Tag Archives: small plates

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


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“25 Tuesdays” at Benjamin Restaurant

Weekly Dining Deal Offers 25-Percent Discount and $25 Wines

Every Tuesday
Wine and Dine Deal Runs Weekly

Benjamin Restaurant, located in the heart of downtown Highland Park, is now offering a weekly wine and dine deal on Tuesday evenings. “25 Tuesdays” features a 25-percent discount off of their 13 adventuresome small plates, starters and bar snacks (full list below) as well as $25 bottles of wine.

Chef Benjamin Brittsan’s small plates include beef bone marrow, charcuterie plate, pesto gnocci gratin, Mishima Ranch wagyu beef, Cook’s Ranch bison brisket sloppy joe sliders and crab stuffed mushrooms. The featured wines will change weekly, and will encompass both bottles listed on their current wine list and some that are brought in special for the promotion.

Small Plates, Starters & Bar Snacks
25-percent discount to be deducted

Warm Marinated Olives / grilled citrus 6

Beef Bone Marrow / bacon & onion jam/ petite parsley salad/ grilled baguette 8

Vodka & Beer Battered Onion Rings / parmesan/ horseradish cream sauce 7

Pesto Gnocchi Gratin / parmesan/ pecorino romano/ truffle/ pistachio pesto 8

Charcuterie & Cheese / local artisan cheeses/ la quercia meats/ cremenelli salumi/ accoutrements 14

Ahi Tuna Crudo / winter sprout salad/ housemade yuzu/ crispy garlic, ginger & shallot/ EVOO 11

Mishima Ranch Wagyu Beef / hot himalayan salt brick/ sauce trio 15

Grilled Garlic Shrimp Scampi / crispy parmesan polenta/ garlic garlic garlic/ parsley 10

Cook’s Ranch Bison Brisket Sloppy Joe Sliders / goose island root beer glaze/ rustic winter slaw/ apple chips 9

Wild Mushrooms On Toast / grilled ciabatta/ arugula/ parmesan/ smoked blue 8

Sausage & Cheese Toasties / housemade sausage/ velveeta/ baby rye 7

Crab Stuffed Mushrooms / garlic brioche bread crumbs 8

Mini Franks In A Blanket / housemade ketchup/ sauerkraut 7


Benjamin Restaurant
1849 Second Street
Highland Park, IL 60035

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Benjamin Opens for Lunch

Midday Dining in Downtown Highland Park

Lunch starts Tuesday, November 8
Lunch served Tuesday through Friday, 11:30 a.m. to 2:30 p.m.

Benjamin, a notable and new North Shore eatery, will now offer locally-sourced, seasonal American cuisine for lunch. Starting Tuesday, November 8, Benjamin will continue their “farm to fork” philosophy with seasonally-inspired lunch offerings that range from salads, soups and small plates, to flatbreads, sandwiches and sweets.

Fall favorites are certainly found in Executive Chef Benjamin Brittsan’s midday menu: Chicken and Three Bean Chili; Roasted Pumpkin, Blood Orange and Frisee Salad; Wild Mushroom, Arugula and Goat Cheese Flatbread; House-roasted Herb Turkey Breast Sandwich; “BYOB” Build-Your-Own Burger on Brioche Bun; and Brownie ALa Mode with House-made Caramel. The lunch menu is outlined below.

Lunch at Benjamin will be available Tuesday through Friday from 11:30 a.m. to 2:30 p.m.
*Beginning November 13, Benjamin will start dinner service on Sundays from 5 p.m. to 8 p.m. (this is in addition to Tuesday-Saturday dinner service)

Fall Winter Lunch

Dressings include chipotle honey lime vinaigrette, herb Caesar, citrus vinaigrette, blood orange balsamic vinaigrette, blue cheese, ranch and French

Southwestern Chopped iceberg / romaine / corn / beans / scallions / tortilla / queso fresco / cucumber tomato / warm tortilla bowl / chipotle honey lime vinaigrette 9

Local Beet, Arugula & Goat Cheese preserved lemon / blood orange balsamic vinaigrette 7

Benjamin Signature cucumber / greenhouse tomato / local goat cheese / arugula / dried Michigan cherries / hazelnut / radish / citrus vinaigrette 8

Grilled Caesar brioche croutons / white anchovies / housemade herb Caesar dressing / black truffle essence 9

