We are officially entering into Easter brunch season, so I will be keeping you informed about both city and suburban options. LH

This Easter, Trader Vic’s will offer Chicagoans both the tropical escape and the traditional, coveted Easter fare they crave.  The Easter menu-with-a-twist will feature a Lamb and Turkey carving station, Omelete station, Chilled Shrimp, Pecan French Toast, fresh fruits and more.  Complete list of menu offerings below.

 WHEN:          Sunday, April 4

                        10:00 AM – 3:00 PM

 COST:            Adults: $34.95 per person; Children 12 and under: $13.95 per child.

 RESERVE:   312.642.6500. Reservations Strongly Recommended.

 MENU:

Grass-Fed Wisconsin Lamb and Ham Carving Station

Chilled Shrimp

Free-Range Egg Omelette Station

Herb Roasted Yukon Gold Potatoes

Green Beans and Carrots

Eggs Benedict with Tomatoes, Spinach and Canadian Bacon

Sausage and Bacon

Caesar Salad

Mashed Potatoes and Gravy

 Pecan French Toast

 Fresh Fruits

Cheesecake and sorbet

Every year like clockwork Ican anticipate an email from Gus Paschasis announcing National Corn Dog Day and how Evanston’s own “Weiner and Still Champion” will be celebrating the occasion.  You know this corn dog was made with a lot of love. LH

Saturday, March 20 is the officially designated day to celebrate a great, truly American food – the corndog, according to www.corndogday.com
National Corndog Day coincides with the Saturday of the final 32 teams in NCAA basketball tournament. This Saturday is the only day all year that one can watch a quadruple-header of college basketball games from start to finish without having to change the channel. Therefore, to celebrate the excitement of the college basketball tournament, and have fun with friends, many people eat Corndogs!

One of the only local sources for freshly-made, hand-dipped Corndogs is going all out. At The Wiener and Still Champion, Corndogs are now offered in more ways than anywhere else on the planet. Says owner Gus Paschalis “We developed our own recipe for the ultimate and they’ve really taken off. But now we’re gilding the lily.” In addition to the standard Corndog (officially Dippin Dogs™ at The Wiener and Still Champion), the restaurant is offering a wide array of dippin sauces to enhance the Dippin Dog. “We’ve spent the last year developing all these sauces. We have more than just mustard or ketchup available – you can get a mild sauce, a garlic aoli, spicy mustard, curry ketchup, honey mustard, and even our own Argentine garlic and herb sauce. They each go well with a Dipping Dog, and each gives the dog its own unique personality.” Paschalis notes they all also go well with his “Somewhat Famous” fresh hand-cut French Fries.

To celebrate National Corndog Day on Saturday March 21, The Wiener and Still Champion will offer Dipping Dogs for the one-day-only special price of $1.25 each. In addition, they will be giving away free any choice of dipping sauce to anyone who purchases three Dipping Dogs. Additional sauces are only 50¢ each.

Wiener and Still Champion is located at
802 Dempster St.
Evanston, IL 60202
(847) 869-0100

http://www.wienerandstillchampion.com

The chicken at one sixtyblue

Photo: Jill Paider

Evanston Chicken Shack Regulars at this roadside dive know to call in their orders ahead of time so they don’t have to drool for 20-plus minutes waiting for their fresh-from-the-fryer, juicy birds. A steady stream of NU students and fried-chicken fanatics go bonkers for the slightly peppery, battered chicken dinners, complete with fries, cole slaw and bread for sopping the grease. Wings—served with hot, smoked or honey-barbecue sauce—rival nearby Buffalo Joe’s for hometown favorite. 1925 N Ridge Ave, Evanston (847-328-9360). El: Purple to Central. Lunch, dinner (closed Sun). Average main course: $7.

Harold’s Chicken Shack #24 Out of 50 or so locations of this “chicken king” empire, why did we choose to highlight this one? After sampling our weight in wings, we believe it’s the best. Order the four- or six-wing plate, ask for it “fried hard” (extra crispy) with pepper (lemon-pepper if you want zing), and get both mild and hot sauce on the side for dipping. If you can’t make it home without tearing into the bag, prepare for your car to be covered in crunch. 407 E 75th St (773-488-9533). El: Red to 79th. Bus: 75. Lunch, dinner. Average main course: $5.

