorted vegetables 14.95

Daeji Kalbi Jjim (Roasted Pork Spare Ribs)
Braised spicy pork ribs with vegetables and rice cake cooked over a slow, low heat 13.95

Budae JJigae (Kimchi Ham Casserole)
Stew consisting of ham, sausage, chicken, kimchi, and tofu in a beef stock 12.95

Spicy Hae Mul Bokkeum (Stir-Fried Seafood)
Stir- fried seafood and vegetables in a red chili sauce 13.95

Seng Sun Jorim (Steamed Fish)
Simmered fish, daikon radish, and chili in a red chili sauce 12.95

Sen sun gu yi (Grilled Fish)
Broiled mackerel or acka mackerel 11.95

Daeji Bulgogi (Stir-Fried Pork)
Marinated pork stir-fried with onion, served in a spicy red chili sauce 12.95

Bulgogi (Stir-Fried Rib Eye)
Stir-fried marinated thin slices of tender prime rib-eye, served in a soy sauce 12.95

Dak bulgogi (Stir-Fried Chicken)
Stir-fried marinated chicken with onion, served in spicy red chili sauce 11.95

B.B.Q
Minimum 2 order
Served with banchan (side dishes) and your choice of soup
When order of 5, “nostalgic lunch pack (rice with fried egg and vegetables)” is given

Joo Mool Luk (Short Steaks)
Short steaks marinated in sesame oil 17.95

Saeng Deung Shim (Non-Marinated Sirloin)

Non marinated sliced sirloin 18.95

Chadol Baegi (Beef Brisket)
Thinly sliced beef brisket rolled into a medallion 17.95

An Shim (Filet Mignon)
Sliced beef filet mignon 19.95

Dae Pae Sam Gyup Sal (Sliced Pork Belly)
Finely sliced pork belly 16.95

Wang Galbi (Marinated Prime Beef)
Beef short ribs with bone marinated in Tozi’s special sauce 19.95

Seng Galbi (Non-marinated Prime Beef)
Tender, juicy non-marinated short ribs 19.95

Hye Mit Gui (Prime Beef Tongue)
Lean slices of beef tongue 16.95

Daeji Kalbi (Pork Ribs)
Pork spare ribs marinated in Tozi’s special spicy sauce 15.95

Dak Gui (Spicy Chicken)
Boneless sliced chicken marinated in Tozi’s special spicy sauce 14.95

Se Woo Gui (Grilled Shrimp)
Prawns marinated in Tozi’s special sauce 16.95

Daeji Mok Sal (Grilled Pork Neck)
Pork Shoulder meat marinated in Tozi’s special sauce 15.95

Jju Ggu Mi Gui (Grilled Octopus)
Fresh octopus marinated in Tozi’s special sauce15.95

Gop Chang Goo Yi (Grilled Intestines)
Slices of pork intestines 16.95

Ori Bool Go Gi (Spicy B.B.Q Duck)
Slices of specially seasoned duck 16.95

Haemool Modeum Gui (Assorted Seafood)
Assorted seafood (seasonal) to B.B.Q 16.95

Tapas B.B.Q
*With order of 5, “nostalgic lunch pack (rice with fried egg and vegetables)” is given

Chadol Baegi (Beef Brisket)
Thinly sliced beef brisket rolled into a medallion 7.95

An Shim (Filet Mignon)
Sliced beef filet mignon 8.95

Sam Kyup Sal (Pork Belly)
Sliced pork belly 6.95

Wang Galbi (Marinated Prime Beef)
Beef short ribs with bone marinated in Tozi’s special sauce 8.95

Seng Galbi (Non-marinated Prime Beef)
Tender, juicy non-marinated short ribs 8.95

Hye Mit Gui (Prime Beef Tongue)
Lean slices of beef tongue 6.95

Daeji Kalbi (Pork Ribs)
Pork spare ribs marinated in Tozi’s special spicy sauce 6.95

Dak Gui (Spicy Chicken)
Boneless sliced chicken marinated in Tozi’s special spicy sauce 5.95

Se Woo Gui (Grilled Shrimp)
Prawns marinated in Tozi’s special sauce 7.95

Dwe Ji Mok Sal (Grilled Pork Neck)
Pork Shoulder meat marinated in Tozi’s special sauce 6.95

Jju Ggu Mi Gui (Grilled Octopus)
Fresh octopus marinated in Tozi’s special sauce 5.95

Haemool Gui (Assorted Seafood)
Assorted seafood in season to B.B.Q 5.95

TOZI LUNCH MENU
Available Monday-Friday 11:30 a.m. -3 p.m.

Stew

Soon Do Bu (Silky Tofu Soup)
Mild or hot silky tofu stew with seafood or beef or vegetable and egg served in a hot pot 6.95

Yukgae Jang (Spicy Shredded Beef Stew)
Spicy stew with shredded beef, scallions, and vermicelli noodles 6.95

Gomtang (Ox Tail Stew)
Pale-bone broth with oxtail and vegetables 6.95

Kalbi tang (Kalbi Stew)
Stew with beef short ribs and vegetables 8.95

Daegu mae woon tang (Codfish Stew)
Fresh codfish stew with assorted vegetables and tofu served in a hot pot 8.95

Kimchi Jjigae (Stew)
Kimchi based stew with tofu and vegetables 6.95

Dwenjang Jjigae (Soybean Stew )
Soybean paste based stew with tofu and vegetables 6.95

Noodle

Dongchimi Gook Soo (Cold Noodle Soup)
Thin buckwheat noodles with slices of beef, pear, cucumbers & pickled radish in cold beef broth 6.95

Bibim Gook Soo (Spicy Cold Noodles)
Buckwheat noodles topped with slices of beef, pear, cucumber & pickled radish with spicy hot pepper sauce 6.95

Jap Chae (Stir Fried Noodles)
Stir fried sweet potato noodles , beef, carrots, and spinach in sesame seed oil and soy sauce 6.95

Hot Stone Rice Pot

Dolsot Bibim Bop (Sizzling Stone Bowl)
Steamed white rice on hot stoneware pot with assorted vegetables and ground beef topped with fried egg, served with red chili paste 6.95

Hae Mul Bibim Bop (Seafood Rice Bowl)
Steamed white rice topped with assorted vegetables and seafood, served with red chili paste 6.95

Yook Hwe Bibim Bop (Steak Tartar Rice Bowl)

Shredded raw beef marinated in sesame oil and vegetable over steamed white rice, topped with a fried egg 8.95

Kimchi Yache Bibim Bop (Kimchi Rice Bowl)

Steamed white rice topped with assorted vegetables and kimchi, served with red chili paste 6.95

Doshirak (Lunches To Go)
*Included are house salad and two of Chef’s daily specials

Daeji Bulgogi (Stir-Fried Pork)
Marinated pork stir-fried with onion, served in a spicy red chili sauce 8.95

Bulgogi (Stir-Fried Rib Eye)
Stir-fried marinated thin slices of tender prime rib-eye, served in a soy sauce 8.95

Dak bulgogi (Stir-Fried Chicken)
Stir-fried marinated chicken with onion, served in spicy red chili sauce 8.95

Sen sun gu yi (Grilled Fish)
Broiled mackerel or acka mackerel 8.95

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