Roasted Pumpkin, Blood Orange & Frisee pumpkin seeds / curry / chervil / housemade ricotta toasts / blood orange balsamic vinaigrette 9

Ahi Tuna Crudo winter sprout salad / housemade yuzu / crispy garlic, ginger & shallot / EVOO 15

Add chicken / salmon / seared ahi tuna / steak / shrimp 5


Soup of the Day seasonal ingredients sm 4 lg 6

Chicken & Three Bean Chili sm 4 lg 6

French Onion toasted ciabatta croutons 6

Add Sourdough Bread Bowl 2

Served with mixed greens, cucumbers, cherry tomatoes & cottage cheese

Tuna Salad 8

Chicken Salad 8

Three Bean Salad 7


Flatbread of the Day seasonal ingredients 9

Wild Mushroom, Arugula & Goat Cheese 9

All sandwiches served with choice of housemade chips, fries, side salad, or fruit
White or Multigrain Ciabatta Bollo Roll
Lettuce, Tomato, Mayonnaise, Mustard & Pickle

House Corned Beef 8

House Roasted Herb Turkey Breast 8

House Roasted Beef 8

Tuna Salad 7

Chicken Salad 7

BYOB (Build You Own Burger) 8
Served with house baked brioche bun / third lb black angus beef / spring greens / red onions / tomato / pickle / housemade ketchup / whole grain mustard

Each additional topping $1
red onion marmalade, roasted wild mushroom, jones farm bacon, merkts cheddar, smoked gouda, American, fontina, swiss, pepper jack, cheddar, goat, smoked blue, boursin, avocado, sautéed peppers, jalapenos, horseradish mayo, chipotle mayo, pesto mayo


Chocolate Chip Cookies 4

Brownie A La Mode with Housemade Caramel 5

Housemade Ice Cream Trio 4

Benjamin Restaurant
1849 Second Street
Highland Park, IL 60035

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Chizakaya Opens Tonight

Chizakaya Offers an East-Meets-Midwest Dining and Drinking Experience

New Lakeview Restaurant Redefines the Izakaya Trend in Chicago

By melding the concept of a Japanese pub with its Chicago locale, Chizakaya, which opens tonight in the Lakeview neighborhood, will re-introduce and expand upon the izakaya trend by harmonizing Japanese cuisine with contemporary philosophies and techniques, including the importance of using local, seasonal and sustainable resources.

Operated by a top-flight duo of restaurant industry stars, Chizakaya is the brainchild of chef/owner Harold Jurado.  Jurado, a Chicago native, has cooked in such renowned restaurants as Sunda, Charlie Trotter’s (Chicago and Las Vegas) and Japonais (Chicago, New York and Las Vegas). Chef de cuisine Robert Rubba most recently cooked at Chicago’s acclaimed L20, as well as Restaurant Guy Savoy in Las Vegas and Gordon Ramsay at the London Hotel in New York.

Jurado and Rubba view themselves among a new breed of chefs who place the significance of local, seasonal and sustainable ingredients above all else in the kitchen. Their driving force and source of inspiration is seasonal ingredients from local farms and co-ops, as well as free-range livestock and responsibly sourced fish. Jurado and Rubba aim to showcase these products to their fullest in their intelligent and informed approach to cuisine.

Chizakaya’s menu will be comprised of small plates designed for communal dining. The dishes will be indicative of the true Japanese pub experience, including such staples as yakitori (grilled chicken, meat and vegetables served on skewers), hamachi kama (hamachi collar served with ponzu, daikon and ginger) and noodle and rice combinations. Signature items will include okashi (snacks) such as black edamame (soybeans that have been matured on the stalk, eliciting a sweeter flavor), oshinko (pickled seasonal vegetables), whole grilled saba (mackerel) and the house ramen. A stand-out on Chizakaya’s opening menu will be a sashimi made with Dietzler Farms calves liver. Many items, including tofu, ice creams and sorbets, will be made daily in house. Jurado and Rubba will rotate menu items as the seasons dictate.

Chizakaya’s cocktail program, created by Rubba and Chantelle Pabros (former L2O sommelier), is an integral part of the restaurant, demonstrating the Japanese idea of washoku, which means “harmony of food.” This guiding inspiration refers to a blending of not only the restaurant’s cuisine, but also the drinks, service, dining experience and the overall presence of a Japanese restaurant in the Midwest. An extensive showcase of sake, shochu, Japanese and American whiskeys and beers, along with a menu of specialty drinks with house-made juices, syrups and bitters, will elevate the izakaya idea into a unique nightlife concept for Chicago.