Hearty  There are other, lighter paths to take at Hearty, but why not go the route of extreme gluttony, starting with fried mac-and-cheese squares followed by glorious fried chicken with creamed collard greens. Start with a cocktail (all of them are solid) and end with the warm and fragrant New England Indian pudding. 3819 N Broadway (773-244-9866). El: Red to Sheridan. Bus: 22, 36, 80, 151. Brunch (Sun), dinner (Wed–Sun). Average main course: $20.

Ina’s Judging from the long lines on weekends, people seem willing to wait forever for the Scrapple (a crispy, slightly spicy polenta-like dish flanked by eggs and chorizo) and Heavenly Hots (sour-cream pancakes). The question is, now that Ina has added some new breakfast items—chicken and waffles; breakfast sandwiches; salmon patties—will the regulars be willing to try something new? They should, because Ina has suspended dinner service until the spring—so if they want the fried chicken, they gotta put the Scrapple down. (Or eat both.) 1235 W Randolph St (312-226-8227). El: Green, Pink to Ashland. Bus: 20. Breakfast, lunch (Mon–Sat) (dinner suspended until spring). Average main course: $9.

one sixtyblue At this West Loop favorite, chef Michael McDonald amplifies classics with seasonal ingredients in dishes like the Sonoma duck breast with acorn squash and black kale. Specials like $4 burgers (and $4 craft beers) on Thursday nights in the bar and the $8 fried chicken on Wednesdays are hard to resist—and even harder to find a seat at. 1400 W Randolph St (312-850-0303). El: Green, Pink to Ashland. Bus: 9, 20, 65. Dinner (closed Sun). Average main course: $25.

Pearl’s Place We’ve learned the hard way to be patient with the long waits. But don’t worry: The fried chicken is so damn juicy and sealed in a crunchy, pepper-flecked exterior; the collard greens so tender and flavorful with pork bits; and the sweet-potato pie so fragrant with cinnamon and nutmeg that we’d wait forever. 3901 S Michigan Ave (773-285-1700). El: Green to Indiana. Bus: 1, 29, 39. Breakfast, lunch, dinner. Average main course: $12.

Toreore Chicken is the main (okay, only) thing on offer at this fast-food spot in the mega Korean market Super H Mart. Thanks to patented mixed-grains crust and fryers bubbling with 100% vegetable oil, the finished product is trans fat–free and nearly greaseless, but far from tasteless. Purists should stick with the plain marinated, dipped and fried version, while those game for vaguely odd but addictive flavors should venture out and order half garlic and half sweet-and-spicy. Super H Mart, 7801 N Waukegan Rd, Niles (847-965-0311). Lunch, dinner. Average main course: $16.

West Town TavernWe wish every neighborhood had a cozy spot like this—unfussy food, fun wines, and jeans and suits mingling sans attitude. Chef-owner Susan Goss and her husband, Drew, keep us coming back weekly for different nightly specials, like Monday’s killer buttermilk biscuit–and–fried chicken platter, made with Goss’s great-grandma’s recipe. 1329 W Chicago Ave (312-666-6175). El: Blue to Chicago. Bus: 9, 56, 66. Dinner (closed Sun). Average main course: $18.

Read more: http://chicago.timeout.com/articles/restaurants-bars/83310/8-restauran ts-with-great-fried-chicken#ixzz0hj0rbGb2

Firkin is tucked in to quaint, “Mayberry like” downtown Libertyville.  It’s located next to its sister restaurant The Tavern.

 Manager Tom Olsen warmly greeted me and Giles from the Great American Cheese Collection.  Giles had been selling Tom cheese for many years and they had yet to meet. 

 Although Firkin has received a lot of attention for it’s deep collection of beer and vodkas (10 Best Suburban Bars, 50 Best Beer Bars), I was there to check out their food.  I would call this a bar and restaurant where the food has equal footing with the liquor.  And we can’t say that about many bar/restaurant combinations. 

 How can I judge it as such?  For one, it’s a “scratch” kitchen (they don’t purchase their food pre-made, except for some dessert offerings.  They also source ingredients locally (a local farm for a new upcoming burger, the local farmers markets).  To top that off, they are sourcing “best in class” ingredients like Giles cheese and Nueske applewood smoked bacon.  I embarrassed myself once at the fancy food show by eating all the smoked bacon samples from Nueske.  It’s just really good stuff.  They also use Boars Head meats in their sandwich offerings. 

Warned Goat Cheese

 And, finally this: Giles had a side sample of their coleslaw.  I love to try coleslaw from a variety of places and think that if a chef really cares about the taste of the coleslaw, well – they care about everything.  And, I was happily surprised.  The coleslaw piqued my taste buds with sweet (a touch of honey), spice, vinegar.  There was “stuff” going on. Tom said he’s “been working on it” for weeks just to get the right blend.  I love that!

 On this afternoon, we started by sampling the warmed goat cheese in a roasted tomato sauce.  The dish (in general) reminded me of a common tapas dish.  The tomato sauce had an inspiring kick and a deep tomato flavor.  It was just right. Then, the heat was comforted by that warm, mellow goat cheese.  Fire, comfort, creamy texture.  I would eat this every day.

Potatoes with Blue Cheese

 We moved to the Queso Fundido appetizer with rock shrimp, bay scallops and Chihuahua cheese.  So, in my mind, I was still picturing the taste of a typical queso fundido with chorizo.  This had seafood that stood up for itself intermingled with that warm stringy cheese and a nice broth on the bottom.  There are many who say cheese and seafood don’t belong together, but I believe they do!

 Firkin’s whole menu is very eclectic and anyone should be able to find something to warm their belly.  They have wings, pizza, quesadillas, baked escargot, fried asparagus, welsch caerphilly, warm sourdough pretzel’s.  Doesn’t it all make sense?

 We moved on to entrée’s.  I sampled their bbq pork (suggested by Tom’s wife).  I asked before ordering whether this swung sweet or savory. Tom said “yes, all of that and some spice.” He was not kidding.  I’ve never tasted pork dressed this way.  It was Thai flavored and hit all taste combinations in my mouth.  It’s served with cool, seasoned- just-right garlic mashed potatoes with sautéed peppers and onions. 

 I spotted some potatoes with blue cheese on the menu and asked for a side of them. I died and went to heaven.  The potatoes were thin sliced and cooked in balsamic and seasoned. They were topped with melted blue cheese.  In that moment (and the next day!), it was the best thing I ever ate.  The tanginess of the cheese, the soft comfort of the potatoes – just great bar food to sop up the booze.  I wasn’t sopping on this afternoon, but that would be a great way to use this dish.  There may have been other ingredients involved.  I am not sure I could duplicate this dish.  However, Tom – if you are out there reading this – please don’t take this off the menu!

 Giles sampled their Tallgrass burger (grass fed, hormone free) with slices of his Laack Brother’s aged white cheddar (which Tom highly recommends for a burger) medium rare.  It was gone and part of a second in no time.

 Firkin honors all holidays; we were just coming off Mardi Gras and they’ve started moving into St. Patrick’s day.  The chef adds holiday authentic dishes. 

 Next up: the menu is being re-configured.  Some of the classics will stay, but they are changing it up quite a bit.  The menu will also include beer parings so you’ll know what beer tastes best with each entrée.  They will continue to tell their patrons where they source their great ingredients and will continue to “evolve” dishes to make them better and better.

 I have to include a section about the beer.  If you are a beer connoisseur and have not made a visit to Firkin, the time is now.  They have Trappist Ales, Belgium offerings, Lambic, beers from England, Canada, and Germany to name a few.  They even have a gluten free beer! 

 Just a few more beers I’ve never heard of include such great names as Surly Furious, Kasteel Rouge, Trumer Pils, Mighty Arrow, Hairy Eyeball, Choklat and Supper Club. 

 Drive on down or up to Libertyville to eat the food and drink the beer at Firkin.  I guarantee you will find something here you’ve never had before that will become a favorite.

 Firkin

515 N. Milwaukee Ave

Libertyville, IL 60048

847-367-6168

http://firkinoflibertyville.com/

A few weeks ago I gathered the family to visit Pinstripes.  There is one in the Arboretum shopping center in South Barrington that is no more than about a year or two old.

 This 50,000 square foot facility kind of catches your breath the first time you walk in.  To the left are the bocce lanes, to the right bowling and straight ahead their Italian Bistro restaurant.