The coffee program consists of a special blend of family-farmed beans from Crop to Cup. The beans are roasted locally in small batches at Asado Coffee Company and transported to the restaurant via an environmentally-conscious “zero bag” policy. Each cup is brewed to order in an individual Clever Coffee Dripper. Chizakaya’s tea menu consists of hand-selected offerings by Rare Tea Cellar. The in-house water filtration system not only enhances the flavor of coffee and tea, but is also eco-friendly.

The restaurant’s decor features environmentally savvy cork floors, a 280-bottle beechwood wine wall with smoky mirror located over the bar area, chocolate brown leather barstools and mixed wood tables and chairs. The focal point of the front dining room are two vibrant, Asian-inspired ceiling murals. The left side of the mural features a striking geisha figure holding a robe that mimics the ocean waves of a traditional Japanese fabric, while the right side displays a fierce samurai warrior wielding a sword that gives way to a cherry tree in full blossom. In the rear dining room, an open kitchen serves as the hub of the restaurant, set among communal tables, counter seating and exposed brick walls with subtle splashes of color. The front dining room will seat 36 people at tables and at the bar, while the rear room will accommodate an additional 24 guests.

Chizakaya will be open Monday through Saturday from 5:30 p.m. until 12:30 a.m.  The restaurant only accepts reservations for parties of seven or more.


Okashi (Snacks)

Black edamame, sea salt  4

Oshinko (seasonal pickles) 5

Barley miso soup 3

Puffed pig ears, togarashi 4

Teriyaki string beans, sesame seed 5

Japanese sweet potato fries, spiced mayo 5

Crispy pork, slow poached egg 5


Daikon, roasted seaweed, baby anchovies, ponzu 5

Seasonal greens, tofu dressing, crunchy rice 6

Hamachi, bone marrow, garlic, umeboshi 12

Octopus, tomato, cucumber, radish, fish sauce vinaigrette 5

Kombu marinated Tai (snapper), avocado, shiso, lime vinaigrette 11

Home-made basket tofu, bonito, scallion, ginger, soy 7

Beef liver “sashimi,” petite watercress, sesame vin 6

Kushi Yaki 3

Chicken gizzards
Chicken skins
Chicken meatball
Chicken and negi

Shishito peppers, bonito
Hakurei turnips
Tomato, shiso

Beef sirloin tip, lime, wasabi
Sweet sausage
Pork meatball
Beef cheek
Beef tongue
Confit octopus


Cold soba, summer vegetables, shrimp tempura 10

House ramen, braised pork, slow poached egg, fish cake 12

Blue crab congee, corn, chives 7


Walleye, ginger, scallion 10

Daily gyoza, soy, ra-yu 6

Chawan mushi (steamed custard), radish, dashi 6 with foie gras 11


Crispy chicken thighs, dashi mayo, mizuna 8

Corn fritter, chili, lime, mayo 5

Age-Dashi Tofu 6


Ika (squid), togarashi, lemon vin 10

Whole saba, lemon, cucumber 11

Hamachi kama, ponzu, daikon, ginger 8


King oyster, enoki, shimiji mushrooms, soy, lemon-butter 8

Japanese eggplant, sweet miso, apple 5

Clams, beer, black garlic, spiced broth 13

Chicken livers, negi 6


Yuzu cake, green tea ice cream 5

Taro, ube, rice pudding 5

Chocolate sesame ganache, puffed barley, soy milk sorbet 5

Ice Cream, daily selection 3


Lie & Cheat
Rice shochu, lychee juice, St. Germain, lime 8

Isao Aoki
Sudachi shochu, yuzu, iced matcha green tea 8

Ume Ume
Sweet potato shochu, plum juice, house-made ginger bitters, umeboshi, ginger ale 8

Shiso Mojito
Sugar cane shochu, shiso leaves, Turbinado sugar, lime 8

Chu Hai
Barley shochu, soda water, lemon 8

Sake by the Glass

Tsukosabotan, Junmai, Kochi 6
Light and Clean
Crisp aroma of Rambotan, star fruit, with a bright refreshing finish, hinting of plum