 This is the perfect place to take the family for a day full of fun all in one contained environment.

 We played a few games of bocce.  It appears to be a ‘gentleman’s game” but anyone can certainly generate excitement. 

 On this day, we ate while playing bocce.  Mini hamburgers, nicely cooked thin cut French fries, a chicken sandwich, and a new flatbread dish with chicken, cheese and avocado.

 We moved on to bowling.  The environment there is a bit more intimate – and allows for socializing amongst both friends and strangers.  The wait staff is terrific – they always want to make sure you have what you need.

 In the Italian Bistro, in addition to pizza, soups, and sandwiches – Pinstripes offers an entire Gluten-Free Menu.  Sandwiches are available without bread and guests can substitute Bibb or Iceberg lettuce for wraps.  With 24-hour notice, pizzas are available with gluten-free dough and pasta dishes are available with gluten-free spaghetti or penne.  The entire Gluten-Free Menu is available upon request.  This is very exciting for those who have to follow a gluten free diet.

 In addition to the American Italian Bistro, Pinstripes has a fully stocked wine cellar, a full bar, two private dining rooms, and a wood burning pizza oven.  It a great place to have a corporate event or party.  In the summer, they open up the expansive deck which provides even more room for dining and dancing the night away.

 On Friday and Saturday nights, enjoy the live music.  Featured performers include Brother John (vocalist, guitarist and keyboardist who has performed with Eric Clapton, Black Crowes and Buddy Guy), Herman Hines & The Blues Angles (world renowned blues vocalist) and Barrelhouse Chuck (world famous Chicago blues, boogie woogie style pianist, who studied under Sunnyland Slim and Little Brother Montgomery, and whose music was featured in 2008 film “Cadillac Records”).  Guests are also invited to play an active role in the performance when they will be offered the rare opportunity to play or sing with these musical legends.  The music plays from 7.30 until 12.00 am.

 Pinstripes has two locations:

 NORTHBROOK

1150 Willow Road

Northbrook, IL 60062

(847) 480-2323

SOUTH BARRINGTON

 100 W. Higgins Road

South Barrington, IL 60010

(847) 844-9300

 http://www.pinstripes.com/index.html

10PIN BOWLING LOUNGE
330 N. State St | Chicago, IL 60610 | 312. 644.0300 | www.10pinchicago.com

Post-Dinner Bowling at 10pin
Sunday, February 14
Couples are invited to enjoy a free game of bowling with the presentation of a dinner receipt from any restaurant.

BRASSERIE JO
59 W. Hubbard St. | Chicago, IL 60610 | 312. 595.0800 | www.brasseriejo.com

Jour de la Saint-Valentin at Brasserie JO
Sunday, February 14
4-Course, $49 per person
Brasserie JO invites Chicagoans to celebrate Valentine’s Day with a special four course prix-fixe menu created by Chef/Proprietor J. Joho.  Menu will include a choice from three appetizers, three second courses, three mains and three desserts and will cost $49 per person, excluding tax and gratuity.  Menu highlights include Foie Gras and Oxtail Terrine as a first course, Cream of Celeriac as a second course, Atlantic Salmon Filet and New York Strip Au Poivre for main course options, and Almond Chocolate Cake for dessert.  Full menu available below.  Menu items will be available a la carte Friday, February 12 and Saturday February 13, reservations strongly recommended.
1st
½ Dozen Alpine Bay Oysters (add $8 pp)
Foie Gras and Oxtail Terrine: Radish, Watercress Salad
Open Ravioli: Shrimp, Braised Leeks, Mushrooms, DiVine Sauce
2nd
Cream of Celeriac: Brioche Crouton
Winter Greens: Bleu d’ Avernge, Roasted Shallot Vinaigrette, Candied Walnuts
Main
Atlantic Salmon Filet: Green Bean Almondine, Lemon Champagne Butter
Farm Raised Chicken Supreme: Goat Cheese, Fines Herbes, Sweet Potato, Thyme Jus
New York Strip Au Poirve 10 oz: Potato Gratin, Broccoli (add $10 pp)
Dessert
Almond Chocolate Cake
Mint Chocolate Chip Ice Cream, Raspberry Coulis

CARNIVALE
702 W Fulton St | Chicago, IL 60661| 312.850.5005 | www.carnivalechicago.com

Valentine’s Day Carnivale Style
Friday, February 12 – Sunday, February 14

Guests will indulge in decadent specials Valentine’s Day weekend at Carnivale, including sensual oysters with bacon bread crumb salsa, a 40 oz. porterhouse for two and a “Chocolate, Chocolate, Chocolate” dessert.  Cocktail specials include Dom Perignon by the glass ($35) and more.  On February 14, a festive stilt-walker will hand out complimentary flowers to the ladies and live music will be provided by Los Guitarristas.  Full Valentine’s Day specials below.  Reservations recommended.

Oysters
Fried Blue Point Oysters, creamed spinach, bacon bread crumb salsa – $10
Prime Ribeye for Two
32 oz. dry aged prime ribeye, crispy potatoes, goat cheese fondue, and chimichurri – $65
Chocolate, Chocolate, Chocolate
Chocolate empanada, chocolate rice pudding, chocolate tres leches – $9

CHENS CHINESE AND SUSHI
3506 N. Clark St. | Chicago, IL 60657 | 773.549.9100 | www.chenschicago.com
KOI
624 Davis Street | Evanston, IL 60201 | 847.866.6969 | www.koievanston.com
 Couples Prix-Fixe at Koi and Chen’s
Sunday, February 14
$25 per person, excluding tax and gratuity
Couples are invited to celebrate Valentine’s Day at Chen’s Chinese and Sushi and Koi of Evanston with a special menu for the holiday.  Specialty menu includes a Sushi Tuna Rose Appetizer, an appetizer comprised solely of tuna and served in the shape of a rose (photo available upon request), followed by the Dragon and Phoenix Entrée, featuring the Dragon: crispy chicken covered in tangy sweet and spicy pepper sauce and the Phoenix: shrimp sauteed with vegetables in white wine sauce.  This entrée for two brings longevity to the relationship.  Guests can indulge in chocolate cake for dessert and a glass of house red wine, white wine or sake rounds out the menu. Reservations recommended.

CITYSCAPE BAR
Holiday Inn Mart Plaza | 15th Floor | 350 W. Mart Center Drive | Chicago, IL 60654 | 312.836.5000 |  www.martplaza.com

Cityscape’s Weekend of Romance
Friday, February 12 – Sunday, February 14

Chicagoans are invited to celebrate the most romantic weekend of the year with stunning panoramic views of downtown’s River North.  Cityscape Bar, located on the 15th floor of the Holiday Inn Chicago Mart Plaza, will host Valentine’s Day this February with cocktail, wine and champagne specials along with a specialty appetizer.  The specialty appetizer is Prosciutto, Crab and Spinach Rangoon, Rice Noodles and Thai Peanut Sauce for $9, and guests are invited to sample $7 specialty martinis and multiple wine and champagne specials, offered both by the glass and bottle.

DAWALI MEDITERRANEAN KITCHEN
4911 N. Kedzie Avenue | Chicago, IL 60625 | 777.267.4200

Valentine’s Day Prix-Fixe Menu for Two
Saturday, February 13 – Sunday, February 14
$50 per couple
Dawali Mediterranean Kitchen is offering couples a $50 menu for two, available for dine-in and carry-out.  Menu includes a House Soup or Salad for an appetizer, Braised Lamb Shank, Pan-Seared Salmon or Stuffed Cornish Game Hen for an entrée, and Pistachio Crusted Molten Chocolate Cake with Vanilla Bean Ice Cream and Raspberry Coulis or the House Dessert option to finish the meal.  A fountain drink, Arabic coffee or tea is included.