Azumaichi, Junmai Ginjo, Saga 8
Fruity and Fun
Notes of green apple, hints of strawberry, and passion fruit.
Exclusive to Chizakaya by the glass

Daishichi, Kimoto Tokubetsu Junmai, Fukushima 9
Luscious and Rich
Dense and profound character, complex aromatics, herbal, earthy

Dassai Goju Nigori, Junmai Daiginjo, Yamaguchi 7
Milky and Refined
Sweet scented, medium bodied, with notes of coconut and green plantains; dry finish


Shirakabegura, Junmai, Kyoto,1800ml
Feminine, soft supple texture
3oz 6, 6oz 12

Kikumasamune, Junmai, Hyogo,1800ml
Masculine, sauvage, dried meat, earthy, incredible depth of flavor
3oz 5, 6oz 10

Small Format: Single Portion

Kikusui Funaguchi, Honjozo Genshu, Niigata, 200ml, 10
Bold and Sweet
Bold warming sweetness, reminiscent of amaretto, with hints of almonds and peaches. Cask strength 18-19% alcohol, great neat, fun on the rocks!

Mizbasho, Junmai Ginjo, Gunma, 180ml, 14
Soft and Gentle
Soft edges with a gentle sweetness, a kiss of melting snow and ripe apricot.

Sake by the Bottle

Kikusui Funaguchi, Honjozo Genshu, Niigata, 200ml, 10
Kubota Senju, Honjozo, Niigata, 720ml, 43
Suigei, Tokubetsu Junmai, Kochi, 300ml, 20
Hakkaisan, Tokubetsu Junmai, Niigata, 300ml, 23
Nanbu Bijin, Tokubetsu Junmai, Iwate, 300ml, 24
Nishi No Seki, Tokubetsu Junmai, Oita, 720ml, 38

Tsukosabotan, Junmai, Kochi, 720ml, 48
served warmed Shirakabegura, Junmai, Kyoto,1800ml, 86
served warmed Kikumasamune, Junmai, Hyogo1800ml, 75

Mizbasho, Junmai Ginjo, Gunma, 180ml, 14
Fukucho Biho, Junmai Ginjo, Hiroshima, 300ml, 30
Azumaichi, Junmai Ginjo, Saga, 1800ml, 123

Dassai 50, Junmai Daiginjo, Yamaguchi, 300ml, 20
Hana Awase, Junmai Daiginjo, Ibaraki, 300ml, 55

Daishichi, Shizen Shu, Kimoto Tokubetsu Junmai, Fukushima, 720ml, 66

Hakutsuru, Sayuri, Nigori, Hyogo, 300ml, 16
Dassai Goju Nigori, Junmai Daiginjo, Yamaguchi, 720ml, 50

Himezen, Sweet Junmai, Miyagi, 720ml, 34

Yamazake, 12 Year, Japanese Blended Whisky 8
Hibiki, 12 Year, Japanese Blended Whisky 15

Elijah Craig, 10 Year, American Whiskey 12
Templeton, Small Batch, American Rye Whiskey 34

Kakushigura / Barley 9
Jougo / Sugar Cane 9
Satsuma Hosan / Sweet Potato 11
Awa No Kaori / Sudachi 7
Hakutake “Shiro”/ Rice 10

Beer by the Bottle
Great Lakes Brewing Co., Cleveland, Ohio
Eliot Ness, Vienna Lager 5

Three Floyds Brewing Co., Munster, Indiana
Alpha King, American Pale Ale 7

Goose Island, Chicago, Illinois
Sofie, Belgian Style Farmhouse Ale 6
Matilda, Belgian Pale Ale 22 oz, 14

New Holland Brewing Co., Kolsch, Michigan
Full Circle, Kölsch 7

Two Brothers Brewing Co., Warrenville, Illinois
Cane & Ebel, Red Rye Ale 7

Baird Brewing Co., Shizuoka, Japan
Carpenter Mikan, Fruit Ale 5

Beer on Tap
Sapporo Breweries Limited., Tokyo, Japan
Japanese Rice Lager, 3

Goose Island, Chicago, Illinois
Green Line, American Pale Ale, 5

Kiuchi Brewery, Ibaraki, Japan
Hitachino Nest, White Ale 5

3056 N. Lincoln Avenue
Chicago, IL 60657
coming soon, chizakaya.com
twitter @chizakaya

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