HOLIDAY INN CHICAGO MART PLAZA
Holiday Inn Mart Plaza | 15th Floor | 350 W. Mart Center Drive | Chicago, IL 60654 | 312.836.5000 |  www.martplaza.com

Romantic February Escape
Tuesday, February 2 – Sunday, February 28
Starts at $135, Booking Code IJHD1

The Holiday Inn Chicago Mart Plaza presents an exclusive February Romance package for those looking for a romantic Valentine’s Day escape to the Windy City.  This indulgent weekend package at one of Chicago’s most celebrated hotels in the heart of River North includes:
*Deluxe accommodations for two in newly redesigned guest rooms equipped with a 32-inch LCD flat screen television, full bath amenities, complimentary high speed wireless Internet, new Serta Concierge Plus mattresses and more.
*Godiva Gems – individually wrapped decadent chocolates featuring three varieties, Solid Gems, Caramel Gems and Truffle Gems, all available in rich milk or dark chocolate.  Each packaged in a colorful jewel tone wrapper.
*Godiva Chocolate Rewards Card – offers exclusive deals and complimentary Godiva treats every month with redemption at the Watertower Godiva store (845 N. Michigan Ave.) or online at www.Godiva.com
*Two Godiva Chocolate Martinis at Cityscape Bar
*Complimentary breakfast at Chicago’s new Italian – Asian fusion hotspot, Italiasia ($45 value)
*Complimentary parking ($34 value)

ITALIASIA
Holiday Inn Mart Plaza | 15th Floor | 350 W. Mart Center Drive | Chicago, IL 60654 | 312.529.1157 | www.martplaza.com

Valentine’s Day Celebration at Italiasia
Friday, February 12 – Sunday, February 14
$25 per person
In celebration of Valentine’s Day this February, Italiasia Restaurant in the Holiday Inn Chicago Mart Plaza is featuring a special romantic dinner for two prix-fixe menu.  For $25 per person, guests can enjoy a three-course dinner featuring a salad, entrée and dessert.  Menu highlights include: Miso Glazed Duck Breast, Ponzu Infused Halibut and Szechwan Pepper Crusted New York Strip.  Complete menu available upon request. Call for reservations.

LUXBAR
18 E. Bellevue Place | Chicago, IL 60611| 312.642.3400 | www.luxbar.com

Heartbreaker’s Ball — Benefits The Children’s Heart Foundation
Saturday, February 13
10:00 PM – 2:00 AM
Singles and non-singles alike are invited to put down the chocolate and come to Luxbar on Saturday, February 13 for a special Valentine’s Day benefit for The Children’s Heart Foundation.  Festivities include tunes spun by LuxLounge’s all-female DJs, $7 St. Germaine Valentinis, Valentine’s Gift Raffle, House made Red Velvet Cupcakes and a chance to win a date with Miss Illinois Ashley Bond.  Proceeds from the Raffle, Auction and Cupcakes will benefit The Children’s Heart Foundation.  As usual, there is no cover ever at Luxbar.

STRETCH RUN SPORTING CLUB & GRILLE
544 N LaSalle | Chicago, IL 60610 | 312.644.4477 | www.stretchrunchicago.com

Anti-Valentine’s Party at Stretch Run
Saturday, February 13
Single ladies are invited to visit Stretch Run on Saturday, February 13 for an Anti-Valentine’s Day Party.  All ladies will receive a rose and a chocolate covered strawberry (while supplies last) and are invited to enjoy $17.50 Miller Family Buckets and $4 vodka drinks.
 
TAPAS VALENCIA
1530 South State Street | Chicago, IL 60605 | 312.842.4444 | www.tapasvalencia.com

MESON SABIKA
1025 Aurora Avenue | Naperville, IL 60540 | 630.983.3000 | www.mesonsabika.com
Valentine’s Day Specials at Tapas Valencia and Meson Sabika
Friday, February 12 – Sunday, February 14
$29.95 per person

Guests who make their Valentine’s dinner reservations with Tapas Valencia or Meson Sabika in Naperville will be entered into a drawing to win a romantic complimentary dinner for two.  Winners will be surprised with the complimentary dinner upon arrival to reservation.  Reservations must be made a minimum of 24 hours in advance in order to be entered into the drawing.  Valid for dinner reservations only on Friday, Saturday and Sunday nights during Valentine’s Day weekend.  One drawing per day.  Both restaurants will offer a special Valentine’s Day menu, priced at $29.95 per person.  Diners will enjoy Flamenco Friday at Meson Sabika on February 12, and a guitarist will provide entertainment on Sunday at Tapas Valencia.  Additionally, guests are invited to join both Tapas Valencia and Meson Sabika for a special Valentine’s Day Brunch from 11:00 AM – 2:00 PM.  Special Valentine’s Weekend Menu below.

Berenjena con Queso y Rollitio de Salmon Ahumado
Combination of grilled eggplant stuffed with roasted peppers and goat cheese drizzled with balsamic vinaigrette, and smoked salmon wrapped with spring mix drizzled with mango citrus vinaigrette
Tapas Frias Populares

Combination of garlic potato salad, sautéed vegetables and imported Serrano Ham
 Quisquilla al Horno
Baked prawns served with angel hair pasta and drizzled with lemon butter sauce
Pollo y Datiles
Combination of chicken tenderloin brochettes and dates wrapped in bacon
Mar y Montana
Combination of beef tenderloin drizzled with Vega Sindoa wine and sea scallops drizzled with saffron butter sauce served with mashed potatoes and sautéed spinach
Pastel de Bibleia
Chocolate Heaven

TAVERN ON RUSH
1031 N. Rush St. | Chicago, IL 60611 | 312. 664. 9600 | www.tavernonrush.com

Special Valentine’s Menu Option at Tavern on Rush
Friday, February 12 – Sunday, February 14
4-Course $49 prix-fixe, with ala-carte options available
Tavern on Rush will offer guests a four-course, prix-fixe Chef’s Specialty Menu in celebration of Valentine’s Day.  Diners will have the option to order from the regular menu or purchase the entire prix-fixe menu, which includes soup, salad, an entrée and dessert.  Guests can also try specialty items a la carte if they wish to sample a dish from the special Valentine’s Day menu in combination with regular menu items.  Specialty menu with a la carte prices below.
Lobster Consommé en Croute – $6.95
Baby Arugula with Black Mission Fig Salad – $8.95
Hawaiian “Onaga” Ruby Red Snapper with Honey-lime Glaze – $30.95
Australian Lamb Chops “Greek Style” – $34.95
Hazelnut Chocolate Crunch – $7.95

TRADER VIC’S
1030 N. State St. | Chicago, IL 60610 | 312.642.6500 | www.tradervicschicago.com

Special Valentine’s Day Menu at Trader Vic’s
Friday, February 12 – Sunday, February 14
$80 per couple
Trader Vic’s is offering couples a three-course, prix-fixe menu option for $80 per couple this Valentine’s Day.  The menu will be offered in addition to the regular menu.  The Valentine’s menu includes individual first and second courses, with options such as California Sushi Rolls and a Papaya Waldorf  Salad to start, and Rosemary Mint Filet Mignon, a Seafood Bake or Orange Chicken for the second course.  The dessert course is meant to be shared, and features a Dark Chocolate Brownie with Vanilla Ice Cream and Caramel Thyme Drizzle.  Reservations highly recommended.

Pastas

Agnolotti del Plin, translates to stuffed pasta that is ‘pinched’ because you pinch with thumb and forefinger to seal the pasta packets, making the preparation very time consuming. Agnolotti are traditionally from the Piedmont region and stuffed with braised meat. Coco Pazzo breaks with tradition and fills the pasta with chicken, Mortadella and Parmesan, and simply finished with mushrooms, thyme and butter.

Cannelloni Melanzane

Cannelloni Melanzane, is treated with the same originality. The outside layer of eggplant is baked and then wrapped around a sleeve of fresh pasta and stuffed with a silky mixture of roasted eggplant and béchamel sauce, topped with creamy caciocavallo sheep’s milk cheese and served with a bright, tomato mint pan sauce.

 Game dishes

Uncommon in the U.S., but the bird of choice in Italy, is the Guinea Hen (aka: Guinea Fowl). In his signature style of twisting with tradition, Chef Macchia cooks the Grimaud Farms hen in Faraona due Sapori, two different ways. The breast is roasted to order, to keep it juicy, and the leg and thigh is slow braised until fork tender in saba juice (grape must). The hen is served with the surprise of Seckel pears poached in red wine sauce.

 The Scottadito de Cervo, is a spectacular, original presentation of ever-so-slightly-sweet venison loin medallions, accented by cipolline agro dolce––which is a cross between a sauce and vegetable preparation. Cipolline onions are cooked with pine nuts and currents in sherry vinegar creating a deep, rich sweet and sour  “agro dolce” flavor. This dish comes from Macchia’s heart ––  while growing up his father was a faithful deer hunter.

Coco Pazzo
300 W Hubbard
Chicago, IL 60654
312.836.0900
http://www.cocopazzochicago.com

To celebrate 2010, SUSHISAMBA rio presents SAMBA FIT: a tribute to good food and good health for the new year. This special edition menu offers a number of options for those who will resolve to watch their waistline in 2010.

 At the helm of this menu is their new Executive Chef, Dan Tucker (formerly of Room 21 and Alinea).  Inspired by the culinary challenge of meeting his wife’s specific dietary guidelines in a delicious and creative way, Chef Tucker developed a list of SUSHISAMBA menu items that rank among diner’s favorites – and are also healthy. These options, many of which are permanent additions to the restaurant’s signature menu, not only provide customers with a enjoyable way to stay fit but they bring to the table an abundance of nutritional benefits – from omega 3 (salmon sashimi) and folic acid (eggplant anticucho) to calcium (seaweed salad) and dietary fiber (edamame).

 The SAMBA FIT menu (below)  will all be available beginning Jan. 4, 2010 to kick off the new year.  SAMBA FIT

$20.10 LUNCH/DINNER

Choose one from each course

First Course:

yuzu soy glazed green beans

shishito pepper and red onion glazed with candied lemon and sea salt

grilled tofu marinated in japanese herb sauce 

seaweed salad

miso soup

Second Course

Rolls: green envy, veggie khun, tuna, yellowtail scallion, yellowtail jalapeno

Anticuchos: eggplant, chicken, shrimp

Third Course

Mochi Ice Cream

Fruit Tiraditos: mango, pineapple, papaya, kiwi

SushiSamba

504 N. Wells

Chicago, IL   312-595-2300

Celebrate Christmas Eve at Restaurant Michael

Restaurant Michael features holiday favorites with a Christmas Eve Four-Course Prix Fixe Dinner featuring “greatest hits” selections from past years’ menus. Guests have a choice of four dishes for each course plus Michael’s signature Gougeres cheese puffs to start the meal and ending on a sweet note with Michael’s handmade Grand Marnier Chocolate Truffles. The prix fixe Christmas Eve menu is $49 per person and children 10 and under are half-price with half size portions. The special menu runs 4:30 p.m. until 8 p.m. Thursday, Dec. 24. Complimentary valet service is also available on Christmas Eve.

Restaurant Michael is closed Christmas Day, but open regular business hours for the remainder of the Christmas week. Restaurant Michael is also open regular business hours during the weeks of both Hanukkah and Kwanzaa.

 New Year’s Eve at Restaurant Michael

Ring in the New Year at Restaurant Michael with four and five course menus. Early seatings are every 30 minutes between 5 p.m. and 8 p.m. on Dec. 31 when guests enjoy a luxurious Four-Course Menu complete with an appetizer, fish, entrée and dessert course. Early seatings are $69 per guest and include a complimentary glass of Tattinger Champagne with dessert.

 Later seatings are every 30 minutes after 8 p.m. until 11 p.m. and these guests enjoy a Five-Course Menu with an appetizer, fish, entrée and dessert course, plus a special truffle course. This five-course menu is $79 per guest and also includes a complimentary glass of Tattinger Champagne with dessert, plus party favors for the midnight celebration.

 Dance 2009 away with Live Music at Restaurant Michael, featuring a two-piece band from 7:30 p.m. to 12:30 a.m. Complimentary valet service is also available.

Restaurant Michael

64 Green Bay Rd. Winnetka, Ill.

(847) 441-3100

www.restaurantmichael.com

When chestnuts come to mind most people just think of them “roasting on an open fire.” Well, that’s just not enough for Chef Carol Wallack of sola restaurant. This December, Chef Wallack is taking chestnuts to another level and incorporating them into three mouth-watering dishes on the monthly prix fixe menu. This month’s menu includes Kabocha squash and chestnut soup with brown butter and crab; Bacon wrapped cobia, roasted chestnuts, wild mushrooms, baby bok choy, cippolini onion, balsamic soy truffle syrup and for dessert, Apple chestnut crepe with rum – cider sabayon, vanilla crème fraiche ice cream.

 The prix fixe is three courses for $30 and is served Monday through Wednesday.

www.sola-restaurant.com

773-327-3868

3868 N. Lincoln, Chicago